In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown on all sides. Remove the beef and set it aside.
Sauté the vegetables:
In the same pot, add the diced onion, bell pepper, and garlic. Sauté until the vegetables are soft.
Add the meat and seasonings:
Return the browned beef to the pot. Stir in the diced tomatoes, beef broth, cumin, chili powder, paprika, bay leaves, salt, and pepper. Bring to a boil.
Simmer:
Reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours or until the meat is tender, stirring occasionally. If the sauce is too thick, add a little more broth or water.
Finish and serve:
Once the meat is tender, taste and adjust seasoning if needed. Remove bay leaves before serving. Garnish with chopped cilantro.
Mexican Rice
Ingredients:
1 cup long-grain white rice
2 cups chicken broth (or water)
1/4 cup tomato sauce
1 tablespoon vegetable oil
1/2 medium onion, diced
1 clove garlic, minced
1/2 teaspoon cumin
Salt to taste
Directions:
In a medium saucepan, heat the vegetable oil over medium heat. Add the rice and cook, stirring frequently, until it is lightly golden.
Add onion and garlic:
Stir in the diced onion and minced garlic. Cook for another 2-3 minutes until the onion is soft.
Combine with broth and tomato sauce:
Add the chicken broth, tomato sauce, cumin, and salt. Bring to a boil.
Simmer:
Reduce heat to low, cover, and simmer for about 20 minutes, or until the rice is cooked and has absorbed the liquid.
Flour Tortillas
Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup vegetable shortening or lard
3/4 cup warm water
Directions:
In a bowl, mix the flour and salt. Cut in the shortening until the mixture resembles coarse crumbs. Gradually add warm water until a soft dough forms.
Knead and rest:
Knead the dough on a floured surface for about 5 minutes until smooth. Cover and let it rest for at least 30 minutes.
Roll out tortillas:
Divide the dough into 8 equal pieces. Roll each piece into a ball and flatten slightly. Using a rolling pin, roll each piece into a thin circle.
Cook tortillas:
In a hot skillet or griddle, cook each tortilla for about 30 seconds on each side until lightly browned and cooked through. Keep warm in a tortilla warmer or wrapped in a clean towel.
Serve