Ingredients with Measurements:
- 2 lbs venison meat, cut into bite-sized pieces
- 4 dried black chile peppers
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 1 tbsp vegetable oil
- 2 cups water
Special equipment needed:
- Blender or food processor
- Large pot or Dutch oven
Step-by-step instructions:
1. Remove the stems and seeds from the dried black chile peppers and soak them in hot water for 10 minutes.
2. In a blender or food processor, blend the soaked chile peppers with 1 cup of the soaking liquid until smooth.
3. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
4. Add the venison meat and cook until browned on all sides, about 5-7 minutes.
5. Add the chopped onion and minced garlic to the pot and cook until softened, about 3-5 minutes.
6. Add the blended chile pepper mixture, cumin, oregano, salt, and 2 cups of water to the pot.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1-2 hours, or until the venison is tender and the sauce has thickened.
8. Serve hot with your choice of garnishes and side dishes.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Medium-high heat for browning the meat, then low heat for simmering the sauce.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 12g
Protein: 35g
Carbohydrates: 10g
Fiber: 3g
Sugar: 3g
Sodium: 500mg
Substitutions for ingredients:
- You can use any type of meat instead of venison, such as beef, pork, or chicken.
- If you can't find dried black chile peppers, you can use other types of dried chile peppers, such as ancho or guajillo.
Variations:
- Add diced tomatoes or tomato sauce to the pot for a slightly sweeter flavor.
- Use beef or chicken broth instead of water for a richer flavor.
- Add diced potatoes or carrots to the pot for a heartier meal.
Tips and tricks:
- Be sure to soak the dried chile peppers in hot water before blending them to soften them up.
- Browning the meat before adding the other ingredients will give the dish a deeper flavor.
- If the sauce is too thick, you can add more water or broth to thin it out.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve the venado con chile negro in a large bowl or on a platter. Garnish with chopped cilantro, diced onions, and a squeeze of lime juice.
Garnishes:
- Chopped cilantro
- Diced onions
- Lime wedges
- Sour cream
- Shredded cheese
Pairings:
- Mexican rice
- Refried beans
- Guacamole
- Corn tortillas
Suggested side dishes:
- Grilled vegetables
- Black beans
- Cornbread
- Salad
Troubleshooting advice:
- If the sauce is too thin, let it simmer for longer to thicken up.
- If the meat is tough, let it simmer for longer until it becomes tender.
Food safety advice:
- Make sure the venison is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Venado con chile negro is a traditional Mexican dish that originated in the state of Oaxaca. It is typically made with venison, which is a popular meat in the region.
Flavor profiles:
Venado con chile negro has a rich and spicy flavor, with a slightly smoky taste from the dried black chile peppers.
Serving suggestions:
Serve the venado con chile negro with your choice of garnishes and side dishes for a hearty and flavorful meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican