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Score an Extra Point with These Recipes for the Super Bowl!

Salsa and Chili recipes

Published on LatinoLA: January 23, 2013


Score an Extra Point with These Recipes for the Super Bowl!


Beer and football go hand-in-hand. It's the one friend that's present year after year at your football parties and helps you commiserate even if your team doesn't win. Undoubtedly, beer brings back memories of different parties in your lifetime, but just as you have grown-up, so has beer, and it doesn't want to be considered just a beverage anymore.

We're not suggesting you stop enjoying it as it's meant to be enjoyed whether in a bottle or a can , we're just suggesting you go for two and make it a key ingredient in two must-have dishes for any viewing party menu salsa and chili!

Bohemia Big City Chili
Serves: 8

Ingredients:
2 tablespoons vegetable oil
2 pounds boneless pork shoulder, cut into 1-inch pieces
1 ? pounds boneless beef short ribs, cut into 1-inch pieces
Salt
1 large red onion, diced
4 cloves garlic, finely chopped
1 bottle (12 ounces) Bohemia beer
3 jars (16 ounces each) Frontera Guajillo Salsa or Frontera Roasted Tomato Salsa
1 tablespoon chili powder
1 teaspoon dried Mexican oregano, crumbled
? teaspoon ground cumin
2 tablespoons masa harina (corn flour for tortillas) dissolved in 1/4 cup water
2 cans (15 ounces each) white beans, drained

Garnishes:
Crumbled queso a??ejo or crumbled queso fresco
Sour cream
Chopped onion and fresh cilantro
Crumbled Frontera Tortilla Chips

Instructions:
1. Heat oil in large Dutch oven over medium heat. Pat meats dry with paper toweling. Season well with salt. Add meat to hot oil in a single, uncrowded layer. Cook, turning until brown on all sides. Remove to a large plate. Repeat to brown all meat. Add onion to drippings in pan and cook until golden, about 5 minutes. Stir in garlic and cook 1 minute.
2. Stir in beer and scrape up all the browned bits from the bottom of the pan. Boil to reduce slightly, about 3 minutes. Stir in salsa, chili powder, oregano and cumin. Return meat to pan. Simmer, partially covered and stirring often, until meats are tender and falling apart, about 2 to 2 ? hours.
3. Stir in dissolved masa and cook and stir until mixture thickens, about 10 minutes. Stir in beans and season to taste with salt, usually about 1 teaspoon. Simmer a few minutes.
4. Serve with garnishes.

Fresh Salsa with Tecate Beer
Serves: 12

Ingredients:
2 cups fresh peeled tomatoes, cubed
? cup Tecate
?? cup diced onions
1/8 cup seedless jalape??os (if you don't want it to be too hot), cubed
1/8 cup cilantro, finely chopped
? teaspoon salt

Instructions:
1. Mix all the ingredients in a bowl.
2. Refrigerate for 2 or 3 hours before serving.





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