| 1/3 C cumin seed | 2 tbsp coriander seed |
| 2 ancho chilies | 2 mulato chilies |
| 4 pasila chilies | 6 lb. beef chuck in 1/12 in. strips |
| slab sliced bacon, cut crossways into matchsticks. | ham. diced |
| 3 lb. onion, diced | 2 stalks celery, diced |
| 1 tsp chili powder | 1/2 tsp cayenne |
| 1 pequin chili | 3 Jalapeno, seeded, minced |
| 3 serrano pepper, seeded, minced | 1/2 can chipolte chilies,chopped |
| 2 cans whole tomatoes, drained | 1/2 C tequila |
| 2 C beef stock | 1/2 tsp rosemary |
| 1 tsp crunbled sage | 1 tsp dried oregano leaves |
| 5 bay leaves | |
| Toast cumin and coriander over moderate heat until fragrant. Remove from heat and grind to powder (peppermill or blender).Heat oven to 500 Deg. F. Place ancho, mulato, and pasilla chilies in oven on baking sheet. Toast until puffed up. Remove stems and seeds and grind to powder. Combine beef, ham, bacon and 2 tbsp. corn oil in large pot. Cook over moderate heat for abour 20 minutes. Add celery, powdered chilies and chili powder. Cook until celery is softened. Add remaining ingredients. Simmer over low heat until meats are done - about 4 hours. Stir occasionally. Remove bay leaves prior to serving. |