Jalapeno-Stuffed Steaks

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Grilled steaks no longer have to be just a piece of plain meat. Any type of fresh chile or combinations of chiles can be substituted for the jalapeños in this recipe. The stuffing can be prepared a day in advance and refrigerated. An hour before cooking, slice the steaks and fill with the chile mixture.

Ingredients

  • 10 jalapeños, seeds and stems removed, chopped

  • 1 medium onion, chopped

  • 4 cloves garlic, chopped

  • 1 tablespoon vegetable oil

  • 1/2 cup grated Monterey Jack cheese

  • 3 pounds trimmed fillet of beef, cut into 6 thick steaks

  • Freshly ground black pepper

Instructions

Saute the chiles, onion, and garlic in the oil for a couple of minutes, until just 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 jalapeño 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 the desired doneness.

Pork Chops Ranchero-Style

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The addition of cumin and chiles give these pork chops a wonderful Southwestern flavor. You can grill them over charcoal, gas, or wood. Note: This recipe requires advance preparation.

Ingredients

  • 6 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped

  • 1/4 cup lime juice

  • 2 tablespoons vegetable oil

  • 1/4 cup chopped onions

  • 2 cloves garlic, minced

  • 2 teaspoons ground cumin

  • 1 teaspoon dried oregano

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon salt

  • 4 thick-cut pork chops

Instructions

Combine all the ingredients, except the pork, and marinate the pork in the mixture for 4 hours or overnight.

Remove the chops from the marinade and grill until done.

Serving Suggestions: The remaining marinade can be boiled for a few minutes and served on the side as a sauce.

Red Chile Sauce from Powder

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This is a basic recipe that can be used interchangeably with any of the mild red chile powders. (If this sauce were made from some of the hotter powders such as piquin, it would be too hot to eat!) Adjust the amount of powder to change the pungency of the sauce.

Ingredients

  • 2 tablespoons vegetable oil

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 2 tablespoons all-purpose flour

  • 3 to 4 tablespoons New Mexican red chile powder

  • 1/4 teaspoon ground cumin (optional)

  • 3 cups chicken stock or water

  • Salt to taste

Instructions

  • In a pan, heat the oil and saute the onions and garlic until they are slightly browned. Add the flour and continue to cook for 4 minutes, stirring constantly, until the flour is browned, being careful that it does not burn.

    Stir in the chile powder and cumin and heat for a couple of minutes.

    Add the broth, bring to a boil, reduce the heat, and simmer for 10 to 15 minutes or until the desired consistency is obtained. Salt to taste.

    Variation:  For a smoother sauce, either puree the onion and garlic or substitute 1 teaspoon onion powder and 1/8 teaspoon garlic powder and add along with the chile powder.

    Red Chile Sauce from Pods

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    This basic sauce can be used in a variety of Southwestern dishes that call for a red sauce, as well as in place of ketchup when making salad dressings and other dishes. Other large dried chiles such as guajillo, pasilla, or ancho chiles can be added or substituted. This sauce will keep up to one week in the refrigerator, or you can freeze it.

    Ingredients

    • 12 dried whole red New Mexican chiles

    • 1 large onion, chopped

    • 3 cloves garlic, chopped

    • 3 cups water

    Instructions

    Place the chiles on a baking pan and put in a 250° oven for 10 to 15 minutes or until the chiles smell like they are toasted, being careful not to let them burn. Remove the stems and seeds and crumble the pods into a saucepan.

    Add the remaining ingredients, bring to a boil, reduce the heat and simmer for 20 to 30 minutes or until the chiles are soft.

    Puree the mixture in a blender or a food processor and strain. If the sauce is too thin, place it back on the stove and simmer until it is reduced to the desired consistency.

    South of the Border Chile Rub

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    This is our version of Mexican flavorings that would work on goat, as in cabrito, pit roasted goat. Can’t find goat at Winn-Dixie? Use this rub for either grilling or smoking beef, pork, and lamb.

    Ingredients

    • 3 tablespoons ground ancho chile

    • 2 teaspoons ground chile de arbol

    • 2 teaspoons ground chipotle chile

    • 2 teaspoons dried oregano, Mexican preferred

    • 2 teaspoons onion salt

    • 1 teaspoon ground cumin

    • 1 teaspoon powdered garlic

    Instructions

    Combine all the ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer.