1. Remove stems, seeds and veins from the chilies. Wash them in warm water
and put them in a pan; cover with the boiling water. Let the chilies stand
for an hour, or until the pulp separates easily from the skins. Put through
a food mill or colander, adding enough of the water the pods were cooked in
to remove the pulp.
2. If sauce is too thick, thin with water. Add onion, garlic, oregano and
salt. Mix well. Marinate pork strips in the sauce for 24 hours.
3. To cook, cut pork strips into bite-size pieces. Heat enough oil in pan
to keep strips from sticking. Fry, covered with some chili sauce, until
done; they should be nearly dried out. Strips may also be put in a baking
dish in a 350 F oven for 1 hour.
SENOR KORTE
S.W. ASH, PORTLAND
BEVERAGE: DOS EQUIS OR TECATE
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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