Recipes from Mexico :: Mexican Tortillas and Breads
1 clove garlic
4 oz. hot peppered beef jerky
12 c. beef stock, canned or homemade
1 1/2 (one and one-half) c. cornmeal
2 1/2 (two and a half) c. flour
1 tsp. salt
1 1/2 Tbsp. baking powder
1 1/2 Tbsp. baking powder
2 Tbsp. fresh Anaheim chile, finely chopped
1/2 c. green bell pepper, finely chopped
1/3 c. red bell pepper, finely chopped
1/2 c. butter, melted and cooled
1 c. water
Chopped parsley (for garnish)
Combine garlic, jerky and beef stock in an 8-quart stock pot. Let it come to a boil and simmer for 2 hours.
Remove jerky from stock and shred it finely. Chop any long shreds into smaller pieces or snip with kitchen shears.
Combine shredded jerky with cornmeal, flour, salt, baking powder, chile and bell peppers. Mix well. Add butter and water. Mix until batter is stiff.
Bring beef stock to boil and drop 1 Tbsp. of batter at a time into the boiling stock. If stock has reduced, cook dumplings in two batches. Reduce heat to med. and cook, covered, for 20 to 25 mins.
Serve in bowls with parsley garnish.
Makes 32 dumplings, about 8 servings.
