No recipe, more Mex than Tex.
Any ground or chopped meat, fried in onions and garlic. Of course salt and pepper in small doses at most every step or addition. Ground chile de Arbol, New Mexico, gauillo, cayenne, or what ever reds you have. Dilute with beef broth and tomato sauce. Spiced El Pato is great. Cook until favors come together, two to three hours. If it needs thickening, add corn flour masa.
Closer to chile colorado than Tex, but colorodo would be from whole dried chiles.
Last edited by calikooknic; 05/23/16.
