Text 10642, 79 rader
Skriven 2014-03-07 07:15:30 av Dave Drum (1:261/38)
Ärende: Chile 5659
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Carne En Adobo (Spicy Meat Stew)
 Categories: Beef, Pork, Stews, Vegetables, Chilies
      Yield: 4 Servings

      2 lb Beef or pork ribs; in 2" pcs
           Salt
    1/2    Head (not clove, dummy) of
           - garlic
      2 tb Oil
      1 tb White vinegar
    1/2 ts Dried oregano
           +=OR=+
      1 ts Fresh, chopped oregano

MMMMM------------------------CHILE SAUCE-----------------------------
     16    Dried red chilies
           Hot Water
      2 cl Garlic
           Salt

  Put the meat in a pot or pressure cooker, cover with water
  and add 1 1/2 tsp. salt. Cut the garlic horizontally so
  that the flesh is exposed and add it with the meat. In a
  regular pot, bring the meat to a simmer and cook until the
  meat pulls apart easily, about one hour.

  If you're using a pressure cooker, seal it and pressurize
  it over high heat; then lower the heat to medium and cook
  for 35 minutes.

  Make the chili sauce and strain it into a bowl. Open each
  dried red chile pod. Wash well inside and out and remove
  blemishes. Remove stems, seeds and veins (placenta) from
  the pods. For hotter chile leave some placenta.

  Rinse with cold water and soak in hot water for one hour
  or until soft. Place the pods in an electric blender (or
  food processor) and add enough water to almost cover them,
  leaving about two inches headspace. Blend until smooth and
  skins disappear, about 2-3 minutes.

  If sauce seems to be too thick, add more water and blend
  for another 1 minute or until skins disappear. Add 2
  cloves garlic and process until well blended.

  Salt to taste. Set aside.

  When the meat is cooked, pour a cup of the meat broth
  through the same strainer to get more of the chile pulp
  into the sauce. Heat the oil in a frying pan over high
  heat. When the oil is very hot (just before it starts
  smoking), quickly add the strained chile sauce to it,
  being careful not to splatter yourself. Fry the sauce over
  high heat for about five minutes, stirring frequently.

  Add the meat, 1 1/2 cups of the meat broth, vinigar, and
  oregano. Lower the heat to medium and continue cooking,
  stirring occasionally, until the sauce is thick, about 20
  minutes. Season with salt to taste.

  This stew is best when made from well-marbled cuts of
  meat, such as country style pork ribs or short ribs of
  beef. I top the adobo with onion slices and serve it with
  rice and tortillas or bread.

  Serves four.

  From: Carless Gay

  Uncle Dirty Dave's Archives

MMMMM

... Facts do not cease to exist because they are ignored -- Aldous Huxley

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)