Cooking

I made a new version of the recipe built for larger batches.

One jar stays sealed, air tight and still fresh while I'm using the other one. And it's easier to make one huge batch than two big batches because I head over to the local tienda to get dried chilies cheaper.

Chili Powder (Bulk).
Servings: 2 quarts
420 grams dried ancho chilies.
210 grams dried gaujillo chilies.
150 grams dried arbol or other hot chilies like Thai bird, chipotle or cayenne
1 1/4 cup whole cumin seeds
1 1/4 garlic powder
1/2 cup plus two tbsp dried oregano
3 tbsp plus 1 tsp paprika

• Put on some disposable gloves. You will regret not doing this
• deseed and destem the chilies.
• cut them into ribbons and then into 1 inch chunks or ribbons.
• Preheat oven to 250.
• On a foil lined baking sheet add the chilies and cumin.
• Bake for 10 minutes and then stir
• Bake for another 10 minutes
• Look at the ancho chilies. Find one that still has seeds on it that were stuck to it. There might still be some moisture there. If so repeat 10 minute bake.
• Divide this with another baking sheet so the mix can reach room temp quickly.
• Put on a face mask if you have any lung related issues
• add all ingredients to blender or food processor.
• blend until you see most of it has turned to dust.
• sift through a sifter
• reblend anything left in the sifter
• repeat last three steps till the size of the bits in the strainer are no bigger than a chili seed.
• if you get to the point where pieces won't go smaller than a chili seed you have too much moister. Turn the heat back on the pan and toast it again stirring over medium heat. This will dry it out more for round two. Don't let it smoke.
• stir it up
• store in air tight container like a mason jar with a rubber seal on the lid.

Do you can? Because otherwise this will be a list of ingredients but the prep method won't work as it uses a raw/cold pack canning method which cooks it in the jar.

Pork burrito in a jar.
Servings: 12 pints.
7.5 pounds pork roast with the fat.
1 cup taco seasoning.
2 cans stewed tomatoes, drained.
2 cans Rotel, drained.
2 yellow onions, sliced.
1 jalapeno, sliced into 12 slices.

• Cube the pork into 1 centimeter cubes, fat and all.
• mix taco seasoning and pork in a very large bowl.
• Slice the stewed tomatoes into smaller chunks.
• mix the stewed tomatoes and rotel.
• put one jalapeno slice in each jar.
• put an equal amount of tomatoes into each jar.
• put equal amounts of onions in each jar.
• put equal amounts of pork in each jar.
• pack it in leaving 1 inch of headspace.
• clean the rims of the jars with vinegar
• Pressure can at 10 pound pressure for 75 minutes
• At serving time heat the contents of the jars and use a slotted spoon to make the burritos.
• the remaining juice could be used to make epic rice.

Cheapest kitchen island available. Hardwood for under $200. Four wide drawers, plenty of empty space on the under shelf, peg posts and holes for baking sheets and cutting board storage at one end, and it comes with a vice for shaving prosciutto.

Doesn't everyone use a woodworking bench in their kitchen?