Brown meat and onions in oil. Season with salt and pepper. Using a molcajete (a Mexican grinding tool), grind cumin seeds and garlic with a little water. Add to meat.
In a blender, combine tomatoes, sugar, beer chili seasoning and chili powder. Add to stew along with mole paste, Tabasco sauce, salt and water and jalapeño peppers.
Cook for 2½ hours, stirring well from time to time.
At the end of the cooking time, make a runny paste of masa water, adding it to the stew to thicken it. Stir the stew rapidly while adding the paste to keep it from getting lumpy. Cook ½ hour more.
|
