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8 servings
suggest servings
| 3 | pounds | beef chuck steak | rough, lean |
| 1 | pound | pork shoulder | lean |
| 3 | each | onions | chopped |
| 1 | each | green bell pepper | chopped |
| 1 | each | sweet red bell pepper | chopped |
| 8 | each | jalapeno peppers | fresh, seeded, chopped |
| 2 | tablespoons | cumin | |
| 1 | teaspoon | allspice | |
| 1 | tablespoon | blackstrap molasses | |
| 12 | ounces | beer | |
| 2 | ounces | sour mash whiskey | |
| 1 | ounce | red hot pepper sauce (eg. Tabasco) | |
| 5 | each | garlic cloves | crushed |
| 3 | tablespoons | masa harina | |
| 1 | tablespoon | soy sauce | |
| 3 | each | bay leaves | |
| 2 | cups | tomatoes, stewed, canned | |
| 1 | cup | tomato sauce | |
| 1 | cup | tomato paste |
Saute' onions, garlic, and chopped peppers in 4 tablespoons of peanut oil or bacon grease.
Add the meat and cook until browned.
Add other ingredients except the cumin.
Stir constantly until it reaches a boil. Boil for 3-5 minutes then lower heat and cook, stirring often.
After cooking for 10 minutes add 1 tablespoon of cumin and stir it in.
Cook for 1 hour on simmer then add the remnaining cumin.
Cook for 15 minutes more and serve.
| % Daily Value* | |
| Total Fat 42.0g | 64% |
| Saturated Fat 16.0g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 470mg | 20% |
| Total Carbohydrate 22.0g | 7% |
| Dietary Fiber 4.0g | 16% |
| Sugars 11.0g | |
| Protein 48.0g | 95% |
| Vitamin A | 26% | Vitamin C | 88% | |
| Calcium | 10% | Iron | 43% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Excellent! When I was making the recipe though, I found that there didn't seem to be enough oats, so I doubled the measurement. It turned out great. JB
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