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Reno Red

Reno Red
Main Ingredient: Beer Corn Tomatoes

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Reno Red ingredients

  • 1 c Oil,cooking
  • 3 lb Beef round,coarse grind
  • 3 lb Beef chuck,coarse grind
  • Peppercorns,whole black
  • 12 T Red chile, mild, ground
  • 6 T Cumin
  • 6 garlic cloves
  • 2 Onions
  • water
  • 6 Red chiles
  • 2483527⁄624973141 c chile caribe
  • 1 T Oregano, dried, pref. Mexican
  • 2 T Paprika
  • 2 T Cider vinegar
  • 3 c Beef broth
  • 4 oz diced green chilis
  • 4 oz Stewed tomatoes
  • 1 t Hot pepper sauce, liquid
  • 2 T Corn flour(masa harina)

Cooking Reno Red

1. 1. Melt the suet or heat the cooking oil in a large heavy pot over medium-high heat.
2. 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.
3. ~ 2. Stiri in the ground chile, cumin, garlic, and onions.
4. Add a small amount of water to barely cover.
5. Bring to a boil, then lower the heat and simmer, uncovered, for 30 to 45 minutes, adding water as necessary.
6. ~ 3. Stir the crushed red chiles into the meat mixture.
7. Brew the oregano like tea in 1/2 cup warm beer (room temperate).
8. Straini the oregano-beer "tea" and stir the liquid into the pot. Discard the oregano.
9. Stir in the paprika, vinegar, 2 cups of beef broth, diced chiles, tomatoes, and hot pepper sauce.
10. Simmeri, uncovered, for 30 to 45 minutes longer.
11. Stir often.
12. ~ 4. Dissolve the masa flour in the remaining 1 cup of broth.
13. Stir it into the pot and simmer, uncovered, 1/2 longer.


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