4 ancho chiles, stemmed and seeded and torn into 1/2in pieces
2tb chipotle in adobo sauce
6 cloves garlic, crushed
3 bay leaves
2tsp dried oregano
1 onion, cut into 1/2in slices
3lb boneless short ribs, cut into 2in pieces
1/2 cup water
Half a head or 6 cups shredded green cabbage
1 red onion, thinly sliced
1 carrot, shredded
1 jalapeno, minced
1 cup cilantro
18 6in tortillas
4oz queso fresco
4 limes, cut into wedges
Add 1/2 cup cider vinegar and 2-10 to dutch oven. Add onions in a single layer, top with beef, cover and add to the lower-middle of a 325 degree oven for 2.5-3 hours.
Meanwhile, whisk remaining 1 cup vinegar with 13-14. Toss with 15-18 and chill for at least an hour. Drain and add cilantro.
Set beef aside and strain liquid, discarding onions and bay leaves and reserving any remaining solids. Shred beef and set aside. De-fat liquid, process with reserved solids and add back to pot. Bring to a simmer, add back beef and serve with slaw and 20-22.
8oz bacon, cut into 1/2in pieces and crisped OR 2 leeks in 1/2in pieces cooked for 5-7 minutes
2 eggs + 2 yolks
1 cup milk OR 3/4 cup if using leeks
1 cup cream OR 3/4 cup if using leeks
4oz gruyere OR goat cheese if using leeks
9in warm, par-baked pie crust
Whisk together 2-6. Add cheese and bacon or leeks to pie crust, add to middle of a 375 degree oven and pour in egg mixture until it reaches 1/2in from top. Bake for 32-35 minutes and set aside to cool. Serve warm or at room temperature.
Whisk 1-6 and cook with butter for 1 minute. Whisk in milk and simmer until thickened, about 1 minute. Remove from heat and whisk in gruyere and 5tb parmesan and rest for 10 minutes. Whisk in yolks and parsley and set aside.
Beat whites with cream of tartar on low speed until foamy. Increase speed to med-high and beat to stiff peaks. Beat in cheese mixture for about 15 seconds.
Spray a 8in 2-quart souffle pan with oil and add 2tb parmesan. Add batter, discarding any that rises more than 1in from top of dish, and top with remaining parmesan. Bake at 350 degrees for 30-35 minutes or until internal temp reaches 170. Serve immediately.
Bake crust in a 9in pie tin, covered and weighed down, in the middle of a 400 degree oven for 25-30 minutes.
Transfer to baking sheet, uncover and add 2-4 (if less than 1/2in from top of crust, discard excess). Bake in lower-middle of oven at 350 degrees for 40-50 minutes. Cool for 1 hour, top with chives and serve.