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Spicy Beef and Pork Mexican Recipes


degrees F for rare, 145 degrees for medium. Remove to a rack set over a plate and let rest in a very low oven for 10 minutes before serving.

Just before serving, reheat the sauce and slice the meat. Spoon the sauce onto warm dinner plates and top with the beef.

Serves 8.

CHIPOTLE PEPPER STUFFED FLANK STEAK

  • 3-6 Chipotle chiles (canned)
  • 1 small sweet onion (chopped)
  • 6 sun dried tomatoes (chopped)
  • 1 TBS chopped fresh thyme
  • 1 cup grated fontina cheese
  • 1/3 cup bread crumbs

  • 2 lb flank steak.

Saute the onion in olive oil until translucent. Add the tomato, chiles, and thyme and saute a couple minutes more. Mix the cheese and bread crumbs with the sauted mixture.

Lay the steak flat and place the stuffing in a line down the long axis of the steak. Roll the steak around the stuffing (it should look like a large sausage), and tie every two inches with butchers twine.

Brown the rolled steak in a frying pan with olive oil for just a few minutes, then bake at 450 for 25 minutes. Scrape any residue from the baking dish into the frying pan and deglaze with white wine. (Add 1/2 C or so of white wine, scrape the pan, and boil down until slightly thick.)

Slice the roll into two inch medallions and top with the strained wine sauce.

MEATBALLS IN CHIPOTLE SAUCE

MEATBALLS

  • 1 pound ground pork
  • 1 pound ground beef
  • 1/2 teaspoon ground cumin
  • 2 cloves garlic -- chopped
  • 3 eggs
  • 1/4 cup bread crumbs
  • salt and pepper -- to taste

CHIPOTLE SAUCE

  • 6 chipotle chiles -- pickled or en adobo
  • 6 medium tomatoes -- roasted & peeled
  • 1 cup chicken broth
  • 2 cloves garlic
  • 3 cumin seeds
  • 1 tablespoon dried oregano
  • 2 tablespoons lard
  • salt and pepper -- to taste

Combine the pork, beef, ground cumin, garlic, eggs, bread crumbs, and salt and pepper to taste. Mix well. shape the mixture into medium-size meatballs. Cook the meatballs in the Chipotle Sauce for about 25 minutes. To make the Chipotle Sauce, puree the chiles, tomatoes, broth, garlic, cumin seeds, and oregano. Strain. Saute' the puree in light lard and season with salt and pepper to taste. Bring sauce to a boil.

NOTES : From: Frida's Fiestas, Recipes and Reminiscences of Life with Frida Kahlo by Guadalupe Rivera and Marie-Pierre Colle.

The copyright of the article Spicy Beef and Pork Mexican Recipes in Spicy Cuisine is owned by Judy Howle. Permission to republish Spicy Beef and Pork Mexican Recipes in print or online must be granted by the author in writing.

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