Yield: 16 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Lard,butter,or bacon dripins |
| 2 \N | Onions,lg,coarsely chopped |
| 8 pounds | Beef chuck,coarse grind or |
| 8 pounds | Beef round,coarse grind |
| 5 \N | Garlic cloves,finely chopped |
| 5⅓ tablespoon | Red chile,hot,ground |
| 5⅓ tablespoon | Red chile,mild,ground |
| 1 tablespoon | Cumin |
| 1 teaspoon | Oregano,dried,pref. Mexican |
| 3 cans | Tomato sauce(8oz ea) |
| 3 cups | Water |
| 2 tablespoons | Salt |
| \N \N | 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 ½ 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.~