Chapter Ten
Beef
Cheese Enchiladas in Chili Gravy
Beef Chimichangas
The filling for these excellent little deep-fried filled tortillas is cooked in the crockpot, making it tender and succulent. It cooks all day; when you get home, just form the chimichangas and fry until crisp.
Serves 8–10
2 pounds beef sirloin tip
1 onion, chopped
3 cloves garlic, minced
1 cup beef broth
2 tablespoons chili powder
½ teaspoon salt
1 cup Tomato Salsa
¼ cup sliced green olives
1 (16-ounce) can refried beans
2 cups shredded Cheddar cheese
16 (8") flour tortillas
Vegetable oil
1. Cut beef into 2" cubes and place in a 4- to 6-quart crockpot along with onion, garlic, and beef broth. Cover and cook on low for 7–9 hours until beef is very tender. Using slotted spoon, remove beef and vegetables from broth. Shred meat, using 2 forks.
2. In large bowl, combine shredded beef and vegetables with chili powder, salt, Tomato Salsa, and green olives. Open can of refried beans and mash slightly.
3. Spread refried beans onto each tortilla. Top each with about ¼ cup of beef mixture, then 1 tablespoon of cheese. Fold tortillas around filling, tucking in sides; use toothpicks if necessary to hold together. Freeze any remaining filling.
4. Heat 1" of vegetable oil in heavy deep skillet to 375oF Fry chimichangas, two at a time, for 2–4 minutes on each side, removing from oil when brown and crisp. Drain well on paper towels before serving. If necessary, keep warm in 250oF oven until all are cooked.
Serving Suggestions
Serve these spicy and crisp chimichangas with sour cream, tomatillo salsa, red tomato salsa, and fresh Guacamole for dipping. Be sure to let them cool on paper towels or kitchen towels for at least five minutes before serving; they're very hot!
Picadillo
Picadillo is a spicy beef mixture made with ground beef, raisins, olives, and almonds. Use it as a filling for tacos or enchiladas or stuffed peppers, or as an appetizer dip with tortilla chips.
Serves 8
1 pound ground beef
1 onion, chopped
3 cloves garlic, minced
1 (14-ounce) can diced tomatoes with green chiles, undrained
3 tablespoons tomato paste
½ cup beef broth
cup raisins
1 tablespoon chili powder
½ teaspoon salt
teaspoon cayenne pepper
1 tablespoon vinegar
teaspoon cinnamon
¼ cup sliced pimento-stuffed green olives
¼ cup slivered almonds
1. In heavy skillet, brown ground beef with onion and garlic until beef is no longer pink, stirring frequently to break up meat. Drain well.
2. Add remaining ingredients, stir, and simmer over low heat for 15–20 minutes to blend flavors. Serve with soft tacos, warmed tortillas, or hot cooked rice.
Frito Pie
This unusual recipe may seem strange to you, but it's a Texas favorite.
Attend any high school football game in Texas, and you'll see Frito Pie being enjoyed in the stands during halftime.
Serves 2
2 (US-ounce) bags Fritos corn chips
1 cup canned chili con carne, heated
3 tablespoons chopped onion
½ cup shredded Cheddar cheese
4 pickled jalapeño slices, if desired
Split open the corn chip bags along the side. Pour heated chili and onion into the bags and sprinkle with cheese and jalapeño slices. Eat it right out of the bag with a plastic spoon.
Who Invented Frito Pie?
The origins of this unique treat remain open to dispute. It may have been invented at a Woolworth's store lunch counter, or it could have been created by Mrs. Daisy Doolin, the mother of the man who bought the rights to the original corn chip recipe and founded the Frito-Lay Company.
Frito Pie for a Crowd
Use leftover Classic Chili to make this comforting and filling main dish in the middle of winter. Don't try to use another brand of corn chips; the result just won't be the same.
Serves 6
5 cups Fritos corn chips
3 cups chili con carne, canned or homemade
½ cup chopped onion
2 cups shredded Cheddar cheese
Preheat oven to 350oF. In 2-quart baking dish, place half of the corn chips. Pour over half of the chili, onion, and Cheddar cheese; repeat layers. Bake at 350oF for 20–25 minutes or until cheese is melted and chili is bubbling.
