Combine ginger, garlic, soy sauce, chiso and lime juice in flat glass dish just large enough to hold steak (read Ziplock baggie:>) and set aside. Trim steak to remove excess fat and season to taste with pepper on top and bottom. Sear beef quickly in hot peanut oil on all sides over high heat. Cook to rare stage only.

Place in dish with marinade and turn to coat well. Refrigerate, turning occasionally, at least one hour. Steak should be very cold and firm before slicing.

To serve, thinly slice diagonally. Sprinkle steak slices with thinly sliced green onions cut on the bias and spoon small amount of marinade over, or serve on a bed of julienned carrots, Chinese pea pods, or other thinly sliced vegetables, if desired. Makes 4 sevings.

Note: Chiso or ooba is available in Oriental markets.

From: Chile Head Mailing List
Posted By: Imildur@aol.com
Post Date: Tue, 8 Sep 1998

Stuffed Arepas From Venezuela
Heat oil in a heavy skillet over medium heat, add meat, onions, garlic, green chile, tomato, achiote, cumin, thyme, black pepper and salt, and cook, stirring occasionally, for 20 minutes, or until tomatoes have formed a thick sauce. Stir in olives and capers.

Prepare a recipe of basic arepas, shape into 3-inch discs (3/4-inch thick), cook. When done, split in half, fill with meat sauce and serve hot.

From: Denver Post - Vista Magazine
Posted By: Compliments of Garry's Home Cookin'
Post Date:

If using canned chipotle chilies, in a blender puree them with the water and reserve the puree. If using dried chipotle chilies, stem and seed them wearing rubber gloves, in a small bowl let them soak in the boiling hot water for 20 minutes, and in a blender puree the mixture, reserving the puree.

In a large heavy kettle cook the onions and 6 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add cumin, and cook the mixture, stirring, for 30 seconds. Add the beef and cook the mixture, stirring and breaking up the lumps, until the meat is no longer pink. Add the reserved chipotle puree, the tomatoes, broth, bay leaf, oregano, and salt and simmer the mixture, uncovered, adding more water if necessary to keep the beef barely covered, for 30 minutes. Stir in the bell pepper, canned green chilies, and cornmeal and simmer the mixture, stirring occasionally, for 30 minutes. Stir in the kidney beans, coriander and remaining 2 garlic cloves, minced, and salt to taste, simmer the chili for 3 to 5 minutes, or until the beans are heated through, and discard the bay leaf. The chili may be frozen or made 3 days in advance, cooled, uncovered, and kept covered and chilled.
Yield: 6 to 8 servings

From: Gourmet Magazine
Posted By:
Post Date:

Red Chili Sauce

Place chilies in a medium bowl and cover with boiling water. Let stand 1hour. Place chilies along with soaking water into a blender and process until smooth. Pour into a 2 quart saucepan and whisk in remaining ingredients. Bring to a boil over medium high heat. Reduce heat to very low. Cover and simmer 10 minutes stirring occasionally.
Makes about 2 1/2 cups

Beef Enchiladas

Prepare red chili sauce.
Cut meat lengthwise with knife into 1 inch strips. Then cut crosswise at 1 inch intervals to form 1 inch cubes
Sprinkle beef with salt. Brown half of beef in hot oil in a large skillet over medium high heat 10 to 12 minutes, turning frequently. Remove with slotted spoon to plate. Repeat with remaining beef. Reduce heat to medium and add onion cook and stir 4 minutes or until onion is softened. Return beef to skillet. Stir in broth, raisins, garlic, cloves, anise seeds and 1/4 cup Red chili Sauce. Bring to a boil over medium high heat. Reduce heat to low. Cover and simmer 1 1/2 to 2 hours until beef is very tender. Using 2 forks pull beef into coarse shreds in skillet. Remove from heat. Preheat oven to 375 F Heat remaining Red Chili Sauce in a medium skillet over medium heat until hot, remove from heat. Dip 1 tortilla in sauce with tongs a few seconds or until limp. Remove, draining off excess sauce. Spread about 3 tablespoons meat filling down center of tortilla. Roll up and place in a 13x9 inch baking dish. Repeat with remaining tortillas, sauce and meat filling. Pour remaining sauce over enchiladas. Sprinkle cheese over top. Bake 25 minutes or until bubbly and cheese is melted. To serve, spoon sour cream down center of enchiladas. Sprinkle with olives. garnish if desired.
Makes 4 to 6 servings.

From: Billy "Tex" Carmichael, Via Rec.food.recipes
Posted By: b_carmichael
Post Date: Thursday, March 19, 1998

1. In a large skillet over medium-high heat, saute onions and mushrooms in oil and sherry for 10 minutes. Cut steak into 1-1/2-inch strips and add to saute, cooking for 2 minutes more. Add chiles, cumin, coriander, and cilantro, and cook 3 more minutes, stirring frequently.

2. Warm tortillas in toaster oven or conventional oven. Arrange bowls of salsa, sliced avocado, and yogurt on a tray. Wrap warmed tortillas in clean cloth napkin. Serve meat filling out of skillet or in prewarmed serving dish. Guests then assemble their own fajitas.

From: The California Culinary Academy
Posted By: The Chile-Heads Recipe Collection
Post Date:

Combine all ingredients in large pan. Add beef strips and marinate overnight. Proceed as usual.

From: Jim Campbell
Posted By: Jim Campbell, jim@wildpepper.com
Post Date: Sat, 04 Jul 1998

In a blender process 1 tablespoon of the vinegar, garlic and chilies to a paste. Add remaining vinegar and next 7 ingredients and season with pepper; process until combined. In a large bowl place beef and pour blender contents over; toss to combine. Marinate, covered, 2 hours at room temperature or refrigerate overnight.

In a large skillet, heat ghee over medium-high heat. Add onion and saute 10 minutes, or until lightly browned. Sprinkle meat with poppy seeds and toss to coat. Turn heat to medium and add meat, marinade, bay leaf and cloves. Cook, turning beef often, 5 minutes. Stir in tomato paste. Reduce heat to low, cover and cook 1-1/2 hours or until beef is very tender. Serve with rice.
Yield 6 to 8 servings.

