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Chili Meat Filling

Mexican.Chef's picture
Ingredients
  Lard/Vegetable oil 30 Milliliter (2 Tablespoon)
  Boneless pork shoulder/Beef chuck 1 Pound, cut into 1/2 inch / 1.3 centimeter cubes (450 Gram)
  Water 375 Milliliter (1 1/2 Cups)
  Dried cascabel chilies/2 dried ancho chilies 6
  Boiling water 250 Milliliter (1 Cup)
  Chopped white onion 15 Milliliter (1 Tablespoon)
  Garlic 2 Clove (10 gm)
  Salt 1 Pinch
Directions

1. Melt lard in large saucepan over medium-high heat. Add meat; cook, stirring occasionally, until brown on all sides, about 5 minutes. Remove and discard all fat.
2. Add 1 1/2 cups (375 mL) water to pan. Heat to simmering; reduce heat to low. Simmer, partially covered, until meat is tender, 20 to 30 minutes. Cool completely.
3. Meanwhile, seed and de-vein chilies; place in small bowl. Add boiling water; let stand 30 minutes.
4. Drain chilies well. Combine chilies, onion, garlic and salt in blender container; process until smooth. If needed, add cooking liquid from meat, 1 tablespoon (15 mL) at a time, to make smooth puree.
5. Drain meat; return to pan. Add chili puree. Cook and stir over medium heat until sauce is thickened and coats meat heavily, about 10 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Saute
Interest: 
Party

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