Ingredients

• 3 Tomatoes,med
• 1 Onion,Burmuda,lg,fine chop
• 1/4 teaspoon Oregano,dried,pref. Mexican
• 2 teaspoons Paprika
• 5 Garlic cloves,lg,fine chop
• 4 pounds Beef shank,coarse grind
• 1 tablespoon Lard,butter,or bacon dripins
• 4 Scallions,in bunches,chopped
• 5 Bell pepper(s)
• 5 Serrano chiles,fresh
• 1 pound Chorizo sausage or
• 1 pound Sausage,hot,non-Italian
• 4 Garlic cloves,med,fine chop
• 2 teaspoons Salt
• 4 tablespoons Red chile,hot,ground
• 4 tablespoons Red chile,mild,ground
• 3 tablespoons Cumin seeds
• Beer
• Water

Directions

• 1. Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade).
• Scrape the mixture into a large heavy pot and add the beef.
• 2. Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat.
• Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.
• 3. Place the cumin seeds in a 300′ oven for a few minutes until lightly browned.
• Remove seeds from the oven and crush them with a mallet.
• Stir the vegetables into the beef and tomato mixture.
• Add the salt ground chile, cumin, and enough water or beer to cover.
• Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours.
• Taste and adjust seasonings.