food
&
drink
Cooking Instructions
1 pound beef chuck roast
meat, cut into 2-inch cubes
1 pound pork loin meat,
cubed
3 cups water
1 cup beer from south of the
border
1 cup Pepsi
1 teaspoon salt
½ cup raw rice
1 tablespoon nour
½ cup French bread cubes,
moistened with water
¼ teaspoon achiote
¼ cup cider vinegar
1 teaspoon thyme
1 small onion, sliced
½ teaspoon freshly ground
black pepper
2 cloves garlic, sliced
1 cup sliced ripe tomato
2 whole cloves
1 cinnamon stick
2 bay leaves
Soak the half-cup of rice
overnight in a cup of water.
Cook the meat in water,
along with the beer, Pepsi and
salt, over moderate heat until
nearly soft, about one hour.
Remove the meat and reserve
three cups of broth.
Prepare a smooth sauce
in the food processor with
the soaked rice, four, bread
cubes, achiote, vinegar,
thyme, onion, black pepper,
garlic and tomato. Add the
sauce to the beef, along with
the cloves, cinnamon and bay
leaves. Add the reserved three
cups broth and simmer over
low heat for one hour. Te
rich, red sauce will thicken
and the seasonings blend. If
you prefer an even stronger
red color, add an eighth-teaspoon more of the achiote.
Serve warm with tortilla
and rice. Serves six.
Illustrations by Carrie Neumayer
2.13 LOUISVILLE MAGAZINE 5 9