1 small round steak

1 tablespoon drippings

4 tablespoons boiled rice

2 cups boiling water

1 onion

4 Mexican peppers

Salt

Flour to thicken

Wipe the meat with a damp cloth; cut it into small pieces and put it in a frying pan with the drippings, rice, half the boiling water and the onion, sliced. Cover and cook slowly until tender. Remove the seeds from the peppers; cover them with another cup of boiling water and let them stand until cool; then squeeze them from the water with the hand, getting out all the pulp. To the water and pulp add salt and a little flour to thicken; pour over the cooked meat; boil for a minute and serve. This is one of the most palatable of Mexican dishes.