Ingredients Jump to Instructions ↓

  1. 3 Tomatoes,med

  2. 1 Onion,Burmuda,lg,fine chop

  3. 1/4 t Oregano,dried,pref. Mexican

  4. 2 t Paprika

  5. 5 Garlic cloves,lg,fine chop

  6. 4 lb Beef shank,coarse grind

  7. 1 T Lard,butter,or bacon dripins

  8. 4 Scallions,in bunches,chopped

  9. 5 Bell pepper(s)

  10. 5 Serrano chiles,fresh

  11. 1 lb Chorizo sausage or 1 lb Sausage,hot,non-Italian

  12. 4 Garlic cloves,med,fine chop

  13. 2 t Salt

  14. 4 T Red chile,hot,ground

  15. 4 T Red chile,mild,ground

  16. 3 T Cumin seeds

  17. Beer

  18. Water

Instructions Jump to Ingredients ↑

  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.~


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