Fire Roasted Tomato Ancho Taco Sauce Food

FIRE ROASTED TOMATO-ANCHO TACO SAUCE

Steps:

• Preheat broiler. Place tomatoes in a single layer in a 15x10x1 inch baking pan. Broil 3 to 4 inches from the heat for 8 to 10 minutes turning once until skins are lightly charred.
• Transfer to a cutting board. When cool enough to handle, remove and discard loose skins. Coarsely chop and transfer to a large stainless steel, enameled or nonstick pot.
• Meanwhile, place the cumin seeds in a small skillet. Cook over medium heat, stirring frequently, until seeds are lightly toasted and fragrant.
• Remove from the heat and let cool. Finely, grind the seeds in a spice grinder or using a mortar and pestle, stir into the tomatoes in pot.
• Add the poblano peppers, onions, jalapeno peppers, garlic, sugar, and salt to the tomato mixture. Bring to boiling, stirring frequently.
• Reduce heat and simmer, uncovered, until peppers and onions are soft, about 30 minutes. Stir in ancho chiles. Cover and let stand for 30 minutes.
• Working in batches, transfer tomato mixture to a food processor or blender. Cover and process or blend until smooth. Strain mixture through a fine-mesh sieve, pushing liquid through and scraping the inside of the sieve with a rubber spatula, discard solids.
• Repeat with remaining mixture. Return strained mixture to the large pot. Bring to boiling, reduce heat. Simmer sauce, uncovered, about 10 minutes or until slightly thickened and reduced to about 4 cups. Stir in lime juice and vinegar.
• Ladle hot sauce into hot, sterilized half pint jars, leaving a 1/4 inch headspace. Wipe jar rims, adjust lids.
• Processed filled jars in water bath canner for 35 minutes (start timing when water returns to a boil). Remove jars and cool overnight.
• Makes 5 half pints.
• I didn't discard the solids, but put them in the frig to use as a schmear for the pork loin on the barbecue.

SLOW-COOKED PORK TACOS WITH FIRE-ROASTED TOMATOES AND PICKLED ONIONS

Steps:

• For the pork:
• To the sleeve of a slow cooker add onion, garlic, tomatoes, chipotle peppers, Worcestershire sauce, and cilantro. Add pork and season with salt and pepper. Cover and slow cook on high for 4 to 6 hours until tender.
• For the pickled onions:
• In a small saucepan over medium heat, add vinegar, sugar, red pepper flakes and salt, heat until sugar dissolves. Remove from heat and add onions and dried oregano. When mixture is cool pour into a quart container. You may need to add a bit of water just to cover. (Keep at room temperature for about 6 hours then place in the refrigerator.)
• Remove pork from slow cooker and shred using 2 forks. Toss with 1/2 cup of the liquid from the slow cooker.
• To serve, place 1/4 cup of the pork on a tortilla, top with cabbage, avocado, onions, sour cream and cilantro. Repeat with remaining ingredients.

HOW TO FIRE ROAST TOMATOES

Steps:

• Slice the tomatoes in half lengthwise (from stem to tip) and brush the cut sides with olive oil. Place the tomatoes cut side down over a medium flame on a gas grill. If using a charcoal grill, place the tomatoes in the middle of the grill over briquettes that are medium-hot.
• When the tomatoes develop dark char marks (about 5 to 8 minutes depending on size and heat of grill). Continue cooking until the skins begin to blacken in spots. Then, remove the tomatoes from the grill, pile them in a bowl, tightly cover with plastic wrap and set aside.
• When the tomatoes are cool enough to handle, peel off the blackened skins and dice the flesh, making sure to reserve the juices.
• Use immediately or pack tomatoes in a freezer proof container with juices.

FIRE ROASTED TOMATO SAUCE

Steps:

• Saute garlic and onion lightly in olive oil.
• Remove from pan and place in blender with tomatoes; blend and set aside.
• In same pan as onion mixture was cooked, crumble and saute Italian sausage til browned.
• Add tomato mixture and 8oz can of sauce and water to pan.
• Salt and pepper to taste and add chopped basil.
• Simmer for 30 minutes; add to pasta and enjoy!
• Note: Be careful how much salt you add - the sausage is salty also.