Keiko's Tex-Mex 7-Layer Dip
My boss, Keiko Horton, gave me this recipe. It's one of her most popular.
The trick to keeping the dip from being runny is to drain and (in some
cases) pat dry with paper towels everything.
Layer 1:2 large cans bean dip (preferrably Frito Lay)
- drain any water from cans and spread on bottom of a
rectangular cake dish
Layer 2:3 avocados peeled and crushed
2 tbsp. lemon juice
sprinkling of garlic salt
- mix 3 ingredients well and spread over bean dip
Layer 3:16 oz. sour cream
1 pkg. taco seasoning mix
- mix well and spread over avocado layer
Layer 4:1 bunch green onions, chopped fine
- spread over sour cream layer
Layer 5:2 large tomatoes, sliced, seeds removed, patted dry on
paper towels, and diced
- spread over onions
Layer 6:small can sliced black olives, drained, patted dry, and
chopped
- spread over tomatoes
Layer 7:4-8 oz. cheddar cheese, grated
- spread over black olives
---------------------------End Recipe--------------------------------
From: jagordon@agsm.ucla.edu
Mexican Lasagne
Soak, cook and mash 1 pound pinto beans, seasoned with a little garlic,
cumin and chili powder .
1 dozen corn tortillas
1 container non fat ricotta cheese
1 16 ounce container salsa
non fat yogurt - optional
In a casserole, spoon a couple spoonfuls of salsa cover bottom of casserole
with tortillas.
Spread a layer of mashed beans
Spoon on some salsa
Layer of tortillas
Layer of ricotta or tofu
Spoon on some salsa
Tortillas
Beans yogurt and salsa
Bake 350 degrees farenheit for about 1/2 hour.
Good with mexican rice and/or a big salad.
------------------------End Recipe-----------------------
From: gjs8323@trex.oscs.montana.edu
TAMALE PIE
Ingredients (for approximately 10 servings, if not more)
-2 lbs ground beef (don't use the leanest stuff, the fat gives flavor, and is
poured out after cooking anyway)
-2 approx. 16 oz. cans corn
-2 approximately 26 oz. cans diced totatoes
-1 ripe green bell pepper
-3 beef tamales (XLNT brand are recommended if available)
-1/4 lb. cheddar cheese (I use colby longhorn)
-1 small can pitted black olives
Directions:
-Thoroughly break up and brown ground beef, drain fat
-Combine equal amounts diced tomatoes and corn in a strainer, mix and drain
thoroughly.
-Grate cheese
-Slice tamales (make sure they're thawed and drained) into approx. 1/4 inch
slices
-Gut and slice bell pepper into approximately 1/8 inch ring slices (i.e. cut
horizontally through pepper).
-In an approximately 13" dia. by 8" deep casserole bowl, layer the above
ingrediants as follows, from bottom to top.
-1 layer tamale slices
-1 layer corn/tomato mix
-1 layer ground beef
-1 layer corn/tomato mix
-1 layer ground beef (Note: a layer is just enough to cover the
-1 layer grated cheddar cheese previous layer)
-1 layer tamale slices
-Decorate with bell pepper slices and olives, putting pepper slices so their
edges touch, but don't overlap (O.K. they can overlap a little!), and fill in
holes with olives, as many as you want.
Cooking:
Bake in a preheated 375 degree F oven for 1 hr.
Serving suggestions:
This dish can be served several different ways, it's great with flour
or corn tortillas as burrito stuffing, on a fried tortilla as tostada topping,
or served all by itself with sour cream, guacamole, salsa. Best of all, if you
can't possibly consume all of it's mass in one sitting it keeps for about a
week in a refrigerator.
Phyllis J. Stoddard
--------------------------------
From: MWORKMAN@vm.cc.purdue.edu
Fajitas
Marinade:
2 Tbsp oil
2 Tbsp lemon juice
1 clove garlic, minced
1 1/2 tsp seasoned salt
1 1/2 tsp oregano
1 1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp crushed red pepper
1 1/2 lb. steak or chicken, cut in strips
Fajitas:
1/2 cup cilantro (optional)
1/2 cup chopped onions
1 cup red peppers
1/2 cup sliced green onions
3 to 4 Tbsp oil
8 tortillas
Directions:
In skillet, quickly saute vegetables in oil until lightly browned. Remove
from pan. Saute meat 4 to 5 minutes. Return vegetables to pan and
toss with meat. Spoon into tortillas.
(of course, marinade the meat in the marinade for at least an hour
before beginning)
-----------------------------End Recipe--------------------------
From: MWORKMAN@vm.cc.purdue.edu
Here is a recipe for tortillas that was adapted from Simply Simpatico:
A Taste of New Mexico. It was originally posted by Steve H.
Flour Tortillas (Makes 12)
4 cups flour, all purpose or 1/2 all purpose and 1/2 whole wheat
1 1/2 tsp salt
1 1/2 tsp baking powder
4 T shortening, margarine and Crisco both work
1 1/2 cup warm water, may vary with the flour used
Combine the dry ingredients, then cut in shortening. Make a small well
in the center and gradually add water. Knead the dough until it is
soft, smooth and elastic. Set aside 10 minutes, then divide into 12
equally sized balls. Roll balls into 1/8 inch thick circles, and cook on
a preheated, ungreased grill for about 2 minutes a side, until the tortilla
is lightly speckled. Cover to keep warm.
----------------------------End Recipe----------------------------------
From: D.Rutherford@appbio.utas.edu.au (Macfudd)
Tacos
Dry Ingredients
2 tablespoon Cumin powder
1 tablespoon Nutmeg powder
1 tablespoon Pimento (Allspice) powder (NB not pimiento)
1 tablespoon Paprika (hot or sweet)
1 tablespoon cracked peppercorn
salt to taste
Wet Ingredients
1 medium onion, diced
1 medium green capsicum, diced
1 medium red capsicum, diced
1 seeded tomato, roughly chopped
12 hot little fresh red chillies, sliced
6 pickled jalapenos, sliced
1 tablespoon tomato paste
1/4 cup tomato juice
2 tablespoons of olive oil
Meat
1 kilo lean choice grade mince (ground beef)
To Cook
*In a heavy bottomed frying pan (skillet) saute the onion in the oil until
golden
*Add the mince and fry with stirring until cooked dry. This means all the
water has gone and only oils remain; the meat looks dry at this point.
*Add all the dry ingredients to the meat and cook for two minutes with
stirring. This cooking without water brings the natural oils out of the
spice and gives a better flavour. If too dry then add a little oil, not
water.
*Add the wet ingredients and stir in well.
*Reduce heat to very gentle, cover fry pan and cook for 3/4 hr. Stir
occasionally to reduce sticking to pan.
The mixture should not be runny, if so remove lid and reduce.
Real taco meat should not be mince but in fact shredded cooked beef. I like
a chunk of tough stuff simmered in vegetable stock until VERY tender. Make
sure, when shredding by hand, that you shred along the grain; not against
it.
-------------------------End Recipe-------------------------------
From: kmh2@toto.cc.lehigh.edu (Kathy M. Miller)
Taco Salad
1 head lettuce, broken into bite-size pieces
4 medium tomatoes, diced
1-1/2 lb. hamburger
3/4 cup water
1 (8 oz) bottle Thousand Island dressing
1/2 cup sugar
1 onion, diced
8 oz. cheddar cheese, shredded
1 pkg. taco seasoning mix
1 pkg. taco flavored corn chips
Brown the burger. Reserve 1 tablespoon taco seasoning mix. Add
the rest to the meat with about 3/4 cup water. Simmer for a few
minutes then remove from heat. Let cool. Layer lettuce, tomatoes,
onion, meat, and cheese. Repeat layers until all is used.
Refrigerate.
Sauce: Mix 1/2 cup sugar, 8 ounces Thousand Island dressing, and
1 tablespoon taco seasoning mix. Just before serving, add sauce
and broken taco chips to vegetables and toss. Enjoy!
--------------------------End Recipe----------------------------
From: whitney@magnum.sybase.com (Whitney Martin)
Taco Salad
==========
1 lb. ground beef
1 taco seasoning packet (I use Shilling)
1/2 head of head lettuce, chopped
1/2 bag tortilla chips, broken into medium size pieces
1 can garbonzo beans, drained
1 can kidney beans, drained
1-2 cups grated cheddar cheese
1 avocado, diced
1 tomato, diced
1/2 red onion, diced
sour cream and salsa for garnish, if desired
Brown the ground beef, and season with packet, following directions
on package as if you were making for tacos. Set aside and allow
to cool slightly while you make the rest of the salad. Mix together
the lettuce, garbonzo and kidney beans, cheese, avocado, tomato
and onion. Add tortilla chips and meat last, toss, and serve
immediately, topped with sour cream and salsa if desired. (The
seasoning/sauce on the meat become your dressing, and you really
don't need anything else.)
----------------------------End Recipe--------------------------
From: spp@zabriskie.berkeley.edu (Steve Pope)
Chile Rellenos (4 rellenos, serves two)
4 Anaheim chiles, roasted and peeled (canned Ortegas work OK)
3-4 oz. monterey jack cheese
8 oz. mild green chile salsa (canned salsa works OK)
2 eggs, separated
Stuff the chilis with the cheese. Whip the whites of the eggs
until extremely fluffy; then add the yolks and stir once or twice
(overstirring will deflate them).
