West Texas Asado
Featured Pinch Tips Video
- dried ancho chiles
- 10 clove
- fresh garlic
- 3 lb
- boneless pork shoulder cut into 1 inch pieces
- 3 Tbsp
- lard, bacon grease or peanut oil
- 1/2 medium
- onion, chopped
- 1/2 c
- cilantro, chopped
- 2 tsp
- oregano, mexican is best
- salt & pepper to taste
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