You like mexican food? I have a good recipe. Although, I don't measure it out, but I'll do my best to get a round-a-bout idea of the ingredient amounts.
First off, it goes with the main dish, it's called chilè. It's similar to salsa, but often more spicy and soupy. Here's a small recipe, to go with this recipe and maybe a little extra.
4-5 jalapeños
1 Onion
2 Tomatoes
2 cloves of garlic
OR 1tbs of pre-chopped garlic
Fresh Cilantro/Coriander (I'll explain the absence of an amount)
Salt (I'll explain the absence of amount later as well)
1½ - 2 cups of water (not sure, could be more)
1 - 2 tbs Canola Oil
Heat a pot (Medium size) to medium-low heat, coating it with the oil. While it warms up, slice the jalapeños into disk-like slices and add them to the pot. (At this point, occasionally stir the growing contents of the pot)
Peel the onion and slice it in half, then slice it into about 1/8 of an inch thick halfmoon slices (they can be uneven, that's just a general thickness idea) and add them to the pot.
Skin and dice the garlic, or add the pre-chopped garlic.
After you add those three ingredients, give it a thorough stir and cover the pot and leave to cook for about 5 minutes, checking occasionally.
While that does whatever it does in the covered pot, dice the tomato and break out your salt. Salt the tomatoes right then to taste, because the salted tomatoes add a better flavor than if you add the salt later. Set the tomatoes to the side and take out your cilantro/coriander and chop off about an inch from the current top of the herb. (Note: If you don't have fresh, add about a tablespoon of dried cilantro/coriander)
Let that all rest/cook for 5 minutes, or however long, not exceeding 15 minutes. Watch TV if you like. Or work on a strip of TWT
or play your Warhammer Online
Anyway, once that's done, you open the lid (careful of steam) and add the cilantro/coriander and salted tomatoes. Tomatoes may be squishy. That's alright. After you add the stuff, stir it around a good bit again and let it sit and cook for 5-10 minutes. After that time, grab your water and add it (if it's not enough, add water to cover the vegetables). Let that simmer for about 5 minutes and turn off the heat. Let it cool or use it immediately.
Et voila, you have a good addition to things like eggs in the morning, stuff like that.
Alright, now you know how to make that, now we focus on this nice stuff called Guisado (Ghee-sahd-oh). It's almost like meat in gravy, you can make it without the chilè, and it still tastes just as good. I'll cover both!!
Guisado con Chilè (Guisado with Chilè >.>)
1 Steak (small-ish)
1 - 2 tbs Canola Oil
¼ Cup of Flour
¼ Cup of Water (or so)
Chilè to taste
Heat the pan to medium-high heat. While it preheats, chop the steak into about 1-inch cubes or so. Add to the pan and brown. Slowly add the flour, constantly stirr until the oil is absorbed. When it is, stop adding flour and stir more. Add your chilè to the mix, making sure to get as much of the flour into the juices as possible, then add water to make like a sauce. Stir that around and cover. Let it simmer until you see it start to bubble, then turn off the heat and serve.
Guisado (No chilè)
1 Steak (small-ish)
1 - 2 tbs Canola Oil
¼ Cup of Flour
¼ Cup of Water (or so)
½ Onion, chopped into halfmoons
Cayenne Powder, Paprika, or Chili Powder to taste (or all three!).
Salt to taste.
Repeat the same process, but when the meat is almost done, toss in the onions and cook them, then as you add the water, add the spices and salt to it.
So there you have it! Enjoy! Try it, let me know how it is. Bottle it up, save some for later!
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