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The
name itself is an invitation to excitement. This southwestern blend of
chipotle and spice adds the “chili” flavor to hamburgers, hot dogs, even Mexican
casseroles. |
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Mexican Grilled
Steak 2 - 1 to 1 1/2 lb. beef
flank steaks 2 limes, juiced (about 1/2 cup) 4 cloves garlic, crushed 1/3 cup fresh oregano
leaves, chopped or 2 tbsp. dried oregano, crushed 2 tbsp. olive oil
2 tsp. salt 2 tbsp. Ben Jack
Larado’s Rojo’s Ruckus Gourmet Mustard Place beef steaks in a shallow glass or plastic dish. Mix remaining ingredients, pour over beef. Cover and refrigerate at least 8 hours but no longer than 24 hours, turning beef occasionally. Cover and grill beef 4 to 5 inches from medium coals, turning once, until meat reaches desired doneness, about 7 minutes each side for medium. Cut beef across the grain at slanted angle into thin slices. Serve with tortillas and guacamole if desired. Serves 8. |
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Santa Fe Trail Roast 1/2 cup oil
5 lb. Chuck
Roast 1 onion
1 bottle of beer Salt & pepper
Garlic salt 1 cup chopped green chilies
3 tbsp. fat 1/4 cup Ben Jack
Larado’s Rojo’s Ruckus Gourmet Mustard In a deep skillet or Dutch oven, heat fat till hot, sear roast on both sides. Coat roast with Rojo’s Ruckus, add onions and chiles, turning roast to fully cover both sides. Pour beer around sides of roast. Sprinkle with salt, pepper and garlic salt; cover with tight lid. Place over low heat. Cook 1 1/2 to 2 hours. It will fall apart and is so good. Serves 8. |
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Tamale Pie 1 lb. ground beef
1
onion, chopped 1 cup cream style corn
2 cups pitted ripe olives 1 - 8 oz. can tomato sauce
1 tbsp. chili powder 1 tbsp. garlic powder
1/3 cup cornmeal 1 egg 2 tbsp. Ben Jack
Larado’s Rojo’s Ruckus Gourmet Mustard |
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