Ingredients:
1 Cup Oil,cooking |
3 pound Beef chuck,coarse grind |
10 Medium Peppercorns,whole black |
12 tablespoons Red chile,mild,ground |
6 tablespoons Cumin |
6 cloves Garlic |
2 medium Onions |
3 Cup Water |
6 Medium Red chiles |
3/4 Cup Chile caribe |
1 tablespoons Oregano,dried,pref. Mexican |
2 tablespoons Paprika |
2 tablespoons Cider vinegar |
3 Cup Beef broth |
4 ounces Diced green chiles |
4 ounces Stewed tomatoes |
1 teaspoon Hot pepper sauce,liquid |
2 tablespoons Corn flour(masa harina) |
|
Preparation / Directions:
1. Melt the suet or heat the cooking oil in a large heavy pot over
medium-high heat. Add the meat and the black pepper to taste, to the pot.
Break up any lumps with a fork and cook, stirring occasionally, until the
meat is evenly browned.
2. Stir in the ground chile, cumin, garlic, and onions. Add a small amount
of water to barely cover. Bring to a boil, then lower the heat and simmer,
uncovered, for 30 to 45 minutes, adding water as necessary.
3. Stir the crushed red chiles into the meat mixture. Brew the oregano like
tea in 1/2 cup warm beer (room temperate). Strain the oregano-beer "tea"
and stir the liquid into the pot. Discard the oregano. Stir in the paprika,
vinegar, 2 cups of beef broth, diced chiles, tomatoes, and hot pepper
sauce. Simmer, uncovered, for 30 to 45 minutes longer. Stir often.
4. Dissolve the masa flour in the remaining 1 cup of broth. Stir it into
the pot and simmer, uncovered, 1/2 longer.
|
