Archive for the ‘Recipes’ Category

On one of my recent visits to San Antonio, Texas, my sister Maria Isabel prepared a burger that lit up my taste buds that gave me a hot flash like no other. No, its not what your thinking of…. and not that it was so hot that my head blew off. It was the ingredients that made so tasty and delightful and so easy. Now this burger will definitely impress your quests that like a bit of spice and heat.

2 LB. OF GROUND BEEF OR ANY GROUND MEAT YOU PREFER

1 LARGE CHOPPED JALAPENO PEPPER (REMOVE SEEDS TO REDUCE HEAT)

½ LARGE CHOPPED ONION

6 LEAFS OF CILANTRO (TEAR IN SMALL PIECES)

In a large bowl mix all your ingredients together and form your patty. Fire up that grill and cook to your liking. Top with your favorite salsa, lettuce.

Sabana Del Norte

6 TO 8 OUNCES BEEF TENDERLOIN FILET
RED CHILE MUSHROOMS (RECIPE ON SITE)
GUACOMOLE
PICO DE GALLO

Pound the beef filet between sheets of plastic until paper thin. Season the beef with salt, pepper and chile powder. Sear on both sides in a preheated oiled sauté pan or on the grill.
Top with the mushrooms, guacomole and pico de gallo.
This dish is traditionally served with rice and black beans.

Red Chile Mushrooms

8 ounces sliced mushrooms
2 T. butter
1 clove garlic chopped garlic
1/4 t. oregano

QUINOA

2 CUPS OF WATER
1 CUP QUINOA
1 BOUILLON CUBE
21/2 TABLESPOONS OLIVE OIL
½ CUP OF CELERY DICED
½ MEDIUM ONION
1 CARROT FINELY DICED
2 CLOVES GARLIC MINCED
1 TEASPOON CHILI POWDER
½ TEASPOON OF CUMIN
½ TEASPOON OF CORIANDER (OPTIONAL)
1/8 CUP OF FRESH BASIL
1/8 CUP OF FRESH OREGANO
SALT AND PEPPER TO TASTE

Boil water with bouillon cube. Add cup of quinoa to boiling water. Turn down heat to simmer and cook for 20 minutes or until done with lid on. The quinoa will become fluffy when done)

While quinoa is cooking, sauté the other ingredients in the olive oil. Add sautéed ingredients to the quinoa and serve.

Queso Flameado

2 CUPS GRATED CHEESE ANY COMBINATION OF MONTERREY JACK, ASADERO* AND MENONITA*
1/2 CUP COOKED TURKEY CHORIZO (RECIPE ON SITE)
1/4 CUP SLICED SAUTÉED FRESH MUSHROOMS
FRESH PICO DE GALLO OR BOTTLED SALSA
SOUR CREAM
WARM CORN TORTILLAS

Preheat oven to 400 degrees. Place the cheeses in an oven proof ceramic dish or glass pie plate. Top the center with the turkey chorizo and sautéed mushrooms. Place in the preheated oven for 10-15 minutes or until golden and bubbly. Top with the pico de gallo or salsa and sour cream. Serve with warm corn tortillas.

Asadero and Menonita are Mexican cheeses made by Queso Campesino, an artisan cheese maker in Brush, Colorado. They are available in the deli case at King Soopers, Safeway and other grocery stores.