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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 8 |
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From my husband's sister, Jean. This recipe is submitted in her memory...no one could cook like Jean. Garlic juice, paprika, Season All & Worcestershire measurement are approximate; adjust to your taste. Use just about any cheap roast, bone-in or not. It will cooking long enough that it will be tender...a can't fail recipe if you use the taste as you go method. Ingredients:
4 -5 lbs beef roast, cut into cubes |
1/2 green bell pepper |
3 stalks celery, diced |
1 onion, chopped |
3 fresh green chilies |
1 teaspoon garlic juice |
1 teaspoon paprika |
1 tablespoon season-all salt |
26 ounces chopped green chilies, canned |
Directions:
1. Brown meat in bacon drippings. Add green pepper, celery, and onion. Season to taste with paprika, garlic juice , SeasonAll, Worcestershire sauce. (I recommend starting with 1-2 tsp paprika & garlic juice; 1 T SeasonAll & Worcestershire). Stir all together, lay green chiles on top. Cover & simmer (I repeat, simmer) about 4-5 hours. Add a little water at beginning & as needed during cooking time.
2. After simmering, remove green chiles & place in cold water to loosen skin. While skin loosens, take potato masher & mash all meat mixture together. Scrape pulp from green chilies and add to mixture. Also add 26 oz of chopped green chiles & simmer a while longer. Lightly thicken with corn starch.
3. Roll in a flour tortilla & ENJOY!
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