Tag Archive for: Home Missions

 

Green Chile Salsa

Kay Ulibarri – Christ the Rock, Farmington, N.M.
Course Appetizer, Snack
Cuisine Southwest
Servings 6

Ingredients
  

  • 4 tomatoes chopped fine
  • 2 bunches green onions chopped fine
  • 3/4 cup green chiles chopped
  • 1 sprig fresh cilantro
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp vegetable oil

Instructions
 

  • Combine all ingredients and refrigerate several hours for flavors to blend well.

Notes

Serve with tortilla chips or on top of tacos.

 

 

Chimayo Red Chile Salsa

Kay Ulibarri – Christ the Rock, Farmington, N.M.
Course Appetizer, Snack
Cuisine Southwest
Servings 3 cups

Ingredients
  

  • 8 oz dried Chimayo New Mexico red chiles (about 25)
  • 4 cloves roasted garlic
  • 1 tsp salt
  • 1 tbsp dried oregano toasted and ground

Instructions
 

  • Toast the chiles and rehydrate them in 2 quarts of warm water.
  • Drain the chiles, reserving 2 cups of the water, and transfer to a blender. If it is not bitter, add the reserved chile water; otherwise, add 2 cups of plain water.
  • Add the garlic and salt to the blender and puree. Stir in the oregano.

Notes

Serve with tortilla chips, enchiladas, grilled or roasted meats, chicken, and grilled shrimp.

 

 

Braised Hoisin Beer Short Ribs

Member at Hope Lutheran Church in Toronto, Ontario
Course Main Course

Ingredients
  

  • 3 lbs beef short ribs about 10 ribs
  • 3 tbsp vegetable oil
  • 10-12 garlic cloves smashed
  • 1 piece ginger peeled and sliced in 1/4 inch slices
  • 12 oz good ale recommended: Bass
  • 3 tbsp rice wine vinegar
  • 1 cup hoisin sauce

Instructions
 

  • Season the ribs generously with salt and pepper.
  • Heat the vegetable oil in a large heavy pot with a lid over high heat.
  • Brown the ribs on all sides, in batches if necessary.
  • Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
  • Return the pot to the stove, lower heat to medium and saute the garlic and ginger for about 3 minutes.
  • Add the ribs back to the pot.
  • Add the beer and the vinegar.
  • Stir and then cover and simmer for 2.5 hours.
  • Preheat the oven to 300 degrees F.
  • Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
  • Remove ribs and ginger from the sauce.
  • Strain fat from the top of the pat so that you're left with just the good stuff.