CARNE CON CHILE
This is a great authentic Mexican recipe.
Provided by Eny
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Place the tomatillos, tomatoes, serrano peppers, chile de arbol peppers, and 3 whole garlic cloves into a saucepan over medium-low heat, and cool until the mixture is juicy and the peppers are tender, about 10 minutes. Remove and discard the garlic cloves. Pour the mixture into a blender, and blend until smooth, about 1 minute; set sauce aside. Mince 1 clove of garlic, or amount to taste, and mix into the sauce; season to taste with salt.
- Mince 1 more clove of garlic, and place into a skillet with the pork over medium heat. Cook covered until the pork is no longer pink and the juices run clear, stirring often, about 30 minutes. Pour the blended sauce over the meat, and reduce heat to a simmer; cook, stirring often, until the pork is tender, 5 to 10 more minutes.
Nutrition Facts : Calories 613.6 calories, Carbohydrate 26.1 g, Cholesterol 135.8 mg, Fat 35.8 g, Fiber 6.4 g, Protein 48.6 g, SaturatedFat 11.9 g, Sodium 108.1 mg, Sugar 9.5 g
CHILE CON CARNE ROJO, SONORAN STYLE
This recipe came to me in a cookbook published as a fund-raiser by the faculty of the school where I taught. I've used it for thirty years or so, making so many changes along the way that it is now truly "my" recipe. Enjoy!
Provided by AzArlie
Categories Meat
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Put the cut-up beef in a dutch oven or similar large kettle, cover with water and boil with salt, pepper, garlic, onion, and 3-4 bay leaves. Boil until meat is tender.
- Remove bay leaves and throw them away. Remove the meat.
- Pour the liquid into another container. (I use a good-sized plastic pitcher.).
- Stir the chili paste into the liquid. ( Or use 8 ounces of the paste and 8 ounces of made-from-scratch chile sauce. Or if you have an asbestos tongue, skip the commercial stuff entirely!).
- Melt shortening in the bottom of the kettle. Add flour and cook until brown, stirring almost constantly.
- Add 10 cups or so of the beef stock/chile mixture gradually, while stirring. (It's like making gravy.).
- Reduce heat and add oregano, cumin, more garlic, and salt to taste.
- Stir in the meat.
- DO NOT add tomatoes, tomato sauce, tomato paste, stewed tomatoes, or any other tomato product!
- Serve with flour tortillas and refried beans. Or make your own burros and serve it that way. Left overs (if any) freeze well.
Nutrition Facts : Calories 385.8, Fat 30.8, SaturatedFat 11.1, Cholesterol 78.2, Sodium 67.2, Carbohydrate 4.5, Fiber 0.2, Sugar 0.2, Protein 21.4
SONORAN CARNE ASADA TACOS
If you're trying to replicate the carne asada experience in Sonora, there are rules to follow: Diezmillo (chuck roll) and palomilla or aguayón (top sirloin) are the traditional meats of choice. The first brings a deep beef flavor and a sturdy chew, while the second has a milder taste and a tender bite. Use one or the other, or a combination. Either way, they need to be sliced to 1/2-inch thickness, grilled over high heat, and seasoned with a generous amount of salt - and only salt - right as they are thrown on the grill. They should be flipped just once, when meat juices rise and start to bubble, allowed to rest covered, and then thinly sliced or diced into bite-size pieces. There is no carne asada just for the meat, though the meat turns out as tasty as can be, but it should end up in a taco that should have trouble closing (with its proper accompaniments of refried beans, guacamole and salsa) and should be eaten in good company.
Provided by Pati Jinich
Categories dinner, lunch, meat, tacos, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Start a charcoal or gas grill, and get it very hot. For gas, set to high heat. For charcoal, grill is ready when coals are red but entirely covered with gray ash, and you can hold your hand about 5 to 6 inches above the coals for only about 4 to 5 seconds before it becomes too hot.
