Ensalada Numero Uno Recipes

ENSALADA NUMERO UNO

Steps:

• For the vinaigrette: Whisk together the tequila, agave, cumin, lime juice and olive oil. Season with salt and pepper.
• For the ensalada: Peel and cut the jicama into julienned slices. Open the black beans and lightly rinse under cold running water to remove some of the excess starch. Slice the scallions and finely slice the jalapeno into paper-thin rounds (remove the seeds for less heat). Combine everything together along with the corn and bell peppers in a large bowl and mix well. Dress with the vinaigrette and top with a sprinkle of the cilantro and chili powder.

ENSALADA CRIOLLA

Steps:

• Arrange everything on a large platter. Toss with oil, vinegar, and season with salt and pepper.

NUMERO UNO CHILI CON CARNE WITH BEANS

Steps:

• In a large skillet, over med.
• heat, warm the oil.
• Add onions and cook, stirring occasionally, until tender, about 20 minutes.
• Meanwhile in a 4 to 5 quart heavy flameproof casserole or Dutch oven over med. heat, combine beef and pork.
• Season with salt and cook, stirring often, until meat has lost all its pink color and is evenly crumbled, about 20 minutes.
• Scrape onions into casserole with meats.
• Stir in chili powder, cumin, oregano, cocoa, cinnamon and cayenne pepper.
• Cook, stirring, 5 minutes.
• Stir in tomato juice and beef stock.
• Bring to a boil then lower heat and simmer, uncovered, for 1 hour.
• Taste, correct seasonings and simmer another 30 minutes or until chili is thickened to your liking.
• Stir in garlic. To thicken chili further or to bind any surface fats, stir in the optional cornmeal.
• Stir in the beans and simmer another 5 minutes.

ENSALADA RUSA

Steps:

• Mix all ingredients together in a large bowl. Gently fold in the Spicy Mayonnaise Dressing.
• In a food processor, combine all ingredients; slowly add blended oil while on high until becomes a mayonnaise.