There are two flavors working together here to make this dish what it is; chorizo and chile chipotle. (see ‘A What?’ tab) Ah the chipotle, the smoke-dried jalapeno chile, both unique and intoxicating. You will need to visit the hispanic aisle at the grocery store again and look for a little can of chile chipotle in adobo. I always have several cans in the pantry. Usually there are about seven chiles in each can, I put all of them into the dish but you may want to be more conservative with the tongue scorchers than I. My husband can handle about three without crying at the dinner table. You will also want to get as much of the adobo sauce out of the can as you are able. Some people make this dish with only pork or beef. I say use both.
Ingredients:
2 tblsp olive oil
1 lb beef flank steak cut into chunks
1 lb lean pork, boneless, cut into chunks
1 package Mexican Chorizo
1 white onion cut into slivers
3 cloves garlic crushed
4 large tomatoes chopped
10 tomatillos, husks removed, washed and chopped
1 can Chiles Chipotle in Adobo Sauce
1/2 tsp Mexican oregano
1 tsp thyme
1 tsp marjoram
salt and pepper to taste
Heat olive oil in a large skillet over med-high heat. Salt and pepper beef and pork chunks and add to skillet. Sear meat stirring frequently for about 5 minutes. Set aside. In a dutch oven, cook chorizo (removed from casing and sliced into chunks) until most of the fat has been rendered. Remove the sausage from the dutch oven and set aside. Saute onion in rendered chorizo fat over med heat until transparent. Add garlic, tomatoes and herbs, reduce heat to medium-low and stir for about 5 minutes. Add chiles chipotle, adobo sauce and all three meats. Cover tightly and simmer for 30 to 40 minutes. Check frequently and add a little water if sauce begins to thicken too much or evaporate. Shred beef and pork a little bit with a fork and serve hot.
Memoirs of My Family Kitchen 