Yield: 12 Servings
3 lb stew meat*
1 black pepper, To Taste
1 Tbsp salt
2 large onions, chopped
2 tsp paprika
2 tsp oregano
12 oz can tomato sauce
1/2 cup masa harina
1 Tbsp red peppers**, Dried
1 dash pehchaud's bitters
1 Tbsp corn oil, if needed
1/2 cup chili powder
3 bell peppers, chopped
2 tsp comino and seeds, Ground
2 tsp cayenne pepper
2 cup chickenstock, or your choice
6 whole tomatos up, Sliced
48 oz can of v8
1 jalapenos, to taste
1 pinch nutmeg
3-6 ea large cloves garlic; chopped 2-3 ea magnolia leaves;
minced *Or chuck roast coarse chopped (lose the **Santa Fe variety
works here Brown the meat, work in the spices, onions, and peppers.
Simmer about 30 minutes or until it looks good. Add tomato sauce,
tomatoes, broth and simmer several hours until it looks good. Add the
Masa to thicken the mix and when it's ready, add the Peychaud's and
nutmeg to set it off.
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