Carnes

Sort through stew meat trimming excess fat, gristle. Cut into 1" pcs. if necessary. In med. size, heavy bottom pot, place enough bacon drippings or melted lard to cover bottom. Place stew meat, garlic and onion in pot and saute untill meat is lightly browned. Add water to cover and two or three tbs. beef bouillon, cumin, pepper and tomato sauce. Cover. Simmer on low heat until meat is tender. Toward end of cooking time (abt. 1 hr.) add flour to thicken and continue simmering , stirring from time to time, der additional 10 min. Remove from heat and serve with spanish rice (Sopa de Arroz) and refried beans. Salsa cruda, Pico de Gallo are good garnishes. Coarsely chopped lettuce and tomatoes and shredded cheddar cheese. Serve with warm flour tortillas, or make soft tacos.

Soak the ancho chiles in hot water to soften, then puree in a blender along with the chipotle chiles adding soaking liquid as needed. Strain and re turn to the blender. Add the oregano and garlic and puree. Pour the marinade over the steak and marinde overnight. Grill it as desired but be careful, if you over-cook it, it will get like shoe-leather. Let rest for 10-15 minutes then slice thinly downward at a 45-degree angle across the grain. Serve with taco shells or tortilla wrapers and any desired toppings.