Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Tomatoes,med 1 lb Chorizo sausage or
1 Onion,Burmuda,lg,fine chop 1 lb Sausage,hot,non-Italian
1/4 t Oregano,dried,pref. Mexican 4 Garlic cloves,med,fine chop
2 t Paprika 2 t Salt
5 Garlic cloves,lg,fine chop 4 T Red chile,hot,ground
4 lb Beef shank,coarse grind 4 T Red chile,mild,ground
1 T Lard,butter,or bacon dripins 3 T Cumin seeds
4 Scallions,in bunches,chopped Beer
5 Bell pepper(s) Water
5 Serrano chiles,fresh

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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