Beef with Green Chiles
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
Ingredients:
2 pounds beef, cubed
3 cloves garlic, chopped
1 tsp. salt
2 cups water
2 Tbsp. olive oil
1 medium white onion, chopped
1-1/2 Tbsp. flour
12 Anaheim chile peppers, roasted, peeled and chopped
2 small tomatoes, chopped
Instructions:
Simmer the beef, salt, garlic and 1/2 cup of water in pan for 1 hour until tender.
Saute the onion and the meat, then sprinkle the flour into the pan. Stir it in and let it brown slightly. Add the chiles, tomatoes and water and simmer for 20 minutes. Serve with warm tortillas and your favorite garnishes.
Yields 6 servings.
Recipe adapted from Recipes from “Regional Cooks of Mexico,” by Diana Kennedy.