Beef Stew

3 cups cubed beef
1 onion
8 large cut potatoes
2 cups cut carrots
2 cups cut celery
1/2 cup all-purpose jack black bencasino gratuites frcasino island blackjackblack jack daveycasino bonus de bienvenueregle jeu roulettewww traiteur casinobonus gratuitsjeu roulette casinojouer video pokerbonus gratuites de casinojack black spider mancomment gagner à la roulette en ligneregle de la rouletteslot machine gametelecharger jeu poker texasjouer seven card stud gratuitesle poker en ligne en françaispoker en ligne bruelentrainement poker gratuitesjouer au poker sans telechargerle poker apprendre à jouerpoker le jeujeux de poker sur internetpoker gratuites sans telechargementworld poker gratuitesjeu de pokerjeu poker freewaretelecharger poker holdpoker en ligne argent virtuelpoker holdem gratuitesjeu de carte pokerjeux poker tour en lignepoker online argentjeux 7 card stud gratuitespoker en ligne francaistour de pokerjouer au poker onlinejeu javalogiciel poker texas holdemjeux pokerjouer poker en ligne gratuitementtournoi texas holdemtelecharger jeu poker gratuitesstrip poker gratuitementpoker sans internetle jeu du pokersalle poker onlinepoker source onlinepoker texas gratuites flour
1/4 cup margarine
Salt to taste

Brown beef and onion in flour. Put into crockpot. Heat on LOW for 2 hours. Add vegetables and 1 cup tomato juice. Continue cooking for 1 or 2 more hours.

Mexican Stuffed Peppers

Posted by Chyrel at recipegoldmine.com 5/11/02 5:12:57 pm

4 Anaheim chiles
1 pound ground beef
1 package taco seasoning mix
1 package shredded cheese
1 can enchilada sauce
1 medium to large baking dish

Preheat oven to 350 degrees F.

Brown ground beef.

While beef is browning, cut the top off the Anaheim peppers. Slice down one side of each pepper. De-vein and de-seed chiles to flavor (The more you leave in, the hotter it is!)

Add taco seasoning to beef when properly brown and prepare based on directions on taco seasoning package.

Place pepper, sliced side up, in a medium to large pan for baking. Stuff each pepper with meat and cheese. Cover all with enchilada sauce. Cover (or don’t - depends on who is cooking) dish and bake for 15 to 20 minutes.

Remove from oven and serve.

Carnitas

Posted by Chyrel at recipegoldmine.com 6/25/02 1:12:52 pm

Carnitas is a very famous Mexican dish. It consists of braised pork and can be eaten by itself (and tortillas, a chili sauce) or as the filling in tamales, tacos and burritos (yuk). The pork is first simmered for a long time to make it really soft and then braised in the oven to make it crispy. Since the recipe is very simple and does not involve any chili sauces everyone likes carnitas. You can add the heat on your own as you eat it.

 2 (16 ounce) cans chicken broth
1 (4 pound) boneless pork shoulder
1 tablespoon chopped coriander (cilantro)
1 tablespoon cumin (comino)
Corn tortillas
2 bay leaves
1 onion, quartered
Chili sauce, such as Pico de gallo, chipotle or whatever you like

Pre-cooking: Cut the pork meat in chunks and discard big pieces of fat, leave some fat as it adds to the flavor. Chop the cilantro if you need to.

Cooking: Set tall frying pan over mid-high heat. Add the pork, cilantro, cumin, onion and broth. If necessary, add water so that the meat is covered. Bring to a boil, reduce heat to low and simmer for about 3-4 hours or until the meat is very soft and pulls apart easily. Remove the meat and place it in a roasting pan, discarding the onion and broth, break apart the meat in smaller chunks. Bake for about 20 minutes at 450 degrees F, until the meat is brown and crispy.

Heat the tortillas and enjoy, you can serve it with your favorite chili sauce, chopped onions and cilantro.

Tips:

A pressure cooker really helps here. If you like making dishes like this one often you should consider the pressure cooker. It will cut cooking time to a half hour.

Heating tortillas on a microwave: To heat tortillas you can wrap them in a kitchen towel and put them inside a container. Microwave 15 seconds per tortilla.

Meatballs in “Burnt” Chipotle Sauce

Posted by Annette at recipegoldmine.com 9/21/2001 5:17 pm

Source: Adapted from The Essential Cuisines of Mexico (2000, Clarkson Potter) by Diana Kennedy. Kennedy, an expert on Mexican cuisine, says that every region of the country has a meatball recipe. This one comes from Mexico City.

