We did a whole Hispanic themed dinner this evening. It was fantastic. I have, after a month, gone back to eating meat again. This was the perfect meal for that.
The Brushetta was a great appetizer for our meal. Nice toasty bread topped with guacamole, salsa and jalepeno peppers. The Chili Colorado is stew meat cooked to perfection, nice & tender, in a homemade red sauce.
My husband loved this meal and even took leftovers to work with him today. I hope you Enjoy it as much as we did.
Mexican Style Bruschetta:
Ingredients:
8 slices sourdough bread
Pam olive oil Spray
2 cups salsa
2 cups of shredded cheese
2 avocados mashed
1 cup pickled jalepenos
2 cloves garlic
pepper
salt
lime juice
pinch dried oregano
Directions:
Heat oven broil. Line a baking sheet with aluminum foil. Lay out the bread slices and spray with Pam. Put in the oven for a few minutes until nice golden brown.
Mash avocado and sprinkle with salt, pepper and oregano. Squeeze about a tsp of lime juice.
When bread is ready rub garlic on it then top with cheese, salsa and guacamole and 1-2 jalepenos
CHILI COLORADO
Ingredients:
4 cups chicken broth
6 dried large red chili peppers such as new mexico, Guajillo or Anaheim. Stems removed
3 Dried ancho chilis peppers stems removed
2 lbs stew meat
1 Tbsp corntstarch
1/2 tsp salt, or more to taste
1/4 tsp. pepper, or to taste
2 TBS olive oil
1/2 medium white onion, chopped
1 jalepeno pepper, seeded and coarsely chopped
6 cloves of garlic, minced
2 tsp ground cumin
2 tsp dried oregano
juice of 1/2 of a lime
Directions:
The Brushetta was a great appetizer for our meal. Nice toasty bread topped with guacamole, salsa and jalepeno peppers. The Chili Colorado is stew meat cooked to perfection, nice & tender, in a homemade red sauce.
My husband loved this meal and even took leftovers to work with him today. I hope you Enjoy it as much as we did.
Mexican Style Bruschetta:
Ingredients:
8 slices sourdough bread
Pam olive oil Spray
2 cups salsa
2 cups of shredded cheese
2 avocados mashed
1 cup pickled jalepenos
2 cloves garlic
pepper
salt
lime juice
pinch dried oregano
Directions:
Heat oven broil. Line a baking sheet with aluminum foil. Lay out the bread slices and spray with Pam. Put in the oven for a few minutes until nice golden brown.
Mash avocado and sprinkle with salt, pepper and oregano. Squeeze about a tsp of lime juice.
When bread is ready rub garlic on it then top with cheese, salsa and guacamole and 1-2 jalepenos
CHILI COLORADO
Ingredients:
4 cups chicken broth
6 dried large red chili peppers such as new mexico, Guajillo or Anaheim. Stems removed
3 Dried ancho chilis peppers stems removed
2 lbs stew meat
1 Tbsp corntstarch
1/2 tsp salt, or more to taste
1/4 tsp. pepper, or to taste
2 TBS olive oil
1/2 medium white onion, chopped
1 jalepeno pepper, seeded and coarsely chopped
6 cloves of garlic, minced
2 tsp ground cumin
2 tsp dried oregano
juice of 1/2 of a lime
Directions:
In a stockpot or dutch oven, bring the chicken broth to a boil. As the broth heats, tear the chili peppers into large pieces and place them in a large bowl; once the broth is boiling, add it to the bowl of peppers. Loosely cover with a towel and steep for 20 minutes to soften the peppers.
About 10 minutes before the peppers are softened, prepare the meat. Toss the beef with the corn starch, salt, and pepper. In the dutch oven, heat the oil over med/high heat until hot, about 1 minute. Add the beef pieces and brown, about 5 minutes altogether, turning occasionally (brown in batches if needed to keep the beef from overcrowding). Remove the beef and set aside, then reduce heat to medium and add the onions. Sauté until softened, about 5 minutes, stirring occasionally. Blend the sauce. Pour the reconstituted peppers, chicken broth, and jalapeño into a blender and blend until smooth, then set aside.
Once the onions are soft, add the garlic, cumin, and oregano. Sauté until aromatic, about 30 seconds, then return the beef (and its accumulated juices) to the dutch oven. Through a strainer, pour the sauce into the dutch oven. Discard the solids that accumulate in the strainer (see the picture below). Bring to a simmer, then cover and reduce heat to low. Simmer until the beef is tender, about 45 minutes.
When the beef is ready, uncover and add the lime juice and taste; add salt and/or pepper if needed. Increase the heat to medium and allow to simmer uncovered until slightly thickened, about 5-10 minutes.
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