Recipe for cooking carne en adobo
Recipes from Peru, Brazil and South America :: South American Main Dish Meats
1/4 c. canola (or other vegetable) oil
1 med. onion, chopped
3 cloves garlic, chopped
2 red peppers, seeded and chopped
3 lbs. lean boneless beef chuck, cut into 1-in. cubes
10 oz. canned tomatillos
4 med. tomatoes, coarsely chopped
1 bay leaf
2 cloves
1/2 tsp. oregano
Salt and pepper
1/2 c. beef stock
2 stale flour tortillas
Heat oil in saucepan and sauté onion, garlic and pepper until onion is soft. Add meat and everything else except tortillas. Add more stock if needed so liquid barely covers meat. Cover, simmer gently 2 hours until beef is tender.
Soak tortillas in water, squeeze them out and crumble. Add to casserole and simmer uncovered or without a lid until sauce thickens.
Serve with Arroz Guatemalteco.
