RED FLANNEL STEW (SALLYE)
Whatever else it's called, it has to be called delicious. Enjoy.
2 Tbspbacon drippings (or oil)
1 largewhite onion
1 mediumhatch or other chile pepper
2+ ccooked pinto beans
1 can(s)corned beef (12 oz)
1 can(s)diced tomatoes (14-16 oz)
1 or 2 tspchili seasoning mix (to taste)
8 ozcubed cheddar cheese
6 +flat cooked tostado shells
3 to 4green onions (optional)
·cilantro sprigs (optional)
·sour cream (optional)
How to Make RED FLANNEL STEW (SALLYE)
- Open can of corned beef and shred into bowl. Set aside for later use.
- Peel and quarter onion
Cut chile pepper in half and remove stem, seeds and membrane.
Place in food processor together and pulse until finely diced.
Reserve for later use.
- Cube cheddar cheese into bite sized chunks, or you can buy cheese already cubed to save time.
Slice green onions into thin pieces, green part included.
- Place bacon drippings or oil in heavy (cast iron preferable) skillet over medium high heat.
When oil is hot, pour onion/pepper mix into the skillet and cook, stirring often with wooden spoon, until onion begin to brown.
- Add one cup of beans and mash into a paste, blending into the onion/pepper mix well with wooden spoon.
- Add shredded meat, remainders of beans, tomatoes, and spices into mixture.
Turn heat to medium and continue cooking, stirring frequently to avoid burning until heated thoroughly.
- Add cubes of cheese to mixture and continue heating until cheese is melted.
- Serve on tostado shells. Best if eaten while still hot.
Garnish optional with chopped green onions and cilantro sprigs, and a dollop of sour cream if desired.