From: TASTE SHOW #TS4595 (TV Food Network) From The Cookbook Files of Sharon F. Klinger, (tmvm93b@prodigy.com)
Posted By: Judi Mae Phelps
Post Date: Tue Feb 10 1998

***CHILES***
Roast, steam in bag and peel chiles. Slit the chiles lengthwise and remove seeds and veins, leaving the stem intact. Dredge the chiles in 1/4 cup of flour and shake off all excess.

***BEEF***
Cook the boiling beef in the 4 cups of salted water. When done, grind in food processor and add, raisins, onions, garlic salt, cloves and coriander seeds. Mix well and simmer a few minutes. This must be thick.

***BATTER***
Seperate the whites from the yolks. Beat the whites very stiff. Beat the yolks and fold into beaten whites. Add the 6 tbs of flour and fold in.

***MAKING THE RELLENOS***
Spoon the meat mixture into the chiles. Add some cheese Dip the chiles into the batter and fry, at medium heat, in a small amount of cooking oil, turning to brown both sides.

From: Walt Gray. Via: Chile Head Mailing List
Posted By: Walt Gray, waltgray@mnsinc.com.
Post Date: Tue, 13 Oct 1998

Fry the beef in the lard or oil, a few cubes at a time, until well browned. Transfer to a flame proof casserole (or Dutch oven). In the same fat, fry the onion & garlic until golden. Add to the beef.

Drain the Nopalitos, & rinse thoroughly. Add to the beef, onions & garlic with the other ingredients (don't drain the tomatillos). Bring to the boil & simmer gently until the beef is very tender - 2 & 1/2 to 3 hours.

From: The Complete Hot & Spicy Cook Book edited by Emma Callery, Quintet Books UK
Posted By: Paul Richards
Post Date: Tue, 31 Mar 1998

Trim beef, slice thinly. Combine beef, sauces, garlic, ginger, chilli, sugar, sherry and cornflour in large bowl, mix well, cover, marinate 30 minutes or refrigerate overnight. Heat a little of the oil in a wok, add beef, about a quarter at a time, stir-fry few minutes, or until browned. Remove from wok as it is cooked; repeat with remaining oil and beef. Return beef to wok with remaning marinade, blended water and extra cornflour and crumbled stock cube, stir until mixture boils and thickens.

From: Unknown Source
Posted By:
Post Date: 12/15/99

Cut all measts into bite-sized pieces and brown in drippings or oil. Add onion and garlic, and cook until the onion is limp but not brown. Add flour and stir until it is blended in. Add rest of ingredients and cook until meat is tender, about two hours over a low to medium heat. Serves 8 to 10.

This is pretty typical New Mexican fare and you should feel free to play with the spices, so long as you remember that this recipe derives its flavor from the green chiles themselves and, if done properly, that flavor should come through nicely, supported by the flavor of the meats.

The thickness of this stew comes from the amount of flour you use, so you can vary that to suit your personal taste. Remember that flour (as well as cornstarch and other common thickeners) works because the starch molecules cross-link with one another when they are heated during the cooking process. If the chile looks too thin after about an hour, you can add a little more flour by first disolving it in some cold water to make a white liquid which you can then trickle into the hot broth while stirring. Then be sure to allow enough for it to thicken as the stew "cooks down".

While you probably can cook an egg directly in the very hot chile broth, you might be safer poaching the egg in a separte pan filled with simmering salted water, then removing the egg with a slotted spoon and sliding it gently into the bowls of chile just before serving.

From: Lynn Nusom's, "The New Mexico Cookbook"
Posted By:
Post Date:

Prepare chile puree. Place chiles in large nonreactive bowl. Add boiling water to cover and try to ensure that chiles stay submerged. Let stand 30-40 min to soften. Remove chiles to blender. Taste soaking water; if it's bitter discard it and use plain water for the rest, else use a mixture of soaking water and plain water. If you don't want to taste it, it's safer to toss it and use plain water. Add 1 to 1 1/2 c water to chiles and blend until very smooth, 1 to 2 min. Pour mixture through strainer, pressing pulp with spoon or rubber spatula to get all the puree out. Set aside.

Heat 2 T oil in heavy skillet. Add meat and cook until browned. Add 2 c water, cover and simmer 1 hour. Add chile puree to meat and stir in. Mash salt and garlic together to make a paste. Saute chopped onion in 1 1/2 T oil until tender. Mix in salt/garlic paste and 1 1/2 T flour. Stir 1 min to get raw taste out of the flour and add mixture to simmering beef. Add cumin, pepper and oregano. Cover and simmer 2 hours.

Here's the recipe I use. This is a Sonoran style dish and here in Tucson (just north of Sonora) *every* mexican restaurant you go to serves this dish. For variety I sometimes like to use different combinations of chiles. A favorite is a mixture of ancho, New Mexican mild, NM hot, pasilla and chipotle.Rick

From: Richard Thead
Posted By: The Chile-Heads Recipe Collection
Post Date:

Rub paste over steak to thinly cover, refrigerate for at least 4 hours, tightly covered.
Over hot heat, grill the steak for 10 minutes on one side and 8 minutes on the other. Slather jelly on meat and allow to rest for 5 minutes.

Chipotle Paste:
Mix all ingredients in a bowl to form a paste.

Jalapeno Jelly:
In a heavy 2 quart sauce pan over high heat, combine the peppers, jalapenos, sugar and vinegar and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring every 5 minutes. Be careful not to let the mixture boil over.
Turn off the heat and add the pectin, slowly, mixing well. Turn the heat on again to high and cook until the mixture comes back to a boil. Then let cool.

From: GRILLIN' & CHILLIN' SHOW #GR3625
Posted By: Food TV.Com
Post Date:

I am simply taken with the texture and flavorful depth of honest-to-goodness American pot roast, nearly as much as I love the Mexican flavors of roasted tomatillos, garlic and smoky chipotle chilies. In the same pot, with a chorus of Mexican-American vegetables, the meat and sauce become a whole.

