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2-1/2
2
1/2
1/3
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3
3
3
ar
1/4
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6
3
2
3
1
1
-------
2
12
1/2
1
1
1
2
-------
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#
t
t
t
---
t
---
oz
cl
T
T
---
c
oz
T
T
T
t
T
---
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Beef (1)
Cumin
Salt
Pepper
-- Sauce
Chili Negro (2)
Chili New Mex (3)
Chili Ancho (4)
Soaking Water
Salt
----------
Onion, white
Chili Jalapeño
Chili Serrano (5)
Garlic
Olive Oil
Olive Oil (more)
-- Finish
Beef Stock (6)
Beer (7)
Salt
Sugar, brown
Worcestershire
Oregano, dry
Masa Harina (8)
-- (9 Garnishes)
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Beef: - (25 min)
- Cut BEEF into 3/4 to 1 inch cubes, discarding any large lumps of
fat. Put it in a bowl and tumble it with Cumin, Salt, and
Pepper. Set aside while preparing the Sauce
Sauce: - (1 h - 35 min work)
- Dry pan toast all dried CHILIS over moderately high heat, about
2 minutes per side. They should be hot and flexible, and can have brown
spots, but no smoke and no burning.
- Cap all droed Chilis and break them up enough to shake out the seeds.
- In a bowl, place all dried Chilis. Pour over just boiled hot
Water sufficient to cover. Let soak until soft, 20 to 30 minutes.
- Drain dried Chilis reserving soaking water. Place in a
food processor, mixie, or blender and run until smooth, adding just as
much of the soaking water as needed to get a smooth paste. Discard the
rest.
Prep: - (25 min - do while dried Chilis soak)
- Chop ONION small. Chop JALAPEÑOS fine. Chop
SERANNOS fine. Note: for milder use 1 more Jalapeño
instead of Serranos. I seed Jalapeños but not Serranos. Mix all.
- Crush GARLIC and chop fine.
Run: - (3 hrs or more)
- In a Dutch Oven or heavy bottomed pan (3-1/2 quart min), heat
1 T Oil and fry Beef, tumbling until starting to brown.
Watch the fond adhering to the pan, reddish is OK but if it's going to
chocolate, proceed to the next step immediately. Remove Beef from pan
and set aside.
- Add 1 T Oil and Stir in Onion mix. Fry stirring often
over moderately high heat until Onion is translucent.
- Stir in Garlic and fry stirring for another minute.
- Stir in Beef and Chili Sauce. Cook for 3 minutes stirring
often.
- Stir in all Finish items. Bring to a boil, then turn to a simmer.
Cover and simmer until Beef is tender, 2 to 4 hours depending on cut.
Stir every 15 minutes or so, adding Water if getting too thick. IF needed,
near the end of cooking, thicken with a little more Masa.
- Serve hot, Garnished as desired. Acompany with
rustic bread and a "sip" of Rye Whisky - or at least rice and red wine.
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