Sunday, February 10, 2013


I got this awesome recipe from a friend in our ward. Since I don't have exact measurements I just sort of guessed. If you don't like hot you would want to tone down on the green chilies and red pepper flakes

Cut up a beef shoulder roast into about 1 inch pieces cutting off some of the fat

Add to pan
3/4 cup fresh diced hot green chilies
3/4 cup sweet onion chopped

Season with Black pepper, 1/2 salt, Red pepper flakes, garlic powder, onion powder and Lawrys season salt.  Cook on medium heat until meat is cooked all the way through and then add 1 cup diced tomatoes (these measurements for onions, peppers and tomatoes are estimate. You can use more or less but his is about what I used. It was a little more mild though. If you want it hotter add more chilies and red pepper flakes) cook with tomatoes til tomatoes are soften 

Serve with refried beans, tortillas, rice cheese and sour cream. It is good stuff!

No comments: