Tag Archives: Braising

Costillas de Puerco en Chile Colorado (Chile Ancho Braised Pork Ribs)

One of my all time favorite recipes that reminds of Mom and home are Costillas de Puerco en Chile Colorado. These country style boneless ribs are seared and browned at high heat and then braised in a homemade chile ancho sauce for almost 3 hours. The results are a tender, moist and flavorful rib. I don’t think my Mom ever used the boneless version of the country style ribs, but I find them to be economical and you don’t have to worry about any small, sharp bones. My ispiration for wanting to cook these ribs, was that I wanted to prepare a special batch of pork tamales for my good friend Olivia. She used to help me prep for hours in the early mornings when I was cooking a Mexican lunch in one of the local towns. Prep work can be tedious and not everyone has the nack or the patience for it. I often say that it’s my “kitchen therapy”. I wanted to surprise her on our upcoming visit with these tamales. This was the fastest batch of tamales I ever prepared, LOL! Plus I was anxious to try out my new vintage steamer pot that I found for a good price at the antique center. It worked like a charm for a small batch of tamales.  And with the remaining part of the ribs, we enjoyed them with rice,  beans  and warm tortillas. The best!

**Don’t forget to check out my recipe for tamales at the end of this post using the delicious recipe for Costillas de Puerco en Chile Colorado!!

Costillas de Puerco en Chile Colorado

Costillas de Puerco en Chile Colorado

Ingredients

10 chile ancho, stems and seeds removed
2 cups chicken broth
1 teaspoon cumin seeds
4 cloves garlic
1/2 onion
2 teaspoons oregano
1 teaspoon pepper
1 tablespoon Maggi Sauce
salt to taste

Chile Ancho has to be one of my most favorite of the dried chile peppers.
Chile Ancho has to be one of my most favorite of the dried chile peppers.
Depending on how old the dried pepper are, your sauce can come out anywhere from bright red to a dark reddish brown color.
Depending on how old the dried pepper are, your sauce can come out anywhere from bright red to a dark reddish brown color.

 

You will also need
2 1/2 pounds boneless pork country style ribs
salt
pepper
garlic powder
2 more cups broth

*Grapeseed or canola oil

 

Investing in a few oven proof skillets and pans comes in handy when you have recipes that require you to brown and braise the meat.
Investing in a few oven proof skillets and pans comes in handy when you have recipes that require you to brown and braise the meat.

 

1. Cover the chile ancho with water. Bring to a boil , reduce the heat and cook for 10 minutes. Drain the liquid and transfer to the blender. To the chiles, add 2 cups broth, cumin seeds, garlic, onion, oregano, pepper, Maggi sauce, and salt to taste. Blend on high until smooth. Set aside.

2. Season the pork with salt, pepper and garlic powder on both sides. In a deep skillet, add 4 tablespoons of oil. Preheat to medium heat for 5 minutes. Add the pork to hot pan and brown on all sides, turning as needed.

3. Add the sauce from blender and 2 remaining cups of chicken broth to the ribs in pan. Stir to combine, reduce heat. Cover and cook on the stove top at a low simmer for 2 1/2 to 3 hours. You could also finish cooking it in a 350 degree oven for or in the slow cooker(on high) for about the same time. If the chile sauce gets too thick, add a little more water or broth as it cooks. Yields 4 to 6 servings.

 

This recipe was ans still is a favorite among all of my siblings. Most often, my mom prepared the recipe with bone in ribs.
This recipe was ans still is a favorite among all of my siblings. Most often, my mom prepared the recipe with bone in ribs.
Not only are these ribs great to serve as is, but I took about 1 pound of the ribs and chopped them up. The next day I prepared a small batch of tamales for a good friend.
Not only are these ribs great to serve as is, but I took about 1 pound of the ribs and chopped them up. The next day I prepared a small batch of tamales for a good friend.
Love that the pot is so light weight and did an excellent job on steaming the tamales!
Love that the pot is so light weight and did an excellent job on steaming the tamales!
Two cups of pork filling with about 2 full cups of prepared masa for tamales yields about 14 tamales.
Two cups of pork filling with about 2 full cups of prepared masa for tamales yields about 14 tamales.

Once you prepare you chile colorado sauce for the costillas de puerco from recipe above, reserve 1/2 cup of the sauce. This will be the sauce you add to the masa for tamales.

Chile Colorado Pork Tamales

Masa
4 cups masa harina
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup chile ancho sauce
3 1/2 cups warm chicken broth
1 cup pork manteca or shortening, melted

You Will Also Need

30 to 40 cornhusk for tamales

4 full cups of cooled pork filling, finely chopped

 

1. I would suggest you soak the cornhusk overnight in some really hot water. The next day, drain the water and cover with more hot water before using.


2. Mix the dry ingredients. Mix in the warm broth and chile sauce until dough forms. Gradually mix in the manteca or shortening until well incorporated. Taste for salt, cover and let set for 30 minutes.

