Yield: 12 servings
Measure | Ingredient |
---|---|
3 \N | Tomatoes,med |
1 \N | Onion,Burmuda,lg,fine chop |
¼ teaspoon | Oregano,dried,pref. Mexican |
2 teaspoons | Paprika |
5 \N | Garlic cloves,lg,fine chop |
4 pounds | Beef shank,coarse grind |
1 tablespoon | Lard,butter,or bacon dripins |
4 \N | Scallions,in bunches,chopped |
5 \N | Bell pepper(s) |
5 \N | Serrano chiles,fresh |
1 pounds | Chorizo sausage or |
1 pounds | Sausage,hot,non-Italian |
4 \N | Garlic cloves,med,fine chop |
2 teaspoons | Salt |
4 tablespoons | Red chile,hot,ground |
4 tablespoons | Red chile,mild,ground |
3 tablespoons | Cumin seeds |
\N \N | Beer |
\N \N | 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.~