Tex Mex Recipes - Mexican Spareribs

Tex Mex Recipes - Mexican Spareribs Tex Mex recipes including Green Chile Stew, Salsa, Chile Con Queso, and Mexican Spareribs		Home Asparagus Asparagus2 Bread Bread 2 Cookies Cookies 2 Cookies 3 Chili Demi-glaze French Grilled Asparagus Ground Beef Halloween Irish Labor Day Low Carb Mahi mahi Marinade Meat Loaf Meat Loaf 2 Mexican Mex 2 Mex 3 Mex 4 Mex 5 Mex 6 Mex 7 Misc. Minestrone Mixed drink Mojito Mojito 2 Pork Chops Pork Loin Pumkin Pie Pumkin 2 Pumkin 3 Ribs Ribs 2 Roast Beef Salmon Shrimp Sloppy Joe Soup-Salad Spanish Steak Recipe Tex Mex Recipes Tex Mex 2 Vegetable Stock 4th of July Links

	Tex Mex Recipes Green Chile Stew 24 fresh or canned green chiles 2 pounds roast pork (shoulder or butt), cubed 1/4 cup flour 2 tablespoons bacon drippings 2 large onions, finely chopped 6 large tomatoes, peeled, seeded and c hopped, or 3 cups steed tomatoes 6 ounces canned tomato paste 2 cups water 2 garlic cloves, crushed 2 teaspoons salt If chiles are fresh, parch and peel them, removing the ribs, seeds and tops. Flour the pork and brown it in the drippings in a skillet. Remove pork to a large stewing pot, 3-to-4 quart size. Add the onions to the fat remaining in the skillet and cook until onion is translucent. Add onions to the pork. Cut the chiles into 1-inch slices, add to the meat and onions in the pot. Add remaining ingredients and cook over medium heat for abut 1 hour, until the stew is slightly thickened. Salsa Fresh chile sauce 1 large fresh tomato, peeled 1 medium-size Bermuda onion or sweet purple Spanish onion, or 2 scallions, tops included 4 green chiles, parched or 4 ounces canned chopped green chiles 1 large or 2 small garlic cloves, minced 1/2 teaspoon salt Chop the vegetables very fine. Stir in the salt and allow to marinate for a t least 15 minutes. Chile Con Queso Chile Cheese Dip 1 cup Monterey Jack cheese 1/2 cup Cheddar cheese 1/4 cup heavy cream 1 medium size fresh tomato, peeled and finely chopped 1 medium -size sweet onion, finely chopped 1/4 cup chopped parched green chiles 1 garlic clove, crushed Melt both cheeses together in a heavy saucepan or double boiler over low heat. After cheese melts, add ream, sitting constantly. Add chopped tomato, onion, green chile and garlic. Stir to blend all flavors . More cream may be needed; if so add only a few drops at a time. Serve warm in a chafing dish or a dish set over a candle warmer. Serve with tostados. Mexican Spareribs 3 pounds lean pork spareribs 4 garlic cloves, minced 2 teaspoons salt 6 tablespoons olive oil, or half olive oil, half salad oil\dash of freshly ground pepper 4 tablespoons vinegar 2 teaspoons ground Mexican oregano 2 cups Red chili Sauce 2 Tablespoons minced onion. Slice ribs into individual portions and place in a large baking dish. Sprinkle ribs with garlic, salt, oil, pepper, vinegar and oregano. Allow to marinate at room temperature for about 3 hours. Pour red chile sauce over the ribs. Sprinkle with onion. Place in a 350 F oven and bake for about 2 hours, or until done. Carne Adobada Chile-Marinated Pork 1 cup chile caribe 4 cups water 2 teaspoons salt 3 garlic cloves, chopped 2 tablespoons ground Mexican oregano 2 tablespoons ground comino 5 pounds fresh pork, thinly sliced Combine chile caribe and water in a blender container and whirl until mixed into a sauce. Add salt, garlic, oregano and comino to the sauce; mix well. Trim excess fat from the pork and lay slices in a flat baking dish. cover with the sauce; turn the meat once to coat evenly on both sides. If possible, allow to marinate in the refrigerator overnight. To cook, cover the baking dish with a lid or sheet of aluminum foil and bake at 325 F. for 30 minutes. Uncover and bake for 30 minutes more, basting periodically.