| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Mexican | 6 | Servings |
INGREDIENTS
| 2 | tb | Lard; bacon drippins, or butter |
| 1 | lg | Onion; coarsely chopped |
| 3 | lb | Lean beef; cut in 1/2 cubes |
| 3 | Medium-size garlic cloves; finely chopped | |
| 1/4 | c | Hot chile; ground |
| 1/4 | c | Mild chile; ground |
| 1 | tb | Ground cumin |
| 3 1/2 | c | Water |
| 1 1/2 | ts | Salt or to taste |
INSTRUCTIONS
Heat lard in a large pot over medium heat. Add onion and cook until softened. Remove from heat. Add meat, garlic, ground chiles and cumin to pot. Break up any lumps. Stir in the water and salt. Return to heat. Bring to boil, then reduce heat and simmer, uncovered, 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. Have ice water on hand. Some folks add cooked red beans to this wonderful mixture, I do not! but you be the judge. Recipe by: Melissa Scott-sister Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Aug 20, 1997
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