- Clean and season the grill: Using a pair of tongs, rub a quarter of a white onion over the grill. Next, rub the beef fat over the grill to season it further. (Alternately, you can do this using tallow or vegetable oil.)
- Working in batches if needed to avoid crowding, place the meat over the hot grill. Season the meat generously with salt on top right before throwing it on the grill, salt-side up. (Alternatively, sprinkle the salt on top of the meat once it's on the grill.)
- Grill for 4 to 5 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices have started rising and bubbling over the top. Flip to the second side and grill for another 3 to 4 minutes for medium. Remove the meat and place in a lidded dish or container. Cover the cooked meat while you grill the remainder. Allow the meat to rest for at least 5 minutes.
- One by one, take out the pieces of meat and cut into about ½-inch dice, placing them back in the same lidded dish and covering until all the meat has been chopped.
- Before the meat is brought to the table, make sure the refried beans are hot. Set them on the table along with the salsa and guacamole, in separate bowls.
- Reduce the heat of the grill to medium if using gas, or, if using charcoal, set the flour tortillas on a cooler part of the grill. Heat the flour tortillas about 1 minute or so per side, until puffed, lightly browned and completely heated through. Keep warm in a clean kitchen towel or tortilla warmer and bring to the table.
- To assemble the tacos, a common practice is to grab a warm flour tortilla, spread some refried beans on the middle, add a generous amount of meat, then add salsa and guacamole on top to taste - but everyone can choose how they want to build or eat their tacos. (If the taco doesn't easily close, your assembly was successful!)
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- Place the meat, garlic, onion, bay leaves, tomatoes, and salt in a large, thicksaucepan and cover with water by about an inch. Set over medium-high heat, bring to a boil, then reduce to a simmer and cook until the meat is completely cooked through and tender, about 2 to 3 hours. Remove the meat from the saucepan and chop into small, bite-sized pieces. Reserve the cooking liquid, discarding the bay leaves.
- To make the red sauce, put all the chiles in a medium saucepan. Cover them with water and simmer over medium-high heat until they´ve rehydrated and plumped up, about 10 minutes. Once they´re soft and rehydrated, transfer to a blender along with the tomato, garlic and onion from cooking the meat, as well as 1 cup of the reserved meat cooking liquid. Puree until smooth and strain through a fine-mesh sieve or strainer into the remaining cooking liquid from the meat. Stir to combine.
- Melt the lard or vegetable oil in a dutch oven or a large pan over medium heat. Once it´s hot, whisk in the flour and cook until it starts to smell toasty and has a sandy consistency. Add the red sauce, mix well with the whisk, and let it simmer for a few minutes until it thickens to a consistency that will coat the back of a spoon. Turn off heat. Add the chopped, cooked meat. Mix well to completely cover the meat with the sauce.
- Spoon a couple of tablespoons of the meat with sauce onto large, flour tortillas and roll them to make burritos.
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- Place the meat in a large pot and cover with at least 12 cups water. Add the white onion half, 5 garlic cloves, bay leaves, salt and black peppercorns. Bring to a rolling boil over high heat. Skim off any foam that rises to the top, reduce the heat to medium-low, cover and cook until the meat is completely cooked through and tender enough to pull apart easily with your fingers, about 1 1/4 to 1 1/2 hours.
- Place the chiles colorados, tomatoes, and 2 garlic cloves in a medium saucepan. Cover with water and bring to a simmer over medium-high heat. Reduce heat slightly and simmer for 10 to 12 minutes until the chiles have plumped up and rehydrated, and the tomatoes are fully cooked and mushy. Transfer the chiles, tomatoes, garlic and a 1/2 cup of their cooking liquid to a blender. Add the chopped white onion, chiltepin chiles, chiles de árbol, oregano and salt. Puree until completely smooth.
- Heat the tortillas on a preheated comal or skillet. Top with 1/4 to 1/3 cup of the carne con chile and roll into burritos. Once assembled, you can heat them for another minute if you want them a bit toasted, or eat them soft, just as soon as they are assembled.
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