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bewbies posted:i would like to discuss chili colorado We're Texas Mexicans. My dad makes this with pork steaks. I've made it with chuck steak it's basically the same deal. Get the biggest pan you have. Heat some vegetable oil up in it. salt/pepper some pork steaks and then coat them in flour and fry em up. Don't cook them all the way, though, just turn them nice and brown. Remove and put on a plate. Take that same pan and throw 1/4 a container of chili powder in it. Toast it up for a few minutes. If you want to, buy dried chilis and use those but we never do it that way.  (again this is what we use, but 2 tbsp of chili powder should do the trick) Stir it around while it's on the stove. Then you add 2 cups of water. Stir it all up so there's no more lumps. It will thicken up because of the grease/flour leftover. Add garlic powder and a bit fat pinch of Mexican oregano. Put the pork chops back in, and add more water to cover the meat. Let it cook for...at least 45 minutes (if you do chuck roast, cook the meat by itself for an extra hour or two because it will take longer to get tender before you add the sauce). Salt and pepper to taste. Optional, but I add 1 yellow onion, cut in half. Slice up a bell pepper and throw that in as well. Small can of stewed tomatoes. Serve with a pile of flour tortillas. The best ones are where you wipe the rest of the gravy up out of the pan with a tortilla and just eat it. Bob Morales fucked around with this message at 19:42 on Apr 16, 2018 |
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Apr 16, 2018 19:39
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| # ¿ May 22, 2024 09:08 |
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