Mexican recipes
TexMex pork asado
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190 min
Serves 8
Mexican
Ingredients
- 16 dried ancho chiles 16 dried ancho chiles
- 2 clove garlic (crushed) 2 clove garlic (crushed)
- 1 tsp salt 4.9 ml salt
- 1 tbsp vegetable oil 15 ml vegetable oil
- 1/2 medium onion, finely diced 1/2 medium onion, finely diced
- 10 garlic cloves, crushed 10 garlic cloves, crushed
- 1/2 cup cilantro (coriander; chopped) 120 ml cilantro (coriander; chopped)
- 2 tsp dried oregano (Mexican oregano preferred) 9.9 ml dried oregano (Mexican oregano preferred)
- Salt and black pepper to taste Salt and black pepper to taste
- 2 tbsp vegetable oil 30 ml vegetable oil
- 3 lb boneless pork shoulder (cut into 1-inch cubes) 1.36 kg boneless pork shoulder (cut into 1-inch cubes)
Method
Prepare the chiles
Remove the stems and seeds of the ancho chiles and place them in a large bowl. Pour warm water over them and add 2 cloves of garlic and about 1 teaspoon of salt. Let soak overnight.
Process the chiles
Put chiles in a blender (discard soaking water) with 1/2 cup of warm water. Process until a soft puree.
Make the chile sauce
In a saucepan over medium heat add the oil and onion and sautee for 8 to 10 minutes until soft and brown. Add the garlic and cook, stirring constantly, for 1 more minute.
Add the chile puree to the saucepan together with the cilantro, oregano and 1 cup of water. Season with salt and black pepper to taste. Stir well and bring to a boil. Lower heat and cook for 5 minutes, stirring occasionally.
Cook the pork
Season the pork with salt and pepper. Add the vegetable oil to a skillet or large saucepan and brown the pork on all sides, in batches.
Add the chile sauce to the meat and cook covered on low heat for 2 1/2 hours, stirring occasionally.
Serve wrapped in flour tortillas together with shredded cheese and salsa or sour cream on the side.
Remove the stems and seeds of the ancho chiles and place them in a large bowl. Pour warm water over them and add 2 cloves of garlic and about 1 teaspoon of salt. Let soak overnight.
Process the chiles
Put chiles in a blender (discard soaking water) with 1/2 cup of warm water. Process until a soft puree.
Make the chile sauce
In a saucepan over medium heat add the oil and onion and sautee for 8 to 10 minutes until soft and brown. Add the garlic and cook, stirring constantly, for 1 more minute.
Add the chile puree to the saucepan together with the cilantro, oregano and 1 cup of water. Season with salt and black pepper to taste. Stir well and bring to a boil. Lower heat and cook for 5 minutes, stirring occasionally.
Cook the pork
Season the pork with salt and pepper. Add the vegetable oil to a skillet or large saucepan and brown the pork on all sides, in batches.
Add the chile sauce to the meat and cook covered on low heat for 2 1/2 hours, stirring occasionally.
Serve wrapped in flour tortillas together with shredded cheese and salsa or sour cream on the side.
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