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Ingredientes
- 3 ounce Dry red chiles (about 1 -- Dozen ancho or possibly New M Chiles)
- 4 c. Unsalted beef stock
- 1 lb Chili grind grnd beef
- 1 med Onion -- minced fine
- 2 x Garlic cloves -- chopped
- 2 Tbsp. Bacon drippings
- 2 tsp Cumin seeds -- toasted and Grnd
- 1/2 tsp Mexican oregano
- 1/2 tsp Salt
- 1 Tbsp. Masa harina
Direcciones
- Preheat the oven to 300 degrees. Break the stems off the chile pods and throw away the seeds. Place the pods in a single layer on a cookie sheet and roast them for 5 min at 300 degrees. Watch carefully as they scorch easily. Break each chile into several pcs and put them in a blender with the stock. Puree till it is a thick smooth liquid. In a medium saucepan or possibly skillet, brown the meat with the onion and garlic. Drain the meat of excess fat and add in the bacon drippings for flavor. When melted, add in the cumin oregano, salt and pureed chiles. Simmer the mix for about 1 hour, stirring occasionally till the meat is tender and the liquid has thickened slightly. In a small bowl, mix the masa harina with 2 tbsp. of the liquid and stir back into the gravy. Cook 5-10 min longer. You can skip the meat if you like, and you can speed up the process by using 1/2 C chili pwdr instead of the chiles. If you use chili pwdr, reduce the oregano and cumin by half.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1647g | |
| Calories 949 | |
| Calories from Fat 515 | 54% |
| Total Fat 58.05g | 73% |
| Saturated Fat 21.36g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 7018mg | 292% |
| Potassium 2545mg | 73% |
| Total Carbs 76.91g | 21% |
| Dietary Fiber 23.9g | 80% |
| Sugars 9.76g | 7% |
| Protein 40.37g | 65% |
