Mexican Beef Supreme Recipe
My boyfriend is from Mexico and he whipped this up one night and it turned out great. Beef, onions, garlic and peppers cooked in a delicious salsa verde sauce. Serve with rice, beans and tortillas. You may also add some sour cream to the sauce to make it creamier or add it after as a garnish.
I can't get a lot of Mexican food items here in Australia, so when my son came to visit us a few weeks ago, he brought me a case of 4 oz cans of green chilies. I used one of these in place of the green salsa and it turned out wonderfully. I really miss the "authentic" Mexican tastes here and this was a real treat, thank you for the recipe.
This is a tasty dish and very easy to make. I use canned jalapenos (about 1/4 cup) and I add about 2 Tbsp. of light sour cream. Note: to keep the cilantro flavor alive, toss it in just as you end cooking. Otherwise, it will wilt and the flavor will not be as intense.
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Made it almost exactly like the recipe and it was good. Then I let it simmer for at least 1.5 hours and it was GLORIOUS! I used stew meat (chopped in small cubes), left out the jalapenos and used Macayo Salsa Verde for the salsa. The result was a wonderfully flavored meat for tacos, burritos, chimis or in my case, enchiladas. The secret seems to be to keep simmering the beef until the liquid is cooked off. I live in the Southwest and eat a lot of Mexican food, and will make this recipe again and again.
My husband grew up in southern California, and he says this shredded Mexican beef is the best he's ever had. Use it in burritos, tacos, salads and more.
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