Carne Con Chile

Directions
Use 1 lb and a half of beef stew meet or chuck roast
In a pot you boil the meat with garlic salt and pepper until it becomes tender and falls apart
Get a slotted spoon and pull just the meat into a large bowl or pyrex
With remaining broth, strain it to remove all peppers
With the broth, you can make soup or to fry the carne con chile
Let meat cool.

When meat is cool you shred it with two forks or your hands
In a large sauce pan/fry pan you put oil (see video clip)
Add two table spoons of Wondra or flour
Stir with a spoon as you brown it
Add the Chile Powder (Santa Cruz or Red Chile Powder)
Stir into a paste and add water or the broth that you saved
And then stir and add garlic powder and consume and onion powder to taste
Let boil and then add the meat
Simmer for 25 minutes
Serve and enjoy

Tortillas

Ingredients
8 cup flour
1 can of can milk and 1 can water
4 tsp salt
1 cup Crisco (or two handfuls)

Directions
Mix the Crisco, Flour and salt into a crumble
Add warm milk and water mixture
Knead until not sticky
Add flour if still sticky or needed
Roll into two batches and set on counter for an hour
Roll into one handed balls
Let set covered for over an hour
Put a ball into flour lightly
Put on cooking mat or pastry sheet
With rolling pin roll out into flat round circle
Put into frying pan at medium heat until spotted lightly brown
Flip and repeat
Put into papertowel with other cooked tortillas to cool.

Albondigas

Por bolitas (For the Meatballs):
Extra lean ground beef (fresh) (carne molida)
Garlic salt (sal ajo)
Cebolla (Onion Powder)
Chicken Bullion (Consume de Pollo) un pocito or a little bit for you gringos
1 egg (1 huevo grande)
Rice (arroz remojado en agua fria) (soak in cold water)
Mix everything together and make bolitas
For caldo or broth
In a big pot, put little bit of oil, add Pace Picante Sauce and a dash of garlic powder
Le pones agua y consume para hacer el caldo, cuando este hirviendo le pones las bolitas hiervabuena y chile verde
Put water and 2 table spoons of consume de pollo, once it boils add bolitas and chile verde

Refried Beans (5 lbs)

Refried Beans (5 lbs)
1 cup canola oil
1 tsp salt for every cup of dry beans
2 lbs mozerarella cheese
Rinse the beans, let them soak for an hour in cold water
Put clean water and bring to a boil, simmer for about 2 ½ hours (in slow cooker, put at low overnight)
Check the water level to avoid burning or drying out the beans
Beans are done when tender put the salt, mash (in blender) the beans and fry them in a skillet with hot oil (lard or oil ~ ¼ cup) until desired consistency is achieved
Put the cheese and stir them.

Papas en Escabeche (or German Potato Salad as Sara calls it)

Ingredients:
Potatoes (5 lbs)
1 large white onion (thinly sliced)
Bay Leaf whole
Black Peppercorn
Canola oil
Vineger
Salt
Sliced Jalepenos
Directions:
Boil Potatoes, let them cool overnight, sprinkle with vinegar.
Slice potatoes in quarter in slices and arrange in pyrex pan in layers
Potatoes first, bay leafs second, onions next, jalepenos next, next peppercorn, next salt
Once complete
In a large measuring cup add a cup of cider vinegar and a cup of conola oil
Add garlic powder with parsley flakes and stir
Pour over the potatoes
Soak overnight
24 Hours later drain extra oil into bowl
Wash dishes when done.