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Showing posts with label Main Dishes. Show all posts
Showing posts with label Main Dishes. Show all posts

March 11, 2019

Steak Picado, a mildly spicy beef stir fry that brings together onions, bell peppers, garlic, and seasonings and transforms these ingredients into a mouthwatering, delicious meal. 
    
Steak Picado

March 8, 2019


Hearty Meatballs made from ground lean beef and rice; thick slices of selected fresh vegetables such as potatoes, carrots, onions, and an aromatic seasoned broth.

Albóndigas are thought to have originated as a Berber or Arab dish imported to Spain during the period of Muslim rule. Albóndigas, widely eaten in Spain, Mexico, and other Latin American countries, are usually made from ground beef, but they may also be made from veal, pork, poultry.

March 3, 2019

Pozole, translated as "hominy", is a traditional stew from Mexico. It has a long, ritual history amongst the Aztecs. Pork can be replaced with shredded chicken, beef or cooked pinto beans to make it vegetarian 

Red Posole( Red Hominy Soup) at The Busy Abuelita

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Ingredients:

1 tablespoon vegetable oil
2 lbs. boneless pork butt roast, cut into 1-inch cubes
2 cans (14.5) Red enchilada sauce
1 onion, diced chunky
2 cans (4 oz.) diced green chiles
4 tsp. minced garlic

2 tsp dried Mexican oregano
1/4 cup cilantro, chopped

1/2 tsp. ground cumin
1 tsp. salt
2 cans (15.5 oz) Mexican White Hominy, drained


Directions:
Heat the oil in a skillet over high heat. Add meat, 
brown meat on all sides around 5-7 minutes.
In 5 quart slow cooker, add all ingredients except
cilantro and salt. Cook on High for 4 - 6 hours.

Add salt, cook for the last 30 minutes. 
Garnish with (optional)
Chopped Cilantro
Sliced radishes
Sliced Avocados
Diced green onions

February 28, 2019




Tamales are the perfect holiday treat, warm and spicy, a steamed bundle of masa, and a tasty filling, all wrapped in a corn husk. Tamales are a memorable part of the holiday feast, and the making of them a celebrated tradition in the Hispanic home. 

While it's common to make tamales all year round, these delicious steamed corn husk-wrapped bundles are traditionally made and shared around the holidays. Everyone has their favorite filling--chicken, beef, and pork are all popular.


Why do they Make Tamales around Christmas?

Tamales have become a part of the traditional Mexican celebration of las posadas, the annual commemoration of Mary and Joseph's search for shelter before Jesus' birth.



Tamales have been eaten in the Americas for a long, long time. ... Tamales, because they were wrapped in corn husks, became part of ritual offerings. As a nod to those times, people prepare tamales for special occasions including baptisms, weddings, Dia Del Los Muertos, and, of course, Christmas.

How to make Red Chile Tamale Meat 

Start with the meat: Pork and Beef is the most commonly used meats used for tamales. 
  •  Place all ingredients in a slow cooker on low (6-8 hrs). I usually cook meat the day before making tamales, especially if you are making dozens of tamales.  Shred meat with 2 forks, and place in a bowl and cover. Refrigerate until ready to use.





How to make Red Chile Sauce for Tamale Meat

Hatch Red Chile Pods -Dried Guajillo-Dried Ancho Chile can be used for Red Chile tamale sauce.
  • Rinse and remove the stems and seeds of chile pods. Place chile pods in a large pot, add enough water to fully cover the pods. Bring to a boil, then lower to simmer for 30 minutes. When pods have softened, remove chiles from the pot. Let cool slightly. Reserve water in the pot.
  • In the pot add bouillon cube in chile pod water on medium heat until dissolved. Let Cool.


When cool, add small amounts of pods, flour, and 1 cup water to a blender or food processor, and blend until liquid paste mixture( make sure to stop and stir chile pods in the blender)

  • Keep doing this until all pods are done. (Save any liquid in chile pod water for chile gravy) With a mesh strainer, pour liquid chile mixture thru it, into a large bowl. 
  • Remove any seeds, chile skins when straining the mixture. In a skillet on medium heat, add chile mixture and whisk gently. Stir and check for consistency, chile sauce should be smooth on the back of a spoon. 
  • If too thick add a little chile pod water to get the right consistency. Add salt and cumin.


