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Gmane
From: Joe Stroud <kheper-qHhcd8v2xDhBDgjK7y7TUQ <at> public.gmane.org>
Subject: Sopapillas, carnitas, and red chile sauce (The art of the taco!)
Newsgroups: gmane.culture.food.recipes.nekhbet
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!
 
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