Crock Pot Carne Adovada

Crock Pot Carne Adovada

Meat marinated in Adobo sauce.  This is an often-overlooked dish on menus throughout the southwest.  It has a rich, delicious taste, followed with a burning fire.  It’s an old family favorite.  If you’re in a hurry you can cut the pork into chunks, brown it and toss it in with the sauce!

Adobo sauce:

24 hot New Mexico red chile pods

10 cups chicken broth

3 cloves garlic, minced

1 Tbl. Mexican oregano

2 tsp. Ground cumin

1 tsp. salt

4 to 5 Lb.  pork shoulder (bone in more flavor/ boneless easier to cut into chunks)

Remove stems, seeds and veins from the chiles.  Carefully toast the pods, in a dry iron frying pan until soft and pliable but not until burnt (if the chiles burn they will become bitter).  Simmer the chiles in the chicken broth along with the garlic, oregano, cumin, and salt for 20 minutes.  Run chiles and broth through the blender one-half cup at a time.  (Be careful hot liquids expand in a blender and can spill out the top and burn you).  Work sauce through a wire sieve with the back of a spoon into a mixing bowl, until only the chile solids are left in the sieve.  Discard chile solids.  Slow smoke the pork until fully cooked, 165f, cut into bite sized pieces (and the bone if the roast has one) and place in a crock-pot (or large french oven or heavy cast soup pot, with lid) with the sauce for several hours on low.  Serve with hot corn tortillas and ice-cold beer.

Serves 10-12

Mild New Mexico Red Chile Enchilada Sauce

Mild New Mexico Red Chile Enchilada Sauce

This easy sauce will change the way you look at enchiladas, it also great on Chile Rellenos, Flautas or Huevos Rancheros!

10-12 Dried Mild New Mexico Red Chile
4 C Chicken broth
2 CLOVES Minced garlic
1 TSP Dried Mexican Oregano
1/2 TSP Ground Cumin
1/2 TSP Kosher salt
1/2 TSP Sugar
1/2 TSP Ground Pilonacillo or Brown Sugar

1. Roast the chilies on a hot comal until soft and pliable.  Remove chilies from comal and allow to cool down a little.  Remove stems and seeds.
2. Place all ingredients in a sauce pan and simmer for 15 minutes.  Pour in a blender, 3/4C at a time, and puree (Be careful -- hot liquids expand in a blender and can spill out the top and burn you).
3.Work the sauce through a sieve with a rubber spatula, until coarse solids are left.
If too thin cook to tighten or in a pinch add a little roux and simmer to tighten.
4. Serve warm.

The Best of Grill Roasted Beef

The Best of Grill Roasted Beef

While I’m painfully aware that this post will bring many negative comments, I want to tell you about the Grilled beef recipe that gets more request than any other I make.  I have heard several hundred times, over the thirty plus years that I have been serving this, “That’s the best grilled beef I have ever eaten!”

I developed this recipe over the course of a few years back in my twenties.  It was one of the early recipes that really got people’s attention.  It represents one of my core cooking beliefs, good fresh ingredients prepared well, with a little thought and direction will serve you much better than the current gourmet craze ingredients.  In short, just make some good home cooking, with your own little twists!

Mesquite Roasted Tri Tip of Beef with Joe’s World Famous Mexican Dark Beer Marinade

1 3-Lb. Tri Tip roast

Marinade:

3/4 cups soy sauce

1/2 cup Dark Mexican beer

1/3 cup olive oil

3 Tbl. white vinegar

1/2 diced white onion

1 Tbl. Crushed red chile

1 Tbl. Italian seasoning

3 cloves garlic minced

1 tsp. dark brown sugar

1 tsp. Fresh ground black pepper

Whisk all ingredients together in a non-reactive bowl.  Add Tri Tip and marinate overnight turning every couple of hours. Grill roast until a digital thermometer reaches 128°f when inserted at the thickest part of the tri tip.  Remove from heat and allow to rest for 10 minute before slicing across the grain.  It’s even better cold, the next day, although when it taste this good, leftovers are hard to come by

Serves 6-8