Reno Red

Ingredients

240 ml oil
1,400 gr beef round
1,400 gr beef chuck
12 chile
36 gr cumin
6 garlic
2 onions
1 water
6 chiles
3/4 chile caribe
5 gr oregano
14 gr paprika
30 ml cider vinegar
700 ml beef broth
4 green chiles
120 gr stewed tomatoes
5 ml pepper sauce
16 gr corn flour

Instructions

medium-high heat. Add the meat and the black pepper to taste, to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the ground chile, cumin, garlic, and onions. Add a small amount of water to barely cover. Bring to a boil, then lower the heat and simmer, uncovered, for 30 to 45 minutes, adding water as necessary.~ 3. Stir the crushed red chiles into the meat mixture. Brew the oregano like tea in half cup warm beer (room temperate). Strain the oregano-beer "tea" and stir the liquid into the pot. Discard the oregano. Stir in the paprika, vinegar, 2 cups of beef broth, diced chiles, tomatoes, and hot pepper sauce. Simmer, uncovered, for 30 to 45 minutes longer. Stir often.~ 4. Dissolve the masa flour in the remaining 1 cup of broth. Stir it into the pot and simmer, uncovered, half longer.~