Carne Deshebrada (Shredded Skirt Steak)

My goodness it was a hot day today. Temperatures reached 100.. again

I started my housework before sun..up and the ironing was finished by breakfast. I made quick  work of cleaning the living room so by this afternoon I could sit by the fan and do my knitting.

Old English Furniture Polish Ad
1942

Our old coffee table needed a bit of tlc as its quite old... so I thought I would try Old English Scratch Removing Polish.. and I must say it worked a treat. It had a lovely smell too. I think I will keep in my cleaning basket

Housework done I nipped out into the garden and picked a lovely fresh bell pepper for tonight's dinner

Dinner was another simple yet tasty recipe from "Elena's Famous Mexican and Spanish Recipes" and although the name didn't sound Mexican/Spanish had a lovely warm flavour... and was perfect on our corn tortillas

The only changes I made is that I swapped out the skirt steak (which is quite expensive right now) to the cheaper Flap Meat... and added some Chile powder. I also added the suggested green chilles and it was delicious.

1 Large skirt steak

1 onion, chopped
2 large tomatoes, peeled and chopped
1 green (or red) bell pepper, chopped
1 teaspoon chile powder (optional)
fresh cilantro, 1/4 cup chopped or 1 teaspoon dried cilantro
1 clove garlic
1 small can chopped green chiles

Salt and Pepper to taste

Original Recipe from the Book

• Cut the steak into several pieces and broil just until medium rare. 
• Cool, then shred with a fork and a sharp knife.
• Fry the chopped onions in a little oil until tender. 
• Add the tomatoes, bell pepper, chile powder, cilantro, garlic, chiles, the shredded meat, and about 1/2 cup water. 
• Salt and pepper to taste. 
• Simmer about a half hour, adding a bit more water if needed to keep the mixture moist. 
• Serve wrapped in tortillas with cheese and salsa

Elena's Famous Mexican and Spanish Recipes

by Elena Zelayeta 1944 

Estofado Sonorense.. Beef Stew, Sonora Style

What a hot day is been... but the garden is blooming...

especially the roses.

and look....our first turnip

Im sure it will be delicious especially the turnip tops

Tuesday means it was Living Room cleaning day. 

I really love the way the room smells after all the polishing is done

Dinner tonight was the first recipe I've tried from a newly aquired "Elena's Famous Mexican and Spanish Recipes" by Elena Zelayeta 1944. And I was pleasantly surprised.

The stew meat was very tender and the dish full of flavour... and I made no changes,  The dish cooked down and thickened, so I served it over Mexican Rice with some tortillas. But there was enough leftover for us to have later in the week.. possibly served as a soup

2 pounds beef stew meat
1 large onion, minced
2 cloves garlic, minced
1 bell pepper, diced

1 cup tomato sauce

1 tablespoon vinegar

1 teaspoon oregano

Salt and pepper

2 tablespoons flour

Original Book Recipe

• Place meat in heavy pan
• Add minced onion, garlic, and bell pepper 
• Pour tomato sauce over all, then add vinegar, oregano, salt and pepper, and last the flour sprinkled over 
• Cook on top of stove, covered, approximately 1½ hours, or until tender. 
• Do not use any shortening; the fat on the meat will be suficient. 

Elena's Famous Mexican and Spanish Recipes

by Elena Zelayeta 1944