| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
|
16 |
Servings |
INGREDIENTS
| 3 |
tb |
Lard;butter, or bacon dripins |
| 2 |
|
Onions;lg, coarsely chopped |
| 8 |
lb |
Beef chuck; coarse grind or |
| 8 |
lb |
Beef round; coarse grind |
| 5 |
|
Garlic cloves; finely chopped |
| 5 1/3 |
tb |
Red chile;hot, ground |
| 5 1/3 |
tb |
Red chile;mild, ground |
| 1 |
tb |
Cumin |
| 1 |
ts |
Oregano;dried, pref. Mexican |
| 3 |
cn |
Tomato sauce; (8oz ea) |
| 3 |
c |
Water |
| 2 |
tb |
Salt |
|
|
Parsley; (optional) |
| 1 |
c |
Corn flour; (masa harina) |
INSTRUCTIONS
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.~
Recipe by: MasterCook Archives
Posted to recipelu-digest Volume 01 Number 577 by Rodeo46898
<Rodeo46898@aol.com> on Jan 22, 1998
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