pot roast...

[zooker]

way south of the border style..i have seen this done by both mexican women and el salvandorian women..

this can be done on any roast-beef, pork-
it is very hard to do it normally so i am guessing here.they measure NOTHING...

in a large pot put some cooking oil-canola,sunflower,what ever. add a hand full of chopped onions place the roast in the bottom and FRY for 8-10 mintues per side.remove from heat, remove roast.. take bannana leaves -the big ones-cover the ENTIRE POT over lapping in the center. place roast back in the pot center.it will pull the nanner leaves to the bottom. add a chopped tomatoe, 2 measuring cups level full of water.. dump 1/2 of one in then add 3 heaping table spoons full of brown sugar to the water. stir into the water then add to pot. take a completely brown cooking nanner-there longer and straighter than the normal nanner-remove the ends and skin. slice in 1/2 than coarsly chop add to pot..

now here is the change between the two differant nations..
mexican woman add 2-3 whole chopped halpapino's, 3 whole yellow chile peppers-hot bannana pepper-3 medium onions chopped.

el salvandorian women use lots of color in there food but not HEAT. she adds 1 yellow,1 green,1 red chopped bell peppers 2 RED onions chopped.

fold the nanner leaves down into the pot-ya may have to cut some off if your using the japanesse nanner leaves- make sure the pot cover is on tightly and cook for about an hour at a simmer..

first time i seen this i was like wth ?? but it turns out real good...i learned long ago NEVER question latino women's cooking techiques..unlike american women MOST actually know what they are doing in the kitchen..

now don't say ya aint lernt somethin..

zooker