Chili Meat Filling Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Boneless beef | 1 pound | |
| Water | 1 1/2 Cup (16 tbs) | |
| 6 dried cascabel or 2 dried ancho chilies | ||
| Boiling water | 1 Cup (16 tbs) | |
| Onion | 1 Tablespoon, chopped | |
| Garlic | 2 Clove (5gm) | |
| Salt | 1 Pinch | |
Directions
1. Melt lard in large saucepan over medium-high heat. Add meat; cook, stirring occasionally, until brown on all sides, about 5 minutes. Remove and discard all fat.
2. Add 1 1/2 cups (375 mL) water to pan. Heat to simmering; reduce heat to low. Simmer, partially covered, until meat is tender, 20 to 30 minutes. Cool completely.
3. Meanwhile, seed and de-vein chilies; place in small bowl. Add boiling water; let stand 30 minutes.
4. Drain chilies well. Combine chilies, onion, garlic and salt in blender container; process until smooth. If needed, add cooking liquid from meat, 1 tablespoon (15 mL) at a time, to make smooth puree.
5. Drain meat; return to pan. Add chili puree. Cook and stir over medium heat until sauce is thickened and coats meat heavily, about 10 minutes.
2. Add 1 1/2 cups (375 mL) water to pan. Heat to simmering; reduce heat to low. Simmer, partially covered, until meat is tender, 20 to 30 minutes. Cool completely.
3. Meanwhile, seed and de-vein chilies; place in small bowl. Add boiling water; let stand 30 minutes.
4. Drain chilies well. Combine chilies, onion, garlic and salt in blender container; process until smooth. If needed, add cooking liquid from meat, 1 tablespoon (15 mL) at a time, to make smooth puree.
5. Drain meat; return to pan. Add chili puree. Cook and stir over medium heat until sauce is thickened and coats meat heavily, about 10 minutes.
Chef
