[CH] taco and burrito filling
Suzanne (suz@avana.net)
Wed, 18 Feb 1998 16:10:30 -0500
Hey y'all. I remember someone asking about the pork filling for burritos a
while ago. I just came across this recipe today in the Immigrant Ancestors
book by Jeff Smith. I use alot of his recipes as jumping off points so
figured I'd share this one with the list.
When using beef this is called "Cuban Ropa Vieja."
3 1/2 pound beef chuck or pot roast
(or boneless pork roast)
Salt and freshly ground black pepper to taste
1/3 cup olive oil
1 cup water
1 large yellow onion, peeled and sliced
2 cloves garlic, peeled and crushed
1 green bell pepper, cored, seeded and chopped
1 cup tomato sauce
1 teaspoon salt
1 bay leaf
1/2 teaspoon ground cumin
1 teaspoon chile powder
1/2 cup dry wine
Rub salt and pepper into the meat. Heat a large covered frying pan or
stove-top casserole and add a bit of oil. Brown the meat well on both
sides, and then add about 1 cup water. Cover and simmer until very tender,
about two hours. If the pan dries out during cooking, add more water.
Allow the meat to cool, covered, in the pan juices. Remove the meat from
the pan; debone (if necessary) and shred the meat. Set aside in a bowl,
along with the pan juices.
Reheat the pan and add the remaining oil. Saute the onion and garlic, just
until clear. Add the green pepper and saute for a few minutes more. Add
the remaining ingredients, including the shredded meat and juices. Cover
and simmer on low heat for 15 to 20 minutes more.
serves 8
-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-
...if that which thou seek thou find not within thee, thou will never find
it without thee."
-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-