You Will Need:
Epazote, 1 Tbsp, finely chopped
Culantro, 1 Tbsp, finely chopped
Oregano, 1 Tbsp, finely chopped
Steak, 2 lbs, cubed
Oil, 2 tablespoon
Onions, 1 small, sliced
Garlic, 1 Tbsp, chopped
Tomatoes, 1 lb, canned or fresh, diced
Water, 1 cup
Salt, 1 tsp
Chili Powder, 2 tsp
Cayenne Pepper, ½ tsp
Cumin, ½ tsp
Kidney Beans, 2 each, 15 oz cans, drained
Recipe Serves: 6
1. In a large pot brown meat in pre-heated oil. Add the rest of the ingredients except the beans and bring to a boil. On high heat, cover, and cook for 10 minutes stirring every 5 minutes to prevent sticking.
2. Reduce heat to low and simmer for 1 hour. Stir occasionally, adding more liquid as needed. Skim off any fat, then add the beans and simmer for 30 more minutes.
3. Serve with sour cream and cheddar cheese.
Recipe and Pictures by Chef Elizabeth Camilo,
Revisions and Nutrient Analysis by Chef Katie Reineberg