GUAJILLO-SPIKED PORK-AND-POTATO TACOS
Mexican comfort food good enough to serve guests. You can even make it the day before and reheat it right before serving adding a little water if needed. This has a mild taco filling - if you like your tacos with some heat, use some New Mexico chiles in place of some of the Guajillos. Adapted from Mexico: One Plate At A Time, by Rick Bayless
Provided by cookiedog
Categories Stew
Time 2h
Yield 12-16 tacos, 4 serving(s)
Number Of Ingredients 11
Steps:
- To make the chili sauce, in a dry heavy fry pan over medium heat, toast the chilies a few pieces at a time, pressing them flat against the hot surface with a metal spatula, until they are aromatic, about 10 seconds per side. (If the heat is right, you'll hear a slight crackle when you press them down, but you shouldn't see more than the slightest wisp of smoke; the inside surface of the chili should look noticeably lighter.) Transfer to a bowl and add hot tap water to cover. Place a small plate on the top to keep the chilies submerged and let stand for 20 minutes.
- Using tongs, transfer the chilies to a food processor or blender. Add the water, tomatoes and garlic and process to form a smooth puree. Set aside.
- To make the filling, in a 4-quart saucepan over medium-high heat, warm the oil. When the oil is hot, add the pork in a single layer (in batches, if necessary) and cook, turning, until richly browned all over, about 10 minutes. As the pork is browned, transfer it to a plate. When all of the pork is browned, return it to the saucepan.
- Push the chili-tomato puree through a medium-mesh sieve directly into the pan and cook, stirring frequently, until the saucy mixture is as thick as tomato paste, 6 to 8 minutes. Stir in the water and the 1 teaspoons salt, cover partially and bring to a simmer. Reduce the heat to medium-low and simmer, stirring frequently, for 20 minutes.
- Add the potatoes, cover partially and cook, stirring frequently, until the potatoes and meat are tender but not falling apart and the sauce has thickened to the consistency of canned tomato sauce, 20 to 30 minutes more. If the sauce is too thin, continue cooking, uncovered, until thickened. Taste and adjust the seasonings with salt.
- Scoop the hot pork-and-potato mixture into a serving bowl and sprinkle with the cilantro. Serve with the warm tortillas alongside.
GUAJILLO SPICED PORK AND POTATOES (PUERCO Y PAPAS AL GUAJILLO)
Spicy meat and potatoes! What more can a guy ask? Except the ease with which this is made - Crock-pot! Just put the ingredients in, set the dial and forget it until done. And the aromas! I have to leave the house when i am cokking this because the aromas will make me want to open the lid and sample!
Provided by Witch Doctor
Categories Pork
Time 7h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Spread the potatoes over the bottom of a slow cooker and top with the pork.
- Set a medium (8 inch) skillet over medium heat. When it is hot, toast the chili pieces a few at a time, pressing them against the hot surface with a spatula until they are aromatic and lightened in color underneath - about 10 seconds per side. (If you see more than a whiff of smoke, they are burning). Transfer the toasted chilis to a blender jar.
- Add the tomatoes with their juice, garlic, oregano, Worcestershire sauce, a generous 1 ½ tsp salt and 1 ½ cups water. Blend until as smooth as possible. Strain the mixture through a medium mesh strainer directly into the slow cooker, over the meat and potatoes. Stir to mix thoroughly.
- Set the lid in place and slow cook on high for 6 hours.
- Gently stir the stew - the sauce may look slightly broken, but it will come together with gentle stirring. If the sauce seems too thick, stir in a little water. Taste, and add more salt, if needed.
- Serve in bowls, sprinkled with the cilantro and onion. A stack of warm corn tortillas is the perfect accompaniment.
- Variations:.
- Pork and Potatoes al Guajillo as a Soft Taco Filling:.
- Cook the dish as directed above, but cube the potatoes rather than leaving them in larger wedges. Coarsely shred the pork with two forks. Leave the sauce quite thick. Serve with a dozen warm tortillas for everyone to make soft tacos.
Nutrition Facts : Calories 437.6, Fat 23.2, SaturatedFat 8, Cholesterol 80.6, Sodium 293.4, Carbohydrate 35.2, Fiber 3.9, Sugar 5, Protein 22.4
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- To make the Chilli Sauce:In a dry heavy skillet over medium heat, toast the chillies a few pieces at at time, pressing them flat against the hot surface with a metal spatula, until they are aromatic, about 10 seconds per side. If the heat is right, you'll hear a slight crackle when you press them down, but you shouldn't see more than the slightest wisp of smoke. The inside surface of the chilli should look noticeably lighter.
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- Using tongs, transfer the chillies to a food processor or blender. Add enough water from eh bowl to make one cup. Add the tomatoes and garlic, and process to form a smooth puree. Set aside.
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