SPICY FOOD, MEXICAN

My knowledge about  Mexican food was limited. 
The amazing thing is, an African co-worker
turned me on to quesadillas.  Her family
lived in California before coming to North
Carolina.  She used to make them for her
brothers after school snack. I also tried 
recipes from Simply Delicioso  and
Mexican Made Easy TV shows.

HOT & SPICY CHILI

2 lbs ground beef, 80/20
2(16 oz) cans kidney beans
1 (14 ounce) can crushed tomatoes
6 ounces tomato paste
1 onions, finely chopped
1 ounce chili powder
1 tsp ounce cayenne pepper
2 (16 oz ) cans beef broth
1 jalapeno pepper, seeded and chopped
1 minced  garlic clove
1/2 tablespoon ground cumin
1/2 tsp. cinnamon

Brown ground beef in a skillet and drain excess
fat.  Remove from heat.  In large soup pot, add remainder of ingredients. Sir until well blended
then add drained ground beef. Bring chili to a
boil then simmer over low heat for 15 minutes. 
Option: Garnish with cheddar cheese, chopped
green onion, and sour cream.

 

THREE MEAT SPICY CHILI

1 lb hamburger
3 large jalapenos, seeded and chopped
1 lb roll hot breakfast sausage
1 lb beef stew
1 cup chopped onion
3/4 cup chopped bell pepper
1 (15 ounce) can kidney beans (optional)
3 tablespoons chili powder
1 tsp salt
3 garlic cloves, minced
1 (6 oz) can chopped green chilies
1 (15 oz) can chopped tomatoes
2 (15 oz) cans tomato sauce
1/2 tsp sugar
1 T cayenne
1 tsp oregano
2 T jalapeno juice**
1/4 tsp garlic powder
3/4 tsp hot sauce
3 1/2 T cumin
1/2 tsp onion powder

**Use juice from jar of sliced pickled jalapenos

Marinate beef stew with jalapeno juice, onion
powder, and garlic powder 24 hours in frig. 
Brown hamburger with onion, garlic, bell 
pepper and 1/2 tablespoon cumin. Brown
sausage. Remove stew meat from marinade
 and brown. Mix all the meats together. Add
tomato sauce, tomatoes, drained beans,
jalapenos, chili powder, 3 T cumin, cayenne, 
oregano, green chilies, salt, sugar, and hot 

sauce. Cook on medium heat 2 hours.
 

 SPICY BEEF TAQUITOS

1 T oil,plus more for
brushing on the taquitos
1 medium onion, finely chopped
1 clove garlic, minced
3/4 lb lean ground beef
1 cup salsa, plus more for dipping
2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
10 (6-inch) flour tortillas
1/2 cup shredded Cheddar or Monterey Jack

Heat the oven to 400º. Heat the oil in a large
skillet over medium heat. Add the onion and
garlic and cook them for 3 minutes, stirring
often. Add the beef and use a wooden spoon 
or a spatula to break it up while it cooks, until
it is no longer red, about 3 minutes. Stir in 1/2
cup of the salsa, the chili powder, and the salt
and pepper. Cook the mixture over low heat,
stirring occasionally, for 10 minutes.

Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm
and pliable, about 45 seconds. Top each tortilla
with 1/4 cup of the beef mixture, spreading it to
an inch from the edges. Sprinkle cheese evenly
over the beef.

Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush
the taquitos lightly with oil, then bake them until 
the filling is heated through and the tortillas are
lightly browned, about 8 to 12 minutes. Serve
them hot with sour cream and salsa.

    GREEN CHILE PORK STEW

    3 T olive oil
    3 lb boneless pork shoulder butt,
    cut into 1 1/2-inch pieces
    1 large white onion, diced
    6 large garlic cloves, chopped
    1 can(s) chicken broth
    3 corn tortillas, minced
    1 T ground cumin
    1 T dried Mexican oregano
    1 cinnamon stick
    6 fresh poblano chiles, seeded and cut
    crosswise into 1/2-inch strips
    2 orange bell pepper,diced
    1 bag (16 ounce) frozen corn kernels
    1/2 cup chopped cilantro
    2 tsp salt
    2 tsp grated orange zest 

    

• Heat oil in a large pot over medium-
• high heat; brown pork on all sides in
• three batches.
• Remove to a bowl.
• Add onion and garlic to pot; reduce 
• heat to medium. Cook, stirring, 6 
• minutes.
• Add broth, scraping browned bits, 2 
• minutes. Add pork, tortillas, cumin, 
• oregano, and cinnamon stick to pot. 
• Bring to a boil, reduce heat to low,
• cover, and simmer 1 hour, stirring 
• several times.
• Add chiles, bell peppers, and corn.
• Simmer, covered, 15 minutes, until 
• pork is tender.
• Stir in cilantro, orange zest, and salt.
• Roll up the tortillas and place them on
• a foil-lined baking sheet with the seam
• sides down.
• Brush the taquitos lightly with oil, then
• bake them until the filling is heated
• through and the tortillas are lightly 
• browned, about 8 to 12 minutes.
• Serve with salsa.

 

 

• GRILLED STEAK TACOS
•     3 jalapeños
•     Extra-virgin olive oil
•     2 links of fresh chorizo
•     medium onion, cut thick slices
•     2 lb flank steak

• Heat a grill pan. Grill the jalapeños until 
• charred. Stem and seed the jalapeños;
• finely dice 2 of them.
• Thinly slice the remaining jalapeño and 
• reserve on a platter.
• Oil the chorizo and grill over moderate
• heat until cooked through. Remove the
• chorizo casing and crumble the meat 
• into a bowl.  Grill the sliced onion until
• charred; transfer both to the platter
  Oil the steak; season with salt and 
• pepper.
• Grill over moderately high heat, turning 
• once, 8 minutes for medium-rare. Transfer 
• to a board and let rest for 5 minutes. Thinly
• slice the steak and serve with warm flour 
• tortillas and your  favorite cheese and salsa.