2 pounds beef shoulder or bottom round stew meat -- cut in 1

1/2 " cubes

Salt and pepper 3 tablespoons olive oil -- vegetable oil or

lard 2 onions chopped -- about 1 1/2 cups

2 jalapeno peppers -- seeded and chopped

2 tablespoons ground cumin

2 tablespoons chipotle chili paste*

2 tablespoons garlic -- chopped

1/2 cup crushed tomatoes

1/4 cup grits

2 cups water

1/4 cup roughly chopped cilantro leaves

1/2 cup chopped scallions

Sour cream Corn tortillas -- toasted and crumbled

1. Season the meat with salt and pepper and saute in one layer in the bottom o f a large heavy earthenware casserole stew pot in the oil until well browned. 2. Remove the meat and set aside in a bowl. Add the onions and jalapeno to th e pot and brown until golden. 3. Add the meat when the onion has begun to car amelize, sprinkle with the cumin, stir in the chipotle, garlic, tomatoes, grits , and water. 4. Bring to the boil, reduce to a simmer and allow to cook gentl y until tender about 1 1/4 hours. 4. Adjust the seasoning and serve with cila ntro, scallions, sour cream and tortilla sprinkled on top.

Notes: * (2 to 3 dried chipotle peppers, soaked, seeded and pureed) Formatted f or MC by Recipelu <recipelu@recipelu.com>

By RecipeLu <recipelu@interlog.com> on Jun 07, 1998.