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Guatamalan   -   Pepian Negro De Indio   adapted from False Tongues and Sunday Bread by Copeland Marks

  • 1 Small Onion -- thinly sliced
  • 4 Cloves Garlic -- finely chopped
  • 5 Medium Tomatillos -- chopped
  • 1 Small Tomatoes -- chopped
  • 2 Flour Tortillas -- toasted
  • 2 Pounds Beef -- cubed
  • 5 Cups Water
  • 1 Teaspoon Salt
  • 1/4 Cup Raw Rice
  • 1 Large Guajillo Chile -- crumbled
  • 1 Medium Chipotle Pepper -- crumbled
  • 1/2 Cup Cilantro -- chopped
  • 1 Large Carrot -- sliced
  • 4 Large Potatoes -- sliced
  • 1 Cup French Cut Green Beans
Directions In a dry skillet, toast the onion, garlic, tomatillos, and tomato for 10 minutes. Cook beef in water with salt for about 1 hour until soft. Add tortillas during this time and cook for 5 minutes to soften. Remove tortillas and set aside. Toast the rice in a dry skillet until dark brown. Grind to a fine powder. Set aside. Toast the dried chiles until light brown and set aside. Prepare a smooth sauce with the onion, garlic, tomatillos, tomato, tortillas, chiles, cilantro, and 1 cup beef broth. Set aside. When beef is almost tender add carrot, potatoes and green beans. Simmer for 10 minutes. Add sauce and ground rice to pot and simmer for 10 minutes. Serve warm with tortillas.
Serves 8
Time to Make 0:00

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