Braised Meat in Spicy African Red Sauce
An Ethiopian-cuisine-inspired dish. Use whatever meat you like, just make sure it has a little fat on it so it doesn't get too dry during cooking (don't worry, you'll remove the fat at the end). Chicken legs (either quarters or thighs and drumsticks) and country-style pork or beef short ribs are all excellent here (though cooking times vary, see note at end).
Although the meat is cooked with a spicy African sauce, I've found the leftovers make amazing burritos/enchiladas. Submitted by: DAMIENDUCKS