2-3 Tablespoons lard; the healthier can substitute vegetable oil
2 lbs of round steak or some other stew meat, cubed to 1”
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
2 Tablespoons flour
1 teaspoon cumin
1 teaspoon chili powder
1/3 cup minced bell pepper
1/3 cup minced onion
1 medium sized tomato, minced
1 jalapeno, finely diced – seeds optional
3 cloves garlic, minced
1/2 of one chipotle pepper from a can in adobo sauce. Better to leave it out than use any more than that
1 jalapeno, minced – seeds optional
1 cup beef broth, as needed
In a large dutch oven or other heavy bottomed pot with a lid, heat the lard (or oil) over medium-high heat until just starting to smoke and then add the beef. Try to get it in as even a layer on the bottom as you can initially and then leave it alone long enough to brown the meat well on that side. While it is browning, add the salt and pepper. Continue to turn the meat until it is brown on all sides. Tongs work best for turning those stubborn ones that don’t want to act right. Once browned, add the flour and stir to cover all of the meat with flour and then quickly add the other spices and stir them in as well.
Add the rest of the ingredients (EXCEPT for the beef broth), and stir to combine. Cover with the lid and lower the heat to as low as it can go. Let simmer for 2-3 three hours, checking/stirring the first time in 10 minutes and then every 20-30 minutes or so after that to be sure it is not burning to the bottom. If it is sticking to the bottom, add ¼ cup of beef broth and stir it in, scraping the bottom of the build-up. Cook 10-15 minutes after you add the last of the beef broth, or until it is of a thick gravy-consistency.
Serve in fresh flour tortillas. I suggest the ones that come uncooked and you cook in a skillet before eating. Guerrero makes one available at Kroger and I hear HEB has some.