Cheese Enchiladas in Chili Gravy
Enchiladas were first folded, not rolled. This classic recipe can also be made with any brand of canned chili. Serve with sour cream, guacamole, and salsa.
Serves 6
¼ cup vegetable oil
12 flour tortillas
3 cups shredded Cheddar cheese
1 onion, chopped
2 jalapeño chiles, minced
2 cups Chili Gravy
1. Preheat oven to 375oF. Heat oil in large saucepan over medium heat. Place each tortilla in the hot oil for a few seconds, then place on work surface.
2. Top each tortilla with cheese, onions, and chiles and fold in half. Place in 13" × 9" glass baking dish. When all tortillas are filled, pour Chili Gravy over all. Bake at 375oF for 15–20 minutes until thoroughly heated.
Tex-Mex Meatloaf
You can use plain or flavored tortilla chips in this easy meatloaf as you'd like.
If you don't have a meat thermometer, bake until the juices run clear and the meatloaf is no longer pink in the center.
Serves 6
1 cup finely crushed tortilla chips
1 tablespoon chili powder
½ teaspoon dried oregano
teaspoon pepper
¼ cup buttermilk
1 egg
¼ cup salsa
2 tablespoons chopped cilantro
1 pound ground beef
½ pound pork sausage
¼ cup ketchup
1 tablespoon mustard
½ teaspoon Tabasco sauce
1. Preheat oven to 350oF. In large bowl, combine crushed tortilla chips, chili powder, oregano, pepper, buttermilk, egg, salsa, and cilantro and mix well until blended.
2. Add beef and sausage to buttermilk mixture and mix gently using hands. Do not overwork! Shape into oval loaf and place on broiler pan. In small bowl, combine ketchup, mustard, and Tabasco sauce and spread over loaf.
3. Bake at 350oF for 55–65 minutes or until meat thermometer inserted in center registers 165oF. Remove from oven, cover with foil, and let stand for 10 minutes before slicing.
Meatloaf Tips
The critical steps to making meatloaf are to make sure you do not overwork the meat, as this compacts the mixture and makes the meatloaf tough, and to let the meatloaf stand, covered with foil, for about 10 minutes after cooking so the juices can redistribute.
Beef and Bean Enchiladas
Refried beans add smoothness and richness to the filling in these delectable enchiladas. Serve with a large green salad and some melon balls, and an ice cream sundae buffet for dessert.
Serves 6–8
1½ pounds ground beef
1 onion, chopped
4 cloves garlic, minced
1 jalapeño pepper, minced
1 green bell pepper, chopped
1 (16-ounce) can refried beans
½ cup green salsa
½ teaspoon salt
teaspoon cayenne pepper
3 cups Enchilada Sauce
½ cup vegetable oil
12 corn tortillas
2 cups shredded Cheddar cheese
1½ cups crumbled queso blanco
1 cup sour cream
1. Preheat oven to 350oF. In large skillet, cook ground beef with onion and garlic, stirring to break up meat, until beef is brown. Add jalapeño and green peppers and cook, stirring, for another 3–4 minutes. Drain well if necessary. Stir in refried beans, green salsa, salt, and cayenne pepper.
2. Pour 1 cup of Enchilada Sauce in a 13" × 9" baking dish. In heavy skillet, heat vegetable oil until hot. Dip corn tortillas, one at a time, into the oil, then dip into remaining Enchilada Sauce. Place on work surface and top with about cup beef mixture and 1 tablespoon Cheddar cheese; roll up and place in baking dish.
3. Pour remaining Enchilada Sauce over rolled enchiladas and top with remaining cheeses. Bake at 350oF for 30–40 minutes or until sauce bubbles around edges and enchiladas are hot. Serve with sour cream, salsa, and chopped lettuce.
Homemade Refried Beans
Make your own refried beans by mashing about a pound of cooked or canned beans and frying in a few tablespoons of vegetable oil or lard. Add any spices you'd like and stir the mixture frequently, until the beans absorb the fat and are smooth and creamy.
Mexicali Rice and Beef
This hearty and rich casserole is perfect for a cold winter night.
Serve it with some warmed flour tortillas, a green salad with a mild ranch salad dressing, and Pineapple Cake for dessert.
