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Reno Red by Vernalisa

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  • Reno Red by Vernalisa

    Posted March 25, 2006 02:53 AM

    Reno Red

    1 cup Oil -- cooking
    3 pounds Beef round -- coarse grind
    3 pounds Beef chuck -- coarse grind
    Peppercorns -- whole black
    12 tablespoons Red chile,mild -- ground
    6 tablespoons Cumin
    6 Garlic cloves
    2 Onions
    6 Red chiles
    3/4 cup Chile caribe
    1 tablespoon Oregano,dried -- pref. Mexican
    2 tablespoons Paprika
    2 tablespoons Cider vinegar
    3 cups Beef broth
    4 ounces Diced green chiles
    4 ounces Stewed tomatoes
    1 teaspoon Hot pepper sauce -- liquid
    2 tablespoons Corn flour(masa harina)

    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

    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 into the pot and simmer, uncovered, 1/2 longer.