Tigua Indian Bowl Of Red Recipes

TIGUA INDIAN DEFINITIVE BOWL OF RED

Steps:

• In a big pot, saute onion and garlic in oil until soft.
• Add in beef; cook until browned.
• Add in salt, sugar, pepper, oregano, cumin, chili powder, cayenne, tomato sauce, and 1 ½ cups water; stir to mix.
• Bring to a boil; decrease heat to a low simmering boil and cook, partially covered, for 1 hour 10 minutes.
• Remove from heat; add in masa harina mixture; return to low heat and cook, stirring occasionally, 5 minutes.
• Serve with beans, rice, or bread on the side: all useful for muffling the heat.
• Also helpful is a tablespoon of sour cream.

TIGUA INDIAN 'BOWL OF RED'

Steps:

• In a large pot, heat oil over medium-low heat and sauté onion and garlic until softened, about 5 minutes. Add the beef, raise heat to medium-high and sauté until browned.
• Add chile powder, cumin, sugar, salt, pepper, oregano and cayenne pepper. Stir in the tomato sauce and 1 1/2 cups water. Bring to a boil, then reduce heat to low. Simmer, partly covered, for 1 hour 10 minutes.
• Remove from heat and stir in masa harina mixture. Return to low heat and simmer, stirring occasionally, for 5 minutes. If desired, serve with rice or bread, and sour cream.

FRANK X. TOLBERT'S ORIGINAL BOWL OF RED

Steps:

• Break off the stems of the chiles, and remove the seeds.
• Place chiles in a small saucepan and cover them with water.
• Simmer for 30 minutes.
• Purée the chiles in a blender with a tiny bit of cooking liquid to make a smooth, thin paste.
• Use as little liquid as possible, unless you want the chili to be soupy.
• Pour the chile purée into a Dutch oven or large, heavy pan.
• In a heavy skillet, sear the meat in two batches with the beef suet until the meat is gray.
• Transfer each batch to the chile purée, then pour in enough of the chile cooking liquid to cover the meat by about 2 inches.
• Bring the chili to a boil; reduce heat to a simmer.
• Cook for 30 minutes.
• Remove the chili from the heat, and stir in the rest of the ingredients.
• Return chili to the heat, cover and resume simmering for 45 minutes, keeping the lid on except to stir just occasionally.
• (Too much stirring tears up the meat) Add more chile liquid only if you think the mixture will burn otherwise.
• After 45 minutes, you may add the masa harina, if you wish.
• The masa adds a subtle, tamale-like taste, but it also thickens the chili.
• Cover the chili again and simmer for another 30 minutes.
• Do a lot of tasting to see if seasoning suits you.
• Add more seasonings as you like, but go easy on the oregano to avoid ending up with a spaghetti sauce flavor.
• Take the chili off the heat, and refrigerator overnight.
• Skim as much fat as you wish from the chili before reheating it.
• Serve hot.

HOMEMADE OREOS

Steps:

• For the cookies: Using a mixer, cream together butter, sugar, brown sugar, salt, baking powder, baking soda, coffee powder and vanilla extract. With mixer still running, add egg yolks one at a time.
• Stop mixer and scrape bowl with a rubber spatula. Add flour and 1 cup cocoa, and resume mixing at low speed until the mixture is crumbly and uniformly blended. Scrape the bowl and knead the dough lightly to form a smooth ball. Transfer to a work surface and flatten into a disk. The dough may be rolled right away or wrapped in plastic and refrigerated for up to a week; bring to room temperature before rolling.
• Heat oven to 350 degrees. Lightly sift some cocoa powder onto a work surface, and roll the dough to .125-inch thickness. Slide a metal spatula under the dough to prevent it from sticking. Using a 2-inch round cookie cutter, cut out cookies and transfer to an ungreased baking sheet. The cookies will not spread during baking so may be placed close together. Knead and reroll the dough scraps to make more cookies.
• To add texture to the cookies, place any remaining dough in a mixing bowl. Mix with enough hot water until the dough has thinned into a paste. Transfer to a piping bag fitted with a very small tip, or a heavy duty Ziploc bag with a tiny hole poked in the corner. Pipe a design on each cookie; a tight cornelli lace design gives the impression of an Oreo.
• Bake the cookies until firm, about 12 minutes. Remove from heat and cool completely on a rack.
• For the filling: Using a mixer, cream together shortening or butter, confectioner's sugar, vanilla and salt. Beat on medium speed for 5 minutes, scraping the bowl periodically. The long mixing time smoothes, whitens and aerates the filling.
• For assembly: Using a pastry bag fitted with a plain tip or a spoon, place 1 teaspoon (or more if desired) of filling directly onto the center of the undersides of half the cookies. To finish, top with remaining wafers and press down with your fingers, applying very even pressure so the filling will spread uniformly across the cookie. Place cookies in an airtight container and refrigerate for several hours before serving.

LADY BIRD JOHNSON'S PEDERNALES RIVER CHILI

Steps:

• Cook the meat, onion and garlic in a Dutch oven over medium heat, stirring, until lightly browned. Stir in the oregano, cumin, chile powder, tomatoes, hot sauce, salt and 2 cups hot water. Bring to a boil, lower heat and simmer, covered, for about 1 hour, skimming off the fat as it cooks.