beef chuck, boned and cut into 1 1/2-inch cubes and trimmed of fat
dried ancho peppers
cold water, divided
cumin seed, crushed
garlic cloves, peeled and crushed
( Mexican hominy flour)
- Grind the meat through the coarse blade of a meat grinder.
- In a large skillet over medium-high heat, brown the meat in small batches in the bacon drippings.
- Using a slotted spoon, transfer the cooked meat to a second large heavy skillet. Set aside.
- Wash the ancho peppers in cold water. Discard the stems and seeds, and tear the peppers into 2 inch pieces.
- Place the pieces of pepper in a small sauce pan with 2 cups of cold water. Bring to a boil. Reduce the heat. Cover and simmer for 20 minutes.
- Drain the peppers, reserving the cooking water. Peel the skin from the peppers and place the peppers in the bowl of a food processor. Add the reserved water. Puree with short pulses.
- Mix the pureed pepper into the beef. Add 3 cups water. Bring mixture to a boil over high heat. Reduce heat to a slow simmer and cover. Simmer for 30 minutes.
- Stir in oregano, cumin, salt, cayenne, and garlic. Simmer, covered, for 45 minutes.
- Mix in the masa harina. Cover. Reduce heat to low and cook for 30 minutes, stirring occasionally to prevent the mixture from sticking.
- If the mixtures is too thick, thin it with a small amount of boiling water.
- Taste and adjust seasonings.
- Serve with hunks of smokin' hot cornbread and a tall iced tea.