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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 1. Melt the lard, butter, or drippings in a large heavy pot over medium heat. add the onions and cook until they are translucent.
2. Combine the meat with the garlic, ground chili, and cumin. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring accasionally, until the meat is evenly browned.
3. Stir in the water and salt. Bring to a boil, then lower the heat and simmer, uncovered, for about 2 1/2 to 3 hours, stirring occasionally, until the meat is very tender and the flavors are well blended. Add more water if necessary. Taste and adjust seasonings.
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