Saturday, November 19, 2005

Mexican Dinner with Chile con carne

Chile con Carne: recipe below

Mariels Enchiladas

Rice with Tomato (Arroz Estilo

Chile Colorado/Chile con Carne (Red Chile and Beef Stew)

This is really little more than beef and red chiles with a little spices. It makes an ideal filling for burros (burittios), tacos and chimichangas. We made burritos and taco this evening with the meat.

3 pounds beef (eye of round, chuck, brisket
1 cup flour
1 tablespoon salt
1 teaspoon black pepper
1/2 cup oil
3 cups enchilada sauce
1 tablespoon garlic puree
1 teaspoon dried oregano

Cut meat into 3/4 inch pieces (for crockpot I do not cut and just flour and brown sides) and put them a handful at a time into paper bag with the flour, salt and pepper. Shake well, repeat with the remaining meat. In a large skillet heat the oil. Add meat, a batch at a time so the skillet is not crowded and brown slowly. Add the enchilada sauce, garlic and oregano. Cook over low heat for 1 hour or put into crockpot and set for 4 hours on high.. Cook until meat is tender, stirring frequently to prevent scorching. Add more hot water if necessary. Shred beef to use for filling.

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