1 c Oil,cooking
3 lb Beef round,coarse grind
3 lb Beef chuck,coarse grind
Peppercorns,whole black 12 tb Red chile,mild,ground
6 tb Cumin
6 Garlic cloves
2 Onions
Water 6 Red chiles
3/4 c Chile caribe
1 tb Oregano,dried,pref. Mexican
2 tb Paprika
2 tb Cider vinegar
3 c Beef broth
4 oz Diced green chiles
4 oz Stewed tomatoes
1 ts Hot pepper sauce,liquid
2 tb Corn flour(masa harina)
1. Melt the suet or heat the cooking oil in a large heavy pot over
medium-high heat. Add the meat and the black pepper to taste, to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the ground chile, cumin, garlic, and onions. Add a small amount of water to barely cover. Bring to a boil, then lower the heat and simmer, uncovered, for 30 to 45 minutes, adding water as necessary.~ 3. Stir the crushed red chiles into the meat mixture. Brew the oregano like tea in 1/2 cup warm beer (room temperate). Strain the oregano-beer “tea” and stir the liquid into the pot. Discard the oregano. Stir in the paprika, vinegar, 2 cups of beef broth, diced chiles, tomatoes, and hot pepper sauce. Simmer, uncovered, for 30 to 45 minutes longer. Stir often.~ 4. Dissolve the masa flour in the remaining 1 cup of broth. Stir it into the pot and simmer, uncovered, 1/2 longer.~