I first made this wonderful dish for ABC 15's The Sonoran Grill, back when I was cooking on TV here in the beautiful Sonoran desert. It's the best of comfort foods with that amazing "southwestern twist!"
Plantains give this dish a nice mildly sweet background flavor. |
2 beef or 4 veal
shanks cut 1 inch thick
flour with salt
and pepper for dredging
2 Tbl corn oil
4 medium
carrots, diced
4 celery sticks,
diced
1 medium white
onion, diced
2 cloves garlic,
chopped fine
6 oz tomato
paste
1 ripe plantain,
peeled and diced
1 cup red wine
2 cups chicken
broth
3 cups of ancho
chile sauce or canned enchilada sauce *
salt and pepper
to taste
1 large banana
leaf
Dredge the beef
or veal in the flour and brown in hot oil in a heavy skillet. Remove the beef or veal and set
aside. Add the carrots, celery,
onion and garlic to the hot skillet and brown. Add the tomato paste and stir in, then fry until paste
starts to brown. Deglaze with wine
and then add chicken broth. Add
the beef and ancho chile sauce.
Bring to a simmer. Place in
a heavy Dutch oven or slow cooker lined with banana leaves. Cover and place in 350°f oven for 3 to 4 hours or until beef is
fork tender. If using a slow
cooker cook all day. If needed add
more chicken broth.
Serve with
fresh, hot corn tortillas, chopped cilantro, chopped white onion, lime wedges
and fresh salsa.
Ancho Chile Sauce
Great with enchiladas or Huevos Rancheros
10 to 12 dried
chiles Anchos
4 cups consomé
de pollo or chicken broth
2 clove garlic,
minced
1 teaspoon dried
Mexican oregano
1/2 teaspoon
ground cumin
1/2 teaspoon
salt
1/2 teaspoon
brown sugar
Toast the chiles
on a hot, dry comal or griddle, until soft and pliable. Remove chiles from comal and allow
to cool a little. Remove and discard the stems and seeds. Place all ingredients
in a saucepan and simmer for 15 minutes. Pour into a blender, 1/2 cup at a
time, and purée. (Be careful; hot liquids expand in a blender and can spill out
the top and burn you.)
work the sauce through a sieve into a bowl, mashing with rubber spatula, until
only the chile solids are left in the sieve. Discard solids. If sauce is too
thin, place back in saucepan and reduce to about the consistency of a thick
tomato sauce or thicken with a slurry. Serve sauce warm.
Makes about 5 cups
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