| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Lard |
| 1 |
|
Onion |
| 3 |
lb |
Beef,coarse grind |
| 3 |
|
Garlic cloves |
| 4 |
tb |
Red chile,hot,ground |
| 4 |
tb |
Red chile,mild,ground |
| 2 |
ts |
Cumin,ground |
| 3 |
c |
Water |
| 1 1/2 |
ts |
Salt |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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