Puebla Style Beef
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g beef from the le
- 2 red pepper (s)
- 1 beefsteak tomato (s)
- 1 large potato (s)
- 2 large carrots
- 1 large onion (s)
- 1 small onion (s), peppered with 2 cloves
- 1 chilli pepper (s), hot, red
- 1 chilli pepper (s), mild, green
- 2 cloves garlic)
- 50 g chocolate, bitter, at least 70% cocoa
- 2 tablespoon vinegar
- 0.5 stick ½ cinnamon
- 0.5 liter ½ meat broth
- Salt and pepper, black
- Coriander green
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Roast the peppers in the oven on grill setting until they turn dark, then peel, core and cut into small pieces. Peel and core the tomato and also cut into small pieces, coarsely chop the garlic, onion and chillies, grate the chocolate. Puree these ingredients with the vinegar, set aside.
- Fry the meat well in the oil, then season with salt and pepper. Add the tomato and pepper puree, the broth, the onion with cloves and the 1/2 cinnamon stick and cook covered for about 1 hour on a low flame.
- Dice the carrots and potatoes, add them to the meat and cook for another 15 minutes until everything is soft. Remove onion with cloves and cinnamon stick, season to taste again and serve sprinkled with coriander greens.
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