Steak San Marco
1 (2 pound) chuck steak, cut into serving pieces
1 teaspoon Mexican oregano
Pepper, to taste
2 tablespoons wine vinegar
1 envelope onion soup mix
1 (16 ounce) can peeled tomatoes
Garlic salt, to taste
2 tablespoons vegetable oil
Arrange meat in a large skillet, cover with onion soup mix and tomatoes. Sprinkle with oregano, garlic salt, pepper, oil and vinegar. Simmer covered for 1 to 2 hours or until meat is tender.
Serve with rice or mashed potatoes.
Makes 4 to 6 servings.
Stacked Enchiladas (Enchiladas Chatas)
Red chili sauce
1 pound ground beef
3/4 cup plus 1 tablespoon vegetable oil
1 cup finely chopped white onion
1 clove garlic, minced
1/2 teaspoon salt
12 (6-inch) corn tortillas
2 cups shredded mild Cheddar cheese
2/3 cup chopped, pitted ripe olives
1 1/2 cups shredded iceberg lettuce
Cook beef in 1 tablespoon oil in 10-inch skillet over medium-high heat, breaking up beef into small pieces, until no longer red, 6 to 8 minutes. Add onion; saute until onion is soft, about 4 minutes. Spoon off fat. Add garlic, salt and 1 cup red chili sauce to skillet; mix well. Heat over medium heat to boiling; reduce heat to low. Simmer, uncovered, stirring frequently, until mot of the liquid has evaporated and meat is moistly coated with sauce, about 5 minutes.
Heat remaining 3/4 cup oil in medium skillet over medium heat until hot. Fry tortillas, 1 at a time, just until limp and blistered, 5 to 10 seconds per side. Drain on paper toweling. Remove oil from skillet; wipe clean.
Heat remaining 1 1/2 cups chili sauce in medium skillet over medium heat until hot; remove from heat. Dip 1 tortilla into chili sauce to coat both sides; remove, draining off excess sauce. Place on broiler-proof individual serving plate. Spread tortilla with slightly rounded, 1/4 cup meat mixture; sprinkle with 2 tablespoons cheese and 1 tablespoon olives. Add second dipped tortilla and meat, cheese and olive layers; top with third dipped tortilla. Repeat procedure to assemble 3 more stacks. Pour any remaining chili sauce over stacks and sprinkle with remaining cheese, dividing evenly.
Place stacks under broiler so that tops are 4 inches below heat source. Broil until cheese is melted, about 3 minutes.
Sprinkle tops with remaining olives, dividing evenly. Garnish with lettuce.
Carne Asada (Broiled Meat)
2 pounds whole tenderloin, with all fat removed*
4 to 5 cloves garlic, peeled
1 teaspoon whole black peppercorns
1/2 teaspoon cumin
1/4 cup olive oil
2 tablespoons fresh lime juice
Salt, to taste
Slice tenderloin lengthwise, with the grain, into 1/8-inch thick slices. Place garlic, pepper, cumin, olive oil and lime juice in a molcajete and grind the mixture until the garlic is pureed and the spices are pulverized. Toss the oil mixture with the sliced meat and marinate in the refrigerator for at least 3 hours or overnight.
Broil the meat very close to a very hot fire to the desired degree of doneness. Add salt to taste and serve with refried beans and/or rice, rajas, guacamole, salsa and hot tortillas.
* Or use round steak pounded to about a 1/8-inch thickness. Cut the steak into four pieces.
Old West Meat Balls
1 1/2 pounds ground beef
3/4 cup quick-cooking oats
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/3 cup finely chopped onion
3/4 cup canned milk
3 tablespoons flour
1 1/2 teaspoons paprika
3/4 teaspoon salt
3 tablespoons hot shortening
1/3 cup bottled barbecue sauce
1 3/4 cups water
3 1/2 cups whole kernel corn
Mix together the ground beef, oats, salt, pepper and canned milk. With wet fingers, shape into 12 balls. Roll in a mixture of flour, paprika and salt. Brown on all sides in the shortening. Add onion, and cook slowly for 5 minutes.
Mix together barbecue sauce and water. Stir into skillet. Cover; simmer 45 minutes, turning meat balls occasionally.
Add the corn, and heat thoroughly. Serve hot.
