Tigua Indian Bowl of Red

• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 pounds beef round steak, cut into 1/2-inch cubes
• 5 tablespoons chile powder
• 1 tablespoon ground cumin
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons dried Mexican oregano
• 1 1/2 teaspoons cayenne pepper
• 1 15-ounce can tomato sauce
• 1 tablespoon masa harina dissolved in 1/2 cup water
• Cooked rice, for serving (optional)
• Bread, for serving (optional)
• Sour cream (optional)

1. In a large pot, heat oil over medium-low heat and saute onion and garlic until softened, about 5 minutes.
2. Add the beef, raise heat to medium-high and saute until browned.
3. Add chile powder, cumin, sugar, salt, pepper, oregano and cayenne pepper.
4. Stir in the tomato sauce and 1 1/2 cups water.
5. Bring to a boil, then reduce heat to low.
6. Simmer, partly covered, for 1 hour 10 minutes.
7. Remove from heat and stir in masa harina mixture.
8. Return to low heat and simmer, stirring occasionally, for 5 minutes.
9. If desired, serve with rice or bread, and sour cream.

vegetable oil, onion, garlic, beef round steak, chile powder, ground cumin, sugar, salt, freshly ground black pepper, oregano, cayenne pepper, tomato sauce, water, rice, bread, sour cream

Taken from cooking.nytimes.com/recipes/1016038 (may not work)