Tuesday, October 28, 2008

Carne Guisada Con Chile En Rajas (Beef Sautee with Roasted Pasilla Peppers)

IMPORTANT PLEASE READ BEFORE RECIPE:
"Chile En Rajas" is used in a variety of Mexican dishes, it is fresh Pasilla Chiles sometimes also called "Chile Poblano" it resembles a green bell pepper in size and color except it is more sharp looking and is mildly smokey and spicy with no hint of sweetness. The peppers are fireroasted, covered in a plastic bag to sweat then peeled, seeded, and cut into long strands. This is called "Chile En Rajas"

My mother learned to make a dish in which beef is sauteed with aromatics then tossed with the "Chile En Rajas" she didn't learn this from her mother though, she takes care of an elderly Mexican lady sometimes and the lady told my mother how to cook it for her, my mother liked it and introduced it to our household.

You can see another way to prepare these chiles on my other blog post for "Chiles Rellenos" here:

http://nathanscomida.blogspot.com/search?q=Chile+Relleno


Ingredients:
- 1 1/2 pounds thinly sliced and cut into pieces steak (you can use sirloin, etc.)
-1 onion chopped
-2 tomatoes (fireroasted, peeled and chopped)
-3 cloves garlic minced finely
-1 teaspoon ground cumin
-1/2 teaspoon freshly ground black pepper
-1-2 teaspoon salt more or less to taste
-5 fresh Pasilla/ Poblano Chiles (fireroasted, peeled, seeded and cut into long strands)

Directiona:
(1)Fire roast "Chiles Pasillas" by placing them on the flame on the stove while until all or most parts are blackened you can rotate it or move it around with some tongs aka "pinsas" (in Spanish)

(2)Put in a plastic bag 10 minutes (this well help the skin come of easier because of the steam)
(3)Get a wet paper towel on your hand, lay the chile on your hand and peel of all the outer skin by hand. Make a small opening, remove seeds and core then slice into thick long slices. Set aside

(4)Now in a "comal" (griddle) put aluminum foil and fire roast the tomato until blackened on some sides, let cool a bit then peel and dice. Now also have all your other stuff prepared
(5)Now heat a pan on high heat for a little bit, now lower to medium high add 1 tablespoon of lard and melt it let it heat and brown the meat on one side for about 5-8 minutes during that time sprinkle with salt, cumin, and pepper, do not touch meat let it brown and the juices released evaporate.
(6)Now add another tablespoon of lard and sautee onions until translucent, add garlic sautee until fragrant, add diced tomatoes and sautee until they release some juice, now add the fireroasted cut into strands chile pasillas, fold in gently, let it cook a couple minutes, taste for salt, add a little more if necessary then toss gently and your done.
(7)Serve with rice and beans or tortillas and beans or you can use it as a taco filling.
P.S. I know what I am about to say is not "traditional" or "authentic" but for my reader's who may not be able to get a hold of Pasilla/ Poblano Chiles that are fresh maybe green bell pepper would work fine in it's place even though the taste will be different but can end up with nice results for sure

ALSO you don't have to use lard I just used it because it's more traditional, but you can use any oil you like, I have preference for extra-virgin olive oil for anything, I love the taste and it's good for you.

2 comments:

Lonely Paul said...

Hello

Nathan said...

Lonely Paul,

Hello welcome to my blog? Do you have any other blog besides the one's about you being a lonely, horny loser? Ha ha!