A recipe from New Mexico from the 1600’s. I had to watch the grandbabies so I prepped the night before. The sirloin is so very tender.
- 2 tablespoons lard
- 1 pound beef I used sirloin
- To taste salt
- To taste ground black pepper
- 1/3 cup flour
- 2 cups chopped New Mexico green chilis
- 1-1/2 cup diced potatoes
- 1 tablespoons minced garlic
- 1 large onion chopped
- 1 teaspoons salt
- 2 cup water
- Optional 19th-20th century invention
- To taste sour cream
Chop the onion and peppers. Remove the seeds and rib.
Slice the beef into cubes. Season the beef with salt and pepper. Heat the lard dredge the beef through the flour. Sear the meat. Move to a pot.
The seared meat. Now use the leftover lard to sauté the onion.
Add everything to the beef and simmer covered for at least an hour. Stir occasionally because the flour will thicken somewhat and cause it to stick and scorch the pot, or worse yet to burn.
Serve I hope you enjoy!!
Tip: if you ever have peppers too hot, you can soak the cut peppers with seeds removed, in one part vinegar and two parts water for an hour and drain. Repeat again if still too hot. I used apple cider vinegar to soak mine. Also no matter how much you trust the folks at the farmers market about how hot the peppers are use gloves when handling peppers. My hands are still burning the next day. Well that’s all folks for now.
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