Chile con Carne
Still got some roast, or a steak, or a briquette you could not quite finish and some Red Chile Sauce?? Make Chile con Carne.
This one rates at super simple. Use a mixing bowl and just add the meat and Red Chile Sauce then let set in the refrigerator for a few hours.
When ready just warm that up, and serve – as a light topping chop up some green onion and fresh cilantro. Serve with Spanish rice, refried beans and warm Flour Tortillas.
Well out of my roast and most of the Red Chile Sauce – I made. There is one more recipe – Tamales –that you will need those for but saving that one till winter. Tamales are not really a winter food they are great year round, unfortnately for the cook this is something you want to prepare when it is cooler outside though.
Next are going to be some great things to make with Chorizo, and I want to try a few versions of Chile Rellenos. It has been awhile since I made many of these recipes, so been cooking them first, tasting for what I remember, then posting them. Am single and always thought that Mexican food was too hard to cook for one person. Its not really that hard though. So glad I was wrong, a lot of these also freeze and reheat well