{"id":5437,"date":"2024-06-26T12:48:18","date_gmt":"2024-06-26T12:48:18","guid":{"rendered":"http:\/\/isticharati.ma\/?p=5437"},"modified":"2024-06-26T12:48:18","modified_gmt":"2024-06-26T12:48:18","slug":"chile-colorado-a-traditional-chile-sauce-made-with-diced-pork-and-tortillas","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=5437","title":{"rendered":"Chile Colorado ( a traditional Chile sauce made with diced pork) and tortillas"},"content":{"rendered":"

\"\"<\/p>\n

Ingredients:<\/strong><\/h2>\n

For the Chile Colorado:<\/strong><\/p>\n

2 lbs pork shoulder or pork butt, diced into small cubes<\/p>\n

1 tablespoon vegetable oil<\/p>\n

1 large onion, diced<\/p>\n

4 cloves garlic, minced<\/p>\n

1 teaspoon ground cumin<\/p>\n

1 teaspoon dried oregano<\/p>\n

2 cups chicken broth<\/p>\n

8 dried guajillo chiles<\/p>\n

4 dried ancho chiles<\/p>\n

2 cups water (for soaking chiles)<\/p>\n

Salt and pepper to taste<\/p>\n

For the Tortillas:<\/strong><\/p>\n

2 cups all-purpose flour<\/p>\n

1\/2 teaspoon salt<\/p>\n

3 tablespoons lard or vegetable shortening<\/p>\n

3\/4 cup warm water<\/p>\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n

\"\"<\/p>\n

Directions:<\/strong><\/h2>\n

Prepare the Dried Chiles:<\/strong><\/p>\n

Remove the stems and seeds from the dried guajillo and ancho chiles.<\/p>\n

Place the chiles in a bowl and cover with 2 cups of hot water. Let them soak for about 20 minutes until they are soft.<\/p>\n

Drain the chiles, reserving the soaking liquid, and transfer them to a blender. Add about 1 cup of the soaking liquid and blend until smooth. Set aside.<\/p>\n

Cook the Pork:<\/strong><\/p>\n

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.<\/p>\n

Add the diced pork and brown on all sides. Remove the pork from the pot and set aside.<\/p>\n

Cook the Vegetables:<\/strong><\/p>\n

In the same pot, add the diced onion and cook until softened, about 5 minutes.<\/p>\n

Add the minced garlic, ground cumin, and dried oregano. Cook for another 1-2 minutes until fragrant.<\/p>\n

Combine and Simmer:<\/strong><\/p>\n

Return the browned pork to the pot.<\/p>\n

Add the blended chile sauce and chicken broth. Stir to combine.<\/p>\n

Bring to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the pork is tender and the sauce has thickened. Stir occasionally.<\/p>\n

Season with salt and pepper to taste.<\/p>\n

Prepare the Tortillas:<\/strong><\/p>\n

In a large mixing bowl, combine the flour and salt.<\/p>\n

Add the lard or vegetable shortening and mix with your fingers until the mixture resembles coarse crumbs.<\/p>\n

Gradually add the warm water, mixing until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.<\/p>\n

Divide the dough into 12 equal pieces and roll each piece into a ball. Cover with a clean towel and let them rest for about 15 minutes.<\/p>\n

Heat a dry skillet or griddle over medium-high heat.<\/p>\n

Roll out each dough ball into a thin circle, about 6-8 inches in diameter.<\/p>\n

Cook each tortilla in the hot skillet for about 1-2 minutes on each side, or until bubbles form and the tortilla is lightly browned. Keep the cooked tortillas warm in a towel.<\/p>\n

Serve:<\/strong><\/p>\n

Serve the Chile Colorado hot with the fresh homemade tortillas.<\/p>\n

Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: For the Chile Colorado: 2 lbs pork shoulder or pork butt, diced into small cubes 1 tablespoon vegetable oil 1 large onion, diced 4 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon dried oregano 2 cups chicken broth 8 dried guajillo chiles 4 dried ancho chiles 2 cups water (for soaking chiles) Salt […]<\/p>\n","protected":false},"author":1,"featured_media":5439,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5437","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5437","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5437"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5437\/revisions"}],"predecessor-version":[{"id":5440,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5437\/revisions\/5440"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/5439"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5437"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5437"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5437"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}