Saturday's Super Supper

As previously mentioned on this blog, we really enjoy Mexican food.  Today was a fairly lazy day around the B house so, I decided to spend some time in the kitchen preparing an authentic Mexican meal.  Unfortunately, up here in the North I do not have access to many of the traditional Mexican ingredients that are readily available in Texas.  Thus, I had to improvise with the ingredients I could find.  Today's supper menu included, Guisado de Carne y Chile Poblano (Beef and Green Chili Stew), Mexican Rice, Pico de Gallo, homemade Four Tortillas and Flan (custard).

Here are my improvised recipes for Guisado de Carne y Chile Poblano and Flan:

Guisado de Carne y Chile Poblano

serves 8

2 tablespoon bacon grease or vegetable oil

2 large onion, coarsely chopped

1 pound grilled stew meat

2 celery ribs, coarsely chopped

12 garlic cloves, minced

2 teaspoons dried oregano, crumbled

1 teaspoon ground cumin

2 large ripe tomatoes, coarsely chopped

4 cups chicken broth OR 4 cups water & 4 chicken bullion cubes

5 4oz. cans diced green chilies

1 teaspoon. salt, or to taste

1/4 teaspoon black pepper, or to taste

lime wedges

Heat the oil in a large stewing pot over medium heat.  Heat and cook the onion, stirring until it begins to brown.  Add the grilled stew meat, celery, garlic, oregano, cumin, tomato, and chicken broth.  Bring to a boil; then reduce heat to low and simmer uncovered until stew thickens.  Add the chilies.  Season with salt and pepper.  Cook an additional 10 - 15 minutes to blend the flavors.  Serve hot with lime wedges & flour tortillas.

Flan
serves 8

1 cup sugar
1 14oz. can sweetened condensed milk
2 1/2 cups whole milk
5 large eggs
1 large egg yolk
1 teaspoon pure vanilla extract

Preheat oven to 200 degrees.  Warm 8 6oz. ramekins on a cookie sheet in the oven.  In a heavy saucepan, cook sugar over medium heat, stirring frequently, until melted and golden brown, 6-9 minutes.  Quickly pour equal amounts of caramelized sugar into the warmed ramekins.  Set aside.
Raise the oven temperature to 350 degrees.  In another saucepan bring 2 - 3 cups water to a boil.  In a blender, put the sweetened condensed milk, whole milk, eggs, yolk and vanilla.  Mix on low speed 1 minute.
Pour equal amounts of custard into the ramekins.  Place them in a larger pan and place in the oven.  Carefully pour the boiling water into the larger pan until it reaches approximately 1 inch deep.  Bake the flan 20-25 minutes or until the custard is set and a knife inserted in the center comes out clean.
Remove from the water bath and cool completely on a rack.  When room temperature, cover with plastic wrap and refrigerate for 8 hours or overnight before serving.

These recipes are adapted from Marge Poore's, 1,000 Mexican Recipes.  If you and your family decide to try them, I hope you all enjoy them as much as we do!