Yield: 4 Servings
2 lb beef shoulder (or bottom)
1 round stew meat
1 salt and pepper
3 Tbsp olive oil
2 onions -- about 1, Chopped
1/2 cups
2 jalapeno peppers -- seeded
1 and, Chopped
2 Tbsp cumin, Ground
2 Tbsp chipotle chili paste
1 (2 to 3 dried, soaked,
1 seeded and pureed
1 chipotle peppers)
2 Tbsp garlic --, Chopped
1/2 cup tomatoes, Crushed
1/4 cup grits
2 cup water
1/4 cup roughly cilantro, Chopped
1 leaves
1/2 cup scallions, Chopped
1 sour cream
1 corn tortillas --, Toasted
1 and
1 cut into 1 1/2-inch cubes
1 crumbled
Season the meat with salt and pepper and saute in one layer in the
bottom of a large heavy earthenware casserole stew pot in the oil
until well browned.
Remove the meat and set aside in a bowl. Add the onions and jalapeno
to the pot and brown until golden. Add the meat when the onion has
begun to caramelize, sprinkle with the cumin, stir in the chipotle,
garlic, tomatoes, grits, and water. Bring to the boil, reduce to a
simmer and allow to cook gently until tender about 1 1/4 hours.
Adjust the seasoning and serve with cilantro, scallions, sour cream
and tortilla sprinkled on top.
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