Recipe - Hot Tamales - Chili Gravy

3 ounce Dry red chiles (about 1
Dozen ancho or New M
Chiles)
4 cup Unsalted beef stock
1 pound Chili grind ground beef
1 md Onion chopped fine
2 Garlic cloves minced
2 tablespoon Bacon drippings
2 teaspoon Cumin seeds toasted and
Ground
One half teaspoon Mexican oregano
One half teaspoon Salt
1 tablespoon Masa harina

Preheat the oven to 300 degrees. Break the stems off the chile pods and
discard the seeds. Place the pods in a single layer on a cookie sheet and
roast them for 5 minutes at 300 degrees. Watch carefully as they scorch
easily. Break each chile into several pieces and put them in a blender
with the stock. Puree until it is a thick smooth liquid. In a medium
saucepan or skillet, brown the meat with the onion and garlic. Drain the
meat of excess fat and add the bacon drippings for flavor. When melted, add
the cumin oregano, salt and pureed chiles. Simmer the mixture for about 1
hour, stirring occasionally until the meat is tender and the liquid has
thickened slightly. In a small bowl, mix the masa harina with 2 tbsp. of
the liquid and stir back into the gravy. Cook 510 minutes longer. You can
skip the meat if desired, and you can speed up the process by using One half C
chili powder instead of the chiles. If you use chili powder, reduce the
oregano and cumin by half.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip