Arroz con Chuletas de Cerdo

Use pork chops rather then chicken thighs in the Arroz con Pollo recipe.

Ancho Chili Powder

Dried ancho chilies, seeded, stemmed, cut into 1 inch strips.

In a dry Dutch oven or cast iron skillet, roast chilies on stove top until fragrant with light whiffs of smoke. Remove & cool. Add to food processor slowly and process for a long time; 10  minutes total.

Enchilada Sauce

1/2 cup butter
1/2 cup all purpose flour
1 teaspoon ground black pepper
1.5 teaspoon salt
2 teaspoon garlic powder
2 teaspoon onion powder
4 teaspoons ground cumin
1 teaspoon ground oregano
2 tablespoon ancho chili powder
4 cups beef broth
2 tablespoon tomato paste

Heat butter in a medium size sauce pan over medium heat.
When melted, add flour gradually; stir to mix. Thick mixture. Cook for 1-2 minutes.
Add in the spices and tomato paste. Stir to form a thick paste. Cook for 1 minute.
Stir in the broth. Stir until smooth. Bring mixture to a simmer then reduce the heat.
Stir occasionally.
Step aside and let Lou create Her Enchiladas© or save for use as a base Tex-Mex sauce, whatever that means.

Chili

2 pounds 85% lean ground beef
2 tablespoons; 1.5 - 2 cups water
salt
pepper
3/4 teaspoon baking soda
4 dried ancho chilies, stemmed, seeded, and torn into 1-inch pieces
1 ounce tortilla chips, crushed (1/4 cup)
2 tablespoons ground cumin
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon ground coriander
2 teaspoons dried oregano
1/2 teaspoon dried thyme
1 (28 ounce) can whole peeled tomatoes
1 tablespoon vegetable oil
1 onion, chopped fine
3 garlic cloves, minced
1-2 teaspoons minced canned chipotle chili in adobo sauce
2 tablespoons agave nectar
2 tablespoons apple cider vinegar

Adjust oven rack to lower-middle position and heat oven to 275 F. Toss beef with 2 tablespoons water, 1 1/2 teaspoons salt, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.

Yoast anchos in Dutch oven over medium-high heat, stirring frequently, until fragrant, 4 to 6 minutes, reducing heat if anchos begin to smoke. Transfer to food processor and let cool.

Add tortilla chips, cumin, paprika, garlic powder, coriander, oregano, thyme, and 2 teaspoons pepper to food processor with anchos and process until finely ground, about 2 minutes. Transfer mixture to bowl. Process tomatoes and their juice in now-empty work bowl until smooth, about 45 seconds.

Heat oil in now-empty pot over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add beef and cook, stirring to break meat up into 1/4 inch pieces, until beef is browned and fond begins to form on pot bottom, 12 to 14 minutes. Add ancho mixture and chipotle; cook, stirring frequently, until fragrant, 1 to 2 minutes.

Add tomato puree, remaining 1.5-2 cups water and agave nectar. Bring to boil, scraping bottom of pot to loosen any browned bits. Cover, transfer to oven, and cook until meat is tender and chili is slightly thickened, 1-1/2 to 2 hours, stirring occasionally to prevent sticking.

Remove chili from oven and let stand, uncovered, for 10 minutes. Stir in any fat that has risen to top of chili, then add vinegar and season with salt to taste. Serve. (Chili can be refrigerated for up to 3 days; add water as needed when reheating to adjust consistency.)

Start to finish: 2 hours, 45 minutes

Queso with Sambal Oelek

1 lb cheese like fontina or other melting cheeses
3/4 cup of heavy cream
3 tablespoons Sambal Oelek

Combine in double-boiler

Campechana de Mariscos by Goode Co. Seafood

Goode Co. Seafood owner Levi Goode's Campechana de Mariscos
Makes a ton, but its pointless to make a smaller batch.

CAMPECHANA DE MARISCOS SAUCE:
2/3 cup extra virgin olive oil
1 cup ketchup
1 cup chile sauce
1/2 cup lime juice
2 cup Clamato juice
1/2 cup green olives, chopped
2 tablespoon fresh oregano
1/2 cup parsley, chopped
1/2 cup cilantro, chopped
2 teaspoon chopped serrano pepper
1 teaspoon salt

VEGETABLES:
1 cup tomatoes, seeded and diced
1/2 cup white onion, diced
2 teaspoon garlic, minced

SEAFOOD MIX:
1 cup new Mexican chiles, roasted, peeled and diced
1 pound shrimp, boiled and peeled
1 pound Texas Blue lump crabmeat
2 avocado, peeled and diced

Mix sauce ingredients well and set aside.

Mix vegetables and combine with sauce mixture. Delicately fold in the crab and shrimp. Refrigerate.

Prior to serving, mix in the avocado. Don't combine more mixture and avocado than you plan to serve.

Serve in an ice cream sundae glass with warm homemade corn tortilla chips. Garnish each with a
fresh bay leaf and finely chopped fresh jalapenos on the side.

Her Enchiladas

Lou makes a mean 'chilada. Secret recipe.

However, I will record some interesting fillings she has used.

Brisket for Coke Whores - magical

Don't Let Your Meat Loaf - She doesn't need to do it again. They were good but no real point.

asadero,  oaxaca and Colby jack for the cheese enchiladas

Molho de Campanha

6 medium tomatoes coarsely chopped and seeded
1 medium white onion chopped fine
1 green or red bell pepper chopped
2 tbsp olive oil
white wine vinegar

red wine vinegar
salt
pepper

Mix tomatoes, white onion, bell pepper. Add enough vinegar to almost cover (1/2 of each) and olive oil. Salt and pepper to taste.