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Chili Colorado 

Ingredients:

1 (28 oz) can Las Palmas Red Chile Sauce

3 beef bouillon cubes

2 Tablespoons New Mexico Chili Powder

1 Tablespoon ground cumin

1 Tablespoon oregano leaves

2 teaspoons onion powder

1 teaspoon garlic powder

1 teaspoon finely ground black pepper

1 (5 lb) beef chuck roast, trimmed of most visible fat


1/4 cup Gold Medal Quick Mixing Flour


Directions:

In a 7-quart slow cooker, add chile sauce, bouillon, New Mexico chili powder, cumin, oregano, onion powder, garlic powder and black pepper. Add chuck roast. Cover and cook on low for 7 hours.

When finished the sauce will be very thin. It is okay to keep it like this or you can easily thicken it. Either way, remove the meat and pull it apart with two forks, it will be very tender. If you want to leave the sauce thin, place the pulled apart meat back in the slow cooker with the sauce to flavor it.

To make the sauce thick and rich, remove meat from the slow cooker and pull apart with two forks. Leave slow cooker on low. Add 1/4 Gold Medal Quick Mixing Flour. Stir to combine and place pulled apart meat back in the slow cooker. Cover and cook for one more hour. Your sauce will be perfectly thick.

Spicy Shrimp Tacos 

Ingredients:

3 limes

1 cup diced tomato 

1 cup diced red onion

1 cup diced peeled avocado

1 diced jalapeno pepper

1 cup diced zucchini 

1/2 cup chopped fresh cilantro 

3/4 Tsp salt 

1 pound cooked medium shrimp  (Cook with Cajun seasoning) ,diced

12 (6-inch) corn tortillas


Directions:

Coat shrimp with Cajun seasoning and cook.

Cook onions, zucchini and jalapeno pepper in butter until soft and caramelized.

Remove once cooked and mix in tomatoes, avocado and shrimp.

Serve on warm tortillas. 

Baja Sauce

Ingredients:

1 Cup Mayo

2 Tsp Garlic Salt

2 Tbsp New Mexico Chili Powder

Lime 


Directions:

Mix everything together and finish with juice from half a lime. Mix again.


Carnitas

Ingredients:

4 pounds (or 2 kg) skinless, boneless pork butt (or shoulder)

3-4 tsp salt

1 tsp pepper

1 Tbsp dried oregano (or Mexican oregano)

1 Tbspground cumin

1 large brown or white onion , cut into wedges

8 cloves garlic , smashed

2 limes , juiced

2 large oranges , juiced (or 3/4 cup natural orange juice)

3/4 cup coke (Original or Mexican coke is ideal)*

2 bay leaves


Directions:

In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.

Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).

Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)

TO CRISP IN THE OVEN:

Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminium foil or parchment paper).

Pour 1 ladle full (about 1 cup) of the liquid from the slow cooker over the pork to season. Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.

Shrimp Stuffed Chilis

Ingredients

1 lb fresh or frozen medium shrimp

2 Tbsps olive oil

2 Tbsps butter

1 cup chopped onion 

¾ cup chopped red sweet pepper 

¾ cup fresh or frozen corn kernels

¼ cup white cooking wine

1 tsp New Mexico Chili powder

1 cup shredded Monterey Jack cheese 

1 cup shredded sharp cheddar cheese 

1 egg, lightly beaten

¼ teaspoon salt

¼ teaspoon ground black pepper

Nonstick cooking spray

8 fresh Hatch chile peppers, roasted and peeled


Directions:

Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Chop shrimp.


For filling, in a large skillet heat oil and butter over medium-high heat. Add onion; cook and stir for 2 minutes. Add shrimp, sweet pepper, corn, wine, and chili powder; cook and stir for 3 minutes or until shrimp are opaque. Transfer mixture to a large bowl; set aside to cool for 10 minutes. Stir in cheeses, egg, salt, and black pepper; set aside.

Preheat oven to 400°F. Coat a rectangular baking dish with cooking spray; set aside.

Cut a slit lengthwise down one side of each chile pepper; open chile peppers and lay flat. If desired, remove stems and seeds from chile peppers. Spoon 1/2 cup of the filling onto each chile pepper (filling will be wet). Fold up peppers around filling and place, filling sides up, in prepared dish. Bake for 20 to 25 minutes or until lightly browned and filling is heated through. Let peppers stand for 10 minutes before serving.


Tip: You can also use Anaheim chilies.


Fajita Trio 

3⁄4 lb top sirloin steak, chicken and shrimp (in any combination)

2 Tbsps olive oil

1 Tbsp lime juice

1 garlic clove, finely minced

1⁄2 tsp chili powder

1⁄2 tsp cumin

1⁄2 tsp hot pepper flakes

1⁄2 tsp black pepper

1⁄2 tsp  salt

1 -2  onion - chopped

2 small sweet peppers, of your choice (green, red, or yellow) - chopped


Directions:

Slice steak or chicken into thin strips.

You will cook the shrimp separately and add into the fajitas at the end.

In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.

Add beef and chicken strips and stir to coat, set aside. Coat shrimp in separate bowl.

In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.

Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.

Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.

Add in cooked shrimp.

Return onions and peppers to skillet; stir for about one minute.

Carne Asada

Ingredients:

2 pounds skirt steak trimmed of excess fat

1 jalapeño seeded and minced

4 cloves garlic minced or 2 Tbsp garlic paste

1/2 cup fresh cilantro or parsley leaves chopped

juice of 1 orange

juice of 1 lime

juice of 1 lemon

1/3 cup olive oil

1 teaspoon ground cumin

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper


Directions:

In a large bowl whisk together Carne Asada marinade ingredients until combined. Add skirt steak in a single layer, turning to coat with marinade. Cover and refrigerate for at least 1 hour, but no longer than 8 hours.


Tips: Longer than 8 hours will start to break down the meat.  Use flank steak or skirt steak.

Salsa

Ingredients:

6 tomatoes 

3 jalapenos 

1 medium white onion

1/2 cup medium red onion

1 cup parsley or cilantro

2 Tbsp fresh garlic paste


Directions:

Dice everything into small cubes and combine.

Put into the fridge for at least 15 minutes before serving. 


Family Vacation 2022 Oceanside


Beef and Cheese Enchiladas

Ingredients:

1 lb lean (at least 80%) ground beef

1 can 28 oz La Palma Red Enchilada Sauce

1/2 chicken broth

1 package corn tortillas

1 1/2 cups shredded Cheddar cheese

Directions:

Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.

In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked (break the meat up in small pieces this will help with even cooking and rolling of the tortillas; drain.

Heat enchilada sauce and chicken broth in sauce pan for about 15 minutes. Take from heat and allow to cool.

Heat up a think layer of cooking oil (think 1/2 inch high) in a small frying pan. Keep the heat on low.

Heat up tortilla on burner and the quickly flash fry it in the oil.

On a plate, spoon a spoonful of the enchilada sauce, add a spoonful of beef and sprinkle with cheese and roll.

Place enchilada in pan seam side down and pack them in tight.

Top with remaining enchilada sauce. Sprinkle with remaining cheese.

Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Tips: The oil will be hot, so be careful when adding the beef, etc. If you allow everything else to cool, it will help. Also, keep an old towel nearby your hands will need to be constantly wiped off. Since your hands will be messy, make sure to put the cheese you are using in it's own bowl. Do not pull the cheese from the bag with each enchilada. 

2019 Ng Franco Family 

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