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Alright, don’t linger, let’s course of action this mike's authentic new mexican green chile burritos menu with 28 elements which are definitely easy to receive, and we have to process them at the very least through 10 methods. You should devote a while on this, so the resulting food could be perfect.
Ingredients requirements - Mike's Authentic New Mexican Green Chile Burritos:
- Give Meats
- Take 5 lb - Boneless Pork Shoulder [trim 98% of fat]
- Provide of Flour Coating
- Give 2 cup for AP Flour
- You need 1 tbsp Each: Garlic Powder-Onion Powder-Season Salt-Salt-Dried Cilantro-Black Pepper-Cumin & Italian Seasoning
- Need 1 tbsp - Green Chilie Powder [if you can find it - usually only found online]
- Make ready for Green Chile Burrito Simmer
- You need 2 12 oz Buckets Hatch Green Chili [hot or mild-reserve 1/2]
- Provide 2 box for [use up to 2 boxes] Chicken Stock [reserve 1/2]
- You need 2 can for [use up to 2 cans] Light Or Mexican Beer [reserve 1/2]
- Prepare 1 can of Rotell Tomatoes With Green Chiles
- Take 3 large for White Onions [large chop]
- Provide 4 - Celery Stalks [with leaves]
- Get 6 large of Jalapeños [optional-rough chop]
- Take 2 large - Garlic Bulbs [fine chop]
- You need 2 large for Bunches Fresh Cilantro [reserve 1/2]
- Get 2 can 12 oz Green Tomatillos
- Take 2 - Anaheim Chilis [optional]
- Require 1/2 tsp - Mexican Oregano
- Prepare 2 large of Bay Leaves
- Make ready 1 tbsp of Each: Granulated Garlic & Onion Powder-Salt-Red Pepper Flakes
- Need 1 1/2 tbsp Cumin
- Require Primary Starches
- Provide 4 medium - White Potatoes [peeled or unpeeled]
- Provide - Breads
- Provide 1 large Package 12" Flour Tortillas [regular or fluffy]
- Take for Acid Reducer
- You need 1/2 tsp Baking Soda
Mike's Authentic New Mexican Green Chile Burritos making process:
- Here's how bulk of what you'll need.
- 5 pound pork loin roast.
- Fresh flour tortillas.
- ° Cut 5 lbs pork shoulder into 1+" cubes and toss well in your seasoned flour. ° Brown pork well in an oversized skillet with a minimal amount of oil. About 1/3 cup or, as little as possible. ° Don't be afraid of any additional flour [not attached to your pork cubes] ending up in your skillet. It will serve you well as a thickener. ° Reserve your leftover seasoned flour just in case you need it later for additional thickening.
- After pork is sufficiently browned, add 1 beer, 1/2 to 3/4 box chicken broth, 1 bucket Hatch Green Chilies, 1/4 of all your vegetables, [except potatoes] herbs and spices to your simmer. Simmer for 45 minutes - adding additional broth as needed. This is a layered dish.
- Add your remaining vegetables [except potatoes or anything that's listed as, "reserves"] and simmer for up to 2 hours adding broth and beer as needed. Simmer until your pork is easy to chew when you taste test it.
- Authors Note: If your dish tastes a bit acidic due to the chilies, tomatillos and Rotel tomatoes - add a 1/2 teaspoon of Baking Soda while your dish is on a steady simmer. It'll foam up for a second but don't worry - she'll settle right down. Add additional 1/2 teaspoon Baking Soda if still needed.
- ° Once your pork is falling apart, you'll know you're ready for these last few steps. ° After approximately 2+ hours of simmering, add 4 diced potatoes and additional broth/beer if needed. Only add just enough additional fluids you'll need to boil potatoes. ° Simmer your mixture for 20 to 30 minutes - 1/2 covered to steam your potatoes and then, 1/2 uncovered to thicken until your spuds are fully softened. ° To thicken your dish even further, lightly sprinkle your leftover flour over the top and sti
- In the last 5 minutes of cooking your potatoes, add your remaining reserved halves. 1 bucket Hatch Chilies and fresh cilantro.
- ° If you thin this recipe out with some additional stock and/or beer, it could easily be served as a thinner stew. ° Fluffy flour tortillas work best with a thinner broth - regular tortillas for thick. ° Garnish with fresh or dried cilantro or parsley and Mexican 3 Cheese to tame the heat for your guests. I assure you, no other condiments are needed!
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