Braise meat and
onion\tuntil
well done.
Mix in Texas Red Chili seasoning, flour
and
2
cups au jus or beef stock. Simmer mixture for approximately 20 minutes, stirring often so chili does not
stick\tand
burn.
Serve
in
bowl topped with grated cheese and
diced onions. Serve with taco salad, nachos and burritos.
Heat shortening in a stainless steel saucepan over medium heat. Stir in flour to a paste consistency.
Cook until golden brown. Add red chili powder and cook for an additional minute.
Add cold water gradually and stir constantly so that lumps do not form.
Add seasonings.
Simmer over low heat for 15 minutes.
Use in any recipe calling for red chile sauce.
Makes about 1 quart.
Fry corn tortillas in deep fat to soften.
Immerse in chili sauce and place on a warm oven-proof plate.
Sprinkle with grated cheese and chopped onion.
Cover with red chili sauce and place another tortilla on top.
Repeat the process then pour enough chili sauce over them to cover tortillas.
Three tortillas make one serving.
A fried egg is traditional on top of each enchilada.
ake gravy:.
Combine minced chili pepper, spices, cilantro(or parsley
lices brush them with the chili paste and sandwich them back
dd the brown sugar, roasted red chili paste and fish sauce and
long with ginger, garlic, sweet red chili sauce and jalepeno peppers; stir
ombine olive oil, garlic and red chili pepper in large saute pan
For the chili powder: Toast the Aji Panca,
pound of ground beef in pan first, then proceed with recipe.
ores from lychees.
Slice beef thinly. Prepare marinade and marinate
Bring 10 cups water to boil. Add beef shank and bring to boil again. Cook for 1 minute. Drain and set aside.
Combine remaining 10 cups water and soy sauce in a large soup pot. Add beef shank and bring to boil. Reduce heat to medium. Cover and braise for 40 minutes or until tender. Turn over once during braising. Let cool and slice.
Combine green onion, red chili peppers, soy sauce glaze, sesame seed oil and sliced beef shank.
Enjoy!
Heat oil in a wok over high heat. Add onion, ginger and garlic and stir-fry for 1-2 mins until onion is tender. Add ground beef and curry powder and cook for 4-5 mins, until browned. Add vegetables, water chestnuts, stock, oyster sauce, soy sauce, red chili and sesame oil. Stir-fry for 1-2 mins until cabbage begins to wilt and vegetables are tender. Add noodles and cilantro and stir-fry for 1 min. Serve sprinkled with peanuts, if using.
Cube beef then dust with 2 teaspoons chili powder, salt and pepper and
Marinate the beef with half of the the
shallots, garlic, galangal (or ginger), red chili, and tofu. (If you are
nions, tomatoes, green chilies,(and red peppers/breakfast meat if you
or 10-15 minutes.***.
* Red Chile recipe above. Varied amounts and
nd the chopped red chili pepper.
Add ground beef and let brown
at while the chili cooks (after all, good chili doesn't have