Meatballs
6 sprigs fresh thyme, or 1/4 teaspoon dried
6 sprigs fresh marjoram, or 1/4 teaspoon dried
1 bay leaf, preferably Mexican
1/2 teaspoon cumin seeds, crushed
8 peppercorns, crushed
2 teaspoons salt
1/3 cup whole milk
1 large egg
2 garlic cloves
1 slice stale bread
12 ounces ground beef
12 ounces ground pork, with some fat
1/3 cup long grain rice, partially cooked (See Note)
1 large egg, hard-cooked and finely chopped

Sauce
1 1/2 pounds ripe tomatoes
6 chipotle chiles, dried (not canned)
2 tablespoons pork lard or vegetable oil
1/2 cup thinly sliced white onion
2 garlic cloves
1/4 teaspoon cumin seeds
1 teaspoon salt, or to taste
About 2 1/2 cups beef broth or water

Preheat the broiler. Meanwhile, make the Meatballs: put thyme, marjoram, bay leaf, cumin, peppercorns, salt, milk , raw egg and garlic in a blender and blend until smooth. Pour mixture in a bowl and soak the bread in it until mushy, then add the ground meats, rice and hard-cooked egg, work well with your hands. Form into 24 meatballs, each about 11/4 inches in diameter; set aside.

To make the Sauce, first place tomatoes on a rimmed baking sheet and broil about 3 inches from the heat, turning once, until charred and slightly mushy.

Heat a griddle or comal (a Mexican griddle), or a nonstick skillet and add the chiles. Cook, turning occasionally, until they become soft and flexible. Slit chiles open.

Heat lard or oil in a heavy pan, and fry the chiles, flattening them with a spatula, until very dark brown, almost black. Remove from the pan, leaving the fat. Place chiles and broiled tomatoes (skin on) in a blender and blend until smooth.

In same skillet, fry the onion gently, without browning, until soft. Crush the garlic, cumin and salt together in a mortar (or spice grinder). Add two tablespoons water - to clean the mixture out - and pour the mixture into the pan with the onion. Fry, stirring and scraping, over high heat until almost dry, then add the blended tomato mixture and dry over medium-high to high heat, stirring and scraping the bottom constantly, until the sauce has reduced and thickened.

Add the broth and meatballs - the sauce should just cover them - cover the pan, reduce heat to low, and cook gently, turning meatballs occasionally, until they are cooked through and spongy, 30 to 45 minutes.

Makes 6 servings.

NOTE: To partially cook rice, follow package directions, but cut the cooking time in half, turning off the heat after about 10 minutes instead of 20.

Mexican Pot Roast Filling

Posted by kdipaolo at recipegoldmine.com May 28, 2001

1 tablespoon vegetable oil
1 clove garlic minced
1/2 teaspoon ground cumin
1/2 cup onion chopped
2 1/2 pounds boneless chuck roast, cut into 8 pieces
1 dash cayenne pepper
1/2 cup beef broth
1 (4 ounce) can green chiles
2 jalapeño peppers, seeded and chopped
1 dash salt

Heat oil in Dutch oven over medium heat. Sauté onions, green chiles, jalapeños and garlic about 2 minutes, stirring frequently.

Add beef broth and meat. Sprinkle with chili powder, cumin, cayenne and salt. Reduce heat to low; cover and simmer 2 to 2 1/2 hours until meat is tender.

Shred beef with fork and mix well with pan juices. Use as filling for tacos, enchiladas, chimichangas, burritos and tamales.

Chipotle and Green Chile with Pork

Posted by Tiffany at recipegoldmine.com 1/15/2002 4:06 pm

4 tablespoons butter
2 pounds pork tenderloin, cut into 1/2-inch pieces
1/4 teaspoon salt
1/2 teaspoon cracked black pepper
2 cups yellow onions, diced
1/4 cup jalapeno chile, minced
1 cup dried New Mexico green chiles, seeded,
    remove stem, and minced
1/4 cup minced garlic
1/4 cup roasted Chipotle chiles, peeled and minced
1 cup grated Pepper jack cheese
8 flour tortillas (6-inch)

In a stockpot, melt two tablespoons butter and heat. When the butter is hot, add pork, onions, jalapeno, New Mexico dried chiles, garlic, salt, and pepper. Cover and cook 1 1/2 hours or until pork is tender.

