News The Morning News
posted by October 13 at 7:46 AMon
Back Burner: Global warming takes a back seat to economic woes.
Up, Up, Up: Obama 10 points above McCain as Republican’s favorability ratings fall.
Uh, Thanks?: McCain considers “middle-class” tax cuts on capital gains and dividends.
“A Little Bit”: McCain’s assessment of how much the economy has hurt his campaign.
Better Luck This Time?: US opts to partially nationalize banks in the wake of $700 billion bailout.
Liar, Liar: Palin makes “flatly false” assertions about Troopergate.
“This Is a Little Hussein”: Palin’s racist supporters remain racist.
Sexy, Sexy: Breast Cancer?
Hard Choices: King County prepares to announce drastic cuts.
We’re Doomed: “Beverly Hills Chihuahua” is No. 1 movie in the US for the second straight weekend.
Recipe of the Day: West Texas Asado (Recipe and photo via Homesick Texan)
16 dried ancho chiles
1 large head of garlic (10 cloves or dientes as it’s said in Spanish) the cloves crushed.
3 pounds of boneless pork shoulder, cut into 1-inch cubes
3 tablespoons of lard, bacon grease or peanut oil
1/2 medium onion, diced
1/2 cup of cilantro, chopped
2 teaspoons of Mexican oregano (or regular oregano if you can’t find Mexican oregano)
Salt and pepper to taste
1. Take the chiles and remove stems and seeds (can reserve seeds to spice up asado later). Place chiles in a large bowl, pour warm water over them and then add two crushed cloves of garlic and 1 teaspoon of salt to bowl. Let soak overnight or for eight hours.
2. After chiles have softened, throw out the soaking water (it will be bitter) and place chiles in a blender with 1/2 cup of fresh water. Puree until a thick paste is formed—it should be about four cups of puree.
3. In a saucepan, sauté on medium heat the diced onion in one tablespoon of lard, bacon grease or oil until cooked and starting to brown, about ten minutes. Add the remaining 8 cloves of crushed garlic (about 1/3 cup) and cook for one more minute. Add the chile paste, 1 cup of water, the cilantro, Mexican oregano, salt and pepper.
4. Cook chile sauce on medium heat for five minutes, stirring occasionally. Don’t be alarmed, but it will probably dramatically bubble and heave.
5. Generously salt and pepper pork cubes. Add the remaining 2 tablespoons of lard to a disco, Dutch oven or skillet (may do this in batches) and brown meat on all sides.
6. Add chile sauce to meat, and cook covered on low heat for 2 1/2 hours, stirring occasionally.
7. Serve topped with cotija or wrapped in flour tortillas.
Note: When using dried chiles, you want them to be soft and pliable like raisins—this means they’re fresh. If they’re brittle and crumbly, they’re old and not worth the money. I spent the better part of a Saturday afternoon searching for fresh, affordable anchos in lower Manhattan and I found the best ones were, of course, at a Mexican market (Zaragoza on Avenue A).