Today I would like to share with you the story of Mr. Deerman…
Mr. Deerman was a perverted old man who liked to fish, liked to cook and liked women. Every once in a while he’d show up and spend the night on our couch in his long underwear. (I slept with one eye open those nights.)
Mr. Deerman was creepy, but since he was also an old family friend, we didn’t have the heart to turn him away. So instead we locked all our doors, barred the faulty back door with a chair and pretended not to be home whenever we saw him coming. (And wouldn’t you know it? That frail, old coot still managed to break in through the back door.) Still, despite being senile and hard to get rid of, Mr. Deerman bestowed upon our family his secret recipe for his delicious red chile sauce.
Got some leftover pork, turkey or chicken? Shred it up and stir it in some Deerman Chile and you’ve got a tasty deshebrada (a Mexican cuisine term for shredded meat) perfect for filling burritos, tacos and enchiladas.
Red Chile Deshebrada
To make the sauce, heat 3 tablespoons of canola or olive oil in a large skillet over medium heat.
Grate 2-3 large cloves of garlic and add to the skillet, stirring constantly with a wooden spoon until the garlic becomes golden.
Add 3 heaping tablespoons of good-quality chili powder and 2 tablespoons of flour, and stir until smooth and bubbly.
Cook’s Note: If you prefer a more authentic approach, you can swap out the chili powder and chicken broth for 2 cups of pureed red chile and 1/4 teaspoon chicken bouillon.
Add 1 teaspoon ground cumin and 1 cup of chicken broth and bring to a boil, stirring occasionally. Stir in 1 more cup of chicken broth, cover skillet and simmer on low for 15 minutes or until slightly thickened.
Cook’s Note: At this point, you could use this sauce for red enchiladas if you’d like.
Stir in 2 cups of cooked, shredded meat, pork or poultry until well combined. Give the sauce a taste before adding any salt. This is because the cooked meat you added might have provided just the right amount of saltiness. If too bland, add 1/2 teaspoon salt and taste again.
Serve hot with fresh flour tortillas.
Feel free to go crazy with this sauce! Just don’t go crazy like Mr. Deerman. 🙂
What’s your favorite burrito filling?
- 3 Tablespoons oil
- 2-3 large cloves of garlic, grated
- 3 heaping tablespoons good chili powder
- 2 Tablespoons flour
- 1 teaspoon cumin
- 2 cups chicken broth
- 2 cups cooked, shredded beef, pork or chicken
- Salt to taste
- In a large skillet, heat oil over medium heat. Add garlic and cook until golden, stirring constantly. Add chili powder and flour and cook, stirring constantly, until smooth and bubbly.
- Pour in 1 cup chicken broth and bring to a boil.
- Stir in the cumin and the rest of the broth, cover the skillet and simmer over low heat for 15 minutes or until slightly thickened.
- Stir in the meat and season to taste with salt.