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How to make it

  • Preheat oven to 375.
  • Sauté bacon in a large ovenproof pot over medium-high heat until crisp; transfer to a paper towel-lined plate and set aside. Brown steak in drippings, about 5 minutes per side, remove and set aside. Add onion, chilies, and bell pepper, and saute until beginning to brown, 5 minutes. Stir in a garlic and tomato paste, cook 3 minutes, then stir in masa harina and cook 1 minute.
  • Deglaze with beer; simmer until nearly evaporated, scraping any bits from the bottom of the pot. Add broth, bring to a boil, then return beef to the pot; cover and braise in the oven until fork-tender; about 1 hour. remove flank steak from the pot, shred with 2 forks, then add back to the pot with reserved bacon, beans, olives and spices. Simmer 5 minutes; season with salt. Garnish with scallions.
  • Spicy sweet potatoes - Makes about 4 cups
  • 2 lb sweet potatoes, peeled, cubed.
  • 3 T. unsalted butter
  • 1 T. brown sugar
  • 1 jalapeno, seeded, minced.
  • Salt and pepper to taste
  • sliced jalapenos
  • Boil potatoes in a large saucepan of salted water until tender, about 15 mintues. Drain, return potatoes to pan and dry briefly over medium heat, stirring constantly. Mash butter and sugar int o potatloes using a potato masher.
  • Stir in minuced jalapeno and season with salt and pepper. Garnish potatoes with sliced jalapeno.
  • C@H Soups Stews and Chilies Book

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