Asado de Chile Colorado

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jcam222

Epic Pitmaster
Original poster
OTBS Member
SMF Premier Member
Jun 13, 2017
11,062
12,830
Northeast Ohio
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.
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Insane! BIG like on that one, wow, I can smell and taste it through your pics! Great work, beautiful, thank you for sharing!
 
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That looks awesome Jeff! The colors just pop, and I can only imagine the aroma and taste that goes with it! Great job as always!

Ryan
 
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Looks great Jeff. Very close to my carne adovada sauce. Flavor town for sure. The smell fills the whole house and makes you hungry.
 
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This plates looks so good, I want to go pick it up at a bar...and not order, I want to be like, "if you come home with me my mouth and tongue will caress you like you've never been caressed before." Can you go into more details on this cheddar shell, how did you get this? Are those radishes on top? Did you picked whatever the radish thing is? What's your crema. I want to recreate this to a tee. One of the most stunning dishes I've seen.
 
Looks great Jeff. Very close to my carne adovada sauce. Flavor town for sure. The smell fills the whole house and makes you hungry.

Please share this adovada sauce. I never had adovo until I went to a Mexican joint in Spokane. Such an amazing sauce I want to replicate
 
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