Monday, July 14, 2014

Southern Comfort Twist



This crazy concoction is something my husband came up with.  After watching an episode of Diners, Drive-Ins & Dives where the restaurant made fried grits covered in chili, this was born.  This is his Fried Grits with Carnitas Chili.  He always does the frying here, and he made these Carnitas too. I've never had Carnitas Chili before then, but I'm glad I tried it because it was fantastic!  If you have a lot of carnitas leftovers, this is a great way to use them up.  Or you can click here for my recipe for Carnitas.  Enjoy!

FRIED GRITS WITH CARNITAS CHILI
FOR THE GRITS:
5 C water
1 1/2 C grits
2 T butter
1 C shredded cheese, your choice (I used Monterey Jack)
Peanut oil (for frying)

FOR THE CHILI:
3 C Carnitas, shredded
One 12-ounce beer (your favorite)
1 onion, chopped
2-3 jalapenos, chopped
1/2 C chili powder
2 T cumin
4 cloves garlic, minced
1 T paprika
8 C beef stock
3 T masa harina (corn tortilla flour)
One 8-ounce can tomato sauce

For the grits, bring the water to a boil.  Stir in the grits.  Cover and reduce the heat to low and cook until thick and most of the water is absorbed and it is thick.  Remove from the heat and stir in the butter and cheese.  Season with salt and pepper, if desired.  Pour the grits into a greased 9 x 13 pan. Put the pan in the freezer and freeze the grits.

Meanwhile, for the chili, put the beer, onion, jalapenos, chili powder, cumin, garlic, and paprika into a pot.  Bring to a boil and boil a couple of minutes.  Next add in the beef stock, carnitas, and tomato sauce.  Cook for about 15-20 minutes or until the vegetables are tender.  Put the masa harina into a bowl and add in a ladle or two of the liquid from the chili. Whisk until smooth and then add it back into the chili.  Cook until thick.  (You can repeat the masa harina step if you want thicker chili.)

Turn the grits out of the pan onto a cutting board.  Cut them into strips a little bigger than fish sticks.  Preheat the peanut oil in a shallow pan.  Fry the grits on both sides until golden brown.  Serve the chili over the grits.  I garnished mine with Cotija cheese and sliced green onions. 

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