December 2, 2012
Getting caught up.
Another iteration of my ongoing quest to make chili colorado that approaches the quality of those Bob Newlon’s mom made when I was a kid. His mom was an amazing cook.
For this try I made my own enchilada sauce. Split and deseed some dried New Mexico red chili peppers. Then roast for a about 30 seconds.
|Roast some dried chilis|
Then steep them like tea for 30 minutes in hot water.
|Steeping the peppers|
Blend it all up
|Simmering the pork. Beans cooking on the back burner.|
|Make a burrito.|
Dinner is served. I sure didn’t have beer with it when I was a kid 😉
|Eat it up.|
This was the closest I’ve come to achieving my goal. I think the enchilada sauce needs some garlic and spices. You can find my recipe here. [EDIT May 25, 2018. I’ve updated the link to reflect my current ingredients and method.]