Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Oil,cooking 3/4 c Chile caribe
3 lb Beef round,coarse grind 1 T Oregano,dried,pref. Mexican
3 lb Beef chuck,coarse grind 2 T Paprika
Peppercorns,whole black 2 T Cider vinegar
12 T Red chile,mild,ground 3 c Beef broth
6 T Cumin 4 oz Diced green chiles
6 Garlic cloves 4 oz Stewed tomatoes
2 Onions 1 t Hot pepper sauce,liquid
Water 2 T Corn flour(masa harina)
6 Red chiles

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 1/2
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, 1/2 longer.~

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