Method:
1. The salsa: For dried chilies, toast them on an ungreased griddle or heavy skillet over medium heat, turning regularly and pressing flat with a spatula, about 30 seconds. In a small bowl, cover the chilies with hot water and let rehydrate 30 minutes, stirring frequently to ensure even soaking. Drain and discard the water. (Canned chilies need only be removed from their canning sauce.) While chilies are soaking, roast the unpeeled garlic on the griddle or skillet over medium heat, turning occasionally until soft (they will blacken in spots), about 15 minutes; cool and peel. Roast the tomatillos on a baking sheet 4 inches below a very hot broiler until blackened on one side, about 5 minutes, then flip and roast the other side. Scrape the tomatillos (and their juices), rehydrated or canned chilies and garlic into food processor or blender, and process to a rather fine-textured puree. Transfer to a bowl and stir in enough water (3 to 4 tablespoons) to give the sauce a medium consistency. Taste and season with salt and sugar.

2. The roast: In a shallow dish, smear the meat with the salsa, cover and refrigerate for several hours (the longer the better - up to 24 hours - to infuse the meat with the smokiness). When you're ready to cook the meat, turn on the oven to 325 degrees. Scrape as much salsa as possible off the meat and reserve. Dry the meat on paper towels and sprinkle with salt. Heat the oil in a heavy, medium-size (4 quart) pot, (preferably a Dutch oven) over medium-high; when hot, add the roast and brown on one side about 5 minutes, then flip and brown the other side. Remove the roast to a plate; pour 1 cup of water into the pot and boil over medium, scraping up the browned bits. Stir in the reserved salsa, then return the roast to the pan. Cover tightly and bake for two hours, until the meat is just tender. Distribute the vegetables around the meat, stir to coat them with the pan juices, cover and continue cooking until the meat and vegetables are tender, 30 to 45 minutes.

3. Serving: Use two large metal spatulas (or meat forks) to transfer the roast to a large, warm serving platter. Scoop out the vegetables with a slotted spoon and distribute them around the meat. Skim off the fat from pan juices, and if necessary, boil them to reduce until lightly thickened; there should be about a cup. Taste and season with salt if necessary, then splash the sauce over the meat and vegetables. Sprinkle with cilantro and coarse salt.

Advance preparation:
The salsa (step 1) can be made a day or two ahead, as can the whole dish, though the texture of the meat and vegetables is best right out of the oven. If done ahead, refrigerate covered, then rewarm in the oven, adding a little water to the pan juices as they reheat if they have thickened too much.

Variations and Improvisations:
An equal-size pork shoulder roast or equal weight of chicken thighs can be substituted for the beef (chicken and vegetables can cook together - a total of about 40 or 45 minutes). Other cuts of beef to use include sirloin tip, rump, top round or eye of the round, almost all of which are leaner and will need to be very tightly covered to ensure that they don't dry out.

From: Rick Bayless's Mexican Kitchen , by Rick Bayless
Posted By:
Post Date: 12/15/99

• 1 tablespoon whole black peppercorns
• 1 tablespoon whole white peppercorns
• 2 rib steaks
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon habanero-based hot sauce

Roughly crush the peppercorns and pound the pepper pieces into each side of the steaks. Place in a nonreactive pan. Combine the remaining ingredients and pour over the steaks, making sure both sides are covered. Marinate the steaks for 2 hours at room temperature. Grill or broil the steaks to desired doneness.

Note:Columbus went looking for peppercorns and found chile pepper instead. In celebration of his search, this recipe combines both of the peppers for flavor and heat. When marinated, less tender cuts of steak will produce truly elegant results. An easy way to crush the peppercorns is to wrap them in a towel and pound them with a hammer.

Serves: 2
Heat Scale: Mild

From:Copyright © 1996,Chile Pepper Magazine, All Rights Reserved.
Posted By: ???

Into a large, flame proof casserole dish, add bacon, olive oil, onions, garlic. Saute until tender. Add beef, chipotles, sugar, wine broth, chile powder, herbs, and season with salt & pepper. Place lid over dish to keep the juices. Cook for 10 minutes on medium-high heat. Reduce heat to simmer and cook for approx 1 hour. Remove lid , discard bay leaves; mix in corn starch. Add a bit more wine, heat on high, stirring often until thickened.

From: Chipotle Coyote
Posted By: Chipotle Coyote
Post Date: Sun, 06 Jul 1997

Combine all ingredients except the lime wedges and cilantro sprigs. Marinate steaks for *at least 4 hours*. Grill steaks over the BBQ & brush with marinade. Steaks should be cooked to medium rare, IMHO to be at peak flavor. Serve this with a combination of roasted sweet peppers & chiles (eg New Mex, poblanos, etc..). It also goes well with Coyote summer salsa.

Pepper Fool Note:
I used a 2 lb. Tri-Tip roast instead of the sirloin. I marinated it for 1 day, cooked it with mesquite wood chips. This is an excellent recipe but next time I will use a milider wood (apple, pecan).
There was quite a bit of marinade left over, so next time I will use half the amount of liquid, double up on the meat, or reserve some of the marinade and use it as a sauce.

From: Crazy Coyote, Via:The Chile-Heads Recipe Collection
Posted By: Crazy Coyote
Post Date: ???

"This Tanzanian specialty has the tantalizing aroma of cloves in addition to the curry spices. Make certain that you select green bananas for this dish, or your curry will be overly mushy. Chicken may be substituted for the beef and the cooking time reduced to a total of 40 minutes."

Heat the oil in a skillet and saute the onion until it is light brown, about 5 minutes. Add the steak and saute for 1 minute, then add the chiles, salt, Malawi Curry Powder, and cloves. Saute for 10 minutes, stirring constantly.

Add the tomatoes and the water and simmer, uncovered, for 40 minutes, stirring occasionally. The sauce should be reduced considerably. Add the bananas and cook until both the meat and the bananas are tender, 20 minutes or more.

Serve with white rice, sliced tomatoes, and curry condiments.

From: "A World of Curries", by Dave DeWitt and Arthur Pais
Posted By: The Chile-Heads Recipe Collection
Post Date:

1. Place beef steaks in a utility dish; sprinkle with half the lime juice. Turn steaks over and sprinkle with remaining lime juice. Wrap tortillas securely in heavy duty aluminum foil.

2. Place steaks on grid [eh?] over medium, ash-covered coals. Grill ribeye steaks, uncovered, 6-8 minutes (top loin steaks 10-12 minutes) for medium rare to medium doneness, turning occasionally. Place tortilla packet on outer edge of grid and heat 5 minutes, turning once.

