Ingredients
- 1 tablespoon cumin seeds
- 1 1/2 teaspoon coriander seeds
- 3 tablespoon vegetable oil
- 4 pound boneless beef chuck, cut into 1- to 2-inch cubes
- 1 pound large yellow onion, chopped
- 6 pound garlic cloves, minced
- 5 pound jalapenos, seeded and chopped
- 3 tablespoon masa harina or cornmeal
- 2 tablespoon pasilla or chimayo chile powder
- 1 tablespoon dried oregano
- 1 can diced tomatoes
- 3 can dried new mexico red chiles
- 12 ounce Negro Modelo beer
- 1 ounce unsweetened chocolate
- 4 cup water
- 1 tablespoon cumin seeds
- 1 1/2 teaspoon coriander seeds
- 3 tablespoon vegetable oil
- 4 pound boneless beef chuck, cut into 1- to 2-inch cubes
- 1 pound large yellow onion, chopped
- 6 pound garlic cloves, minced
- 5 pound jalapenos, seeded and chopped
- 3 tablespoon masa harina or cornmeal
- 2 tablespoon pasilla or chimayo chile powder
- 1 tablespoon dried oregano
- 1 can diced tomatoes
- 3 can dried new mexico red chiles
- 12 ounce Negro Modelo beer
- 1 ounce unsweetened chocolate
- 4 cup water
- Tortillas, Fritos or cheese grits
- Chopped onion
- Chopped fresh cilantro
Preparation
Baking Directions:
Toast the cumin and coriander seeds in a small heavy skillet over low heat until fragrant.
Grind them to a powder in a mortar and pestle or a coffee or spice grinder.
Heat the oil in a large heavy pot over medium-high heat until shimmering.
Working in batches to avoid crowding, brown the meat pieces on two or three sides, until very crusty; adjust the heat as necessary to prevent scorching.
As it is cooked, remove the meat to paper towels to drain, and add more oil as needed for browning (do not clean out the pot).
To the empty but crusty pot, add the onion, garlic, jalapenos, masa, chili powder, cumin and coriander, and oregano and cook, stirring, until the onion has softened, 5 to 10 minutes.
Add the meat, tomatoes, dried chilies, beer, chocolate, and water.
Bring to a simmer and simmer until the meat is fork-tender, about 1 1/2 hours.
Remove the dried chilies.
Serve with tortillas, or on top of bowls of Fritos or grits.
Sprinkle with chopped onion and cilantro.
