Recipes
These are the recipes from our videos.
Beef and Cheese Enchiladas
2 pounds munster
2 cups mozzarella cheese - shredded
2 cups cheddar cheese - shredded
1 large can Old El Paso Enchilada sauce - red
1 medium can Old El Paso Enchilada sauce - red
1 medium can Old El Paso Enchilada sauce - green
24 tortillas
1 pound ground beef and 1 package taco mix (Prepared)
Cut the munster into 1/4 x 1/4 x 4 inch strips, you will need 24 total. Mix together the 2 cans of red enchilada sauce. Dip the tortilla's in the sauce and warm in a pan over medium heat one by one. (Or you can warm the sauce and then dip the tortillas in the warm sauce.) When warm, roll a piece of munster in the tortilla and place in a baking dish that you have placed a little enchilada sauce in the bottom of. (Add the taco meat too if you are using it) Continue for the remainder of tortilla's, meat and munster. When finished, combine the green sauce with what is left of the red and pour over the top. There should be quite a bit of sauce. Cover with the cheddar & mozzerella. Bake at 350 until bubbly and starting to turn brown.
Homemade Chili - AKA Rocky's Chili
2 Lb Ground Round
2 Lb Chili Meat
28 Oz Stewed Tomatoes
1/2 Cup Flour
1/3 Cup Chili Powder
2 Tablespoons Oregano
2 Large Onion -- coarsely chopped
4 Garlic Clove -- crushed
2 Tablespoons Cumin
1 Tablespoon Cayenne Pepper
2 Teaspoons Salt
Saute the onions and garlic in oil. Remove from pan. Brown the meat and add onions, garlic and the rest of the ingredients. Cover and simmer for two hours. Add water or broth as needed.
Tamales
Filling:
2 1/2 Pounds Pork or Beef (I use both)
2 Tablespoons Vegetable Shortening or oil
1 Tablespoon Flour
1/2 Cup Red Chili Powder (or other ground dried peppers)
1/2 Teaspoon Salt
1/8 Teaspoon Oregano
1/4 Teaspoon Cumin
1/2 Teaspoon Garlic Powder
2 Cups Broth from boiling meat
Mesa:
6 Cups Masa Harina
2 Tablespoons Paprika
3 Tablespoons Salt
1 1/2 Tablespoon Cumin
1 1/2 Tablespoons Chili Powder
1 1/2 Tablespoons Garlic Powder
2 Cups Vegetable Shortening(warmed) or oil
2 Quarts Broth
1 Package Dried Corn husks
Cut the meat into 1 inch cubes, cover with water and boil until pull apart tender. Remove the meat from the water and let cool, reserving the broth. While the meat is boiling, place the corn husks in boiling water for 5 minutes and them cover and remove from heat. Let them set to soften.
Filling:
When the meat has cooled shred with fingers getting all the extra fat and other stuff out. Combine meat and 2 tablespoons shortening or oil in large skillet and fry at medium heat until meat has warmed up. Add the flour to the meat and cook for one minute stirring constantly. Add the chili powder, broth and seasonings to the meat. Cook at medium heat stirring constantly for about 30 minutes, or until the mixture has thickened. Add broth as needed. Adjust seasoning to your taste level.
Mesa:
While the filling is simmering, combine the masa harina and the spices together in a large bowl with a whisk. Add the oil and stir until combined. Slowly begin to add the warm broth to the mixture about 2 cups at a time until the mixture is the consistency of thick peanut butter. Set aside.
Assembly:
Remove husks from the water and drain. Spread the center of each husk with the masa mixture. Place the desired amount of meat mixture down the center of the masa. Fold one side of the husk toward the center and the bottom up, then roll the tamale in the husk to make it look right. Cooking: Steam tamales for 45-60 minutes or until mesa is firm. Or cook in pressure cooker for 20 minutes at 15 pounds pressure.
After the tamales cool for a while, the mesa will become more firm like the ones in restaurants.
