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brown beef well in a large cast iron dutch oven, a heavy stainless steel pot can be used with good results. add onion and garlic and cook until onions are translucent. add stock, chili powder, comino, salt, and pepper. bring to a simmer and cook for 2-3 hours or until beef is very tender. in a separate skillet mix flour and oil together to form a roux. cook over medium high heat until a dark beige color, about 5 minutes. be careful not to let it burn. carefully add roux to stewed beef. be very careful because it can splatter. bring back to a simmer and thicken, simmer for 5-10 minutes to allow flavors to meld. serve like a soft taco on flour tortillas with fresh cilantro, chopped onions, shredded cheese and sour cream for garnish.
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Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing