ASADO
This is another recipe that my mother-in-law many years ago. She was a fantastic cook and I learned so much from her. Of course, she never used a recipe so I just had to watch and guess the measurement amounts. After some trial and error, I got my recipes as close to hers as possible. Of course, no one cooks as good as mama,...
Provided by Jeanne Benavidez
Categories Other Main Dishes
Time 2h15m
Number Of Ingredients 19
Steps:
- 1. Prepare the red chili sauce: Rinse chili pods and place in a large pot. Put enough water to cover pods. Cover and bring to a boil over medium heat and boil @ 20 minutes. Press peppers down occasionally to make sure they are covered with water. Remove from heat. Do not discard the liquid.
- 2. Using tongs, remove each chili pod from pot, remove the stem and place the chili pods into a blender. (I do not remove the seeds....it's your choice) Add the 'Red Chili Sauce Seasonings'.
- 3. Blend until smooth. You will need to add a little of the water that you boiled the peppers in to get the right consistency. It should be a glue-like consistency.
- 4. Prepare the Pork: Season the meat with garlic salt and pepper..
- 5. Put the flour and the other Pork Seasonings' into a large ziploc bag. Add the meat and shake until well coated with the flour.
- 6. In a large skillet, heat 2 or 3 tablespoons of oil and brown the meat (in batches) until no longer pink but not completely done. Stir occasionally to keep meat from sticking. Add a little more oil with each batch so that the meat will brown. Remove each batch to a large pot.
- 7. Once the meat is browned and placed in the large pot, add the remaining flour and chopped onion;stir well to combine. Pour in the chili sauce and 1 cup (or a little more) of liquid from boiling the peppers, reduce heat to medium low, cover and simmer for @ 1 ½ hr. Stir often to keep from sticking.This should have the consistency of a thick, red gravy.
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Jorge San Miguel
[email protected]This recipe is a great way to use up leftover steak. I always have some leftover steak in my fridge and this recipe is a great way to use it up.
Maliki aw
[email protected]I'm not a fan of spicy food, but I really enjoyed this recipe. The heat was just right.
Busa Thwala
[email protected]I love the smoky flavor that the grill gives the meat. This recipe is perfect for a summer cookout.
Breanna Grubb
[email protected]I used a different cut of meat than the recipe called for and it turned out great! This recipe is very versatile.
Rozamohamed Ansari
[email protected]I followed the recipe exactly and the meat turned out a little dry. I think I'll add some more liquid next time.
Ch Arham Bilal
[email protected]This is my go-to recipe for asado. It's always a crowd-pleaser.
Oscar Franco
[email protected]I'm not a big fan of cilantro, but I really enjoyed this recipe. The flavors were well-balanced and the cilantro wasn't overpowering.
Monaleighcia Muller
[email protected]I made this for a party and it was a huge hit! Everyone loved it.
AmeNo San ï ÃłĢ·¥•‚Ä¢` î
[email protected]I love the simplicity of this recipe. It's easy to follow and the results are always delicious.
Sunan Jati Dusun Brunei (Sunan Jati Dusun Brunei)
[email protected]This was a great recipe! The flavors were amazing and the meat was so tender. I will definitely be making this again.