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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 16 |
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Ingredients:
3 Tablespoon(s) Lard,butter,or bacon dripins
1 Tablespoon(s) Pork shoulder; coarse grind
1 Teaspoon(s) Oregano,dried,pref. Mexican
8 Pound(s) Beef chuck,coarse grind
3 Can(s) Tomato sauce(8oz ea)
5 Garlic cloves,finely chopped
2 Tablespoon(s) Beef round; 1/2" strips
5 1/3 Tablespoon(s) Red chile,hot,ground
5 1/3 Tablespoon(s) Red chile,mild,ground
1 Cup(s) Corn flour(masa harina) | |
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.
From: The Internet Chef On-line!
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