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12/17/2018 - 08:21  EST

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Some basic mexican starters prplbass53 8/28/2006 14:51

Some Mexican Basics before moving on to more great recipes:

Go out and buy a roast large enough to make multiple meals. It doesn’t have to be a high quality meat as your going to boil it anyway. Get out a pot add water – quarter an onion add that, spice to taste – basics: salt. pepper, fresh or pre-pressed garlic, several whole fresh green chilies (mild to hot) depending on what your taste and (family,guest) can take. Add oregano for a special taste. Bring to a boil and then simmer for several hours till the meat falls apart at the touch of a fork. Set the meat aside to cool. Don’t throw anything away. The resulting soup base will be used in several other things and freezes well. Drain that into several containers then let age in the refrigerator for a day – Later freeze the rest.

The onion and chili - put in a blender or food processor, add some mild shredded cheese (Monterey Jack Is the best), add some soft butter and mix/blend to a paste. When done add some fresh finely chopped cilantro to it. Let that age in the refrigerator also. Great as a spread on steaks, pork chops, chicken, etc. or even as a unique dip.

Once the meat is cooled, it should just shred nicely, divide into several containers. Done with that one.

Now to a red Chile sauce. Depending on what part of the country you’re in you will find either enchilada sauce or red Chile sauce at the grocery store. If you can find the red chili sauce buy that – It is different. and much better tasting though more expensive. Both these are well spiced already all you really want to do is get it to a consistency that looks better to the eye and easier to cook with. Add a very small quantity of oil to a frying pan – then slowly add some flour and brown the flour till all the oil is absorbed. Add a cup of that saved soup base from the roast - then add the canned sauce bring to a boil – then simmer and cool till you got the thickness you desire. If the mixture is still too soupy add some corn starch till you reach the desired thickness. (Will have to re-boil – simmer – cool again). Let this age also in the refrigerator then divide up in smaller containers and freeze

You now have 4 great ingredients – for homemade Mexican Food – which I will be adding here soon.

For the real dedicated cooks out there the next post is how to make your own red Chile sauce

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