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Veal Mexican

Global.Potpourri's picture
Ingredients
  Veal shoulder 2 1⁄2 Pound, cubed
  Butter/Lard 1 Tablespoon
  Garlic 3 Clove (15 gm)
  Chili powder 1 Tablespoon
  Crumbled dried oregano 1 Teaspoon
  Salt 1 Teaspoon
  Hot pepper sauce 1 Dash
  Tomato sauce 2 Cup (32 tbs)
  Canned peeled green chilies 6 Ounce, chopped (1 Can)
Directions

Brown veal cubes on all sides in butter (the Mexicans use lard).
When the cubes are all nicely browned, add garlic, chili powder, oregano, salt, hot pepper sauce, and tomato sauce.
Cover and simmer very gently for about 2 hours, or until veal cubes are thoroughly tender.
Add chilies to veal and heat through.
Taste for seasoning; you may want to add more chili powder and hot pepper sauce.
Serve on hot rice with refried beans or black beans.
Makes 6 servings.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Veal
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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