Ingredients:

3 lbs. lean chuck, chopped fine
4 Tbsp. lard
1 large. yellow onion
2 cloves garlic, minced
1 1/2 tsp. ground cumin
6 Jalapeno chilies, stems and seeds removed
1/4 cup crushed red pepper flakes
3 dried Ancho peppers, stems, seeds removed;cut into 1 inch
pieces
1 (10 1/2 oz.)can condensed beef broth
1 can water(use broth can)
1/2 tsp. dried Mexican oregano, crushed
1/2 tsp. salt
1 tsp. white pepper

Methods:

Place the peppers, garlic, and onions in a food processor until chopped fine. Add the meat, salt and white pepper to the processor and course chop meat. Heat up the lard in a large sauce pan or skillet and cook until the meat is brown. In a soup pot add beef broth, water, cumin, and Mexican oregano. Bring to boiling; reduce heat. Add the meat mixture slowly. Simmer uncovered, for 1 1/2 hours or until the meat is tender, stirring occasionally to keep from sticking