RED FLANNEL STEW (SALLYE)
Whatever else it's called, it has to be called delicious. Enjoy.
- 2 Tbsp
- bacon drippings (or oil)
- 1 large
- white onion
- 1 medium
- hatch or other chile pepper
- 2+ c
- cooked pinto beans
- 1 can(s)
- corned beef (12 oz)
- 1 can(s)
- diced tomatoes (14-16 oz)
- 1 or 2 tsp
- chili seasoning mix (to taste)
- 8 oz
- cubed cheddar cheese
- 6 +
- flat cooked tostado shells
- 3 to 4
- green onions (optional)
- cilantro sprigs (optional)
- sour cream (optional)
How to Make RED FLANNEL STEW (SALLYE)
- 1Open can of corned beef and shred into bowl. Set aside for later use.
- 2Peel 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.
- 3Cube 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.
- 4Place 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.
- 5Add one cup of beans and mash into a paste, blending into the onion/pepper mix well with wooden spoon.
- 6Add 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.
- 7Add cubes of cheese to mixture and continue heating until cheese is melted.
- 8Serve 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.