4 dried green chilies (or 4 fresh New Mexico chile peppers)
1 (28 ounce) can tomatillos
drained
2 lbs lean round steak
cut into 1/4 inch cubes
13 cup all-purpose flour
12 cup lard
14 cup scallion
cut into 1/2 inch lengths
4 garlic cloves
minced
2 tablespoons vegetable oil
12 tablespoon dried Mexican oregano
12 tablespoon ground cumin
12 tablespoon sugar
1 12 tablespoons salt
1 (14 1/2 ounce) can beef broth
1 cup fresh parsley
chopped
1 cup fresh cilantro
chopped
1 tablespoon masa harina (dissolved in 1/4 cup water)
Instructions
If using dried chiles, place them in a large heatproof bowl and cover with boiling water; let stand 30 minutes, until soft; then seed and stem them.
If using fresh chiles, roast, peel, and seed them.
In a food processor or blender, puree the chiles with 1 cup water until they are smooth; set aside.
Puree the tomatillos and set aside (do not puree the chiles and tomatillos together, because the chiles require more time in the processor than do the tomatillos).
Dredge the beef in the flour; in a large skillet melt the lard.
In manageable batches, fry the beef cubes until they are browned, removing them from the skillet to drain on paper towels.
In a large pot, cook the scallions and garlic in hot oil until soft.
Add in the beef, oregano, cumin, sugar, and salt; add in the broth and pureed chiles and tomatillos.
Stir in the parsley and cilantro; bring to a boil.
Decrease heat to a low simmering boil and cook, partially covered, for 1 hour 10 minutes.
Add in the masa harina mixture to the pot; stir and cook 10 minutes.