Mon Jun 16, 2014 2:04 pm
Just a quick lunch, quesadillas with pork marinated in ancho and guajillo.
Mon Jun 16, 2014 2:09 pm
Great field of focus.
Mon Jun 16, 2014 10:48 pm
Thanks man. The trick is to take a billion pictures and post the one that looks OK.
Mon Jun 16, 2014 11:08 pm
"Whatever it takes" is my motto.
Tue Jun 17, 2014 12:24 am
Looks mighty tasty to me!
Tue Jun 17, 2014 11:33 pm
Great looking dish there!
Wed Jun 18, 2014 5:34 am
Dakki: looks good for a quick early summer dinner. Please post your recipe might try it tonight for dinner Bill B
Wed Jun 18, 2014 9:54 am
Uh, it's not much of a recipe, just something that gets thrown together so the measurements are "eyeballed."
Marinade (this will make more than you need so you can freeze about half for another occasion)
100g dry mild red chiles (guajillo, ancho, etc) in any combination
500ml apple cider vinegar
2 Tbsp whole peppercorns
1 tsp whole cumin seed
3 medium garlic cloves
Heat vinegar in a saucepan while you toast and seed chiles and as customary. Once the chiles are toasted, drop them into boiling vinegar and allow to soak. Toast cumin and garlic and put them in with the chiles, add salt and peppercorns and allow to rest until the liquid cools a bit. Blend very thoroughly and add some water as necessary and blend again. Ultimately you want the consistency of house paint; this stuff will thicken as it cools and settles so take that into consideration if it's still warm.
Take a 1.5 kilo slice of pork leg, remove bone, silverskin etc. and slice about 1/2 to 3/4 cm. When the marinade paint is cool, put about 1/8 (we reserved half) in the bottom of a large ziplock or tupperware, then dip each slice into the remainder and put them in the ziplock. Pour the remaining marinade over the meat and massage the bag. Refrigerate overnight or longer, massaging occasionally. This stuff will keep for a while, as you'd expect.
Once the meat has had some time to soak, fry in manteca or bacon dripping etc over moderate heat, being careful not to burn the paint or it will lose the chile flavors. Chop and serve in tacos or quesadillas.
Wed Jun 18, 2014 11:36 am
Dakki:Thanks for posting the recipe I am going to make them tonight. Cheers Bill
Thu Jun 19, 2014 7:06 am
Looks fantastic Dakki, and thanks for the recipe.
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