In a large frying pan, heat 6 oz. of salsa to boiling. Reduce
heat. Place 2/3 of the egg mixture in the pan in four
relleno-sized lumps. Place one stuffed chile on top of
each lump, and the remaining egg mixture on top of the
chiles. Use up the remaining salsa by carefully spooning
a dollop of salsa on top of each relleno. Cover and
cook over low heat for a few minutes -- until the
egg is firm and the cheese melted; do not overcook.
You will need a large pancake turner to dish the rellenos from
the frying pan onto serving plates -- they have a tendency to
fall apart, so do this carefully.
To make these extra wonderful, start with fresh Anaheim peppers,
two green and two red, roasting and peeling them right
before preparation.
-----------------------End Recipe-----------------------
From: sfisher@megatest.com (Scott Fisher)
Chile Relleno
The classic Mexican-restaurant chile relleno uses what's called a
Long Green Chile, of a number of cultivars. Easiest to come by is
the Ortega brand of canned green chiles, which are known as the
Anaheim chile when fresh. They're almost completely fire-free
but very flavorful, especially the ones we picked last night for
chile verde (recipe later, this one's a winner). You can stuff
any pepper you like; I've stuffed habaneros, poblanos, Fresnos,
Hungarian hot wax peppers, Spanish Spice, etc. They're all good,
but the one that is most often used in restaurants is the Anaheim,
mainly due to Col. Ortega's trek in 1906 from New Mexico to Oxnard,
California, and later to Anaheim, where he developed a technique
for roasting and peeling chiles mechanically.
If you're using fresh chiles, that's the trick: roasting and
peeling. Batter won't stick to the shiny outer skin of fresh
peppers, so you have to remove it. Besides, the taste changes
drastically when you fire-roast a pepper, and it's worth doing
at least once -- except you'll probably get hooked. (I covered
roasting peppers not long ago, but basically, you hold them in
an open fire till they turn black, then let them cool and peel
off the black skin. The flesh of the peppers stays green, or
red, or orange, and takes on a smoky flavor.)
Once roasted, make a slit about 1/3 to 1/2 the length of the pepper,
just below the calyx (the base of the flower around the stem). CUt
out the core and seeds. Stuff the chiles with cheese -- the classic
is to use Monterey jack, but I've become addicted to the salty-sour
taste of feta or goat cheese (and goat cheese is more likely what
the Indians of New Mexico would have used anyway, it turns out).
For the Mexican restaurant flavor, beat egg whites to stiff peaks,
then fold in beaten yolks with a little salt. Dip the stuffed
peppers in this batter and then fry immediately in hot oil, removing
to drain on paper towels when the coating turns golden brown.
What I've come to like, however, is dipping the peppers in beaten
egg, then in corn meal, then in egg and in corn meal again. Then
deep-fry them and drain when golden. This gives a crispier crust
with a great corn-meal snap to it; blue corn meal gives it a deeper
flavor and looks really cool besides.
In a restaurant, they'll serve these with a basic salsa ranchera,
which I don't like well enough to know how to make it. I usually
serve the ones I describe with sour cream and a fresh pico de gallo
(chopped tomatoes, fresh chiles, onions, cilantro, cumin, salt, and
lime juice). They would be Homeric with a green chile-tomatillo sauce.
I've also stuffed them with cheese, topped them with a grated cheese
and popped them under the broiler for a low-fat/low-mess variation.
In some ways I prefer that: there's more roasted-chile flavor than
there is with the battered-and-fried variety, but you do miss the
nifty crunch and the corn-meal flavor.
---------------------------End Recipe-----------------------------
From: jsmith@cyote.dasd.honeywell.com
BAKED CHILI RELLENOS
Stuff 6-8 fresh roasted and pelled chilies (remove seeds, but keep stems)
with monterey jack or longhorn cheese. Lay in greased casserole and pour
batter over. Bake 325 until batter is done and lightly browned on top,
25 - 30 minutes. Serve with cheese sauce.
BATTER:
Beat 4 or 5 egg whites very stiff and add 1/4 tsp salt, add the yolks and
continue beating while adding 2 Tbls flour.
CHEESE SAUCE:
Heat and bubble 2 Tbls butter and 2 Tbls flour and 1/4 tsp salt. Add
1 cup milk. Heat and stir until thick. Add 1 cup shredded cheddar or
longhorn cheese and melt.
NOTE: To make for a party, open the chilies and lay flat, use grated
cheese to make a complete layer, and add another layer of chili.
Top with batter and bake as above.
Enchiladas Chipotle
From: arielle@taronga.com (Stephanie da Silva)
Date: Tue, 13 Jul 93 12:30:30 CDT
Filling:
3 half-breasts chicken, cooked and cubed
9 oz sharp cheddar cheese, grated
3/4 c minced onion
Sauce:
2T butter
2T flour
1 c beef broth
1 c water
1 t cumin
3 cloves garlic, minced
1 t oregano
3-4 canned chipotle chiles, seeded and minced *see note
2 T adobo sauce from can
2 T sour cream
Melt the butter in a skillet. Stir in four. Cook this roux until it is
light brown. Remove pan from heat and slowly stir in broth. Place pan
over medium heat and whisk in water. Add the spices, garlic, chiles, and
adobo sauce. Simmer uncovered for 20 minutes. Whisk in sour cream.
Preparation:
Heat some oil in a skillet. Lightly fry a corn tortilla to soften it.
Place it on a plate and fill with 1T cheese, 1T onion, and 1T chicken.
Roll and place in a 9" x 13" dish. Repeat 12 times. Cover the enchiladas
with the chipotle sauce. Top with any remaining onions and cheese. Bake
at 375 degrees for 8-10 minutes, just until the sauce bubbles.
*note: Canned Chipotle Chiles are fully ripened jalapenos that are canned
in an adobo (vinegar-and-stuff) sauce. They are very hot and very tasty.
Because they are so hot, I usually only use 2 chiles and 1.5 T sauce. You
can find the chiles in Safeway in California and in Mexican food marts.
FAJITAS 1
Well, I wing my fajitas every time I do them, but here's a guess at the
measurements.
2 Tablespoons oil
1 1/2 lbs boneless, skinless chicken breasts and thighs cut in thin slices
1 large onion, cut in slivers from pole to pole
1 green bell pepper, cut in slivers pole to pole
1 red bell pepper, cut (you guess it) in slivers pole to pole
4 cloves garlic, finely chopped
2 Tablespoons chili powder
3 teaspoons ground cumin
1 teaspoon black pepper
ground red pepper (to taste)
salt (to taste)
flour tortillas
In a large wok, warm the oil. Cook the chicken slices until done, stir
regularly. Add everything except tortillas. Mix well. Cook covered.
Stir every few minutes. It's done when the peppers are tender and the
vegetables are starting to get browned in spots. Serve with warmed flour
tortillas. (I warm them individually in the microwave for 20 secs.)
Additional toppings for the fajitas can include salsa, sour cream,
avacados, and tomatos. To me cheese is a sacrilege; but, to each his own.
NOTE: My grocer carries "fajita tortillas". These are smaller and
thicker than ones I would use for burritos. They hold up much better with
the fajita filling.
NOTE 2: If tortillas are not handy, use pita halves. They work great.
- Jeff
jshearer@beta.tricity.wsu.EDU
--------- FAJITAS 2
Fajitas are marinated skirt steak. This is the diaphragm muscle
in the cow. Anything else is NOT a true fajita.
INGREDIENTS
1 skirt steak for each 4 people ( this is the diaphragm muscle)
Kraft Zesty Italian Salad Dressing.
Flour tortillas
Refried beans
Guacamole
Grated cheddar cheese
diced tomatoes
Salsa
Marinate skirt steak in enough salad dressing to cover meat,
for a full 24 Hours, NOT LESS!
grill steak over charcoal (mesquite is best)
slice steak with the grain into thin strips
warm tortilla (works great to wrap in Saran wrap and heat in microwave)
spread some beans down center of tortilla, add some meat, top with
other condiments, roll into a tube and enjoy.
Not bad, but if you live in a part of the country where you can get "real"
Mexican food products, you can marinate the meat in something called "mojo
criollo". This comes in bottles and consists of oil, vinegar and an
assortment of other spices. It's specifically for this kind of use. It's
available in most Supermarkets around here.
Tom's recipe mentions a couple of important points:
1) Marinate the meat overnight at least. It makes a big difference. You
can also do this with skinless, boneless chicken breasts.
2) Slice the meat *after* cooking, not before. The pre-cut beef and chicken
products "for fajitas" you see some places just don't come up to snuff.
--------- FAJITAS 3: (from USENET cookbook)
Fajitas originated in Texas as a way to make cheap meat
palatable. Unfortunately, it was too successful. It is
still palatable, but because the word is out that fajitas
are so delicious, the meat isn't cheap any more. Because
this is not a traditional Mexican dish but a recent inven-
tion of Mexican immigrants, there is no fixed formula for
it. Many different Kinds of marinade are used; this one is
adapted from a recipe given to a friend over the phone by
Tortuga's in Austin, Texas.
INGREDIENTS (serves 8)
3 lb skirt steak
2 large yellow onions
2 Tbsp vegetable oil
16 flour or whole-wheat tortillas
2 cups grated cheese
3 cups guacamole
MARINADE
1 cup lime juice
1 Tbsp ground black pepper
2 Tbsp garlic, minced
PICO DE GALLO
1/2 cup fresh cilantro, chopped
2 scallions, chopped (green onions)
2 large tomatoes, chopped
1 tsp garlic, minced
PROCEDURE
(1) Combine marinade ingredients in a large glass baking dish.
