Muchobuenotacosalad Recipes

BAGNA CAUDA

Steps:

• Put the oil in a pan with the garlic and anchovies and cook over low heat, stirring, until you have a melted, muddy mess. Everything should begin to meld together. Whisk in 6 tablespoons of butter, and as soon as it has melted, remove from the heat and give a few more beats of your whisk so that everything is creamy and amalgamated. Taste, and if you feel you want this as a dipping sauce - which is meant to be pungent but not acrid. If you want the sauce a little more mellow, whisk in the remaining 2 tablespoons of butter. Pour into a dish that, ideally, fits over a flame so that it does not get cold at the table.
• Dip in the crudites and eat.

CLAMATO® MICHELADA PERFECTA

Steps:

• In a shaker with ice, combine key lime juice, Clamato®, Worcestershire sauce and habanero pepper sauce; shake well to chill. Serve in a rimmed tall glass with ice; fill with beer. Garnish with lime wheel.
• Rimming Spice Blend: Combine kosher salt, chili powder and oregano onto small plate. Pour lime juice onto another small plate. Dip rim of glass into juice lime, then dip carefully into spice blend.
• Enjoy responsibly!

OSSO BUCO

Steps:

• In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside.
• Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes.
• Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.

MUCHO MACHO EMPANADA

Steps:

• For the beans: Wash and soak beans in a bowl of water to cover overnight.
• Strain beans. Add 2 cups water, celery, onions, garlic, cumin and chili powder to a blender. Blend well. Add blended mixture to beans in a pot and cook until beans are tender. Add more water if necessary.
• For the mucho macho beef: Cook beef in a skillet on medium heat for 10 to 15 minutes. Add cumin, oregano and crushed red pepper. Mix well. Cook for 5 minutes, then add onions. Continue cooking until onions are translucent. Add paprika. Turn the heat down and simmer. Add salt and pepper to taste. Set aside to cool.
• For the dough: In a mixing bowl, add flour, shortening and baking powder. Mix well. Add salt to warm water in a measuring cup, then pour water into bowl and mix to make a ball. Remove from bowl and knead dough on a lightly-floured surface. Cover and let rest for about 5 minutes.
• Flour a countertop. Roll dough with a pin to 1/8-inch thick, adding flour as needed to prevent sticking. Cut out 4 1/2- to 5-inch circles and stack one on top of another. Wrap in plastic and chill for about 5 minutes.
• For the mucho macho empanada: Preheat oven to 400 degrees F.
• Set a dough disc in the palm of your hand. Spread prepared beans on the dough disc. Then add 1 1/2 tablespoons beef, cheese and serrano or jalapeno peppers, if using. Fold dough into a half-moon shape. Ruffle edges to close. (May use a fork to close an empanada as well.) Continue with remaining dough and fillings, placing empanadas on a greased pan 1-inch apart. Brush tops with egg wash and bake until golden brown, about 20 minutes.

MISSISSIPPI SLUGBURGER

Steps:

• Preheat the oven to 175 degrees F (80 degrees C). Line a baking sheet with parchment paper.
• Cut the crusts off the bread slices. Place slices on the prepared baking sheet.
• Bake in the center of the preheated oven until dry and toasted, about 45 minutes.
• Transfer toasted bread to the bowl of a food processor and pulse until you reach coarse crumbs.
• Place ground chuck, salt, pepper, garlic powder, and onion powder into a bowl. Add bread crumbs. Combine with your fingers, breaking apart the meat.
• Dampen your fingers with water and form mixture into hamburger patties.
• Heat ¼ to ½ inch vegetable oil in a skillet over medium-high heat. Place a patty into the pan and turn heat down to medium. Cook until well browned and crusty, 3 to 4 minutes per side. Repeat with remaining patties, adding more oil if needed.
• Remove from the pan and serve on hamburger buns with mustard and pickles; sprinkle tops of patties with chili powder and/or cayenne if you like prior to serving.

MUY BUENO TACO SALAD

Steps:

• Cook defrosted chicken breast in a skillet until cooked through.
• Slice it into strips and put it on top of the lettuce.
• Sprinkle cheddar on top.
• Pour salsa and sour cream over the salad.
• Top with taco chips and voila!
• A simple, quick, yet delicious meal for one!