Durango Sauce Recipes

GUASACACA SAUCE

Steps:

• Put everything except the olive oil into a food processor and process until mostly smooth. Add the olive oil in a stream with the processor running and process until smooth. Let stand at room temperature for at least 1 hour for the flavors to blend. Taste and adjust seasoning. Serve sauce at room temperature with meats, fish, or vegetable chips. If made in advance, store, covered, in the refrigerator, but bring to room temperature before serving.

HOW TO MAKE BORDELAISE SAUCE

Steps:

• Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. Add red wine and bring to a simmer.
• Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
• Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.

SPICY MANGO SAUCE

Steps:

• Stir mango, rice vinegar, lime juice, Thai chile pepper, garlic, and hot chile paste in a bowl until well combined. Cover and let rest 30 minutes. Stir in cilantro.

CHICKEN DURANGO

Steps:

• Mix together all ingredients except chicken.
• Place chicken in a baking dish skin up.
• Pour sauce over chicken and marinate for 3-4 hours.
• Bake uncovered at 350 for one hour or so.

LUBY'S CAFETERIA CHICKEN DURANGO

Steps:

• Pound chicken breasts until they are 1/2" thick.
• Mix spices with plain breadcrumbs; set aside.
• Dust chicken with breadcrumbs, dip in milk, then dip chicken breast back in seasoned bread crumbs.
• Heat oil in frying pan.
• Place chicken in heated fry pan.
• Fry breast on medium heat until golden brown.
• Remove chicken breasts and place on heatproof serving tray.
• Spread each breast with 1 1/2 Tablespoon of tartar sauce.
• Place ham on chicken followed by a slice of Swiss cheese.
• Place chicken in oven or microwave just long enough to heat and melt cheese.
• Serve with you favorite salad or side vegetable.

DURANGO BEEF STEW

Steps:

• 1. Cut the chiles in half lengthwise. Remove the stems, seeds and ribs and discard. In a dry skillet, over medium heat, toast the chiles, turning and pressing with a spatula, until aromatic, 1 to 2 minutes. Put the chiles in a bowl and cover with hot tap water and soak 20 to 25 minutes. 2. Meanwhile, heat the oil over medium heat in a large heavy saucepan. Add the beef, and cook, stirring, until lightly browned, 8 to 10 minutes. Transfer the meat to a bowl. In the same pan, cook the onion, stirring, until softened, 3 to 4 minutes. Add the garlic, and cook 1 minute. Add the tomatoes, oregano, and thyme. Cook until the tomato juices reduce and the mixture thickens, 4 to 5 minutes. Return the beef to the pan. Reduce the heat to low, cover, and cook slowly while puréeing the chiles. 3. Put the soaked chiles in a blender, discarding the soaking water. Add 1/2 cup of the beef broth and blend as smooth as possible. Add the puree to the beef along with the remaining beef broth. Bring to a boil, then reduce the heat to medium-low, cover and simmer, stirring occasionally, until the beef is tender, about 1 hour. Serve hot with lime wedges.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

DURANGO BEEF STEW

Steps:

• 1. Cut the chiles in half lengthwise. Remove the stems, seeds and ribs and discard. In a dry skillet, over medium heat, toast the chiles, turning and pressing with a spatula, until aromatic, 1 to 2 minutes. Put the chiles in a bowl and cover with hot tap water and soak 20 to 25 minutes. 2. Meanwhile, heat the oil over medium heat in a large heavy saucepan. Add the beef, and cook, stirring, until lightly browned, 8 to 10 minutes. Transfer the meat to a bowl. In the same pan, cook the onion, stirring, until softened, 3 to 4 minutes. Add the garlic, and cook 1 minute. Add the tomatoes, oregano, and thyme. Cook until the tomato juices reduce and the mixture thickens, 4 to 5 minutes. Return the beef to the pan. Reduce the heat to low, cover, and cook slowly while puréeing the chiles. 3. Put the soaked chiles in a blender, discarding the soaking water. Add 1/2 cup of the beef broth and blend as smooth as possible. Add the puree to the beef along with the remaining beef broth. Bring to a boil, then reduce the heat to medium-low, cover and simmer, stirring occasionally, until the beef is tender, about 1 hour. Serve hot with lime wedges.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

DURANGO POTATO CASSEROLE

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. , In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; set aside., Drain potatoes and transfer to a large bowl; add the tomatoes, cheese, onions and peppers., In a small bowl, whisk the mayonnaise, lime juice, seasoned salt and pepper; add to potatoes and gently stir to coat. Transfer to a greased 13x9-in. baking dish. Coarsely chop bacon; sprinkle over the top. Sprinkle casserole with chili powder., Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with cilantro. Let stand for 5 minutes before serving.