RECIPE TITLE "PORK TIPS IN RED CHILE SAUCE -- Asado de Puerco"
Los Barrios Family Cookbook: Tex-Mex Recipes from the Heart of San Antonio
Copyright © 2002 by Diana Barrios Treviño.
Serves 6 ---
For as long as I can remember, this has been one of my mother's
favorite dishes. There are not many thing she will drop everything
for (both to prepare and eat), but this is one of them. This, and
her grandchildren, of course!
6 ancho chiles
2 cascabel chiles
10 garlic cloves, chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup olive oil (or pork fat)
3 pounds boneless pork roast, cut into bite-sized chunks
1-1/2 cups water
1 bay leaf
1. Put the chiles in a small saucepan, add water to cover, and
bring to a boil. Boil until the chiles are softened. Drain and let
cool briefly, then peel off the skin and remove the seeds. Transfer
the chiles to a blender, add the garlic, and blend until smooth. Add
the oregano, cumin, salt, and pepper and blend to mix.
2. Heat the oil in a large deep skillet over medium-high heat. Add
the pork and cook, stirring frequently, until browned on all sides,
15 to 20 minutes. Add the water and cook until the meat is tender
and the liquid has evaporated, about 10 minutes longer.
3. Pour off the excess fat from the pan. Add the chile puree and bay
leaf, reduce the heat to low, and simmer for 20 minutes. Remove the
bay leaf before serving.
| Los Barrios Family Cookbook
Los Barrios Family Cookbook offers the best of Tex-Mex cooking and dozens of family recipes, many of which have been handed down through the generations. The dishes feature easy-to-obtain ingredients and directions that produce what the restaurant calls casero cooking--(or homestyle). Many of the recipes include informative notes about the origins of the fare, as well as special cooking tips and make-ahead instructions. Recipes include: Acapulco-style Ceviche, Chilaquiles Verdes, Tacos de Chorizos con Papa y Queso (Chorizo, Potato, and Cheese Tacos), Asado de Puerco (Pork Tips in Red Chile Sauce), Chicken and Spinach Enchiladas, lots of different chalupas, and, of course, the ultimate margarita. Also included is an excellent section on what to stock in your pantry.
Rick Bayless Mexican Kitchen
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