God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
I do not say that sin works for good to an impenitent person. No, it works for his damnation, but it works for good to them that love God… I know you will not draw a wrong conclusion from this, either to make light of sin, or to make bold with sin… If any of God’s people should be tampering with sin, because God can turn it to good; though the Lord does not damn them, He may send them to hell in this life. He may put them into such bitter agonies and soul-convulsions, as may fill them full of horror, and make them draw nigh to despair. Let this be a flaming sword to keep them from coming near the forbidden tree.
Afflictions are not to punish, but to purify the believing soul. They are not in wrath, but in mercy. Amidst the distresses and miseries of life – it is a felicity to belong to Christ, without whose permission and appointment, no evil can befall us! He always sends afflictions for our good; and knows by experience, what it is to suffer them. His kind hand will speedily put an end to all the pains we feel when we have derived from them all the good which He intends to do for us, by them.
Dried chiles; break off stems and shake out seeds (up to)
3
Cloves garlic; minced
1
Onion; chopped
1
ts
Salt
1
ts
Ground black pepper
1
ts
Mexican oregano (1-1/2 t if not Mexican)
1/2
ts
Ground cumin
1 1/2
tb
Oil
1 1/2
tb
Flour
INSTRUCTIONS
Richard Thead | email: rthead@seagull.rtd.com
Here's the recipe I use. This is a Sonoran style dish and here in Tucson
(just north of Sonora) *every* mexican restaurant you go to serves this
dish. For variety I sometimes like to use different combinations of chiles.
A favorite is a mixture of ancho, New Mexican mild, NM hot, pasilla and
chipotle.
Prepare chile puree. Place chiles in large nonreactive bowl. Add boiling
water to cover and try to ensure that chiles stay submerged. Let stand
30-40 min to soften. Remove chiles to blender. Taste soaking water; if it's
bitter discard it and use plain water for the rest, else use a mixture of
soaking water and plain water. If you don't want to taste it, it's safer to
toss it and use plain water. Add 1 to 1 1/2 c water to chiles and blend
until very smooth, 1 to 2 min. Pour mixture through strainer, pressing pulp
with spoon or rubber spatula to get all the puree out. Set aside.
Heat 2 T oil in heavy skillet. Add meat and cook until browned. Add 2 c
water, cover and simmer 1 hour. Add chile puree to meat and stir in. Mash
salt and garlic together to make a paste. Saute chopped onion in 1 1/2 T
oil until tender. Mix in salt/garlic paste and 1 1/2 T flour. Stir 1 min to
get raw taste out of the flour and add mixture to simmering beef. Add
cumin, pepper and oregano. Cover and simmer 2 hours.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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