BEEF POZOLE RECIPE | MARCELA VALLADOLID | FOOD NETWORK
Provided by Marcela Valladolid
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Cook Time 2 hours 0 minutes
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Place the beef shank in a large heavy stock pot. Add enough cold water to cover the beef shank completely. Add the onion, carrot, celery, garlic cloves, and bay leaves. Season with 2 tablespoons of salt and 1 tablespoon of peppercorns. Bring to a boil, cover, and reduce heat to a simmer. Cook until the meat is fully cooked and tender, about 2 hours. Be sure to constantly skim the fat from the surface of the liquid while cooking.
- Remove the meat from the pot and let cool. Strain the liquid and return to the pot. Add the hominy and bring to a boil. Lower the heat to a simmer. Season with salt and pepper, to taste.
- Using a fork, shred the meat into thin pieces and return to the pot adding 1 cup of water, if necessary. Season with salt and pepper, to taste. Simmer for 5 minutes.
- Serve hot, garnished with cabbage, radishes, lime wedges, dried oregano, tostadas, and Pasilla-Guajillo Salsa, if using.
- Soak the chiles and garlic cloves in warm water until the chiles are soft. Place the chiles, garlic, and water in a blender and process until smooth. Season with salt and pepper, to taste. Serve with Beef Pozole as a garnish.
RANCHERO SAUCE RECIPE | FOOD NETWORK
Provided by Food Network
Categories condiment
Total Time 1 hours 25 minutes
Cook Time 45 minutes
Yield 12 cups
Number Of Ingredients 17
Steps:
- On a gas range or under a broiler, roast the green, red and poblano peppers until well charred. Let cool. Stem and seed the charred peppers. Coarsely chop and set aside.
- In a spice grinder or with a mortar and pestle, finely grind the whole guajillo and pasilla chiles and set aside.
- In a large saucepan, warm the oil over medium heat. Add the onions and cook, covered, 3 to 5 minutes. Add the guajillo and pasilla chiles, cumin, chili powder, oregano, thyme, black pepper, salt and garlic. Stir and cook until the spices become fragrant and are fully coated in oil, 3 to 5 minutes.
- Add the tomatoes, green chiles and sugar. Stir and continue to cook until the sauce starts to simmer. Reduce the heat to medium-low and continue to cook until the vegetables soften and the flavors come together, 30 to 40 minutes. Taste and add additional salt and pepper as needed.
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Dried Chiles. Some are fruity and some are vegetal. Some are hot and some are not. We’re sure we’ve picked the perfect dried chiles and peppers for you! Whole. Powder. Paprika. View as Grid List. Items 1-38 of 62. Sort By. Set Descending Direction. Wish List. Aji Amarillo Chile Powder . Out of stock. Wish List. Aji Amarillo Chiles, Dried . As low as $6.38. Add to Cart. Wish List. Aji Panca ...
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Get from mild to flaming hot chilis like Guajillo, Thai pepper, Hatch Green Chile, and more at wholesale price. ... Aji Amarillo Chiles, Dried . As low as $6.38. Add to Cart. Wish List. Aji Panca Chiles, Dried . Out of stock. Wish List. Aji Paprika Chiles, Whole . As low as $8.40. Add to Cart. Wish List. Ancho Chile Peppers, Whole . As low as $5.83. Add to Cart. Wish List. Bird's Eye Chili ...
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