Texas Bowl of Red
Ingredients
- 2 tablespoons extra-virgin olive oil
- 6 pounds boneless beef chuck or shoulder, cut into 3/4-inch cubes
- 6 cloves garlic, minced
- 6 tablespoons chili powder (preferably Gebhardt brand)
- 4 teaspoons ground cumin
- 1/2 cup all-purpose flour
- 2 tablespoons dried oregano
- 4 14-ounce cans low-sodium beef broth
- Kosher salt and freshly ground pepper
- 1/2 cup masa harina (instant corn flour)
- Chopped white onion and sliced pickled jalapenos, for topping
Organization Tags
Tags easily organize your Recipe Library
Comments