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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Another everyday Mexican food dish. On the tangy side because of orange juice and vinegar. Cooking time (45 minutes) if cooked in pressure cooker, more if by another method. Ingredients:
2 lbs stew meat |
4 cups water (1 liter) |
1 medium onion |
4 cloves garlic |
2 cups stew meat stock |
2 tomatoes, chopped |
2 poblano peppers, peeled and deviened,in strips |
1 cup orange juice |
1/2 teaspoon thyme |
1/4 teaspoon oregano |
2 tablespoons vinegar, of your choice |
2 teaspoons cornstarch |
salt and pepper |
Directions:
1. Cook the meat by your method of choice (pressure cooker,braising on stove top or crockpot) with 4 cups water,1/4 of the onion (chop the rest and reserve for next steps), 2 whole peeled garlic cloves and salt.
2. Cook until meat is tender.
3. Take the meat out of cooking pot and sieve the stock, reserving 2 cups.
4. Cook the rest of the ingredients, except cornstarch, over medium heat until it boils.
5. Dissolve cornstarch in 1/4 water, add to previous ingredients and stir until it mixes in.
6. Add the meat, season with salt and pepper, cover the pot, and simmer for 10 more minutes.
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