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Pasilla Beef and Lentils

16 Feb

This is definitely a Mexican meal but without the usual Tex-Mex flavor.  This one has no hot peppers, cheese, or traditional salsa that Americans usually consider “Mexican food.”

This is a good meal to be made with a cheap roast or a lesser grade of beef.  I have found something in one of my local stores that is called “soup meat” which works very well for this particular recipe.

This is a crock pot meal that gets cooked while I sleep.  I put this on in the evening before bed using my low setting.  After putting the meat into the crock pot I add three or four dried Pasilla or Anaheim peppers, salt and fill up the crock with water.   We have the broth for breakfast.

For lunch, I fry up a large onion and an 8 oz box of mushrooms in a coconut and palm oil blend.  While the onions and mushrooms are cooking I put the peppers (minus the stems) in the blender with some stock. I grind them up into a sauce–if the mixture gets too thick, I add a bit more stock.

Once the onions and mushrooms are done, I add in the chopped up soup meat and then pour the sauce over it.   To this I add at least a tbsp of cinnamon, a tsp of ginger, a tsp of paprika and salt.  Stir it all together and let it simmer for a several minutes to blend all of the flavors together, then add in 3-4 cloves of crushed garlic.

And like everything else I cook, this recipe is open for change and altering.   On a different day I might add cumin and lime juice; add chocolate for mole sauce or peanut butter for a peanut mole sauce.  The sauce could even have a little honey added to it to sweeten it-in that case it would taste more like B-B-Q sauce.

This meat dish is perfect served with lentils and lacto fermented tomato salsa, but I think if you tasted it you would find that it is also well suited to just about any veggie combination.

    

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Posted by on February 16, 2012 in Beef, Crock Pot, Lentils, Meat Leftovers

 

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