Ethnic – Mexican

Beef Ranchero Tijuana

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It is the citrus that makes this different and interesting.

Ingredients:

  • 4 pound beef  (orig recipe says 1 #)
  • 1 onion (about 1/2 lb.), chopped
  • 1 stalk celery (about 2 oz.), thinly sliced
  • 2 tsp dried oregano leaves
  • 1 tsp ground cumin
  • 1/4 to 3/4 teaspoon hot chili flakes
  • 1 can (8 oz.) crushed tomato (in place of tomato sauce)
  • 1 Tab Worcestershire
  • 1 green bell pepper (about 1/2 lb.), stemmed, seeded, and diced (used a roasted pepper instead)
  • 2 fresh jalapeño chilies (about 1 1/2 oz. total), stemmed, seeded, and diced  (2 tsp  Adobo chili paste)
  • 1/2 c dry red wine
  • 1 lime+orange juice to make 1/2 c (in place of water)
  • 2 Tab tequila (optional)
  • (deleted – 1/2 ounce mexican chocolate with cinnamon (or semisweet chocolate with 1/4 teaspoon ground cinnamon), finely chopped)
  • garlic salt

Directions:

  1. Trim an discard all bone, fat and gristle from beef.
  2. Cut meat into 1″x 2″ pieces
  3. Put meat in 4 -5 quart pan with 1 c water, onion, celery, oregano, cumin, 1/4 tsp chili flakes.
  4. Cover and bring to a boil.
  5.  Redue to low and simmer 20 minutes.
  6.  Remove lid and boil on high uncovered until pan is dry and meat browned, stirring often, about 25 minutes
  7. Add lime juice and enough orange juice to make 1/2 c.
  8. Stir until dry again, about 4 minutes.
  9. Add tomatoes, Worcestershire, peppers, 2 c water.
  10. Simmer until tender about 2 hours.
  11. Stir in tequila, wine.
  12. Season with remaining pepper flakes to taste.

Servings: 4?

Source: SparkRecipes as “adjusted” by MLK

Enchilada Casserole

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So 60’s you have to love it!  It sits in the frig for days, freezes, reheats – doesn’t matter.  I have been known to make it with leftover turkey too.

Ingredients:

  • 2 lb ground beef
  • 2 onions, diced
  • 1 1/2 Tab oil
  • 3 dz corn tortillas
  • 1 can chili salsa (28 oz) ( I like to add 1 small can of tomato sauce.)
  • 1 can sliced ripe olives (the small one)
  • 1 1/2 lb Cheddar cheese, grated (6 cups)

Directions:

  1. Preheat oven 300°.
  2. Cook beef and onions until browned, stirring to crumble meat.
  3. Cut tortillas in 1 inch squares (use scissors).
  4. Place layer of 1/2 the tortillas in 9×13 baking pan, then a layer of 1/2 the beef.
  5. Smother with 1/2 the chili salsa and top with 1/2 the sliced olives and 1/2 the cheese. (I go light on the cheese so I’ll have lots for the top.)
  6. Repeat layers, topping with cheese.
  7. Bake uncovered 300° for 45 minutes.

Serves: 8-12

Source:  Newspaper (probably the San Francisco Chronicle)

Salsa Verde

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Dip it, just dip it!  Chips, shrimp, chicken bits, veggies.  Also, serve over eggs, chicken, fish, etc.  This sauce goes everywhere!

Ingredients:

  • ½ c parsley, leaves only
  • 1 handful fresh mint leaves
  • 2 Tab chives
  • 1 tsp. oregano
  • 2 Tab capers
  • 2 cloves garlic, chopped
  • 1 tsp. sage leaves
  • 2 Tab wine vinegar
  • zest and juice of one lemon
  • 1 tsp. Kosher salt
  • 1 tsp pepper
  • 1/3 c Extra Virgin Olive Oil

Directions:

  1. Combine all ingredients except the oil in the blender.
  2. Puree on high speed, slowly adding olive oil in a stream.
  3. Puree until the mixture is smooth and emulsified.

Serves: Makes 3/4 cup

Source: The Art of Food, Alisa Barry

 

Ancho Chile Cream

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Great over/under any barbecue.

