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00Ingredients
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Flour for dredging
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2 pounds beef shoulder, cut into ½ -inch cubes
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1 pound pork shoulder, cut into ½ -inch cubes
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1/4 cup suet
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1/4 cup pork fat
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3 medium onions, chopped
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6 cloves garlic, minced
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1 quart water
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4 ancho chiles, seeds and stems removed, rehydrated and chopped fine
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1 serrano chile, seeds and stems removed, chopped fine
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6 dried red New Mexican chiles, seeds and stems removed, reydrated and chopped fine
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1 tablespoon freshly ground cumin
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2 tablespoons dried Mexican oregano
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Salt and pepper to taste
Instructions
Lightly flour the beef and pork cubes. In a large pot, quickly fry the meat in the suet and pork fat, stirring often. Add the onions and garlic and saute until they are tender and limp. Remove all pieces of fat. Add the water to the mixture and simmer for 1 hour.
Grind the chiles in a molcajete or blender. Add to the meat mixture. Add the remaining ingredients, cover and simmer for an additional 2 hours. Skim off any fat that rises, and serve.
| Servings |
| 6 to 8 |
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According to legend, this is one of the Chili Queen's original recipes. Some changes have been made in order to take advantage of modern ingredients. Note the heavy use of cumin and oregano.
Ingredients
InstructionsLightly flour the beef and pork cubes. In a large pot, quickly fry the meat in the suet and pork fat, stirring often. Add the onions and garlic and saute until they are tender and limp. Remove all pieces of fat. Add the water to the mixture and simmer for 1 hour. Grind the chiles in a molcajete or blender. Add to the meat mixture. Add the remaining ingredients, cover and simmer for an additional 2 hours. Skim off any fat that rises, and serve.
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