Mexican recipes
Texas Asado (Texas pork Asado)
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330 min
Serves 4 - 6
Mexican
Ingredients
- 16 dried Ancho chiles 16 dried Ancho chiles
- 1/2 cup water 120 ml water
- 2 garlic cloves, crushed 2 garlic cloves, crushed
- 1 tsp salt 4.9 ml salt
- 1 tbsp lard or vegetable oil 15 ml lard or vegetable oil
- 1/2 medium onion, chopped 1/2 medium onion, chopped
- 8 garlic cloves, crushed 8 garlic cloves, crushed
- 1/2 cup chopped cilantro 120 ml chopped cilantro
- 2 tsp oregano 9.9 ml oregano
- Salt and black pepper to taste Salt and black pepper to taste
- 2 tbsp lard or vegetable oil 30 ml lard or vegetable oil
- 3 lb boneless pork shoulder (cut into 1-inch cubes) 1.36 kg boneless pork shoulder (cut into 1-inch cubes)
- Salt and black pepper Salt and black pepper
Method
Make the chili puree
Put the chilies in a large bowl and cover with hot water. Soak for 2 to 3 hours.
When the chilies have softened, discard the soaking water, slice them in half, remove the seeds and veins and put in a blender. Add the water, 2 garlic cloves and salt and process until you get a smooth puree.
Cook the chili sauce
In a saucepan over medium heat add lard or vegetable oil and the onion and cook for about 10 minutes, stirring frequently, until the onion starts to turn brown. Add the garlic cloves and cook for one more minute. Add the chili paste, 1 cup of water, the cilantro, oregano and season with salt and pepper to taste. Cook over medium heat for 5 minutes, stirring occationally.
Prepare and cook the meat
Generously season the pork cubes with salt and pepper on all sides. Add the 2 tablespoons of lard or vegetable oil to a large skillet or frying pan and brown the meat on all sides (it is important not to overcrowd the pan when browning the meat so it is best to do this in 2 or more batches, depending on the size of the skillet or frying pan).
Add all the meat to the frying pan and pour over the chili sauce. Cover and cook over low heat for 2 1/2 to 3 hours, stirring occationally.
Serve with cheddar or Jack cheese wrapped in flour tortillas.
Put the chilies in a large bowl and cover with hot water. Soak for 2 to 3 hours.
When the chilies have softened, discard the soaking water, slice them in half, remove the seeds and veins and put in a blender. Add the water, 2 garlic cloves and salt and process until you get a smooth puree.
Cook the chili sauce
In a saucepan over medium heat add lard or vegetable oil and the onion and cook for about 10 minutes, stirring frequently, until the onion starts to turn brown. Add the garlic cloves and cook for one more minute. Add the chili paste, 1 cup of water, the cilantro, oregano and season with salt and pepper to taste. Cook over medium heat for 5 minutes, stirring occationally.
Prepare and cook the meat
Generously season the pork cubes with salt and pepper on all sides. Add the 2 tablespoons of lard or vegetable oil to a large skillet or frying pan and brown the meat on all sides (it is important not to overcrowd the pan when browning the meat so it is best to do this in 2 or more batches, depending on the size of the skillet or frying pan).
Add all the meat to the frying pan and pour over the chili sauce. Cover and cook over low heat for 2 1/2 to 3 hours, stirring occationally.
Serve with cheddar or Jack cheese wrapped in flour tortillas.
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