CHILE COLORADO

Jessica S.

9 dried new Mexico chiles washed, seeded, and stem removed
3 cups water
5 lb beef chuck roast- fat trimmed off
1/2 cup flour
1 TBS salt
1 TBS black pepper
3 TS olive oil
1 large onion chopped
2 cups beef stock or water

Place chiles in the 3 cups of water in med. pot and bring to boil. Remove form heat and steep for 30 minutes to soften. Strain- reserving liquid. Place chiles and a little liquid in blender and puree (add water as needed a little at a time). Strain and set aside.

Cut roast into 1 inch chuncks. In med. bowl combine flour, salt and pepper. Dredge beef in flour mix. Heat olive oil in large pot over med. heat. Saute onion for 5 minutes. Add beef a few pieces at time being careful not to overcrowd. Remove cooked meat and set aside while cooking remainder of meat. Cook until evenly browned. Return meat to pot. Stir in chile mixture. Add enough beef stock to just cover beef. Bring to boil over med heat. Reduce heat and simmer 3 hours until meat is tender. Add more beef stock if needed during cooking. Serve with chopped onion, green onion, cheese and sour cream.

Serves 12

Habanero Chile-Hot, Hot, Hot Salsa

This recipe is from my Aunt Francis, she is a true Mexican. This recipe will certainly cure what ails you! And it's delicious too ;)

1 lb. habanero chiles-remove top stem
3 cloves of garlic
Cilantro- about 1/4 of standard bunch or more if you like(remove stems)
Salt to taste

IMPORTANT: open windows and ventilate kitchen when boiling chilies. Don't touch eyes or face with your hands if you have touched the chile. Wash hands well.

Place chiles in a pan, cover with water and boil until chiles and skin are soft. Maybe 1 hr on medium heat. When chiles are done allow to cool.

Place chiles, garlic and cilantro in blender and run until just about liquified. Add water from chiles to help blend. Place in glass jar and refrigerate.

Use on anything you want to spice up. Eggs, enchiladas, chile verde etc.

If the chile is too hot add diced tomatoes to blender to help cut down and reduce the heat.

Chile lasts longer without the tomato.

Good luck.

Matt’s Chili Verde

Matt S. (Submitted by his wife Summer S.)
8 Servings

3 Pounds boneless pork loin or chicken thighs, medium dice
1/3 Cup corn oil
3 Tablespoons flour
3 Cups hot chicken stock
4 Large cloves garlic, peeled
2-5 Jalapeno chilies (deseeded, deribbed)
1 ½ - 2 Pounds Anaheim and/or Poblano chilies, roasted, peeled, seeded (canned work well too)
1 onion (rough chop)
1 Tablespoon ground cumin
1 Tablespoon chili powder
1 Teaspoon oregano
1 Teaspoon salt
1 Teaspoon pepper
Chopped fresh cilantro, diced onion and diced tomato for garnish (cheese & sour cream*)

Season and then brown chicken cubes in 2 tablespoons of oil in a large skillet over medium-high heat. Depending on skillet size, this may require two or three batches.

Remove cubes with slotted spoon to a bowl large enough to accommodate all of the chicken cubes. Deglaze the pan with ¼ cup water, scraping up browned bits, and then pour the liquid over the reserved chicken cubes. Set chicken aside.

Heat the balance of the oil in same skillet set over medium-low heat and slowly whisk in the flour to make a roux. Simmer four minutes then begin whisking in the hot stock in 3 parts, whisking the sauce smooth each time, until all of the stock has been incorporated.

Meanwhile, in a food processor fitted with the steel blade, drop the garlic then the jalapenos and onion down the feed tube until finely minced. Then add the Anaheim chilies and puree. Add the chili puree mixture to the flour gravy and whisk together. Add the cumin, chili powder, oregano, salt and pepper.

Adjust all seasonings to taste. Add the meat to the mixture along with the deglazing liquid and simmer slowly for 30 minutes, stirring occasionally to see nothing sticks or burns on the bottom.

Serve with hot, fresh flour tortillas and garnish with cilantro, onion and chopped tomatoes (*and I’m a gringo so I like sour cream and cheese with mine).

Queso Blanco Mexican White Cheese Dip

Jennifer S.

1 cup Monterrey jack cheese or 1 cup asadero cheese or 1 cup chihuahua cheese, shredded fine. The asadero and chihuahua cheese is also known as Oaxaca cheese
4 ounces green chilies
1/4 cup half-and-half
2 tablespoons onions, chopped fine
2 teaspoons ground cumin
1/2 teaspoon salt
1 Serrano pepper, chopped fine (optional)
1 tablespoon fresh cilantro, chopped fine (optional)

1 Put all ingredients in a crock pot heat on medium/low.
2 Heat until melted and well blended, stirring occasionally.
3 Serve with warmed tortillas or tortilla chips.

Pollo Relleno

Jennifer S.

First time I made this recipe I KNEW it was a keeper!!

6 skinless, boneless chicken breast halves (about 1-1/2 pounds total)
1/3 cup cornmeal
1/2 of a 1-1/4-ounce package(2 tablespoons)taco seasoning mix
1 egg
1 4-ounce can whole green chili peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total)
2 ounces Monterey Jack cheese, cut into six 2x1/2-inch sticks.
2 tablespoons snipped fresh cilantro or fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 8-ounce jar taco sauce or salsa
1/2 cup shredded Monterey Jack or cheddar cheese (optional)
Fresh cilantro sprigs (optional)

1. Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. HINT:sprinkle chicken with a little bit of water before pounding to keep from tearing.
2. In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.
3. For each roll, place a chili pepper half on a chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro or parsley, black pepper, and red pepper. Fold in sides; roll up jelly-roll style, starting from edge with cheese .
4. Dip rolls into egg and coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes.
5. Heat taco sauce. If desired, sprinkle chicken with shredded cheese. Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs.

El Dorito Casserole

Sara P.

1 and 1/2 lbs of hamburger
1 can chopped olives OPTIONAL
1 can diced chilies
1 large cottage cheese
1 large sour cream
1 can tomato soup
1 packages of taco seasoning
2 bags of Doritos (your favorite flavor)Large Grab Bag size or one regular bag

Combine cooked hamburger, tomato soup,olives,and taco seasoning in pan.
Combine sour cream,cottage cheese,green chilies,dash of garlic salt in a bowl.
Crush bag(s) of Doritos
In casserole dish layer doritos on bottom,then a layer of hamburger mix,then layer of cottage cheese mix,repeat.
Top with dorito chips and cheese.
Cover with foil.
Bake 375 for 25 to 30 min. Remove foil and bake an additional 5 min to make top crisp.
Enjoy!!