Re: [CH] Original recipe request
Beth (beth@bayoutraders.com)
Wed, 11 May 2005 18:36:44 -0500
jim@wildpepper.com wrote:
As part of a project I'm putting together, I was wondering if some folks
would mind posting some *original* recipes that they wouldn't mind
sharing with the world. Specifically, I'd be interested in ones that
featured a specific chile type- like chipotle or habanero or chipotle or
etc.... :-) Although credited, these will go into the 'public domain'.
If anyone has one that uses my stuff, I'd appreciate it being sent to me
off list- no point in advancing the cause of us 'evil corporate types'
:-)
Have at it 'old feller' :-)
Thanks in advance!
-Jim C
Mild to Wild(R)
Howdy Mr. Jim!
I will take a shot with a submission for about the only "recipe" I
created and can prepare with a consistancy and actually crave! I have to
admit that I have only devised the below recipe from my recollection of
quantities, but this one ain't rocket science. If you should find use
for it in you project I would be happy to make it "by the book" for
specifics.
La Reina’s Rump Roast
This recipe’s flavor is brought about with the rich flavors of Mexican
chile seca (dried) the Ancho, the Guajillo, the Chicostle, the de Arbol,
the Chipolte, etc.
This recipe can be used with any roast, bovine or swine, beef or pork,
but my favorite cut is the rump roast, possibly known by another name in
another place.
4-6 pound Rump Roast
1 Large onion (variety of choice)
5 cloves of Garlic, even more if you like. Elephant Garlic works well too
1 cup Mixed Ground Dried Mexican chiles (Ancho & Guajillo for rich
flavor, de Arbol and Chipotle for flavor & heat)
Your favorite water
1.5 cup White Flour
1.5 cup Masa Harina
1/2 cup cooking oil of choice (lard to be real)
1 - 2 tbs ground cumin
Fresh ground Black Pepper to taste
Sea or Kosher salt to taste
Uncooked strips of bacon, premium brand not necessary
Herbal Options: Mexican Oregano, Cuban Oregano, Bay Leaf, Thyme, sprig
of Rosemary
Puree onion, garlic, dried chiles in blender, adding water to create a
wet paste.
Combine white flour, masa harina, cumin, salt and ground pepper. Blend
well with fork or wisk.
In Dutch Oven, heat up oil or lard on stove top for searing roast once
it is prepared.
Place roast on double wide sheet of aluminum foil or wax paper. Poke
some holes with fork. Rub down the roast with onion/garlic/chile paste
mixture. Rub it well! Pack it down!
Now pack flour/masa harina mixture onto “pasted” roast. Pack it on thick
and firmly.
Place roast in Dutch Oven with heated oil/lard. Sear on all sides. Do
not worry about the paste/flour caking off, this will cook down into the
“chile gravy”.
Add hot water to approximately 1/3 depth of roast. Top roast with Herbal
Options or none at all, Add additional salt and/or highly recommended
fresh grounded black pepper.
Drape bacon slices over prepared roast, six slices is a good start, more
is even better.
Bake covered in oven preheated to 275º. Cook for approx 3 hours
depending on cut and size of subject meat or until fork tender. If there
is little flour clumping in the cooking process, just wisk juices a
little to smooth. Baste roast with the juices from time to time, as well.
You will have a richly flavored “chile gravy” to serve over rice.
Compliment with refried beans and warm tortillas. Naturally a Mexican
cerveza buena like Bohemia works well throughout the process and even
after the dinner bell rings.
Beth in Texas