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| recipe title: |
PECOS RIVER BOWL OF RED |
| category: |
Meat |
| keywords: |
Mexican, meat, beef |
| servings: |
6 servings |
| ingredients: |
2 tb Lard
1 Onion
3 lb Beef,coarse grind
3 Garlic cloves
4 tb Red chile,hot,ground
4 tb Red chile,mild,ground
2 ts Cumin,ground
3 c Water
1 1/2 ts Salt
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| directions: |
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1. Melt the lard, butter, or drippings in a large heavy pot over
medium heat. add the onions and cook until they are translucent.
2. Combine the meat with the garlic, ground chili, and cumin. Add this
meat-and-spice mixture to the pot. Break up any lumps with a fork and
cook, stirring accasionally, until the meat is evenly browned.
3. Stir in the water and salt. Bring to a boil, then lower the heat
and simmer, uncovered, for about 2 1/2 to 3 hours, stirring
occasionally, until the meat is very tender and the flavors are well
blended. Add more water if necessary. Taste and adjust seasonings.
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