On a trip this summer to Odessa (west Texas) I ate at a Mexican restaurant with friends and one of them said he would order for me. What I got was Asado with two fried eggs (sunny side up) on top of it. Now this was HOT & SPICY but tasted out of this world. I was glad to have the runny yolks just to lay my tongue in ever now and then. It was served wit good rice and beans and flour tortillas. I've tried 3 or 4 recipes trying to dupe that Asado and finally this recipe is just about spot on. A friend found it on the net and sent it to me, it's not my original recipe but I have made it just a few days ago! I did add some of the pepper seeds to get that heat but that's up to you. If you like authentic and HOT and Spicy, this is the recipe for you.....enjoy and don't forget the two fried eggs on top.
1Take the chiles and remove stems and seeds. Place chiles in a large bowl, pour warm water over them and then add two crushed cloves of garlic and 1 t salt to bowl. Let soak overnight or for at least 8 hours.
2After chiles have softened, throw out the soaking water (it will be bitter) and place chiles in a blender with 1/2 cup fresh water. Puree until a thick paste is formed...it should be about 4 cups of puree.
3IN a saucepan, saute on medium heat the diced onion in one tablespoon of oil until cooked and starting to brown, about 10 minutes. Add the remaining 8 cloves of crushed garlie (about 1/2 cup) and cook for one more minute. Add the chile paste, 1 cup of water, the cilantro, oregano, salt and pepper.
4Cook chile sauce on medium heat for five minutes, stirring occasionally.
5Generously salt and pepper the pork cubes. Add the remaining 2 tablespoons of oil to pot and brown meat on all sides. Add chile sauce to meat and cook covered on low heat for 2-1/2 hours stirring occasionally. Serve with 2 fried eggs on top and good Mexican cheese if desired and flour tortillas. yum yum