(2) Peel the fatty membrane from both sides of the
skirt Steak. This requires a very sharp knife. Add
meat to marinade and marinate for at least 4
hours, preferably overnight. Keep it in the refri-
gerator if you marinate overnight.
(3) Make the pico de gallo: combine all of the
ingredients in a small serving bowl.
(4) Slice the yellow onions into 1/4-inch slices, and
cut each slice into a semicircle. Grill the meat
until it is cooked slightly less than the way you
like it. Meanwhile, saute' the onions in the oil
until they are soft. Use a large frying pan that
will have enough room for the meat later.
(5) After removing the meat from the grill, slice it
into strips that are cut across the grain. The
strips should be 3-4 inches long and 1/4 inch
thick. Add the strips to the onions in the pan,
and fry for another minute or two.
(6) Place on the table the pan full of meat, the bowl
of pico de gallo, a basket with the tortillas, a
bowl with the guacamole, and a bowl with the
grated cheese. You may wish to provide picante
sauce in addition.
(7) Each person makes their own fajita by taking a tor-
tilla, spooning some of the meat onto it, then
adding their choice of each of the other ingredients
in whatever combination they want.
NOTES
Skirt steak is somewhat like flank steak: somewhat tough,
and with a very stringy texture. It is covered on both sides
with a fatty membrane that must be removed or the meat will
be very tough. The key to good fajitas is the proper removal
of this membrane.
Fresh-squeezed lime juice is best, but bottled will do.
Some people from out of state choose to put sour cream on
their fajitas.
Time: 45 minutes preparation, several hours marinating,
10 minutes cooking. Precision: no need to measure.
>From: whitley@mksol.dseg.ti.com
Organization: Texas Instruments
--------- FAJITAS 4: CHICKEN FAJITAS
Prep: 10 Min. Marinade: 1 Hour Cook: 10 to 15 Minutes
Serves: 6
1 1/2 lbs. skinless, boneless chicken breasts
1/4 cup bottled taco sauce (Tabasco or the like)
3 tbs lime juice (best if real limes used)
3 tbs tequila
2 ea jalapeno peppers, seeded and minced
1 ea crushed dried habanero
2 ea garlic cloves, minced
1 tsp salt
1/2 tsp ground cumin
12 ea flour tortillas
Salsa \
Guacamole \
shredded lettuce \ as accompaniment
sour cream /
shredded cheese /
Pico de Gallo /
Rinse chicken breasts and pat dry. Trim off any fat or
gristle. In a large bowl, combine taco sauce, lime juice, tequila,
jalapenos, garlic, salt, and cumin. Add chicken and toss to coat.
Cover and marinate, tossing occasionally, 1 to 2 hours at room
temperature, or up to 12 hours refrigerated.
Prepare a hot fire. Set chicken on an oiled grill 4 to
6 inches from heat. Grill, turning and basting with marinade
several times, until chicken is white throughout but still moist,
8 to 10 minutes. Let stand 3 to 5 minutes before cutting or tearing
into large strips.
While chicken is standing, heat tortillas directly on
grill for 20 to 30 seconds per side, or wrap in foil in 2 packages,
6 tortillas to a package, and warm, turning several times, 3 to 5
minutes.
To serve, put chicken strips on tortillas. Top with
salsa, guacamole, shredded lettuce, and sour cream. Roll up and
eat.
Serving Suggestions: Serve with "Black Bean Salad" and top shelf
margaritas!
Enjoy!
FAJITAS 5: Shrimp Fajitas
None of the recipes I've tried seemed worth posting, until this
one. It's so darned good, I had to share it.
1 pound shrimp, shelled
1 cup lightly packed chopped cilantro
1 clove garlic, pressed
1/3 cup lime juice
4-6 flour tortillas
1 Tbsp vegetable oil
2 green bell peppers, sliced
1 onion, sliced
1/2 cup plain non-fat yogurt
green salsa (optional)
Marinate shrimp in lime juice with garlic and cilantro for 20
minutes at room temperature. Warm tortillas in foil in oven.
Heat oil in skillet and saute bell peppers and onions for 10
minutes, stirring occasionally. Take vegetables out and put
shrimp with juice in. Cook on high heat about 3 minutes until
done (cut to test, should be opaque in center). Put vegetables
back in pan, warm them up, add yogurt. Place mixture on flour
tortillas, roll them up, and top with salsa.
This recipe came from a cookbook which I think was entitled
"Light & Lively" by Sunset...something like that. As you can
see, it is a low-fat as well as nutritious meal. Yum yum!
lisap@olomana.soest.hawaii.edu (Lisa Petersen)
School of Ocean and Earth Science and Technology
--------- FAJITAS 6
I have a very easy recipe that I use (I think I got it from the back
of the tortilla package).
Marinate strips of steak and or chicken in Italian Dressing for a couple
of hours. (I have marinated over night)
Cook meat in hot skillet in a little bit of oil. Add green pepper,
red pepper and onions (that have been sliced). Add the rest of marinade
to the skillet and cook until the veg. are tender and the meat is done.
You can season with garlic, but I find the seasoning in the dressing
to be fine.
Serve on warmed tortillas with chopped lettuce, tomatoes and sour cream.
YUMMY! and its real easy.
Angie
33s@oasys.dt.navy.MIL
--------- FAJITAS 7
LIME JUICE is our basic fajitas recipe. Marinate the beef or chicken
in lots of lime juice, at least a few hours. Then we grill (if it's a fillet)
or saute (if it's strips or raining), sauteeing usually with cumin.
To serve: my husband prefers plain meat with some fresh coriander leaves
added as he wraps in tortillas. I want more vegies so I usually sautee
onions and peppers, usually with lots of cumin and some garlic, but the
spices varies. I also eat the fajitas with the fresh coriander, yogurt,
and maybe chopped tomatoes or some salsa.
The fresh coriander is essential for us.
Aiko Pinkoski Epoch Systems, Inc.
aiko@epoch.com 8 Technology Drive
uunet!epochsys!aiko Westborough, MA 011581
(508) 836-4711 ext. 307
--------- FAJITAS 8: Real Tex-Mex Fajitas
This is a fajita recipe by one of my dad's college buddies, Abel
Garcia, a native Texan. The quantities are party-sized.
10 lbs. fajitas (flank or skirt steak)
4 lemons or limes plus rinds
1 can beer or wine
1 6oz can pineapple juice
2 tbsp vinegar
2 tbsp tenderizer
2 sweet onions, sliced (not diced)
8 cloves garlic, minced
1 tsp lemon pepper
1 tsp cumin
1/2 tsp oregano
1 tsp black pepper
Mix all the ingredients of the marinade together, then trim the meat.
Marinade the meat overnight (we put it in big ziplock bags) in the
refrigerator.
Cook over a hot fire on the grill til medium. Grill the onions too,
if you like (fresh sliced bell peppers are also good). Have the
buffet ready when you start grilling the meat: tortillas, diced
tomatoes and onions, refried beans, guacamole, sour cream, grated
cheese, pico de gallo, salsa, etc. While the meat is still hot
off the grill, slice it into strips and serve.
Laura Wallace
WallLau@iitvax
WallLau@karl.acc.iit.edu
WALLLAU@chico.acc.iit.edu
------------FAJITAS 9 Fajitas on the Grill
from the "El Paso Chili Company's Texas Border Cookbook"
by Park and Norma Kerr
Here is a grand mixed fajita parrilla: grilled skirt steak, lobster, chicken,
and shrimp--a real party. On simpler occasions we halve the marinade
and use just one or two of the main components.
Two practical notes: The live lobsters can be replaced with 4 defrosted
frozen lobster tails, slightly undercooked according to the directions on
the package. And, although some grill manufacturers warn against heavy
basting, Park has always just dumped all the remaining marinade over the
fajitas on the grill (the fuming cloud of steam and smoke is full of flavor)
and he reports it has not harmed his grill.
2 1/4 pounds (2 or 3 pieces) skirt steak
1 1/2 pounds boneless, skinless chicken breasts, halved
and trimmed of fat and connective tissue
1 pound (about 18) large shrimp, shelled and deveined
2 live lobsters (about 1 1/2 pounds each)
2 Tbsp plus 1 tsp salt
2 cups tomato-based bottled hot salsa
1 cup chopped red onion
1 cup packed fresh cilantro (stems may be used)
4 fresh jalapeno chiles, stemmed and chopped
1/4 C gold tequila
1/4 C fresh lime juice
1 cup amber beer, such as Dos Equis
24 6-inch flour tortillas, warmed
Pico de Gallo
Guacamole
Bring a very large pot of water to a boil. Stir in 2 tablespoons
salt, add the lobsters, and cook them, stirring once or twice, for 10
minutes. The lobsters' tails, when straightened, should snap back in place,
and the lobster meat should be almost fully cooked. Cool the lobsters to
room temperature in a colander. Crack open the claws and body shell and
remove the lobster meat in pieces as large as possible. The lobsters can be
cooked up to 1 day in advance. Wrap the meat and refrigerate it.
In a food processor, working in batches if necessary, puree together the
salsa, red onions, cilantro, jalapenos, tequila, lime juice, and 1 teaspoon
salt. Stir in the beer. In two or three shallow nonreactive dishes, combine
the lobster meat, skirt steaks, chicken breasts, and shrimp with the
marinade. Cover and let them stand at room temperature, stirring
once or twice, for 2 hours. Thread the shrimp on skewers.
