Everyone seems to love the rustic, zesty flavors of Mexico - pungent, exotic chilies, deep, mystical cumin and the aromatics of garlic and oregano.Together it's Latin nirvana.
Our Mexican-style menu, though deliciously interesting and intriguing, is surprisingly easy and carefree.
Chuck roast and ancho chilies simmer all day in a slow cooker while our version of Spanish Rice is a quick stir-together. A generous bowl of beautifully fresh salsa takes only a few pulses in the food processor. Add Central Market's fresh tortillas, and this dinner will punch up any weeknight supper - or yield rave reviews at your next weekend dinner party.
Braised Beef with Ancho Chilies
Yield: 8 servings
For less fat, cook this dish the day before serving. Cool down and then refrigerate overnight. Scrape off the solid layer of fat on top and reheat for 1 hour in the slow cooker.
• 3 – 4 ancho chilies
• 3 – 6 cloves garlic
• 1 tablespoon dried oregano
• 2 teaspoons salt
• 2 teaspoons liquid smoke
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1, 12-ounce beer (beef or chicken stock can be substituted)
• 1, 2 1/2 to 3-pound chuck roast
• 1 large onion, sliced
• Central Market's freshly made tortillas
Place chilies in a glass bowl and cover with water. Microwave 2 minutes until very hot. Remove from microwave, cover bowl with a plate and soak a few minutes until chilies are soft. Tear chilies open and remove stem, membranes and seeds.
In a blender, place prepared chilies, garlic, oregano, salt, liquid smoke, cumin, black pepper and 1/4 cup beer. Blend on medium speed until smooth, scraping down the sides of the blender as needed. With blender running on slow speed, add remaining beer and blend until smooth.
Place roast in slow cooker and cover with chili mixture. Top with onions. Cook on high six to eight hours or until roast is very tender. Serve with tortillas.
Spanish Rice
Yield: 8 servings
Rinsing the rice before cooking removes the sticky starch covering and keeps the rice fluffy, not gummy.
• 2 cups white rice
• 3 cups chicken stock
• 1 tomato-flavored bouillon cube
• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 2 - 3 teaspoons minced garlic
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 1 tablespoon salt
• 1/2 teaspoon pepper
Place rice in sieve and rinse well with cold water. Set aside to drain.
Heat chicken stock and bouillon cube, stirring until cube is dissolved.
In a large skillet with lid, heat vegetable oil and sauté onion and garlic until tender. Add rice to pan and sauté until translucent. Stir in cumin, chile powder, salt, pepper and prepared chicken stock. Bring to a boil. Cover and simmer gently 20 minutes or until rice is tender. Uncover rice and fluff with a fork.
Fresh Salsa
Yield: about 1 quart
Rub the oregano between your palms to open the dried leaves and release the flavors.
• 1, 28-ounce can fired-roasted tomatoes (Central Market)
• 2 – 4 cloves peeled garlic
• 2 – 4 jalapeño chilies (stems, membranes and seeds removed), to taste
• 1 bunch scallions, trimmed and roughly chopped
• 1/4 – 1/2 bunch fresh cilantro, roughly chopped
• 1 tablespoon dried oregano
• Juice of 1 large lime
• Salt and pepper to taste
• 1, 8-ounce can diced green chilies
1. In the bowl of a food processor, place tomatoes (with juice), garlic, chilies, scallions, cilantro, oregano, lime juice and salt and pepper. Blend until well mixed but still chunky. Taste for salt and pepper and add if needed. Stir in green chilies.
Sopapillas
Yield: 12 - 15 sopapillas
Gather everyone in the kitchen and fry up these delicious, sweet treats.
1 loaf frozen bread dough, thawed
Vegetable oil for frying
Cinnamon sugar
Honey
1. Place dough on floured surface and roll out to about 1/8-inch thickness. Use a pastry cutter or knife to cut dough into 2-inch pieces.
2. Heat about 1 1/2 inches of oil in a skillet (190 degrees). Fry dough pieces until golden brown on both sides. Place on paper towels and sprinkle with cinnamon sugar. Serve immediately with honey.
Thanks to Central Market for our tender, all-natural beef and other fine groceries.
Judie Byrd is co-founder of The Culinary School of Fort Worth.
