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“In ‘The Everything Tex-Mex Cookbook’”
READY IN:
3hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut beef into 1-inch pieces and toss with flour and red chile powder.
  2. Melt lard or bacon grease in large stockpot over medium heat.
  3. Saute coated beef in batches until brown, about 4-5 minutes per batch.
  4. Remove each batch when cooked.
  5. Cook onions and garlic in drippings until crisp-tender, 4-5 minutes.
  6. Meanwhile, soak ancho chiles in ½ cup hot water for about 30 minutes.
  7. Drain and puree chiles and ¼ cup water in blender or food processor.
  8. Add to onions in pot along with beef and remaining ingredients.
  9. Bring to a boil, then cover pot, decrease heat to low, and simmer for 2 ½ hours, stirring occasionally.

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