Combine red chile sauce with meat in the slow cooker, add just enough red chile sauce to the meat without making it soupy. Cook for 2 hours on the low setting. Before using meat, to make tamales, let it cool for 30 minutes.


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Making Red Chile Tamales

Putting it all together and what you'll need:


Red Chile Meat:  This recipe makes enough red chile meat for 3 dozen tamales. 

Red Chile Sauce: Dried red chile pods can come in mild, medium, or hot flavors. 

Tamale dough:  Make dough day of tamale making...here is the recipe 

Tamale Pot:  A Tamale pot is perfect for steaming tamales.  Place tamales on top of the steamable insert, place 1 inch of water on the bottom. Tamales take about 2 hours to cook.  Always keep at least 1 inch of water on the bottom for steaming.

Tamale Leaves:  Dried Corn Husks.  Soak at least 3 dozen tamale corn husk in very warm water for 1 hour. Rinse corn silk off leaves.





Red Chile Tamales

Tamales are a perfect holiday treat, warm and spicy, a steamed bundle of masa and a tasty filling, all wrapped in a corn husk.

Ingredients:
    Tamale Meat Ingredients
  • 4 lbs boneless pork butt or boneless beef chuck roast
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1 tbsp ground cumin
  • 1 tsp onion powder
  • 2 cups of water
  • Red Chile Sauce Ingredients
  • 2 packages (8 oz) dried New Mexico Chile pods, stemmed and cleaned
  • 3 garlic cloves
  • 1/2 tsp ground cumin
  • 1/4 cup all-purpose flour
  • 1 beef bouillon cube
  • Salt to taste
Instructions:
    Meat Instructions
  1. Place all ingredients in a slow cooker on low for 6-8 hours (I usually cook meat the day before)
  2. Shred meat with 2 forks, and place in a bowl. Cover and refrigerate.
  3. Red Chile Sauce Instructions
  4. Rinse and remove the stems and seeds of chile pods. Place chile pods in a large pot, add enough water to fully cover the pods. Bring to a boil and let simmer for 30 minutes, when done remove pods from the pot. Let cool slightly. Reserve water in the pot.
  5. In the pot add bouillon cube in chile pod water on medium heat until dissolved. Let Cool.
  6. When slightly cool, add small amounts of pods, flour, and 1 cup water to a blender or food processor, and blend until liquid paste mixture( make sure to stop and stir pods in the blender).
  7. Keep doing this until all pods are done. (Save any liquid in chile pod water for chile sauce)
  8. With a mesh strainer, pour liquid chile mixture thru it, into a large bowl. Remove any seeds, chile skins when straining the mixture.
  9. In a large skillet on medium heat, add chile mixture and whisk gently. Stir and check for consistency, chile sauce should be smooth on the back of a spoon. If too thick add a little chile pod water to get the right consistency.
  10. Add salt and cumin.
  11. In a slow cooker on low heat 2 hours before making tamales, add meat and slowly add red chile sauce. Add enough chile sauce mixture to meat without making it soupy. Let cool for 30 minutes before making tamales.

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February 26, 2019


Pork Chile Verde is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. Pork Chile Verde paired up with rice and beans, and some warm flour tortillas are the perfect combination for a delicious dinner meal.


  

Ingredients:
  • 4 pounds boneless pork shoulder, trimmed of excess fat and cut into 1-2 inch cubes.
    • 2 medium yellow onion, diced
    • 6 cloves garlic, minced
    • 1 cups chicken stock
    • 1 tsp ground cumin
    • 1 tablespoon dried Mexican oregano
    • Kosher Salt
    • Freshly ground Black Pepper
    • Olive Oil


    Chile Verde Sauce
    Directions:
    Trim off any excess fat from the pork and cut into 
     2-inch squares.


    In a large (6 to 8 quart) stockpot, over high heat, sear 
    the pork in the olive oil until golden brown.

