1 1/2 lb. stew meat
3 Tbsp. flour
2 ripe tomatoes
1 or 2 jalapeno peppers
1/2 c. finely chopped onion
2 c. water
1 tsp. salt
1/4 tsp. pepper
1 Tbsp. ground cumin (cominos)
Cut stew meat into bite-size pieces, leaving some fat.
Brown in large skillet over medium heat without any added oil.
While meat is browning, puree tomatoes and pepper in blender or
food processor. Finely chop 1/2 cup onion. When meat is
nicely browned, sprinkle with flour and stir until flour has
been absorbed. Pour in puree mixture, water and spices.
Simmer on low about 20 minutes until meat is tender and sauce
has thickened. Serve with rice. Serves 4 to 6.
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