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Entrée – Pork/lamb
Tex Mex Asado |
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This recipe was inspired by
Servando Vasquez, of Tulsa, OK (USA) and was featured on "You're the Chef" episode #702.
Watch this episode on Google Video.
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Yield: four portions
Ingredients:
Chili Sauce
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1 c. |
red, dried hot chilies, stems and seeds removed, seeds saved for later use |
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as needed |
water |
Pork
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2 lb. |
pork butt, cubed |
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1 tsp. |
garlic |
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1/4 c. |
fresh oregano, chopper |
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1 c. |
water |
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1/4 c. |
salad oil |
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1/4 c. |
flour, optional |
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as needed |
salt and pepper |
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Chili Sauce procedure:
Place red chili pieces and garlic clove in small pot with enough water to cover and boil until they are soft and tender. Pour chili, garlic, and boiling water into blender and puree until a smooth sauce is formed. Set aside for later use.
Pork procedure:
Combine cubed pork butt, garlic, oregano and water in heavy saucepot. Bring to a boil and continue cooking over medium heat, letting the water reduce for about 1 hour until only fat is left sizzling in the pot.
If the pork has extra liquid or fat in the bottom when it is tender, add the flour to the pork and stir until it is combined. Add the pureed chili sauce and the oregano to the meat and then simmer over medium-low heat for an additional 20 minutes to let the chili flavors marry with the pork.
Add salt and pepper to taste. The finished cooked pork should be very soft and tender (shredding as it is stirred is fine).
Enjoy with some homemade tortillas, beans and Mexican rice.
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