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Hot and Spicy Meat Dishes

© Judy Howle

Winter is here and these hearty meat dishes will stick to your ribs and help keep you warm on a frosty day!

CARNE GUISADA CON PAPAS
(Meat & Potatoes)

Ingredients:

• 2 lbs. Round steak, cut into bite-size pieces
• 2 T Canola oil
• 1 t Salt
• 1 t Pepper
• 1 t Adobo seasoning (optional, but nice if you have it)
• 1 Large onion, chopped
• 3 or 4 Garlic cloves, minced or put through a garlic press
• 3 Large baking potatoes, peeled (or unpeeled) and cubed
• 8 oz. Tomato sauce
• 3 C Beef stock or beef bouillon
• 1/2 C Red wine
• 1/2 C Water
• 2 to 4 Jalapeños, seeded and finely chopped
• 1 t Chili powder
• 1/2 t Ground cumin

Directions:

Over medium-high heat, brown steak pieces in oil in heavy skillet or Dutch oven. (Really brown the meat - not just let it turn gray). Add the onion and garlic and cook, stirring frequently, until onion is transparent.

Add the potatoes, tomato sauce, salt, pepper, Adobo, stock, wine and water, and bring to a boil. Reduce heat to low and simmer, uncovered, for 1 hour.

Stir in the jalapeños, chili powder and cumin, and continue simmering, uncovered, for 1 hour until beef is tender.

Makes 4 to 6 servings, depending upon appetites.

MARINATEXD PORK TENDERLOIN WITH YELLOW PEPPER SAUCE

Ingredients:

• 2 1-lb. Pork tenderloins
• 1 Jalapeño pepper, cored, seeded, cut in pieces
• 2 Cloves garlic
• 1 T Ground cumin
• 1 t Chili powder
• 1 t Turmeric
• Juice of one lime
• 1/4 C White wine

Directions:

In the bowl of a food processor or blender, combine the jalapeño pepper, garlic, cumin, turmeric, chili powder, lime juice and white wine. Puree the mixture in on-off motions until smooth.

Place the tenderloins in a non-aluminum baking dish and pour the marinade over the meat. Turn the meat so it is coated all over, then cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight.

Yellow Pepper Sauce
Ingredients:

• 4 Yellow bell peppers,
• 1 Jalapeño pepper, cored, seeded
• 1/4 C Fresh cilantro leaves
• 1 t Sugar
• 1 t White wine vinegar
• Juice of one lime
• 6 T Olive oil
• Salt and pepper

Directions:

Broil the bell peppers, turning several times, until they are charred on each side. Transfer them to a plastic bag and twist it shut. Set aside for 20 minutes. Peel, core and seed the peppers, and transfer to a blender. Add everything else to the blender but the olive oil. Puree the mixture until

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