Red Chile Beef Pozole (Pozole Rojo de Res)

 

Red Chile Beef Pozole-Pozole de Res

 

I had not intended on preparing pozole this particular weekend, but many times spontaneous dishes happen! The beef short ribs were for St. Patrick’s day Guinnesse Beef Stew, but in the end we had our fill of beef. The weekend was upon us and I noticed the can of maiz pozolero(hominy) and it just had to be pozole! I had all of the other ingredients, minus the radishes, but that was an easy fix. Pozole, in my opinion, is one of the more simple and easy of the Mexican soup recipes. It can be prepared with pork, chicken, beef and even shrimp! I really enjoy the shrimp version. And it can also be finished in a green chile broth or white(no chile), if the red chile is not your favorite already. The dried chile most often used for preparing pozole is the guajillo pepper. It is mild in flavor and yields a nice red color when rehydrated. Another cut of beef that works well in soups or stews is beef hind shanks. That is my favorite for Caldo de Res(Mexican Beef and Vegetable Soup). I will leave the links for a few of my favorite pozole recipes and for the caldo de res at the end of the post. #mexicanfood #pozole

Pozole de Res-Red Chile Beef Pozole

Red Chile Beef Pozole~Pozole de Res

Yields 4-6 Servings

2 1/2 pounds beef short ribs or beef hind shanks
1 medium onion, quartered
1 whole head of garlic
2 bay leaves
1 carrot, sliced
1 stalk of celery, sliced
1 serrano, sliced open
handful of cilantro
salt to taste
10 peppercorns

6 chile guajillo, stems and seeds removed
1 tablespoon of Mexican oregano
4 cups maiz pozolero(hominy)

Garnish
cabbage, shredded
radishes, sliced
onion, diced
lemons, wedges
crushed chile piquin or red pepper flakes
guacamole
tostadas

Directions

To a large pot, add the beef ribs or hind shank, onion, garlic, bay leaves, carrot, celery and peppercorns. Fill with water, at least 3 inches above meat. Season with salt, to taste. Add the cilantro. Bring to a boil, reduce to a simmer and cook for 1 1/2 -2 hours or until meat is tender. Skim the foam off the top as it cooks.

While the beef is cooking, preheat a skillet or comal to medium heat. Once hot, place the chile guajillo onto hot surface. Toast 1 or two at a time so they don’t burn on you. Using a metal spatula, gently press down to speed up the toasting process. Toast for just a few seconds per side. They should change in color, slightly and become aromatic. Remove from heat and transfer to a pan of simmering water. Cook for 10 minutes. Let steep for another 10 minutes.

Drain the water from the chile guajillos and transfer the chile to the blender. Add 2 cups of fresh water, pinch of oregano and salt to taste. Blend on high until smooth. Set aside.

Remove all of the solids from the soup, minus the beef ribs. Strain the chile sauce through a wire mesh strainer directly into the soup. Add in 1 1/2 full teaspoons of Mexican oregano. Bring to a boil. Add the hominy and reduce heat to a simmer. Cook for another 30 minutes. Taste for salt. Serve into large bowls, adding 2 ribs per bowl. Garnish to your liking. Yields 4 hearty servings or 6-smaller servings.

Chile Guajillo-Pozole de Res. Beef Pozole

Dried chile guajillo is one of the mildest when it comes to the dried chile peppers. Yields a nice red color for sauces.

pozole de res-red chile beef pozole

I started adding a few more ingredients like celery, carrot and cilantro to many of my soups to start the base. It adds more flavor!

pozole de res-red chile beef pozole

Simple ingredients, oregano, dried chiles and hominy….

Pozole de Res-Red Chile Beef Pozole

I enjoy a simple tostada of a simple guacamole when serving pozole.

Chile Piquin

Chile Piquin! My favorite of the spicy dried chiles. This sweet little molcajete was a gift from my friends Laura and Ramon Lopez. I love it!

 

Red Chile Beef Pozole-Pozole de Res

The next day, the beef pozole was even better!!

Red Chile Beef Pozole-Pozole de Res

If I have them, I like to slice some red fresno chile and serrano to garnish my pozole.

Red Chile Beef Pozole-Pozole de Res

Shredded lettuce is often also used as a garnish instead of the cabbage. I prefer the cabbage for it’s crunchy texture.

Red Chile Beef Pozole-Pozole de Res

I love that I can add these little quick videos! Cooking should be fun!

http://pinaenlacocina.com/2016/06/07/green-chile-pork-pozole-pozole-verde/

http://pinaenlacocina.com/2016/07/24/pozole-de-camaron-shrimp-and-hominy-soup-in-a-chile-guajillo-broth/

http://pinaenlacocina.com/2016/06/07/red-chile-pork-pozolepozole-rojo/

Caldo de Res~It’s a Sunday Thing (Mexican-Style Beef Soup)

 

How To Prepare Basic Chile Powder

How To Prepare Chile Powder

Did you know that most “chili”, chile powder that is sold in the spice isle is actually a blend of spices? If you read the label, many times it is not a pure  chile powder. Cumin, salt and other spices may be added. And if you go for the pure chile powder, like ancho, they can be quite expensive for just a few ounces. For a couple of years now, I have been preparing my own chile powder in small batches. My homemade pork chorizo is prepared from freshly toasted and ground chiles and spices. Find the link below to prepare your own Mexican chorizo at home! It’s takes a little while to process all of them in my small coffee grinder, but it’s well worth the effort.  When I find myself with too many dried chile pods, it’s much easier to toast and grind them into powder form. Easier to store and I can preserve their freshness alot longer. I was recently asked how much powder would one chile ancho pod yield when ground to a powder form. Good question! Here are the results. 

