3 tablespoons lard or vegetable oil
3 pounds lean beef, cut in
½-i nch cubes
1 large onion, finely chopped
1 clove garlic, minced
3 fresh ripe tomatoes, peeled, seeded, and chopped
2 cans (4 ounces each) mild red chilies, drained and pureed
2 cups beef broth
2 teaspoons salt
1/a teaspoon pepper
½ teaspoon oregano
1. Heat lard in a large skillet. Brown meat quickly on all sides. Remove beef from fat and set aside.
2. Add onion and garlic to fat in skillet; cook until onion is soft. Remove from fat and add to beef.
3. Cook tomato in fat in skillet, adding more fat if necessary. Return meat and onion to skillet. Add chili puree, beef broth, and seasonings; stir. Cover; bring to boiling, reduce heat, and cook over low heat about 2 hours, or until meat is tender.
6 TO 8 SERVINGS