Yield: 16 Servings
3 Tbsp 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 Tbsp red chile, hot, ground
5 1/3 Tbsp red chile, mild, ground
1 Tbsp cumin
1 tsp oregano, dried, pref. mexican
3 can tomato sauce(8oz ea)
3 cup water
2 Tbsp salt
1 parsley (optional)
1 cup corn flour(masa harina)
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.
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