I have been a chef for over 15 years. Meat cutter. Trainer. Personal Chef. I love to cook!
- 1/2 cup (125 ml) Beef Suet or Canola oil
- 3 pounds (1.4 kg) Sirloin steak, Cubed
- 6-8 Dried Colorado peppers, Ground
- 4-5 Dried Chipotle chili peppers ( substitute for Colorado peppers), Ground
- 1-2 Jalapenos, Divided
- 4-6 Garlic cloves, Minced
- 1/2 cup (50 g) Paprika
- 2 tablespoons (15 g) Cumin, Ground
- 2 tablespoons (15 g) Masa harina ( optional )
- Heat the suet in a skillet pan, until, the fat separates from connective tissue or hest vegetable oil for healthier cooking. Remove suet and brown your sirloin on all sides.
- Pour sirloin and oil from the skillet into a large pot, roasting pot or crock pot. Add ground chile peppers, 1 whole jalapeno and enough water to be about 2 inches (5 cm) above your meat.
- Bring the water to a boil, reduce the heat and simmer for about 2 to 3 hours. Stir occasionally and skim grease.
- Add garlic, paprika, cumin and 1 tablespoon (15 ml) salt, cover and simmer for an additional 1 hour. Stir occasionally and skim grease once again.
- Check seasonings and if not spicy enough, add a whole jalapeno. Add Masa harina if chili is too thin and simmer for additional 30 minutes to 1 hour.
Masa harina is a flour made from Sun-dried or oven-dried corn kernals and is used to make corn tortillas. Be willing to go all the way on this recipe to truly get the original taste and flavor.
|Prep time||Cook time||Ready in||Yields|
5 hours 30 min
Serves seven people
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© 2018 Ryan Christopher Beitler