Yield: 6 Servings
1/3 cup lard
4 lb beef chuck, cut into 1/2 inc
1 large onion, chopped
3 cloves garlic, finely chopped
1 cup drained nopalitos canned
1 green pepper strips
12 fresh serrano peppers, (or canned)
1 chopped, or 12 tiny green h seeded and, Chopped
2 10-ounce cans Mexican green tomatillos*
1 6-ounce can tomato paste
1-1/2 cup beef stock (or beef broth) canned
1/3 cup fresh coriander, chopped
1 coriander, Ground
5 tsp cumin seeds (or ground) -Crushed
1 1/2 tsp salt
1/2 tsp black pepper, Ground
Heat lard in large heavy kettle; add meat, about 1 pound at a time, removing after each pound is browned. After all four pounds are browned, put onions and garlic in kettle and cook until soft.
Return all beef to kettle. Rinse cactus pieces in cold water; drain and add to beef. Also add peppers, green tomatoes, tomato paste, beef stock, coriander, cumin, salt and pepper.
Cover and simmer about 2-1/2 hours. Makes about 2-1/2 quarts.
* If using fresh tomatillos, increase beef stock or broth to 3 cups.
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