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See below ingredients and instructions of the recipe
2 lb Beef chuck or shin, in 1/2"
-cubes
8 tb Olive oil
5 tb Med-hot chili powder
1 lb Spanish chorizo sausage,
-sliced 1/4" thick
3 md Onions, chopped
8 Garlic cloves
1 tb Oregano, preferably Mexican,
-crumbled
2 ts Cumin, ground
2 ts Salt
1 ts Fresh ground pepper
4 lb Canned Italian plum
-tomatoes, drained and
-chopped
24 oz Beer, Dos Equis or other
-Mexican beer
6 oz Tomato paste
Toss meat with 3 T. olive oil and 2 T. chili powder in non-aluminum
bowl. Let stand in refrigerator overnight.
Heat 3 T. oil in large, heavy skillet over med-hi heat. Brown the
meat in batches (do not crowd) on all sides, about 5 minutes.
Transfer to a large pot, using slotted spoon. Add chorizo to skillet
and brown well. Transfer to pot using slotted spoon. Reduce heat to
med-lo. Add more oil to skillet, if necessary. Add onions and cook
until translucent, about 10 minutes. Add garlic, chili powder,
oregano, cumin, salt and pepper. Stir 3 minutes then transfer to pot.
Stir in tomatoes, beer and tomato paste. Bring to a boil then reduce
heat. Cover and simmer until meat is very tender, stirring
occasionally, about 3 hours. Uncover during last hour if necessary to
thicken liquid into sauce.
Some good accompaniments are pinto beans and salsa as side dishes.
Serves 6 generously.
~end recipe export
From: Imran Chaudhary Date: Sun, 11-0
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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