|
GREEN CHILI BEEF OR BUFFALO
STEW
2 lb. beef stew
meat and buffalo stew meat
1/4 cup flour
1/4 cup butter
6 cloves garlic
3 cups beef broth
1 12 oz. bottle dark Mexican beer
1 cup medium green salsa
2 tbs snipped fresh oregano
1 tsp ground cumin
3 med potatoes, cubed bite-size
1 14 oz. can hominy (optional)
2 4 oz. cans diced green chilies
12 green onions, sliced
1/2 cup snipped cilantro
Toss beef
cubes with flour. In Dutch oven brown the beef cubes, half at a
time in butter. Remove meat from pan, add garlic to pan; cook 1
minute. Add broth, beer, salsa, oregano and cumin. Return meat
to pot. Bring to a boil, then reduce heat. Cover and simmer 1.5
hours until meat is nearly tender. Add potatoes, simmer about 30
minutes more. Add hominy, green chilies, green onions and
cilantro; heat through.
Serving Size: 8 |
BEEF ROAST WITH TOMATOES,
ONIONS AND PEPPERS
2 Tbsp butter
1 tsp finely chopped, fresh garlic
1 4-5 lb beef chuck roast
2 15-16 oz cans Mexican-style stewed tomatoes
1 16 oz jar salsa
2 medium green (or green chiles), red or yellow peppers, cut
into ½ in pieces
2 medium onions, cut into eighths
Heat oven to
350° F oven proof Dutch oven, melt butter until sizzling; stir
in garlic. Add beef roast. Cook over medium-high heat, turning
once, until browned (7-9 minutes). Stir in all remaining
ingredients. Cover, and bake for 1 ½ - 2 hours, or until roast
is fork tender |
RANCH STEAK
4 lbs round
steak or swiss steak, cubed
1 medium onion, sliced
2-3 Anaheim chiles chopped
2 cloves garlic, crushed
cooking oil
1 can diced or crushed tomatoes (Mexican blend tomatoes are
good)
1 can tomato soup
1 can (4 oz) tomato sauce
1 tsp cumin
1 tsp salt
1 tsp onion powder
1 tsp powdered beef stock
sour cream
sliced green onions for garnish
Heat oil in
a large skillet; sauté onions with garlic until softened. Add
chiles and steak, a few pieces at a time. Sprinkle meat with
salt and pepper, and brown lightly; set aside and keep warm.
In a Dutch
over or soup pot, combine crushed tomatoes, tomato soup, tomato
sauce, and spices. Stir all together over medium heat until
sauce is hot and spices are well blended. Add meat and simmer
for about 20 minutes or until tender.
Garnish with
dollops of sour cream and sliced green onion. |
|
PUEBLO GREEN CHILE STEW
2 lb boneless
pork sirloin or shoulder, cubed
1 tbsp vegetable oil
2 (12 oz) cans corn kernels, drained
2 stalks celery, without leaves, diced
2 medium potatoes, diced
2 medium tomatoes, coarsely chopped
3 (4 oz) cans diced green chiles
4 cups chicken broth
2 tsp ground cumin
1 tsp dried oregano
In a large
Dutch oven, or deep skillet with lid, brown pork cubes in oil
over medium-high heat until lightly browned. Add rest of
ingredients to pot. Cover and simmer for one hour. Serve hot
with fresh corn or flour tortillas. |
CUBAN PORK ROAST
2 tsp cumin
seeds
1/2 tsp black peppercorns
4 cloves garlic coarsely chopped
2 tsp salt
1 tsp dried oregano
1/3 cup orange juice
1/3 cup dry sherry
3 tbsp lemon juice
3 tbsp lime juice
2 tbsp olive oil
4 lb boneless pork shoulder trimmed and tie
Heat small
skillet over fire. Add the cumin seeds and peppercorns to the
pan; stir constantly until beginning to brown, about 2 minutes.
Cool. Using a mortar and pestle, crush toasted spices with
garlic, salt, and oregano to make a paste. Transfer to small
bowl and stir in orange juice, lime juice, lemon juice, sherry
and olive oil.
Place the
pork roast in large resealable plastic marinating bag. Pour
marinade over meat, and seal. Refrigerate for 12 to 24 hours,
turning the bag occasionally.
Transfer
pork and marinade to Dutch oven with meat trivet. Roast for
about 2-1/2 hours, basting with pan juices. Thermometer inserted
should read 145 degrees when done. Add small amount of water to
the pan to keep from drying out. Let rest for 15 minutes before
carving.
Number of Servings: 6 |
DUTCH OVEN JAMBALAYA
1/4 cup Crisco or bacon drippings
3 pounds cubed pork
2 pounds sliced fry sausage 2 cups onions, chopped
2 cups celery, chopped
1 cup bell pepper, chopped 1/2 cup garlic, diced
8 cups beef or chicken stock 2 cups mushroom,
sliced 1 cup green onion,
sliced 1/2 cup parsley, chopped 4-5 cups long grain white rice
salt and pepper to taste Louisiana hot sauce to taste (about 2
tsp)
In a 8-quart Dutch oven (12
inch deep), heat Crisco or bacon drippings over medium-high heat
on cooker(12 charcoal briquettes on bottom only). Sauté cubed
pork until dark brown on all sides and some pieces are sticking
to the bottom of the pot, approximately 30 minutes. This is very
important as the brown color of jambalaya is derived from the
color of the meat. Add andouille and sauté an additional 10-15
minutes. Tilt the pot to one side and ladle out all oil, except
for one large cooking spoon. Add onions, celery, bell pepper and
garlic. Add vegetables and sauté until all vegetables are well
caramelized. Be careful, as vegetables will tend to scorch since
the pot is so hot. Add beef stock, bring to a rolling boil and
reduce heat to simmer (6-8 briquettes on bottom). Cook 15
minutes for flavors to develop. Add mushrooms, green onions and
parsley. Season to taste using salt, pepper and Louisiana Gold
hot sauce. I suggest that you slightly over-season since the
rice tends to require a little extra seasoning. Add rice, cover
and simmer (6-8 briquettes on bottom, 10-12 briquettes on top).
Cook rice 30-45 minutes, stirring frequently. Serve with French
bread. Serves 8-10
|
