Ingredients:
3 medium Tomatoes |
1 large Onion,Burmuda,fine chop |
1/4 teaspoon Oregano,dried,pref. Mexican |
2 teaspoons Paprika |
5 cloves garlic finely chopped |
4 pounds Beef shank,coarse grind |
1 tablespoons Lard,butter,or bacon dripins |
4 bunches Scallions chopped |
5 medium Bell pepper(s) |
5 medium Serrano chiles,fresh |
1 pound Chorizo sausage or Sausage,hot,non-Italian |
4 cloves garlic finely chopped |
2 teaspoons Salt |
4 tablespoons Red chile,hot,ground |
4 tablespoons Red chile,mild,ground |
3 tablespoons Cumin seeds |
12 ounces Beer |
12 ounces Water |
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Preparation / Directions:
1. Puree the first four ingredients plus one clove of the garlic in a
blender or food processor (using the steel blade). Scrape the mixture into
a large heavy pot and add the beef.
2. Melt the lard, butter, or bacon drippings in a heavy skillet over medium
heat. Add the scallions, bell peppers, serrano chiles, sausage, and the
remaining garlic, and cook until the onions are translucent and the sausage
is browned.
3. Place the cumin seeds in a 300' oven for a few minutes until lightly
browned. Remove seeds from the oven and crush them with a mallet. Stir the
vegetables into the beef and tomato mixture. Add the salt ground chile,
cumin, and enough water or beer to cover. Bring to a boil over medium-high
heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and
adjust seasoning
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