James Garner (Big Lake, Texas)
Serves 6–8
2–3 strips bacon
3 pounds beef shoulder, chuck, or round steak, trimmed of fat and ground or cut into ½-inch cubes
1–3 tablespoons dried chile pepper flakes (adjust to desired heat)
3 cups water
1 tablespoon dried oregano
1 tablespoon cumin seeds, crushed (see Chef’s Tips on nuts and seeds, this page)
2 teaspoons salt
1–2 teaspoons cayenne pepper
2 cloves garlic, crushed (see Chef’s Tips on garlic, this page)
2 tablespoons corn flour (use masa harina if possible)
Fresh coriander leaves (cilantro) and sour cream, to garnish
In a heavy frying pan or skillet over medium heat, add the bacon, and fry for a few minutes. Discard the bacon and leave the fat. Add the beef, and fry in the bacon fat, stirring constantly until brown.
Add the dried chile pepper flakes, and cook for 1 to 2 minutes. Then add water, and bring to a boil over high heat. Reduce the heat to a slow simmer, cover, and cook for 30 minutes.
Add the oregano, cumin seeds, salt, cayenne pepper, and garlic. Cover, again, and simmer for 45 minutes more. Uncover, and stir in the corn flour or masa harina. Stir well until the corn flour is well-combined with the rest of the ingredients. Cover, reduce the heat to very low, and cook for 30 minutes more, stirring occasionally. If the mixture is too thick, add small amounts of hot water, and stir. Serve with fresh coriander leaves and sour cream.
For those with real Texas stomachs, add diced jalapeños and/or habañeros to taste.