 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
This is something my family made growing up and I have no idea where the recipe came from. We always served it over rice and with sour cream on the side. Ingredients:
4 lbs beef chuck, cut in 1/2 inch cubes |
3 tablespoons cumin seeds |
3 tablespoons oil |
2 large onions, chopped |
4 garlic cloves, minced |
4 tablespoons hot chili powder |
2 tablespoons mild chili powder |
2 tablespoons hot paprika |
1 tablespoon oregano |
2 tablespoons salt |
2 tablespoons cornmeal |
Directions:
1. Cut meat into 1/2 inch cubes.
2. Toast seeds over high heat in a heavy skillet for 2 to 3 minutes. Remove from heat and set aside.
3. Heat 2 tablespoons oil in Dutch oven. Cook onions and garlic 3-4 minutes until softened. Remove and set aside.
4. Heat remaining tablespoon of oil in a pot; add meat and brown quickly over medium high heat. Add to dutch oven with onions and garlic. Mix well. Lower heat to medium.
5. Sprinkle all seasonings into pot and stir until meat is well coated. Add enough water to cover. Simmer uncovered 1 1/2 to 2 hours or until the meat is tender. Continue to add water if necessary. Once cooked, if sauce is too thin, mix cornmeal with enough water to make a paste, stir in and cook 10 minutes longer. (We always add this anyway.).
|
|