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BLACK BEAN FUNDIDO

BlackBeanFundido1

BLACK BEAN FUNDIDO RECIPE. IT’S THE PERFECT GOURMET ADDITION TO ANY PARTY SPREAD.

IF YOU MAKE IT AT HOME, TAKE A PICTURE AND USE THE HASHTAG #EMMEATS SO WE CAN SEE!

Serves 4

 

INGREDIENTS

  • 2# Monteray Jack Cheese
  •  1# Chihuahua Cheese (or Mild Cheddar)
  •  16 oz can artichokes (drained)
  •  3 poblano peppers (or canned chilies)
  •  4 shakes tapateo hot sauce (or your favorite)
  •  4 cups heavy cream
  •  2 cups black beans (cooked)
  •  1 cup hot salsa (or your favorite)
  •  1 cup Mexican crema or sour cream
  •  Lots of tortilla chips

PREPARATION

  1. Add the peppers and artichokes to a pot and cook for about 5 minutes over low heat until tender.
  2. Add the cream and  hot sauce. Bring to a boil.
  3. Pour in the cheese and stir to combine.
  4. Place in a 300 degree oven and bake until melted all the way through.
  5. Spoon the beans over the cheese and place back in the oven to heat all the way through.
  6. Remove from oven and drizzle the crema and salsa over the dip and serve.
chilithumb

CHILE RELLENO

chilemain

CHILE RELLENO RECIPE. IF YOU MAKE IT AT HOME, TAKE A PICTURE AND USE THE HASHTAG #EMMEATS SO WE CAN SEE!

Serves 4

 

Ingredients

4 medium sized poblano chiles (roasted, peeled, and deseeded)

2 lbs. fresh ground beef

1 apple (peeled and diced)

1 pear (peeled and diced)

1 cup raisins

4 epazote leaves, minced

2 garlic cloves, minced

1 large onion, peeled and diced

 

  1. In a medium hot pan add the beef and cook until well caramelized.  Season with salt. Drain the beef in a colander.
  2. In the same pan sweat the onions, garlic, epazote.  Cook until soft.
  3. Add the beef back to the pan and cook for about 10 minutes.
  4. Add the fruit and almonds and cook for about 20 more minutes over medium heat.
  5. Stuff the peppers with the beef mixture and bake in the oven for 20 minutes at 300 degrees, covered.

 

For the Sauce

10 plum tomatoes

1 stick mexican cinnamon

2 sprigs epazote, minced

2 garlic cloves, minced

1 medium sized onion, minced

 

  1. In a medium hot pan add the onions, garlic, and cinnamon.
  2. Add in the tomatoes and cook until they begin to break down – about 25 minutes on medium heat.
  3. Add to a blender and puree until smooth.

 

Finish/Garnish

4 oz goat cheese

1 sprig mexican oregano

4 T mexican crema

  1. Mix the goat cheese and the oregano until well distributed.
  2. Place a spoon of sauce on the plate and place the chile in top.
  3. Drizzle some of the crema and place some of the goat cheese on top of the chile as well.