2 ~3# beef roasts. Whatever is cheap, boneless is easier.
4 T Kosher Salt
5 cloves fresh garlic or 6 T of granulated garlic powder
1/8 cup of chili powder
5-6 T of Cumin. If grinding whole seeds fresh, use less
½ cup tomato Ketchup
1 T Liquid Smoke Mesquite flavor (optional)
1 T Beef Bullion, or 3 cubes
3-4 cups Water
1/8 cup pickled jalapeno slices, drained
¼ cup corn starch

Directions: Trim roasts of fat and cube meat into ¾” cubes. Put beef into hot pot (at least 6 quarts). If pot is not non-stick thinly coat bottom with oil. Add salt and garlic. Braise beef cubes until browned. Add rest of dry ingredients & liquid smoke. Mix well, add water to cover then add ketchup. Cover and cook on medium heat for one hour, stirring occasionally. Turn down heat, add jalapeno and simmer for 3-5 hours, stirring occasionally, until meat becomes tender and begins to fall apart on spoon. Combine corn starch with equal part cold water in small bowl. Mix until corn starch is dissolved. Pour into guiso while stirring to thicken. You can use more or less corn starch for desired thickness. Serve on flour tortillas with cheese and sour cream. Enjoy!