Recipe

Chile Con Carne Rojo, Sonoran Style Recipe

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Ingredients

1-2 tsp dried oregano (to taste) .
6 lbs beef roast or stewing beef (I find it's usually cheaper to buy a roast & cut it up myself) .
1 medium onion, sliced .
1 c shortening .
1/4-1/2 tsp ground cumin .
ground pepper .
1 c flour .
4-6 bay leaves .
1/4 tsp garlic powder (or fresh minced garlic, to taste) .
16 oz red chili paste (sold in Arizona by Santa Cruz Chile, or you can make your own like this one Hatch Red Chili Sauce)

Directions

Step #1 Put the cut-up beef in a dutch oven or similar large kettle, onion, cover with water & boil with salt, pepper, garlic, & 3-4 bay leaves.
Step #2 Boil until meat is tender.
Step #3 Remove bay leaves & throw them away.
Step #4 Remove the meat.
Step #5 Pour the liquid into another container.
Step #6 (I use a good-sized plastic pitcher.
Step #7 ).
Step #8 Stir the chili paste into the liquid.
Step #9 ( Or use 8 oz of the paste & 8 oz of made-from-scratch chile sauce.
Step #10 Or if you have an asbestos tongue, skip the commercial stuff entirely!).
Step #11 Melt shortening in the bottom of the kettle.
Step #12 Add flour & cook this until brown, stirring almost constantly.
Step #13 Add 10 c or so of the beef stock/chile mixture slowly, while stirring.
Step #14 (It's like making gravy.
Step #15 ).
Step #16 Reduce heat & add oregano, cumin, more garlic, & salt to taste.
Step #17 Stir in the meat.
Step #18 DO NOT add tomatoes, stewed tomatoes, tomato paste, tomato sauce, or any other tomato product! Serve with flour tortillas & refried beans.
Step #19 Or make your own burros & serve it that way.
Step #20 Left overs (if any) freeze well.
Enjoy the Chile Con Carne Rojo, Sonoran Style recipe

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