Cowboy Chimichangas
1/2 pound chorizo
1 1/2 pounds ground venison, elk or antelope
1 package taco seasoning
1 (8 ounce) can tomato sauce
1 (8 ounce) can diced green chile, drained
1/2 cup taco sauce
6 (8 to 10-inch) flour tortillas
Vegetable oil or lard
1 1/2 cups Monterey jack cheese, grated
Jalapeno peppers, seeded and chopped (optional)
Crumble chorizo and ground game into heavy fry pan. Cook over medium heat until browned; drain. Stir in seasoning and tomato sauce, green chiles and taco sauce. Bring to a boil, then simmer, stirring until thickened. Add jalapeno peppers, if desired. Spoon mixture onto centers of flour tortillas. Fold in opposite sides and roll up, using wooden pick if necessary to keep filling inside.
Use deep fry pan and oil or lard to within an inch from the top. Oil is ready when bubbling. Very hot oil cooks chimis faster, yet prevents them from being saturated. Place chimis on their "seam" to seal. Turn and remove with tongs when both sides are browned. Drain on paper towel, then top with jalapenos and cheese.
Corn Chip Tamale Loaf
1 (16 ounce) can cream-style corn
4 ounces corn chips
2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon Mexican oregano
1 clove garlic, minced
1/2 pound ground chuck
2 tablespoons vegetable oil
1 tablespoon chili powder
1 1/4 cans canned tomatoes
2 eggs, beaten
24 ripe olives
Preheat oven to 350 degrees F. Combine corn, corn chips, salt, pepper and oregano. Saute garlic and meat in oil; add chili powder and tomatoes. Simmer for 5 minutes.
Combine with first mixture. Add eggs and olives. Bake in a greased loaf pan for 1 hour.
Makes 6 servings.
Coffee Roast Beef
This method of preparing a beef roast was often used by cowboys and ranch hands while out on the range.
1 (3 1/2 to 4 pound) boneless rump roast
2 tablespoons vegetable oil
1 yellow onion, cut into quarters
4 cloves garlic, cut in half
1 tablespoon tomato paste
2 cups medium strength black coffee
2 cups water
1 tablespoon butter
1/2 cup red wine
Preheat oven to 450 degrees F. Using a sharp knife, make very small cuts in the roast and insert the garlic halves. Heat the oil in a heavy roasting pan or Dutch oven (cast iron works best) and sear the roast on all sides. Add the onion quarters, tomato paste, coffee and water to the pan and bake for 30 minutes.
Reduce the heat to 375 degrees F and bake for 1 1/2 hours more or until the roast is done to taste. Remove the roast to a warm platter, let cool slightly and then slice. Stir the butter and wine into the pan juices and serve with the sliced roast.
Serves 8 to 10.
Chorizo-Beef Picadillo (Chorizo-Beef Filling)
Use as a filling for tacos and flour tortillas.
2 1/2 tablespoons olive oil
2/3 cup green chiles, minced
2/3 cup onions, minced
2/3 cup potatoes, minced
3 cloves garlic, minced
Heaping 1/4 teaspoon salt
Heaping 1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano
8 ounces chorizo
1 1/4 pounds very lean ground beef
Heat olive oil in a skillet over moderate heat and add green chiles, onions, potatoes and garlic. Saute the vegetables until they are well browned, adjusting the heat as necessary, about 8 to 10 minutes, stirring often. You may have to add a little more olive oil to keep the vegetables from sticking.
Add tomatoes and continue cooking for 3 minutes, stirring often. Add salt, cumin and oregano and cook for 1 minute. Add chorizo, breaking it up and stirring it into the vegetables. When the chorizo has browned and released most of its fat, add the ground beef, breaking it up and mixing it with the other ingredients. When the ground beef has browned, cover the skillet, turn the heat to very low, and simmer, stirring occasionally, for 10 minutes. Makes about 4 cups.
Chorizo
1 pound dry red chile peppers
6 pounds lean pork, ground fine
1 cup white or cider vinegar
6 cloves garlic
1 teaspoon ground cloves
1 teaspoon ground cumin
1 teaspoon Mexican oregano
1 teaspoon ground cinnamon
1 pinch sugar
Salt, to taste
Soak chile peppers and pork in vinegar overnight.
The next day, remove the chiles and grind them to a paste with all the seasonings. Drain the meat thoroughly and place in a bowl. With a wooden spoon, blend the chile paste with the pork until very well mixed. Use in bulk form or make into patties.
Chili Bread
This was a forerunner of the tamale.
1 cup flour
2 cups cornmeal
3/4 cup milk or water
1 teaspoon salt
1 teaspoon Mexican oregano
2 tablespoons chili powder
1/8 teaspoon garlic powder
8 pieces boiled beef, finger size
1 teaspoon shortening
8 clean corn husks
Mix all ingredients except meat and corn husks. Spread thick dough on corn husks. Add cooked meat. Wrap and steam for 30 minutes. It can also be baked at 400 degrees F for 20 minutes.
Chili Bowls
16 ounces frozen bread dough
2 tablespoons butter, melted
3 cups favorite chili
1/2 cup Cheddar cheese, grated
1/4 cup onions, chopped
Garlic powder and Parmesan cheese
Thaw the bread dough until it is pliable. Cut the dough crosswise into 4 pieces. With lightly floured hands, shape each dough piece into a ball. Place balls 3 inches apart on a lightly greased cookie sheet. Brush balls with melted butter. Let bowls rise in a warm place until tripled in size. Bake at 375 degrees F for 20 to 25 minutes until golden brown. Remove from cookie sheet immediately and allow to cool on rack.
To make chili bowls, slice off tops of loaves and hollow by pinching bread out with fingers. Brush cut side of tops with melted butter and sprinkle with garlic powder and Parmesan cheese. Toast bowls and tops by placing in the oven or under the broiler. Fill with hot chili and top with grated cheese and onions. Serves 4.
NOTE: for smaller bowls, cut dough into 6 pieces.
Chile Quiche
1 deep-dish pastry shell
2 avocados, mashed
1 clove garlic, minced
3 tablespoons fresh lemon juice
1 tomato, peeled, seeded and chopped
4 fresh green chiles, roasted and peeled,
or 1 (4 ounce) can mild green chiles
1/4 teaspoon hot pepper sauce
1/2 pound ground beef
1/4 cup onion, chopped
1 to 2 tablespoon taco seasoning mix or chili powder
3 eggs, slightly beaten
1 1/2 cups half-and-half
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups shredded Cheddar cheese
Preheat the oven to 400 degrees F. Without puncturing the crust, bake the shell for 10 minutes; then remove and cool. Reduce the temperature to 375 degrees F. If using a frozen pastry shell, you will need to reduce the half and half in the filling, as the prepared shells are smaller. Reduce the cooking time as well by 15 minutes.
In a small bowl, combine the avocados with garlic, lemon juice, tomato, half the chiles and pepper sauce. Refrigerate until ready to use.
In a medium-size skillet, saute the beef, onion, remaining chiles and seasoning for about 12 to 15 minutes or until the onion is soft and translucent. Drain and discard all excess fat.
In a small bowl, combine the eggs, half-and-half and seasonings. Place the grated cheese in the shell, topped by the drained beef and the egg mixture. Bake for 35 to 40 minutes at 375 degrees F or until set.