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Mexican Hamburger Stew
6 to 8 Servings
1 medium zucchini
1 celery stock
1 lb hamburger
3 California dry chilies or ( Guajillo chilies optional)
1 garlic clove
2 cups of water
2 tsp of salt ( if not enough, Salt to taste)
2 tsp beef bouillon
1. Remove seeds from chilies and boil 5 to 7 mins.
2. Blend chilies with tomatoes, onion, garlic and 1
Cup of water from chili water
3. Precook hamburger and drain grease
4. Add all the diced vegetables and the puree from the blender to the hamburger and simmer until potatoes are tender, about 45 minutes. It may need a little more salt. Serve in a bowl by itself or over rice.
I like it with a couple of lime sqeezes and a few drops of Louisana
To make a delicious soup, just add more water.