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Categories:Viewed: 80 - Published at: 10 years ago
Ingredients
- 2 tomatoes, chopped
- 10 fresh chile de arbol peppers, chopped
- 1 clove garlic
- 2 teaspoons vegetable oil
- 2 pounds beef chuck roast, cut into 1/4-inch slices
- salt and pepper to taste
- 1 cube tomato-flavored bouillon
Method
- Cook the tomatoes and peppers together in a small saucepan, or in the microwave until softened. Place into the bowl of a blender with the garlic clove, and puree until smooth.
- Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the beef with salt and pepper to taste, then fry in the skillet until no longer pink.
- Once cooked, pour in the tomato puree, and add the bouillon cube. Stir until the bouillon cube dissolves, then cook for 3 minutes.
