4 cups water
16 ounces tomato sauce
14 ounces salsa verde (green salsa)
1 cup pure chili powder
1 1/2 tablespoons dried onion flakes
1 1/2 tablespoons minced garlic
2 tablespoons ground cumin
1 teaspoon ground corriander
1 tablespoon smoked paprika
1 tablespoon salt
1/2 tablespoon ground black pepper
3 tablespoons cocoa powder (unsweetened)
2 pounds steak, (you can also use Ostrich as an option)
10 ounces diced tomatoes and green chiles, drained
15 ounce can black beans, drained
16 ounces corn, cooked
1/2 cup warm water
1/4 cup flour

Fill a pot with the water, tomato sauce, and salsa. Heat on low to slowly bring up the temperature.
Add dry spices to the heated water mixture and then bring the pot to a boil on high heat. Once the pot is boiling, lower heat to medium-low and cover.
Cook for an hour, stirring every 15 minutes. Just before the 1 hour mark, mix together the warm water and flour to make a pasty fluid. Then, add it along with the diced tomatoes & chiles, black beans and corn.
Cover and cook an additional 30 minutes. Stir once at the 15-minute mark.

In a separate frying pan, cast iron preferred, rapidly sear the steak over high heat. Spoon sauce (as required) over steak and serve with potato wedges & veges.
You could serve with shredded cheese and coarse chopped raw onion on the side.

Helpful Hints
It helps to mix all the spices in a large bowl prior to needing them. Use a mortar and pestel to grind the dried corriander, or, if you don't have one, rub it in your hands to break it down.
Don't try to sear the steak all at once.
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