SMF Premier Member
- Joined Jun 13, 2017
Going flavor town from south of the border today. Rich spicy Asado de Chile Colorado with a double cheese and onion enchilada. I used the Blackstone griddle to toast the arbol and guajillo chiles, sauté the onion and brown a cubed 10 lbs pork butt. Peppers simmered in chicken broth and then blended with the onion and broth for the amazing red sauce. Cumin, garlic, Mexican oregano, smoked paprika , bay leaf, sea salt , a little touch of peanut butter and a tiny splash of vinegar round out the flavors. Simmered for a few hours until the pork was melt in your mouth tender. Enchilada is 100% cheddar shell filled with shredded pepper jack and onions. One of my all time favorite meals. Thanks for looking.