Caldereta

• 3 lb. ground chuck roast, cut into 2-inch cubes
• 1/2 c. green chiles
• 1/2 c. green peas
• 1 can liver pate
• 1 small can tomato sauce
• salt and pepper
• bread crumbs
• 1/2 c. chopped onion
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. Tabasco sauce
• 2 Tbsp. olive oil
• 1 bay leaf
• 4 potatoes, cubed and fried
• 2 red peppers, cut in strips

1. Marinate meat overnight in 1/2 cup vinegar, salt, pepper and 1 tablespoon melted garlic.
2. Next day, brown beef in olive oil.
3. Set aside.
4. Saute onion in olive oil and add tomato sauce.
5. Brown meat, bay leaf and 1 cup boiling water.
6. Simmer until tender.
7. Add liver pate, green chiles, peas, potatoes and sweet peppers. Simmer a few minutes, thicken with bread crumbs.
8. Check seasoning to taste.

ground chuck roast, green chiles, green peas, pate, tomato sauce, salt, bread crumbs, onion, worcestershire sauce, tabasco sauce, olive oil, bay leaf, potatoes, red peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457100 (may not work)