How To Prepare Chile Powder

Chile Ancho Powder

3 ounces dried chile ancho pods
coffee grinder
comal or griddle


Directions


Remove the stems and seeds from the chiles. Place chile pods on a preheated comal(griddle).

Toast for about 15 to 20 seconds per side. The chiles will become aromatic and you should see a light smoke.

Never leave them unattended or they can burn and become bitter.

Tear the chiles into smaller pieces. Place pieces into a coffee grinder and grind in batches until you have a fine powder.

Three ounces yields about 6-7 loose tablespoons of powder.

One average pod yields about 1 1/2 tablespoons of powder.

How To Prepare Chile Powder

Store chile pods in a cool dry space.

How To Prepare Chile Powder

A dry, hot metal comal works best for toasting dried chiles.

How To Prepare Chile Powder

The fresher the dried chile ancho pods are, the more bright red the powder or sauce will be.

How To Prepare Chile Powder

Fresh blended chile powder can be stored in the refrigerator. Blend with boiling water to rehydrate instantly! 

How To Prepare Mexican Chorizo

Check out my post on how to prepare homemade chorizo. I tested three different methods. 

http://pinaenlacocina.com/2014/07/19/preparing-mexican-chorizo-at-home-three-tested-recipes/

How To Prepare Mexican Chorizo

Shredded Brisket Flautas~ Flautas Estilo de La Romero Rubio

Flautas Estilo de La Romero Rubio-Shredded Brisket Flautas

What happens when you are not even fully awake, waiting for the coffee to brew at 5 a.m. and you watch food videos on You Tube? This happens! Flautas Estilo de la Romero Rubio. These shredded brisket flautas are adapted from a popular restaurant in Mexico that prepares these giant size beef flautas.  The big question I get all the time, “are they taquitos, flautas, tacos dorados?” Yes! All of the above! I grew up with Mom’s tasty shredded beef taquitos. Then the next time she prepared them she would call them flautas, lol! It’s all good. Just in case you didn’t know already, flauta is the Spanish word for flute. Make sense, right? Look like the most delicious flute ever! I started off creating a picture collage for the post. But you really cannot get the feel of these flautas unless you see close up. So here it is, finally. I have been wanting to blog about these for a few months now. If you get a chance, look up Flautas de La Romero Rubio on You Tube. Don’t watch while you are hungry though, ha, ha!  I broke down the recipes individually for easy reading. #foodieforlife #flautasdelaromerorubio 

p.s. this is a long blog post, ha, ha, ha! Enjoy the pictures. And remember to double the tortilla recipe!

Flautas Estilo de La Romero Rubio-Shredded Brisket Flautas

The original salsa served on these flautas is salsa verde, but feel free to garnish how you like.

Beef Brisket in the Pressure Cooker

Brisket For Shredded Beef Flautas

Pressure Cooker Method: Below is the Slow Cooker Recipe, No Worries.
2 pounds brisket or flank steak
carne asada seasoning, your choice
oil
2 cups water
2 cloves garlic, smashed
1/2 onion
2 bay leaves
2 teaspoons beef bouillon powder
2 tablespoons Maggi sauce
1 teaspoon peppercorns

You will also need one onion, sliced in half.

 

Directions

Season the brisket on both sides with carne asada seasoning.

Preheat 2-3 tablespoons of oil in a large skillet at medium heat.

To the bottom of the pressure cooker, sliced onion, add the beef broth or water, garlic, onion, bay leaves, bouiilon, maggi and peppercorns. Turn heat to medium/low.

Sear the brisket in the hot oil for 4-5 minutes per side. Transfer to the pressure cooker.

Secure and lock the lid. Turn heat to high. When it comes up to pressure and the safety valve locks wait for the steam release knob to begin to rotate. As soon as it does, turn heat down to medium/low and set your timer for 1 hour.

When time is up, carefuuly move cooker off of the heat. When the safety valve unlocks, remove brisket onto board. It will shred alot easier if you do this while the brisket is hot. Using two forks, finely shred the brisket. Cover and store until ready to use.

Brisket

Slow Cooker Method For Brisket

Season and sear the brisket as instructed above. To the bottom of the slow cooker, you will add all the same ingredients listed above. Except that you will increase the water to 4 cups and the bouillon to 4 teaspoons.  Cover and cook on low for 6-8 hours or on high for 4 hours. It’s done when you can easily pull and shred the beef with two forks.

