Frusen Glâdjé® to sound like a Swedish ice cream?
The meat that topped the sopes was carne chile colorado, or beef with red chile sauce. That is topped with shredded cabbage or lettuce, salsa fresca, avocados and queso fresco. A final squeeze of fresh Mexican lime juice brings out all the flavors. Simple. A perfect starter or even main course if you eat two or three. I returned to the US a happy cook with a new recipe.
But wait! How do I make the carne chile colorado? I turned to two good friends - Pamela and Nicky (both good cooks) and got a recipe from each for the chile colorado. While their recipes are similar, they are just different enough that I chose the middle ground and used a bit from each. The key for both of them is to use the right cut of meat - a chuck roast. Second in importance is the slow cooking: use the crock pot. Ugh. How did I live through the 70s and beyond without ever having a crock pot?
Mexican Goods; this recipe seems to be exactly what both women have described to me. Maybe you can try them and tell me how they came out?
24 sopes (for recipe, see link to Mexican Goods above)
1 recipe carne in chile colorado (recipe follows)
1/2 large head of green cabbage or iceberg lettuce, shredded
salsa fresca (recipe follows)
2 Haas avocados, peeled, pitted and cubed
1/2 pound queso fresco
Heat 1/4-inch vegetable oil in a large frying pan. When very hot, add sopes and fry on both sides until golden brown. Remember, the higher the temperature of the oil, the faster your sopes will brown and less of the oil will soak in.
Place hot sopes on plates and top with 1-2 tablespoons carne in chile colorado, then continue to layer with shredded lettuce of cabbage (Olivia used green cabbage), salsa fresca (recipe follows), chunks of ripe avocado and top it all with crumbles queso fresco. Serve with halved Mexican limes
Carne with Chile Colorado
a 2 1/2 pound chuck roast
7 dried mild New Mexico chiles, whole
3 dried hot New Mexico chiles, whole
Place beef in the crock pot and season well with salt and pepper. Add water to come a little more than halfway up the side of the meat. Cover and turn crock pot on high for 9-10 hours.
Just before taking the beef out of the crockpot, stem and seed the chiles and place the dried flesh in a small saucepan. Cover with water and bring to a boil. Reduce heat and simmer for 10 minutes. Remove chiles with tongs and place in a blender, reserving the boiling liquid. Add a pinch of sugar and 3/4 cup of the liquid to the blender and blend until you have a thick red chile - chile colorado. Depending on the size of the chiles, you may need to add more liquid to make the right consistency. As Nicky said, "you can always add more water but you can't take it out!"
Remove the beef from the crock pot and using a fork, remove any visible fat and discard. With two forks, shred the meat well and place in a bowl. Add the chile colorado and mix well.
Makes enough for 24 gorditas or 6 burritos.
8 plum tomatoes, seeded and diced
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh chives
1 tablespoon extra virgin olive oil
1 1/2 teaspoons lime juice, preferably from Mexican limes
salt and pepper to taste
Mix all ingredients in a nonreactive bowl and let rest at least one hour for flavors to meld.