1lb of thick chunks stewing beef or beef brisket
1 cup of pretreated corn flour (masa)
2 large onions
1 small garlic head
1 sour orange (if it’s not sour, mix it with lemon)
1 chiltoma or red pepper
A sprig of spearmint or mint
Put the meat in the boiling water, making sure to remove the foam that will form at the top.
Chop the onion, garlic, red pepper (make sure to remove the seeds), and tomato. Add half of these veggies to the boiling water until the meat is cooked.
Blend the other half of the vegetables, except for the garlic.
If you don’t have a sour orange, squeeze the juice from one orange into a small glass and mix in some lemon juice. Then add half a glass to the blender.
Add a little of the meat broth and blend everything until it turns watery.
Mix this veggie juice with the flour and the achiote and stir by hand until you get a batter without lumps. Put it aside and save for later.
Take the cooled down meat out of the pot and pull it apart into thin strips.
In a frying pan with two tablespoons of oil, sauté half a chopped onion. When it is golden, add a tomato, chopped into large pieces.
Lower the heat to medium, add the meat and veggie/flour batter, and stir constantly so it doesn’t stick, for about 10 minutes.
Serve in a deep dish garnished with mint or spearmint leaves.