This is a simple dish from Diana Kennedy’s The Essential Cuisines of Mexico. I’d never made the dish before but the book will go with me to my desert island. The only big difference is I added one cup of cooked Moro beans and I think you should, too!
Carne de Res con Col
(Ground Beef with Cabbage)
3 garlic cloves, roughly chopped
salt to taste
1 lb ground sirloin with a little fat
3 tablespoons vegetable oil
1/4 cup finely chopped white onion
1 jalapeño chile, finely chopped
6 oz tomatoes, finely chopped
4 cups finely shredded cabbage
1 cup cooked Moro beans
2/3 cups water
1/2 cup firmly packed, roughly chopped cilantro
Crush the garlic, peppercorns and salt together and mix well into the beef. Set aside for a few minutes to season.
Heat the oil in a large heavy skillet, add the onion, chile and a sprinkle of salt, and cook over medium heat until the onions is translucent, about 1 minute. Add the tomaotes and continue cooking until most of the juice has been absorbed, about 3 minutes.
Stir the meat into the pan and cook over fairly high heat, stirring from time to time, about 7 minutes. Add the cabbage, beans, water and cilantro and continue cooking over medium heat, stirring from time to time until the mixture is well seasoned and moist but not juicy, about 15 minutes. Serve on tostadas, or as a stuffing for chiles or as a main course with rice.
Variations: I made the dish in my clay cazuela from Pueba, from start to finish. I was out of fresh tomatoes and used half a can of whole peeled tomatoes. A few drops of full fat plain yogurt somehow managed to land on the finished tostadas and it was really good. I also tried cheese but it was gilding the lily and not anywhere near as good as nothing.