[CH] Recipe

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Made this last night, simple and quick.  Add more heat if you wish.  I made
it to suit Mrs. pepperking, who is not a CH.  She did notice the faint heat
of the Pasilla, but went for a second serving :)

	Carne de Oaxaca

2 1/2 to 3 lb of round steak

1 large (or 2 small) Pasilla de Oaxaca
	Note: the special flavor of this chile is essential to this dish.  Links
below:
<http://www.thespicehouse.com/wholepasilladeoaxacachiles.htm> for the
description of the chile
<http://www.thespicehouse.com> home page

1 Tablespoon of Southwest seasoning
	Note: Again this is essential to the flavor of this dish.  Links below:
<http://www.penzeys.com/ordering/seasonings.html>
<http://www.penzeys.com> home page

1 large (28oz) can of diced tomatos

Preparation:
	Cut the beef to the desired size and brown it.  Cut the Pasilla de Oaxaca
in small pieces and put in the pan with the meat.  Add the Southwest
seasoning.  Cover with water.  Bring to a boil and simmer about 1/2 hour.
Add tomatos.  Bring to a boil and simmer till tender.  Serve over rice.

Enjoy,
Frank

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