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Posts Tagged ‘Traditional Mexican’

UPDATE 5/1/16:  My Mom’s recipe (Anna’s Steak Ranchero) was picked by Sam Zien (Sam the Cooking Guy) to be part of his Reader Recipe Roundup!  Yay!    Sam used garlic powder instead of garlic salt (and in my opinion, you should prepare a recipe as given the first time and THEN do your modifications) and he used a different type of El Pato sauce I’d never seen before.  I put a picture up of the correct can of sauce. Someday maybe I’ll try the red can he used, which is MUCH spicier!  Anyway, here it is…hope you like it!

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Yup, that’s what my Dad used to call my Mom (Anna)…”Fastest” Cook in the West.  Now, you notice he didn’t say “Bestest” Cook in the West (and yes, Grammar Police, I know Bestest is not a word! Ha Ha!)  My Mom is a “good” cook but not what we would call a “great” cook.  She always worked while we were growing up.  She was a “Girl Friday” at a local newspaper, became a social reporter and eventually a columnist.  That kept her pretty busy so by the time she got home, she needed to whip something up quickly for her hungry brood.

This dish was one of her standbys.  It was relatively cheap (beef wasn’t outrageously priced like it is now), it was simple and it was quick.  This could be ready to eat in about 20 minutes but it tastes better if you let it simmer for at least a half hour and even better after an hour.

(Did you ever notice that the 3 basic ingredients that are used in a LOT of Mexican dishes are the same colors as their National Flag?  I just did…)

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ANNA’S STEAK RANCHERO

1 1/2 lbs Sirloin Steak

1/2 large green bell pepper, chopped

1/2 large white onion, chopped

1 tomato, chopped

1 8 oz can tomato sauce

1 8 oz can El Pato tomato sauce

Garlic Salt

Salt and Pepper to taste

Slice your sirloin into thin strips (across the grain for tenderness).  Saute in 2 TBSP vegetable oil until most of the pink is gone.  Add vegetables, seasonings and sauces.  Season with Salt and Pepper.  Cover and let simmer 20-30 minutes on low.  In the last 5 minutes, you can add chopped cilantro if you want.  This tastes even better the longer you let it simmer and is great for leftovers.  Serve with Spanish rice (look in the search box above to get my recipe – it is in the post for Albondigas soup) and refried beans and flour tortillas.

Sirloin Steak

Sirloin Steak

Slice into thin strips

Slice into thin strips

Saute in 2 Tbsp vegetable oil.

Saute in 2 Tbsp vegetable oil.

Season with a few sprinkles of garlic salt and salt/pepper

Season with a few sprinkles of garlic salt and salt/pepper

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1 regular tomato sauce and 1 spicy tomato sauce

1 regular tomato sauce and 1 spicy tomato sauce

The finished product!

The finished product!

After it simmers more, the meat becomes more tender.

After it simmers more, the meat becomes more tender.

Spanish Rice is a good accompaniment, along with refried beans.

Spanish Rice is a good accompaniment, along with refried beans.

So….tell me about your QUICK and EASY “go-to” recipe!

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This is your goal!

Stormy weather and I start thinking comfort food! I made a huge batch of Albondigas (meatball soup) for my husband to take to work so his co-workers wouldn’t have to leave the building during the storms we’ve been having in San Diego this week.

I saw where a group of bloggers who visited Martha Stewart’s studios had eaten some Albondigas soup that was prepared by one of them. It looked good but frankly, I thought mine looked better. It’s a hearty, flavorful soup that always results in a request for my recipe. So here it is, for those of you who have been patient with me to write again…

Albondigas

First make Spanish Rice
(Lightly brown 1 cup long grain white rice in a little oil until rice turns whiter. Saute with onion until onion transparent. Add 1 8 oz can tomato sauce, 1 chicken bouillon cube and 1 ½ cup water, salt and pepper to taste. Cover and simmer on medium heat until all liquid is gone – about 15-20 minutes)

Let cool a few minutes.

Make stock for soup. Take 2 garlic cloves and saute in a little oil in a large 6 or 8 qt Dutch oven. Add one 16 oz. Can Hunt’s tomato sauce and fill the pot to within about 2 inches of the top (you need to leave room for the meatballs that you will be adding) with water. Chop 2 green onions and chop some cilantro and drop in the stock. Add 2 Tbsp chicken bouillon (Knorr sells the powder form in the Mexican food section) and bring to a boil. Remove the garlic cloves when it comes to a boil. While you are waiting for the stock to come to a boil, make the meatballs.

Meatballs:

1 ½ pounds hamburger (I use Costco’s)
¼ pkg Jimmy Dean REGULAR pork sausage
1 cup of the cooked Spanish rice (see above)
2 eggs, beaten
2 finely chopped green onions
chopped cilantro (equal in volume to the green onions)
salt & pepper

Gently mix all the ingredients by hand (mixing them too much makes them hard, so just mix enough to blend ingredients). Drop the meatballs into the BOILING stock, one by one (about 1 rounded teaspoon). Let the fat/foam come to the surface and skim off. When it looks like all the fat has risen (about 15-20 minutes), add ½ head chopped cabbage, chopped carrots (2 or 3) and (2 or 3) zucchini to the stock. I also love to add a diced chayote (a green vegetable with a seed-like center. Cut out the center and cube the rest, skin and all.) Let cook until vegetables are tender.

When I serve my soup, I usually put a big spoonful of rice in the bowl.

This is a double-batch...

Drop the meatballs in the boiling stock

Skim off the foam that rises to the top

Add the bite sized cabbage

Add the remaining vegetables, leaving the zucchini for last

That’s all there is to it!  Serve with a side of rice and tortillas.   Try it, you’ll like it!

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