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Ingredientes
- 1 tablespoon cumin seeds
- 1 1/2 teaspoons coriander seeds
- 3 tablespoons vegetable oil
- 4 pounds boneless beef chuck, cut into 1- to 2-inch cubes
- 1 large yellow onion, chopped
- 6 garlic cloves, minced
- 5 jalapenos, seeded and chopped
- 3 tablespoons masa harina or cornmeal
- 2 tablespoons pasilla or Chimayo chile powder
- 1 tablespoon dried oregano
- 1 28-ounce can diced tomatoes
- 3 dried New Mexico red chiles
- One 12-ounce bottle Negro Modelo beer
- 1 ounce unsweetened chocolate
- 4 cups water
- For serving
- Tortillas, Fritos or cheese grits
- Chopped onion
- Chopped fresh cilantro
Direcciones
- Toast the cumin and coriander seeds in a small heavy skillet over low heat until fragrant. Grind them to a powder in a mortar and pestle or a coffee or spice grinder.
- Heat the oil in a large heavy pot over medium-high heat until shimmering.
- Working in batches to avoid crowding, brown the meat pieces on two or three sides, until very crusty; adjust the heat as necessary to prevent scorching. As it is cooked, remove the meat to paper towels to drain, and add more oil as needed for browning (do not clean out the pot).
- To the empty but crusty pot, add the onion, garlic, jalapenos, masa, chili powder, cumin and coriander, and oregano and cook, stirring, until the onion has softened, 5 to 10 minutes.
- Add the meat, tomatoes, dried chilies, beer, chocolate, and water. Bring to a simmer and simmer until the meat is fork-tender, about 1 1/2 hours. Remove the dried chilies.
- Serve with tortillas, or on top of bowls of Fritos or grits. Sprinkle with chopped onion and cilantro.
- Serving Size
- Makes 10-12 servings
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Evaluaciones
02 de Enero de 2018
I try this while it's cold outside. 27*in TexasYo he cocinado/probado esta receta