Serves 6
1 cup long-grain rice
2 cups beef broth
1 tablespoon chili powder
½ teaspoon cumin
1 pound ground beef
1 onion, chopped
3 cloves garlic, minced
2 green bell peppers, chopped
2 chipotle peppers in adobo sauce, minced
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
2 tablespoons adobo sauce
1 cup beef broth
¼ teaspoon pepper
1½ cups shredded Colby cheese
1. In heavy saucepan, combine rice with 2 cups beef broth, chili powder, and cumin, and bring to a boil. Cover, reduce heat, and simmer for 15–20 minutes until rice is tender and liquid is absorbed. Meanwhile, in heavy saucepan cook ground beef with onion and garlic until beef is browned. Add bell peppers and chipotle pepper; cook and stir for 2 minutes longer. Drain well.
2. Preheat oven to 375oF. Add tomato sauce, paste, adobo sauce, beef broth, and pepper to ground beef mixture. Cook over medium heat, stirring frequently, for 15 minutes. Combine cooked rice and beef mixture in 2-quart casserole and mix thoroughly. Top with cheese and bake at 375oF for 20–25 minutes until cheese melts.
How to Cook Rice
To cook fluffy rice, use double the amount of liquid as rice, do not uncover while rice is cooking, and let rice stand off the heat for 5 minutes before using, then fluff and serve. Use a fork to fluff rice; a spoon will crush the grains.
Beef and Potato Burritos
Sweet potatoes are a common Tex-Mex ingredient with a honeylike flavor and tender texture. They hold together the filling in these sweet and spicy burritos and add a Southern touch.
Serves 6–8
1 Anaheim chile
1 pound ground beef
1 sweet potato, peeled and chopped
1 onion, chopped
3 cloves garlic, minced
2 chipotle chiles in adobo sauce, chopped
1 (15-ounce) can pinto beans, rinsed
cup taco sauce
½ teaspoon salt
teaspoon cayenne pepper
15 flour tortillas
1½ cups shredded pepper jack cheese
3 cups vegetable oil
1. Roast Anaheim chile under broiler or over a gas flame until blackened. Place in paper bag to steam, then peel, seed, and chop. Set aside.
2. In heavy skillet, crumble ground beef and add sweet potato, onion, and garlic. Sauté these ingredients, stirring frequently, until beef is brown and vegetables are tender. Drain well if necessary. Add Anaheim chile, chipotle chiles, pinto beans, taco sauce, salt, and pepper, and mix well.
3. Place 3 tablespoons beef mixture on each tortilla and top with 1 tablespoon grated cheese. Roll up tortillas, folding in ends.
4. Heat vegetable oil in a deep skillet to 375oF. Fry burritos, two at a time, until crisp and golden brown, about 2–3 minutes on each side. Drain on paper towels, let cool about 5 minutes, and serve.
About Sweet Potatoes
There are sweet potatoes and there are yams, and the two are not the same. Sweet potatoes (genus Ipomoea), with their yellow or orange flesh, are what Americans call yams. Technically, yams are a different variety of plant (genus Dioscore) with a white flesh that is not at all sweet.
Chicken-Fried Steak
A little bit of masa harina is mixed in with the flour used to coat the steaks (and to make the gravy) in this easy recipe; it adds a bit more crunch and some subtle corn flavor.
Serves 6
6 (6-ounce) cube steaks
1 cup flour
½ cup masa harina
1 teaspoon salt
¼ teaspoon pepper
1 tablespoon chili powder
2 eggs
½ cup heavy cream
½ teaspoon salt
teaspoon cayenne pepper
3 cups vegetable oil
1 cup milk
½ cup heavy cream
½ cup beef broth
1. Place cube steaks on waxed paper. On shallow plate, mix flour, masa harina, 1 teaspoon salt, ¼ teaspoon pepper, and chili powder; stir until combined.
2. In shallow bowl, beat eggs with ½ cup cream, ¼ teaspoon salt, and cayenne pepper until smooth.
3. Dredge steaks in flour mixture, then dip into egg mixture and back into flour mixture. Place on wire rack and let stand for 15 minutes to dry.
