Subject: Sopapillas, carnitas, and red chile sauce (The art of the taco!)
Date: Friday 24th August 2007 22:23:43 UTC (over 10 years ago)
Sopapillas, carnitas, and red chile sauce (The art of the taco!) 3 pork rib-chops (dark meat) about 1 3/4 lbs in total basic red chile sauce (recipe follows) Sopapillas: Indian fry bread (recipe follows) fat for deep-frying, preferably lard salt cheddar cheese, grated chopped cilantro, for ganish (optional) red chile sauce: 1 oz. New Mexican or Guajillo Chile Pods 1 1/2 cups water 1/8 Tsp whole cumin seeds 1/4 - 1/2 Tsp Mexican Oregano 1 clove garlic, pulverized salt to taste Remove stems and seeds from the Chiles. Blister Chiles in a heavy skillet over medium heat. DO NOT ALLOW CHILES TO CHAR! Burned Chiles can become exceedingly bitter and indigestible. Heat a bowl, containing 1 1/2 cups water in a Microwave to boiling. Submerge the Chiles in the hot water until well saturated, about 1 hour. With a hand blender, puree the Chile/water mixture unto a fine consistency. Strain the resultingly thin paste thru a strainer. While using a wooden spoon, mash, scrape and coax the maximum quantity of the sauce from the skins into a receiving bowl. Adjust water level to about 1 1/2 cups. Place the Red Chile sauce into a saucepan, along with cumin, Mexican oregano, garlic, and a fair amount of salt. Bring pan to a boil, then simmer over low flame for 10 minutes. Do not reduce this sauce too severely. Sopapillas: 1 cup flour 1/8 cup COLD lard 1/2 Tsp baking powder 3/4 Tsp salt 3 oz. warm water Combine the lard into the flour with a fork or a pastry cutter. Add the salt and baking powder. Pour in the water, slowly, while mixing. Form the mixture into a mass. Knead the mass for 2 minutes. Shape the dough into a large ball. Place the ball into a dish and cover with plastic wrap. Allow the dough to rest for 1 hour. Form 7 equal-sized dough balls from the big ball. Return the dough balls to the dish and cover again with plastic wrap. Heat up the deep-fat fryer. The oil should be hot, about 365 degrees F. Dry off the chops. Carefully, slide them into the fat. Fry until the chops become well-brown. (At 365 degrees F, the chops will only take about 5 minutes.) Remove the chops, drain them on paper towels and salt them down. Spread some flour on a flat surface. Smash a dough ball into a flat circle. Flour a rolling pin and roll the flat circle into a 6" circle. Poke a 1/2" hole near the center of the circle. (This will prevent the bread from exploding.) Place the dough into the hot oil. Fry until golden brown on the bottom side. Turn over and fry until golden brown on the second side. The dough will puff up, severely. Drain the bread on a paper towel. Repeat with the remaining dough balls. Cut or rip the pork meat from the chops. Slit the bread to open it up into one big pocket. Stuff some pork into the pocket. Stuff some cheese into the pocket. Pour some hot red chile sauce into the pocket to melt the cheese. These are the best tacos around!