Combine the dry and fresh chiles and simmer covered with water for 30
Minutes
Puree and strain the chile mix, add to the browning meat.
Add the beer, chile powders and the garlic.
Simmer several hours until the meat is tender, adding a bit more beer
As (to the cook) necessary.
4.
In
my book: The cheaper the meat, the better the flavor. (unless you
INSTRUCTIONS
NOTES:
1. Serve with the usual: Ranch beans (black are best), Xtra sharp
cheddar cheese, a dab of sour cream and plenty of fresh flour tortillas.
2. Don't be fooled by how easy this is. It's really good.
3. Substitutions are (of course) permissable, the key is to use a wide
variety of complimentary chile flavors to develope an incredible depth of
flavor and richness with teriffic full-mouth-glow and a long lasting
pleasant chile "afterglow". (sounds kinda like a wine review eh??)
run into something "rasty" the butcher is fire-selling before it turns
green)
5. This recipe would be really good using venison. YUM!
Posted to CHILE-HEADS DIGEST V3 #156
Date: Sun, 10 Nov 1996 17:03:35 -0800
From: xxchef@ix.netcom.com (DAVID C. HEININGER)
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