Preheat a gas grill (medium-high) or light a charcoal fire and let it
burn down until the coals are evenly white. Position the rack about 6 inches
from the heat source. Lay the skirt steaks on the grill and spoon half the
will be steam and smoke), and cover the grill. Cook another 7 minutes,
turning the chicken breasts, lobster meat, and shrimp at the halfway point,
Transfer the steaks and chicken breasts to a cutting board, tent them with
foil, and let them rest 10 minutes. Keep the shrimp warm. Slice the lobster
nd serve immediately, accompanied by the warmed tortillas, pico de gallo,
and guacamole.
-----------FAJITAS 10 Winter Fajitas
from the "El Paso Chili Company's Texas Border Cookbook"
by Park and Norma Kerr
These indoor fajitas are for the dead of winter, when the grill is
buried under a snowdrift, or for any time, really, when you just don't
want to cook outdoors. This marinade is slightly different from the
one we use for our grilled fajitas (above), it boosts the flavor with
chipotles and liquid smoke flavoring to make up for the lack of an
open flame. Cook these in one or two heavy cast-iron skillets or
on a large ridged cast-iron grill pan that will fit across two burners.
(Those cute little fajita skillets that come with a wood or wicker
holder are useless for cooking on, but two or three can be preheated
and used as serving pieces.) Be sure to turn off the smoke alarm before
setting out to make this recipe.
2 l/2 to 3 pounds skirt steak, cut into -inch sections
Nonstick cooking spray
1 large onion (about 1 pound), peeled, halved, and cut
into thin slices
2 large heavy sweet red peppers, stemmed, cored, and cut
into julienne strips
1/2 teaspoon salt
1 cup tomato-based bottled hot salsa
1/2 C chopped red onion
1/2 C packed fresh cilantro (stems can be used)
1/4 cup olive oil
3 chipotles adobado, with clinging sauce
2 Tbsp tequila
2 Tbsp fresh lime juice
1 Tbsp liquid hickory smoke flavoring
1/2 C amber beer, such as Dos Equis
18 6-inch flour tortillas, warmed
Pico de Gallo
Guacamole
note: "chipotles abobabo" are pickled peppers in tomato sauce
In a food processor, puree salsa, red onions, cilantro, 2 tablespoons of
the olive oil, the chipotles, tequila, lime juice, and liquid smoke. Stir
in the beer. In a shallow nonreactive dish, pour the marinade over the
skirt steak and let it stand at room temperature, covered, turning it
once or twice, for 2 hours.
Heat one or two heavy cast-iron skillets or a cast-iron stove-top grill
pan over medium-high heat. When they are very hot, lightly coat the skillets
with nonstick cooking spray. Letting the excess marinade drip off, and
working in batches if necessary, place the meat in the skillets. Cook,
turning once or twice, until browned on the outside and medium-rare
inside, 4 to S minutes per side. Transfer the meat to a cutting board
and let it rest for 10 minutes.
Meanwhile, in a large heavy skillet over medium heat, warm the
remaining 2 tablespoons of olive oil. Stir in the onions and sweet red
peppers, season with salt, and cook, covered, stirring once or twice, for
8 minutes.
Cut the meat, across the grain and at a slight angle, into thin slices.
Add the meat and any juices from the cutting board to the skillet with the
onions and peppers. Raise the heat to high and cook uncovered, tossing
and stirring, until the meat is heated through and the onions and peppers
are lightly browned, about 5 minutes. Transfer to heated fajita pans or a
large heated platter and serve immediately, accompanied by warmed
tortillas, pico de gallo, and guacamole.
----------FAJITAS 11 BEEF FAJITAs
Ingredients:
Beef skirt steaks (you may have to ask the butcher for these outside the
Southwest; they are inexpensive and readily available in the prime fajita areas
of the country such as Texas) [Note that you can use flank steak if forced to
but it just doesn't taste the same.]
Flour tortillas
For the meat marinade:
Olive or other vegetable oil as preferred and about an equal amount of fresh
lime juice (or a combination lime juice and white vinegar); salt; pepper to
taste; minced garlic or garlic powder
Accompaniments:
salsa, raw sliced onions, shredded mild cheese, diced tomatoes, shredded
lettuce, sour cream, etc.
First, marinate the skirt steaks in the oil/lime juice mixture as described
above. Overnight in the refrigerator works well using a ziploc bag. The amount
of marinade depends on the amount of meat. [The lime juice imparts an
incredibly sweet and fresh taste to the meat; you will love the effect.]
Prepare your accompaniments and have them ready for guests to use according to
their own preferences. Some people fry onions (instead of using them raw) and
others cook some green pepper as accompaniments. I personally think that this
detracts from a simple fresh taste, but hey this is food, not medicine...
Grill the fajitas outside (over wood charcoal if you can get it)--over a medium
hot fire this will require about 10 minutes a side. After grilling, allow the
skirt steaks to sit for a couple of minutes, then slice across the grain in
relatively thin slices.
Warm the flour torillas slightly (microwave will do nicely if you aren't a
purist).
Allow people to assemble the fajitas themselves: slices of meat rolled in the
torillas together with accompaniments of their choice. You may also want to
have some hot pepper sauce and cilantro also at the ready.
This is a "can't lose" company dish; the meat when re-heated tastes good as
left-overs as well.
ARCADIAN EIGHT BEAN CHILI
=========================
(Serves 25)
Ingredients:
------------
1/4 lb each of the following dried beans: kidney, white, pink, black,
red, pinto, cranberry, and navy
1 lb bacon
5 large onions, peeled and chopped
2/3 cup minced garlic
1/4 cup toasted coriander seeds, ground
1/4 cup ground cinnamon
1/4 cup paprika
1/4 cup cayenne pepper, or to taste for the timid of tongue
1/2 cup ground dried Poblano chili peppers
108 oz (#10 can) Italian plum tomatoes, with juice
12 oz beer
5 lb lean ground beef
salt to taste
Instructions:
-------------
In a large pot, soak the beans together overnight in water to cover.
Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or
until beans are just tender.
While the beans are simmering, heat a large skillet. Mince the bacon
and cook it until it begins to crisp. Add the onions and garlic and
cook over medium heat for 5 minutes. Add all the spices and the ground
Poblanos and cook another 5 minutes. Add the tomatoes with their juice
and the beer. Simmer for half an hour.
In another pan, cook the beef until the pink color disappears. Drain
and add it to tomatoe mixture.
When the beans are fully cooked, drain them, reserving the liquid, and
add the beans to the meat/tomato mixture. Salt to taste and let the
mixture simmer for about 1 hour. If it is too dry, add some of the bean
liquid.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: wilkins@scubed.com (Darin Wilkins)
Source: Sunset magazine, January 1993
BLACK BEAN CHILI WITH ORANGES
=============================
(serves 6-7)
Ingredients + Instructions:
---------------------------
In a 5- to 6-quart pan (with lid), combine:
2 large (about 1 pound, total) onions, chopped
2 cloves garlic, pressed or minced
1 tblsp salad oil.
Place over high heat. Stir often until onions are tinged with brown,
about 8 minutes.
Add:
----
2 quarts regular-strength chicken broth
1 pound (about 2 1/2 C) dried black beans, sorted for debris and rinsed
1 tblsp coriander seed
1 tsp whole allspice
1 tsp dried oregano leaves
3/4 tsp crushed dried hot red chilies
6 cardamom pods, hulls removed (1/4 tsp seed).
Bring to a boil over high heat. Reduce heat to simmer. Cover and
simmer until beans are tender to bite, about 1 1/2 to 2 hours.
While the beans simmer, prepare the fruit as follows:
-----------------------------------------------------
Remove 2 teaspoons zest from:
2 1/2 pounds (approximately) oranges, mandarins (tangerines),
tangelos, or tangelolos. (Tangelolos, a cross between grapefruit
and tangelos, are a fairly recent development and aren't widely
available.)
Ream enough fruit to produce:
-----------------------------
1/2 C juice.
Remove the peel and white membrane from the remaining fruit.
Thinly slice fruit crosswise. Remove any seeds.
After the beans become tender, raise heat to high, uncover, and boil
until most of the liquid evaporates, about 10 - 15 minutes. (Reduce
the heat and stir occasionally as mixture thickens.)
Remove beans from heat and stir in:
-----------------------------------
1 tsp zest
the 1/2 C juice.
Ladle beans into serving bowls.
Place the sliced fruit equally on top of the beans in each bowl.
Add to taste:
-------------
sour cream
fresh cilantro (coriander) sprigs
salt.
Garnish with the remaining 1 tsp zest.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: darsie@eecs.ucdavis.edu (Richard Darsie)
CASHEW CHILI
============
Ingredients:
------------
2-3 cups kidney beans
4 medium onions
2 bell peppers
2 stalks celery
3 cloves garlic
1 tsp basil
1 tsp oregano
1 tblsp chili powder
1 tsp cumin
2 cans tomatoes
1/2 - 1 cup cashews
1 tsp salt
1/4 cup cider vinegar (this is really much more than is needed)
handful raisins
black pepper, bay leaf
Instructions:
-------------
Saute onions, bell peppers, celery, garlic. Add spices, fry with onion
mix, stirring constantly. Add tomatoes, pepper, bay leaf, cashews,
salt, raisins, wine. Add beans, simmer covered for 30 min. Add water
if necessary. Add vinegar when chili is almost ready. For variety, add
carrots or green beans (may need to cook longer until they are tender).
