Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons lard or vegetable oil
  • 1 ½ pound of top round (sirloin, or any other cut of meat)
  • without fat. Finely diced.
  • Salt to season
  • 2 garlic cloves (chopped)
  • 8 peppercorns
  • ½ teaspoon ground cumin
  • ½ large white onion (diced)
  • 1 green bell pepper (diced)
  • 1 ½ pound tomatoes (diced)
  • Water as needed

Instruction

  • Heat oil (or lard) in a large skillet, at medium-high. Season the meat with salt and add to the saucepan to cook.
  • While the meat is cooking, grind the garlic, peppercorns, and cumin in the molcajete (mortar). Add 2 tablespoons of water to the molcajete mixture to form a paste and add it
  • to the meat. By the time you add this spice mixture, the meat should be releasing its juices. Cook for 5 more minutes and lower the heat and place the lid to slowly cook the meat.
  • Cook the meat for about 20 minutes and before all the liquid gets dry, add the diced onion and green pepper. Stir and cook for 3-4 minutes. Now, add the tomatoes, stir again, and place the lid to slowly simmer the stew.
  • After 20 minutes, check the meat for doneness; depending on the cut of meat the cooking time will vary, it has to be fork tender. Just to be safe, keep checking the stew every 10 to 15 minutes, until you see that the meat is soft.
  • Season with salt a few minutes before it finishes cooking and serve with rice, pinto beans, and warm flour tortillas.