Conejo Colorado (Rabbit Stewed in Red Chile Sauce)
Terry Pogue
Serves 4
Recipe By: Robb Walsh
Published in: Cowboy Cookbook
1 Rabbit -- about 2 pounds
Salt and pepper
1/2 cup Flour
1 teaspoons Mexican Oregano
1 teaspoons Thyme -- dried
1/4 cup Lard -- or vegetable oil
1 Onion -- chopped
2 clove Garlic -- minced
2 cups Red Chile Sauce
1 recipe Red Chile Sauce
Rinse the rabbit and cut into 6 pieces (2 legs, 2 breasts, 2 loin
pieces). Season the pieces with salt and pepper. Combine the flour,
oregano, and thyme in a shallow dish. Dredge the rabbit pieces in the
flour mixture. Heat the lard in a large skillet or Dutch oven over medium
high heat. Brown the rabbit pieces for 5 minutes or until nicely colored
on all sides. Add the onion. Cook for 3 minutes, then add the garlic.
Cook for another 3 minutes, or until the onion is soft, stirring often.
Add 2 tablespoons of the remaining seasoned flour and stir continuously
for 3 minutes or until the flour is cooked. Add the Red Chile Sauce and
stir well. Simmer over very low heat, stirring occasionally for an hour,
or until the rabbit falls from the boe. (Alternatively, you can transfer
the rabbit to a slow cooker or put the pot in a slow over.) Serve hot.
Serve in a bowl with flour tortillas on the side.
Red Chile Sauce
Recipe By: Robb Walsh
Published in: Cowboy Cookbook
3 cups Chicken Stock -- or broth
1/2 Onion -- diced
3 clove Garlic -- minced
10 assorted Dried chiles -- seeded
Bring all the ingredients to a boil in a large saucepan over high
heat. Decrease the heat and simmer for about 15 minutes, or until the
chiles are soft. Put the chile mixture and cooking liquid into the
container of a blender. Blend on low, increasing to high speed until
pureed. The sauce will keep for a week in the refrigerator.
Recipe Notes
New Mexican dried chiles produce a bright red colored sauce, and the
anchos make a saisiny saue. You an use a singel type of chile for
this sauce, but a combination of several makes for a wonderfully
complex flavor. Use as a base for other sauces or in chili con carne.
I usually use 1/2 ancho and 1/2 guajillo
terry
Makes about 4 cups .
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