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: prkenne@lims02.lerc.nasa.gov (Carol Sharp)
CHILI
=====
Ingredients:
------------
1 lb. ground beef, browned and drained
1 medium onion, diced
1 small or 1/2 large green pepper diced
1 1# can diced tomatoes
1 1# can chili beans (Brooks Hot Chili beans are my favorite)
1 small can tomato paste
1/2 cup red wine
1 pkg chili seasoning mix
1 tblsp chili powder
Instructions:
-------------
Mix everything together in the crockpot and cook on low 6 or more hours.
This is really good with some cheese stirred in just before serving and a
dab of sour cream on top.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: cmorford@umbio.med.miami.edu (Chuck Morford)
CHILI
=====
Ingredients:
------------
2 lb Ground Beef (The leaner the better)
1 15oz Can Kidney Beans (I tried it starting from scratch with
dried beans but it wasn't worth the effort)
1 15oz can Black Turtle Beans (Progresso makes good ones)
1 8oz can tomato sauce (I don't like a lot of tomato in my chili)
1 large Yellow Onion (Chopped)
5-6 cloves of garlic (or about 2 teaspoons of garlic in oil)
12 Large Jalapeno peppers (Take the seeds out before using)
1 tblsp Paprika
1 tblsp Cumin
1 tblsp Garlic Powder
1 tblsp Oregano
1 tsp Cayenne (I told ya I liked it hot)
1/2 tsp Black Pepper
Salt to taste
Enough Olive oil to saute the onions,garlic and jalapenos
Instructions:
-------------
Chop the onions, peppers and garlic. Saute them in olive oil until the
onions are browned. Throw in the Beef and continue cooking until the
beef is browned. When done, throw the mixture along with all of the
other ingredients, into a crock pot or stewing pot. In the crock pot
cook for 6 to 10 hours. In the stew pot cook covered for about an hour
and a half. If more liquid is needed I like to add beer, but red wine
is great too.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: especkma@reed.edu (Erik. A Speckman)
CHILI
=====
Ingredients:
------------
bay leaf
2-3 cups soaked beans (black or red)
4 tsp cumin
4 tsp oregano
4 tsp paprika
1/2 tsp cayenne
ground "New Mexico" chili powder (however much looks good, few tsp.?)
Gebhardt's chili powder (however much looks good, few tsp.?)
1 chili ***** or ancho
peanut oil
2 large onions, chopped
4-6 cloves garlic, minced
salt
ca. 4 cups tomatoes, chopped (fresh/peeled or canned)
1-2 tsp chopped chipotle chili
1/4 cup red wine
1-2 Tblsp vinegar (wine, cider, rice)
Instructions:
-------------
Cover beans and bay leaf with 2 inches of fresh water, bring to boil.
Lower heat and simmer. Toast cumin and oregano over med. heat,
stirring so they don't burn. When they're fragrant, add paprika,
cayenne, and chili powders--toast a few seconds. Remove from heat.
Then grind with mortar and pestle. Dry the chili ***** or ancho in a
hot oven (400) for a few minutes. Cool and remove stem, seeds, veins.
Shred it and then grind in food processor, blender, etc. Saute onion in
oil till soft, add garlic, salt, ground herbs and chili, cook 5 min.
Add tomato, juice, 1 tsp. chipotle, and some red wine, cook about 20
min. Add to the beans and add more water to cover beans by 1 inch.
Cook till beans are soft (1 hr.) Taste chili, add vinegar to taste.
Adjust seasoning (cumin, oregano, salt, chili powder, chipotle,
vinegar.)
If you can wait, it's best to serve it a day later. Very good with
cornbread.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: mvp@netcom.com (Mike Van Pelt)
CHILI
=====
Ingredients:
------------
3 cups dried beans, 1/2 pinto, 1/2 black beans
1 can S&W salsa
1 bulb garlic (6-8 cloves for the garlic-tolerance-impaired)
1/3 cup chili powder (I used 1/2 cup, it was maybe a bit much.)
1 tblsp cumin
1.5 lb ground beef ("chili grind", or braising tips cut into 1/4" cubes.)
1/4 tsp oregano
3 Chipotle peppers (or 4 or 5...)
1 large onion.
Instructions:
-------------
Soak the beans overnight. Brown the ground beef, and drain off the fat.
If the chipotles are dried, soak them for 5 minutes in hot water, then
pulverize them with the onion and garlic in a blender. Add onion,
oregano, chili powder, cumin, beef, garlic, and beans to crock pot, with
"enough" water. Let simmer for about 12 hours. About an hour before
it's done, add the can of salsa.
The "chili powder" is bulk powdered "chili powder" chilies, New Mexico
chilies, I think. NOT the mixture with all kinds of other spices in it
that is more common in grocery stores. I like my chili heavier on the
chili powder, lighter on the tomatoes.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: sstempie@sol.cs.wmich.edu (Sandy Stempien)
CHILI
=====
(Serves 4)
Ingredients:
------------
1 small can tomatoe paste
3 (15 oz.) cans tomatoe sauce
1 large can stewed tomatoes
1 green pepper (diced)
1 onion (diced)
3 jalepeno peppers (diced)
1 lb ground beef or sliced steak
2 tsp chilli powder(approximate)
chayenne pepper (to taste)
1 can kidney or red beans
Instructions:
-------------
Brown beef, peppers, and onion. Drain off any grease. Stir in the rest
of the ingredients. Add the beans last.
Bring to a boil, and reduce heat to VERY low. cook with the lid off an
Hour. Then cook 1 hour with the lid on. Cook on VERY low!
For a milder chilli take out the cheyenne pepper and the jalopenos.
Its best with grated chedder cheese on top and corn bread on the side!
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: connally@vms.cis.pitt.edu (Kate Connally)
CINCINNATI CHILI
================
Ingredients:
------------
1 qt beef broth
2 lb ground beef
1/4 cup onion flakes
4 tblsp chili powder
1 tsp ground cinnamon
1 tsp ground cumin
3/4 tsp instant minced onions
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground cloves
1/16 tsp ground red pepper (cayenne)
1 bay leaf
15 oz can tomato sauce
2 tblsp cider or white vinegar
1/2 oz unsweetened chocolate
Instructions:
-------------
Boil beef broth in a 4-qt. saucepan. Slowly add beef to broth until
meat separates into small pieces. Cover and simmer 30 minutes. Add
remaining ingredients and mix well. Bring to boil. Reduce heat,
simmer, covered, 1 hour, stirring occasionally. Refrigerate overnight.
Skim off fat and reheat. Serves 6.
I don't know about you but I think the first one sounds so much better
that the second one. That's why I never tried the second one.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: talmy@rand.org (Shel Talmy)
C.V. WOODS WORLD CHAMPIONSHIP CHILI
===================================
(Serves 12)
Ingredients:
------------
1 (3 lb) chicken
1 1/2 qt water
1/2 lb beef suet
1/4 cup finely chopped celery
7 cup peeled, chopper tomatoes
2 tsp sugar
5 lbs ctr cut pork chops , thin
4 lbs flank steak
3 medium onions, cut in 1/2 inch pieces
3 green peppers, cut in 3/8 inch pieces
1 lb jack cheese, shredded
6 long green chiles
1 tsp oregano
1 tblsp ground cumin
1/2 tsp MSG
1 tblsp pepper
4 tsp salt
5 tblsp chili powder
1 tsp cilantro
1 tsp thyme
1 cup beer
2 cloves garlic, finely chopped
juice of lime
Instructions:
-------------
Cut chicken into pieces and combine with water in large saucepan.
Simmer 2 hours then strain off broth.
In 2 qt saucepan combine celery, tomatoes and sugar and simmer1 1/2
hours.
Boil chiles 15 min until tender, remove seeds and cut in 1/4 in squares.
Mix oregano, cumin, MSG,pepper, salt, chili powder, cilantro and thyme
with beer until all lumps are dissolved. Add tomato mixture, chiles,
beer mixture and garlic to chicken broth.
Melt suet to make 6-8 tblspdroppings.Pour 1/3 of suet drippings into
skillet, add 1/2 pork chops and brown. Repeat for remaining pork chops.
Add pork to broth mixture and cook slowly 30 min.
Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak
in remaining drippings about 1/3 at a time. Add to pork mixture.
Return to simmer and cook slowly about 1 hour. Add onions and green
peppers, simmer 2-3 hours longer, stirring with wooden spoon every 15-20
min. Cool 1 hour then refrigerate 24 hours.
Reheat chili before serving. About 5 minutes before serving time, add
cheese. Just before serving, add lime juice and stir with wooden spoon.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: talmy@rand.org (Shel Talmy)
Source: Food & Wine 2/82
DYNAMITE CHILI WITH BEANS
=========================
(Serves 4)
Ingredients:
------------
2 cup water
1/2 cup dried pinto beans, soaked overnight then drained
1 tblsp oil or bacon drippings
1 onion, sliced
1/2 green bell pepper, cored, seeded and chopped
1 garlic clove, minced
2/3 lb boneless pork, cut into 1/2" cubes
1/3 lb beef stew meat, cut into 1/2" cubes
16 oz canned whole tomatoes, drained
2 tblsp chili powder
1 diced green chile, Jalapeno or Serrano
1 tsp dried oregano, preferably Mexican, crumbled
2 tsp cumin
1/3 cup dry red wine
salt and fresh ground black pepper to taste
2 tblsp prepared tortilla flour or masa harina, mixed with water
to form a paste (optional)
Instructions:
-------------
Combine water and beans in medium saucepan and bring to boil over medium
high heat. Reduce heat and simmer until tender, about 1 hour.
