Ingredients
- 2 lard bacon fat
- 1 round (ground)
- 1 egg (beaten)
- 1/2 bran
- 2 cups tomato concasse
- 1 cup milk buttermilk
- 1 cup cornmeal (yellow)
- 1 cup onion (minced)
- 1/4 cup garlic (minced)
- 1 tablespoon butter melted
- 1/2 teaspoon baking soda
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin (ground)
- 1/2 teaspoon salt
HEAT THE BACON FAT OR LARD IN A SKILLET, OVER A MEDIUM FLAME ADD THE GROUND BEE F, ONIONS, AND GARLIC HEAT AND STIR FOR 6-8 MINUTES, UNTIL ONIONS ARE SOFTENED AND ALL OF THE REDNESS DISAPPEARS FROM THE BEEF ADD THE TOMATOES, BRAN, CHILE POWDER, OREGANO, CUMIN, AND SALT-STIR TO MIX WELL BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 20 MINUTES COMBINE REMAINING INGREDIENTS-MIX WELL SPREAD OVER BEEF MIXTURE AS FOR DUMPLINGS OR AS A CRUST BAKE @ 400 DEGREES FOR 30 MINUTES, UNTIL CRUST IS LIGHTLY BROWNED SERVE HOT
