Post by Shalali on Jan 22, 2009 16:55:23 GMT -5
In New Mexico, chile is a plant, not a dish. I make chile caribe by boiling red Anaheim chile peppers in water for 15 minutes. Then I put the water, chile, garlic, cumin, oil, and salt into the blender. This is the base for any chile dish I make. We usually (every Monday) just cook up a pot of pinto beans, a couple pounds of ground beef, and serve it with cheese, tortillas and/or cornbread, and chile caribe to dish in as needed.
Chile Caribe:
5-10 dried red chile pods rinsed and stem taken off and broken up
2-4 cloves garlic
1/2 teaspoon freshly ground cumin
1/2 teaspoon salt
1 teaspoon oil
Water.
Place broken chile pods, garlic, spices, and oil in medium sauce pan with water 2-3 cups of water (water level should be below the level of the chile pods)
Once boiling, cover, and cook for 15 minutes.
Pour into blender and gradually work up to highest speed and blend for a couple of minutes. Serve with beans and meat. Can be added to a white sauce to make enchilada sauce.
Pinto Beans:
Soak 4-6 cups in water with 2 tablespoons whey or lemon juice overnight.
Drain and place in pot with water to cover.
Bring to a boil and skim scum off top.
Add:
3-4 cloves garlic
1/2 teaspoon freshly ground cumin
1 teaspoon dried oregano
1 tablespoon salt
1/4 cup oil (prefer bacon grease or coconut oil)
cut up bacon if desired or a hamhock
1 bunch chopped fresh cilantro (if in season)
2-4 dried tomatoes (if desired)
Turn down to low; cook covered for 3-4 hours. Don't forget to check water level- keep covered.
Ground beef:
Brown ground beef with
1-2 garlic cloves
1-2 teaspoons salt
1/4 teaspoon cumin
Serve beans and beef separately on table with grated cheese, tortillas and/or cornbread and chile caribe on the side.
Chile Caribe:
5-10 dried red chile pods rinsed and stem taken off and broken up
2-4 cloves garlic
1/2 teaspoon freshly ground cumin
1/2 teaspoon salt
1 teaspoon oil
Water.
Place broken chile pods, garlic, spices, and oil in medium sauce pan with water 2-3 cups of water (water level should be below the level of the chile pods)
Once boiling, cover, and cook for 15 minutes.
Pour into blender and gradually work up to highest speed and blend for a couple of minutes. Serve with beans and meat. Can be added to a white sauce to make enchilada sauce.
Pinto Beans:
Soak 4-6 cups in water with 2 tablespoons whey or lemon juice overnight.
Drain and place in pot with water to cover.
Bring to a boil and skim scum off top.
Add:
3-4 cloves garlic
1/2 teaspoon freshly ground cumin
1 teaspoon dried oregano
1 tablespoon salt
1/4 cup oil (prefer bacon grease or coconut oil)
cut up bacon if desired or a hamhock
1 bunch chopped fresh cilantro (if in season)
2-4 dried tomatoes (if desired)
Turn down to low; cook covered for 3-4 hours. Don't forget to check water level- keep covered.
Ground beef:
Brown ground beef with
1-2 garlic cloves
1-2 teaspoons salt
1/4 teaspoon cumin
Serve beans and beef separately on table with grated cheese, tortillas and/or cornbread and chile caribe on the side.