Chile Colorado

20 Albuquerque Tortilla Company Dried red chili pods, stems and seeds removed
1 teaspoon dried oregano
4 cloves garlic
1 teaspoon salt
3 cups warm water

Grind chili pods into small pieces, and coarsely grind in the spices, then add to food processor bowl. Add the garlic into the processor, and process until pureed.

Add the remaining ingredients and process until pureed again. Place in a 2 quart casserole dish. Cover and microwave at 70% power for twenty minutes, stirring after 10 minutes.

Makes 3 1/2 cups.

Fajitas

2 1/2 pounds beef skirt (untrimmed, untenderized flank steak)
1 8 oz. bottle herbs and garlic oil
1 can of beer
3 teaspoons Albuquerque Tortilla Company chili powder
1 1/2 teaspoons Albuquerque Tortilla Company garlic powder
2 tablespoons lemon peper
small limes (juiced)
2 teaspoons cumin
1 large onion (minced)
1 teaspoon minced cilantro (or parsley)
1 teaspoon Worcestershire sauce
1 bay leaf

Preheat Grill. Mix all ingredients except beef together to make marinade. Pour over meat in a non-reactive container. Cover and stir 6-8 hours prior to cooking. Cook in either of these ways:

If you have the space, smoke the fajitas for about 30 minutes with mesquite smoke, then cook over direct heat (mesquite coals are best) for about 4-7 minutes per side. Baste with marinade while cooking.

Cook over direct head (mesquite coals are best) for 6-10 minutes depending on how done you like your meat. Baste with marinade while cooking.

Immediately slice meat (at a 45 degree diagonal cut to the grain). Serve with guacamole and pico de gallo in warm Albuquerque Tortilla Company flour tortillas.

Tacos

1 lb ground beef
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 teaspoon Albuquerque Tortilla Company Chile Powder Hot
12 Taco shells
1/2 cup seeded, chopped tomato

Toppings: Guacamole, grated chedder cheese, shredded lettuce, tomato

In a large cast iron skillet or grill safe baking dish, combine ground beef and onion. Cook and stir at high with the cover off until the beef is no longer pink, 10-12 minutes. Drain. Stir salt, garlic powder and Albuquerque Tortilla Company Chile Powder in. Cook meat mixture with cover on for about 5 minutes longer. Stir in tomato. Reduce heat setting to low and serve from grill with toppings. Makes 12 tacos.

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