o make the mango and chili salsa, deseed and chop 4 of
Dried Chili Salsa is Recipe #408273.
In a dutch oven over medium high heat melt bacon fat.
Brown beef with black pepper. We like to chop the beef so it is a fine mince, not chunky-that part is up to you.
Drain off most of the fat, leaving about 1/4 cup.
Add chicken broth.
Bring to a boil.
Reduce heat to medium low and cook until liquid has reduced to 1 inch.
Add beef broth, salsa and remaining spices.
Cook to desired thickness.
Serve with warm corn tortillas and shredded sharp cheddar cheese.
n advance).
For the salsa, put the chopped green tomatoes
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
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.
long with ginger, garlic, sweet red chili sauce and jalepeno peppers; stir
ombine olive oil, garlic and red chili pepper in large saute pan
Place shrimp, chili pepper, cilantro, fish sauce, brown
make the mango-chili salsa. Mix the mango and chili with the remaining
In a dry frying pan toast the pine nuts until they are golden brown. Meanwhile, mix the tomatoes, chili, red onion, green onion, basil, lime zest, tomato juice and olive oil. Add the pine nuts, then the garlic and lime juice and season to taste, adding a pinch of sugar. Leave to stand for 30 mins before serving to allow the flavors to infuse. Serve as a canape on a spoon or as a sauce on the side.
Top with blue cheese, Red Onion Salsa and lettuce. Fold tortillas in
an first, then proceed with recipe.
shallots, garlic, galangal (or ginger), red chili, and tofu. (If you are
nions, tomatoes, green chilies,(and red peppers/breakfast meat if you
f the cheese and the chili peppers.
In another mixing
For the chili powder: Toast the Aji Panca,