RevZiLLa
is One Chatty Farker
- Joined
- Jul 2, 2007
- Location
- Richmond, VA
Dammm! Did some of them want an extra credit assignment for a shot of seconds?
Okay here is the recipe and my only regret is that it is not brisket drippings.
I have smoked 3 pounds of country style ribs after a the chorizo stuff pork loin and van and froze them so essentially that's pork butt.
I tossed it in the roaster/pot at 300 with a pasilla and some arbol peppers, bay leaves, two oranges with juice, some lime and lemojn juice, some of my salsa, a can of rotel, onions a stalk of celery, and water
once done I spooned out the veggies. I then strained it through a wire strainer, added a can of blended smooth can of chipolatas. I added kitchen bouquet, Worcestershire, salt... and a bit of sugar to remove some of the acidity.
I strained it again, this time I am squeezing through everything with a wood spoon but the seeds. I tasted. I compared it to a sample blended with tomato sauce. I like the one with the sauce better. I added lime juice and tomato sauce - maybe about 1 part tomato to 2 parts broth.
Remebering this is not a soup and a condiment I stopped there. EXTREMELY flavorful and I can only imagine it on my meats before the taco goes out.
Dayyum! That sounds good. Reserve a bit and add some cumin and a little oregano to it. Also, paprika will give you some color with minimal flavor. Another good pepper is guajillo. In place of tomato sauce, I wonder how some sofrito would work in it?
You gonna try it on some tacos soon? Tomorrow is Tuesday!
LOL. Usually turning things around helps it make better sense!
Food all looks great, and I am sure many of you are wonderful teachers. I'm a bit old fashioned I reckon. I don't cotton to the idea of rewarding good behavior. I like the idea of rewarding exemplary work, or service above and beyond, but doing the right thing is something that should not need a reward. I like the saying..." My best teacher was my last mistake".
bob.... Bob... Bob... The woman turned me in to her brother... He runs a lot a taco thing in a market. He said this when I showed the Birria recipe and told him what I wanted to do with it. He says he did it that way but it's too much work... So he got smart. He says.. Use the dried peppers we talked about in the meat simmer... Pull THOSE out and blend with some suffrito mix. Step saved... He uses 3 parts Goya Soffrito in the jar to one part Goya Recaito. Then add ... Get this... A good quality big can of quality, quality enchilada sauce and then the meat drippings to taste. you strain before the sauce goes in. Really saturates yet soaks the meat.