4. Preheat oven to 200oF. In deep heavy skillet, heat oil to 375oF. Fry steaks, two or three at a time, for 8 minutes, then turn and fry for 4–5 minutes longer until crisp and golden. As steaks are cooked, remove to warm oven.
5. When all steaks are cooked, carefully remove most of the oil from the pan, leaving the drippings and brown bits behind in about 2 tablespoons of the oil. Add 3 tablespoons of the flour mixture used to dredge steaks and cook and stir over medium heat until light brown. Add milk, ½ cup heavy cream, and beef broth; cook over medium heat, stirring constantly, until mixture simmers and thickens. Serve gravy over steaks.
Menu Suggestions
This old-fashioned and classic Tex-Mex recipe is delicious served with mashed potatoes, a green salad, and a bakery cake for dessert. Be sure to serve the steaks as soon as the gravy is done so your guests get to enjoy the crisp crust and tender and melting interior.
Chili Mac
Chili Mac is a definite Mexican-American hybrid Ground beef, kidney beans, and macaroni are all simmered together in a spicy tomato sauce to make a hearty and easy dinner ready in about 30 minutes.
Serves 4
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup uncooked elbow macaroni
1 (14-ounce) can tomatoes with green chiles, undrained
1 (10-ounce) can condensed tomato soup
2 tablespoons Taco Seasoning Mix
1 teaspoon ground red chile powder
teaspoon pepper
teaspoon cayenne pepper
1 (15-ounce) can kidney beans, drained
¾ cup water
1 cup grated Cheddar cheese
1. In large skillet, brown ground beef with onion and garlic; drain well if necessary. Add green pepper and cook for another 2–3 minutes. Stir in remaining ingredients except cheese and bring to a boil. Cover pan, reduce heat, and simmer for 15–20 minutes until macaroni is tender.
2. Leave in skillet and sprinkle with Cheddar cheese; cover pan and let stand for 3–4 minutes until cheese melts. Serve with sour cream, salsa, and guacamole.
Tone It Down for Kids
If you're sewing this recipe to kids, you may want to cut down on the amount of chile powder and pepper. Serve some crushed red pepper flakes or ground red chile powder on the side for those who want to make their dinner spicier.
Beef Migas
Corn chips are a classic Texas treat not common in Mexico.
In this layered casserole, they are used in place of pasta; the chips will soften slightly as the casserole bakes but will retain a bit of crunch.
Serves 4–6
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 (8-ounce) can tomato sauce
1 (14-ounce) can diced tomatoes with green chiles, undrained
2 tablespoons Taco Seasoning Mix
2 cups frozen corn
1 (15-ounce) can pinto beans, drained
2 jalapeño peppers, minced
½ cup garlic-stuffed green olive slices
1 (8-ounce) bag corn chips
1½ cups shredded Colby cheese
1. Preheat oven to 375oF. In heavy skillet, cook ground beef, onion, and garlic until beef is browned, stirring to break up meat. Drain well if necessary. Stir in tomato sauce, diced tomatoes, and Taco Seasoning Mix; stir well. Simmer over medium heat for 5 minutes.
2. Stir in corn, pinto beans, jalapeño pepper, and olives. In 2-quart casserole, layer one-third beef mixture with one-third of the chips. Repeat layers, ending with beef mixture. Sprinkle cheese over the top.
3. Bake at 375oF for 25–35 minutes or until cheese melts and casserole bubbles around the edge. Top with sour cream, salsa, and chopped avocado and serve.
More Toppings
You can put out more toppings if you'd like. Shredded lettuce, chopped fresh tomatoes, different types of shredded cheese, minced jalapeño or serrano chiles, or Pico de Gallo and Salsa Verde are all good with the bean and beef combination in this dish.
Rib-Eye Steak
This simple recipe can be used with just about any cut of steak.
Porterhouse steaks, T-bones, and sirloin steaks are all good choices.
Serves 6
¼ cup Three-Chile Rub
6 rib-eye beefsteaks
2 cups mesquite chips
3 tablespoons adobo sauce
1. Sprinkle the Three-Chile Rub over the steaks on both sides. Cover steaks and place in refrigerator for at least 2 hours. Soak mesquite chips in water for 2 hours.
