Ingredients
- vegetable oil, 30 ml2 tbsp
- onion, chopped; 475 ml2 cup
- salt
- cayenne pepper
- beef bottom round, 900 g; cut into 1/2-inch (13 mm) cubes2 lb
- chili powder, 5 ml1 tsp
- ground cumin, 10 ml2 tsp
- crushed red chile peppers, crushed
- dried oregano, 10 ml2 tsp
- garlic, chopped; 30 ml2 tbsp
- crushed tomatoes, 710 ml3 cup
- tomato paste, 120 ml1/2 cup
- beef stock, 475 ml2 cup
- masa, 22 ml1 1/2 tbsp
- flour, 22 ml1 1/2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
In a large saucepan, heat the vegetable oil.
When the oil is hot, add the onions and sauté for 3 to 5 minutes, or until the vegetables start to wilt.
Season with salt and cayenne.
Stir in the beef, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes.
Stir in the garlic, tomatoes, tomato paste, and beef stock.
Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.
Mix the masa and flour together with a little liquid from the stock pot.
Slowly stir in the masa slurry and continue to cook for 30 minutes, stirring occasionally.
Adjust salt, cayenne and other spices as needed.
Keep warm until ready to use or serve.
