Pecos River Bowl Of Red
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Mexican | 6 | Servings |
INGREDIENTS
| 2 | T | Lard |
| 1 | Onion | |
| 3 | lb | Beef, coarse grind |
| 3 | Garlic cloves | |
| 4 | T | Red chile, hotground |
| 4 | T | Red chile, mildground |
| 2 | t | Cumin, ground |
| 3 | c | Water |
| 1 1/2 | t | Salt |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 51
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 2.4mg
Sodium: 587.2mg
Potassium: 49.6mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: <1g
Protein: <1g