2. When ready to cook, prepare and preheat grill. Sprinkle mesquite chips over coals and place steaks on grill. Cover and cook for 5 minutes. Turn steaks, brush each with adobo sauce, and cook until desired doneness. Let stand for 5 minutes before serving.
Beef Tamales
Make the dough for the tamales using beef broth instead of chicken broth for more flavor. You can substitute cooked, drained ground beef for the shredded beef in this classic recipe.
Yields 16
16 corn husks
1 tablespoon butter
½ cup onion, chopped
3 cloves garlic, minced
1 jalapeño pepper, minced
¼ cup Tamale Sauce
½ cup shredded roast beef
1¾ cups Tamale Sauce
1 batch dough from Plain Tamales
1. Soak corn husks in hot water for 1 hour. Meanwhile, heat butter in heavy skillet and cook onion, garlic, and jalapeño pepper until crisp-tender. Add ¼ cup Tamale Sauce and beef; simmer for 4–5 minutes. Let cool for 30 minutes.
2. Drain husks and spread tamale dough on husks to within 1" of edges. Place 1 tablespoon beef filling in center of dough. Fold sides of husks to the middle so edges meet, then fold up bottom and fold down top to enclose filling. Tie with kitchen string. Place in colander and steam over simmering water for 1 hour or until corn husk peels away easily from tamales.
3. In medium saucepan, heat 1¾ cups Tamale Sauce over low heat and serve with tamales.
Oven-Barbecued Beef Brisket
You can use Brisket Mopping Sauce instead of the recipe below if you'd like. Slice the brisket across the grain and serve with warmed flour tortillas, a variety of salsas, and some shredded cheese.
Serves 8–10
1 (5-pound) beef brisket
1 teaspoon garlic pepper
1 teaspoon onion salt
2 tablespoons chili powder
1 teaspoon cumin
¼ teaspoon cayenne pepper
1 (12-ounce) can beer
1 (18-ounce) bottle barbecue sauce
2 chipotle peppers in adobo sauce
3 tablespoons adobo sauce
1. Preheat oven to 300oF. Place beef brisket, fat side up, in a large baking pan. Sprinkle with garlic pepper, onion salt, chili powder, cumin, and cayenne pepper and rub into meat. Pour half of beer over meat, cover pan with foil, and bake at 300oF for 2 hours.
2. In heavy saucepan, combine remaining beer, barbecue sauce, chipotle peppers, and adobo sauce and bring to a simmer. Cook for 15–20 minutes until thickened.
3. Pour over meat in baking pan and bake, uncovered, 60–75 minutes longer until meat is tender. Remove from oven and let stand, covered, for 15 minutes before slicing.
Make-Ahead Tips
This barbecued meat can be frozen for up to 3 months. Slice it across the grain and pack into plastic food-storage containers along with some of the sauce. Cover, label, and freeze. To thaw and reheat, place in saucepan and cook over low heat, stirring frequently, until meat is hot and sauce bubbles.
Beef Empanadas
These little pastries can be partially made ahead of time.
Make the dough, cover, and chill. Make the ground beef filling, cover, and chill. Then assemble and bake just before serving.
Serves 6–8
1 cup lard or solid shortening
¼ cup hot water
1 tablespoon milk
2½ cups flour
½ teaspoon salt
teaspoon cayenne pepper
1½ cups shredded Cheddar cheese
½ pound ground beef
1 onion, chopped
3 cloves garlic, minced
1 cup frozen hash brown potatoes
2 teaspoons chile paste
1 (4-ounce) can diced green chiles, drained
1 egg, beaten
1. In large bowl, place lard and top with hot water and milk. Beat mixture, using a fork, until fat absorbs the liquid and is fluffy. Add flour, salt, cayenne pepper, and cheese and mix well until a dough forms. Cover and chill while preparing filling.
2. In heavy skillet, cook ground beef with onion and garlic until beef is browned, stirring often to break up beef. Drain well; stir in potatoes, chile paste, and chiles; cook and stir until mixture is hot and thickens. Let cool for 30 minutes, then chill for 30 minutes.
