Preparation:
Heat half of the corn oil in a large heavy skillet, over a moderately-high flame brown beef in batches, adding more oil as necessary transfer well browned meat to a dutch oven, with a slotted spoon when all meat has browned, place skillet over a medium-low flame add onions and garlic heat and stir for 10 minutes, until softened add onions, garlic, beer, broth, water, chile powder, tomatoes, tomato paste, and oregano to stockpot-mix well toast cumin seed, until fragrant, in a small dry skillet, over a low flame grind and add to stockpot add salt, cayenne, and additional chile powder to taste bring to a boil, reduce heat, and simmer partially covered for 90 minutes, until beef is just tender add more broth as needed add masa harina and cook for 5 minutes to thicken serve hot |
