I am not sure how many of you also do this, but I like to prepare dishes, like carne con chile, that reminds me of my Dad, who past away in 2007. We had just celebrated Father’s Day and the 4th of July was approaching. Two dates that remind me of my Dad.
My parents are always in my thoughts…
Although my Dad was born in Mexico, he was very proud to be living in the United States. And to make it even more wonderful, his birthday was the 4th of July. He loved the fireworks and would say how all of America was celebrating his birthday, lol! I never got tired of hearing that story.
For todays blog post I want to share with you a few special recipes that remind me of my Dad. In particular the carne con chile rojo. The tortillas de harina(flour tortillas), fideo, pico de gallo and rabanitos also remind me of dad for special reasons. Pico de gallo was one of the first fresh salsa’s I learned to prepare. When my parents owned a small taqueria in Houston, I would accompany my Dad at 5 in the morning to “el negocio”, also named “Blanca’s Mexican Food”. My job was to prepare a gallon of fresh pico de gallo for that days tacos. To this day, I find it very relaxing finely chopping all of my ingredients for that bowl of pico de gallo that seems special every time….
The Carne con Chile Rojo reminds me of both of my parents, but mostly Dad. He was self employed and was hired often by Ramona’s Mexican Foods in California. They prepared the best carne con chile rojo, chile verde, and carne con papas I had ever had! My Mom would prepare her versions of these dishes at home and they were delicious!
Tips~ My first choice for preparing this dish, would be chile California, but chile New Mexico or Guajillo would work as well.
Tips~ The picture above shows all of the ingredients separate. I cooked them that way to show them better, but much easier to cook the chile with onions, garlic and cumin together.
Carne con chile rojo, fideo and pico de gallo…..three foods from home that remind me of my dad, all for special reasons…I Love you Papi.
Tips~ The Pico de Gallo and Sopa de Fideo can be found right on my blog.
On this day, I reheated some of the leftover beef and easily shredded the meat for tacos!
This last time I prepared carne con chile rojo, I found myself with too much hominy that has to be used soon. So, I added 3 cups of hominy to the beef towards the end of cooking time! Shared it with my friends at the community lunch and they loved it!!!
Red Chile Sauce
- 10 Chile California guajillo or New Mexico, stems and seeds removed
- Avocado or olive oil
- 1 medium onion sliced
- 4 to 6 cloves garlic sliced
- 1 teaspoon cumin seeds
- 2 cups beef or chicken broth
- Salt and pepper to taste
You Will Also Need
- 2 tablespoons avocado or olive oil
- 2 pounds cubed chuck roast
- salt and pepper
- 1 1/2 -2 more cup beef or chicken broth
- 1 more teaspoon cumin seeds crushed
- 1 teaspoon corinader seeds crushed
- 1 teaspoon mexican oregano crushed
- 1 teaspoon chile piquin crushed (or red pepper flakes)
- Preheat 3 tablespoons of oil to medium heat for a few minutes. Add the dried chiles and cook for 2 to 3 minutes. Add the onion, garlic and cumin seeds and cook for 3 more minutes. Add the 2 cups of broth and cook for 5 to 7 more minutes or until dried peppers have become soft.
- Transfer all of the ingredients from the skillet with chiles into the blender. Season with salt and pepper to taste, using a kitchen towel to hold down the lid to the blender, blend on high until smooth. Taste for salt. Strain chile sauce into a large bowl using a wire mesh strainer. Set aside.
- In that same skillet, add 2 more tablespoons of oil and preheat for a few minutes. Season the beef with salt and pepper and place into hot oil. Cook and sear until golden brown on most sides. Add the strained chile sauce, remaining broth and spices. If you like the a carne con chile with more broth, add all of the remaining broth. Bring to a boil, reduce to a simmer. Taste for spices and cover partially while is slow simmers for the next 2 to 2 1/2 hours or until the beef becomes tender. Serve with your favorite sides and warm, homemade flour totillas.
Rabanitos (Radishes) en Escabeche con Habanero
20 radishes, washed, diced finely
2 habanero peppers, seeded, minced
1/2 of a large sweet onion, diced finely
3 tablespoons cilantro, chopped
3 tablespoons white vinegar
Juice of 2 key limes
2 tablespoons grapeseed or olive oil
1/2 teaspoon Mexican oregano, crushed
Salt to taste
1. Finely dice the radishes and onion so they are the same size. Add the habanero and cilantro. Stir to combine.
2. In a small saucepan or in a bowl, combine the vinegar, lime juice, oil and oregano. Season with salt to taste and heat just enought o dissolve the salt. Pour over the rabanitos mixture. Stir well to combine and let cool at room temperature. The longer it sits, it will tirn a pink color from the radishes. Store in an airtight container.
Tortillas Infused with Red Chile Flakes
1 1/2 cups plus 2 tablespoons of flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon red chile flakes, optional
1/3 cup manteca (lard) or vegetable shortening, melted
1/2 cup hot water
1. Add the dry ingredients to a large bowl. Mix the hot water with melted shortening. Gradually add the wet ingredients into the dry until dough forms. Knead for a few minutes. Divide and roll 16 small dough balls. Transfer to a plate and cover. Let set for 30 minutes.
2. Preheat griddle, skillet or comal to medium heat for 5 minutes. On a lightly floured surface, roll out tortillas to about 5 inches in diameter, using as little flour as possible to keep them from sticking.
3. Cook on preheated surface for less than one minute per side. It’s ready to turn when it begins to bubble up. Keep warm in between a kitchen towel until done. Yields 16 small “taco size” tortillas. Cool completely before storing in a plastic storage bag. Refrigerate after the second day.
Tips~ Pico de Gallo Try adding some orange and yellow tomatoes mixed in with the red roma tomato for a festive and colorful pico de gallo.