Spicy Beef and Pork Mexican Recipes
TAMPICAN BEEF
Ingredients:
- 6 thin strips of sirloin
- 2 chili anchos
- 1 small tomato
- 1 clove of garlic
- 1/2 onion
- 6 pieces of queso asadero
- 6 tortillas
- 2 avocados
- 1 onion
- 6 limes
- 4 tablespoons of oil
- salt
Procedure:
Toast, hollow out and soak the chilis. Liquify them with the tomato, garlic, onion and salt. Fry until the flavor peaks.
Put lime and salt on the meat. Grill it, or barbecue it, preferably over a high flame.
Grill the cheese very quickly, taking care that it doesn't burn.
On each plate, place a strip of meat, a piece of the grilled cheese, a tortilla dipped in the salsa and folded over, a half lime, guacamole and slices of onion. Serve with hot tortillas and beans.
GREEN CHILE PORK
This flavorful crockpot dish is very versatile. Serve it as a filling for burritos, tacos, or nachos; add canned beans or hominy to make a stew; or just serve over rice.
- 3 pounds boneless pork, cubed
- 1 tablespoon oil
- 1 onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 cup chicken broth
- 4 oz can diced green chiles
- 16 oz can stewed tomatoes (Mexican)
- 2 cloves garlic, minced
- salt and pepper to taste
Brown pork cubes in oil until beginning to brown. Add onions and cook until onions are softened. Drain. Place pork and onions in a crockpot, add remaining ingredients and cook on low until pork is tender, about 8 hours. With a large spoon, stir the mixture, breaking the pork into large shreds by pressing the meat cubes against the side of the crockpot. This freezes well.
BIRRIA-STYLE BRISKET
Birria is a typical dish from the Zacatecas area of Mexico, often made with lamb. As always, the chile content can be adjusted upwards!
- 4 dried California or New Mexico chiles, or 1/4 C chile powder
- 2 small dried hot chiles
- 1 1/2 C dry red wine
- 1/4 C wine vinegar
- 6 cloves garlic
- 1 1/2 tsp ground cumin
- 1 1/2 tsp dried oregano leaves
- 1/2 tsp ground cinnamon
- 1 piece (2.5-3 lbs) center cut beef brisket, surface fat trimmed
- 4 large (about 1 3/4 lb) onions, thinly sliced.
Remove and discard stems and seeds from chiles. Put in 1 qt water and bring to boil. Remove, cover and let stand until softened, about 45-60 min. Puree the chiles with the rest of the seasonings (everything except the beef and onions) until smooth.
Place meat in a roasting pan, top with chile mixture and onions. Seal pan tightly with aluminum foil. Bake, covered, at 350F until brisket is very tender, about 4
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