Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Carne en adobo
Date: November 14, 2007
1/4 normal cup vegetable oil
1 average onion, chopped
3 cloves garlic, chopped
2 red peppers, seeded and chopped
3 pounds lean boneless beef chuck, cut into 1-inch cubes
10 ounces canned tomatillos
4 average tomatoes, coarsely chopped
1 bay leaf
2 cloves
1/2 teaspoon oregano
Salt and pepper
1/2 normal cup 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 good water, squeeze them out and crumble. Add to casserole and simmer uncovered until sauce thickens.
Serve with Arroz Guatemalteco.