Carne Asada A La Tampiquena (steak marinade)
350gm scotch fillet steaks
4 cloves garlic, crushed
Juice of 3 limes
enough orange juice to cover steaks
Combine and marinate.
Chicken Sauce
11 lt diced celery
5 lt diced pumpkin
5 lt diced carrot
11 lt diced onion
800g margarine
1 A10 tin corn kernels
12 tsp crushed dried chiles
2 lt flour
4 lt milk
stock to obtain consistancy
Place in a large pot and cover. Cook till veg mix just tender.
Add stock and combine 2lt flour with 4 lt milk and add to pot. Stir till mix reaches boiling point and thickens. Season and add stock and chicken to taste.
Chile Con Carne
7 lt dried kidney beans
10 lt stock or water
20 lt chopped onions
18 tbsp dried chille
3 cinnamon quills
5 tbsp garlic salt
5 tbsp onion salt
5 tbsp oregano
3 tbsp peppercorns
3 tbsp marjoram
3 tbsp thyme
1/2 tbsp cloves
1/2 tbsp cumin seeds
3 A10 tins crushed tomato
Put all ingredients in a large pot. Boil till the beans are 1/2 cooked – 1 1/2 hours.
5 kg diced chuck
10 kg mince
Add diced chuck. Brown mince off on chargrill, breaking up well before adding to pot. Cook till beans and chuck are tender. Add 1/2 tin tomato paste. Mix well.
Mexican Rice
6 cups rice
6 cups water with 3 tsp salt added
1 red capsicum
1 onion
2 cayenne chillies
1 tsp thyme
2 tbsp margerine
Dice vegetables finely and saute in margarine 5 minutes. Add rice and stir till everything is mixed and all the rice is covered in margarine. Add water. Do not stir anymore. Cover and bring to boil then reduce heat to absolute minimum for 12 – 15 minutes. Remove from heat and allow to stand a further 15 minutes before removing lid.
Frijoles de Refritos
Borlotti beans
Boil till soft. Drain, puree and season with salt, pepper and chipotle.
Stuffing for Chiles Rellenos I
Chorizo
Potato, cooked
Mix equal amounts of uncooked chorizo and cooked potatoes.
Cook till the potatoes have absorbed both the colour and flavour of the chorizo. Remove the seeds and stems from some ancho chilles and stuff them with the cooled mix.
Beef Marinade
2 tbsp peppercorns
7 cloves
8 whole allspice
1/4 inch cinnamon stick
1/4 tsp cumin seed
2 tbsp oregano, toasted
Grind all ingredients in spice grinder. Mix in enough water to make a thick paste. Mix 1 tbsp of this paste with 2 cloves crushed garlic, 2 tbsp white vinegar and salt and orange juice to taste.
Cut beef into thin strips and mix into seasoning. Allow to sit at least 24 hours before using.
3/4 cup meat
1 cup veg mix
To be cooked in chipotle oil, lime squeezed over at last second.
Stock cooked ribs Ribs
1 box of ribs
3 celery sticks
3 carrots
2 onions
1 cinnamon stick
20 peppercorn
10 cloves
2 fresh chiles
3 garlic cloves
Chop vegies appropriately and place with ribs and spices into a large pot. Cover with water and simmer till tender. Remove from stock and drain.
Rollo en Escadeche Oriental
5 onions
Slice onions into fine rings. Put into strainer and pour boiling water over them. Cover with vinegar, add 2 tsp oregano and sliced chiles – habaneros if available. Leave to marinade 1 hour.
4 whole allspice
5 whole cloves
1/2 tbsp peppercorn
1/2 tsp toasted oregano
1/2 tsp cumin seeds
Grind to a fine powder.
8 cloves garlic
2 tsp salt
1 1/2 tbsp vinegar
Blend with spices to thick paste
Chicken pieces
Coat chicken pieces using only 1/3 paste. Marinade for at least 1 hour. Put in cast iron pot, barely cover with water.
Add 4 cloves toasted garlic, 1/8 tsp toasted oregano, simmer 25 minutes. Drain and reserve stock. Brush chicken with remaining paste. Bake till hot and skin is crispy. Add marinated onions and 6 chiles to stock, boil, serve with rice, topped with broth, cucumber and avocado salad to accompany.
Shredded Beef/Chicken
10 kg beef/chick
2 cinnamon sticks
2 tbsp peppercorns and cloves
Cover with water, simmer 3 hours. Add 8 kg shredded onion,
1 cup tomato sauce and 5 small ladles of chipotle. Simmer till shredded.