Yield: 12 Servings3 tomatoes, med1 onion, burmuda, lg,

Yield: 12 Servings

3 tomatoes, med
1 onion, burmuda, lg, fine chop
1/4 tsp oregano, dried, pref. mexican
2 tsp paprika
5 garlic cloves, lg, fine chop
4 lb beef shank, coarse grind
1 Tbsp lard, butter, or bacon dripins
4 scallions, in bunches, chopped
5 bell pepper(s)
5 serrano chiles, fresh
1 lb chorizo sausage or
1 lb sausage, hot, non-italian
4 garlic cloves, med, fine chop
2 tsp salt
4 Tbsp red chile, hot, ground
4 Tbsp red chile, mild, ground
3 Tbsp cumin seeds
1 beer
1 water

1. Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture
into a large heavy pot and add the beef.
2. Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.
3. Place the cumin seeds in a 300' oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.


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