3. Top each steak with equal amounts of cheese. Serve with salsa and tortillas. Makes 4 servings.

From: The National Cattlemen's Beef Association.
Posted By: Real
Post Date: July 25 1997

Mix all ingredients well and marinate filets for 1 hour. Prepare a wood or charcoal grill and let burn down to embers. Remove filets from BBQ sauce and cook on grill for 4 minutes on each side for medium rare.

From: GRILLIN' & CHILLIN' SHOW #GR3625
Posted By:
Post Date: april 97

Preparation: Slice meat about 1/8" thick and then again to form matchsticks. Easier if meat is frozen.

Remove celery leaves, wash and cut stems into 1" lengths. Peel carrots and shred them with a potato peeler. Top, deseed and shred the peppers. Cut green onion into 1/2" lengths or less.

To Cook: Heat 3 Tbss. oil in a wok until very hot. Toss celery, carrot and half the salt briefly until the vegetables are partially cooked. Remove and drain.
Heat 6 Tbs oil in wok until very hot; then allow to cool slightly. Add beef matchsticks and cook over medium heat stirring constantly.(Do not let juices stick to side of wok and char or they will ruin the flavour.) Cook evenly and thoroughly prevent sticking with e.g. chopsticks for about 10mins until the beef is dry looking and stiff.
Then add the bean sauces, peppers garlic, half the green onion and remaining salt and rice wine. Stir well. When the smell of garlic and bean sauces becomes noticeable, add prefried celery and carrots. Reheat them and then at the last minute add sugar, ginger, remaining green onion, Szechwan pepper and sesame oil. Check flavours; adjust if necessary and serve.

From: Adapted from "The Good Food of Szechwan" by Robert A. Delfs.
Posted By: Cameron, a.k.a. - BEGG.4@OSU.EDU. Via: The Chile-Heads Recipe Collection
Post Date:

Fry bacon until light brown and fat releases
Add lard, beef and onions.
Fry until beef is all brown.
Sprinkle with wheat flower and paprika powder.
Stir until fat has absorbed powders.
Add the rest of the ingredients, plus some salt and pepper and stir well.
Cover and let simmer for 1½ hours.
Stir occasionally and add water if sauce becomes too thick.
Season with salt and pepper and serve with boiled potatoes.

From: Helle & Henning. Via: Chile Head Mailing List
Posted By: Helle & Henning, Helning@vip.cybercity.dk
Post Date: Sun, 4 Oct 1998

Cut meat into 1 1/2 inch cubes, Cut onion into thin rings
Check wine for flavor by tasting. This is important, so check more than once. The wine should be full-bodied and dry, neiher sour nor sweet. If it isn't, use water instead.
In a large casserole, heat the oil or lard and saute onions until transparent. Add beef cubes in portions Saute them until golden brown, stirring almost constantly. Add paprika.
Immediately afterward the paprika add 1-2 glasses of wine, stir. Add enough water to cover and salt to taste. Add bacon rind and chillies (e.g. Hungarian cherry) to taste and cover Taste from time to time; if smokey flavor starts to predomeinate, remove bacon rind. Cook until done and the liquid is reduced; if there is not enough liquid left, add water, stock or wine. Add pepper and adjust salt before serving.
Serve with pasta (gnocchi = spaetzle, etc.), potatoes or crusty white bread, beer or the wine used in cooking (if ther's any left).

Other kinds of meat (poultry, game, pork, veal, lamb or even horsemeat) can be prepared the same way. Add more water and vegetables (carrots, parsnips) and it becomes a soup.

This is the basic recipe used in my family for three generations. People who have suggested thickening the sauce with flour were instantly declared persona non grata. Czechs and Germans add marjoram and caraway seeds, even garlic. Do so at your own peril.

From: Dr. Anna BUCSICS. Via:Chile Head Mailing List
Posted By: Dr. Anna BUCSICS, bucsics@ping.at
Post Date: Sun, 04 Oct 1998

Basically, everything is poured into one big pot and cooked together. Spoon this robust-tasting rich stew over steamed jasmine rice, or atop cooked Chinese noodles in large, shallow bowls. If you like really hot food, add some Chinese hot chili paste along with the other spices.

In a large saute pan, cook half the beef in the peanut oil over high heat until brown on all sides. Transfer to a heavy-bottomed pot large enough to accommodate the remaining ingredients. Cook the remaining beef in the same fashion; add to the pot.

To the beef add the spices, jalapeno peppers, garlic, ginger, soy sauce, stock, coconut milk and water. Bring to a boil over high heat. Reduce the heat to moderate and simmer 2 hours, stirringoccasionally, until the meat is very tender (if the sauce is getting too thick, add a little more hot water and stir well). Add the potatoes and lime juice cook 30 to 35 minutes, or until the potatoes are just tender. Garnish with the cilantro just before serving.

From: The San Fransisco Examiner
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Sat, 18 Oct 1997

Grilled steaks no longer have to be just a plain piece of meat. Any type of fresh chile or combination of chiles can be substituted for the jalapenos in this recipe. Prepare the stuffing the day before and refrigerate. One hour before cooking, slice the steaks and fill with the chile mixture. Allow the meat to come to room temperature before grilling.

• 10 jalapeno chiles, stems and seeds removed, chopped
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1/2 cup grated Monterey Jack cheese
• 2 pounds trimmed fillets of beef, cut into 4 thick steaks
• Freshly ground black pepper

Saute the chiles, onion, and garlic in the oil until soft but still a little crisp. Remove, cool, and mix in the cheese. Slice into the steaks from the edge, creating a "pocket" for the stuffing. Stuff with the jalapeno mixture and fasten the opening with a toothpick, if necessary. Season the outside of each steak with the black pepper. Grill over hot charcoal to desired doneness.
Serves: 4
Heat Scale: Medium

From:Copyright © 1996,Chile Pepper Magazine, All Rights Reserved.
Posted By:???

PASTRY:

1. Sift the flour and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8 inch thick. Cut out 8-inch circles. Cover with wax paper or a damp cloth towel until ready to use.

