Guizo con Chile Verde

1 1/2 lb. sirloin steak

flour for dredging

1/4 c. corn oil

1 c. dark Mexican beer

2 c. beef broth

1 c. minced onion

1 bay leaf

1/2 tsp. crushed cumin

3 crushed garlic cloves

1/2 tsp. oregano

salt and pepper to taste

1 c. fresh salsa

2 4-oz. cans green chilies

1 14-oz. can pinto beans

Cube steak and dredge in flour. Heat oil in Dutch oven, add meat and sear over high heat until brown; add beer, broth, chopped onions, and bay leaf. Cook uncovered over low heat for 1 hour. Add remaining spices, salsa, chopped green chilies, and drained pinto beans. Cook additionally 30 minutes.

See the full article in the October 1990 issue.

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