In this case, I had run out of ginger - but mint and rosemary made an interesting substitute.
- 2 T / 2 cubes bouillon
- 3 cloves garlic, sliced thinly
- 1 medium onion, diced
- 1 jalapeno pepper, minced
- 3 or 4 good sized carrots, chopped
- 1 can corn
- 1 can peas
- 1 can tomatoes, diced
- 1/2 pound tube steaks
- 1/4 t black pepper
- 1/4 t cayenne pepper
- 1 T chili powder
- 1/2 t cumin
- 1 T dried mint, crumbled
- 1/2 t rosemary, crumbled
- 4 C water
- 2 C white rice
- Dice, chop, mince, slice fresh vegetables, set aside.
- Slice tube steaks, into 1/4" medallions.
- Heat up large dutch oven, add 1 T or so cooking oil, saute garlic 30 seconds or so (I Love the aroma of garlic, frying).
- Add onions, jalapeno pepper, saute until onion is transparent.
- Add bouillon, carrots, corn, peas, tomatoes, spices, tube steak medallions, water, mix well. Cook until largest chunks of carrots are chewy.
- Add rice, mix well. Cook until rice is soft. Stir rice frequently, add water if necessary.
Serve with warm (steamed) tortillas, and dark Mexican beer - Negra Modelo would be my fave here.
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