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Carnita with chili 🌶️ and sopita agada

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Directions:

Place dried chiles in a container, cover with boiling water and weigh down to submerge (I use a plate). Set aside to soften for 20 minutes. Remove and discard seeds (for less heat, optional) and stems.æ
In a blender, purée soaked chiles, 2 cups of the soaking liquid, garlic, cumin, paprika, black pepper, Mexican oregano and sugar (See Note 1).
In a large skillet or Dutch oven heat vegetable oil over medium high heat and brown the diced beef chuck and ground pork. Season with salt. Add the onion and cook for 3 minutes.
Pour chili con carne sauce over browned meat and cook for 3 minutes, stirring often. Add enough water to cover by an inch and bring to a boil. Close the lid, lower the heat and simmer for 2 hours. Stir occasionally (See Note 2).
Season to taste. Serve with toppings of choice like shredded cheese, sour cream, onions, cilantro and sliced jalapeños.
for sopa de fideo :
Tomato Sauce Instructions
• Place the tomatoes, onio, garlic and water into a blender. Blend until smooth then set aside.
Soup Instructions
• Over medium-low heat, heat the oil in a large pot, once warm add the fideo noodles. Stir to coat the fideo with the oil. Keep stirring and allow the noodles to toast or begin to brown. Don’t walk away, you don’t want the noodles to burn!
• Once toasted add the tomato sauce — be careful it may splutter from the heat. Quickly stir until everything is well combined. Turn heat to low and allow to simmer for 8 minutes. The tomato sauce needs to thicken a little bit and turn a darker red color.
• Next pour in the vegetable broth, add the cilantro if using and the salt, mix until well combined. Partially cover the pot and simmer for 8 to 10 minutes or until the noodles are soft and tender but now mushy!
• Taste and adjust salt if desired. Allow to cool slightly before serving. Top with you favorite toppings and enjoy!

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