2. In a heavy skillet, melt the margarine and saute the onion and Scotch Bonnet pepper until they become limp. Add the ground beef, salt, pepper, curry powder, and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally.

3. Add the bread crumbs and the stock, and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat the oven to 400 deg F.

4. Uncover the dough circles and place 2 to 3 T of filling on each half. Moisten the edges of the dough with water and fold the remaining half over the meat filling. Pinch the edges closed with a fork. Lghtly brush the postry with a mixture of the egg and water.

Bake on a lightly greased baking sheet for 30 to 40 minutes or until pastry is golden brown.

**Note: The Spanish call their delectable meat pies pasteles. In the islands the patties were transformed to utilize native ingredients, such a potatoes, plaintains, and bananas. The frugal Indian and African population saved scraps of meat left over from meals, ground them up with seasonings, and enclosed them in pastry.

From: Sugar Reef Caribbean Cooking by Devra Dedeaux, Roundtable Press, ISBN 0-07-062457-7
Posted By: bill jernigan, bill.jernigan@Juno.com
Post Date: Sat, 30 Jan 1999

PASTRY:

To make the pastry, sift together the flour, baking powder, turmeric, and salt. Cut in the shortening with a pastry blender or 2 knives until the dough has the consistency of cornmeal. Gradually add just enough cold water to hold the dough together, mixing it in with your fingers or a dough hook. The key, however, is never overwork your dough!

Wrap the dough in foil or plastic wrap and refrigerate while you prepare the filling. You may also refrigerate the dough as long as overnight, but then you will need to give it 15 minutes to warm up before using.

To prepare the filling, mince the onions, scallions, and peppers in a food processor, or chop very finely by hand. Add to the beef and mix well. Heat the oil in a Dutch oven or large skillet, then cook the meat mixture in it until just lightly browned, about 10 minutes. Add the bread crumbs and seasonings and stir well. Add the water.cover and simmer for 20 to 30 minutes, as needed to evaporate excess liquid. The mixture should be just wet, not runny or dry. Allow to cool while you roll out the pastry.

Preheat the oven to 400 deg F. Divide the dough into 24 even-sized pieces. On a lightly floured surface, roll out each piece of dough to a thickness of about 3/8 inch -- a little thicker than pie dough -- and cut into a circle using a small saucer (approximately 4 inches across). Keep the patty dough circles moist by stacking and covering with a damp cloth. After all the circles are cut, take one at a time, and spoon on enough filling to cover half of the circle. Fold the other half over, and seal the edges by crimping with a fork.

Bake the patties on ungreased baking sheets for 30 to 35 minutes. Serve hot when possible; however, Jamaicans will eat them any way they can!
Yield: 24 patties

From: Jerk: Barbecue from Jamaica by Helen Wilensky, Crossing Press, ISBN 0-89594-439-1
Posted By: bill jernigan, bill.jernigan@Juno.com
Post Date: Sat, 30 Jan 1999

Put about 1 tbls oil, I used olive oil, in a 10" skillet, get it medium hot, and add potato, carrot, onion, garlic and hab(s), and let this cook slowly, until the onion and the sweet potato are soft...remove and keep warm, and then add the beef to the same pan...cook this until no longer pink, add the remaining ingredients, and about half a cup of water,mixed with a tbls of flour and simmer this for about 10 minutes, throw in the reserved veggies, mix well, and add the spices, the peas, and cover for a minute or two. Warm pitas, cut in half, and fill each half with a lettuce leaf, then spoon the mess into that! I served this with garlic mashed potatoes...this should serve four.Enjoy, Cheers, Doug in BC

From: Doug Irvine
Posted By: dougandmarie@home.com
Post Date: Fri, 05 Nov 1999

Preparation:
Mix together the coriander, cumin, salt, turmeric, and powdered chile. Add the vinegar and mix into a paste.

Heat the vegetable oil over medium heat in a large saucepan or deep skillet. When hot, add the onion and cook until just browned. Add the spice paste and cook about 1 minute. Add the beef and stir until meat is well coated with the spice paste. Pour in stock, add tomato paste and cover. Cook about 1 hour 30 minutes, or until beef is tender.

I served this with the Blackeyed Peas with Mushrooms, and plain Basmati rice.

From: Jonathan T. Smillie" Posted By: Jonathan T. Smillie, Via:Chile Head Mailing List
Post Date: Mon, 01 Mar 1999

MEATBALLS

Combine the pork, beef, ground cumin, garlic, eggs, bread crumbs, and salt and pepper to taste. Mix well. shape the mixture into medium-size meatballs. Cook the meatballs in the Chipotle Sauce for about 25 minutes.

To make the Chipotle Sauce, puree the chiles, tomatoes, broth, garlic, cumin seeds, and oregano. Strain. Saute' the puree in light lard and season with salt and pepper to taste. Bring sauce to a boil.

From: Frida's Fiestas, Recipes and Reminiscences of Life with Frida Kahlo by Guadalupe Rivera and Marie-Pierre Colle.
Posted By:
Post Date:

Start by cutting the beef in slices, fajita style. Remember to do this across the grain, to make it more tender. Get a wok or large sautee pan *very* hot (BTW, this is the real trick for fajitas or any chinese cooking as well). Put about 2 tablespoons of oil and immediately place the beef in and sautee in high. Sometimes you'll get juice out of the beef that will prevent it from sizzling. Don't worry, try to take it out with a spoon and reserve. If juices don't leach out keep going. Season with salt and pepper to taste. Once the meat starts browning nicely put soy and vinegar to taste (you are not making a sauce, so don't put too much of either) Then, put the onion in to sautee briefly, then the Aji, and at the last moment, the tomato wedges. Note, you definitely want the vegetables crispy but not raw. Correct the seasoning.
You're Done! Wasn't that easy?

Tipically, this is served over very crispy french fries that will absorb some of the sauce, and white rice on the side. If you mix it with spaghetti or linguini, then it is called Tallarines Saltados, which is a really GREAT way to serve these as leftovers, or as a dish on its own right. Just put a little bit more soy sauce, as here you WANT some sauce. Trust me, it's worth to make plenty for leftovers because you'll really like it, plus it is fairly inexpensive, assuming you are a wise beef purchaser....

