How To make Pork with Red Chili Sauce
3 lb Boneless Lean Pork Butt
2 tb Vegetable Oil
2 lg Onions, chopped
2 Garlic Cloves, minced or
-pressed 6 ts Chili Powder
1 ts Cumin
1 1/2 ts Oregano
1 1/4 c Water
1 ts Honey
1/2 ts Salt
3 tb Tomato Paste
Serve this traditional Mexican entree as a filling for corn or flour tortillas or as an accompaniment to rice and beans. Garnish with tomato slices and fresh cilantro for a colorful meal. Trim and discard all fat from the meat and cut into 1-inch cubes. Heat oil in a large skillet over medium-high, and cook meat, a few pieces at a time, until brown. Push meat to one side of the pan, add onion, garlic, chili powder, cumin and oregano; cook until onion is limp. Stir in water, honey, salt and tomato paste. Simmer, covered, until pork is tender, about 1 hour. Skim off fat and discard. To serve, fill warm corn or flour tortillas (made with margarine) with meat mixture. Include rice or beans, if desired, and garnish. Yield: 6 servings, 3 cups One Serving = 1/2 cup (4 ounces pork) Calories: 329 Protein: 34 g Fat: 17 g Carbohydrate: 8 g Fiber: 1.6 g Cholesterol: 109 mg Sodium: 381 mg Potassium: 658 mg Exchange: 4 Medium-Fat Meat 1 Vegetable Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown
How To make Pork with Red Chili Sauce's Videos
The Best Red Chile Pork Tamales Recipe | Traditional Mexican Pork Tamales
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HOW TO MAKE CARNE CON CHILI COLORADO |PORK |
Hello Everyone, today we made some delicious carne con chili Colorado. This is a traditional Mexican dish of pork stewed in a red chili sauce, you can have it with some delicious rice, beans or a side salad on the side. Hope you guys enjoy :)
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INGREDIENTS:
2 lbs of pork boneless for stew
4 New Mexico chiles
4 Guajillo chiles
1 chili anacho
3 garlic cloves
1/4 of onion
1 1/2 tbsp of all purpose flour
1 1/4 tsp of oregano
2 bay leaves
1/4 tsp of cumin
1 tsp of salt
4 whole black peppercorn
2 tbsps of oil
water
~TO SEAR MEAT
salt & pepper to taste
New Mexican Red Chile Sauce
My rich and earthy New Mexican Red Chile Sauce is the perfect condiment for all your Mexican meals. Pour over burritos, tacos, enchiladas, or even just a baked potato. It's easy to make, full of vitamins, and one of my all-time favorite sauces.
Dried Red Chile Pods can be found in most grocery stores wherever ethnic foods are sold. Look in the Hispanic Section next to the Taco Shells and Corn Husks for Tamales.
Recipe link for the exact instructions and ingredient amounts can be found here:
How to make RED pork tamales | AUTHENTIC Mexican tamales recipe | Villa Cocina
#redmexicantamales #tamales #redporktamales
When authentic Mexican food comes to mind, tamales are definitely among the top contenders. Red pork tamales are as delicious as you can imagine them. The color, texture and flavor in this authentic recipe makes it one to remember. Now you can make them at home and show them off to everyone you know.
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Red Pork Tamales Recipe
Makes 23-24 tamales
2 lbs pork shoulder Boston butt boneless
☞ Aromatic for broth
1/2 medium, white onion
4 garlic cloves, whole
2 bayleaf :
2 tsp salt, kosher :
1/2 tsp dry oregano :
1/2 tsp black peppercorns, whole :
10-12 cups of water
☞ For browning
2 TBSP of oil
For the guajillo sauce
8 large guajillos :
2 ancho chiles :
4 chiles de arbol :
1/4 medium white onion, sautéed
☞ Molcajete
2 garlic cloves
1/2 tsp salt, kosher
1/2 tsp cumin, whole :
2 TBSP water
☞ Additionally for sauce
2 cups broth to rehydrate chilis
1 cup of broth pour into blender to get the last bit of chili sauce
1 TBSP oil to fry the sauce
Season sauce to taste, I did 3/4 tsp
Note: remember the broth also has salt
For the masa dough
6 cups masa harina: ???? ( maseca is cheaper at the grocery store)
1 tsp baking powder :
Organic pork lard:
1/2 cup packed vegetable shortening
1 1/2 tsp salt, kosher
3 2/3 cup of broth
32-35 Corn Husks:
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❃ Pork ribs in guajillo sauce:
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Texas Red Chili - Bowl of Red
Texas Red Chili - AKA Bowl of Red - AKA Chili Con Carne
The timeframe and origins of chili are debatable such as many things in history. Did it start in the US or did it come from Spain?
