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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

El Charro Chile Con Carne


beef

3 lb beef roast (eye of round or
1 brisket)
1 cup flour
1 tablespoon salt -- or to taste
1 teaspoon pepper
1/2 cup oil
3 cup salsa de chile colorado
1 tablespoon garlic puree -- *
1 teaspoon oregano

* Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator. This is the basic meat preparation that we serve in bowls along with tortillas, on combination plates or as filling for Burros, Chimis, Chalupas, Enchiladas and Tamales. Cut meat into 1-inch pieces and place, a handful at a time, into a paper bag containing flour, salt and pepper. Shake well. Repeat with remaining beef. In a large skillet, heat oil. Add beef, a batch at a time so that the skillet is not crowded, and brown slowly. Add Salsa De Chile Colorado, garlic and oregano. Cook over low heat 1 hour or longer, until meat is tender, stirring frequently to prevent scorching. Add a little hot water if necessary. Recipe By : El Charro Cafe Favorite Recipes From: El Charro Cafe Favorite Recipes