Final Plate Pics
NOPALES CACEROLA (cactus casserole)
Tomatoes
Onion
Jalapeno
Serrano
Hatch (roasted)
Bacon grease
Garlic
Gebharts Chili Powder (spiked with chili pequin powder)
Salt
Black pepper
Nopales (cactus)
Corn
Carrots
Queso Fresco (freshly made cheese)
Eggs
Masa harina
Cilantro
Pre-heat oven to 350°F, and lightly grease a baking dish with bacon fat.
In a skillet, coat with bacon grease, and roast tomatoes, onion, and peppers until slightly charred. Pour into blender and add garlic, chili powder, salt, and black pepper.
Blend till smooth. Set aside to cool.
In baking dish, combine nopales, corn, julienne carrots.
In a bowl, pour tomato mixture, queso fresco, eggs, masa harina, and cilantro. Mix together and pour over veggies in baking dish, stirring to combine. Toss in oven. Once on table, top with more cilantro and cheese.
NOTE: If you want/need to know how to process raw prickly pear cactus paddles, send me a PM and I’ll tell you how… I just didn’t want to get caught in the middle of doing them with the electricity in the neighborhood acting wacky, so took the easy way out and bought a couple of jars of already processed cacti.
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NOPALES Y PAN DE MAIZ (cactus cornbread)
Bacon grease
Eggs
Milk
Cream style corn
“Mexican Blend” cheese
Cornbread mix
Nopales (cactus)
Jalapeno
Serrano
Butter
Grease a pan with the bacon fat, and put in a pre-heated oven (425°F) for about 5 minutes. Remove and set aside.
Mix all other ingredients together in a bowl, and pour into heated pan.
Toss into the oven for about 25 minutes.
When done, lightly brush top of cornbread with butter and cover pan lightly with damp towel (but not touching cornbread).
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SALSA VERDE DIP
Tomatillos
Jalapenos
Serranos
Onion
Garlic
Cilantro
Avocados
Salt
Sour cream
Lime juice
Clean husks off tomatillos, rinse, place in boiling water. When they begin turning an olive color, remove from water, remove stem and quarter.
Add tomatillos to blender with other ingredients and run until smooth.
Additional salt, avocado and/or sour cream to taste.
Put in fridge and chill overnight.
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CARNE GUISADA (beef with gravy, beef stew kinda)
Beef chuck roast (roughly cubed)
Bacon grease
Onion
Serrano
Hatch (roasted)
“Lost Texan Salsa No.5 - Mongo Habanero” (home version of one of my commercial salsas)
Gebharts Chili Powder (spiked with chili pequin powder)
Comino (cumin)
Mexican oregano
Garlic powder
Sea salt
Paprika
Black pepper
Masa harina
Flour
Water
Cut roast into chunks, place in big Zip-Loc bag with the chili powder, comino, oregano, garlic powder, salt, paprika, black pepper, onion, and hatch peppers. Seal and let marinate overnight.
Lightly brown in bacon greased skillet, and add salsa, more onion, cilantro, and serranos.
Pour into “Crock Pot”, add about ½ cup of water, and slow cook overnight.
In the morning put some of the liquid in a cup of water, add masa, flour and whisk smooth. Stir into CP and uncover to thicken gravy.
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FRIJOLES PINTOS DE MESA (table beans)
Pinto beans (canned)
Onion
Jalapenos
Cilantro
Garlic (minced)
Comino (cumin)
Beef broth
Gebharts Chili Powder (spiked with chili pequin powder)
“Tex-Joy Spicy Steak Seasoning”
Toss it all in the pot, Heat up. Done. “Beer-less borracho beans”
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SALSA DE CHILE Y QUESO (cheese dip with salsa)
Olive oil
Hatch (roasted, minced)
Jalapenos
“Lost Texan Salsa No.5 - Mongo Habanero” (home version of one of my commercial salsa)
Half-and-Half
Nopales (cactus)
Sea salt
Cream cheese
Queso Fresco (freshly made cheese)
Asadero queso (cheese)
Heat oil in skillet and add salsa. Cook until liquid reduces a little.
Add peppers, Half-and-Half, Sea salt, nopales, and simmer.
Add cheeses a little at a time while stirring, until all is melted.
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ARROZ MEXICANO (Mexican rice)
Long grain rice
“Lost Texan Salsa No.5 - Mongo Habanero” (home version of one of my commercial salsa)
Cook rice per directions. Add salsa and mix. Done.
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“Lost Texan Salsa No.5 - Mongo Habanero” (home version of one of my commercial salsa)
Tomatoes
Yellow onion
Green onion
Cilantro
Serranos
Jalapenos
Habaneros
Garlic
Lime juice
Tomato paste
Sea salt
Combine together, done.