The most memorable local eateries along the highways and back roads of America
Sign In | Register for Free!
Restaurants Recipes Forums EatingTours Merchandise FAQ Maps Insider
Forum Themes:
Welcome !

 Authentic Tex Mex Part Eighteen: How To Make Carne Molida

Author Message

  • Total Posts: 641
  • Joined: 10/5/2005
  • Location: austin, TX
Authentic Tex Mex Part Eighteen: How To Make Carne Molida Thu, 09/27/12 3:03 PM (permalink)
Recipe: Carne Molida
2 lbs Beef, ground, I use 73/27
3 T. Chile Powder, Guajillo, found at Fiesta, La Michoacana or El Milagro*
1 T. Cumin
1 T. Cayenne, ground
2 t. Garlic powder
salt to taste
1 12 oz Can Tomatoes, whole peeled, pureed
* Brown meat in heavy bottom pan
* Add dry spices
* Cook for ten minutes, mixing thoroughly
* Add pureed tomatoes, simmer for 15 minutes or til chili thickens
back story: http://www.scrumptiousche...w-To-Make-Carne-Molida
    Online Bookmarks Sharing: Share/Bookmark

    Jump to:

    Current active users

    There are 0 members and 1 guests.

    Icon Legend and Permission

    • New Messages
    • No New Messages
    • Hot Topic w/ New Messages
    • Hot Topic w/o New Messages
    • Locked w/ New Messages
    • Locked w/o New Messages
    • Read Message
    • Post New Thread
    • Reply to message
    • Post New Poll
    • Submit Vote
    • Post reward post
    • Delete my own posts
    • Delete my own threads
    • Rate post

    2000-2014 ASPPlayground.NET Forum Version 3.9
    What is Roadfood?  |   Privacy Policy  |   Contact   Copyright 2011 -