Meat In Red Chile Sauce

Bereiding

Transfer chilies and liquid to blender. add garlic, onion and oregano. pulverize cumin seeds in mortar and add to chile mixture. blend untill smooth. Heat lard or oil in large skillet on medium high. fry meat until nicely browned, about 10 mins. add the chile puree, continue to fry for 4 or 5 mins, stirring and scraping the bottom frequently, until the puree is very thick and noticeably darker. scrape the mixture into a medium size saucepan, stir in salt and 2 cups of water(or 1 1/2 cup beef broth and 1/2 cup beer) simmer partially covered until meat is tender. just before serving stir in 2 tablespoons masa harina and let simmer until thickened. (if the stew is too dry, add a little water or broth) masa harina is a corn flour which gives this chile a distinct taste. i guess if not available you could use regular flour.