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Carne de Res Con Nopalitos
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    Carne de Res Con Nopalitos

  • 3 lb/1.3 kg beef, cut in 2inch (5cm) cubes
  • 4 tbsp/60ml olive oil or lard
  • 1 large onion - finely chopped
  • 2-4 cloves garlic - finely chopped
  • 1 can or bottle nopalitos
  • 10oz/300g can tomatillos
  • 6 canned or 3 fresh serrano chiles - chopped
  • 4 tbsp/60ml tomato puree (paste)
  • 8fl oz/225ml/1 cup beef stock (boullion)
  • one handful fresh coriander (cilantro) - chopped
  • salt & pepper
  • Fry the beef in the lard or oil, a few cubes at a time, until well browned. Transfer to a flame proof casserole (or Dutch oven). In the same fat, fry the onion & garlic until golden. Add to the beef.

    Drain the Nopalitos, & rinse thoroughly. Add to the beef, onions & garlic with the other ingredients (don't drain the tomatillos). Bring to the boil & simmer gently until the beef is very tender - 2 & 1/2 to 3 hours.

    From: The Complete Hot & Spicy Cook Book edited by Emma Callery, Quintet Books UK
    Posted By: Paul Richards
    Post Date: Tue, 31 Mar 1998

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