Ingredients:
3 tablespoons Lard,butter,or bacon dripins |
2 medium Onions,lg,coarsely chopped |
8 pound Beef chuck,coarse grind or |
8 pound Beef round,coarse grind |
5 cloves Garlic finely chopped |
5 1/3 tablespoons Red chile,hot,ground |
5 1/3 tablespoons Red chile,mild,ground |
1 tablespoons Cumin |
1 teaspoon Oregano,dried,pref. Mexican |
3 Can Tomato sauce(8oz ea) |
3 Cup Water |
2 tablespoons Salt |
1 bunch Parsley(optional) |
1 Cup Corn flour(masa harina) |
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Preparation / Directions:
1. Melt the lard, butter, or bacon drippings in a large heavy pot over
medium heat. Add the onions and cook until they are translucent.~ 2.
Combine the beef with the garlic, ground chile, cumin, and oregano. Add
this meat-and-spice mixture to the pot with the onions. Break up any lumps
with a fork and cook, stirring occasionally about 1/2 hour, until the meat
is evenly browned.~ 3. Add the tomato sauce, water, salt, and optional
parsley. Bring to a boil, then lower the heat and simmer, uncovered, for 1
hour.~ 4. Stir in the corn flour(masa harina) to achieve the desired
consistency.~ 5. Cook 10 minutes longer, stirring. Taste and adjust
seasonings.~
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