Recipe courtesy of Mi Tierra Café

Yield: 8 Servings Cooking Time: 2 Hours Difficulty: Easy Full Episode: A Taste of San Antonio (Season 5)

Directions:

  1. Let meat cook in slow cooker with 1 pint of water for 1 hour.
  2. In a separate pot boil whole tomatoes.
  3. Once the tomatoes have boiled for approximately 5 minutes remove and blend tomatoes.
  4. Add remaining ingredients to the slow cooker and cook for 20 minutes.
  5. Add slurry and cook for 30 minutes.
  6. Enjoy in a taco topped with Cheddar cheese for a San Antonio Tradition Specialty.

Equipment:

Slow Cooker
Small Pot
Blender
Full Episode: A Taste of San Antonio (Season 5)

Ingredients

  • 5 pounds Cubed Stew Beef, Chuck Roast
  • 3.5 pints Water
  • 1.25 pounds Tomatoes
  • .5 ounce Minced Garlic
  • .25 ounce Cumin
  • .25 ounce Black Pepper
  • .5 ounce Tomato Puree
  • 1 ounce Jalapeno, diced
  • 1 ounce Bell Pepper, large diced
  • 1 ounce White Onion, diced
  • 1 ounce Flour to make a slurry
  • Grated Cheddar Cheese for topping