I decided to make this recipe after the kids were settled in last night, watching Lion King. I managed to finish it right about at 8, finish my homework, and get into bed around 9. Not too bad.
So, now as I wait for my pot of coffee to finish brewing and as the kids watch Mystery Incorporated, I am smelling the crock pot simmering away. The recipe was simple enough. Fry the meat, soak and blend the chilis, combine in a crock pot.Simple stuff.
- 3-4 pounds of meat (beef or pork)
- 10 ancho chilis, stems and seeds removed
- 5 guajillo peppers, stems and seeds removed
- 1 large onion, diced
- 6 cloves of garlic (I omitted due to the 2 T of granulated garlic)
- 4 cups of stock and water
- 2 T cumin
- 2 T granulated garlic
- 2 tsp black pepper
- 1 T Mexican oregano
Start by soaking the cleaned peppers in boiling water to cover for 40 minutes.
Season the meat with granulated garlic, salt, pepper, and cumin. Brown in small matches to ensure a good maillard reaction. Don’t worry about cooking all the way through. You just want a good sear.
Add the seared meat to a crock pot. When the meat’s done, sauté the onion and add that to the pot.
Retrieve the softened peppers from the soaking liquid and add the peppers, 2 cups of stock, salt, and Mexican oregano to a blender. Blend until smooth.
Add the chili puree the meat and onion. Salt to taste and turn it on low. When is it done? I don’t know. Mine has been for about 11 hours now and I haven’t tasted it yet. Figure it out on your own and according to your own tastes.