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Muey Bueno

Muey Bueno comes together with Lard Or Corn Oil, Yellow Onion Chopped, Celery Tops Chopped, Mild Chili Powder, and Adobo. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/4 cup
• 3 cup
• 1 cup
• 1/4 cup
• 1 tbsp
• 2 tsp
• 4 tbsp

Method (preview)

1. 1

   In heavy stainless steel, 10 quart pot, heat lard, or corn oil, and brown meat, a small amount at a time, on high heat.

2. 2

   Remove meat to bowl with slotted spoon.

3. 3

   When all meat is browned, return to pot, and add onions.

4. 4

   Cook until translucent, not brown.

5. 5

   Add garlic, and cook briefly.

6. 6

   Add celery, and bell peppers, and cook briefly.

7. 7

   Add tomatoes, and reserved bean liquid, lower heat, and bring to low simmer.

8. 8

   Add bay leaves, chili powder, parsley, oregano, thyme, cummin, chipolte peppers, vinegar, adobo, black pepper, and chocolate.

9. 9

   Simmer slowly, partially covered for 2 hours.

10. 10

    Stir frequently, and add water if necessary.

11. 11

    Add beans, and heat through.

12. 12

    If hotter chili is to your taste, add red pepper flakes, NOT Louisiana hot sauce.

13. 13

    Do not forget to remove bay leaves.

14. 14

    Serve over rice, with warmed corn tortillas.

15. 15

    Garnish with shredded white cheddar, or Latin type cheese if available, chopped raw yellow onion, sour cream, avocado, fresh diced tomitillo, or tomato, and lime wedges.

16. 16

    Mucho cold cervesa, or margaritas to be offered as accompaniment.

17. 17

    Comer!