#19 | Posted by jpw
This is what I copied and saved to a word processing file.
Cut about 10 medium sized tomatoes in half. Cut about 3 medium onions in half and peel. Cut 3 or 4 poblano chilis in half and deseed. According to your taste, do the same with jalapenos and/or serranos for heat.
After smoker is prepared,(I think mesquite wood is best) put all veggies in, cut side up -- especially tomatoes. You don't want to lose their liquid. Smoke for at least an hour -- up to two depending on intensity of smoker and heat. Roast about 2 or 3 heads of garlic in oven using whatever method you desire (I cut the top off, drizzle with olive oil wrap them in tin foil so they look like a giant hershey's kiss, and bake for 30 minutes) Take veggies out of smoker taking care not to lose tomato liquid.
While veggies are smoking, cut the tops off of about 4 or 5 dried ancho chili peppers and shake the seeds out. Reserve the seeeds. Cut chilis (they are tough) into app 1 or 2 inch pieces. These are the crimson colored chilis you see on on strings. Allow veggies to cool. Remove garlic cloves from foil and skins. Put all in a blender with the chilis. Puree all. Add reserved seeds. (you don't want them pureed)
I do this outside over a fire on in a cast iron pot or dutch oven and tripod, but it can be done inside of course. Cube (about the size of dice) about 2 lb each of cheap beef and pork. Brown intensely to render all fat from meat, but do not discard (yet). Add tomato puree. Note: Since puree is not an exact known amount, you may need more meat or less puree. Use your judgement. Cook slowly for at least 3 hours, adding beer as necessary to compensate for evaporated liquid. Do not exceed three beers. Start using water. Salt as desired.
When meat is sufficiently tender, scoop off fat and serve. Beans are optional of course (I won't get into that fight! LOL) but if used I suggest making them from dried pintos starting the day before for soaking, of course, then cooking and adding the last hour or so.
I've won a couple of contests with this one. It's good.
Posted by goatman at 2012-08-19 06:47 PM |
I forgot an ingredient. Crush just shy of a tablespoon of whole cumin seed in a mortar and pestle. Put in with the puree to further reduce. Also add black pepper if you desire.
Posted by goatman at 2012-08-19 06:54 PM