This sauce is served over cooked rice or vegetable dishes. There is a lot of variety in each cook’s ingredients, so this is a widely used, basic sauce.
1 tablespoon chopped or minced fresh green or red chile, such as serrano or New Mexican
1 pound very lean boneless beef or lamb, cubed
1/2 cup shortening
1 medium onion, sliced
1 clove garlic, minced
1/4 teaspoon black pepper
1 cup water
1/4 cup dried peas or beans, soaked overnight
Lightly brown the cubed meat, onion and garlic in the shortening. Add the other ingredients and cook until the meat is tender.
Heat scale: medium
Variation: Other fresh vegetables, such as eggplant, green peas, beans, or squash may be used in place of the dried peas or beans. They should be cut in small cubes, and after the meat is tender they can be added.