3. Preheat oven to 375oF. Divide dough into 16 portions and roll or press out, on cornmeal-dusted surface, to 5" rounds. Place 2 tablespoons beef mixture in center of each dough circle; fold over and press edges with fork to seal. Place on baking sheet and brush with beaten egg. Bake at 375oF for 20–30 minutes or until pastries are golden and crisp.
Healthier Shortening
You can now buy solid vegetable shortening in a version that has zero grams of trans fat. Look for the specially marked packages in your grocer's baking aisle. Substitute it, measure for measure, for ordinary solid shortening, butter, margarine, or lard.
Beef Taco Salad
Processed cheese food, a classic Tex-Mex ingredient, is made with emulsifiers so it melts perfectly, every time. There's really no substitute.
Serves 6–8
1 pound ground beef
1 onion, chopped
3 cloves garlic, minced
1 serrano chile, minced
2 tablespoons chili powder
½ teaspoon cumin
1 tablespoon Worcestershire sauce
1 (14-ounce) can tomatoes with green chiles, undrained
1 (16-ounce) package processed cheese food
1 (10-ounce) bag romaine lettuce
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cups corn chips
2 cups shredded Cheddar cheese
1. In heavy skillet, cook ground beef, onion, garlic, and serrano chile until beef is browned, stirring to break up meat. Drain if necessary, then add chili powder, cumin, Worcestershire sauce, and tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes.
2. Cut processed cheese food into ½" pieces and stir into beef mixture; cover and let stand off the heat for 5 minutes.
3. In serving bowl, combine lettuce with bell peppers and corn chips. Top with beef mixture and sprinkle with Cheddar cheese; serve immediately.
Make-Ahead Tips
Ground beef, processed cheese food, tomatoes with green chiles, and corn chips are the “authentic” Tex-Mex ingredients in this yummy salad. You can make the beef mixture ahead of time, but don't add the cheese. Refrigerate until you're ready to eat, then reheat beef mixture, add cheese, and proceed with the recipe.
Shredded Beef Tacos
The meat for these delicious tacos cooks in the crockpot, so when you come home from work or school, all you have to do is assemble the tacos and eat them!
Serves 8–10
2 pounds beef top round steak
1 onion, chopped
3 cloves garlic, minced
½ cup water
1 cup salsa
2 tablespoons chili powder
3 cups torn lettuce
3 tomatoes, seeded and chopped
2 cups shredded Cheddar cheese
1 cup sour cream
¼ cup mayonnaise
2 avocados, peeled and diced
2 chipotle chiles in adobo sauce, minced
16 flour tortillas
2 cups vegetable oil
1. Place beef, onion, and garlic in 4-quart crockpot and pour water over all. Cover and cook on low for 8–10 hours until beef is very tender. Remove meat and vegetables from crockpot. Using 2 forks, shred meat, mixing onion and garlic into the meat.
2. Combine meat mixture, salsa, and chili powder in a large bowl. In another large bowl, combine lettuce, tomatoes, and cheese. In medium bowl, combine sour cream, mayonnaise, avocados, and chipotle chiles. Soften tortillas by wrapping in microwave-safe paper towels and heating on medium for 2–3 minutes.
3. Heat vegetable oil to 375oF in large skillet. Working with one at a time, place ¼ cup beef filling on a flour tortilla and fold in half; seal edges with toothpick. Immediately place in hot oil and cook until tortilla is golden and crisp, about 2–4 minutes. Remove from oil, tipping carefully to drain out any hot oil. Let drain on paper or kitchen towels for 2–3 minutes, then remove toothpicks, carefully pry open the tortilla and add lettuce mixture and sour cream mixture. Serve immediately.
A Simpler Method
You can also make these tacos in the usual way: heat purchased crisp taco shells and serve with meat mixture, lettuce mixture, sour cream mixture, and any other condiments you'd like. But at least once, try the fried tortilla method. The combination of hot crisp tortilla, tender, hot meat filling, and cold vegetables and sour cream is fabulous.
Tex-Mex Smoked Brisket
As with any tough cut of meat, brisket becomes meltingly tender when slowly cooked and sliced across the grain.
Serves 18–20
5- to 6-pound beef brisket, well trimmed
5 cloves garlic, slivered
½ cup Three-Chile Rub
6 cups mesquite chips
1. Trim brisket well of any excess fat. Sliver garlic and, using a knife, cut a deep hole in the meat for each sliver of garlic; insert garlic. Sprinkle Three-Chile Rub over meat, rub in well, cover, and refrigerate overnight.
