This is another recipe that my mother-in-law many years ago. She was a fantastic cook and I learned so much from her. Of course, she never used a recipe so I just had to watch and guess the measurement amounts. After some trial and error, I got my recipes as close to hers as possible. Of course, no one cooks as good as mama, lol. This internet picture shows you how the asado should look when done.
1Prepare the red chili sauce:
Rinse chili pods and place in a large pot. Put enough water to cover pods. Cover and bring to a boil over medium heat and boil @ 20 minutes. Press peppers down occasionally to make sure they are covered with water. Remove from heat. Do not discard the liquid.
2Using tongs, remove each chili pod from pot, remove the stem and place the chili pods into a blender. (I do not remove the seeds….it’s your choice) Add 1/2 tsp of each of the following; garlic, cumin, oregano, salt and pepper.
3Blend until smooth. You will need to add a little of the water that you boiled the peppers in to get the right consistency. It should be a glue-like consistency.
4In a large pot, heat oil over medium-high heat.
5Prepare the meat:
Season the meat with 1/2 tsp of the following: garlic, cumin, oregano, salt and pepper.
6Put the flour into a large ziploc bag. Add the meat and shake until well coated with the flour.
7Place meat and any excess flour into the hot oil. Brown the meat, stirring occasionally to keep from sticking. You may need to add a little more oil so that the flour is absorbed.
8Once the meat is browned (no longer pink but not completely done) pour in the chili sauce and 1 cup of liquid from boiling the peppers, reduce heat to medium low, cover and simmer for @ 1 ½ hr. This should have the consistency of a thick, red gravy.