Tigua Indian Definitive Bowl Of Red

• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 tablespoons vegetable oil
• 2 lbs beef round steak, cut into 1/2 inch cubes
• 1 1/2 teaspoons salt
• 1 tablespoon sugar
• 1 1/2 teaspoons fresh ground black pepper
• 1 1/2 teaspoons dried Mexican oregano
• 1 tablespoon ground cumin
• 5 tablespoons chili powder
• 1 1/2 teaspoons cayenne
• 1 (15 ounce) can tomato sauce
• 1 tablespoon masa harina, dissolved in
• 1/2 cup water
• cooked beans (optional)
• cooked rice (optional)
• bread (optional)
• sour cream (optional)

1. In a big pot, saute onion and garlic in oil until soft.
2. Add in beef; cook until browned.
3. Add in salt, sugar, pepper, oregano, cumin, chili powder, cayenne, tomato sauce, and 1 1/2 cups water; stir to mix.
4. Bring to a boil; decrease heat to a low simmering boil and cook, partially covered, for 1 hour 10 minutes.
5. Remove from heat; add in masa harina mixture; return to low heat and cook, stirring occasionally, 5 minutes.
6. Serve with beans, rice, or bread on the side: all useful for muffling the heat.
7. Also helpful is a tablespoon of sour cream.

onion, garlic, vegetable oil, beef round steak, salt, sugar, fresh ground black pepper, oregano, ground cumin, chili powder, cayenne, tomato sauce, masa harina, water, beans, rice, bread, sour cream

Taken from www.food.com/recipe/tigua-indian-definitive-bowl-of-red-274505 (may not work)