In 17th century there is an old Southwestern Native American legend that a chili recipe was put on paper by a beautiful nun, Sister Mary of Agreda of Spain.
In the 18th century there are records in San Fernando de Bar, now know as the city of San Antonio, of a spicy “Spanish” stew that is similar to chili.
In the 19th century things became more clear. Chili was cooked on chuckwagons where Cowboy cooks didn't carry perishable items, it was made popular in Tex prisons, it went national when Texas sets up a stand at the1893 Columbian Exposition in Chicago.
My favorite account is the women of San Antonio known as the “Chili Queens” selling this they called chili that was makde with dried chilis and beef in the Military Plaza Mercado. From the July 1927 issue of Frontier Times. In this article, Frank H. Bushick, San Antonio Commissioner of Taxation, The chili stand and chili queens are peculiarities, or unique institutions, of the Alamo City. They started away back there when the Spanish army camped on the plaza. They were started to feed the soldiers. Every class of people in every station of life patronized them in the old days. Some were attracted by the novelty of it, some by the cheapness. A big plate of chili and beans, with a tortilla on the side, cost a dime.
One thing that is not debatable is the original chili started off as Chili Con Carne (chili with meat) and it started off in the Southwest. Chili was about the meat and the flavors from the chilis. There were no fillers such as beans, noodles or rice.
State Dish of Texas - 1977 - RESOLVED by the House of Representatives of the State of Texas, the Senate concurring, That the 65th Legislature in recognition of the fact that the only real bowl of red is that prepared by Texans, hereby proclaims chili as the State Dish of Texas.
Recipe:
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Chili Colorado Recipe (Old School Chili!)
Chili Colorado is an old school chili with big chunks of beef & a chili pepper sauce. A traditional Mexican recipe of pork or beef stewed low and slow in a rich red chili sauce, hence the name colorado, which means colored red, not from the state of Colorado.
CHAPTERS:
0:00 What is Chili Colorado
0:20 Chili Peppers
0:36 Remove Stems & Seeds
1:16 Toast the Chilies
1:58 Rehydrate Chilies
2:08 Season the Beef
3:23 Chili Sauce
4:56 TIP - Turn Pulp into a Seasoning Blend
5:30 Brown the Beef
6:17 Into the Pot
7:48 Simmer
8:20 Variations & BEANS?!
9:30 Serving
9:59 Taste!
6:16 More Recipes
10:38 More Recipes
THINGS YOU’LL NEED:
6 ancho chili peppers stemmed and seeded
6 guajillo peppers stemmed and seeded
2 pasilla peppers stemmed and seeded
3 chiles de arbol stemmed and seeded
1 tablespoon Mexican oregano
1 teaspoon cumin
Salt and pepper to taste
FOR THE CHILI
2 tablespoons olive oil
1 small onion chopped
2 jalapeno peppers chopped (optional – I like the extra heat and flavor)
4-5 cloves garlic chopped
2.5 pounds beef chuck roast cut into bite-sized chunks
¼ cup flour
Salt and pepper to taste
2 cups beef stock, chicken or vegetable stock are good, too
FOR SERVING: Crumbly white cheese, fresh herbs, spicy chili flakes – Rice and/or warmed tortillas, if desired
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I had so much fun making this! What other videos would you like to see?
-Mike
#chilirecipe #chili #beef #beefrecipe #spicyfood