See below ingredients and instructions of the recipe
3 lb Boned Beef Chuck, Cut
-Into 1 1/2" Cubes
-Trimmed of all Fat
1 tb Bacon Drippings
6 Dried Ancho Peppers
2 c Cold Water
1 tb Oregano
3 c Water
1 tb Cumin Seeds, Crushed
2 ts Salt
2 ts Cayenne
2 cl Garlic, Peeled
2 tb Masa Harina (Mexican
Corn Meal Flour)
Put the meat through the coarse blade of a meat grinder. Brown in
small batches in the bacon fat in a large skillet over moderately
high heat. Transfer the cooked meat to a second large heavy skillet
using a slotted spoon. Set aside. Wash the peppers in cold water.
Discard the stems and seeds. Tear the peppers into 2" pieces. Place
the pieces in a small sauce pan with the first measure of (cold)
water. Cover. Simmer 20 minutes. Drain, reserving the cooking water.
Peel the skin from the peppers. Place in the work bowl of a food
processor. Add the reserved water. Puree with short pulses. Mix the
pepper puree into the beef. Add the second measure of water. Bring to
a boil over high heat. Reduce heat to a slow simmer. Cover. Simmer
for 30 minutes. Stir in all the remaining ingredients except the masa
harina. Cover. Simmer 45 minutes. Mix in the masa harina. Cover.
Reduce heat to the lowest possible. Cook 30 minutes longer, stirring
occasionally so that the mixture doesn't stick. If too thick, thin
with small amounts of boiling water. Serve.
From: Joel Ehrlich
Submitted By JIM WELLER On 07-26-95