Recipe by cookiedog
Mexican comfort food good enough to serve guests. You can even make it the day before and reheat it right before serving adding a little water if needed. This has a mild taco filling - if you like your tacos with some heat, use some New Mexico chiles in place of some of the Guajillos. Adapted from Mexico: One Plate At A Time, by Rick Bayless
Top Review by Delenn
I love this. I have this book and make it frequently. I made this for other people two weeks ago and it was requested to be made again today. Guajillo chilies are my favorite chile. I made the sauce two days ago and then just strained it into the pan when I put it together. I would like to add that the recipe says that you can use a 14.5-15 oz can of whole tomatoes. The reason that I add this tidbit is that in support of our farms I only buy fresh tomatoes when they are in season here.
For the chili sauce
- 8 -10 medium dried guajillo chilies, about 2 oz., stemmed, seeded and torn into flat pieces
- 4 -6 ripe plum tomatoes, about 12 oz., roughly chopped
- 3 large garlic cloves, roughly chopped
For the filling
- 1 1⁄2 tablespoons vegetable oil or 1 1⁄2 tablespoons rich-tasting pork fat
- 1 -1 1⁄2 lb lean boneless pork butt, shoulder cut into 1/2-inch cubes
- 3 cups water
- 1 teaspoon salt, plus more, to taste
- 4 medium boiling potatoes, such as red skinned, about 1 lb. total, cut into 1/2-inch cubes
- 3 tablespoons chopped fresh cilantro
- 12 -16 corn tortillas, warmed
Directions See How It's Made
- To make the chili sauce, in a dry heavy fry pan over medium heat, toast the chilies a few pieces at a time, pressing them flat against the hot surface with a metal spatula, until they are aromatic, about 10 seconds per side. (If the heat is right, you’ll hear a slight crackle when you press them down, but you shouldn’t see more than the slightest wisp of smoke; the inside surface of the chili should look noticeably lighter.) Transfer to a bowl and add hot tap water to cover. Place a small plate on the top to keep the chilies submerged and let stand for 20 minutes.
- Using tongs, transfer the chilies to a food processor or blender. Add the water, tomatoes and garlic and process to form a smooth puree. Set aside.
- To make the filling, in a 4-quart saucepan over medium-high heat, warm the oil. When the oil is hot, add the pork in a single layer (in batches, if necessary) and cook, turning, until richly browned all over, about 10 minutes. As the pork is browned, transfer it to a plate. When all of the pork is browned, return it to the saucepan.
- Push the chili-tomato puree through a medium-mesh sieve directly into the pan and cook, stirring frequently, until the saucy mixture is as thick as tomato paste, 6 to 8 minutes. Stir in the water and the 1 teaspoons salt, cover partially and bring to a simmer. Reduce the heat to medium-low and simmer, stirring frequently, for 20 minutes.
- Add the potatoes, cover partially and cook, stirring frequently, until the potatoes and meat are tender but not falling apart and the sauce has thickened to the consistency of canned tomato sauce, 20 to 30 minutes more. If the sauce is too thin, continue cooking, uncovered, until thickened. Taste and adjust the seasonings with salt.
- Scoop the hot pork-and-potato mixture into a serving bowl and sprinkle with the cilantro. Serve with the warm tortillas alongside.