Stew meat, stock, fresh tomatoes, garlic, onion, peppers and spices.
Brown about 1 pound of local grass-fed beef in a spoonful of annatto oil.
Add in about 4 chopped tomatoes, one or two chopped chipotles en adobo and a cup of good beef stock and simmer, stirring occasionally until meat is tender, about 90 minutes.
Add fresh jalapeno, cumin, Mexican oregano, parsley and cilantro and simmer 5 minutes.
A dollop of crema Mexicana or a spoonful of agave nectar will cool it down if its too spicy for you.
Serve with tortilla chips, rice, beans or whatever suits your fancy tonight.