2. The next day, prepare grill for indirect cooking or prepare a smoker. Soak mesquite chips in water for a couple of hours and place on the coals. Put the brisket, fat side down, on the grill or smoker rack. Smoke for 1¼ hours per pound of meat, adding more charcoal to the grill or smoker about every hour. During last hour of cooking, spread Mopping Sauce over brisket several times.
3. When beef is tender, remove from smoker, cover with foil, and let stand for 15 minutes, then slice across the grain and serve.
Freeze Leftovers
Freeze the leftover meat to use in Shredded Beef Tacos or Beef Chimichangas. Slice meat and place in freezer containers with a spoonful of the sauce. Seal, label, and freeze for up to 3 months. To thaw, let stand in refrigerator overnight, then reheat in microwave or top of a double boiler over simmering water.
Beef-Stuffed Chiles
When you gently lower the stuffed chiles into the oil, keep the slit side up. The heat will seal the slit with the egg batter so the filling stays inside while it cooks.
Serves 6
6 poblano chiles
1½ cups shredded Oven-Barbecued Beef Brisket
2 tablespoons vegetable oil
1 onion, chopped
1 green bell pepper, chopped
2 chipotle peppers in adobo sauce, minced
1 tomato, seeded and chopped
½ cup Red Chile Sauce
1½ cups shredded Muenster cheese
2 tablespoons flour
4 eggs, separated
¼ cup flour
1 teaspoon salt
teaspoon pepper
2 cups vegetable oil
1. Roast poblano chiles under a broiler or over a gas flame until skin is charred. Place in paper bag and let steam for 10 minutes. Peel peppers, cut a slit in the side, and remove membranes and seeds.
2. Shred beef and set aside. In heavy skillet, heat vegetable oil over medium heat and cook onion and green bell pepper until crisp-tender. Add chipotle chiles and tomato along with shredded beef and Red Chile Sauce; cook and stir for 4–5 minutes. Remove from heat and let cool for 30 minutes.
3. Stuff peppers with beef mixture and 2 tablespoons Muenster cheese. Sprinkle with 2 tablespoons flour and shake off excess. In medium bowl, beat egg whites until stiff. In another medium bowl, beat egg yolks with ¼ cup flour, salt, and pepper; fold into egg whites.
4. Heat vegetable oil to 350oF in deep heavy skillet. Dip stuffed chiles, one at a time, into egg batter and gently lower into oil. Fry for 2–4 minutes on each side until golden brown. Drain on kitchen or paper towels and serve with salsa.
Fajitas with Soft Tortillas
If you make your own tortillas for this delicious dish, you probably won't need to warm them before rolling because they will stay soft for a day or two. If you purchase tortillas, warm them before serving.
Serves 4
1 pound flank steak
2 tablespoons Taco Seasoning Mix
1 tablespoon lime juice
2 tablespoons vegetable oil
2 tablespoons adobo sauce
1 tablespoon butter
1 onion, chopped
3 cloves garlic, minced
1 (4-ounce) can minced green chiles, drained
1 cup shredded Cheddar cheese
1. Lightly score flank steak with the tip of a knife. Place in large zip-lock bag and add Taco Seasoning Mix, lime juice, vegetable oil, and adobo sauce. Seal bag and massage to rub the seasonings into the meat. Refrigerate at least 8 hours or overnight.
2. The next day, prepare and preheat grill. In heavy skillet, melt butter over medium heat and sauté onion, garlic, and green chiles until onion is crisp-tender; set aside. Remove flank steak from marinade; discard marinade.
3. Grill steak for 3–6 minutes on each side until desired doneness. Remove steak from grill, cover with foil, and let stand for 5 minutes. Slice steak thinly across the grain and serve with onion mixture, cheese, and Tomatillo Chutney in tortillas.
History of the Fajita
The Spanish word fajita means “belt” or “girdle” and refers to the skirt steak, a cheap cut of meat around the belly of the cow that ranch workers were given for their own use. These tough cuts were marinated, grilled, sliced against the grain, and served in warmed tortillas.
