Posts Tagged ‘tortillas

17
Nov
08

Dad’s Quick Chile con Carne with Homemade Fries and Flour Tortillas

chileconcarne

My dad sent me this great recipe today and I had to give it a try.  It’s getting cold here in Minnesota, so some hot New-Mexico-style cooking was just what we needed.  This is a quick and easy recipe that you can throw together without a lot of cooking time.  Thanks, Dad!

In New Mexico, what we call “chile con carne” (chile with meat) is basically the same as what a lot of people just call “chili.”  Just trying to clarify, not trying to start a “chili war.”

Dad’s Quick Chile con Carne

¾-1 pound 90% lean ground beef (Certified Hereford Beef recommended)
2 cans plain, unseasoned pinto beans (or make your own, but that defeats the quickness of this recipe)
1 small can diced tomatoes
10-12 roasted green chilies, peeled, cleaned and chopped (medium-hot recommended such as Joe Parker or Big Jim)
2 garlic cloves, finely minced
1 can beef broth (or substitute the juice from a good pot roast or prime rib roast)
2 cups of your favorite salsa (El Pinto or Sadie’s, both from New Mexico, are great for this)
Suggested seasonings:  Garlic salt such as California blend, Lawry’s seasoned salt or Great American Land & Cattle Steak & Meat Seasoning, Hot Shot Red and Black Pepper Blend, Bueno Chile Shakers New Mexico Seasoning, freshly ground black pepper.

In a medium skillet (cast iron is good for this), coat with olive oil, shake in a good amount of garlic salt, and lightly brown the ground beef.  Season the meat with more garlic salt, seasoning salt such as Lawry’s, and a generous amount of Hot Shot Red & Black Pepper Blend.

In a large pot, combine pinto beans, diced tomatoes, green chilies, garlic, beef broth and salsa. Pour in the browned ground beef and put the pot on medium heat and allow to boil slowly for about 10 minutes, stirring frequently. Seasoned to taste with more garlic salt, Hot Shot, Bueno Chile Shakers New Mexico Seasoning & Rub, and freshly-ground black pepper.

chileconcarnecooking

Serve with hot buttered flour tortillas or quesadillas, or with good hot whole wheat rolls.  It’s pretty hard to beat on a cold, windy day, or watching football.

I served this with another favorite from home – homemade fries. I just let the chile con carne simmer along the whole time I was making the fries – probably 20-30 minutes or so.  The chile con carne has enough liquid, so it would take a long time to overcook it, and you can reduce it down to the consistency you want.

I heated the oven to 350 and threw some flour tortillas in a piece of foil and warmed them while everything else was cooking.  I was impressed with the flour tortillas I found at Cub here in Minneapolis.  This was the first time I’d tried Ibarra’s — they were nice and soft and pliable.  If you are ambitious enough to make your own, a fellow New Mexican’s blog called The Joe Review has a recipe for Grandma’s Homemade Flour Tortillas.  I haven’t tried it yet, but it looks pretty good.

tortillas

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15
Oct
08

Chicken Mesilla

This is a ridiculously easy meal that makes great leftovers, too.  This dish is named after my home town in New Mexico – Chicken Mesilla is what my family has always called this.

1 14 oz package skinless boneless chicken tenders
¼ large onion, sliced into thin rings
1 clove of garlic, minced
1 14 oz. can whole tomatoes, roughly chopped (save juice)
8 roasted, cleaned and peeled green chiles
2 tablespoons olive oil
Shredded Mexican cheese
Flour tortillas for serving

Preheat oven to 350.  Wrap stack of flour tortillas in foil and put them in the oven to warm.  Season chicken tenders with salt and pepper or seasoning of choice (I like Lawry’s season salt and a little pepper).  Heat oil on medium heat and add onions and garlic, sautéing until onions are tender.  Remove onions and garlic from pan and reserve.  Add chicken tenders to pan and brown thoroughly, about 2-3 minutes on each side.  Add tomatoes and juice, green chile and onions and garlic to pan.  Cover and reduce heat to simmer for another 7-10 minutes, or until chicken is cooked completely.  Use a slotted spoon to plate chicken tenders with the tomato, onion and chile mixture.  Sprinkle with cheese and place under the broiler to melt.  Serve with warm flour tortillas.  This is also great served over white rice.  This makes two large servings with a little bit left over.  Leftovers are great wrapped in a flour tortilla and cheese and heated through.

17
Sep
08

Huevos Rancheros with Hash Browns

Huevos Rancheros (Country-Style Eggs) are a New Mexico favorite and are rumored to have great hangover-curing powers.   The sauce can be made ahead and stored – just add a little bit of water when you reheat it.  I could see using this sauce on top of grilled chicken or steak with some cheese, or in a hot flour tortilla with cheese.  This recipe makes four servings.

Sauce

1 cup chopped onion
2 large garlic cloves, minced
2 cups canned crushed tomatoes
1 cup chopped roasted green chile
1 teaspoon cumin
1 teaspoon vinegar
salt and pepper
fresh lime juice and wedges and cilantro (optional)

Cook onions and garlic in a large skillet until soft.  Add other ingredients. Bring to a boil, then reduce heat and simmer approximately 15 minutes.  Just before serving, a squeeze of fresh lime juice and chopped cilantro can be added.

Eggs and Tortillas

8 corn tortillas
8 eggs
¼ cup cooking oil
1 tablespoon butter
3/4 cup shredded Colby Jack cheese

Preheat oven to 350 degrees. Set aside an oven-safe dish for tortillas and put paper towels in the bottom for draining. Cover the bottom of a sauce pan with cooking oil and heat on medium-high until bubbly.  Dip tortillas one-by-one into the hot oil, just for a few seconds, until softened.  Put the tortillas into the dish, layering with additional paper towels as needed and then put the dish in the oven to stay warm.

Pour out excess oil in the pan so that just a couple tablespoons remain. Reduce heat to medium.  Add a teaspoon or two of butter and let it melt in the pan.  Fry eggs two at a time (or however many will fit in your pan).  Spoon some of the oil/butter mixture over the eggs whites to help them cook evenly. Add more butter to the pan as needed. The frying usually takes around two minutes.  I like to leave the yolks soft.

Assemble plates by putting two slightly overlapping corn tortillas on each plate.  Put two fried eggs on each plate on top of the tortillas.  Sprinkle shredded cheese on top of the eggs.  Spoon sauce over the whole thing.  Garnish with a lime wedge and cilantro spring.  I also like serving this with a plate of warm flour tortillas – they’re great for soaking up extra sauce and the liquid of the eggs.  You can wrap some in foil and put them in the oven while the corn tortillas are warming.

Hash Browns

12-15 small red-or-white skinned potatoes, cooked, with skin on
¼ cup chopped onions
2 tablespoons butter
Salt and pepper

I used the leftover potatoes from last night’s Grilled Potato and Shallot Packages.  Left over baked or boiled potatoes work well, too.

Chop up cooked potatoes and mix with onions.  Melt one tablespoon of butter in a pan on medium-high heat.  Add potato and onion mixture.  Allow potatoes to brown on one side before turning (usually about 10 minutes).  Turn potatoes and add more butter.  Season with salt and freshly-ground pepper.  Cook until potatoes are evenly golden brown on the outside and onions are soft.




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