A month ago I wrote about my favorite guilty food pleasure. Here's the recipe. Maybe soon I'll dig out my recipe for Carnitas.
CORN MEAL TOPPER:
Place chili pepper on foil lined cookie sheet 3 inches under broiler. Broil for about 6 minutes until charred and/or blackened. Turn over repeat until all sides are roasted. Place in heavy zip-lock bag for 15 minutes. (I usually dice the onion and prep the other ingredients during this time.)
After the 15 minutes remove chili from the bag, de-seed and de-stem, remove skin and membranes. Dice same size as onion.
Over medium high heat, in large sauté pan, pour 1 teaspoon of oil. Add onion and chili and cook till just tender. Add meat: brown lightly.
Add next 8 ingredients (through Ancho Chili powder) and simmer 20 to 25 minutes, until thick.
Begin corn meal topper: In sauce pan stir corn meal and salt into cold water.
Cook till thick, stirring frequently so it doesn’t stick. After 15 minutes add butter; mix well.
Pre-heat OVEN 375 degrees
Add cheese and diced jalapeno to meat mixture; stir till melted.
Pour into greased 10 x x 1 1/2-inch baking dish.
Spoon/spread cornmeal topper over top of meat.
Bake casserole in moderate oven (375 deg) about 40 minutes.
Serve with sour-cream, more grated cheese, and salsa.
Makes 6 servings.