Red Chile (with Pork Or Vegetarian?) Recipe
a 16 oz. bowl served with two tortillas add cheese (upcharge) add ground beef, shredded chicken, or beans free of charge
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chiles
Remove the stems and seeds from the dried red chiles. Heat them in a dry skillet over medium heat for about 2-3 minutes until fragrant. Then, soak them in hot water for about 15 minutes until softened.
- 2
Blend the Sauce
In a blender, combine the softened chiles, garlic, onion, cumin, and tomato sauce. Blend until smooth, adding a little soaking water if necessary to achieve a pourable consistency.
- 3
Cook the Meat
In a large pot, add the pork (or ground beef/chicken). Brown the meat over medium-high heat, then drain excess fat if necessary.
- 4
Combine Ingredients
Add the blended chile sauce to the pot with the meat. Pour in the water or broth, and season with salt and black pepper to taste. Bring to a boil, then reduce the heat to low and let simmer for about 1.5 to 2 hours until the meat is tender.
- 5
Prepare the Tortillas
While the chile is cooking, heat the corn tortillas on a skillet or directly over the flame until warm and slightly charred, about 30 seconds per side.
- 6
Serve
Ladle the red chile into a bowl, serve with the warmed tortillas on the side, and sprinkle shredded cheese on top if desired.