Chile Tejano de Buey

Buenas Tardes, Good Afternoon,

 

Firstly, the term TEX-MEX and / or Chuck Wagon Fare, is not a fashionable gastro expression.

 

 

This traditional cuisine´s origins hail from the frontier starting with the La Sierra of Monterreí, and having extended to the Yucatán ( pronounced JU KA TÁN ) in southeastern Mexico, and all across the Frontier of Tejas ( Texas ), each Rancher, each Family, each Pioneer, each Restaurateur and each Tavern or Taquilla Owner adopting their own take on the pre Alamo era and incorporating Spanish Colonial elements, Mayan and Aztec.  

 

Tex Mex, includes an extensive variety of dishes, including some of the most popular: Burritos, Chili Tejano de Buey ( Chili con Carne ), Chili con Queso ( chili with cheese ), Chimichanga, a stuffed tortilla of wheat; Enchiladas, baked stuffed corn tortillas, similar to Italian Cannelloni; Fajitas, Guacamole, Huevos Rancheros, Red Beans, Black Beans, Pinto Beans, Refried Beans, Tamales, a corn leaf wrapped ground pork steamed stuffed dish; and Quesadillas.

 

The quintessentials in this cuisine include:  Black beans, Chili Powder, Corn Flour, Cilantro, Chayote; a pale green pear shaped fruit from the ancient Aztecs, and the calabaza family; a Pumpkin type squash with tons of seeds; and a wide variety of Mexican origin chili peppers ranging from sweet to piquant.

 

Every year, the Magazine Publishing Office, where I work, holds a small Christmas Party Buffet Luncheon at its premises. Ventura Rocha, a native Mexican who immigrated to San Antonio, Texas gave me this recipe for Fotw.

 

I would enjoy opening the disucssion, on how do you prepare your Chile Tejano de Buey or Chili Con Carne ?  Which meat cuts do you employ ? Which Chili Peppers do you utilize ? Which beans do you use ? 

 

 

Fotosearch Courtesy.

 

 

RECIPE: CHILE TEJANO DE BUEY

 

1 tblsp. corn or vegetable oil

2 large red onion minced

3 or 4 garlic cloves minced or "machado" ( pounded in Mortar and Pestle )

1 tsp. Red Chili flakes Piquant Pimentón de La Vera ( piquant smoked paprika )

1 tblsp. cumin powder ground

400 grams of red juicy ripe tomatoes or Mexican Jar of Can Variety of Whole Tomatoes

500 Ml. Beef stock

1 tblsp. Orégano

2 tsps. of sugar

2 tblsps. tomato paste

400 grams of red beans soaked overnight

flour to dredge meat and dust working board

2 kilos of Beef Stew

3 tblsps. corn or vegetable oil

1 tblsp. Pimentón de La Vera Dulce ( sweet smoked paprika )

1 tsp. Chili Powder Blend

 

1) Place some all purpose flour on a platter and dredge the beef cubes and dust off excess; reserve on clean platter.

2) heat the 3 tblps. of corn or veg. oil in a large Dutch or French style Oven and sauté the beef stew meat until golden on all sides & let drain on paper towelling and place on platter

3) Now, incorporate the red onion in the same oil, and sauté until tender and stir gently; and then, the garlic, the cumin, and all the chili varieties and styles; and re-put the beef stew chunks in this vessel

4) add the beef stock; and simmer for 1 hour to 1 1/2 hrs. Covered.

5) After, 35 to 40 mins; deseed tomatoes, and peel; and add to concoction, also adding the tomato paste and in separate pot; simmer the beans until tender.

6) take 10 tblsps. of beans and smash against the sides of the bean pot; and thicken the bean sauce.

7) One can prepare a long grain American Carolina style rice in separate pot according to instructions

8) for 15 to 20 mins. take cover off both the beef stew and the beans, and let sauce thicken

9) with slotted spoon strain the oil layer from the meat and readjust seasoning to your palate

10) serve with hot corn bread or corn or wheat tortillas, a black beer from Mexico and / or red wine from Spain or Argentina or Chile. ENJOY.

 

Kind regards.

Margi.