Now you may be saying to yourself, (Put your name here) this sounds an awful lot like fajitas! Well YES it does, just put some cumin as further seasoning and proceed wrapping with flour tortillas and the standard sides!
Enjoy.

From: Ray Orosz
Posted By:Ray Orosz
Post Date: Mon, 10 Jun 1996

Ancho Chile Mushroom Sauce:
Heat the oil m a large saucepan over medium high heat, add the onion and garlic and cook for 3 minutes. Raise the heat to high, add the wine and cook until dry. Reduce the heat to medium, add the mushrooms, cook until lightly browned and soft, and add the stock. Raise the heat to high and bring the mixture to a boil. Reduce the beat to medium and simmer for 15 minutes. Wisk in the ancho puree and chipotle and cook for 5 minutes more. Add the honey and salt and pepper to taste.

Red Chile Crusted Steak:
Combine all the ingredients together in a medium bowl. Brush a large saute pan or grill pan with oil and heat over high heat until almost smoking. Dredge each steak on 1 side in the pepper mixture and cook, pepperside down for 1 minute, or until brown and crisp. Turn the meat over, reduce the heat to medium, and cook for 3 to 4 minutes more, until done to your liking. Serve with the Ancho Chile Mushroom Sauce.

From: Bobby Flay, IN FOOD TODAY, SHOW #INB249 1999
Posted By: www.foodtv.com
Post Date:

Place the steaks in a nonreactive container. Make the amazing glaze: In a 2 1/2 quart saucepan, combine the oil and onion, place over medium-low heat and cook until the onion becomes translucent, about 8 minutes. Add the garlic and sauté for 30 seconds. Add all the remaining ingredients. Bring to a low boil, cover, and reduce the heat to a simmer. Simmer 20 minutes. Remove the top, turn the heat to medium-high and boil until only 2 1/2 cups remain. Transfer to a bowl and cool. Pour half the glaze over the meat, cover, and refrigerate 1 to 8 hours. Refrigerate remaining glaze. One hour prior to cooking, remove the beef and reserved glaze from the refrigerator. To Grill: If using a gas or electric grill, preheat to medium (350F). If using charcoal or wood, prepare a fire. When the gas or electric grill is preheated or the coals or wood are ash covered, brush the cooking rack with the oil, then lay the beef in the center of the rack. Grill the steaks about 4 minutes on each side, or until the meat is still very red in the center. As the steak cooks, brush on some of the glaze that was used as the marinade. To Broil: Preheat the broiler. Broil the steaks about 4 inches from the heat source for about 4 minutes on each side. Transfer the steaks to dinner plates and serve at once accompanied by the reserved glaze.
Serves 4 as an entree

From: HOT BARBECUE by Hugh Carpenter and Teri Sandison, © 1996, used with permission of Ten Speed Press.
at CompuCook website

In a heavy flameproof roasting pan heat the oil over moderate high heat until it is hot but not smoking, add the beef, patted dry and seasoned with salt and pepper, and brown it, turning it every 2 minutes, for 10 minutes. Roast the beef in a preheated 500°F. oven for 12 to 15 minutes, or until a meat thermometer registers 130°F. The narrow end of the beef will be medium-rare; the wide end will be rare. Serve the beef with the sauces.

CHIPOTLE RED PEPPER SAUCE

In a heavy skillet cook the bell peppers in the oil, covered, over moderately low heat, stirring occasionally, for 25 to 30 minutes, or until they are soft. In a blender purée the mixture with the chipotle, the Worcestershire sauce, and salt to taste. The sauce may be made 2 days in advance and kept covered and chilled. Transfer the sauce to a sauceboat and serve it warm or at room temperature.
Makes about 1 cup.

MUSTARD CHIVE SAUCE

In a small bowl stir together the mustard, the vinegar, the sugar, the salt, and 3 tablespoons water, making a smooth paste, and let the mixture stand, covered, for 10 minutes. Transfer the mixture to the top of a double boiler set over barely simmering water and whisk in the butter until it is just melted and incorporated thoroughly. Remove the pan from the heat and stir in the chives. Transfer the sauce to a sauceboat and serve it warm or at room temperature.
Makes about 1 cup.
Serves 8

From: Gourmet Magazine, May 1990

Preheat an oven to 350 degrees. Cut the top off each chile, remove the seeds and membranes and save the tops. Brown the ground beef and onion in a skillet, breaking up any large clumps of beef. Add the peanuts, raisins, carrots, hard-cooked egg and peas and cook for 5 minutes. Season to taste add the salt and pepper. Fill each rocoto with the meat mixture and cover with the rocoto tops.

Place the potatoes in a lightly greased pan and arrange the filled rocotos on top. Beat the milk and eggs in a separate bowl and pour over the rocotos. Sprinkle the cheese around the rocotos and bake for 10 minutes.

This dish may also be prepared with 'Aji Amarillo', and can be baked or fried. Nobody leaves the city of Arequipa without having tried this dish, but once you do, you'll want to stay there forever.

Serves: 4 to 6
Heat Scale: Medium

Origin: ???
Posted By: Leslie Duncan Leslie Duncan
Post Date: Wed, 24 Sep 1997

Bake pie crust until golden brown. Boil or microwave potatoes until tender (skin or or off), drain water, add butter, and mash. (I like to leave them slightly lumpy). Spoon enough potatoes into baked pie crust to fill pan about half way. Mix pulled beef with enough bbq sauce to cover and mix thoroughly. Spoon beef/sauce mix on top of potatoes to fill pie crust. Pour extra sauce on top. Cover pie with grated cheese and finally top cheese with jalepeno slices. Bake in 350 degree oven until cheese is melted and pie is hot throughout. It would be just as easy to make up several of these and freeze one or two for later use.

From: Rodney Leist
Posted By: rec.food.recipes
Post Date: April 97

Combine all of the ingredients, except the meat, to make a marinade. Place the meat in a non-reactive container, add the marinade, cover, and marinate in the refrigerator for 6 to 8 hours, turning the meat occasionally. Fajitas can be cooked in several ways. If you have the space, mesquite-smoke the meat for about 30 minutes, and then cook for 4 to 6 minutes per side over direct heat--mesquite coals being the heat of choice. Baste with the marinade throughout the cooking process. If you need to cook completely over direct heat, then use a fairly slow fire, and cook, covered if possible, for about 10 to 15 minutes per side, basting with the marinade.

