Ingredients
1/3 cup lard
4 pounds beef chuck, cut into 1/2" cubes
1 large onion, chopped
3 cloves garlic, finely chopped
1 cup drained nopalitos
12 canned or fresh serrano peppers, seeded and chopped
2 10-ounce cans tomatillos or 3 cups of fresh tomatillos, cut up
6 oz tomato paste
1.5 cups of beef stock (increase to 3 cups if using fresh tomatillos)
1/3 cup cilantro, chopped or 1.5 teaspoons ground coriander
5 teaspoons crushed cumin seeds or ground cumin
1.5 teaspoons salt
1/2 teaspoon ground black pepper
Preparation
Heat lard, add meat about 1 pound at a time, removing after each pound is browned. After all meat is browned, cook onions and garlic until soft. Return meat to pot. Rinse cactus pieces in cold water, drain, and add to meat. Add peppers, tomatillos, tomato paste, cilantro, cumin, salt, and pepper. Cover and simmer for 2.5 hours.
