Guiso El Rancho Bar Nada

• 1 (12 ounce) bottle beer (Tecate)
• 12 teaspoon lime zest
• 1 teaspoon lime juice
• 1 tablespoon garlic powder
• 13 cup lard (or rendered bacon fat)
• 1 lb stew meat, cut into 1-inch pieces
• 6 garlic cloves, crushed
• 1 sweet onion, peeled and grated
• 1 12 comino seeds, finely ground
• 2 teaspoons black pepper, fresh ground
• 14 teaspoon chipotle pepper, freshly ground fine
• 1 (14 ounce) can tomato sauce
• 1 (10 ounce) canhatch tomatoes and green chilies (HOT)
• 14 cup beef stock (or veal)
• 12 teaspoon maggi seasoning, season
• water, to cover
• 2 cups oaxaca cheese
• 1 dozen flour tortilla

1. In a non reactive bowl, place trimmed stew meat, garlic powder, beer, lime juice and lime zest, mix well.
2. Stir to cover.
3. Let sit overnight or a few hours.
4. Pour off beer and set aside.
5. Heat a medium size, heavy bottom pot, place enough bacon drippings or melted lard to cover bottom, approx 1/3 cup.
6. Heat to medium high heat.
7. Place stew meat, garlic and onion in pot and saute untill meat is lightly browned.
8. Add 1/2 the drained beer and water to cover and two or three tbs.
9. beef stock, Maggi Season, comino, pepper, chipotle, Hatch Green Chile and Tomato and tomato sauce.
10. Cover.
11. Simmer on low heat until meat is tender.
12. About 4 hours.
13. Toward end of cooking time add flour to thicken and continue simmering, stirring from time to time.
14. Serve up in tin ranch shack bowls, top with cheese and cover with flour tortilla until ready to eat.

lime zest, lime juice, garlic, lard, stew meat, garlic, sweet onion, comino seeds, black pepper, pepper, tomato sauce, canhatch tomatoes, beef stock, maggi seasoning, water, oaxaca cheese, flour tortilla

Taken from www.food.com/recipe/guiso-el-rancho-bar-nada-467655 (may not work)