Chile Colorado & Masa Waffles

INGREDIENTS

  • 2 TSP MINCED GARLIC

  • 2.5 OZ BRAVADO SPICE CRIMSON HOT SAUCE

  • 3 ANCHO CHILES, DRIED

  • 10-12 ARBOL CHILES, DRIED

  • 2 LB PORK SHOULDER, CUBED 

  • 2 C CHICKEN STOCK

  • 2 C MASECA, (CORN FLOUR)

  • 5 C WATER

  • 1 C CHOPPED WHITE ONION

  • 2 TBSP SALT & PEPPER

  • 3 TSP CUMIN

  • 1 PINCH BAKING POWDER

  • 2/3 C OIL

  • 1 C FLOUR 

STEPS

  1. In a large bowl, steep the dried chiles in 3 c hot water for 20 min.
  2. Coat the cubed pork in the flour and half a tbsp each salt & pepper.
  3. Heat 1/2 c oil in a large skillet to medium heat and add the floured pork. Add another half tbsp salt & pepper & cook til a crust begins to form on the pork. Add the onion & garlic & cook til softened.
  4. While the pork cooks, blend the soaked chiles with some of the chile water until it forms a chile paste. Blend about a minute.
  5. Add the chicken stock, chile paste, cumin, and Bravado Spice
  6. In a mixing bowl, add the maseca, 2 c water, 1/2 tbsp each of salt & pepper, baking powder & 3 tbsp oil or melted butter. Mix well until a thick batter forms. Think the consistency of mashed potatoes.
  7. Heat a waffle iron to high and spray with non-stick spray. Add a cup of the batter and press. Cook about 3 minutes until crispy. Repeat.

  8. Serve the chile on the waffles with mexican cream & onion.