Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: John Wood
This varies each time we make it; here's how it worked tonight:
2 dried New Mexico chile pods
2 dried Pasilla Negro chile pods
5 chipotles
1 dried habanero
1 pound ground meat (turkey, tonight); can be small cubes of meat, too.
½ chopped onion
4 cloves garlic, chopped
1 tablespoon cumin
1 teaspoon oregano
1 teaspoon paprika
¼ cup burgundy
2 cups water
2 tablespoon corn flour (ground corn, not corn starch)
Break up the dried chiles into a bowl (be extremely careful with the habanero, if you use one). Cover with hot water, allow it to soak for half an hour or so. Place in a blender and turn into a smooth sauce; add water if necessary — should pour easily.
Brown the meat in a large saucepan. Add the onion and garlic, cook until onion starts to turn clear. Pour in chile sauce, a cup of water, and then the cumin, oregano, paprika, and burgundy. Stir well, add sufficient water to cover everything, then turn heat to low and simmer ½ hour, adding water and stirring as needed to prevent burning.
Once it is thoroughly cooked, make a thin paste of the corn flour and some water. Add this to the chile, stirring to mix well. Simmer (while stirring constantly) until the mixture thickens.
Note:
If you don't use a habanero, you may want to add some ground red pepper (cayenne). Or you may not want to. Wimp.