I normally keep the seeds in to add some spike. Also, if you have annato
seeds, you may want to add a few with the lard. Sometimes, you can even
buy annato-flavored lard.
- 2 lbs lean beef or pork or half of each
- 7 ancho chiles or 10 New Mexico red chiles
- 4 garlic cloves, peeled
- 1/2 cup pork lard
- 1/4 cup flour
- 1 1/2 tsp salt
- 1 tbsp dried oregano leaves
- 1 tsp ground cumin
- Boil the meat in water with some salt and ground black pepper until
the met is tender.
Drain the meat, saving broth. Cube it. Set aside.
- In the meanwhile, remove tops and seeds from chiles and boil in
salted water for 10-15 min. Cool and puree in blender with 1-2
cups of broth, and garlic (you may use some of the water from chiles
- Pan fry the meat in 1/4 cup of lard.
- In the remainder of lard brown flour until golden brown. Add
chile puree, meat, and salt. Bring to boil and then simmer for
10-15 min to thicken the sauce.
- Add the oregano and cumin and cook another 10 min.
- Serve with flour tortillas. Garnish with chopped scallions, lime
juice, etc. Beans and Mexican rice go mighty nice.
or queries:dkumar at cs dot brynmawr dot edu