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Guatamalan   -   Guatemalan Estofado   adapted from False Tongues and Sunday Bread by Copeland Marks

Description
Ingredients
  • 2 Pounds Beef Chuck Roast -- cubed
  • 4 Cups Water
  • 1 Teaspoon Salt
  • 1/2 Cup Raw Rice
  • 1 Tablespoon Flour
  • 1/2 Cup French Bread Crumbs
  • 1/4 Teaspoon Achiote
  • 1/4 Cup Cider Vinegar
  • 1 Teaspoon Thyme
  • 1 Small Onion -- thinly sliced
  • 1/2 Teaspoon Pepper
  • 2 Cloves Garlic -- finely chopped
  • 1 Large Tomato -- sliced
  • 2 Whole Cloves
  • 1 Stick Cinnamon
  • 2 Medium Bay Leaf
Directions Cook beef in water with salt until soft about 1 hour. Remove beef and reserve 3 cups broth. Prepare a smooth sauce in the processor with the rice, flour, bread crumbs, achiote, vinegar, thyme, onion, pepper, garlic and tomato. Add sauce to the beef with the cloves, cinnamon, and bay leaves. Add 3 cups broth and simmer over low heat for 1 hour. Serve with tortillas and rice.
Serves 6
Time to Make 0:00



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