South Of The Border Sirloin Recipes

CALDILLO -- SOUTH OF THE BORDER STEW

Steps:

• Sauté the beef and onions in the bacon drippings.
• Add tomatoes, sliced green chilies, stocks and seasonings.
• Cook over low heat until meat is tender (about two hours).
• Add cubed potatoes and carrots during last 30 minutes.

SOUTH OF THE BORDER STEAK

Steps:

• Score each side of meat 1/8 inch deep in diamond shaped pattern.
• Prepare marinade as directed on envelope, and stir in catsup, Worcestershire sauce and red pepper sauce.
• Marinate meat as directed on envelope, remove meat and reserve marinade.
• Heat beans in foilware pan 15-20 minutes on side of grill. About 5 minutes before serving, sprinkle with cheese.
• Place meat on grill, about 2 inches from hot coals. Cook about 5 minutes on each side, or to desired doneness, brushing with reserved marinade.
• Cut beef into serving sizes, and serve with spoonfuls of beans, chili peppers and potato chips.
• Note: You can use your choice of steak.

QUICK SOUTH OF THE BORDER CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. Spray a 2 1/2 quart or 9x13" casserole dish with nonstick spray; Set aside.
• 2. Heat large skillet on medium high and add oil; Add ground beef, salt, garlic powder and dried onion. Stir and cook until beef is cooked, about 5 minutes.
• 3. Don't drain meat; Add the enchilada sauce, beans and chiles (or jalapeno peppers for a hotter dish); Stir and cook 2 minutes on medium low, then remove from heat and set aside.
• 4. In a medium bowl, mix cottage cheese and 1 cup of cheddar cheese.
• 5. Layer 1/3 of the meat mixture to the bottom of the casserole; Top with half of the cheese mixture and half of the crushed chips.
• 6. Repeat this one more time, ending with the last third of the meat mixture. Top with the remaining 1 cup cheddar cheese.
• 7. Bake uncovered 30 minutes. Serves 8

SOUTH-OF-THE-BORDER ESSENTIALS: ENCHILADA STACKER

Steps:

• 1. PREP/PREPARE
• 2. If you are looking for a good enchilada sauce, this one is my favorite: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/amazing-mexican-enchilada-red-sauce.html?r=1
• 3. Obviously, you can choose any size tortillas that you want (you could even use a corn variety); however, the proportions of the recipe are geared to 6-inches (15cm).
• 4. For the best results, make sure your pork and sirloin are finely ground.
• 5. To keep this stacker from getting soggy, make the tortillas super crispy, and serve it as soon as it is ready. The longer you wait, the longer the tortillas have a chance to absorb the sauce and become soggy... I HATE it when that happens.
• 6. Gather your Ingredients (mise en place).
• 7. Place a rack in the middle position, and preheat the oven to 365f (185c).
• 8. Add half the butter, and oil to a sauté pan over medium heat.
• 9. When the foaming subsides, toast two of the flour tortillas, then add the remainder of the butter/oil, and toast the other two.
• 10. Chef's Note: make then as crispy as you can without burning them. You might want to have a few extra tortillas on hand, just in case you go too far.
• 11. Chef's Note: Remove them from the pan, and allow to air dry on the counter, while you are making the rest of the recipe.
• 12. In the same skillet, add the chopped onions, and sauté until soft and translucent, but not browned, about 3 - 5 minutes.
• 13. Add the garlic, and stir until fragrant, 60 seconds.
• 14. Add the ground pork, and sirloin, and cook until no longer pink, about 3 - 5 minutes.
• 15. Add the enchilada sauce, and stir to combine, 60 seconds.
• 16. Stir in the cumin, paprika, salt, and white pepper, 60 seconds.
• 17. Reduce the heat to a simmer, and cook until the sauce reduces and begins to thicken, about 15 minutes.
• 18. Chef's Note: Do not rush this process... The slow heat will remove some moisture, and that will prevent the tortillas from becoming soggy; in addition, the slow heat will help the flavors blend together.
• 19. Chef's Tip: While the sauce is simmering taste for proper seasoning and adjust. If you want the sauce hotter... GO FOR IT.
• 20. Take a baking dish, or pie plate, and brush on a bit of oil or butter.
• 21. Take one of the flour tortillas, apply a layer of refried beans, and then place (bean side up) in the dish.
• 22. Add a layer of the sauce/meat mixture, and sprinkle on some cheese, and a few olives.
• 23. Take another one of the tortillas, and add some beans, and place in the dish, bean-side down. Then, add some sauce/meat mixture, cheese, and olives.
• 24. For the third tortilla, repeat steps 22 and 23.
• 25. For the forth, and last tortilla, add some beans, and press lightly into the top, bean-side down.
• 26. Add a light layer of beans, and cheese.
• 27. Cover and bake in the preheated oven until the cheese is nice and bubbly, and beginning to brown in spots, about 20 - 25 minutes.
• 28. PLATE/PRESENT
• 29. Serve while still nice and hot, and top with some Mexican cheese, black olives, jalapenos... whatever suits your fancy. Do not forget to serve with some some extra (meatless) enchilada sauce on the side, and a few cold beers. Enjoy.
• 30. Keep the faith, and keep cooking.