Tigua Indian ‘Bowl of Red’
- Total Time
- 1 hour 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons vegetable oil
- 1cup chopped onion
- 2garlic cloves, minced
- 2pounds beef round steak, cut into ½-inch cubes
- 5tablespoons chile powder
- 1tablespoon ground cumin
- 1tablespoon sugar
- 1½teaspoons salt
- 1½teaspoons freshly ground black pepper
- 1½teaspoons dried Mexican oregano
- 1½teaspoons cayenne pepper
- 115-ounce can tomato sauce
- 1tablespoon masa harina dissolved in ½ cup water
- Cooked rice, for serving (optional)
- Bread, for serving (optional)
- Sour cream (optional)
Nutritional analysis per serving (4 servings)
650 calories; 29 grams fat; 8 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 42 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 56 grams protein; 1081 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, heat oil over medium-low heat and sauté onion and garlic until softened, about 5 minutes. Add the beef, raise heat to medium-high and sauté until browned.
- Step 2
Add chile powder, cumin, sugar, salt, pepper, oregano and cayenne pepper. Stir in the tomato sauce and 1½ cups water. Bring to a boil, then reduce heat to low. Simmer, partly covered, for 1 hour 10 minutes.
- Step 3
Remove from heat and stir in masa harina mixture. Return to low heat and simmer, stirring occasionally, for 5 minutes. If desired, serve with rice or bread, and sour cream.
Private Notes
Comments
Beth, I wonder if maybe the meat you got was not that great or something went wrong. I love this recipe and cook it over and over. It is really simple to make and very good. One needs to adjust the cayenne to suit one's own tastes and I appreciate that some people like chili cooked in a different manner, perhaps with ground meat or beans, but after allowing for these things I cannot imagine how one could find this recipe to be terribly objectionable.
I cut the recipe in half. I reduced the cayenne because we like medium heat, and added the garlic after the beef was browned. I also toasted the spices.
We ate it over rice, but a crusty artisan loaf of bread would be better. We also had a salad. I will make it again.
So good! Made it as is and I give it five stars. You could probably make this with stew lamb meat or goat if you wanted to branch out into other proteins. But here’s something horrible to consider if you have lost the will to consume food normally: Bowl of Purple. Make this, then serve it over those blue Takis in a technicolor bastardization of frito chili pie.
this was pretty mid night-of, almost a bit sour, flavors didn’t really sing. the next day it was incredible. cook ahead and allow to sit. also added a few finely chopped small green chilis for some heat. cayenne does not pop at all if you’re a spice fan.
We love the level of spice in this dish! The meat was a little tough - perhaps I did not cook it long enough. Will definitely make this again.
Omitted tomato sauce and replaced water with beer and homemade beef stock. Better.