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Mexican Beef Supreme
December 02, 2005

Made it almost exactly like the recipe and it was good. Then I let it simmer for at least 1.5 hours and it was GLORIOUS! I used stew meat (chopped in small cubes), left out the jalapenos and used Macayo Salsa Verde for the salsa. The result was a wonderfully flavored meat for tacos, burritos, chimis or in my case, enchiladas. The secret seems to be to keep simmering the beef until the liquid is cooked off. I live in the Southwest and eat a lot of Mexican food, and will make this recipe again and again.

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