I had big plans for cooking this week, which all went to hell by the end of today. So perfect time for a Men Who Cook/Guest Recipe.
Tonight we have a guest menu from my friend Alton Gunn, who has provided us with several good recipes. It’s delicious, I’ve been lucky enough to have it several times (good are the friends who feed you).
On the board tonight:
- Carne en su Jugo
- Pico de Gallo
- Margarita Melon Salad
Carne en su Jugo
- ½ lb bacon, cut in 1-inch pieces
- 1 lb sirloin steak, sliced thin and then cut in 1-inc pieces
- 1 can (28oz) tomatillos
- ½ cup cilantro, chopped
- 2 cloves garlic, chopped
- 2 can pinto beans
- sour cream for garnish
- shredded cheese
- chopped onions for garnish
- fresh lime juice for garnish
- Brown the bacon in a large dutch oven. Add the beef and cook until brown (leave the bacon grease in the pot).
- Blend the tomatillos in your food processor and strain well to remove the seeds. Add about a cup of the tomatillo liquid back into the food processor and blend with the cilantro, and garlic.
- Add the tomatillo/cilantro/garlic sauce and the rest of the strained tomatillo liquid to the beef and bacon. Add salt to taste.
- Stir in pinto beans and bring to a boil. Reduce heat and simmer until beef is tender, about 1 hour.
- Ladle into bowls and garnish with pico de gallo (recipe below), fresh lime, sour cream.
- Serve corn or flour tortillas on the side.
Al’s Notes: I’ve made this with beef and pork. The basic sauce is good for stewing pretty much any meat. Will try chicken next. Works well in the crockpot
Pico de Gallo
- chopped onion
- chopped tomato
- chopped cilantro
- splash of lime
Mix together 20 to 30 minutes or more before meal.
Margarita Melon Salad
- 2 limes, juiced
- 2 shots tequila
- 2 tablespoons orange liqueur (I used Triple Sec)
- 3 teaspoons sugar
- ½ cantaloupe, seeded and cubed
- ¼ honeydew melon, seeded and cubed
- ¼ small watermelon, cubed
Many markets sell halved melons and wedges of watermelon, making it easy to prepare this salad closer to desired amounts.
Combine lime juice, tequila, liqueur, and sugar in a bowl. Add melons and toss to coat with tequila and lime. Serve in shallow bowls.
Originally posted July 2010