Machaca Shredded Beef

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This recipe can be stuffed in enchilads, tacos, sopalillas.

Ingredients

  • 3-pound arm roast

  • Water

  • 1 1/2 cups coarsely chopped green chile

  • 1 tomato, chopped

  • 1/2 onion, diced

  • 1/2 teaspoon garlic powder

Instructions

Place the roast in a large pan with water to cover and simmer until tender and the meat begins to fall apart, about 3 to 4 hours. Remove the roast from the pan, remove the fat and bone, and shred the meat by hand or with a fork.

Return the meat to the pan, add the remaining ingredients, stir well, and simmer until all the liquid has been absorbed by the meat, about 30 minutes.

Rosemary-Scented Lamb Chops

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Anyone who has eaten at my house knows that sooner or later they will have something flavored with two of my favorites–chiles and rosemary. Depending on your preference, the marinade can be strained before reducing. This recipe will also work well with ribs, roasts, or even cubed lamb, which can be made into kebabs.

Ingredients

  • 1 cup fresh lemon juice
  • 1 cup dry red wine
  • 1 cup red wine vinegar
  • 3/4 cup chile-flavored mustard
  • 3/4 cup chile-and-herb-infused olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons minced onion
  • 2 to 3 chiltepins, crushed
  • Salt and freshly ground black pepper
  • 4 lamb chops

Instructions

Combine the lemon juice, wine, vinegar, and mustard together in a nonreactive bowl. Whisk the mixture while slowly adding the oil in a steady stream. Add the remainder of the ingredients, except the lamb, and mix well.

Marinate the lamb in the mixture for an hour at room temperature.

Remove the lamb and reserve the marinade.

Grill or broil the lamb chops to desired doneness.

Place the reserved marinade in a saucepan and simmer the sauce, stirring occasionally, until reduced by one half, about 20 minutes.

To serve, place some of the cooked marinade on a plate and arrange the chops on top. Additional sauce can be served on the side.

Grilled Artichokes with Chile Dipping Sauce

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These artichokes are so easy to prepare and are a great accompaniment to any barbecue of grilled meat, poultry, or fish.

Ingredients

  • 4 small fresh artichokes
  • 1 cup oil-and-vinegar-based barbecue basting sauce or barbecue marinating sauce
  • 1 cup mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons minced serrano chiles
  • 1 teaspoon lime juice

Instructions

Cut the artichokes in half vertically and scoop out the dark leaves and the “fur.” Poach the artichokes in boiling, salted water until the leaves start to come off.

Remove and drain. Marinate in the marinade or grilling sauce for 2 hours.

Combine the mayonnaise, cilantro, chiles, and lime juice.

Grill the artichokes for 3 to 6 minutes on each side, remove and drizzle additional sauce over the top. Serve with the dipping sauce.

Spit-Roasted Chicken w/ Spicy Wild Rice Stuffing

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Roasting the chicken along with the stuffing makes for an easy dinner. To complete the meal, cut zucchinis lengthwise and brush them with chile oil. Grill during the last 15 to 20 minutes of cooking, remove and sprinkle with grated Parmesan cheese

Ingredients

chicken, wild rice, onions, sage, cayenne powder

Instructions

Chile Orange oil

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Note: This recipe requires advance preparation

Ingredients

  • 2 cups peanut oil

  • 6 to 8 japones chiles, or substitute other small dried red chiles

  • 2 teaspoons sesame oil

  • Zest of 2 oranges, finely minced

  • 1 tablespoon Chinese black bean paste (available in Asian markets)

  • 2 cloves garlic, minced

Instructions

Heat the oil in a wok or heavy skilled until a chile will “sputter” when dropped in the oil. Combine all the remaining ingredients, add to the oil, and simmer for 5 minutes, being very careful not to let any ingredients burn.

Remove the pan from the heat and allow the oil to steep overnight. Strain the oil before using.