Pot Roast With Potatoes
Pot Roast with Potatoes
1 (1 1/2 lb) pot roast
3 garlic cloves, crushed
1 tsp salt
1 tbsp vinegar
1 onion, cut into small pieces
1 tbsp olives & capers
2 Tbsp Red Oil (oil with annatto)
3 potatoes, cut into halves
Season the meat with garlic, salt & vinegar
Make small holes in the meat & fill with chopped onions olives & capers
Brown the meat in the Red Oil
Saute the potatoes
Cover with water
Season to taste
Cook for 45 min covered, over low heat
Chorizo-Beef Picadillo (Chorizo-Beef Filling)
Chorizo-Beef Picadillo (Chorizo-Beef Filling)
Use as a filling for tacos & flour tortillas
2 1/2 Tbsp olive oil
2/3 cup green chiles, minced
2/3 cup onions, minced
2/3 cup potatoes, minced
3 cloves garlic, minced
Heaping 1/4 tsp salt
Heaping 1/2 tsp ground cumin
1/2 tsp Mexican oregano
8 ozs chorizo
1 1/4 lb very lean ground beef
Heat olive oil in a skillet over moderate heat & add green chiles, onions, potatoes & garlic
Saute the vegetables until they are well browned, adjusting the heat as necessary, about 8 to 10 min, stirring often
You may have to add a little more olive oil to keep the vegetables from sticking
Add tomatoes & continue cooking for 3 min, stirring often
Add salt, cumin & oregano & cook for 1 min
Add chorizo, breaking it up & stirring it into the vegetables
When the chorizo has browned & released most of its fat, add the ground beef, breaking it up & mixing it with the other ingredients
When the ground beef has browned, cover the skillet, turn the heat to very low, & simmer, stirring occasionally, for 10 min
Makes about 4 cups
Salsa Ranchera Recipe
Salsa Ranchera
1 (1/2 pound) tomato
1 or 2 chiles serrano, toasted
1/2 clove garlic, peeled
Broil the tomato
Put the tomato, with the skin, & the remaining ingredients into a blender & process until the sauce is smooth