Grilled Beef Sonoran Style With Onions And Chile Strips Recipes

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CHILE CON CARNE ROJO, SONORAN STYLE

This recipe came to me in a cookbook published as a fund-raiser by the faculty of the school where I taught. I've used it for thirty years or so, making so many changes along the way that it is now truly "my" recipe. Enjoy!

Provided by AzArlie

Categories     Meat

Time 1h30m

Yield 24 serving(s)

Number Of Ingredients 10



Chile Con Carne Rojo, Sonoran Style image

Steps:

  • Put the cut-up beef in a dutch oven or similar large kettle, cover with water and boil with salt, pepper, garlic, onion, and 3-4 bay leaves. Boil until meat is tender.
  • Remove bay leaves and throw them away. Remove the meat.
  • Pour the liquid into another container. (I use a good-sized plastic pitcher.).
  • Stir the chili paste into the liquid. ( Or use 8 ounces of the paste and 8 ounces of made-from-scratch chile sauce. Or if you have an asbestos tongue, skip the commercial stuff entirely!).
  • Melt shortening in the bottom of the kettle. Add flour and cook until brown, stirring almost constantly.
  • Add 10 cups or so of the beef stock/chile mixture gradually, while stirring. (It's like making gravy.).
  • Reduce heat and add oregano, cumin, more garlic, and salt to taste.
  • Stir in the meat.
  • DO NOT add tomatoes, tomato sauce, tomato paste, stewed tomatoes, or any other tomato product!
  • Serve with flour tortillas and refried beans. Or make your own burros and serve it that way. Left overs (if any) freeze well.

Nutrition Facts : Calories 385.8, Fat 30.8, SaturatedFat 11.1, Cholesterol 78.2, Sodium 67.2, Carbohydrate 4.5, Fiber 0.2, Sugar 0.2, Protein 21.4

6 lbs beef roast (I find it's usually cheaper to buy a roast and cut it up myself) or 6 lbs stewing beef (I find it's usually cheaper to buy a roast and cut it up myself)
16 ounces red chili paste (sold in Arizona by Santa Cruz Chile, or you can make your own like this one Hatch Red Chili Sauce)
4 -6 bay leaves
1 medium onion, chopped
ground pepper
1 cup flour
1 cup shortening
1/4 teaspoon garlic powder (or fresh minced garlic, to taste)
1 -2 teaspoon dried oregano (to taste)
1/4-1/2 teaspoon ground cumin

BEEF FILLET STRIPS WITH TOMATOES, PEPPERS, AND ONIONS

Number Of Ingredients 13



Beef Fillet Strips with Tomatoes, Peppers, and Onions image

Steps:

  • 1. Prepare the chiles. Then, cut out the stem and cut open the chiles to remove the seeds and ribs. Cut the chiles into strips, then into 3/4-inch pieces. Reserve. Trim the meat of fat, and cut the meat into thin slices, then into 1-inch pieces. Put the meat into a bowl, and toss with half of the oil, the Maggi, and garlic. Let stand about 20 minutes. 2. In a large skillet, heat the remaining oil until hot. Add half of the beef, in a single layer, and stir-fry until browned, 3 to 4 minutes. (Don't overcook, or the beef will be tough.) Remove the meat to a bowl, and brown the remaining meat. Add to the first batch of meat and set aside. 3. In the same skillet, cook the onion over medium-low heat until it begins to brown, about 5 minutes. Add the tomatoes, chiles, thyme, and 2 tablespoons of water. Raise heat to medium and cook, stirring frequently, until the tomatoes soften 4 to 5 minutes. Add the meat and the juices from the bowl. Season with salt and pepper. When the meat is heated through, stir in the cilantro and serve.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

1 1/2 pounds boneless lean beef, such as beef sirloin, tri-tip, or top round
3 teaspoons olive oil or vegetable oil
1 teaspoon Maggi seasoning extract or Worcestershire sauce
1 clove garlic (medium), minced
1 large white onion, coarsely chopped
4 medium tomatoes, peeled and coarsely chopped, or 1 (14-ounce) can diced tomatoes, drained
3 , Anaheim or poblano chile kimmy, , roasted and peeled
..........Click the Edit tab and select this entry to follow preparation instructions.
1 , serrano chile kimmy, , finely chopped with seeds
1/2 teaspoon dried thyme
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
1/4 cup loosely packed chopped fresh cilantro

GRILLED BEEF, SONORAN STYLE, WITH ONIONS AND CHILE STRIPS

Number Of Ingredients 7



Grilled Beef, Sonoran Style, with Onions and Chile Strips image

Steps:

  • 1. Trim the tenderloin of all fat, and cut it in half crosswise. Cut each half lengthwise into thin slices (about 1/3 inch) with the grain. Put the meat on a platter. 2. In a small bowl, mix the garlic, pepper, and cumin. Add the olive oil and work into a paste. Spread the paste all over the meat. Cover with plastic wrap and marinate in the refrigerator 3 hours or overnight. 3. Prepare the poblanos with onions. About one hour before cooking the meat, prepare an outdoor grill fire. When the coals are ready, grill the meat over a very hot fire about 2 minutes per side or until browned on the outside and pink and juicy on the inside, or to desired doneness. Season the meat with salt and sprinkle with lime juice. Serve the meat with the fried onions and poblano chiles.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

2 pounds whole trimmed beef tenderloin steaks
4 cloves garlic (medium), peeled and pressed
1/2 teaspoon freshly ground pepper, or to taste
1/2 teaspoon ground cumin
2 tablespoons olive oil
1/2 teaspoon salt, or to taste
1 or 2 lime, juiced

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