Guajillo Pork Stew with Potatoes and Turnips

Toast 8 or so dried guajillo peppers in a dry skillet till browned. Soak for 15 minutes in very warm water then remove stems.

Blend peppers with soaking water, another cup or so of water, 4 garlic cloves, some cumin and oregano, a dash or two of sugar, a teaspoon of salt, 2 chopped tomatoes and a bit of black pepper. Process till smooth.

Chop 1 1/2 lbs. of boneless, trimmed pork shoulder into medium-sized cubes. Place in a casserole dish. Feel free to substitute beef, lamb or even mutton.

Cover pork cubes with chopped potatoes and turnips.

Pour chile puree/sauce over all and bake for 3 hours in a very low oven - 300 degrees is best and won't heat up the kitchen too terribly.

Beer really is the beverage of choice with a rich Mexican stew, but instead of the lighter varieties from south of the border, Cafe Drake prefers a bold, malty Polish brew. Above are two favorites.

When stew is done and meat is fork tender, ladle into bowls and strew with chopped red onions.

Cafe Drake likes ours with a side salad of arugula, chopped cilantro and crumbled cotija or queso fresca cheeses.