Written by As the weather cools down for us here in the DC area, my mind have moved from barbecues and light refreshing salads to more substantial meals and stews. We are huge fans of chili and pulled pork, but I wanted to expand our repertoire. Especially because I am prone to colds or falling under the weather as the seasons change, I wanted something that could help keep my sinuses clear with the help of capsaicin. (Check out the medical uses in this Wikipedia article—warning: not AIP friendly.)
For me, this is an ideal winter stew, and is much heartier than our hot and sour soup, which was my go to meal when fighting a cold up to now. We hope you’ll give it a shot, and enjoy it in a variety of ways.
Ingredients
4 guajillo chiles
4 ancho chiles
1 C hot water
1 lb top round, cubed for stew
1 lb baby back ribs, cut into 1-inch pieces
10 C water (or beef/pork/vegetable stock)
1 medium onion, diced
1 habanero, whole
8 garlic cloves
1 dried bay leaf
6 sprigs thyme
1 Tbsp ground cumin
1 Tbsp Mexican oregano
Salt and pepper
Method
Optional: Prepare your beef and pork the day before, and use the remaining pork ribs to simmer in 10 C water to create a bone broth for this recipe. Water will work as well, but we enjoyed taking advantage of the bones.
On a hot, cast iron griddle toast the ancho and gaujillo chile peppers for 3-4 minutes on medium-low heat, and then submerge in 1 C hot water. Let chiles soak for 20 minutes.
Remove from water and puree in blender with a cup of warm water. Set aside.
In a Dutch oven, add the beef and ribs, water, onion, whole habanero, and garlic cloves. Bring to boil and cook for 1 hour.
Add the bay leaf, thyme, chile puree, cumin, oregano, salt, and pepper. Simmer on low for 30-40 minutes.
Allow to cool slightly before serving. This has a very earthy taste, but not a lot of in your face heat.
This can be served in a bowl, wrapped in Romaine lettuce, or served in thin slices of Yucca. All three ways are delicious.
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Birria
Ingredients
4 guajillo chiles
4 ancho chiles
1 C hot water
1 lb top round, cubed for stew
1 lb baby back ribs, cut into 1-inch pieces
10 C water (or beef/pork/vegetable stock)
1 medium onion, diced
1 habanero, whole
8 garlic cloves
1 dried bay leaf
6 sprigs thyme
1 Tbsp ground cumin
1 Tbsp Mexican oregano
Salt and pepper
Method
1. Optional: Prepare your beef and pork the day before, and use the remaining pork ribs to simmer in 10 C water to create a bone broth for this recipe. Water will work as well, but we enjoyed taking advantage of the bones.
2. On a hot, cast iron griddle toast the ancho and gaujillo chile peppers for 3-4 minutes on medium-low heat, and then submerge in 1 C hot water. Let chiles soak for 20 minutes.
3. Remove from water and puree in blender with a cup of warm water. Set aside.
4. In a Dutch oven, add the beef and ribs, water, onion, whole habanero, and garlic cloves. Bring to boil and cook for 1 hour.
5. Add the bay leaf, thyme, chile puree, cumin, oregano, salt, and pepper. Simmer on low for 30-40 minutes.
6. Allow to cool slightly before serving. This has a very earthy taste, but not a lot of in your face heat.
This can be served in a bowl, wrapped in Romaine lettuce, or served in thin slices of Yucca. All three ways are delicious.
that paleo couple 