Prep 15 mins
Cook 1 hr
This recipe is posted by request and is a restaurant clone.
- 1 lb pork, 3/4 inch cube
- 3 lbs beef, 3/4 inch cube
- 1 1⁄2 tablespoons ground jalapenos
- 1 1⁄2 tablespoons ground fresh garlic
- 1 tablespoon salt
- 1 tablespoon ground cumin (comino)
- 6 tablespoons fresh ancho chilies, pods seeded and ground
- 2 teaspoons black pepper
- 6 tablespoons good quality chili powder
- made from masa corn flour
- water, as needed
- Deseed and clean ancho chili pods.
- Soak for 1 hour in hot water.
- Drain and grind.
- Place pork and beef cubes into a large stock pot.
- Fill with water to cover meat.
- Bring to a simmer over medium high heat.
- Add jalapeños, garlic, salt, cumin, ancho chili pod paste and pepper.
- Bring to a boil.
- Reduce to a simmer and cook until meat is done.
- Add chili powder and mix all ingredients well.
- Simmer for 20 minutes.
- Remove from heat and thicken with Masa roux.
I made this recipe once, and will be making it again. It does taste exactly like the Casa Rio recipe. I could not make the ancho chili pods grind right, so I used a jarred Panca Pepper paste that I bought at my local latin foods market, and it came out just fine. I would also recommend if you like it more mild you could leave out the jalapenos.
I have made this recipe several times and it does taste just like Casa Rio's. I have also used 2 freshly roasted Poblano peppers in place of the ancho chili's (when I could not get the ancho's). The recipe turned out just as well with the Poblano's. This is one of my favorite dishes at Casa Rio and so wonderful to be able to make it at home between trips to San Antonio!
Haven't made this yet myself, but I'm giving it 5 stars anyway...have had the real version at Casa Rio in San Antonio, TX; their menu boasts that this is the best in Texas, and I totally agree. This is really great just spooned into some warm tortillas and eaten like that!! MMMM MMMM!!