© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Dimitri
1 very large white onion, diced
2 carrots minced
¼ cup diced garlic
½ cup celery
2 pounds pork shoulder
5 pounds beef neck, bone in
2 large mangos, diced
1 1 ounce package ground New Mexican Chili, mild
2 large cans El Pato Enchilada Sauce, mild
4 regular cans diced tomatoes
2 tablespoons ground cumin
2 small cans diced green chilies
24 ounces tomato juice, 2 12 ounce cans
1 tablespoon beef soup mix
1 tablespoon oregano
1 teaspoon ground black pepper
2 dashes Pico De Gallo powder, measured dash, or more
1 cup tequila
3 USDA select New York steaks, medium dice and browned in a dry cast iron pan fat and bone removed
bread crumbs, to thicken
Make a Mirepoix from the onion, celery, carrot, and garlic. Sauté till soft add the diced mango and ground New Mexican chili powder and sauté until well incorporated.
Add 2 cans of enchilada sauce and the 4 cans of tomatoes. Bring to a boil and simmer.
Debone the meat and cut into strips leaving most of the fat and grind using the larger chili grind. In a separate heavy skillet (cast iron) brown the meat in small batches until almost burnt and no liquid remains. Add the browned meat to the chili and 1 can of the tomato juice. Add the cumin pepper, green chilies and soup mix. Deglaze the pan with the remaining can of tomato juice and simmer until the juice begins to turn brown - add to the chili.
Begin simmering covered, stir occasionally. Taste for hot and adjust using cayenne or any other ground hot chili powder. Simmer 6 or more hours - 1 hour before serving add the steak and using the tequila to deglaze the pan. 20 minutes before serving use bread crumbs to thicken, be careful the bread crumbs can easily over thicken quickly.
One final note: there purposely is no commercial chili powder - I prefer to conrol the amount of cumin and dried chili. If I do say so myself it has a nice mouth feel and the spice was an "afterbite" so as not to mask the flavors