A spicy dish from Mexico, Tinga de Cerdo y Ternera (tin-gah day sair-doh ee tair-nair-ah) should be served with salted popcorn and a crisp green salad.
2 oz. butter
2 tablespoons vegetable oil
2 lb. veal, cut into
2 lb. pork, cut into
1-inch cubes onions, finely chopped garlic cloves, crushed
1 lb. green tomatoes, blanched, peeled, seeded and coarsely chopped green peppers, white pith removed, seeded and coarsely chopped green chillis, seeded and finely chopped
2 tablespoons tomato puree
1 tablespoon chopped fresh marjoram or
2 teaspoons dried marjoram
1 tablespoon chopped fresh chives or
2 teaspoons dried chives
1 tablespoon chopped fresh basil or
2 teaspoons dried basil
2 teaspoons grated nutmeg
1 teaspoon salt
1 teaspoon sugar
1 teaspoon black pepper
8 fl. oz. home-made chicken stock
8 fl. oz. dry sherry
3 fl. oz. double cream
In a large flameproof casserole, melt the butter with the oil over moderate heat. When the foam subsides add the meat and fry, stirring constantly, for 6 to 8 minutes or until the meat is browned all over. With a slotted spoon transfer the meat to a plate and keep warm. Add the onions and garlic and fry for 5 to 7 minutes or until the onions are soft and translucent but not brown.
Stir in the tomatoes, peppers, chillis, tomato puree, marjoram, chives, basil, nutmeg, salt, sugar and pepper and fry for 5 minutes, stirring constantly. Add the meat and pour over the chicken stock and sherry. Bring the contents of the casserole to the boil over high heat then reduce the heat to low. Cover the casserole and simmer the stew for 12 hours or until the meat is tender. Remove the cover. Remove the casserole from the heat. Stir the cream into the stew and serve immediately, straight from the casserole.