Reno red
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Oil,cooking |
| 3 | pounds | Beef round,coarse grind |
| 3 | pounds | Beef chuck,coarse grind |
| Peppercorns,whole black | ||
| 12 | tablespoons | Red chile,mild,ground |
| 6 | tablespoons | Cumin |
| 6 | Garlic cloves | |
| 2 | Onions | |
| Water | ||
| 6 | Red chiles | |
| ¾ | cup | Chile caribe |
| 1 | tablespoon | Oregano,dried,pref. Mexican |
| 2 | tablespoons | Paprika |
| 2 | tablespoons | Cider vinegar |
| 3 | cups | Beef broth |
| 4 | ounces | Diced green chiles |
| 4 | ounces | Stewed tomatoes |
| 1 | teaspoon | Hot pepper sauce,liquid |
| 2 | tablespoons | Corn flour(masa harina) |
Directions
1. Melt the suet or heat the cooking oil in a large heavy pot over medium-high heat. Add the meat and the black pepper to taste, to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the ground chile, cumin, garlic, and onions. Add a small amount of water to barely cover. Bring to a boil, then lower the heat and simmer, uncovered, for 30 to 45 minutes, adding water as necessary.~ 3. Stir the crushed red chiles into the meat mixture. Brew the oregano like tea in ½ cup warm beer (room temperate). Strain the oregano-beer "tea" and stir the liquid into the pot. Discard the oregano. Stir in the paprika, vinegar, 2 cups of beef broth, diced chiles, tomatoes, and hot pepper sauce. Simmer, uncovered, for 30 to 45 minutes longer.
Stir often.~ 4. Dissolve the masa flour in the remaining 1 cup of broth. Stir it into the pot and simmer, uncovered, ½ longer.~