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.
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| Roast some dried chilis |
Then steep them like tea for 30 minutes in hot water.
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| Steeping the peppers |
Blend it all up
Out comes a nice enchilada sauce
I cubed some pork and dredged it in flour before browning in bacon fat. This might have been a mistake, the flour burned on the bottom of the pan.
Stew the pork in the enchilada sauce and chicken broth.
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| Simmering the pork. Beans cooking on the back burner. |
Beans and pork on a flour tortilla
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| Make a burrito. |
Dinner is served. I sure didn’t have beer with it when I was a kid 😉
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| 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.]
Rating: ★★★★ 4 out of 5 stars.
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