8 dried Guajillo chilis (seeded, stemmed and reconstituted) 2 Roma tomatoes, chopped (8 oz with juices) 1/4 cup cider vinegar 3 garlic cloves 2 tbsp brown sugar 1 tsp Mexican oregano 1/2 tsp salt 1/2 tsp ground cumin 1/4 tsp cinnamon 1/4 tsp black pepper 1/4 tsp allspice 3 tbsp olive oil
Category: region-mexico
Barbacoa – Randy’s Smoked
I created this as a tweak to a recipe I found on Reddit. First batch was 12 lbs of prime chuck roast. Go big or go home! The typical process involves creating a sauce and a Notes: For larger batches, I might use canned stewed tomatoes instead of tomatoes and water or beef broth. Guajillo… Continue reading Barbacoa – Randy’s Smoked
Barbacoa
I found this recipe on Reddit and I liked the process. Notes: Should I add brown sugar to the sauce? Fish Sauce to add umami to the sauce. Would it be better to smoke the meat on low for 2 hours then brown on a searing grill before adding to the crock pot? Probably need… Continue reading Barbacoa
Jalapeño Popper Dip – Kaitlyn’s
NOTES: This recipe contains a lot of dairy so it is hard to make it overly spicy. You can add chili powder to increase spiciness. You can also add parmesan cheese to complement the umami of the bacon bits. INGREDIENTS: 1/2 small jar of diced pickled jalapeños (taste prior to half jar could be spicy) 8oz cream… Continue reading Jalapeño Popper Dip – Kaitlyn’s
Enchilada Stuffed Shells – Danielle
NOTE: If you shred your own cheese, it will melt easier than pre-shredded cheese but this is not required for this recipe. INGREDIENTS 1 box of jumbo pasta shells 2 pounds hamburger 16 oz (2 small cans) refried beans 8 oz. shredded colby jack cheese 8 oz. shredded pepperjack cheese 56 oz (2 large cans)… Continue reading Enchilada Stuffed Shells – Danielle
Chorizo Sausage
NOTES: I found this recipe online and made a few tweaks. It isn’t very spicy but it is a very aromatic Mexican style chorizo. INGREDIENTS: 2 lbs ground pork 1.5 Tbsp ground cumin 2 tsp coriander seeds (ground) 10 cloves (ground) (or about 1/2 tsp ground cloves) 4 bay leaves (stems removed and ground) 1/2… Continue reading Chorizo Sausage
Smoked Queso
INGREDIENTS: 32 oz. Kraft Original Velveeta Cheese 8 oz. Pepper Jack Cheese 8 oz. Shredded Mozzarella 1 onion (chopped) 1 Tablespoon Minced Garlic 1 10 oz. can Rotel Original Diced Tomatoes And Green Chilies 1 lb. browned breakfast sausage (or hamburger) 1/2 teaspoon Onion Powder 1/2 teaspoon Garlic Powder Alternative Ingredients for a Thinner Queso:… Continue reading Smoked Queso
Smoked Salsa
This recipe came from one of Dennis’ friends. I am anxious to try it. INGREDIENTS: 20 roma tomatoes 1 yellow onion 1 serrano peppers (omit unless you want HOT) 1 poblano pepper (omit unless you want HOT) 5 jalapenos (3 for mild) 3-5 cloves of garlic salt and pepper to taste INSTRUCTIONS: Quarter tomatoes and… Continue reading Smoked Salsa
Refried Beans – Pressure Cooker – Alternate
In my original recipe, I added the fat to the second cook then drained the beans (and most of the fat) then adding back some of the liquid to help smooth out the beans. In this recipe, I reserve the fat until the mixing process. This isn’t healthier but it should taste better. This recipe… Continue reading Refried Beans – Pressure Cooker – Alternate
Candied Jalapeños – Sous Vide
Sous Vide Candied jalapeños are sweet and have just a little heat. They are great over a block of cream cheese or with other hors d’oeuvres or on a cheese board. They are also great to add to baked goods like cornbread and muffins. jalapenos