3. Set up your assembly station with cornhusk, masa and filling. Take a cornhusk, shake off excess water and spread with masa on the bottom half, about 3 tablespoons of masa. Fill down the center with 2 tablespoons of pork filling. Fold in the sides to close, then fold down top flap. Place seam side down onto tray until you are done filling.

4. Fill the bottom of a steamer pot with water. Place the filled tamales, open side up, in a steamer pot. Bring to a quick boil on high heat, Lower the temperature to medium and steam for a good hour and 15 minutes. I like to set my timer for every 30 minutes and fill steamer with 2 more cups of hot water. You never want to run out of water when steaming the tamales. It’s best to have a little too much than run out.

5. When time is up, just shut off the heat and let tamales set up in the pot for 30 minutes or more. To test a tamal right away, pull one out and let it cool slightly. The husk should pull away from the tamal easily. The cooler they get the more firm they will become. This recipe yields 30 good size tamales. * I prepared only half of the tamales on this day and left the rest for another day. That’s why the steamer pot was not full.

Place filled tamales seam side down as you fill them.
Place filled tamales seam side down as you fill them.
Usually when I get to the last taml, there is an odd amount of masa left, so I just take it all and make one big tamal, lol!  They are known as el tamal borracho.
Usually when I get to the last taml, there is an odd amount of masa left, so I just take it all and make one big tamal, lol! They are known as el tamal borracho.
When I don't have enough tamales to fit the steamer pot, I will insert a heat safe bowl or small pot in the center. This will keep the tamales from falling  over and becoming mis-shapen while they steam.
When I don’t have enough tamales to fit the steamer pot, I will insert a heat safe bowl or small pot in the center. This will keep the tamales from falling over and becoming mis-shapen while they steam.
You know the tamal is tasty when it can stand on it's own without adding salsa. But again, the salsa verde is a must  and the way I remember enjoying them at home.
You know the tamal is tasty when it can stand on it’s own without adding salsa. But again, the salsa verde is a must and the way I remember enjoying them at home.

 

 

Carne Deshebrada (Braised Shredded Beef)

 

 

Carne Deshebrada or shredded beef is one of those staple recipes that I learned early on thanks to my Mom. Most times she would slowly cook up the beef to prepare her delicious taquitos dorados with avocado tomatillo salsa, yum! My job was to help shred the beef and I loved it because I  would sample it while shredding, ha ha! Hey, had to make sure it was good. When preparing a guisado  for carne deshebrada, you can go simple with a chile ancho sauce or clean out the refrigerator, like me, and add tomatillos, tomatoes, chile serrano, jalapeño, onions, garlic. The works!  For this recipe today, I paired the carne deshebrada (shredded beef) with a quick jalapeño salsa prepared with my favorite jalapeños in escabeche from La Costeña. I have tried so many brands, but they have the best flavor. And since my siblings are not here to steal all those tasty carrots that are brined with the jalapeños, I really love adding them to the salsa as well. Instead of serving the beef on a traditional tostada, try frying up a batch of corn tortilla strips instead. It solves the problem of trying to eat the tostada without it breaking and dropping food all over, lol! In this case, forks are allowed. And you are probably thinking, why skirt steak? Should I have used an inexpensive cut of beef instead? Lucky for me one of the local markets carries skirt and flank steak often at discounted  prices that I can afford to purchase more often. Don’t get me wrong, I do love my grilled steak, but for this recipe the skirt steak shreds just perfect and has a wonderful beef flavor.   

Carne Deshebrada (Braised Shredded Beef)
Carne Deshebrada (Braised Shredded Beef)

2 pounds skirt steak or chuck roast
salt
fresh ground pepper
garlic powder
cumin
Olive oil
1 medium white onion, sliced
4 cloves garlic, sliced
3 to 6 serranos or jalapeños, stems removed
2 large poblanos, sliced into strips (red or green)
3 tomatillos, quartered
3 roma tomatoes. quartered
2 bay leaves
1 teaspoon oregano
1 teaspoon thyme
3 tablespoons Worcestershire sauce
water

* I keep a small container of my own spice blend in my pantry. It is equal parts salt, pepper, garlic powder and ground cumin.

Skirt Steak
Skirt Steak. I like to trim off the extra fat and tough skin before searing.
Tomatillo ,Tomato and Chile Pepper Medley That Will Become The Sauce.
Tomatillo ,Tomato and Chile Pepper Medley That Will Become The Sauce.

For Jalapeño Salsa
6 pickled (en escabeche) jalapeños (seed and dice finely)
1/2 red onion, diced
any or all carrots from pickled jalapeños
1/8 cup brine from jalapeños
Juice of 1 lime
1/2 teaspoon mexican oregano
1 tablespoon olive oil
Salt and pepper to taste

* The salsa pictured below is a variation of the one listed above. The pictured salsa did not have red onions, but does include freshly chopped cilantro.

Jalapeño Salsa
Jalapeño Salsa
Beef combine with the tomatillo chile pepper medley with added liquid ready to begin to braise.
Beef combine with the tomatillo chile pepper medley with added liquid ready to begin to braise.

