Reno Red Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Oil, cooking
3 lbs: Beef round, coarse grind
3 lbs: Beef chuck, coarse grind
Peppercorns, whole black
12 tbsp: Red chile, mild,ground
6 tbsp: Cumin,
6: Garlic cloves,
2: Onions,
Water,
6: Red chiles,
3/4 cup: Chile caribe,
1 tbsp: Oregano, dried,pref. Mexican
2 tbsp: Paprika,
2 tbsp: Cider vinegar,
3 cup: Beef broth,
4 ounce: Diced green chiles,
4 ounce: Stewed tomatoes,
1 tsp: Hot pepper sauce, liquid
2 tbsp: Corn flour, masa harina
Directions:
1. Melt the suet or heat the cooking oil in a large heavy pot over
medium-high heat. Add the meat and the black pepper to taste, to the
pot. Break up any lumps with a fork and cook, stirring occasionally,
until the meat is evenly browned.~ 2. Stir in the ground chile,
cumin, garlic, and onions. Add a small amount of water to barely
cover. Bring to a boil, then lower the heat and simmer, uncovered,
for 30 to 45 minutes, adding water as necessary.~ 3. Stir the crushed
red chiles into the meat mixture. Brew the oregano like tea in 1/2
cup warm beer (room temperate). Strain the oregano-beer "tea" and
stir the liquid into the pot. Discard the oregano. Stir in the
paprika, vinegar, 2 cups of beef broth, diced chiles, tomatoes, and
hot pepper sauce. Simmer, uncovered, for 30 to 45 minutes longer.
Stir often.~ 4. Dissolve the masa flour in the remaining 1 cup of
broth. Stir it into the pot and simmer, uncovered, 1/2 longer.~
Source from luhu.jp
medium-high heat. Add the meat and the black pepper to taste, to the
pot. Break up any lumps with a fork and cook, stirring occasionally,
until the meat is evenly browned.~ 2. Stir in the ground chile,
cumin, garlic, and onions. Add a small amount of water to barely
cover. Bring to a boil, then lower the heat and simmer, uncovered,
for 30 to 45 minutes, adding water as necessary.~ 3. Stir the crushed
red chiles into the meat mixture. Brew the oregano like tea in 1/2
cup warm beer (room temperate). Strain the oregano-beer "tea" and
stir the liquid into the pot. Discard the oregano. Stir in the
paprika, vinegar, 2 cups of beef broth, diced chiles, tomatoes, and
hot pepper sauce. Simmer, uncovered, for 30 to 45 minutes longer.
Stir often.~ 4. Dissolve the masa flour in the remaining 1 cup of
broth. Stir it into the pot and simmer, uncovered, 1/2 longer.~
Source from luhu.jp