Yield: 1 Servings
|½ pounds||Smoked bacon; thick sliced and cubed|
|3 pounds||Chuck; cubed, (up to 4)|
|2 larges||Onions; chopped|
|2||Cloves garlic; (optional), chopped (up to 4)|
|2 tablespoons||(or more) good chile powder (I use Santa Cruz's Hot)|
|2 tablespoons||(or more) paprika (optional)|
|2 teaspoons||(or so) cumin|
|Masa harina or cornstarch and water|
In a heavy pot, render the bacon until crisp, then add the meat and fry in batches so it browns. Scoop out the meat and set aside. Cook the onions and garlic in the fat until soft. If you're worried about health, drain off the extra fat at this point. Add the chile powder, paprika, cumin and salt, fry for bit and put the meat back in. Toss everying around so it's well coated.
Add enough water to cover, put a heavy lid on it and simmer for a couple hours. When it's close to serving, stir in some masa harina or cornstarch and water to thicken a little. Serve it with chopped onion, chiles, and cilantro if you want.
Finally, can't resist reporting my chile Xmas. While nobody gave me anything chile-related, I went to visit my folks in Tuscon. Besides eating a lot of good Mex food (folks in Tuscon should check out Yoeme at 1545 N.
Stone for the Yaqui red chile fry bread) I got to make pilgrimages to the Santa Cruz Chile and Spice Co. at Tucumcacori -- a case of red chile paste and a lb. of hot chile powder -- and Nogales, MX. In a little hole in the wall grocery there, I found a jar of habanero strips pickled with carrots and onions! Add that to the nixtimal and the Sonoran tortillas I brought home, and I can't wait!
Posted to CHILE-HEADS DIGEST V4 #252 by David Cook <zebcook@...> on Dec 28, 1997