Brown the meat and onions and garlic in the oil in a stockpot.
Add all but cornmeal, lime, cheese, chopped onions, and sour cream.
Simmer over low for 3-6 hours, stirring occasionally.
Take off heat and refrigerate without eating.
In morning, scrape fat off top and put back on stove.
Sprinkle on the cornmeal; stir.
Add in lime.
Allow to simmer and thicken slightly.
Serve with a cold beer.
Use the cheddar, onino, and sour cream for garnish.
Serve.
Ingredients:
2 lbs beef brisket or 2 lbs flank steaks, cubed
2 lbs lean pork roast, cubed
1/4 cup oil
3 large onions, finely chopped
5 cloves garlic, minced
4 tablespoons red chili powder or 4 tablespoons green chili powder
1 1/2 teaspoons oregano
1 1/2 teaspoons cumin or 1 1/2 teaspoons comino
2 teaspoons crushed red pepper flakes
4 cups beef broth or 4 cups beer
1 tablespoon salt
1 teaspoon sugar
2 tablespoons cornmeal
1/2 lemons or 1/2 limes, juice of
shredded cheddar cheese
chopped onions
sour cream
Steps/Methods:
Brown the meat and onions and garlic in the oil in a stockpot.
Add all but cornmeal, lime, cheese, chopped onions, and sour cream.
Simmer over low for 3-6 hours, stirring occasionally.
Take off heat and refrigerate without eating.
In morning, scrape fat off top and put back on stove.
Sprinkle on the cornmeal; stir.
Add in lime.
Allow to simmer and thicken slightly.
Serve with a cold beer.
Use the cheddar, onino, and sour cream for garnish.
Serve.
