Spice It Up for the Holidays!
A Guest Post by Marcia Carrillo
I’m talking about roasted jalapenos and tomatoes blended into a delicious, homemade chili sauce (look into https://happyspicyhour.com/ to know more about the other variations available in this dish), simmering with chicken and served with rice and beans. That’s what’s I made for the Keeler family for dinner. Alice Keeler often mentions in her workshops that “…homework is NOT more important than family dinner…”.Of course this statement reflects her philosophy and research that you can read about in the book that she and Matt Miller wrote, Ditch That Homework. #ditchHW
Family dinner was always an important part of my life growing up, and I have done my best to continue this ritual with my daughters. Now that my daughters are teenagers, I value the times we are actually all able to sit around the table, tell stories, laugh, and enjoy a good meal. Preparing a delicious, home-cooked meal is one way that I show my family how much I love them and when I met my husband, who is Hispanic, I became determined to learn to cook authentic Mexican food. I learned this recipe from my sister-in-law by observing, assisting, and asking a lot of questions so I would be able to make this recipe just like my husband’s mom. I’ve been making this recipe for twenty years and now my family expects the chili sauce to be at the table as a regular condiment.
Authentic Chili Con Carne
- 3 large chicken breasts OR 4 lbs pork roast
- 20 jalapenos OR 15 jalapenos & 5 yellow banana peppers
- 3 tomatoes
- 3-4 garlic cloves, roasted (optional)
- Garlic salt
1. Roast all jalapenos and tomatoes on BROIL until dark brown, about 15 minutes on one side, then turn them over and roast the other side.
2. Let the chilies and tomatoes cool. Then peel off the thin, clear skin on the chilies and the red skin on the tomatoes. Discard the skins and place the chilies and tomatoes in a blender. (While waiting for them to cool, I start cutting & browning the meat.)
3. Add garlic salt to taste and a ½ cup of water and use the pulse mode (about 10 pulses) until the chili is semi-chunky, but mixed thoroughly. If it tastes too spicy, you can add water or chicken broth to thin the sauce and reduce the spice.
4. Leave the sauce in blender while you prepare the meat.
5. Cut the chicken or pork into small bite size chunks and saute in olive oil until brown. Drain any excess oil.
6. Pour chili sauce from the blender into the pan with meat and simmer for 10-30 minutes, until meat is tender.
7. Serve with Mexican rice, beans, and fresh tortillas.
Marcia Carrillo is the New Teacher Induction Coordinator for the Merced Union HIgh School District. @MarciaMentor
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