Sinaloa-Style Meat and Vegetables

This dish is a unique combination of meat, fried potatoes, 
zucchini (courgettes), lettuce, cucumber, and red onion topped with 
a warm tomato and oregano sauce.  The recipe comes from Yolanda 
Mercado de Lizarraga of Mazatlan, Sinaloa. And was first published in 
LaCocina Regional de Mexico by the Bancomer Volunteer group.

Ingredients:

2 lb stewing beef
4 cups water
2 cloves garlic unpeeled
1 small onion
8 black pepper corns
1 teaspoon salt or to taste
4 tablespoons vegetable oil
1-lb potatoes, boiled but still firm, peeled, and cut into 3/4 inch cubes
8 oz. Zucchini cut into 1 1/2 x 1/2-inch strips
1 red onion sliced in thin rings
1 head lettuce finely sliced
2 cucumbers, peeled and cut into 1/2 inch slices

For The Sauce:

3 lb tomatoes
1/2 onion chopped
2 cloves garlic
1 teaspoon oregano
1/2 teaspoon salt or to taste
1/4 teaspoon black pepper
2 tablespoons vegetable oil

Serves 8 - 10

Put the meat and water in a pot over low heat.  Add the garlic,
onion, peppercorns, and the salt.  Bring to a boil, then simmer
for 1 1/2 to 2 hours, or until the meat is tender.  Drain, cool, 
and cut the meat into 3/4-inch cubes.

In a large frying pan, heat the oil and lightly fry the meat and 
brown the potatoes.  Let cool.

Boil the zucchini in salted water until cooked but still firm, approximately 
3 to 5 minutes.  Drain and set aside to cool.

To prepare the sauce: Combine all except the last ingredient in a blender
and puree until smooth.   Heat the oil in a medium saucepan over low 
heat and fry the tomato mixture for 25 minutes.  Remove from heat 
and keep warm or reheat for serving.

Put the meat and potatoes on a serving plat and top with the zucchini, 
onion, lettuce, and cucumber.  Pour the sauce over the mixture and
serve with corn tortillas.

Pat and Dan V. 10-7-00