Main Ingredients
- green pepper 6 (2cm cubes)
- garlic 4 cloves (diced)
- chicken soup stock 1L
- tomato 300g (diced)
- salt & pepper (to taste)
- olive oil (to taste)
Spice Mix (premix)
- chili powder 30g
- cumin powder 15g
- coriander powder 10g
- paprika powder 15g
- chipotle paste 20g
- Coat beef with salt and pepper then with cornmeal. Grill beef till brown on the outside (inside may still be rare).
- In a different fry pan, heat oil with garlic until aromatic. Add onion, celery, and green pepper grilling till they warm. Add spice mix, oregano, then coriander. Continue frying until sufficiently aromatic.
- Add beef and tequila to the second fry pan until alcohol evaporates. Add chicken soup stock and diced tomatoes. Simmer till beef is tender (about 2 hours)–a bamboo skewer should easily pass through. Take care stirring so as not to burn the mixture on the bottom of the pan.
- Serve on a dinner plate topped with coriander leaves.