Mexican Beef Enchiladas
Posted by Olga at recipegoldmine.com 5/3/02 7:21:55 pm
Meat Filling
1 pound ground chuck
1 clove garlic, finely chopped
2 teaspoons salt
1 tablespoon vinegar
1 tablespoon tequila, cognac or water
1 tablespoon chili powder
1 (1 pound) can kidney beans, undrained
Tomato Sauce
3 tablespoons salad oil
1 clove garlic, very finely chopped
1/4 cup chopped onion
2 tablespoons flour
2 (10 1/2 ounce) cans tomato puree
1 tablespoon vinegar
1 beef bouillon cube
1 cup water
2 tablespoons finely chopped canned green chiles
Dash ground cumin
1/2 teaspoon salt
Dash of pepper
Enchiladas
10 corn tortillas
1 cup grated sharp Cheddar cheese or 1 cup cubed
Monterey jack cheese
PREPARE MEAT FILLING: In medium skillet, over low heat, saute chuck with 1 clove garlic, 2 teaspoons salt, 1 tablespoon vinegar, the tequila and chili powder until chuck is browned. Stir in kidney beans.
MAKE TOMATO SAUCE: In hot oil in skillet, saute garlic and onion until golden. Remove from heat. Stir in flour until smooth; stir in tomato puree, vinegar and bouillon cube dissolved in boiling water.
Bring mixture to boiling point, stirring, over medium heat.
Add chiles, cumin, salt and pepper; simmer, uncovered and stirring occasionally, about 5 minutes.
TO ASSEMBLE ENCHILADAS: Preheat oven to 350 degrees F. Place about 1/3 cup filling in center of each tortilla; roll up. Arrange, seam side down, in a 13 x 9 x 1-inch baking dish. Pour tomato sauce over all; sprinkle with cheese. Bake 25 minutes.
Makes 10 small, 5 large servings.
NOTE: Meat filling and tomato sauce may be made ahead of time and refrigerated. Reheat slightly to serve.
Tucson Beef Enchiladas
Yield: 6 servings
1 pound ground beef, cooked and fat drained
1 onion, minced
2 (4 ounce) cans diced chile peppers
1 clove garlic, minced
4 cups tomato sauce
1/2 teaspoon salt
1 egg, beaten
1/2 pound Cheddar cheese, grated
12 corn tortillas, softened
Olive oil
Red sauce
2 teaspoons vegetable oil
Heat 1/2 inch of oil in skillet and fry tortillas about 15 seconds each side; remove and pat off excess oil.
In separate skillet heat 2 tablespoons oil and saute onion until tender. Add chile peppers, garlic, tomato sauce, salt and pepper. Add ground beef. Simmer uncovered 10 minutes.
Dip tortillas in egg, fill with sauce mixture, roll and place in shallow greased baking dish.
Pour red sauce over tortillas, top with grated cheese and bake uncovered at 350 degrees F for 15 minutes.
Arizona Enchiladas
3 cups beef prepared in the dried style of Carne Seca
1/2 medium onion, minced
8 thin 8- to 10-inch flour tortillas
3 cups Chile Colorado, warmed
3 ounces Monterey jack cheese, grated
3 ounces mild Cheddar cheese, grated
Preheat oven to 350 degrees F. Grease a baking dish.
In a bowl, combine the beef with the onion. With tongs, dip a tortilla in the chile sauce to lightly coat it. Lay the tortilla on a plate, sprinkle about 6 tablespoons of the beef mixture down the center of it, and roll it up snugly. Transfer the enchilada to the baking dish. Repeat with the remaining tortillas and filling. Top the enchiladas with the remaining chile sauce and sprinkle the cheese over the sauce. Bake for 20 to 25 minutes, until the enchiladas are heated through and the sauce and cheese are bubbly.
With a large spatula, serve 2 enchiladas per person.
Crawfish Enchiladas
Shared with recipegoldmine.com by Matthew Goff
1/2 cup (1 stick) butter
1 cup onions, chopped
1/2 cup bell pepper chopped
3 pounds crawfish tails
3 cans cream of shrimp soup
1 pint whipping cream
1/2 pound Monterey jack cheese
1/2 pound Colby cheese
1 tablespoon chili powder
1 tablespoon cumin
1 cup green onion tops, chopped
50 flour tortillas
1/2 pound Monterey jack, cheese, shredded
Preheat oven to 350 degrees F.
In butter, saute onions and bell pepper until clear. Add crawfish; simmer 5 minutes, Add soup; simmer. Add whipping cream cheese, chili powder and cumin. Simmer 10 minutes. Do not bring to boil.
Cool down. Fill each tortilla with mixture; roll. Place seam side down in pan. When finished spoon remaining sauce over top and spread grated cheese on top. Bake.
Serve with green salad.
Serves 25.