Add the Chipotle chiles and simmer for 45 minutes to 1 hour. Grill the tortillas and brush with butter.

Serve with grated Pepper jack cheese on top. You want to spoon the chili onto your tortilla and roll up and eat.

Makes 4-6 servings

Ground Beef Chimichangas

1 pound ground beef
1 onion, chopped
1 (10 ounce) can Ro-Tel tomatoes
1 (1 1/4 ounce) envelope taco seasoning
1 garlic clove, chopped
Hot oil or shortening
12 burrito-size flour tortillas
Wooden picks to fasten

Brown ground beef and drain well. Stir in onion and sauté. Stir in tomatoes, seasoning and garlic and simmer over low heat for 15 minutes.

Spoon 1/4 cup meat mixture along one edge of tortilla. Fold nearest edge of tortilla to cover the meat. Fold in both sides and roll and secure with wooden picks. Fry in hot oil or shortening until golden.

Serve topped with shredded cheese, chili, sour cream, shredded lettuce, diced tomatoes, green onions or whatever you desire.

Carne Adovada

Use this for a burrito filling, for stuffing sopaipillas, an enchilada filling, or spread it on Indian Fry Bread.

7 to 8 whole dried chile pods,
    seeded and de-veined
2 cloves garlic
1 teaspoon dried Mexican oregano
1 teaspoon salt
2 pounds boneless pork butt or
    shoulder, sliced thin or cubed

Place the chile skins in a bowl and add enough hot tap water to cover. Allow them to sit for 1 hour, then drain, reserving the liquid. Place the pepper skins in a blender and add enough of the water to bring the total amount in your machine to 1 pint. Add the garlic, oregano and salt. Blend until thick and smooth. Place the sliced pork in a non-reactive bowl and pour in the chile sauce. Mix the meat and marinade and cover. Refrigerate overnight.

When ready to bake, heat oven to 350 degrees F.

Place meat and marinade in a covered casserole and bake for a couple hours or until the pork is very tender and starts to fall apart.

New Mexican Red Pepper Paste

This paste is ideal for beef brisket, chicken breasts and spare ribs. You can also add a couple of tablespoons of the paste to any of the basic marinades or to your favorite barbecue sauce to liven up the flavor.

4 dried ancho chile peppers, stems, veins
    and seeds removed
2 dried New Mexican chile peppers (guajillo),
    stems, veins and seeds removed
2 canned chipotle chile peppers (or reconstituted
    dried chipotles)
1/2 cup chopped onion
4 garlic cloves
2 teaspoons ground cumin
2 tablespoons dried oregano (preferably Mexican)
1 teaspoon kosher salt

Soak the ancho and New Mexican chile in hot water to cover for about 1 hour. Remove the chilies from the water and reserve 2 cups of soaking water.

Combine the chiles. reserved soaking water (as needed), chipotle, onion, garlic, cumin, oregano and salt in a food processor and puree until all the ingredients are blended into a smooth thick paste. Use the soaking liquid as needed to moisten the mixture in a paste form. Store in an airtight jar in the refrigerator for 3 to 4 weeks.

Yield: 2 to 3 cups

Recommendations: Marinate chicken breasts (4 to 6 hours); wings (6 to 8 hours); beef brisket (8 hours to overnight); spare ribs (8 hours to overnight).

Tostada Waffles

Blender Cornmeal Waffles
1 egg
3/4 cup milk
1/4 cup vegetable oil
1 cup all-purpose flour
2 tablespoons cornmeal
2 teaspoons baking powder
2 teaspoons granulated sugar
1/4 teaspoon salt

Taco Meat Sauce
1 pound lean ground beef
1 package dry taco seasoning mix

Toppings
1 cup shredded Cheddar cheese
2 cups shredded lettuce
1 medium tomato, chopped
1/2 cup sour cream
Sliced ripe olives

Blender Cornmeal Waffles: Preheat waffle maker. Place all ingredients into blender container. Cover; process at a medium speed until dry ingredients are moistened. Do not over-blend. Pour 1/2 cup batter over center of grids. Close waffle maker. Bake until golden, about 2 minutes.

Yield: 4 waffles

Taco Meat Sauce: Prepare mix according to package directions. Place 1/4 cup sauce on each waffle. Add toppings.

Toppings: Top each waffle with Taco Meat Sauce, then with cheese, lettuce and tomato. Garnish with sour cream and olives. Serve immediately.