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Ingredients:
- 4 pounds stew meat, ground once
- 3 onions, chopped
- 2 tablespoons oil
- salt and pepper to taste
- 2 heaping teaspoons cumin seeds
- 6 cloves garlic, mashed
- 1 can Hunts tomatoes
- 1 teaspoon sugar
- ½ can Beer
- 2 packs chili powder
- 3 teaspoons mole paste (available in stores stocking mexican - groceries)
- 1 teaspoon Tabasco sauce
- 1 teaspoon salt
- 1 quart water
- 4 jalapeño peppers, chopped
- ½ cup masa flour (available in stores stocking mexican groceries)
Instructions:
Brown meat and onions in oil. Season with salt and pepper. Using a molcajete (a Mexican grinding tool),
grind cumin seeds and garlic with a little water. Add to meat.
In a blender, combine tomatoes, sugar, beer chili seasoning and chili powder. Add to stew along with mole
paste, Tabasco sauce, salt and water and jalapeño peppers.
Cook for 2½ hours, stirring well from time to time.
At the end of the cooking time, make a runny paste of masa water, adding it to the stew to thicken it.
Stir the stew rapidly while adding the paste to keep it from getting lumpy. Cook ½ hour more. |
