Servings
6 s
Ingredients
- 3 pounds
- 1 tablespoon Bacon drippings
- 6 Dried Ancho Peppers
- 2 cups Cold water
- 1 tablespoon Oregano
- 3 cups Water
- 1 tablespoon Cumin Seeds, Crushed
- 2 teaspoons Salt
- 2 teaspoons Cayenne
- 2
- 2 tablespoons Masa Harina (Mexican Corn Meal Flour)
Directions
- 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.
- Posted to EAT-L Digest 3 November 96 Date: Sun, 3 Nov 1996 08:53:58 -0800 From: Joel Ehrlich
- Ehrlich@SALATA.
- COM>