Ingredients:

  • 4 large dried ancho chiles, stemmed, seeded and rinsed
  • 1 canned chipotle in adobo, with some sauce (You can freeze the rest of the can for next time.)
  • ½ medium yellow onion, chopped
  • 4 garlic cloves, peeled and chopped
  • 2 tsp cumin seeds
  • 2 tsp oregano
  • 2 tsp sage
  • 2 tsp salt
  • 1 c chopped canned pear tomatoes
  • 4 c water
  • 3 c rich beef stock
  • 1 c heavy cream

Directions:

  1. Combine ancho, chipotle, onion, garlic in a heavy bottomed 3 quart saucepan.
  2. In a small skillet, combine cumin, oregano, sage and salt and toast over medium heat until browning and very fragrant.
  3. Add spices to the pot along with the tomatoes and the water.
  4. Mix well, cover and bring to a boil, reduce heat and uncover, simmering for 30 – 40 min.
  5. Let cool for 5 – 10 minutes, then transfer the solid and most of the juice (all if it fits) to a blender and process until very smooth.
  6. Strain the chile puree back into the cleaned saucepan, pressing on the solids to extract as much puree as possible.
  7. Add the 3 cups of beef stock and return to a low boil.
  8. Reduce by about half.
  9. Add the cream.
  10. Boil slowly again, reducing until thickened to a nice medium sauce consistency. (If the sauce is not thick enough, mix 1 teaspoon of cornstarch with ½ cup of water and add to pan. Stir until thick (almost boiling).
  11. Correct for salt.

To serve:

Reheat sauce.
Slice tri-tip ¼ inch thick across the grain and place 2 – 3 slices on each plate.
Top with 1/3 cup of the sauce.

Serves: 10-12

Source: Sharing the Table at Garland’s Lodge. Sedona, Arizona – Amanda Stine and Mary Garland

 

Posole

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Hands-down one of Dave’s favorites. This has evolved over the years and is a flexible recipe. It most recently made an appearance at my team’s YMCA chili fundraiser at the office – yes that chili fundraiser.

Ingredients:

  • 10 ounces Dry Posole (or 2 (two) 29 oz cans of Posole if available in your area)
    ——–
  • 2 pounds Pork Shoulder Roast, cubed
  • 2 Onions, diced
  • 1 can Beer (optional)
    ——–
  • 3 quarts Chicken Broth
  • 4 cloves Garlic
  • 1¼ teaspoon Cumin
  • 1 teaspoon Oregano
  • 1 Bay Leaf
    ——–
  • 14 ounces Salsa Verde
  • 14½ ounces Crushed Tomatoes
  • Salt, seasoning, to taste

Directions:

  1. (If using dry Posole) Soak Posole overnight in plenty of water.
  2. (Optional, for richer taste):
    1. Brown the Pork in a large stock pot, set aside.
    2. Brown the Onions in the same pot.
    3. Deglaze the pot with the Beer.
  3. In a large stock pot, simmer Pork, Chicken Broth, Onions, Garlic, Oregano, Bay Leaf and Cumin 1-2 hours, until Pork is tender.
  4. Remove the Bay Leaf.
  5. (Optional, if prepping the day before) Chill the Pork-Broth mixture, then de-fat before warming.
  6. (If using dry Posole) In 3 qt pan, cover Posole with plenty of water and cook until Posole pops and is tender, 1-2 hours.
  7. Drain Posole, saving some water/liquid if a soupier stew is desired.
  8. Add Posole, Tomatoes, and Salsa Verde to the Pork-Broth mixture. Season to taste.
  9. Heat and serve. Optionally serve with a dollop of sour cream and flour tortillas.

Notes:

  • Heat-wise, this Posole is pretty mild. “Season to taste” is your opportunity to bump it up some, but remember: you can always make things spicier, but you can’t (easily) make them less spicy.
  • Also sometimes called “Pozole,” “Pozolé,” “Pozolli,” or even mistyped “Possole”. The is from the Nahuatl pozolli. The key ingredient is also known as hominy.
  • Posole can be made in a crock pot: Combine everything except Tomatoes and Salsa Verde. Add extra water and cook as for stew. One hour before serving, add Tomatoes and Salsa Verde. Heat and serve.

Prep Time: 3 hrs. (Variables: Dry vs Canned Posole; if chilling before the final cook)
Servings: 10
Source: MLK