So I can’t find my beloved sunglasses. I have looked all over. ALL OVER. For 2 weeks. And I can’t find them. So annoying.
First of all, I need them driving to and from work every day so that’s annoying to deal with.
Second of all, I just loved the frames.
I just ordered 2 new pairs from Firmoo. (Totally not sponsored!) I figure that since I ordered new ones I will now find the ones I can’t find. And if not, then I have 2 new pairs.
Plus, I mean, how could I resist?!?! They are having a BOGO sale now so I got 2 prescription sunglasses for $71, and that included expedited shipping. That $12 is so worth is since they just take 3-5 business days that way vs 2 weeks since they are from China. So worth it.
I can’t wait to get them and wear them 24/7, or at least when it’s sunny out!
Any who, I purchased a package of New Mexico chilies on a whim and they have been taunting me since then. I had no idea what to do with them, I just picked them up.
Well, I dove into the interwebs and found this awesome recipe for Red Chile Beef.
Now, don’t stress if you can’t get your hands on New Mexico Chilies, you can substitute California or ancho chilies. New Mexico chilies have a bit more heat but you’ll still have great results.
I seriously can’t get over how much I love this sauce. It gives the tender beef so much flavor and a subtle richness. And the kicker is that it wasn’t hard to make at all. Just don’t touch your eyes… lesson learned! (duh!)
Be sure to give this a try so that you can enjoy it in tacos, enchiladas, burritos, quesadillas, and much more!
Red Chili Beef
Makes 8 Servings
For the pork
- 3 pound boneless pork roast/shoulder (or 3 1/2 pound bone-in)
- 1/2 Cup beef stock
- salt and pepper
- 2 Tablespoons oil
For the sauce
- 3 ounces (about 12) dried new mexico chilies
- 1 Tablespoon olive oil
- 3 cloves of garlic, minced
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- Prepare the roast by sprinkling salt and pepper on all sides.
- In a large skillet, heat the oil over medium heat. Brown all sides of the roast.
- Place the roast and beef stock in a slow cooker. Cook on low 6-8 hours, until tender and falling apart.
- While the beef is cooking, prepare the red chili sauce. Begin by removing the stems and seeds from the dried chilies.
- Fill a medium-sized pot 2/3 full with water. Add the chilies to the water, turn the heat to high and bring to a boil. Remove from heat and place a small plate on the chilies to keep them under the water. Cover the pot and let sit for 30 minutes.
- Place the chilies with 1/2 Cup of the soaking water in a food processor or blender. Blend until smooth.
- Press the mixture through a fine-mesh strainer to remove any seeds and remaining tough skins.
- In the pan, heat olive oil over medium heat. Add the minced garlic and cook until it just starts to brown, about one minute. Add the chili puree, cumin, and salt. Stir continuously while cooking for one minute or two. Remove from heat.
- When the roast is done cooking, remove the roast to a rimmed cutting board. Pull apart the beef with 2 forks, or by hand. Remove any big chunks of fat or gristle.
- Mix 1/4 cup of the slow cooker liquid juices from the beef into the (warm) red chili sauce. Discard the excess liquid.
- Place the pulled beef back in the slow cooker. Pour the sauce over the beef, stirring to coat. Serve or keep on “warm” or “low” setting until ready to serve.
Adapted from From Scratch to Plate
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