Beef and Cheese Enchiladas
2 pounds munster
2 cups mozzarella cheese - shredded
2 cups cheddar cheese - shredded
1 large can Old El Paso Enchilada sauce - red
1 medium can Old El Paso Enchilada sauce - red
1 medium can Old El Paso Enchilada sauce - green
24 tortillas
1 pound ground beef and 1 package taco mix (Prepared)
Cut the munster into 1/4 x 1/4 x 4 inch strips, you will need 24 total. Mix together the 2 cans of red enchilada sauce. Dip the tortilla's in the sauce and warm in a pan over medium heat one by one. (Or you can warm the sauce and then dip the tortillas in the warm sauce.) When warm, roll a piece of munster in the tortilla and place in a baking dish that you have placed a little enchilada sauce in the bottom of. (Add the taco meat too if you are using it) Continue for the remainder of tortilla's, meat and munster. When finished, combine the green sauce with what is left of the red and pour over the top. There should be quite a bit of sauce. Cover with the cheddar & mozzerella. Bake at 350 until bubbly and starting to turn brown.
Homemade Chili - AKA Rocky's Chili
2 Lb Ground Round
2 Lb Chili Meat
28 Oz Stewed Tomatoes
1/2 Cup Flour
1/3 Cup Chili Powder
2 Tablespoons Oregano
2 Large Onion -- coarsely chopped
4 Garlic Clove -- crushed
2 Tablespoons Cumin
1 Tablespoon Cayenne Pepper
2 Teaspoons Salt
Saute the onions and garlic in oil. Remove from pan. Brown the meat and add onions, garlic and the rest of the ingredients. Cover and simmer for two hours. Add water or broth as needed.
Tamales
Filling:
2 1/2 Pounds Pork or Beef (I use both)
2 Tablespoons Vegetable Shortening or oil
1 Tablespoon Flour
1/2 Cup Red Chili Powder (or other ground dried peppers)
1/2 Teaspoon Salt
1/8 Teaspoon Oregano
1/4 Teaspoon Cumin
1/2 Teaspoon Garlic Powder
2 Cups Broth from boiling meat
Mesa:
6 Cups Masa Harina
2 Tablespoons Paprika
3 Tablespoons Salt
1 1/2 Tablespoon Cumin
1 1/2 Tablespoons Chili Powder
1 1/2 Tablespoons Garlic Powder
2 Cups Vegetable Shortening(warmed) or oil
2 Quarts Broth
1 Package Dried Corn husks
Cut the meat into 1 inch cubes, cover with water and boil until pull apart tender. Remove the meat from the water and let cool, reserving the broth. While the meat is boiling, place the corn husks in boiling water for 5 minutes and them cover and remove from heat. Let them set to soften.
Filling:
When the meat has cooled shred with fingers getting all the extra fat and other stuff out. Combine meat and 2 tablespoons shortening or oil in large skillet and fry at medium heat until meat has warmed up. Add the flour to the meat and cook for one minute stirring constantly. Add the chili powder, broth and seasonings to the meat. Cook at medium heat stirring constantly for about 30 minutes, or until the mixture has thickened. Add broth as needed. Adjust seasoning to your taste level.
Mesa:
While the filling is simmering, combine the masa harina and the spices together in a large bowl with a whisk. Add the oil and stir until combined. Slowly begin to add the warm broth to the mixture about 2 cups at a time until the mixture is the consistency of thick peanut butter. Set aside.
Assembly:
Remove husks from the water and drain. Spread the center of each husk with the masa mixture. Place the desired amount of meat mixture down the center of the masa. Fold one side of the husk toward the center and the bottom up, then roll the tamale in the husk to make it look right. Cooking: Steam tamales for 45-60 minutes or until mesa is firm. Or cook in pressure cooker for 20 minutes at 15 pounds pressure.
After the tamales cool for a while, the mesa will become more firm like the ones in restaurants.