Guaymas Green Chile Burros
Guaymas Green Chile Burros
Wonderful restaurants line the sidewalks in Guaymas, Mexico
These burros bring the taste of Mexico to your kitchen
1 (3 lb) chuck roast
1 (3 lb) pork roast
Salt, to taste
4 cloves garlic
2 large cans green chiles, diced
3 cloves garlic, pressed
1 (16 oz) can tomatoes
6 Tbsp canola oil
3 Tbsp flour
10 to 12 (10 to 12-inch) flour tortillas
In a large soup kettle, add 1 gallon of water, chuck roast, pork, salt & garlic
Cook (covered) until meat is tender & pulls away from bone
Remove meat from broth & allow to cool
Let broth st& until fat congeals on top
Remove fat & reserve broth
Next, combine chiles, garlic & tomatoes in broth
Let st& while cutting meat into small cubes (about 3/4 inch)
In a large skillet, heat oil
Stir in flour
Continue stirring & slowly add chile-tomato mixture
Add meat & simmer for approximately 15 min
For burros, fill tortillas & fold
Serve on plates garnished with shredded lettuce
You may choose to serve this as green chile stew with beans & tortillas on the side
Serves 6 to 8
Pot Roast With Vegetables (Carne De Res Con Legumbres)
Pot Roast with Vegetables (Carne de Res con Legumbres)
2 Tbsp lard or vegetable oil
1 (3 lb) beef top round roast, tied
2 large white onions, cut into 3/8-inch thick slices
3 large cloves garlic, minced
3 cups beef stock or broth
4 dried pequin chiles or 1 dried seeded de arbol chile
1/2 tsp dried thyme
1/2 tsp dried oregano
2 lb fresh tomatillos, husked, or 2 (13 oz) cans tomatillos, drained
2 large fresh poblano chiles, roasted, peeled, seeded, de-veined,
Coffee Roast Beef
Coffee Roast Beef
This method of preparing a beef roast was often used by cowboys & ranch h&s while out on the range
1 (3 1/2 to 4 lb) boneless rump roast
2 Tbsp vegetable oil
1 yellow onion, cut into quarters
4 cloves garlic, cut in half
1 tbsp tomato paste
2 cups medium strength black coffee
2 cups water
1 tbsp butter
1/2 cup red wine
Preheat oven to 450 deg F
Using a sharp knife, make very small cuts in the roast & insert the garlic halves
Heat the oil in a heavy roasting pan or Dutch oven (cast iron works best) & sear the roast on all sides
Add the onion quarters, tomato paste, coffee & water to the pan & bake for 30 min
Reduce the heat to 375 deg F & bake for 1 1/2 hrs more or until the roast is done to taste
Remove the roast to a warm platter, let cool slightly & then slice
Stir the butter & wine into the pan juices & serve with the sliced roast
Serves 8 to 10