Cuete a la mexicana (Mexican eye round roast)

[Jose]

abc13.com, TX -

Recipe from Miriam Hoffman

1. Boil the eye round in 8 cups of water with 1 garlic clove, 1 onion
and salt until is cooked.

2. In a pot, add vegetable oil and fry the 2 chopped garlic cloves
and the 2 sliced onions, then remove. Fry the bacon lightly, add the
fried garlic and onions, sliced tomatoes and the poblano peppers.

3. Before you add the poblano peppers, you have to roast them. Make
a small cut in each one of them and roast until the skin turned black,
immediately put them in a closed plastic bag and leave them there for
10 minutes in order to make them sweat. Then remove the black skin
and cut into strips. Then add to the rest of the ingredients in the
pot.

http://ww2.abc13.com/Global/story.asp?S=7948351