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Asado #8397128 09/25/21 04:07 PM
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Ox190 Offline OP
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Can't find any decent asado here in DFW so reached out to some old friends in Odessa for recipes. Flavor is spot on for West Texas Asado. [Linked Image]


"There has never been an occasion where a people gave up their weapons in the interest of peace that didn't end in their massacre." Louis L'Amour
Re: Asado [Re: Ox190] #8397165 09/25/21 05:00 PM
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That looks amazing....


Originally Posted by Sneaky
I believe in science and I’m an insufferable dickhead
Originally Posted by beaversnipe
Actually, BBC is pretty damn good

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
Re: Asado [Re: Ox190] #8397210 09/25/21 05:55 PM
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up

Re: Asado [Re: Ox190] #8397283 09/25/21 07:19 PM
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Do share!


[Linked Image]

Ultra MAGA '24.
Re: Asado [Re: Ox190] #8397291 09/25/21 07:25 PM
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NORML as can be Offline
^^Cut the Cord^^
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food



(R-TX) .-- " TCNN CURL CRLB VFF OGI SNDL CGC TLRY "

_=====___=________==-

Re: Asado [Re: Ox190] #8397436 09/25/21 10:31 PM
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Perfecto up


ElkOne
Re: Asado [Re: Ox190] #8397490 09/25/21 11:24 PM
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Originally Posted by Ox190
Can't find any decent asado here in DFW so reached out to some old friends in Odessa for recipes. Flavor is spot on for West Texas Asado. [Linked Image]





That looks excellent. One of my most favorite things to cook & eat. up

Re: Asado [Re: Ox190] #8397640 09/26/21 01:48 AM
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Had never heard of it but might try cooking it. Sounds good

https://www.homesicktexan.com/2008/10/in-search-of-west-texas-asado.html


lf the saying "Liar, Liar your pants on fire" were true
Mainstream news might be fun to watch
Re: Asado [Re: Ox190] #8397649 09/26/21 01:54 AM
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Mind sharing the recipe? Looks great!


What happens at deer camp stay's at deer camp!
Re: Asado [Re: Ox190] #8397650 09/26/21 01:54 AM
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For sure an Odessa favorite, good stuff there. You have provided inspiration


Hunt Outside Of The Box


Re: Asado [Re: kmon11] #8397838 09/26/21 10:48 AM
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Originally Posted by kmon1
Had never heard of it but might try cooking it. Sounds good

https://www.homesicktexan.com/2008/10/in-search-of-west-texas-asado.html


Thanks for posting that for I have not heard of it either.

OP Looks Dayum good and will have to try some soon food


texas flag








Re: Asado [Re: Ox190] #8397842 09/26/21 10:56 AM
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Yum! cheers food


Bobby Barnett

Re: Asado [Re: kmon11] #8398311 09/26/21 05:48 PM
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Originally Posted by kmon1
Had never heard of it but might try cooking it. Sounds good

https://www.homesicktexan.com/2008/10/in-search-of-west-texas-asado.html



Asado AKA chili colorado also known as guiso de puerco depending on where you're from. Instead of just using ancho chilis, I use a combination of chili ancho, pasilla, guajillo, New Mexico, morita, arbol, and chili tepins. That sauce/gravy is worth the effort. I used to make up batches of it and freeze, then take to the ranch. Kill a pig and make up a batch right there with either the loins, shoulder, or a mixture of both. It's delicious.

Re: Asado [Re: Ox190] #8398316 09/26/21 05:59 PM
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I'd eat that!

Re: Asado [Re: skinnerback] #8398317 09/26/21 06:00 PM
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Originally Posted by skinnerback
Originally Posted by kmon1
Had never heard of it but might try cooking it. Sounds good

https://www.homesicktexan.com/2008/10/in-search-of-west-texas-asado.html



Asado AKA chili colorado also known as guiso de puerco depending on where you're from. Instead of just using ancho chilis, I use a combination of chili ancho, pasilla, guajillo, New Mexico, morita, arbol, and chili tepins. That sauce/gravy is worth the effort. I used to make up batches of it and freeze, then take to the ranch. Kill a pig and make up a batch right there with either the loins, shoulder, or a mixture of both. It's delicious.

I've never heard of it called Asado. Guiso or Guisada.

Re: Asado [Re: unclebubba] #8398335 09/26/21 06:35 PM
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Originally Posted by unclebubba
Originally Posted by skinnerback
Originally Posted by kmon1
Had never heard of it but might try cooking it. Sounds good

https://www.homesicktexan.com/2008/10/in-search-of-west-texas-asado.html



Asado AKA chili colorado also known as guiso de puerco depending on where you're from. Instead of just using ancho chilis, I use a combination of chili ancho, pasilla, guajillo, New Mexico, morita, arbol, and chili tepins. That sauce/gravy is worth the effort. I used to make up batches of it and freeze, then take to the ranch. Kill a pig and make up a batch right there with either the loins, shoulder, or a mixture of both. It's delicious.

I've never heard of it called Asado. Guiso or Guisada.



