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 Guatamalan - Guatemalan Estofado
adapted from False Tongues and Sunday Bread by Copeland Marks
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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6
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Time to Make
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0:00
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Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
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