 

Salsa Verde-Tomatillo Salsa

Salsa Verde-Tomatillo Salsa

Salsa’s~ Cooked, Dry Roasted and Fresh!

Corn Tortillas for Flautas

 

Large Oval Tortillas For Flautas

1 1/2 cups masa harina
salt to taste
1 1/8-1/4 cup hot water

This recipe will yield 9 tortillas that weigh about 1.6 ounces each. Double the recipe for more than 9 flautas!

Combine the masa harina and salt in a bowl. Gradually mix in the water until dough forms. Roll 9 equal masa balls and flatten them slightly. Transfer to a plate and cover with plastic wrap.

Get your tortilla press ready, by lining it with 2 pieces of plastic from a clean grocery bag or ziploc type bag.

Preheat comal or griddle pan to medium heat for 5-6 minutes.

When ready, take one masa ball and shape it into an oval shape. Place it in between the lined tortilla press and press once. Take the tortilla out with the plastic and place it on a flat surface. Use a rolling pin to gently roll up and own to extend the length of the tortilla. And still keeping it in an oval or egg shape.

Peel plastic off and gently place onto hot comal. You should hear a sizzling sound right away. If you do not, the comal is not hot enough. Cook the tortilla just until it becomes loose and can easily be fliped over. Flip and cook for 20 seconds. Flip and gently press around the edges. This will, most times, cause the tortilla to inflate. As soon as it does, transfer tortilla to a pot lined with a towel. Cover with towel and then with a lid to the pot. The steam created will soften the tortillas and make them more flexible! Love it!

Flautas Estilo de La Romero Rubio-Shredded Brisket Flautas

Ok, so now that you prepared your brisket, tortillas and salsa, let’s make some delicious flautas!!

Flautas Estilo de La Romero Rubio-Shredded Brisket Flautas

You Will Need
Oil for frying, about 2 cups
12 or more oval tortillas
shredded beef from 2 pound brisket
toothpicks
shredded lettuce
salsa verde
mexican crema
cotija cheese, optional
jalapeños en escabeche(pickled jalpeños)
Hope You Are Hungry!

After tortillas are made, lightly fry them for a few seconds per side in shallow preheated oil. Place tortillas in between foil paper and let them cool for just a minute or two.

Preheat the 2 cups of oil in  a large skillet for 5-6 minutes or until temperture reaches 360 degrees F.

Fill each tortilla with about 2 1/2 tablespoons of shredded beef. Roll, but not real tight. Secure with a toothpick

Fry 3-4 flautas at one time for about 3-4 minutes, turning as needed. Once crispy, but not too crispy, transfer them to a bowl lined with paper towels. Stand them up, so the oil drains out of the bottoms.

When you are done frying, carefully remove the toothpicks. Open the flautas at the seam and stuff it with lettuce. Add more shredded beef on top of lettuce, then salsa, then crema. If using cotija cheese, sprinkle, to taste! Eat! The flautas are big and very filling! Satified that craving. This is what happens when I watch food videos on YouTube, Lol!

 

Corn Tortillas For Flautas

 

Someday I will have real fresh ground masa for tortillas! But for now the masa harina works wonders!

Wooden Tortilla Press

I absolutely love the wooden tortilla press compared the traditional metal press. I ordered this online through MexGrocer out of San Diego. Great customer service!

Corn Tortillas For Flautas

Gently press as you get to the ends of tortillas. If you press to hard, the tortilla will be too thin and it may not come off the plastic easily.

Corn Tortillas For Flautas

Corn Tortillas For Flautas

For years I was using a plastic storage bag to line my press and it worked ok, but sometimes the tortilla would stick. I saw on a video how they were using a t-shirt bag from the grocery store, so I tried it! I washed the bag gently and let it dry first. It works so much better!!! No sticking!

Corn Tortillas For Flautas

I use a cast iron comal with a very light coat of oil to cook my tortillas

Corn Tortillas For Flautas

Not only for flautas, these oval shaped tortillas make an impressive taco dorado(crispy taco) or folded quesadilla!

Shredded Brisket Flautas

 

If you are not up to preparing your own tortillas, take two store bought tortillas. After you fry to soften them, overlap them enough to make a longer flauta. Roll and secure with two toothpicks. Fry as directed. They make break more when you try to stuff them.Shredded Brisket Flautas-Flautas Estilo de La Romero Rubio

The fresher the tortillas are, the easier they wil roll without tearing. I always secure them with a toothpick.

Shredded Brisket Flautas-Flautas Estilo de la Romero Rubio

Give the flautas some room while you fry them. So fry 3-4 at a time.

Flautas Estilo de La Romero Rubio

I wanted you to see them before everything was added, Lol! Gently open them and stuff that lettuce in!

Flautas Estilo de La Romero Rubio

 

Flautas Estilo de La Romero Rubio

The second time I prepared the flautas, I charred the tomatillos and chiles in the salsa recipe on the comal. Whichever you prefer, it’s up to you. 

 

Flautas Estilo de La Romero Rubio-Shredded Brisket Flautas

 

 

 

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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