Heat oil in large skillet over med-high heat. Add onion, green pepper,
and garlic. Saute until tender. Transfer to Dutch Oven and set aside.
Add pork and beef to same skillet. Brown well. Stir into vegetables in
Dutch Oven. Add beans and their liquid along with tomatoes and
seasonings. Mix well, cover and simmer 1 hour. Add wine and cook,
uncovered, 30 minutes.
Season with salt and pepper. If mixture is too liquid, stir in some of
the tortilla flour paste to thicken.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: yuthasas@plains.NoDak.edu (Vanisa Yuthasastrakdsol)
FAST 2-ALARM CHILI
==================
Ingredients:
------------
1 lb medium ground beef
1 large onion, finely chopped
2 garlic cloves, crushed
1 tblsp chili powder
1 tsp leaf oregano
1 tsp cumin
1/4 tsp cayenne pepper
1 large green pepper, finely chopped
1 19oz can tomatoes, including juice
1 19oz can kidney beans, well-drained
Instructions:
-------------
Place ground beef, onion and garlic in large frying pan. Cook uncovered
over medium heat, stirring often with a fork, about 10 minutes.
As soon as meat is no longer pink, drain off fat. Sprinkle meat with
the seasonings.
Add remaining ingredients and increase heat to medium high. Break up
tomatoes with a fork. As soon as the mixture comes to a boil, reduce
the heat to medium low. Boil gently covered, stirring occasionally for
about 10 minutes to develop the flavours.
Makes approximately 4 servings.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: talmy@rand.org (Shel Talmy)
FRED DREXEL'S 1981 WINNING RECIPE CHILI
=======================================
(Serves 4)
Ingredients:
------------
2 1/2 lb beef brisket, cut into 1" cubes
1 lb lean pork, ground
1 large onion, chopped finely
2 tblsp Wesson oil
salt and pepper to taste
3 cloves garlic, minced
2 tblsp diced green chilies
8 oz tomato sauce
1 beef bouillon cube
12 oz Budweiser beer
1 1/4 cup water
4 tblsp chili powder (or 6 tblspif desired)
2 1/2 tblsp ground cumin
1/8 tsp dry mustard
1/8 tsp brown sugar
1 pinch of oregano
Instructions:
-------------
In a large kettle or Dutch oven, brown the beef, pork and onions in hot
Wesson oil. Add salt and pepper to taste. Add remaining ingredients.
Stir well. Cover and simmer 3 to 4 hours, until meat is tender and
chili is thick and bubbly. Stir occasionally.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: sfisher@megatest.com (Scott Fisher)
GREEN-CHILE STEW
================
Ingredients:
------------
6 - 8 fresh long green chiles, roasted, peeled, seeds removed
and cut into coarse chunks (note 1)
1 medium onion, chopped fine
3 to 5 cloves of garlic, minced
1 tsp oregano
1 tsp cumin
1 lb lean pork, cut into 1" cubes
Juice of 1/2 lime
Up to 1-1/2 cups chicken stock
Salt, black pepper, and hot green chiles to taste (see note 2)
1 tblsp olive oil
Instructions:
-------------
Heat Dutch oven or medium saucepan over high. Saute onion, garlic,
oregano and cumin until onion is clear. Add green chiles, saute and
stir. Add pork cubes and stir to seize all sides of the pork; add lime
juice and mix.
Now add chicken stock, stopping when most of the pork cubes are covered
with liquid. Stir well, reduce the heat to a simmer, cover and set the
timer for 30 minutes. Check occasionally to make sure the stuff isn't
scorching on the bottom. When the timer goes off, check the consistency
and either add more stock if it's gotten thicker/drier than you like it,
or raise the heat and cook uncovered to thicken if it's too runny. Add
salt and black pepper now.
Serve with fresh corn tortillas, a pepper-garlic-onion garnish I'll
describe shortly, and lots of cold beer, horchata, or jamaica. You can
also serve this with sour cream, which is nice.
Garnish:
--------
I've taken to chopping up fresh chiles to make my own food hotter, since
the kids max out at Anaheim chiles. My base mild mix is to cut up an
ancho or poblano chile (the dark green glossy ones, triangular and
medium-pungent) into 1/4" dice, as well as about a quarter of an onion
and a clove of garlic. Add a little olive oil and some dried oregano,
stir well and salt to taste. Sprinkle this on the chile verde, roll it
up in your tortillas, use it in omelettes or even on Texas-style chili.
Notes:
------
1. Long green chiles: if you can't find them fresh, you can use canned
but the taste will be slightly different; the canned variety add lots of
citric acid as a preservative. You might want to cut down on the lime
in that event. I used fresh Anaheim chiles from my garden last year,
and will do so again this year as the Anaheim is producing earliest
(four chiles!) but I'm anxious for my New Mexico varieties to get going.
The original poster is in the center of the universe for this stuff,
though, and frankly you'd probably get better recipes asking your
co-workers, fellow students, or the janitorial staff there than the net;
if you do, please post it! :-)
2. Hot chiles: The Anaheims are pretty mild. Some people like to add
jalapenos to this, but I preferred the serranos when we had the pepper
garden last year. I liked six Anaheims and six serranos when it was
just for me and Kim, but the girls wouldn't touch it, which is why I
started making the garnish. You can also garnish with chopped fresh
cilantro or epazote if you can find it; we're growing that and I love it
so far, it's like a cross between cilantro and sorrel in flavor.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: garhow@hpubmaa.esr.hp.com (Garry Howard)
GREEN CHILI - TRIPLE HHH (HOWARD'S HOTTER'N HELL)
=================================================
(Servings: 10)
Ingredients:
------------
1 tblsp Oil
2 lb Chicken breasts boneless - or Pork Shoulder Roast
2 Onions
2 tsp Minced garlic
1 tsp Oregano
1 tsp Cumin powder
2 tsp Ground red chili
1 tblsp Red chili flakes
1 Tomato
1 can Tomatillos
4 lb Green chilis
4 cup Wyler's chicken boullion
3 tblsp Cornstarch
Instructions:
-------------
Preferably use fresh roasted, peeled, and seeded New Mexican green
chilis. Since these are not available in most parts of the country
outside the Southwest, dried, frozen, or canned chilis may be
substituted, in that order of desirability. Dried chilis are the next
best thing to fresh. Frozen new mexican chilis under the brand name
"Bueno" are available in some parts of the country and are good quality.
Canned chilis are the least desirable but can be used if you are
desperate. If possible use a mixture of canned and fresh or dried.
Dried green chilis, and a large assortment of other dried chilis,
spices, and Mexican food ingredients are available through mail order
from Old Southwest Trading Company, P.O. Box 7545, Albuquerque, NM
87194. Call 1-800-748-2861 for a catalog. In August and September they
will ship fresh green chili.
Cut chicken breasts into 1/2" cubes. Slice onions lengthwise. Chop
chilis, tomato and tomatillos. Add oil to heavy, preferably cast iron,
skillet and brown chicken over high heat. It is best to do it in two or
three small batches. Remove to large saucepan. Add onions and garlic
to leftover oil and brown until onions are soft. Add oregano, cumin,
and red chili, and cook for two or three minutes. Transfer from skillet
to saucepan with chicken. Add tomato, tomatillos, chilis, and chicken
broth. Bring to a boil and simmer for 3 - 4 hours. Add water as
necessary to maintain the desired consistency. Add 3 - 4 tablespoon
cornstarch mixed with water prior to serving to thicken as desired.
Eat from a bowl accompanied with a warm flour tortilla or use it as a
sauce over chili rellenos, eggs, enchiladas, or just about anything.
One of my favorite meals is to grill a steak until nice and juicy,
smother with green chili, sprinkle some grated cheese on top and serve
with Mexican rice.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: talmy@rand.org (Shel Talmy)
JAY PENNINGTON'S JUST PLAIN GOOD CHILI
======================================
(Serves 16)
Ingredients:
------------
oil
3 medium onions, finely chopped
2 medium green peppers, finely chopped
3 stalks celery, finely chopped
8 lbs coarsely ground beef
1 can (6oz) tomato paste
2 can (1lb-13oz) cans stewed tomatoes
2 can (1lb) tomato sauce
1 can (7oz) chile salsa
3 cloves garlic, finely chopped
2 jar (3oz) chili powder
1 medium jalapeno chili, seeded and chopped
2 tblsp salt
Oregano
garlic salt
coarsely ground pepper
Instructions:
-------------
Thinly cover bottom of heavy 2 gal pot with oil. Saute onions, green
peppers and celery 10 min. Add meat and cook 10 min or until brown.
Stir in tomato paste, stewed tomatoes and tomato sauce.
Add chopped garlic, chili powder, salt, dash oregano, chile salsa and
jalapeno. Cook 30 min, season to taste with garlic salt and pepper,
then simmer 2 1/2 hours. Stir every 10-15 min.
