[CH] Beef in Chile Sauce
Myron Menaker (myronm@bellsouth.net)
Sat, 26 Oct 2002 21:14:06 -0400
In my email this morning....you might like to try it!
From da beach,
Myron
Beef in Chile Sauce
Blended red Chile pods:
7-8 whole dried chile pods
1 teaspoon Oregano
2 cloves Garlic
1 teaspoon salt
Choose the dried chiles for your dish. They range in
heat from mild to very hot. Prepare the chiles by
slitting or cracking them open and removing the seeds
and veins. The seeds and veins are what make the
chiles hot, so you should clean the peppers according
to how hot you want them to be. Place the chile skins
in a bowl and add enough hot tap water to cover. Allow
them to sit for an hour and then drain, reserving the
liquid. Place pepper skins in a blender, adding enough
of the liquid to make a pint. Add the Garlic, Oregano
and salt. Blend until thick and smooth.
The Meat:
Two pounds boneless pork butt or shoulder sliced thin
Place the sliced pork in a stainless steel bowl and
pour in the chile sauce. Mix the meat and marinade
and cover. Refrigerate over night. When ready to
cook, heat oven to 350. Place meat and marinade in a
covered casserole and bake at 350 for an hour.
Serve with corn bread or tortillas and a nice salad.
Recipe courtesy of the Daily Cookery:
http://www.daily-cookery.com