This recipe adaptation comes from the research library of the Institute of Texan Cultures.
This recipe makes 6 to 8 servings
2 pounds beef shoulder, cut into ½-inch cubes
1 pound pork shoulder, cut into ½-inch cubes
¼ cup suet
¼ cup pork fat
3 medium-sized onions, chopped
6 garlic cloves, minced
1 quart water
4 ancho chiles
1 serrano chile
6 dried red chiles
1 tablespoon comino seeds, freshly ground
2 tablespoons Mexican oregano
Salt to taste
- Place lightly floured beef and pork cubes in with suet and pork fat in heavy chili pot and cook quickly, stirring often. Add onions and garlic and cook until they are tender and limp. Add water to mixture and simmer slowly while preparing chiles.
- Remove stems and seeds from chiles and chop very finely. Grind chiles in molcajete (mortar and pestle) and add oregano with salt to mixture. Simmer another 2 hours.
- Remove suet casing and skim off some fat. Never cook frijoles with chiles and meat. Serve as separate dish.