Tex-Mex

 Tex-Mex cooking is based on peasant-style dishes from the areas of Mexico bordering Texas. The primary ingredients of Tex-Mex cooking are corn tortillas, beef or pork, pinto beans, hot chile powder, sharp Cheddar cheese and onions.

Carnitas
Carnitas are small pork chunks that are seared quickly in hot oil, covered with ‘chili sauce’, then slow baked until tender. Great served as a taco or on a bed of white rice. This recipe will serve 4.

3 large country style pork ribs
1 cup all purpose flour
1 tbl. Fiesta Fajita seasoning
3 Tbl. Olive oil or vegetable shortening
2 tbl. Butter or margarine
2 cups regular Ancho Chili sauce (see recipe)
Cooked white rice (optional)

Trim any excess large pieces of fat off the pork ribs and cut the ribs into 3/4” cubes. Place in a large bowl and season with the fajita seasoning. Heat a large skillet and when hot, add the oil and butter. Pour the flour into the bowl and ‘toss’ the meat so each piece gets covered with flour, then add the meat to the skillet. Brown quickly on medium high heat, turning occasionally. When no pink is showing and all pieces of meat are browned, pour the chili sauce into the skillet and stir to mix well. Pour the meat and sauce into a 10” x 10” casserole dish and bake uncovered for 2 hours at 300 degrees, stirring the mixture every 30 minutes. Remove and let sit for 15 minutes before serving.

Ancho chili sauce
This easy to prepare red chili sauce is similar to chili con carne with the exception that no meat is used.  It can be used for topping enchiladas, burritos, and also is the sauce used for making Carnitas.  This recipe will yield 2 cups.

• 3 ancho chili pods (dried)
• 2 cups boiling water
• 1/2 stick margarine
• 1/2 cup all purpose flour
• 1/4 cup yellow onions, diced 1/4 “
• 1/4 cup green bell peppers, diced 1/4”
• 1 tbl. fresh garlic
• 1 tbl. salt
• 1 tbl. coarse ground black pepper
• 8 oz. tomato sauce
• 2 tbl. ground cumin (comino)
• 2 tbl. Gebhardt chili powder

Remove the stems and seeds from the dried ancho chili pods and roast under the broiler element for 2 minutes, turn over and roast for another 2 minutes. Place into the boiling water, remove from the heat and cover. Let ‘steep’ for 30 minutes.

In a medium saucepan, add the margarine and when melted add the diced onions and bell peppers.  Cook until tender, about 8 minutes.  Add the fresh garlic and the flour and stir to mix well.  Cook for 5 minutes and stir to cook the ‘roux’.

Add the tomato sauce, the spices and the broth from the ancho  chili pods.  Stir to mix well and cook for 30 minutes on medium low heat stirring often.  For a stronger tasting sauce,  scrape the ‘meat’ from the ancho skin with a knife and add to the sauce.  Taste and adjust the salt for taste.