© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Stephanie da Silva
⅓ cup cumin seeds
2 tblsp coriander seeds
2 ancho chiles
2 mulato chiles
4 pasilla chiles
6 pound trimmed beef chuck, cut into 1 ½ by ¼ inch strips
½ pound thickly sliced lean bacon, cut crosswise into thin matchsticks
¾ pound ham, finely diced
1 ½ tblsp corn oil
3 pound large yellow Spanish onions, finely diced
¾ cup diced celery
1 cup ground ancho chile powder
½ teaspoon cayenne pepper
5 bay leaves
1 pequin chile, optional
3 jalapeño peppers, seeded and minced
3 serrano peppers, seeded and minced
½ 3 ½ ounce can chipotle chiles in adobo sauce, coarsely chopped
1 smoked ham hock
2 24 ounces cans Italian peeled tomatoes, drained
½ cup golden tequila
2 cups beef stock
½ teaspoon rosemary
1 teaspoon crumbled sage
1 teaspoon oregano
Preheat the oven to 500°F. In a medium skillet, toast the cumin and coriander seeds over moderate heat until fragrant, 1 to 2 minutes. Immediately remove from heat. Grind to a powder in a spice grinder or food processor.
Place the ancho, mulato and pasilla chiles on a baking sheet and toast them in the oven until fragrant and puffed up, about 2 minutes. Remove the stems and seeds and grind the chiles in a spice grinder or food processor until powdered.
In a stockpot, combine the beef, bacon, ham and corn oil. Cook over moderate heat until the fat is rendered and the bacon is golden, about 20 minutes.
Add the celery, ground chiles and ancho chile powder. Cook, stirring frequently, until the celery is softened and the chile powder is fragrant, about 10 minutes.
Add the cayenne, bay leaves, pequin chile, jalapeño and serrono peppers, chipotle chiles, ham hock, tomatoes, tequila, stock, rosemary, sage and oregano. Simmer uncovered over low heat, stirring occasionally, for 4 hours.