 

1. Season the beef, to taste, with salt, fresh cracked pepper, garlic powder and cumin on both sides. Preheat 3 tablespoons of olive oil in a large dutch ove style pot to medium heat for 5 minutes. Sear the beef for 3 minutes per side, remove from pot onto a plate, set aside.

2. To that same pot, add 1 more tablespoon of olive oil. Add the onions, garlic, serrano, poblano peppers, tomatillos and tomatoes. Season lightly with salt and pepper and saute for 5 minutes. Add the remaining ingredients for the beef and add just enough water to cover. Add the beef back in, bring to a boil, reduce to a simmer. Cover and braise for 1 to 1 1/2 hours or until meat is tender. While the beef is braising, mix all of the ingredients for the salsa. You can chop the onion finely and process the other ingredients until desired consitency. Stir all together, taste for salt, cover and set aside.

3. Remove the meat from the pot, shred and set aside. In batches, blend until smooth, the broth and vegetables left in pot until it resembles a thick gravy. Transfer back into pot, add beef back in. Stir well to combine and simmer for another 30 to 35 minutes to thicken and reduce. Serve over a stack of tortilla strips or chips with a fresh salad. Garnish with jalapeño salsa. Yields 6 servings.

Carne Deshebrada
Carne Deshebrada
Carne Deshebrada con Esalada
Carne Deshebrada con Esalada

Tips~ If you like your carne deshebrada left more simple, after shredding beef, set aside. Drain 3/4 of the liquid from tomatillo mixture. Pulse to blend in the processor, add only half of the sauce back into pot with beef. Continue cooking just until warmed through. Serve extra sauce on the side.

Carne Deshebrada
Carne Deshebrada served on top of fried Tortilla Strips, Garnished with Jalapeño Salsa

Tips~ Add 1 to 1 1/2 cups of chile ancho sauce/adobo to give it a smoky chile flavor while the beef is simmering. Type in chile ancho into search bar to find recipe for chile ancho sauce.

http://pinaenlacocina.com/2014/03/25/salsa-para-enchiladas-de-chile-ancho-pure-chile-ancho-enchilada-sauce/

A variation to this recipe would be to add 1 1/2 cups of chile ancho sauce when the beef is braising.
A variation to this recipe would be to add 1 1/2 cups of chile ancho sauce when the beef is braising.

 

Chile Ancho Braised Beef in the Slow Cooker

Do you ever just have those days when the slow cooker is your best kitchen appliance? I don’t remember many crockpot meals as a kid, except for the shredded beef my Mom would prepare for tacos or tortas. It was simplicity at it’s best! Seasoned with just salt, pepper and garlic powder, the beef was shredded and served with warm corn tortillas, avocado slices and a freshly made bowl of pico de gallo salsa. On the weekends my dad would buy warm pan bolillo(rolls) from la panaderia and we would make the best tortas (mexican sandwich).

Slow Cooker Braised Beef

*A quick Pico de Gallo, 2 roma’s diced, 1/3 cup diced white onion, 1 minced serrano, 1/4 cup chopped cilantro, juice of 1 small lime, 1 tablespoon olive oil, salt and pepper to taste. The Chile Infused Tortillas recipe  and Charro Beans were just posted a few days ago onto the blog.

 

Ingredients

1 1/2 pounds beef skirt or flank steak, sliced into 2 inch pieces
Salt
Pepper
Garlic powder
Mexican oregano
Cumin
Olive oil
2 large roma tomato
1/2 white onion
3 cloves garlic
2 jalapeños or serrano peppers
5 chile ancho, stems and seeds removed
1 cup red wine (cabernet), you could also use beer instead of wine, but if you don’t want to use alcohol, just use broth instead
1/2 cup chicken or beef broth broth

Slow Cooker Braised Beef

Directions

1. Season the beef evenly with salt, pepper and garlic powder, to taste, set aside. Roughly chop the tomatoes, onion, garlic and chile peppers. Transfer them to the bottom of the slow cooker, season lightly with salt and pepper.

2. Add the chile ancho to some boiling water, reduce heat and cook for 10 minutes. Drain and transfer to the blender. Add 1/2 cup water, 1/4 teaspoon of salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon oregano and 1/2 teaspoon cumin. Blend on high until smooth, add to slow cooker and stir to combine.

3. In a large skillet, preheat 4 tablespoons of olive oil to medium heat for 3 minutes. Sear and brown the pieces of beef for a few minutes per side. Add the the slow cooker as you cook them.

4. In that same pan that you browned the beef, add the red wine and broth to de-glaze the pan. Season with salt and pepper, cook for a few minutes. Pour into slow cooker, cover and cook on for high for 4 hours on high or on low for 6 hours. Before serving, remove beef from slow cooker and transfer all vegetables and broth to the blender. Blend on high until smooth, serve over beef. Yields up to 6 servings.

Homemade Chile Infused Corn Tortillas were Perfect For These Tacos
Homemade Chile Infused Corn Tortillas were Perfect For These Tacos

Tips~ If you are adventurous and experienced with the pressure cooker, this meal cooks in 40 minutes using the pressure cooker. It’s great served as is over rice or noodles, but makes for some super tasty tacos!!