- 1 dl (3.3 fl oz) red wine
- 10 g (0.4 oz) butter
- 200 g (7 oz) chopped tomatoes
- 3-4 pcs garlic (finely chopped)
- 1 big onion (chopped)
- 1 red paprika (chopped)
- 1 kg (2 lb) beef (remove fat and cut in 3-5 cm / 1-2 in pieces)
- 2 st chili (finely chopped with seeds)
- 1 tbsp Chipotle paste
- 1 tsp Hickory liquid smoke
- 2 tbsp tomato purée
- 2 dl (7 fl oz) water
- 1/2 tsp herb salt
- 1/2 tbsp chili powder
- 1/2 tbsp cumin
- 1 tsp oregano
Fry the onion, garlic and paprika in butter until soft.
Grind the spices.
Add beef, chopped chili and spices to #1 and mix.
Add tomato puree, chopped tomatoes, water, wine, liquid smoke and chipotle.
Boil under cover for 2 hours, stir every 30 minutes. Towards the end, the meat should be very tender, and almost fall to pieces.
Remove the cover, lower the heat and continue boiling for another 1.5-2 hours, until most of the liquid has dissipated. Be carefull towards the end not to burn the Chili.
Serve with fresh salad, avocado, Crème fraiche and Tortilla.
Tortilla recipe is here: http://dompuk.com/worldwide/americas/mexico/tortilla/
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