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October 2018

Mexican Recipes

Lamb Recipes

Lamb with Onions

Lamb with Onions Recipe
4 Onions large 7 Garlic cloves peeled 1 Ginger piece, 1 inch long coarsely chopped 1 1/2 c Wate...

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Santa Fe Red Recipe

Santa Fe Red recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Santa Fe Red recipe  PDF


3 lb Pork shoulder coarse ground
1 ts Salt
8 tb Chili powder
1 ts Cayenne flakes
1/2 ts Ground Me ican oregano
3 tb Ground cumin
1 12oz can. beer (not lite)
3 c Stewed tomatos
1 c Tomato paste
2 Med. onions coarsely choppe
1 c Chicken broth
1/2 ts Allspice
3 4 ea medium cloves of garlic minced Pour beer, chicken broth, stewed
tomatos, and tomatos paste into a large mi ing bowl. Mi throughly and set aside. Into a large cast iron pot melt 2 Tblspns bacon grease. Saute' the meat with the onions and 1/2 of the garlic. When the meat is fairly well done, pour mi ture in the bowl, into the pot and stir well. Add the rest of the garlic, 2 Tblspns of cumin, the pepper flakes, salt, and amp the oregano as it cooks. Bring to a medium boil for 5 8 minutes, then reduce heat to Simmer for 1 1 1/2 hrs. stirring frequently. 5 minutes before taking off of the heat add the remianing cumin and amp stir well. You may water by the 1/2 cup if necessary to make this less thick or masa harina (fine ground yellow cornmeal) by the 1/4 cup to thicken it. NOTE Very good on hot dogs ENJOY

Santa Fe Red recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
421 people have voted
Last Reviewed on 2018-10-22



Monday, Oct 22 2018 Download & Print Santa Fe Red recipe  PDF   Mexican recipes RSS   New

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1 Ripe Avocado, peeled, pitted and diced 1 tb Red Onion, diced 1 tb Jalapeno, seeded and amp minced 1 tb Lime Juice, fresh 1 tb Chilantro, chopped Salt and Pepper to taste In a non corrosive bowl, combine ingredients. Cover and refrigerate. Return to room temperature before serving. From the Mesa Grill (102 5th Ave., NY), chef Bobby Flay Chicago Tribune Magazine, March 21, 1993 Posted by Bud Cloyd ...

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