1 pound lean ground beef
1 clove of garlic – minced
1/2 small onion chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
Saute beef in a small amount of oil until the pink is gone. Add the onion and garlic and seasonings and continue to cook for a few minutes until onion is tender. Add one cup beef broth, cover and simmer for
1/2 hour. Remove lid and cook until the liquid has evaporated.
Refry beans in some fat with some minced garlic and season with salt, pepper and more cumin to taste.
Fresh or canned tomatoes, peeled and chopped (If I use canned tomatoes I drain them well first)
1/2 cup finely chopped onion
1 jalapeño chili, seeded finely chopped
Fresh lime juice
1 garlic clove finely minced
In a medium bowl, combine tomatoes, onion, garlic and chili. Add fresh lime juice, cilantro and salt to taste. Mix well and let sauce stand for 2 hours. Serve at room temperature.
Makes two cups
Roast 3 or 4 large tomatoes on the grill to char the skins. Put the tomatoes, garlic, onion, jalapeno pepper and cilantro into the food processor or a blender and pulse. Season with salt and a squeeze of fresh lime juice.