OUTSTANDING I need to try this
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• Smothered Restaurant-Style Fire Roasted Chile Verde Burrito
- Thread starter Moose
- Start date
- Joined
- Sep 3, 2009
- Location
- Springdale Ar
I love a good plate of Mexican food. Looks superb. Anxiously awaiting the recipe.
Thanks,
Robert
Thanks,
Robert
I conferred with The Missus who kindly notated the details of the recipe. Here it is:
[FONT="]Fire Roasted Chile Verde[/FONT]
[FONT="]Ingredients:[/FONT]
[FONT="]4 Pounds of pork shoulder meat, trimmed[/FONT]
[FONT="]¼ cup vegetable oil[/FONT]
[FONT="]2 Poblano chiles[/FONT]
[FONT="]2 Anaheim chiles[/FONT]
[FONT="]1 Jalapeno[/FONT]
[FONT="]5 Chile de Arbol, stems removed (Use less if you want your chile verde mild, use more if you like it hotter)[/FONT]
[FONT="]1 medium onion, cut in quarters[/FONT]
[FONT="]3 cloves garlic[/FONT]
[FONT="]6 Medium size tomatillos[/FONT]
[FONT="]1 Tbsp. coriander[/FONT]
[FONT="]1 tsp. cumin[/FONT]
[FONT="]1 Tbsp. chile powder*[/FONT]
[FONT="]1 tsp. oregano[/FONT]
[FONT="]2 bay leaves[/FONT]
[FONT="]3 tsp salt, add more later in the cooking process [/FONT]
[FONT="]1 tsp pepper [/FONT]
[FONT="]1 bottle or can of beer of choice[/FONT]
[FONT="]2 Tbsp flour[/FONT]
[FONT="]½ cup cold water[/FONT]
[FONT="]Preheat oven to 275°. Cut pork into ½ inch cubes and brown in a skillet with vegetable oil in 2 separate batches. Place cooked meat into a Dutch oven or similar covered cooking vessel. Grill the anaheims, poblanos, and jalapenos over a very hot fire until skin is completely blackened. Note: I use a weed burner for the peppers. Place tomatillos and onion can in a foil lined pan and broiled until partially browned. Place chilies in a brown paper bag to soften for about 20 mins.[/FONT]
[FONT="]Remove skin and seeds from the blackened chilies and place in a blender with onion, garlic, tomatillos, and beer. DO NOT WASH THE CHILES. Blend until smooth and add to meat in the dutch oven. Add the coriander, cumin, chili powder, oregano, bay leaves, chile de arbol, and salt and pepper. Pour beer into mixture and stir until combined.[/FONT]
[FONT="]Place covered Dutch oven in preheated oven and cook for approximately 4 -5 hours or until pork is fork tender. Combine flour and cold water into a slurry and pour into chili verde mixture. Cook an additional 30 minutes with dutch oven cover removed, stirring occasionally. Remove from oven and serve with tortillas, cheese and a sprinkle of cilantro. Can also be used in burritos or enchiladas. Enjoy! [/FONT]
[FONT="]*NOT chili powder, which contains other spices and seasonings[/FONT]
kevinstaggs
Babbling Farker
Making those fajitas I just ate/posted look pretty crappy... :-D
Looks great. Sure it tasted great too.
Looks great. Sure it tasted great too.
jzadski
Babbling Farker
I saw your pic in the woodpile and was hoping there would be more on it. I would surely hurt myself by overeating on those. Great job and thanks for the recipe
ShadowDriver
somebody shut me the fark up.
I really enjoyed my Birria Tacos tonight... and this just blows that away... especially on the picturesque side.
Having tasted some of your food and your never ending quest for perfection on every one of your favorite dishes I know it tastes as amazing as it looks. Mighty fine old chap. :-D
TravelingJ
is One Chatty Farker
I think the title is the part I'm having the hardest part with. That looks better than what I usually get at a restaurant.
bned
Found some matches.
looks great, will have to try
Looks awesome! My wife and I love Mexican food but haven’t done a lot with trying to make it ourselves at home. Would love to try this — thanks for the recipe!
CivilTrojan
is one Smokin' Farker
That looks incredible!! I really need to try this recipe but I have a few questions.
1. You said not chili powder but chile powder, what kind do you use or recommend?
2. Your recipe says 1 beer, but says to add it both to the blender and the pot; do you do both or one? I realize it probably doesn’t matter much as long as it gets added but was curious.
3. We don’t drink and have some close friends who are recovering alcoholics and will most likely be eating some of this at some point, do you know of a good substitute for the beer?
I thank you much for posting this recipe and for any answers you may have to my questions.
1. You said not chili powder but chile powder, what kind do you use or recommend?
2. Your recipe says 1 beer, but says to add it both to the blender and the pot; do you do both or one? I realize it probably doesn’t matter much as long as it gets added but was curious.
3. We don’t drink and have some close friends who are recovering alcoholics and will most likely be eating some of this at some point, do you know of a good substitute for the beer?
I thank you much for posting this recipe and for any answers you may have to my questions.
sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
Oh man...how did I miss this, that looks amazing :clap2:
Chad, we usually use New Mexico chile powder. Guajillo would also be good.
For the beer, yes, add to the blender as you'll want some liquid in there to help blend the chiles.
Finally, a perfect option for non-drinkers: Heineken makes a 100% non-alcoholic beer called "00", and Budweiser also has a 100% n/a beer. These have zero alcohol in them, vs traditional n/a beers that have .5%.
Hope this helps!
Jrogers84
is Blowin Smoke!
- Joined
- Apr 27, 2016
- Location
- Middle Michigan
Well I figured out what im making for the game this weekend.....
As Frank Barone would say......."Holy Crap!" DAYYUUM! That looks amazing!!!!!! I'd so hit that! Reminds me of the smothered red chile I always order down here at Las Palmas Restaurant with an egg on top. I am done for the rest of the day and night after eating it. Looks fantastic, Moose!!!
Bob
Bob
I can relate to what you're saying - most of the chile colorado I have had has been marginal. There have been a few, however, that were exquisite and unforgettable.
That's what I'll be working on next, a new chile colorado recipe...stay tuned. :thumb:
I prefer the red to green, but I agree with what you are saying. Green lends itself to just be the star, the stand out on its own just as an ingredient. Pair it with some cilantro, onion, garlic, tomatillo and it shines.
Red on the other hand, needs to be scratch made. Store bought stuff is just not good. Weak, bland, watery, vinegary (pretty much to extend shelf life), but store bought is just not good. Always start with dry pods, boil down, blender, food mill, bring to a simmer and go very light on seasonings. Salt, pepper, a lil cumin, and some o and g powder. Just let the red chile and its heat stand out. Also, for red, a lot depends on the pods themselves. There is a lot of variance among the pods themselves too.
Bob
Damn, I am hungry now.
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First introduction to chile verde was mid 70's in high school at Taco Bell. Back then, you could order your favorites made with either green or red sauce...they were right next to each other in seperate chaffing dishes at the prep counter. TB has sinced farted around with the green sauce, putting it in packets. On and off availabity at Michigan franchises and corporate stores.
Use to be able to order a burrito supreme with verde instead of TB's sorta nasty red sauce. IMO...TB is missing a golden opportunity to reintroduce the verde.
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