| 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
A Message from our Provider:
“Some people look down on others because they don’t look UP to God.”