FYI – A Chipotle is a smoke-dried jalapeno and I buy them canned in adobo sauce.  It is really really good stuff, but can be hot as magma.  So if you don’t like spicy food, just use a little of the chipotle, but if you like it hot, then use more!

Chipotle Skirt Steak Recipe

1 lb skirt steak
2 tbsp canned chipotle with adobo sauce, minced
1/2 lime, juiced
2 tbsp olive oil
2 tbsp cilantro, chopped
black pepper
salt

1. Place steak in ziploc bag.  Combine the remaining ingredients and whisk to incorporate.  Add to the bag with the steak.  Seal and refrigerate for at least 4 hours.

2. Preheat Grill until 500 degrees and grill the steaks, about 2-3 minutes per side for medium rare.

Makes 2 servings

I used a spicy pulled beef filling, but tamales are also delicious with chicken or even veggie filling.  Just make sure you have plenty of time, as the preparation is quite time consuming.

Tamale Recipe

1 c shortening
1 tsp salt
3 c masa harina
30 oz water or broth
20-30 corn husks, soaked in cold water at least 30 minutes

1. To make the masa, place the shortening and salt in a large bowl and beat with an electric mixer until fluffy.  Add the masa harina one cup at a time, beating well after each addition.

2. Add the liquid, one cup at a time, blending well after each addition.  The dough should be almost as firm as play dough.  If too firm, add more liquid.  If too soft, add more masa harina.

3. Remove the husks from the water, and pat dry.  Place a heaping tablespoon of masa on the corn husk and spread into a rectangle, about 1/8 inch thick.  Spoon a heaping teaspoon of the filling in the center of the masa.  Fold one side of the husk to the center to cover the filling.  Fold the other side back over to fully encase the filling, like a cigar.  Now fold from the bottom up to finish the shape.  I like to leave the tops open.  Place completed tamale standing with the open end up in a steamer basket.

4. Repeat with the remaining ingredients.  A spaghetti pot with an inset steamer is the best pot to use to steam the tamales.  If the steamer is not full enough for the tamales to stand up, add a ball of aluminum foil to fill the pot.  Add at least an inch of water to the pot and bring to a simmer.  Steam for about an hour.  Check often to ensure the pot has not boiled dry.

Spicy Shredded Beef Recipe

2 tbsp vegetable oil
1 1/2 lb lean beef chuck, trimmed and cut into 2 inch cubes
1 large sweet onion, chopped
2 cloves garlic, minced
1 tsp salt
1 tsp ground cumin
1 (16 oz) can diced tomatoes
3-4 canned chipotle peppers with adobo sauce, finely chopped (Optional-VERY SPICY)
1/2 c water

1. Preheat oven to 350 degrees.  Heat the oil in a heavy oven proof pan. Brown beef cubes in batches for 10 to 12 minutes. Do not crowd the pan or the beef will not brown well.  Reduce the heat, add the onion, garlic, salt and cumin. Cook another 15 minutes.

2. Stir in the can of tomatoes and chopped chipotle peppers and bring to a simmer. Cover, place in the oven and bake for 1 1/2 to 2 hours.

3. When the meat is very tender, let cool, then shred the meat using 2 forks.

Note: The chipotle peppers in adobo sauce can make the dish VERY spicy. Only add one or two peppers if you only want a little spice.  If you add the whole 4 oz can and it will be crazy spicy.  Omit the peppers completely if you want this to be mild.

Goulash Soup Recipe
2 lbs beef, cut in 1 inch cubes
3-4 tbsp vegetable oil
4 medium onions, chopped
1 clove garlic, minced
3 tbsp tomato paste
1/2 c red wine
5 cups chicken (or beef) broth
2 tbsp Hungarian paprika
1 bay leaf
1 tsp caraway seeds
salt & pepper to taste
4 medium potatoes, cubed

1. In a large heavy bottomed pot, heat 2 tablespoons of the oil over medium high heat and add one layer of meat and brown well on all sides. Take your time and do not crowd the pan.  Remove to a plate and continue with the remainder of the meat.  You will need to add a little more oil to the pan as you continue.  This should take a good 15 minutes or longer to brown all of the meat.

2. Reduce the heat to medium, add the onions and saute until they are translucent, about 8-10 minutes.  Add the garlic and cook for one more minute.  Stir in the tomato paste until well incorporated.

3. Deglaze the pan with the wine and stir until incorporated.  Make sure to scrape the bottom of the pan to get up all the tasty bits.  Add the meat back to the pan, along with the chicken broth, paprika, bay leaf and caraway seeds.  Add salt and pepper to taste.

