This is my husband’s favorite dish when we visit a Mexican Restaurant. Since I’m working on expanding my personal recipe list- I decided to give it a try. Since his plate was completely empty – I think that means it was pretty good.
2 lbs Carne Picada
2 cups Orange Juice
1 tbsp lime juice
1 tsp cumin
1 garlic clove, minced
1 small onion, diced
salt and pepper to taste
10 Dried Red Peppers (we used Ancho Chilies)
3 Cups Chicken Broth
1 garlic clove
3 Clavo (whole cloves)
2 Tbs Veg Oil
1 1/2 tsp salt
6 Pimiento Negra (Whole Black Peppers Seeds)
1 tsp Comino Molido (Ground Cumin)
Mix orange juice, lime juice, cumin, garlic in a freezer bag and add the meat. Marinate at least 24 hours. While it’s marinating, make the sauce so it too can sit for at least a few hours in the fridge.
Boil peppers until soft. Break off the tops and steams and place in the blender with chicken broth, garlic clove, cloves, salt, black pepper seeds and cumin Blend until smooth.
Use a small strainer and strain out chunks and seeds from sauce. Press as much liquid as possible out of the stainer.
Pour 2 tbsp vegetable oil into a skillet and heat over medium low heat. Carefully pour the sauce into the skillet. It will pop and splatter. Simmer over low/medium heat 10-15 minutes to cook off some liquid and thicken sauce.
Place in a glass container and place in the refrigerator until ready to cook the meat.
Heat oil in a skillet over medium heat. Add the meat, garlic and onions but not the liquid. Cook until done and it begins to crisp around the edges. Add some of the sauce to coat the meat and continue cooking until sauce it hot and thick.
Serve with beans, rice and tortillas.