Taqueria Guacamole
2 ripe avocados
1 lemon, juiced
1 plum tomato, seeded and chopped
1 small white onion, finely chopped
1 medium fresh jalapeno, seeded and finely chopped
Coarse salt
Halve avocados lengthwise around pit. Remove pit with a large spoon, then scoop out flesh into a bowl. Squeeze the lemon juice into bowl. Add tomato, onion, and jalapeno. Mash guacamole with a fork to desired consistency. Season guacamole with salt, to taste.
Basic Tex-Mex Sauce
4 medium to large ancho chiles
2 tablespoons olive oil
6 ounces lean stew meat, cut into 1/4-inch pieces or smaller
5 cups water
1/2 onion, cut in half
2 teaspoons Mexican oregano
5 cloves garlic
1/4 cup ground cumin
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
3 tablespoons flour
1/2 cup tomato puree
Preparing the broth
Toast chiles in an oven preheated by 275 degrees F for 5 to 10 minutes; then stem, devein, and seed them. Heat a pot over medium-high heat and add the first 2 tablespoons of olive oil. Just before the oil begins to smoke add the meat. Cook the meat until it has just browned, stirring constantly.
Add water, onion and chiles. Cook sauce at a low simmer, covered, for 15 minutes; then remove the chiles, placing them in a blender. Cover the pot and continue simmering for 1 hour more.
When the meat has cooked, remove it and its broth to a bowl. There should be at least 3 cups of broth remaining. If there is more, pour some off; if there is less, add some water.
* You can eliminate this entire step by mixing 1 1/2 cups of Swanson beef broth mixed with 1 1/2 cups water.
Preparing the sauce
Add oregano, garlic and cumin to the blender with the chiles, or mash them in a molcajete or mortar and pestle. Next, add 1 cup of the broth to the blender and blend for 1 minute to fully incorporate the chiles. Add the remaining 2 cups broth and blend to mix. At this point, strain the sauce or not. Heat the pot you used over medium heat and add the remaining olive oil and butter. As soon as the butter is melted, add the flour and stir the roux until it just begins to brown and produce a nutty aroma. When the roux is done, remove the pot from the heat and add about 1/2 cup of the chile mixture, stirring well until it is incorporated with the roux. Replace the pot on the heat and continue adding the chile mixture in small quantities, stirring well after each addition. If you have made your own broth, you may add the reserved meat at this time if you desire. If you ground the cumin, garlic and oregano separately, add them to the sauce at this time. Add the tomato puree. Bring the mixture to a boil and simmer, uncovered, stirring frequently, until the sauce has thickened properly, about 20 minutes.
Yields about 2 cups.
El Paso Border Beans
3 cups cooked pinto beans
1 onion, minced
2 tablespoons lard or vegetable oil
5 slices bacon, minced
3/4 cup chorizo
1 pound tomatoes, peeled, seeded and chopped
6 serrano chiles, minced
1 teaspoon cumin
Saute the beans and onion in lard or oil for about 5 minutes, stirring constantly.
In another skillet, saute the bacon and chorizo. Drain.
Combine the beans and onion with the drained bacon and chorizo in a pot; add remaining ingredients and simmer for 30 minutes.