| 7 1/2 | lb | Meat; tough meat such as chuck; defatted and deboned |
| 9 | | Cloves (or more) garlic; chopped or mashed fine |
| | Olive oil or a mixture of olive oil and sesame oil; 5:1 |
| 25 | | Japone peppers; large red and dried |
| | Water |
| 14 | | Pequine peppers; squashed with a hammer |
| 2 1/2 | c | Water or beer |
| 1 1/2 | c | Water you boiled the peppers in |
| | SPICES |
| 8 | tb | Ground cominos (cumin) |
| 6 | tb | Ground oregano |
| 4 | tb | Ground coriander |
| 1 1/2 | ts | Cayenne pepper |
| 1 | tb | Salt |
| 1 | tb | Tabasco |
| 8 | tb | Or more paprika |
| 4 | oz | Tomato paste |
| 1 | ts | Exotic spice (see instructions) |
| 1/2 | tb | Masa harina; or less, to thicken |