Yeh it’s regional. In S Texas when someone says guiso or guisada they are typically talking about a brown gravy, but some folks still make a red gravy and call it guisada. Kinda like folks in West Tx and yankees call a breakfast taco a burrito, but in S Texas we just call them tacos as a burrito is a different animal lol. Same thing with taquitos.

I've worked with a bunch of folks from Mexico, and depending on what part of the country they are from they call the same food different things too.

Re: Asado [Re: Ox190] #8398382 09/26/21 07:28 PM
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That looks awesome, and i'll bet it was up up


ElkOne
Re: Asado [Re: skinnerback] #8399119 09/27/21 12:06 PM
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Originally Posted by skinnerback

I've worked with a bunch of folks from Mexico, and depending on what part of the country they are from they call the same food different things too.


They can call it what they want as long as they share and call me when it's ready!
food

Re: Asado [Re: skinnerback] #8399568 09/27/21 06:46 PM
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Ox190 Offline OP
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Originally Posted by skinnerback
Originally Posted by kmon1
Had never heard of it but might try cooking it. Sounds good

https://www.homesicktexan.com/2008/10/in-search-of-west-texas-asado.html



Asado AKA chili colorado also known as guiso de puerco depending on where you're from. Instead of just using ancho chilis, I use a combination of chili ancho, pasilla, guajillo, New Mexico, morita, arbol, and chili tepins. That sauce/gravy is worth the effort. I used to make up batches of it and freeze, then take to the ranch. Kill a pig and make up a batch right there with either the loins, shoulder, or a mixture of both. It's delicious.



I used New Mexico and Guajillo on this batch. I got 5 different recipes to try.

Cubed up the pork shoulder, dusted it in flour then fried in lard.

Sauce was below

7 New Mexico Red chiles
7 Guajillo
10 cloves of garlic
all blended together with about 6 cups of chicken stock

once I added it to the meat I added

Oregano
Cumin
Bay leaves

Turned out really good for my first try, it could use a little more heat.


"There has never been an occasion where a people gave up their weapons in the interest of peace that didn't end in their massacre." Louis L'Amour
Re: Asado [Re: Ox190] #8399766 09/27/21 09:59 PM
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Originally Posted by Ox190
Originally Posted by skinnerback
Originally Posted by kmon1
Had never heard of it but might try cooking it. Sounds good

https://www.homesicktexan.com/2008/10/in-search-of-west-texas-asado.html



Asado AKA chili colorado also known as guiso de puerco depending on where you're from. Instead of just using ancho chilis, I use a combination of chili ancho, pasilla, guajillo, New Mexico, morita, arbol, and chili tepins. That sauce/gravy is worth the effort. I used to make up batches of it and freeze, then take to the ranch. Kill a pig and make up a batch right there with either the loins, shoulder, or a mixture of both. It's delicious.



I used New Mexico and Guajillo on this batch. I got 5 different recipes to try.

Cubed up the pork shoulder, dusted it in flour then fried in lard.

Sauce was below

7 New Mexico Red chiles
7 Guajillo
10 cloves of garlic
all blended together with about 6 cups of chicken stock

once I added it to the meat I added

Oregano
Cumin
Bay leaves

Turned out really good for my first try, it could use a little more heat.



Those are both great chilis, great flavor.

I cube up my meat and season with Fiesta brand fajita seasoning (try pork tenderloin - whole nother level) I coat my pot with just a little oil and brown the meat. Reduce heat and drop in 1 stick of unsalted Falfurrias Sweet Cream Butter and one chopped yellow onion. Caramelize until very dark. (I don't always do the onion)

For the sauce I stem and seed all of my chilis first, then bring a pot of water to a boil. Drop in 1 quartered red onion and one whole head of fresh peeled garlic, boil 5 minutes then drop all my chilis in and boil for 5 minutes. Remove from heat and let steep for 30-45 minutes. Then I drop all of that into a blender and add 1 TS salt, 1 TS black pepper, 1 TS Cumin, 1 TS smoked sweet paprika. I add just enough of the water from pot to cover, then blend all that up. Then I run it through a fine mesh strainer. Put the meat back in the pot, add sauce, and just enough chicken broth until the meat is barely covered. Then I simmer that for 2-3 hrs until the meat is fork tender and gravy is thick. Done.

Re: Asado [Re: Ox190] #8399900 09/28/21 01:08 AM
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Thanks Skinner for posting that recipe, it sounds fantastic up


ElkOne
Re: Asado [Re: Ox190] #8399905 09/28/21 01:12 AM
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cheers You bet. I use this same sauce to mix in my tamale meat and sometimes use it in/on enchiladas.

Re: Asado [Re: Ox190] #8405941 10/04/21 12:22 AM
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Re: Asado [Re: wsjaxIV] #8406068 10/04/21 02:58 AM
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Originally Posted by wsjaxIV



Yes Sir, and there are other chilis as well that you can add for the flavor of your liking.

Re: Asado [Re: Ox190] #8406602 10/04/21 07:29 PM
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OX- you making me home sick! LOL


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