Lip Smacking Mexican Special

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 large bell pepper, diced
• 1 large sweet onion, diced
• 3 1/2 lbs lamb roast, cubed
• 8 chicken bouillon cubes
• 10 teaspoons chili powder
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 tablespoon sugar
• 1 teaspoon lawry's seasoned salt
• 2 teaspoons cumin powder
• 8 tablespoons corn oil, for frying meat and veggies
• 1/2 teaspoon chili flakes
• 4 corn tortillas, cut in thin strips
• 2 cups rice
• 4 cups water (for cooking rice)
• 8 cups water, for stock

Recipe

• 1 bring 4 cups of water to a simmer and add 2 cups of rice. simmer covered on low for 25 minutes. remove from heat and let stand covered.
• 2 in a small bowl, mix together the chili powder,sugar,garlic powder, onion and chili flakes and set aside.
• 3 cube meat and dice bell pepper and onion. in a larger stock pot, (at least 8 quart), sauté the onion and bell pepper for approximately 10 minutes stirring occasionally in order to keep from burning.
• 4 remove bell pepper and onion and add half the meat and sauté until browned. remove and add the rest of the meat and sauté.
• 5 add 8 cups of water to the stock pot and bring to a simmer.
• 6 add all ingredients including tortilla strips (except rice) and simmer for 20 minutes. thickness should be like a medium gravy.
• 7 add rice and stir.
• 8 pour over warmed tortillas and serve.