"About twenty years ago, fajitas were 'discovered', wrote Texas barbecue expert Red Caldwell, from whom this recipes comes. "Since then, an awful lot of good meat has been wrecked, and skirt steak--once a 'grinder' item--has risen sharply in price." To tenderize skirt steak, it needs to be marinated, cooked and then cut with the grain at a forty-five degree angle. Serve the fajitas with flour tortillas, a fresh salsa, guacamole, and cold beer Red doesn't have a recipe for chicken fajitas--he says that's a contradiction in terms.

Serves: 4 to 6
Heat Scale: Medium

From: The book Heat Wave! The Best of Chile Pepper Magazine, Freedom, CA: The Crossing Press, 1995. Paperback, $14.95, ISBN 0-89594-759-5. Compiled by Chile Pepper Editor-in-Chief Dave DeWitt and Food Editor Nancy Gerlach.
Posted By: ???

Heat oil in large skillet. Add meat, garlic, bay leaf and season to taste with salt. Cook until meat is browned.

Add green peppers and chiles and cook 4 to 5 minutes. Add onion and cook 3 minutes. Add tomatoes and season to taste with pepper. Cook 2 to 3 minutes. Serve as a main dish with rice and refried beans or spoon into flour tortillas and wrap as a burrito.

From: Jim Campbell
Posted By: Jim Campbell, im@wildpepper.com
Post Date: Sat, 04 Jul 1998

In a very hot cast iron frying pan or wok, heat the oil (Do NOT let it smoke unless you have a fondness for tear gas), toss in the carrots, then the peppers (carrots take a little longer but not much) then the beef. Sprinkle the Sesame seeds, stir fry rapidly till the beef is browned and then serve over rice.

Aside from the cutting and the rice (which you can do ahead of time), the whole process takes about a minute and looks impressive when you do it in an electric wok in the middle of the table. Little sprinkle of garlic flavored Soy Sauce and a cold Kirin on the side. Yummy.

Recipe By: John Benz Fentner, Jr.
Posted By: John Benz Fentner, Jr.
Post Date: Sat, 26 Jul 1997

Peppers- brush with garlic butter & lightly grill. Peppers should have 'grill marks' & skin should wrinkle
Brown hamburger & drain. Sprinkle top with cumin & stir in.
Marinate mushrooms in dressing.

In a shallow pan, layer the chiles ('open' end face up). Add the hamburger as a layer, add the mushrooms, sprinkle with the cheese, pour sauce over top.

Bake on top rack at 250F for 15-20 minutes.

Notes: Many departments do not have the luxury of a designated cook. He has to catch the rig and do chores the same as everyone else. This recipe was developed because it can be left sitting at most any stage, is fast and easy, and requires very little oven time.

Hotter chiles can be substituted in place of the gypsys.

From: Jim Campbell
Posted By: Jim Campbell, jim@wildpepper.com
Post Date: Sat, 04 Jul 1998

Mix all the ingredients together in a large mixing bowl and stuff the peppers. To prepare and cook the peppers, see below. To make the frikadel, simply make small meatballs in the size of ping-pong balls and deep fry to a golden brown. Drain the meatballs on paper towels, serve warm.

STUFFING PEPPERS
2 pounds of meat should be ample to stuff 12 large hot peppers. The peppers should be about 8 inches in length and 1 to1 1/2 inches in diameter. Make a slit in the peppers length wise, remove the seeds and ribs. Do not cut peppers in half and start the slit about ½ inch from the stem and stop about ½ inch from the tip. Fill the peppers with the meat mixture of your choice. Heat enough peanut oil to not quite smoking, in a large wok or deep fryer, to take about 4 to 5 chilies at one time. The oil must remain hot and too many chilies at once will cool the oil enough to make the chilies soggy. Deep fry the chilies till the exposed meat appears golden brown. Remove chilies from the oil and drain on paper towels. Deep fry the remaining chilies. If more oil is to be added, reheat first before adding more chilies.

From: Jace Carter, Via The Chile Head Mailing List
Posted By: Jace Carter
Post Date: Mon, 30 Mar 1998

STUFFING PEPPERS
2 pounds of meat should be ample to stuff 12 large hot peppers. The peppers should be about 8 inches in length and 1 to1 1/2 inches in diameter. Make a slit in the peppers length wise, remove the seeds and ribs. Do not cut peppers in half and start the slit about ½ inch from the stem and stop about ½ inch from the tip. Fill the peppers with the meat mixture of your choice. Heat enough peanut oil to not quite smoking, in a large wok or deep fryer, to take about 4 to 5 chilies at one time. The oil must remain hot and too many chilies at once will cool the oil enough to make the chilies soggy. Deep fry the chilies till the exposed meat appears golden brown. Remove chilies from the oil and drain on paper towels. Deep fry the remaining chilies. If more oil is to be added, reheat first before adding more chilies.

From: Jace Carter, Via The Chile Head Mailing List
Posted By: Jace Carter
Post Date: Mon, 30 Mar 1998

Mix all the ingredients together in a large mixing bowl and stuff the peppers. To prepare and cook the peppers, see below. To make the rempah, simply make small meatballs in the size of ping-pong balls and deep fry to a golden brown. Drain the meatballs on paper towels and serve warm.

STUFFING PEPPERS
2 pounds of meat should be ample to stuff 12 large hot peppers. The peppers should be about 8 inches in length and 1 to1 1/2 inches in diameter. Make a slit in the peppers length wise, remove the seeds and ribs. Do not cut peppers in half and start the slit about ½ inch from the stem and stop about ½ inch from the tip. Fill the peppers with the meat mixture of your choice. Heat enough peanut oil to not quite smoking, in a large wok or deep fryer, to take about 4 to 5 chilies at one time. The oil must remain hot and too many chilies at once will cool the oil enough to make the chilies soggy. Deep fry the chilies till the exposed meat appears golden brown. Remove chilies from the oil and drain on paper towels. Deep fry the remaining chilies. If more oil is to be added, reheat first before adding more chilies.

