Corn starch - is it available here and what do you call it

[DonaldW]

Looking to make one of my special recipes and I can't seem to find common Corn Starch here (the silky white powder).

(I am near Plaza Mexiamora)

P.S. Also need Cayeene pepper

[Mykul]

Cornstarch is called Maizena and is widely available in most tiendas.

[DonaldW]

Thanks! Found it!
Mmmmm mmmm good! Only took 4 hours to prepare ....

NORTH TEXAS RED

2 1/2 lbs Cubed beef
6 Tbsp Chili powder
4 tsp Cumin
1 1/2 tsp Salt
1/4 tsp Oregano
1/8 tsp Ground bay leaf
1/2 tsp Cayenne pepper
2 tsp Granulated garlic
4 1/2 Tbsp Minced onions
1 can Tomato sauce ( 8 oz.)
4 Fresh jalapeno peppers
1 Tbsp Shortening
2 Beef bouillon cubes
1 /2 tsp MSG

Allow three hours for preparation. Heat
shortening. Add beef and cook until meat is
gray. Add water to cover meat about 2 inches.
Bring to a boil. Add onions, 1 tsp garlic, l tsp
salt, and 1/4 tsp cayenne. Float jalapeno
peppers. Cook for 1 hour at moderate boil.
Remove jalapenos when soft. Squeeze juice
through a strainer. Add 3 Tbsp chili powder, 2
tsp cumin, oregano, bay, tomato sauce, and
bouillon cubes. Keep water level at least 1/2
inch over meat. After 2 hours elapsed time, add
3 Tbsp chili powder, 2 tsp cumin, 1/4 tsp
cayenne, 1 tsp garlic, and 1/2 tsp MSG. Ten
minutes before completion (if needed) add salt
and cayenne for heat.

Tom Tyler Winner - 1985 Texas State Men's Championshiip Chili Cookoff

Donald's Personal Touch: The cubed beef can be rump roast from the local butcher. Cut in 1/8" cubes or cut the pieces as small as you can cut and not lose patience, attempting to simulate clumps of Texas chili meat. I also substitute real market chilies: Instead of the chili powder use 3 dried chipotles, 3 dried anchos, 3 dried guajillo, wash, stem, de-seed and boil for 7-10 minutes, then blend in blender with about a cup of water to liquify. I also substitute Texas Fajita seasoning for the MSG. I also use a half onion and a half bulb garlic instead of what recipe above calls for. I omit the cayenne because the jalapenos are hot enough for me. Then as final step, I use 4 tbs corn starch thinned with water to thicken mix. I also use 3 caldo de res (beef bouillon cubes) which is salty enough for my own taste so I leave out the salt (salt is also in Fajita Seasoning). At Mega you can buy the Tomato Puree in a box to substitute for US Tomato Sauce. This is a good dish to double the recipe (double fills entirely full, a Dutch oven), eat for a meal, cool the pot in cold tap water, and freeze the rest divided into quart freezer bags. Then you can warm water defrost and re-heat later.

Serve hot over chips and lace the top with graded cheddar. Great on those cool nights. A cold one helps balance out the heat.

[laconstance]

Thanks for the recipe! Both chile powder and cayenne (as we know them in the US) are difficult to find here. The ground chile you can find in the deli area of Comerciál is chile de Árbol which certainly provides the heat but has a taste different from cayenne. On a recent trip to León I saw cayenne at HEB. As for "chile powder" chiles ancho, soaked and reconstituted then chopped or whirled in the blender make an acceptable substitute. If you have a favorite chile powder (such as Hatch ground red or Chimayo), bring a supply from the U.S. I know, it's crazy to bring chile to México!