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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
In a large bowl, steep the dried chiles in 3 cups hot water for 20 min.
Coat the cubed pork in the flour and half a tablespoon each salt & pepper.
Heat 1/2 cup oil in a large skillet to medium heat and add the floured pork. Add another half tablespoon salt & pepper and cook til a crust begins to form on the pork. Add the onion & garlic & cook til softened.
While the pork cooks, blend the soaked chiles with some of the chile water until it forms a chile paste. Blend about a minute.
Add the chicken stock, chili paste, cumin, and Bravado Spice Crimson Hot Sauce. Mix well the meat cook in the skillet or slow cooker for about 3-4 hours or until the meat is fork tender. If the sauce begins to get thick and pasty add a little water or stock.
In a mixing bowl, add the maseca, 2 cups water, 1/2 tablespoon each of salt & pepper, baking powder, and 3 tablespoons oil or melted butter. Mix well until a thick batter forms. Think the consistency of mashed potatoes.
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.
Serve the chile on the waffles with mexican cream & onion.