when I first moved in with my husband everything was so new. We had moved in to our first apartment and I loved it! I had the final say so in where we were going to live and when I saw the second apartment I knew it was the one. It was a 2 bedroom one bath apartment. It had a washer and dryer included which was a great bonus since I was moving from my Dad's house and all I had to my name was my bedroom knick knacks. My husband had more things than I did because well he had been living on his own for far longer than I had. I wanted a huge kitchen and with the apartment I got my wish.
Now I don't know how many of you have come to this realization when you have moved in with your significant other but my husbands kitchen stuff.....was horrible! Mismatched pots and pans, stained with who-knows-what plates, and all kinds of eating utensils! Well since I didn't have a lot of things I had to accept that these were now (hopefully temporarily) my things as well.
Over the following months I also came to a pretty horrid realization....I didn't really know how to cook. I mean sure I could make one or two good dishes. Lasagna was one of them, and the other was what my Mom calls Chile Verde. I may have not mentioned this before but my roots and family are Mexican. In this blog, even though Mexican roots will be very strong, I try my luck with everything from Italian, Cajun, Asian, and anything I think I can pull off!
The funny thing is that a couple of months before I met my husband my Mom decided that she was going to teach my sisters and I how to cook in preparation of becoming wives in the future. My sisters and I laughed this off, how crazy we thought! Well if it wasn't for my wise Mother I would have had to learn over the phone how to make this dish. It is very easy and the recipe is as follows:
Chile Verde
Ingredients:2-3 Jalapenos (de-seeded)
1 tomato (cut in quarters and without the top middle brown part)
1/4 cup of chopped onion
3-4 large Russet potatoes
1 pound of chuck beef cut up in bite size pieces
salt to taste
1/4 teaspoon of olive oil (or pretty much any oil of your choice)
1/4 cup of water
Optional:
1/2 cube of either beef or chicken bullion
Directions:
1. If the meat you have bought is not chopped go ahead and chop the meat in small chunks. Make sure to cut all the fat out.
2. Peel your potatoes and chop in to small chunks just like the meat.
3. In a blender throw in your jalapenos, tomato, and water. Taste your sauce. If it is too spicy I recommend putting in half of a chicken bouillon cube, this will cut out the spiciness of the sauce.
4. Once you have your sauce ready and all your veggies are cut it is time to cook everything. Use a Dutch Oven or large pot. Put in olive oil and heat for 2 minutes. Make sure the temperature of your pot is about medium heat.
5. At this point toss in the onions. Once they become translucent toss in the beef.
6. The beef is going to cook for about 10 minutes. At first its going to release water, then the pot will evaporate all the excess water. Then you will hear the beef start to sizzle signifying that the water is gone. At this point, add in your potatoes.
7. Immediately add in your sauce. This should create a sort of stew. If you wish for your Chile to be a little more soupy add in a bit more water. If you like your Chile not so runny just add in your sauce and let it simmer. Add salt to taste.
8. Cover your dish and cook until the potatoes are soft. Stir frequently until then.
If something is unclear or your are not sure about something please go ahead and ask. I check this blog pretty frequently. Hopefully you enjoy!
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