Guiso El Rancho Bar Nada

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 1 (12 ounce) bottle beer (tecate)
• 1/2 teaspoon lime zest
• 1 teaspoon lime juice
• 1 tablespoon garlic powder
• 1/3 cup lard (or rendered bacon fat)
• 1 lb stew meat, cut into 1-inch pieces
• 6 garlic cloves, crushed
• 1 sweet onion, peeled and grated
• 1 1/2 comino seeds, finely ground
• 2 teaspoons black pepper, fresh ground
• 1/4 teaspoon chipotle pepper, freshly ground fine
• 1 (14 ounce) can tomato sauce
• 1 (10 ounce) can hatch tomatoes and green chilies (hot)
• 1/4 cup beef stock (or veal)
• 1/2 teaspoon maggi seasoning, season
• water, to cover
• 2 cups oaxaca cheese
• 1 dozen flour tortilla

Recipe

• 1 in a non reactive bowl, place trimmed stew meat, garlic powder, beer, lime juice and lime zest, mix well. stir to cover. let sit overnight or a few hours. pour off beer and set aside.
• 2 heat a medium size, heavy bottom pot, place enough bacon drippings or melted lard to cover bottom, approx 1/3 cup. heat to medium high heat.
• 3 place stew meat, garlic and onion in pot and saute untill meat is lightly browned.
• 4 add 1/2 the drained beer and water to cover and two or three tbs. beef stock, maggi season, comino, pepper, chipotle, hatch green chile and tomato and tomato sauce.
• 5 cover. simmer on low heat until meat is tender. about 4 hours.
• 6 toward end of cooking time add flour to thicken and continue simmering, stirring from time to time.
• 7 serve up in tin ranch shack bowls, top with cheese and cover with flour tortilla until ready to eat.