This recipe comes from my friend Laurie Smith and the El Paso Junior Leaque cookbook. It is a simple stew served with flour tortillas and is delicious! I make a half recipe and the two of us get at least 4-5 meals out of it. I am sure it would freeze nicely.
3# cubed beef
1 1/2 cups diced onion
bacon fat for sauteeing
3 cups tomatoes
1 1/2 cups green chile strips
1 quart beef stock
2 t. each salt, pepper, cumin and garlic powder
2 # cubed potatoes
Saute the beef and onion in bacon fat. Add remaining ingredients except the potatoes and cook over low heat until tender-at least 2 hours and maybe longer depending on the size of the beef. Add the potatoes for the last 30 minutes. Serve with warm flour (white or wheat) tortillas.
I heat my tortillas in a cast iron skillet over low heat with a cover on, turning often. You don’t need any oil or water and they come out beautifully. If cooking for a group, you can wrap the tortillas in foil and cook them in a 325 oven for 10-15 minutes.
