Text 3511, 86 rader
Skriven 2013-08-15 09:51:42 av Dave Drum (1:261/38)
Ärende: Chile 3675
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: JJK's New Mexico Chile Rojo
 Categories: Pork, Chilies, Wine, Beef
      Yield: 7 Servings

      1 lb Chorizo sausage
      1 lb Hot Italian Sausage
      2 lb Beef chuck; 3/8" cubes
      3 tb Extra-Virgin Olive Oil
      1 md Onions
      5 cl Garlic
      6 oz Can tomato paste
      2 c  Red wine
      2 c  Water
    3/4 tb Cumin Seed
      1 tb Mexican Oregano
     30    Dried New Mexico Red Chilies
      2 tb Smoked Paprika

  Partially freeze stew meat to make it easier to cut in
  3/8" cubes.

  In a large stockpot, heat up about a tablespoon of EVOO
  over medium heat. Saute onions (and chopped jalapenos, if
  desired).

  When onions are soft and translucent, mince garlic and add
  to pot.

  After garlic is in for a minute or so, add tomato paste
  and chorizo and cook for about 4 minutes.

  Deglaze pot with about a cup of red wine. Make sure you
  scrape the bottom of the pot. Reduce heat to a simmer and
  add a cup of water.

  In a separate pan, brown Italian sausage. Drain sausage
  and add to pot.

  Cut partially frozen stew meat into 3/8" cubes. Working in
  batches, heat about a tablespoon of EVOO in a skillet and
  brown meat until crusty. Add to pot.

  Deglaze meat skillet with a cup of wine, scraping bottom.
  Add to pot.

  Deglaze again with a cup of water, scaping bottom. Add to
  pot.

  Heat a large pot of water to rehydrate chilies.

  Cut tops off chilies and shake out seeds.

  Working in batches, boil chilies about 8 minutes until
  rehydrated (about 10 per batch).

  Blend chilies and about a cup of the boiling water in a
  blender until smooth.

  Pour chilies into a food mill and grind.

  Add chiles to pot.

  After chile has simmered about an hour or so, toast cumin
  seed and oregano in a dry skillet. Once fragrant (about a
  minute or two), put in a spice grinder, grind, and add to
  pot, along with smoked paprika.

  Simmer in a covered pot on low heat until beef chunks are
  tender, about an hour and a half.

  Enjoy!

  Serve with warmed flour tortillas.

  From: J. J. Knoll; Chile-heads Mailing List

  Uncle Dirty Dave's Archives

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... It's the good girls who keep diaries, the bad girls never have the time.

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