Recipe of the Week: CHILI CON CARNE/TACO SALAD
I know it would be easier to order a taco salad or chili con carne at any Mexican restos but wouldn't your family love it if you make them on your own? They are such an easy whip. I think these Mexican dishes are so easy to make but harder to eat, read: Tacos! I never perfected the way to eat it, I always end up a messy taco eater, don't you?
Here's sharing a recipe before I head on and check cheap insurance rates.CHILI CON CARNE
* Sautee 2 heads crushed garlic in ½ cup oil. Add 2 cups chopped onions, 4 siling labuyo chopped. Cook until soft. Then add 1 kilo ground beef, 2 tbsp fine salt, 1 tsp pepper, 2 tbsps chili powder, ½ teaspoon oregano, paprika, and cumin. Then add 3 tabsp. Sugar, 1 can tomato paste, 2 can tomato sauce and liquid from kidney beans. Mix well, Serve with rice or crackers.
* To cook red kidney beans, Soak 2 cups beans overnight in water then drain off water. Add water again to beans (enough to cover beans) and cook covered until tender. Save two cups liquid from beans to add to meat sauce.TACO SALAD
Place in individual salad plates, coarsely cut up lettuce diced tomatoes and granny goose corn chips. Top with chili con carne then top with grated cheese.
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1 comments:
I like food when it's HOT and Con carne is one of my best tasty favorite. Perfect combo
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