Spanish Chile Recipes

PRESSURE-COOKER SPANISH CHILI

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 5-7 minutes, breaking into crumbles; drain. Stir in onion, sweet red pepper, green pepper, tomato sauce, diced tomatoes, brown sugar, chili powder, Sazon, cocoa, pepper, salt and cayenne. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Let pressure release naturally., Select saute setting and adjust for low heat. Stir in beans and vinegar. Simmer, stirring occasionally, until heated through and chili reachers desired consistency. If desired, serve with optional toppings.

RED CHILE PORK CUTLETS, CERVANTES STYLE: CHULETAS DE SERDO EN CHILE ROJO, ESTILLO CERVANTES

Steps:

• In a shallow pan, place the pork cutlets in a single layer. Pour 3/4 of the chile sauce marinade evenly over the meat, cover, and refrigerate at least 2 hours before grilling. For more intense chile flavor, marinate overnight.
• Preheat grill on high. Reduce heat to 375 degrees F and place the marinated pork cutlets on the grill. Reserve the marinade for basting throughout the cooking process. Cook each side 2 to 4 minutes, depending on the thickness of each cutlet. Baste the pork with the marinade on each side before turning.
• Remove pork cutlets from grill and set aside. Ladle about 2 ounces of the ready to serve Red Chile Sauce on each plate. Place the pork in the center of the plate and drizzle additional red chile sauce over the meat. Garnish with a sprig of cilantro and serve with your choice of calabacitas, papitas, pinto beans, or Spanish rice. The pork can also be cut into strips after grilling and wrapped in a warm flour tortilla as a burrito.
• Remove the stems, seeds and white veins of the New Mexico red chile pods. Rinse and place the cleaned pods in a large bowl or saucepan and add enough hot water to cover the red chile pods. Soak for 30 minutes to 1 hour. When the pods are completely reconstituted, they should appear bright red and plump. Remove the chile pods with tongs and place in a blender with the water they were soaking in. Leave about 1-inch space or more in the blender container. Add the oregano, garlic, and salt. Blend for 2 minutes. If sauce is too thick, add more water and blend until mixture is smooth.

SPANISH CHILE

Steps:

• Boil the tomatoes & jalapenos in a medium pot.Dice up one of the avocados into 1/4 inch pieces and place to side. you can spray with lime juice to keep from turning brown.
• Once the tomatoes & jalapenos are done. You can tell the tomatoes are done when the skins have lifted almost completely off & the jalapenos have changed/darkened a bit in color. Peel off the tomato skins the rest of the way and cut out the core ( BE CAREFUL THEY'RE HOT!). Place them into a blender and blend until they're like liquid. then cut off the tops of the jalapenos, again be careful they're hot. Place them into a blender one at a time. I'd leave it at two. Place in blender w/ the tomatoes & blend till liquid consistency.
• Scoop out the insides of the other avocado & blend with the jalapenos & tomatoes, again to liquid like consistency.Cut the Spanish onion in half. take one of the halves & cut in half again. Take that quarter of the onion and place in blender with the mix and blend again till there's no chunks of onion.
• Sprinkle in some adobo, garlic powder & lime juice. Then, taste! if it's not hot enough, blend in the 3rd jalapeno. Once the taste is to your liking, pour mixture into bowl and add the diced up pieces of avocado and mix up into the Chile.
• Serve! Spoon onto whatever you like. Goes best on rice and red meat or poultry.
• Note: if you have a fruit/ vegetable stand it's cheapest to buy ingredients there.