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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 1. Melt the suet or heat the oil in a heavy 3-quart (or larger) pot over
medium-high heat. Remove the unrendered suet and add the meat to the pot.
Break up any lumps with a fork and cook, stirring occasionally, until the
meat is evenly browned.
2. Add the tomato sauce, beer, ground chile, garlic, onion, oregano,
paprika, 1 teaspoon of the cumin, and the salt. Stir to blend. Bring to a
boil, then lower the heat and simmer, uncovered, for 1 hour. Stir
occasionally.
3. Taste and adjust seasonings, ading the cayenne pepper. Simmer,
uncovered, 1 hour longer.
4. Stir in the cheese and the remaining 1/2 teaspoon of the cumin. Simmer
1/2 hour longer, stirring often to keep the cheese from burning.
FROM: The Internet Chef On-line!
Ingredients:
1/2 Pound(s) Suet or
1/2 Cup(s) Oil,cooking
1 Pound(s) Beef round,coarse grind
1 Pound(s) Beef chuck,coarse grind
1 Can(s) Tomato sauce(8oz ea)
1 Can(s) Beer(12oz ea)
1/4 Cup(s) Red chile,hot,ground
2 Garlic cloves,finely chopped
1 Onion,small,finely chopped
1 1/4 Teaspoon(s) Oregano,dried,pref. Mexican
1/2 Teaspoon(s) Lard,butter,or bacon dripins
1 1/2 Teaspoon(s) Cumin,ground
1 1/4 Teaspoon(s) Beef round; 1/2" strips
3/4 Pound(s) grated monterey jack cheese |
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