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*
From: talmy@rand.org (Shel Talmy)
Source: Mike Donohue. Contributed by Dave Zurschmeide Cooks Online
JUDICIAL MISCONDUCT BEEF, PORK, SAUSAGE CHILI
=============================================
(Serves 20)
3 tblsp Oil rendered from suet (or bacon drippings)
3 lbs Ground beef, the leanest, chili grind
2 lbs Round steak, extra lean (or flank steak), cubed
1 lb Pork shoulder, extra lean, chili grind or cubed
1 lb Linguica or andouille sausage, chopped fine
3 Purple onions, large, chopped small
3 Walla Walla Sweet Onions, or other sweet onion
6 Garlic cloves, finely minced
2 cup Green Chiles, chopped (Ortega or other good brand)
2 Green peppers, chopped small
2 Red peppers, chopped small
2 Celery ribs, minced
1/4 cup parsley, minced
8 tblsp Chili powder (GebhardtUs or other good brand)
2 tblsp Cumin, ground
2 tblsp Spanish sweet paprika
2 tblsp Oregano, dried (preferably the Greek variety)
4 Red peppers, dried (or 2 tblsp crushed)
2 tsp Black pepper, freshly ground
1 tsp MSG (Accent)
2 tsp Salt
1 tsp Coriander (crushed or ground)
2 tblsp Maggi Seasoning
1/4 cup Tiger Sauce
16 oz Beef broth
2 cup Tomato sauce (15 oz. Each)
1 cup Tomato paste (12 oz)
1 cup Italian plum tomatoes, whole, diced
2 tblsp Masa Harina (or flour)
1 lb Black beans (optional), soaked overnight
1 Beer from a good microbrewery like Ballard Bitters
Walla Walla sweets, diced, for garnish
Monterey Jack cheese, shredded, for garnish
Instructions:
-------------
Wash beans carefully and soak in enough salted water overnight to cover
them by 2 inches of water. Bring to a boil and simmer the next day
until tender (usually 2-3 hours).
In the meantime, heat 2 tblsp of oil in a large, heavy skillet. Add
garlic, onions, bell peppers, and celery. Cook until the onions are
clear. Remove and reserve.
Mix ground meats. Add 1 T. Oil to skillet and saute meat, cooking on
high heat until thoroughly browned. Drain fat. Remove ground meat and
reserve. Brown cubed meat, drain, and reserve. Place reserved
vegetables and meats in chili pot along with linguica (or Andouille).
Add all remaining vegetables, spices and liquids (except the beer, Masa
Harina, or beans), a little at a time, stirring and mixing thoroughly
between additions. Carefully bring temperature up to a simmer.
Cook covered on very low heat approximately 5 hours. Adjust the
consistency after 3 hours. If too thin, uncover and reduce by turning
up heat (carefully) slightly. If it is still not the desired
consistency, add masa harina (or flour) to thicken, beer to thin, as
needed. Taste and adjust for spices carefully (the flavor will develop
as the chili cooks). It should be hot enough to be memorable, but not
so hot it takes the skin off the roof of your mouth. ItUs better to
sneak up on hot. You canUt take it out. If it cries out to be hotter,
add just enough Louisiana hot sauce.
Finally, and only if you absolutely must, add the beans. A chili purist
would jettison them without a second thought. If you canUt bring
yourself to do it, but want to serve the chili beanless as God intended,
serve the beans on the side and let people indulge their own leguminous
perversions.
Serve topped with chopped Walla Walla sweets, shredded Monterey Jack
cheese, and a pinch of parsley.
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*
From: talmy@rand.org (Shel Talmy)
KATHY HIRDLER'S FIRE CAMP CHILI
===============================
(Serves 1200 approximately)
Ingredients:
------------
100 lb pinto beans
48 large onions, chopped
4 cup jalapeno chilies with juice
40 lb meat (ham, sausage, pork, bacon ends, ground beef, etc)
4 cup chili powder
salt to taste
Instructions:
-------------
Soak beans overnight, then raise to a boil on high heat.
Add all ingredients and simmer until tender (about 6 hours).
Add water as necessary. Stir occasionally. Makes 60 gallons.
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*
From: talmy@rand.org (Shel Talmy)
Source: Bill Pfeiffer, 1982 World Champion Chili
LOS VENGANZA DEL ALMO CHILI
===========================
(Makes 1 pot)
Ingredients:
------------
1 tblsp oregano
2 tblsp paprika
2 tblsp MSG (monosodium glutamate)
11 tblsp Gebhardt's Chili powder
4 tblsp cumin
4 tblsp beef bouillon (instant, crushed)
36 oz Old Milwaukee beer
2 lb pork, cubed (thick butterfly pork chops)
2 lb chuck beef, cut into cubes
6 lb ground rump
4 large onions, finely chopped
10 cloves garlic, finely chopped
1/2 cup Wesson oil or kidney suet
1 tsp mole (powdered), also called mole poblano
1 tblsp sugar
2 tsp coriander seed (from Chinese parsley, cilantro)
1 tsp Louisiana Red Hot Sauce (Durkee's)
8 oz tomato sauce
1 tblsp Masa Harina flour
salt to taste
Instructions:
-------------
In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef
bouillon, beer and 2 cups water. Let simmer.
In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with
Wesson oil or suet. Drain and add to simmering spices. Continue until
all meat is done.
Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and
meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar,
coriander seed, hot sauce and tomato sauce. Simmer 45 min.
Dissolve masa harina flour in warm water to form a paste. Add to chili.
Add salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot
Sauce for hotter taste.
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*
From: mdrabik@bio.ri.ccf.org (Martin Drabik)
MARTIN'S TURKEY CHILI
=====================
Ingredients:
------------
1 cup black beans
3 tblsp olive oil
1 turkey breast (half breast), skinned
4 medium yellow onions, chopped
4 cloves garlic, minced
3 ribs celery, sliced
1 small green pepper, chopped
1 28-oz can crushed tomatoes
1/2 cup water
4 tblsp chili powder
1/2 tsp cayenne pepper
1 tsp whole cumin seed
Toppings:
---------
Shredded sharp cheddar cheese and sour cream OR
Chopped ripe avocado
Instructions:
-------------
1. Soak the beans overnight in water to cover generously. Drain and
rinse briefly.
2. Heat the oil in a large, heavy bottom pot over medium high heat.
When hot, brown the turkey breast well on all sides. Remove and set
aside.
3. Add the onions, garlic, celery, and green pepper. Saute, stirring
frequently, until the vegetables are soft, 5-7 minutes.
4. Add the beans, tomatoes, water, chili powder, cayenne, and the
turkey breast. Heat until the pot starts bubbling, then reduce heat to
a slow simmer, partially cover, and simmer for 1 1/2 hour. Stir
occasionally, watching carefully that the bottom does not start to
stick.
5. Remove the turkey breast, remove the bone, and coarsely shred the
meat with two forks (hold the meat with one fork, tear with the grain
with the other.) Return the meat to the pot.
6. Heat a heavy bottom skillet over low heat. Add the whole cumin seed
and toast 2-3 minutes, shaking the pan occasionally, until lightly brown
and aromatic. Remove from heat. Coarsely crush the cumin in a mortar
and pestle or with a rolling pin. Add to the pot.
7. Cook an additional one hour, or until the beans are tender.
8. For the traditional approach, top with the cheese and sour cream;
for the modern/healthy approach, top with the avocado.
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*
From: connally@vms.cis.pitt.edu (Kate Connally)
QUEEN OF CHILIS (Cincinnati-style)
===============
Ingredients:
------------
3 onions
1 lb ground chuck
2 garlic cloves, minced
1 cup barbeque sauce (I think I used K.C. Masterpiece)
1 cup water
1 tblsp chili powder
1 tsp black pepper
1/2 oz unsweetened chocolate, grated
1/2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground coriander
1/4 tsp ground cardamom
1 tsp salt
tomato juice, as needed
9 oz spaghetti, cooked and buttered
1 16-oz. can kidney beans, heated
1 lb Cheddar cheese, shredded
oyster crackers
Instructions:
-------------
Chop 2 of the onions and set aside. Chop remaining onion fine. Salt a
large skillet. Turn heat to medium and add meat, finely chopped onion,
and garlic. Break up meat with fork and cook until it is browned.
Drain fat.
Add barbeque sauce and water. Bring to a boil. Add remaining
seasonings.
Cover and simmer over very low heat 30 minutes, stirring and tasting
occasionally, adding tomato juice if mixture is getting too dry. Chili
is best when allowed to age overnight in refrigerator and reheated.
To construct the plate of 5-way chili, layer spaghetti on a plate (a
small oval plate is traditional), top it with hot chili, then with a
sparse layer of beans, then chopped onions. Pat on plenty of cheese
while chili is still hot and serve immediately, with oyster crackers on
the side. Serves 4.
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*
From: Sandy Kaplan (made meatless by Richard Darsie)
SANDY'S CHILI
=============
Ingredients:
------------
1/3 cup oil
3 medium onions, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 bell pepper, chopped
1 jalapeno pepper, minced
2 lbs. tofu chunks
2 tblsp each ground red chilis, cumin, oregano
1 bay leaf
2 cups water
2 28 oz. cans tomatos
6 oz. can tomato paste
2 cans kidney beans
salt to taste
Instructions:
-------------
Saute first five ingredients in oil until limp. Add tofu and saute
until browned. Mix the spices together in a bowl and sprinkle into the
pot. Mix thoroughly. Add water, tomatoes and tomato paste. Stir.
