MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Chile Verde
Categories: Beef, Chilies, Potatoes, Breads
Yield: 6 Servings

2 lb Boneless beef chuck; sliced
- in thin, short strips
8 oz Canned diced green chilies;
- drained
5 lg Potatoes
1 lg Yellow/brown onion; chopped
Adolph's Seasoned Salt
1 c Broth; as needed
1/4 c Oil or rendered suet
(8") flour tortillas;
- quartered
12 oz Can tomatillos; drained,
- chopped fine (optional) *

Render suet/heat oil in a 12" skillet (cast iron if
possible) and cook beef strips until nicely browned.
Remove with a slotted implement, leaving the fat in
the skillet.

Cut potatoes in bite-size pieces and fry up in the
skillet with the fat/oil. Pour water in slowly so
potatoes don't stick. Add the chopped onion. Cook
potatoes until soft. Add seasoning to taste. Add the
beef and chilies and cook until brown.

* For a greener chile verde add the tomatillos. This
was not part of the original recipe but I find it adds
a nice touch. - UDD

Serves 6

HINT: Tortillas are to be eaten with meal - they act as
the utensils. No need to use forks. Just cut tortillas in
fourths and scoop up Chile Verde with it and eat!

RECIPE FROM: http://www.cooks.com

Uncle Dirty Dave's Kitchen

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... Anything worth eating on its own would be better as a pie.
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