Posts Tagged ‘tex mex’

Papas y Carne

November 14, 2008

This dish is something prepared by little Mexican grandmothers across Texas and Mexico. It uses a tougher cut of meat, a handful of spices, and potatoes to make a lovely gooey tastey mess of comfort food for little cash. This is a dish that you throw together in the morning, and then back-burner all day until it just falls apart.  I serve it wrapped up in fresh tortillas.  You should make a pretty big mess eating this. Also, be forwarned that there’s no way to make just a little.  Make this stuff when you have a football team to feed.

2 lbs beef, cubed (I use round steak or sometimes chuck)
2-4 tbs olive oil
2 large white onions, diced
6 cloves garlic, minced
2-3 large russet poatoes, cubed (I didn’t bother to peel them today)
1- 16oz can tomato sauce
3 tbs cumin
1 tbs chili powder
2 bay leaves
kosher salt/ fresh pepper to taste

Cut the round steaks into approximately ½ inch cubes. This is far easier to accomplish if the meat is still partially frozen.  Toss some kosher salt and cracked pepper with the meat.  Heat olive oil to medium high in a large soup pot or dutch oven. Barely brown the cubed steak and then remove it from th pan, reserving any juice that has formed.  Add a little more olive oil to the pan and then cook the onions until just soft. Add the garlic to soften, then add back the meat. Stir in remaining ingredients and add water until the mixture is just barely covered. Bring to a boil, then reduce the heat to low and simmer all day until the potatoes fall apart and the meat is tender. This should be a fairly thick, mush like consistency that can be spooned into tortillas and eaten as tacos.

Black Bean Cheese Enchiladas

July 26, 2008

Black beans:
1 lb dry black beans, soaked
1 medium white onion, minced
3 cloves garlic, minced
3 Serrano peppers, seeded and diced
1 tbs cumino
salt and pepper to taste

Saute the onion until soft with a bit of olive oil in a large dutch oven.  Add garlic and peppers and stir until softened.  Add beans to the pot and cover with water.  Add seasonings.  Bring to a boil and then reduce to a simmer for at least two hours until the beans soften.  Add hot water as necessary to keep the liquid level constant.  Adding cold water will split the beans and make the broth mealy.

Enchiladas:
2 cups prepared black beans with liquid (or canned)
28 oz can crushed tomatoes
8 oz canned hatch green chiles
1 tsp salt
1 tsp garlic powder
1 tsp paprika
1 tbs cumin
3 tbs chili powder

Combine the above and simmer on medium until reduced to desired consistency.  It should be just thick enough to spoon over the casserole.

15 corn tortillas
½ cup canola oil
2 cups shredded colby jack cheese (I’m using reduced fat)
1 large white onion, diced

Dip each tortilla, one at a time in hot grease.  From the grease, place the tortilla on a surface lined with paper towel.  Blot the tortilla with additional paper towel. Move the tortilla into a 9X13 inch baking dish. Roll cheese and onions into corn tortillas. Place the roll seam side down in a baking dish. (Rubber gloves would help if your fingers aren’t made of asbestos)  Ladel the bean mixture over the enchiladas. Use only enough of the beans to cover the rolled enchillads liberaly.  Bake at 350ºF for about 15 minutes or until cheese melts. Top with additional shredded chesse and onions.  Bake until cheese topping melts.