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Add a photoServings: 12
Ingredients
- 3 x Tomatoes,med
- 1 x Onion,Burmuda,lg,fine chop
- 1/4 tsp Oregano,dry,pref. Mexican
- 2 tsp Paprika
- 5 x Garlic cloves,lg,fine chop
- 4 lb Beef shank,coarse grind
- 1 Tbsp. Lard,butter,or possibly bacon dripins
- 4 x Scallions,in bunches,minced
- 5 x Bell pepper(s)
- 5 x Serrano chiles,fresh
- 1 lb Chorizo sausage or possibly
- 1 lb Sausage,warm,non-Italian
- 4 x Garlic cloves,med,fine chop
- 2 tsp Salt
- 4 Tbsp. Red chile,warm,grnd
- 4 Tbsp. Red chile,mild,grnd
- 3 Tbsp. Cumin seeds
- Â Â Beer
- Â Â Water
Directions
- 1. Puree the first four ingredients plus one clove of the garlic in a blender or possibly food processor (using the steel blade). Scrape the mix into a large heavy pot and add in the beef.
- 2. Heat the lard, butter, or possibly bacon drippings in a heavy skillet over medium heat. Add in the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook till the onions are translucent/soft and the sausage is browned.
- 3. Place the cumin seeds in a 300' oven for a few min till lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mix. Add in the salt grnd chile, cumin, and sufficient water or possibly beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hrs. Taste and adjust seasonings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 12 servings | |
| Calories 332 | |
| Calories from Fat 236 | 71% |
| Total Fat 26.18g | 33% |
| Saturated Fat 9.24g | 37% |
| Trans Fat 0.08g | |
| Cholesterol 61mg | 20% |
| Sodium 1126mg | 47% |
| Potassium 492mg | 14% |
| Total Carbs 7.55g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.24g | 2% |
| Protein 16.22g | 26% |