4. Bring to a simmer. Reduce the heat to low, cover and simmer for about 45 minutes. Stir often.

5. Add the potatoes and simmer for an additional 30-45 minutes.  Remove the bay leaf before serving.

Note: I used a combination of sweet and hot Hungarian Paprika, 1 tablespoon of each.

Note 2: There is much more liquid than you see in the images… it just doesn’t photograph well as a soup.

The smell in the house while these are cooking drove us and the dogs crazy.  I’m going to contact Yankee Candle and see if they will consider adding “Braised Beef Short Ribs” to their collection of scents.  While I’m at it, I think I’ll pitch a new bacon scent.  If Burger King is going to make a meat scented men’s cologne (Flame) then us GOOD food lovers need to band together and demand a more upscale meat fragrance.  Right?

Beef Short Rib Recipe

6 Beef Short Ribs
flour (for dusting)
vegetable oil
1 c carrots (large dice)
1 c celery (large dice)
1 c onion (large dice)
6 garlic cloves, minced
2 tbsp Tomato Paste
2 c good red wine
3 c beef stock (low sodium)
2  bay leaves
8  thyme sprigs
2 rosemary sprigs
salt
pepper
1 tbsp cold butter

1. Trim any excess fat from short ribs.   Season generously with salt and pepper and let sit at room temperature for an hour.  Right before cooking, dust lightly with flour.   Heat 1 tbsp oil in a heavy dutch oven until almost smoking and sear each side of the short ribs until very nicely browned. Take your time here, the better the sear, the better the flavor.  Add more oil if needed.

2. Reduce heat to medium and add in chopped onion, celery and carrots and saute until starting to brown, about 6-7 minutes.  Add garlic and tomato paste.  Cook for an additional minute, stirring constantly, then pour in the red wine. Increase the heat to medium high and bring to a simmer and cook for 2 minutes. Now add stock, bay leaves, herb sprigs, and ribs.

3. Cover with lid and place into 350F oven for 3 to 3 ½ hours or until fork tender. Carefully remove the ribs from the pan and strain the sauce into a small saucepan, pressing down with a ladle on the veggies, to get out all of the sauce.  Bring sauce to a simmer and reduce until thickened, about 5 minutes.  Remove from heat and stir in the butter.  Test the seasonings and add salt and pepper as needed.

Makes 4-6 servings

Note: Normally, the carrots are very mushy and not palatable by the time the meat is tender.  This time my carrots didn’t turn to mush, so I picked some of them out before straining the sauce and added them to the plate. Adds a bit of color and flavor.

OK, now that I’ve fully disclosed the side effects, I can say this is really really good. Its so fresh and tangy… just yummy. I served it with oven roasted sweet potatoes and a tomato salad. My uber-fancy sweet potato fry holder… an egg cup. I knew I would find another use for those things!

Churrasco Recipe

2 small filet mignon, butterflied and pounded thin
salt
pepper

1. Season both sides of steak with salt and pepper. Grill about 2 minutes per side on a very hot grill. Serve with Chimichurri.

Chimichurri Recipe

3 tbsp red wine vinegar
2 large cloves garlic, chopped
2 tablespoon lime juice
1/2 cup parsley
3 tbsp cilantro
1/4 tsp crushed red pepper
3 tbsp olive oil
salt
pepper

1. Combine vinegar, garlic and lime juice in bowl of small food processor. Pulse a few times to chop finely. Scrape the sides and repeat until garlic is pulverized. Add the parsley, cilantro and red pepper flakes and  pulse  few times until roughly chopped. Do not completely puree. Scrape into a small bowl and stir in the olive oil. Season with salt and pepper. You may want to adjust the vinegar or lime juice to your liking.

Note: You can also chop all the ingredients and simply stir together.

Makes 2 Servings

Sweet Potato Oven Fry Recipe

2 sweet potatoes, cut into fries (I prefer them thin)
2-3 tbsp olive oil
1/4 – 1/2 tsp chili powder
salt
pepper

1. Preheat oven to 450 degrees.  Place sheet pan in the center of the oven.  Add all ingredients to a large bowl and toss well to combine and cover the fries with oil and seasonings.

2. Carefully arrange the potatoes onto the hot sheet pan in a single layer and place back in the oven. Bake at 450 for about 10-15 minutes until nicely browned.  If you have a convection oven, turn that on, but it will take less time to cook.  Keep an eye on the fries, as they will burn very easily.  Serve immediately.

Makes 2-3 Servings

Note: Sometimes I turn the oven up to broil in the last few minutes to really get good browning.