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What are you waiting for?
*mutters in creole*
Alright, so ... I just found out I can make huarache
but that's not important.
What IS important, is that... *yells at tv screen*
what?
Oh-
I've picked up a discount pork butt roast
(shoulder)
and I have intentions of creating the legendary chile verde of topeka's Rosa's (again).
*sigh*
this is something that has eluded me for an entire year since they closed their doors
the DAY OF MY COLLEGE GRADUATION > < !
I think I'm lacking tomatillos, but really I think I'll live.
I know exactly how it tastes, I'm hoping this offering will be adequate.
If not we continue to reverse engineer.
Speaking of reverse engineering.
Huarache. I need a steady supply of masa.
You can make this out of 1 egg, 1 quarter cup of milk- and crunchies of tortilla blended into a batter consistency.
Its the same method Alton Brown used to make masa tots, only I didn't go as nuts with mine, think ... hocake, only... tortilla only... naan.
So its a corn pan bread, and the additives really are endless- but there's no guarantee that raisins would be good in your batter.
I'd stick to salt pepper and diced chiles.
But hey- I love fennel, and cumin, and so on.
You could likely even use a different accent of juice flavorants though lime would be the standard.
What about pineapple? It goes great with pork and huarache on its own. Mango appears in traditional and neo mexican
... what about papaya
or even using the protein and fat content of an avocado to bond the batter instead of an egg
its not such ridiculousness. It works on paper as they hold many similarities chemically and dietarily
*dozes off*
AH!
oh right... agains with the chile verde
I'm pretty sure, somewhere, six months ago I posted my reconstituted chile method, and I may have even already attempted and failed at this dish
but what's different this time is I'm using MORE pork, and I'm using fresh tomatoes and grated garlic in the broth.
So I'm going to finely mince half an onion
butcher and dismember my beautiful butt to bite size pieces
and add probably 3-5 cloves of garlic
and my chile broth.
God DAMN this shit is dangerous.
I take about 1 1/2 handfuls (and I've got big hands) of whole dried serrano peppers (forget the dried name) and put them in a medium sized pot of boiling water for up to an hour but sometimes 15 minutes is enough to get the flavor out and soften the peppers
now
some people think removing the seeds or reducing the seeds bears doing.
because that shit will HURT someone when it gets into boiling water- the vapor can choke a rhino. Watch what your hands touch, mind your eyes, and don't go getting any big chefly whiffs of this stuff
I'm serious
I've been maced before.
By this dish.
And other times.
It sucks.
When your peppers are done, they'll look bouncey and crisp like their undried counterparts only dark dark red. take the contents of your pot to your blender and use your discretion of using the reserve liquid and the whole peppers to make a broth.
I go all in. Seeds, peppers, chile water.
I hurt myself with the spiciness.
The broth will be dark and have this rich smokeyness from the drying process.
You'd better believe its a good thing.
Alright
so you should probably have started sweating the onions and garlic and searing the pork bits
my bad for not getting to that point.
This dish is salty
add now.
add later
add at the table.
I never really detected black pepper though.
Once you've got some seer to your pork (but not really a crusty sear, this dish wasn't really known for anything but stewmeat texture, just a parcook trick) add the chile broth, you want that acidic broth to really penetrate and tenderize the pork, and you want the pork to juice out into the broth
and you want a spoon.
I'm going to stew this son-bitch on a low simmer
for 2 hours.
...
......
okay maybe 30 minutes if I'm hungry. But I'd do so under protest, and I'd really like a cast iron dutch oven for christmas mom.
When its done, I'm going to add the innards and seeds of one large tomato to offset the tomatillo and mater quotient missing in the stew process.
I could add em at the beggining, but I dunno, I think it wouldn't be AS detectable cooked that thoroughly in such a hefty broth. I'll adapt my method after this firing.
Rosa's served this heavenly pork soup [(some would call it chile con carne, gringos from new mexico insisted) Rick, the second generation owner, and I call it heaven] with your choice of flour or corn tortillas mexican rice containing adobo and lard and refried beans. I'm gonna serve it with lard fried rice and ... I'm fresh out of cornmeal. Oh well, thems the breaks kid.
It'll still be heaven.
I might even wear my straw hat, and listen to my friend's guitar CD.
Call it a permanent vacation.
~Chow.