Bring to a boil. Reduce heat and simmer for 2 hours, stirring
occasionally. If desired, at this point, add the kidney beans. Taste
and correct seasoning. The addition of 1 tsp to 1 tblsp of cayenne
pepper can make this gradually more spicy. As the recipe reads, itUs
fairly tame. NOTE: The ground chilis are NOT chili powder. Most chili
powder is made up of a combination of chilis, oregano, cumin, salt and
garlic. If chili powder is all you can find, then you will have to
readjust the cumin and oregano amounts.
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*
From: arielle@taronga.com (Stephanie da Silva)
TEN CHILE CHILI
===============
(Tho I can only count nine)
Ingredients:
------------
1/3 cup cumin seeds
2 tblsp coriander seeds
2 ancho chiles
2 mulato chiles
4 pasilla chiles
6 lb trimmed beef chuck, cut into 1 1/2 by 1/4 inch strips
1/2 lb thickly sliced lean bacon, cut crosswise into thin matchsticks
3/4 lb ham, finely diced
1 1/2 tblsp corn oil
3 lb large yellow Spanish onions, finely diced
3/4 cup diced celery
1 cup ground ancho chile powder
1/2 tsp cayenne pepper
5 bay leaves
1 pequin chile (optional)
3 jalapeno peppers, seeded and minced
3 serrano peppers, seeded and minced
1/2 can (3 1/2 ounces) chipotle chiles in adobo sauce, coarsely chopped
1 smoked ham hock
2 cans (24 ounces each) Italian peeled tomatoes, drained
1/2 cup golden tequila
2 cups beef stock
1/2 tsp rosemary
1 tsp crumbled sage
1 tsp oregano
Instructions:
-------------
Preheat the oven to 500F. In a medium skillet, toast the cumin and
coriander seeds over moderate heat until fragrant, 1 to 2 minutes.
Immediately remove from heat. Grind to a powder in a spice grinder or
food processor.
Place the ancho, mulato and pasilla chiles on a baking sheet and toast
them in the oven until fragrant and puffed up, about 2 minutes. Remove
the stems and seeds and grind the chiles in a spice grinder or food
processor until powdered.
In a stockpot, combine the beef, bacon, ham and corn oil. Cook over
moderate heat until the fat is rendered and the bacon is golden, about
20 minutes.
Add the celery, ground chiles and ancho chile powder. Cook, stirring
frequently, until the celery is softened and the chile powder is
fragrant, about 10 minutes.
Add the cayenne, bay leaves, pequin chile, jalapeno and serrono peppers,
chipotle chiles, ham hock, tomatoes, tequila, stock, rosemary, sage and
oregano. Simmer uncovered over low heat, stirring occasionally, for 4
hours.
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*
From: mlj@beta.lanl.gov (Marie-Louise "Emmelle")
VEGETARIAN GREEN CHILE
======================
I serve this sauce over enchiladas, burritos, eggs, beans, using fresh
New Mexico green chiles. Do not use canned chiles for this recipe.
(They just don't taste like green chiles to me.)
Amounts are approximate. I usually just dump ingredients, esp. chile
and garlic, until it looks "right". This is a very forgiving recipe and
very basic. I so much appreciate the taste of fresh, unadulterated
green chile and garlic, that I rarely add any other seasonings.
Ingredients:
------------
1 onion chopped
3-4 garlic cloves, smashed or chopped (I use more!!)
1 Tbsp olive oil
6 cups vegetable stock or vegetable bouillon
~12 roasted, peeled, chopped green chile (adjust according to
heat of the chile)
2 Tbsp flour or cornstarch
salt & pepper to taste
Procedure:
----------
Saute onion, garlic in olive oil. Add chile, stock. Add salt and
pepper. Dissolve flour or cornstarch in a cup of hot water and add,
stirring to prevent lumps. Simmer for 45 minutes.
Optional ingredients:
---------------------
1-2 potatos diced (1/2" or so)
1-2 chopped tomatos
1-2 whatever else
cilantro, cumin, oregano
Add with the chile and stock. Potatos help thicken the chile,
especially after it has been frozen since they tend to disintegrate in
the freezer. Add the cilantro after it has simmered to retain the fresh
cilantro flavor.
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*
From: rush@eggneb.astro.ucla.edu (Brian Rush)
Source: 7/20/93 issue of women's day magazine.
ZESTY CHILI
===========
Ingredients:
------------
1 lb carrots
1 lb zucchini
1 lb onions
1/4 cup vegetable oil
3 lb ground turkey (or beef)
1 tblsp minced garlic
4 28-oz cans crushed tomatoes
1 15-oz can of tomato sauce
2 tsp salt
Instructions:
-------------
Chop carrots, zucchini and onions in the food processor.
Heat 1/4 cup vegetable oil in a 6 quart pot. Add vegetables. Cook over
medium-high heat 15-20 minutes, stirring 3 or 4 times until almost
tender.
Put 3 lbs. ground turkey (or beef) and 1 tbsp. minced garlic in a 8
quart pot. Cook, breaking up meat, until it is no longer pink. Stir in
the vegetables, four 28-oz. cans crushed tomatoes in puree (drain some
of the juice or it might be too watery), a 15 oz. can of tomato sauce
and 2 tsp. salt. Bring to a boil; reduce heat to medium-low. Simmer
15 to 20 minutes for flavors to develop.
You will have about 22 cups of meat sauce. You can use the sauce as is
for spaghetti sauce or freeze some for future chili.
(or you can decrease proportions and make less to begin with).
With 7 cups of the meat sauce, add 38-oz. of kidney beans and 2 or more
tablespoons chili powder. Top with shredded cheese and onions.
Refrigerate up to 5 days. Freeze up to 4 months.
Basic Tamales
This is a simplified recipe for tamales but they still should have a
fairly authentic taste.
24 dried corn husks
1 cup lard
1 teaspoon salt
2 1/2 cups masa harina mix
1 1/2 cups warm pork or poultry broth filling (Turkey in Green Mole
Sauce or Pork in Red Tomato Sauce)
To saok corn husks, cover with warm water; weigh down. Let soak at
least 3 hours or overnight.
For tamale dough: Beat lard and salt until fluffy. Slowly beat in
masa harina mix alternately with broth until very light and fluffy.
To assemble tamales: Drain corn husks, pat dry. Spread 2 tablespoons
dough on center of husks forming a 3 x 2-inch rectangle and spreading
copletely to right edge.
Spoon 1 tablespoon filling lengthwise down center of rectangle.
To enclose tamales, turn right side over to center of filling; fold
left side over filling, allowing plain part of husk to wrap around
filling. Fold top end down over bottom end. Secure ends by tying a
string around center of tamale.
To steam tamales, place a rack 2 inches above gently boiling water
in steamer or 4-quart dutch oven. Stack tamales, folded side down,
on rack. Cover, steam about 2 hours or until done. To test for
doneness, remove one tamale from center and one from side of steamer.
Open husks; tamales should be firm and come away easily from husk.
Makes 24.
Turkey in green mole sauce
3/4 cup turkey or chicken broth
1/2 cup toasted sesame seeds
1/4 teaspoon cumin
1/8 teaspoon pepper
1 cup canned, drained, chopped tomatillos
1/4 cup chopped onion
4 serrano chilies, seeded and chopped
1 1/2 teaspoons salt
2 garlic cloves
2 sprigs fresh coriander
2 tablespoons lard
2 cups shredded, cooked turkey or chicken
Place broth, sesame seed, cumin and pepper in blender container.
Blend until smooth, set aside. Place tomatillos, onions, chilies,
salt, garlic and coriander in blender, blend until smooth. Heat lard
in heavy 10-inch skillet; add tomato puree (hm, I noticed this recipe
neglected to list the amount. I'd say try 1/8 to 1/2 cup). Cook over
high heat about 10 minutes or until reduced, stirring occasionally.
Reduce heat. Gradually stir in sesame seed mixture. Do not boil.
Add turkey; continue cooking over low heat 5 to 10 minutes or until
mixture is thick. Makes about 2 1/2 cups.
Note: To use fresh tomatillos, remove papery husks; rinse. Place in
saucepan, cover with water. Simmer about 10 minutes, or until tender.
Drain.
Pork in red tomato sauce
2 large ripe tomatoes
2 garlic cloves
1 teaspoon salt
1 tablespoon lard
1/2 cup choped onion
4 fresh jalapenos, seeded and chopped
2 cups shredded cooked pork
Broil tomatoes until charred on all sides; cool. Place in blender
container with garlic and salt; blend until smooth. Heat lard in
heavy 10-inch skillet. Add onion; saute until tender. Add tomato
puree and chilies. Continue cooking over medium heat about 5 minutes.
Add pork; continue cooking over medium heat 8 to 10 minutes or until
mixture is thick. Makes about 2 1/2 cups pork filling.
Sweet tamales
32 dried corn husks
1 cup lard
1 teaspoon salt
3 cups masa harina mix
1 1/2 cups warm water
1/2 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspon cinnamon
1/4 teaspoon nutmeg
2/3 cup chopped pecans
2/3 cup raisins
Soak husks according to directions in Basic Tamales. For tamale dough:
Beat lard and salt until fluffy. Slowly beat in masa mix alternately
with water until very light and fluffy. Add brown sugar, baking powder,
cinnamon and nutmeg, mixing until well blended.
To assemble tamales: Drain corn husks; pat dry. Spread 2 tablespoons
dough on center of husks, forming a 3 x 2-inch rectangle and spreading
completely to right edge. Spoon 1 teaspoon each pecans and raisins
lengthwise down center of rectangle.
To enclose and steam tamales, proceed according to directions in Basic
Tamales. Makes 32.