BEEF POZOLE (HEARTY BEEF SOUP) 

  

• Total Recipe Time: 2-1/4 to 2-1/2 hours
• Makes 6 servings

INGREDIENTS

1. 2-1/2 pounds beef Stew Meat, cut into 1 to 1-1/2 inch pieces
2. 3 tablespoons vegetable oil
3. 1/2 teaspoon salt
4. 1 cup chopped white onion
5. 5 jalapeno peppers, chopped
6. 2 cans (14 to 14-1/2 ounces each) beef broth
7. 1 can (29 ounces) hominy, drained
8. 1 can (28 ounces) diced tomatoes, undrained
9. 1 sprig fresh epazote or 1 tablespoon dried epazote leaves, crushed (optional)
10. 2 small zucchini, chopped (2 cups)
11. 1/4 cup chopped fresh cilantro

Toppings:

1. Lime wedges, chopped fresh cilantro, crisp tortilla strips, sliced onion, crumbled Mexican cheese (queso fresco, cotija or anejo), sour cream (optional)

• (Source: beefitswhatsfordinner.com & photo also)

INSTRUCTIONS FOR BEEF POZOLE (HEARTY BEEF SOUP)

1. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown 1/3 of beef; remove from stockpot. Repeat twice with remaining beef adding oil as needed. Remove beef from stockpot; season with salt. 
2. Add onion and jalapeños to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally. Stir in broth, hominy, tomatoes and epazote, if desired. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2 hours or until beef is fork-tender.
3. Add zucchini and 1/4 cup cilantro; continue to simmer 5 minutes or until zucchini is tender. If using fresh epazote, remove and discard stem and any large leaves.
4. Serve with toppings, if desire

••••MEXICAN BEEF STEW••••

MEXICAN BEEF STEW OVER CHIPOTLE SWEET POTATO MASHERS 

  

• Total Recipe Time: 2-1/4 to 2-3/4 hours
• Makes 6 servings

INGREDIENTS

1. 2 pounds beef Stew Meat, cut into 1 to 1-1/2-inch pieces
2. 1/3 cup flour
3. 1 tablespoon unsweetened cocoa powder
4. 1 tablespoon ground ancho chili pepper
5. 1 to 2 tablespoons butter
6. 1/2 teaspoon salt
7. 1/4 teaspoon ground black pepper
8. 1-1/2 cups frozen mixed red, yellow and green bell pepper blend
9. 1 can (14-1/2 ounces) diced canned tomatoes, undrained
10. 1-1/2 cups ready-to-serve beef broth
11. 1 teaspoon minced chipotle peppers in adobo sauce
12. 1 teaspoon adobo sauce from chipotle peppers

Chipotle Sweet Potatoes:

1. 2 pounds sweet potatoes, peeled, cut into 1-1/2 to 2-inch pieces
2. 1 to 2 tablespoons butter(optional)
3. 1 teaspoon minced chipotle peppers in adobo sauce
4. 1 teaspoon adobo sauce from chipotle peppers
5. 1/2 teaspoon salt
6. 1/2 teaspoon ancho chili peppers

• 
  

INSTRUCTIONS FOR MEXICAN BEEF STEW OVER CHIPOTLE SWEET POTATO MASHERS

1. Combine flour, cocoa and ancho chile pepper in large bowl. Add beef and toss to coat evenly with flour mixture. Remove beef; reserve any excess flour mixture.
2. Heat 1 tablespoon butter in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding remaining 1 tablespoon butter if needed. Remove beef from stockpot; season with salt and black pepper. 
3. Add bell peppers; cook and stir 3 minutes. Stir in tomatoes, broth, chipotle pepper, adobo sauce and reserved flour mixture. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
4. Meanwhile prepare Chipotle Sweet Potatoes. Place sweet potatoes in large saucepan; cover with water. Bring to a boil; cook 12 to 15 minutes or until tender. Drain, reserving 1/4 cup cooking liquid. Return potatoes and reserved cooking liquid to saucepan; add butter, if desired, chipotle pepper, adobo sauce, salt and ancho chile pepper. Mash potatoes until just blended and slightly chunky.
5. Serve stew over sweet potatoes

(Source: beefitswhatsfordinner & photo also)

••••EASY SOUR CREAM GELATO :)••••

******

I used full-fat sour cream which gives the gelato an insanely rich and creamy texture.  You can try using low-fat sour cream, or a combination of full-fat and low-fat.  Although I am going to predict that the creaminess will reduce as the fat-content goes down…

Self-made sour cream gelato:

• 1 1/2 cup (348 grams) of sour cream, or creme fraiche
• 1 cup (330 grams) of sweetened condensed milk
• 1 tsp of pure vanilla extract

Whisk sour cream (or creme fraiche), sweetened condensed milk and vanilla extract together until very smooth, and that there’s no lumps of sour cream.  Pour the mixture into container and freeze for at least 6 hours to overnight.  Serve with fresh or grilled fruits.

••••Just add whole milk or half and half to gelato for a tasty milkshake-YUM :)

(Source: ladyandpups.com & www.fitbe.com photo & google+ photo)

••••TACO PIZZA••••

(Source: Life-In-A-Lofthouse.com & photos also)

TACO PIZZA

Serves 6

Seasoned ground beef, refried beans, and all your favorite taco toppings are what make this pizza amazing!

INGREDIENTS

1. 1 pound lean ground beef
2. 1 envelope taco seasoning mix
3. 1 (10 ounce) can refrigerated Pillsbury pizza dough
4. 1 (16 ounce) can refried beans
5. 2-3 cups shredded cheddar cheese (I used Colby and Monterey Jack cheese)
6. 1/2 cup chopped tomatoes
7. 1/4 cup sliced black olives
8. 4 green onions, chopped

INSTRUCTIONS

1. Heat oven to 375 degrees. Brown ground beef in a large skillet, over medium-high heat. Drain grease. Add taco seasoning to the ground beef according to package directions.
2. Unroll pizza dough onto an ungreased cookie sheet. (I used a 10×15 inch cookie sheet). Let dough sit at room temperature for 5 minutes. Press dough over the bottom and up along all 4 sides the of cookie sheet. Bake pizza dough for 8-10 minutes, or until lightly golden. Remove from oven.
3. Place refried beans into a microwavable-safe bowl. Microwave for 1 minute. Stir well and then spread beans evenly over the top of the warm pizza crust. Top with the cooked ground beef mixture, sprinkle with cheese and then add the tomatoes, black olives and green onion.
4. Return to oven and bake another 5-7 minutes, or until cheese is melted. Serve immediately and enjoy!
5. Store any leftovers in an air-tight container in the refrigerator for up to 2 days.

By Holly

••••FOOD TIP••••

*The best way to quickly chill canned and bottled drinks is in the mix of ice and water. This works because ice water makes complete contact with the surface of a can or bottle, while ice alone makes only partial contact. To make your ice last longer and stay colder, pour salt on the ice/water mixture.

(Source: Pinch publication in The Spokesman Review & www.conecom.com)

••••MEXICAN RECIPES ARE HERE••••

(photos-www.fanpop.com & mexicantiles.com)

••••FOOD TIPS••••

(photo-google+ & FoodNetwork.com)