Red Hot Chipotle Sauce

NOT FOR VEGETARIANS

Chipotles are smoke-dried jalapeño chilis used primarily in Mexican cuisine. There are hundreds of varieties of jalapeños, which vary in size and heat. In Mexico, the jalapeño is also known as the cuaresmeño and gordo. Until recently, chipotles were almost exclusively found in the markets of central and southern Mexico.


Ingredients:

2 Chipotle Chiles;
2 Bacon; Slices, Finely Cut Up
1/4 Cup Onion; Finely Chopped, 1 small
3 Cup Tomatoes; Finely Chopped
1 Cup Beef Stock
1/4 Cup Carrot; Finely Chopped
1/4 Cup Celery; Finely Chopped
1/4 Cup Fresh Cilantro; Snipped
1/2 Teaspoon Salt
1/4 Teaspoon Pepper

Directions:

Cover chilies with warm water.

Allow to stand until softened, about 1 hour.

Drain and finely chop.

Cook and stir bacon and onion in a large saucepan until bacon is crisp; stir in the chilies and remaining ingredients.

Makes approx. 4 cups of sauce.


You can make this sauce as hot as you want by adding up to a total of 4 dried Chipotle chiles.

Tijuana Taco Salad

NOT FOR VEGETARIANS

Ingredients:

1−1/2 / 1.2kg Ground beef
Bottled French dressing
1/4 Cup Onion, chopped
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Dried oregano, crushed
1/2 Head iceberg lettuce, finely shredded
2 Tomatoes, cut in wedges
8 Ounce / 200g Can corn, drained
8 Ounce / 200g Can garbanzo beans, drain
1/2 Cup Radish slices
1−6 1/2 oz / 150g Package Tortilla or corn chips
1 Avocado, peeled and sliced
4 Ounce / 200g Cheddar cheese, shredded
Pitted black olives, sliced
Sour cream

Directions:

Brown the meat and drain off the fat.

Add 1/3 cup of French dressing, pepper and oregano.

Allow to simmer for 5 minutes.

Combine the lettuce, beans, radishes and enough dressing to moisten.

Toss the salad, serve meat mixture over tortilla chips.

Top with avocado, cheese, olives and sour cream, as desired.