Oriental Salad - cooking recipe

Ingredients

1 lb. cole slaw mix
6 or 7 large scallions, sliced
1 c. sunflower seeds
1 c. slivered almonds, toasted (10 to 15 minutes; watch closely)
3/4 c. vegetable oil
1/2 c. sugar
1/3 c. red wine vinegar
1 pkg. Ramen noodles (Oriental flavor), break noodles
3 Tbsp. ancho chili powder or 3 medium pods (about 1/2 oz.), toasted and ground
3 Tbsp. New Mexico chili powder or 3 medium pods (about 3/4 oz.), toasted and ground
2 Tbsp. cumin seeds, toasted in dry skillet over medium heat until fragrant, about 4 minutes, and ground
2 tsp. dried oregano (preferably Mexican)
4 lb. beef chuck roast, trimmed of excess fat and cut into 1-inch cubes
salt
7 to 8 slices bacon (about 8 oz.), cut into 1/4-inch pieces
1 medium onion, minced
5 medium garlic cloves, minced (about 5 tsp.)
4 to 5 small jalapeno chile peppers, stemmed, seeded and minced
1 c. canned crushed tomatoes or plain tomato sauce
2 Tbsp. lime juice
5 Tbsp. masa harina or 3 Tbsp. cornstarch
ground black pepper

Preparation

Mix chili powders, cumin and oregano in small bowl and stir in 1/2 cup water to form thick paste; set aside. Toss beef cubes with 2 teaspoons salt in large bowl; set aside.