Recipe 4 All: Pot Roast, Mexican Style Recipe — Every recipe in the World on this site.

Recipe 4 All: Pot Roast, Mexican Style Recipe

Pot Roast, Mexican Style

Yield: 10 servings
5lb Beef chuck cross rib
2tablespoon Flour
1teaspoon Salt
1/8teaspoon Pepper
1teaspoon Paprika
2tablespoon Cooking fat
1lg Onion; thinly sliced
8oz Tomato sauce
8oz Water
½cups Catsup
1tablespoon Brown sugar
1tablespoon Chili powder; or to taste
2tablespoon Vinegar
1tablespoon Worcestershire sauce
1lb Baby lima beans; or
1lb -corn; drained

1. Combine flour, salt, pepper, and paprika; rub into meat. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Remove from pan and pour off fat drippings. 2. Cook onion in drippings remaining in pan until soft but not browned; stir often. 3. Add tomato sauce, water, catsup, brown sugar, chili powder, vinegar, and Worcestershire sauce; mix well. 4. Return meat to pan. Cover and simmer for 3 to 3½ hours, or until done. (Or cook in a 325F oven for same amount of time.) 5. Turn meat once to cook it evenly throughout. Add lima beans (or corn), during the last 15 minutes of cooking. When meat is done, remove and keep warm. 6. Skim off any excess fat. Taste sauce and correct seasoning, if necessary, with salt and pepper. 7. Slice meat and serve with sauce and vegetables.

The More-Beef-for-your-Money Cookbook Mary Dunham Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK))))) MMMMM Happy Charring

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