This recipe hails from the Northern States of Mexico - the cuisine here is simple, quite representative of the ingredients growing in the desert highlands. Chiles are technically fruits and the dance of spice and sweet in this dish make the chiles the star of the show. The green Anaheim chiles from the North are superb and if a fruit had the ability to capture the flavors of the desert sun, an Anaheim would be just that.
- Over an open flame, charr the Anaheim chiles until the skin has blackened. If you don't charr them all the way, the skin will not be able to be removed and will be difficult to digest. Once charred all over, place into a bowl and cover until the skin is cool enough to touch. Rub the chili of its burned skin and chop into pieces.
- Place the meat and garlic in a pot and cover with water so that the meat is fully submerged. Salt accordingly. Bring to a boil and scrape off any impurities floating on the surface. Lower the temperature and allow the meat to cook slowly, roughly 1 hour or until the meat is tender and soft to the touch.
- Once the remaining water has just about evaporated, raise the heat to medium, pour the lard or vegetable oil into the pot with the chopped onion. Allow the onion and the meat to caramelize slightly. Remove from heat and stir in the flour and constantly stir, for about one minute.
- Place back over a high flame and add the chiles and tomatoes with 2 cups of water and cover. Simmer for 20 minutes and stir so that the chile doesn't scald. The sauce should thicken to a soup/stew-like consistency.
Serve with fresh flour tortillas cooked on the comal and a if you want more heat, as Anaheims can rather mild, serve with seared serranos torreados.
- 10 Anaheim chiles
- 2lbs beef shoulder (or pork if you so choose), cut into 3 inch cubes
- 2 cloves garlic, chopped
- 2 cups water
- 1 tablespoon pork lard OR vegetable oil
- 1 white onion, chopped
- 1 tablespoon flour
- 3 fresh tomatoes, broiled and crushed by hand