MEXICAN FRY SEASONING
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine all ingredients in a small bowl.
SLOW STEAMED GOAT OR LAMB WITH MILD CHILE SEASONINGBIRRIA DE CHIVO O DE CARNERO
This is posted by request, I've never made it. It's also a copy cat recipe from the cook book Authentic Mexican by Rick and Deann Bayless.
Provided by Diana Adcock
Categories Lamb/Sheep
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- The Meat: Trim most of the fat from the meat.
- If it is a goat hindquarter cut into 2 pieces, severing it through the joint at the top of the leg.
- Place in a large, noncorrosive dish.
- The Chile Marinade: Heat a griddle or heavy skillet over medium heat.
- tea the chiles into flat pieces and toast them a few at a time, pressing them against the hot surface until they crackle and blister, then flip them over and repeat.
- Cover with boiling water, weight with a plate to keep them submerged and soak 30 minutes.
- Roast the garlic on the hot griddle until black on the outside, soft in the middle.
- Cool and peel.
- Drain the chiles and place in a blender jar with the garlic and vinegar.
- Add the cumin, pepper and salt and 3/4 cup water.
- Blend until smooth-then strain.
- Remove 1/2 cup, stir in the sugar, cover and set aside for the final glazing.
- spread the rest of the chile paste over the meat, cover and refrigerate for at least 4 hours or, preferably, overnight.
- Slow steaming: Preheat the oven to 325.
- Ser a roasting rack into a deep, wide stockpot.
- Make sure the rack is 1 inch off the bottom.
- Measure in 3 cups of water then lay the marinated meat on the rack and spread any remaining marinade over it.
- Add water to the masa harina to make a soft dough.
- Roll tennis ball-size pieces between your palms to make a 3/4 inch rope, then press them gently all around the top edge of your pot.
- Set the lid in place and press it into the masa to seal.
- Bake for 3 hours.
- Finishing the broth: Break the seal by tapping the hard masa with the back of a cleaver-watch out for the steam-and take off the lid; then carefully remove the tender meat.
- Take out the rack, spoon the fat off the broth and then measure it.
- You need at least 1 quart-if necessary, add water to bring it to that level.
- Pour the broth into a small saucepan.
- Puree the tomato in a blender or food processor, add it to the broth along with the oregano, cover and simmer over medium low heat for 20 minutes.
- Season with salt.
- Glazing and serving the birria: Shortly before serving, remove the bones, large pieces of gristle and excess fat from the meat, keeping the pieces of meat as large as possible.
- Set the meat on a baking sheet, brush lightly withthe reserved chile paste glaze, then bake for 10 minutes to set the glaze.
- Either present the meat on a large platter and pass the warm broth separately, or slice the meat across the grain and serve it in deep plates, awash in the broth.
- Mix the onion and cilantro, and pass the lime at the table.
SEASONING
Steps:
- Combine all ingredients. Store in an airtight container and refrigerate until use.
MANGO SKEWERS WITH CHILE-LIME SEASONING
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Thread mango cubes onto skewers (if using wooden skewers, soak them in water for about 20 minutes first). Grill the mango skewers over medium-high heat, turning, until well marked, 1 to 2 minutes per side. Sprinkle with chile-lime seasoning.
COYOTE BAIT HICKORY FLAVORED CAMPFIRE SEASONING
Steps:
- Combine the salt and liquid smoke with a whisk in a large mixing bowl. Blend until there are no clumps. Add the black pepper, sugar, garlic, mustard, onion, paprika, flavor enhancer seasoning and ground red pepper. Whisk until thoroughly blended. Place the seasoning in a 1-quart storage container with the lid tightly sealed.
NAPA GOAT RANCH CHILI CON CARNE SEASONING MIX
This is a mild but well seasoned mix that will give your chili some wonderful flavor- without the searing heat that a lot of chilis provide. About 1/3 cup of this mix equals one packet of store bought mix in recipes or see our California Chili Con Carne Recipe.
Provided by That Napa Chicken R
Categories Low Cholesterol
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine the ingredients together in a jar with a tight sealing lid. Use about 1/3 cup for recipes calling for a chili seasoning packet.
Nutrition Facts : Calories 340, Fat 5.4, SaturatedFat 0.7, Sodium 3185.2, Carbohydrate 68.8, Fiber 11.1, Sugar 2.7, Protein 9.6
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