      Remove the pork from the pot and pour off any oil or 
      fat drippings, but leave 2 tablespoons of oil
        In the same pot, over medium heat, add the chopped 
        onion, garlic, salt, and pepper and saute until 
        transparent.
        Add the cumin, pork, and chicken stock, and 
        cook for 1/2 hour.
        Add Chile Verde sauce to cover pork in the pot completely, cook an additional 1/2 hour on low heat. 


         Serve with Rice and Beans (optional).

        February 25, 2019


        Sopa de Fideo also referred to as Sopita de Fideo, it has been suggested that the dish may have originated in Spain. Fideo con Carne y Papas simply means vermicelli noodles with meat and potatoes. 


        Picadillo is my go-to dish when I don't know what to make, it's easy to make, budget-friendly, delicious, and versatile. 
        The word picadillo comes from the Spanish picar, or “to mince,” and as such, picadillo is typically made with ground beef. Ingredients vary by region, but picadillo usually includes Roma tomatoes (or tomato sauce), raisins, onion, and chile peppers. Picadillo can be served as a main dish with white rice, black beans, and plantains, or as a filling for tacos, burritos, and empanadas. 





        How to Make Ground Beef Picadillo

        In a large skillet, add ground beef, cumin, garlic, salt, and pepper cook until beef is browned.

        Add potatoes, diced jalapeño, onions, tomatoes, peas, diced carrots, tomato sauce, and broth cook until potatoes are tender.

         

        How to Store Ground Beef Picadillo

        Picadillo should be kept in an airtight container in the refrigerator. When stored properly, it is good for up to five days.
        This recipe is great for Make-Ahead Meals. It will keep well in the freezer for 3 months in an airtight storage container.




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        Ground Beef Picadillo, Mexican-Style


        Picadillo is my go-to dish when I don't know what to make, it's easy to make, budget-friendly, delicious, and versatile.

        Ingredients:
        • 1 pound lean ground beef
        • 1/4 tsp ground cumin
        • 1/2 tsp each of Salt and Pepper
        • 1 tsp. minced garlic
        • 2 large potatoes, peeled and diced
        • 1/2 cup white onion, diced
        • 1 jalapeño or serrano, seeded and diced
        • 2 large tomatoes, diced
        • 1/2 cup peas, frozen
        • 1/2 cup carrots, frozen
        • 1/2 cup raisins(optional)
        • 1 - 8 oz. can tomato sauce
        • 8 oz beef broth
        • 1/4 cup cilantro for topping
        Instructions:
        1. In a large skillet, add ground beef, cumin, garlic, salt, and pepper cook until beef is browned.
        2. Add potatoes, diced jalapeño, onions, tomatoes, peas, diced carrots, tomato sauce, and broth cook until potatoes are tender.
        3. Optional: top with cilantro. Serve with beans and flour tortilla.
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        Red Chile Beef Enchiladas drenched in red sauce, fork-tender beef, and melted Mexican cheese blend, perfect for any meal of the day and guaranteed to set your taste buds on fire!

        Red Chile Beef Enchiladas

        Tender, slow-cooked shredded beef, and the Mexican cheese blend combination is the heart of this dish.
        Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times. 

        How to Make Red Chile Beef Enchiladas

        Start this recipe with slow-cooking a chuck roast, until succulently tender. Grab 2 forks, and shred meat.







        Dip corn tortilla into red chile sauce (recipe here) place meat and one teaspoon of onions down the center of the tortilla(or place onions on top instead of inside enchiladas). Roll corn tortilla and place each roll into a casserole dish. Traditionally, I use corn tortillas for enchiladas, but flour tortillas can be used for enchiladas.


          Cover enchiladas with sauce, top with cheese and onions. 
            Place casserole dish in the oven for 20-25 minutes at 350° F degrees.




            Top Enchiladas with your favorite topping...guacamole, lettuce, Cotija cheese, and tomatoes, or Mexican Crema. Enjoy!


            Red Chile Beef Enchiladas
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            January 1, 2019


            Traditional Salvadoran dish made of thick, handmade corn masa, filled with cheese, beans, or meat. It is typically accompanied by Curtido (a spicy cabbage slaw), and tomato salsa, and is traditionally eaten by hand, without the use of utensils. Once you taste this classic Salvadoran dish, you’ll definitely want to experiment with the fillings. 


            Pupusas with Chorizo & Potato filling on plate
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