Chili Colorado and Baby Arugula Salad in Tarragon Vinaigrette with Homemade Tortilla Recipe
The Chili Colorado recipe is inspired by Rick Martinez of Bon Appetit. Check the link to see the original recipe –
Ingredients:
Pork Shoulder – 2 lbs.
Ancho Chilies – 6 pcs.
Guajios – 2 pcs.
Pasillas – 4 pcs.
Arbol – depends on how hot you want it to be
Garlic, minced – 5 cloves
Potato, cubes – 1 pc.
White Onion, cubed -1 pc.
Bay leaves – 2 pcs.
Dried oregano – 2 tsp.
Sage, chopped – bunch
Chicken Stock – 2 cups
Cumin, toasted and ground – 1 tbsp.
Salt and pepper
Sasquatch stout beer
NOTE: The total amount of liquid should be 2 litres.
TORTILLA
Masa flour – 2 cups
Water – 1 1/2 cup
Salt
ARUGULA SALAD
Baby Arugula – 1 pack
Olive oil – 1/4 cup
Tarragon vinegar – 2 tbsp
Agave syrup – 2 tsp
Green peppercorn dijon mustard – 2 tsp
Freshly ground black pepper
Procedure:
1. Chop the pork shoulder into bite sized cubes. Season with salt and pepper. Set aside.
2. In a small bowl, mix the Masa flour, salt and water. Keep mixing until you have a wet sand like texture.
3. With your clean hands, keep kneading the dough until they all come together. Form it into a smooth ball. Cover and set aside.
4. Prepare the chilies that you’ll use. Make sure to wear gloves when doing it. Remove the stem and seeds of the chilies. It is easier to do it on a baking sheet and rack – easy to separate the seeds and easy to throw out the seeds after too. Don’t forget to wash the baking sheet and rack afterwards. Set aside the chilies.
5. Now slice the potatoes and onions and mince the garlic, set aside.
6. Chop a bunch of sage. Set aside.
7. Pour the chicken stock in to a pan, turn on heat and bring it to a boil.
8. While waiting for the chicken stock to boil, put 1 tbsp of cumin seeds in to the cast iron pan. Toast them for at least a minute or two or until fragrant. Then put them in to a spice grinder and grind them.
9. Next, toast the chilies as well about 1 to 2 minutes or until fragrant
10. Transfer the toasted chilies in to a blender. Pour the warm chicken stock covering the chilies. Cover and let it steam for at least 30 minutes or until they are plump and tender. Set aside.
11. Heat the dutch oven or pan that you’re going to use to cook the chili colorado over medium.
12. Add the olive oil.
13. Once the oil is hot, sear the pork until they are brown. Do it in batches.
14. Using the same pan, saute onion and potatoes until onion is translucent. Add in the garlic and saute until fragrant.
15. Add the ground cumin, fresh chopped sage and dried oregano, stir.
16. Put back in the seared pork. Stir.
17. Add 2 cups of homemade chicken stock. You can use water if you don’t have any stock available at home. Make sure to season it with some salt and pepper.
18. Add the bay leaves.
19. Pour at least 2/3 of a litre of Sasquatch Stout. (optional)
20. Put the lid on, slightly ajar and let it simmer for 20 to 30 minutes.
21. While waiting for it to simmer, puree the soaked chilies until smooth.
22. Add the pureed chilies into the pan. Stir.
23. Reduce the heat to low and simmer for another 45 minutes or until the pork is cooked through.
24. Cu the tortilla dough into 16 pieces and turn them into small balls. Keep them covered so they won’t dry out.
25. Put the small ball on the tortilla press and press it then put it on the hot cast iron pan. (make sure that the pan is dry.)
26. Cook both sides at least 30 seconds to 1 minute (or until they’re done). Then put the tortillas in a cloth and cover them to avoid from drying out.
27. After doing all of the tortillas, it’s time to prepare the salad and the rice.
28. Wash 2 cups of rice, drain the water. Pour 2 cups of chicken stock – or you can just use water if you want a regular steamed rice. Stir a little bit and put in to the rice cooker and wait for it to cook.
29. To make tarragon vinaigrette, in a small jar mix olive oil, tarragon vinegar, agave syrup and green peppercorn dijon mustard. Stir or shake until completely combined.
30. Pour the vinaigrette upon serving the salad.
31. Put the arugula in a small serving bowl and season with some freshly ground black pepper, add some tarragon vinaigrette and serve.
32. Transfer rice, tortilla and chili Colorado on a plate, serve.
ENJOY!!!!
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