From: Jace Carter, Via The Chile Head Mailing List
Posted By: Jace Carter
Post Date: Mon, 30 Mar 1998

Rub salt and pepper into the meat. Heat a large covered frying pan or stove-top casserole and add a bit of oil. Brown the meat well on both sides, and then add about 1 cup water. Cover and simmer until very tender, about two hours. If the pan dries out during cooking, add more water. Allow the meat to cool, covered, in the pan juices. Remove the meat from the pan; debone (if necessary) and shred the meat. Set aside in a bowl, along with the pan juices.

Reheat the pan and add the remaining oil. Saute the onion and garlic, just until clear. Add the green pepper and saute for a few minutes more. Add the remaining ingredients, including the shredded meat and juices. Cover and simmer on low heat for 15 to 20 minutes more.
serves 8

From: Immigrant Ancestors book by Jeff Smith.
Posted By: Suzanne
Post Date: Wed, 18 Feb 1998

• 1 1/2-pound mesquite wood chips
• 1 5-to 6-pound beef brisket

• 1 large onion, chopped
• 4 cloves garlic, minced
• 1/4 cup vegetable oil
• 1/4 cup Worcestershire sauce
• 3 tablespoons cider vinegar
• 1 12-ounce can beer
• 1/2 cup catsup
• 2 tablespoons ground red New Mexican chile
• 4 chiltepins, crushed

• 1/4 cup ground red New Mexican chile
• 2 teaspoons ground cayenne
• 2 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1/4 teaspoon ground cumin
• 1/2 cup cider vinegar

Soak the wood chips in water for 2 hours, remove and drain. Prepare a slow charcoal fire in a covered grill and arrange 1/2 of the wood chips on the coals. To make the sauce, sautÇ the onion and garlic in a little of the oil until they are soft. Add the remaining ingredients and simmer for 30 minutes. Combine the dry ingredients for the rub. Brush the brisket with the vinegar and thoroughly coat the meat with the rub. Place the brisket on the grill, fat side up, over a drip pan. Close the lid and smoke for 2 1/2 to 3 hours, adding more wood chips as needed. Generously brush the brisket with the sauce a couple of times during the last 1 1/2 hours of cooking. To serve: Heat the remaining sauce, adding additional catsup if necessary. Cut the brisket across the grain and serve with the sauce on the side.

Note: Texas barbecues are legendary, taking hours or even days to cook, and beef brisket is king. The meat is first covered with a spicy rub, either wet or dry, that coats the meat and helps hold in the juices. It is then cooked slowly and basted with a rich sauce during the last hours of cooking. Ideally, the brisket should be smoked over aromatic woods (pecan, apple, etc.) rather than charcoal, but this method will work fine.

Serves: 6 to 8
Heat Scale: Medium

Origin: Copyright © 1996,Chile Pepper Magazine, All Rights Reserved.
Posted By:

I thought that I would share with you one of my favorite chile recipes. This recipe is a traditional chile that is little more than a soup of red chiles and beef. It can be made volcanic, but as a rule chile colorado should be less incendiary than chile verde. The chile base: Cut the heads off the chiles, being careful to remove the seed pod, clean the remaining bits of seed pod out, and cut the chiles up with a pair of scissors into small pieces. Place the chiles into a steel, ceramic or glass mixing bowl. Don't use plastic if you don't want to have it permanently stained.

Once all the chiles are cut up, place enough boiling water into the bowl to partially cover the chiles. Place a lid over the bowl and allow to sit for 10 min or so to soften the chiles.

When the dried chiles have softened in the hot water, tranfer the contents a little at a time into a blender or cuisinart and puree the chiles into a slightly watery paste. Strain through a metal mesh strainer, by using a wooden spoon to move the chile paste back and forth along the mesh. The hard bits of chile pod will remain on the one side of the strainer allowing the paste to pass through into a bowl placed at the bottom.

Strain the entire contents of the pureed chiles. You should have enough for three cups or so. If you don't, soften more chilis and repeat the process until you do.

Step 2) The Beef: Take the bacon and brown (not crisp) in a metal skillet. remove the bacon and set aside, place the tri-trip (whole) in the skillet and brown evenly in the bacon fat. Place the Tri-tip and the bacon into a crock pot (yes a crock pot). Add as much of the bacon fat as your arteries can stand. (About 1/4 cup for me.)

Dice the red onion and add it to the crock pot. Add the spices to the crock pot Add the chili paste to the crock pot Add the garlic to the crock pot. Add the beef broth to cover the contents completely. Put the lid on and turn on high for 1 hour then put on medium and cook for 6 or so hours (the longer the better). Stir occasionally. (The tri tip should fall apart when done.) Add spice and salt to taste. 30 minutes before ready to serve, stir in the diced cilantro.

Serve in a bowl with fresh grated monterrey Jack on top and hot corn tortillas on the side. Its heaven with a cold beer!

Note:
The capsicum tends to migrate into the bacon fat which resides on the top of the chile in the crock pot, so don't remove too much of it or you'll "cool" the chile.

From: Mark@Vitsemi.com
Posted By: The Chile-Heads Recipe Collection
Post Date:

FILLING:

Place ingredients in pan and cover with water and simmer for an hour and a half or until the meat starts to fall apart. Remove the beef, strain the broth, and save for the sauce. Allow the meat to cool and shred the meat by using 2 forks or your fingers. SAUCE:

Combine flour and 3 Tbsp. oil to make a roux. Saute the mixture, stirring constantly, for 3-4 minutes. Set aside. Saute the onions and garlic in remaining oil. Stir in chiles, cumin, tomatoes, and broth. Bring to a boil, reduce heat, and simmer for 15 minutes. Stir in the roux and simmer fir a few minutes to thicken. NOTE: I add 2 Tbsp. hot chili powder

THE ENCHILADAS:

Fry tortillas briefly in hot oil to soften. Drain on paper towels. To assemble: For each enchilada stack, place a little sauce on bottom of casserole dish, place a tortilla on top, then the beef, some cheese and onion, then some sauce. Repeat the procedure for 3 more layers and finish with a tortilla. Pour the sauce over the top. Bake at 350 for 15 minutes. Serve with lettuce and chopped tomatoes. May be topped with a fried egg if desired.

From: Chile Pepper Mag
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Tue, 17 Feb 1998