u/jaxonbeam

Carne en su jugo. Literally “meats in their own juices”. This dish originated in Guadalajara, MX. (now you’re going to have “My old School” by Steely Dan playing in your mind today). How could this not be good? Thin sliced beef, bacon, a salsa verde, I definitely was interested. However, when I read the recipe it called for 4 cups of canned and drained pinto beans. What self-respecting Mexican cook from Guadalajara would use canned beans? So I started with a pot of homemade pintos. The other thing that hit me was the recipe called for 10 husked and cleaned Tomatillos. What? Tomatillos are for Chili Verde con Puerco. I was really curious how this was going to turn out. We weren’t disappointed. Browning the sliced beef causes it to release it’s juice into the cooking pot, combined with the salsa verde, beans (and some bean cooking liquid) this turned into one of the best “dishes I’ve never had”. Though not implied in its name I would classify this more of a stew, (Guisada) like Carne Guisada, with a much more vibrant flavor. This will definitely go in the “keeper” file.

https://imgur.com/a/g9YGzzN

This is the Latter. 😉

Larry McMurtry once said, “Only a rank degenerate would drive 1500 miles across Texas and not eat a Chicken Fried Steak”

A classic Southern savory Tomato Pie, with some Southwest Inspired King Ranch Chicken. The tomato pie combines diced drained fresh tomatoes with diced onion and chopped basil, topped with a mixture of mayonnaise shredded cheese, bacon and garlic. All in a pre-baked pie shell. The KRC is from a beloved San Antonio restaurant, Joseph’s Storehouse Restaurant and bakery, sadly no longer operating. They do have an excellent cookbook which is where the recipe for the KRC came from.

https://imgur.com/a/CTuZRVN


Old-Fashioned Southern Tomato Pie
★★★★★
Southern, Tomatoes
Prep Time: 30 min Cook Time: 55 min Servings: Serving: 1

INGREDIENTS
1 9-inch frozen deep dish pie shell
½ Lbs bacon diced
3 large ripe tomatoes, diced about 3 to 4 cups
1 medium onion diced
2 - 3 cloves garlic crushed
¾ cup good quality mayonnaise I like Duke's
1 cup shredded sharp cheddar
1 cup shredded mozzarella
Large handful of fresh basil, chopped or thinly sliced (chiffonade) about ¼ cup
Kosher salt and pepper, to taste
DIRECTIONS

Preheat oven to 400º.
Follow package directions to bake pie shell; prick bottom all over of sllghtly thawed shell, bake for 10 to 15 minutes until browned.
Meanwhile, place diced tomatoes in colander and sprinkle with salt. Let drain, tossing several times. Then with paper towels, press down to blot up even more of the liquid.
Fry the diced bacon until crispy and the fat has been rendered. Remove bacon to a paper towel lined bowl.
In small bowl, mix together mayonnaise, cheeses, bacon and garlic until combined well.
Turn oven down to 375º .
Place tomatoes and diced onion in a bowl to combine.
Add tomato/onion mixture in baked pie shell, add chopped basil on to of the tomatoes and onions. Season with salt and pepper. Top with mayonnaise-cheese, bacon and garlic mixture and spread evenly over the top.
Bake in center of oven for 30 to 40 minutes until golden brown on top.
Cool at least 20 to 30 minutes or longer. Slice and serve, warm or at room temperature.
NOTES
Make sure to drain the tomatoes, extracting as much juice as possible.
Grate the cheese yourself, it melts better. That said, prepackaged shredded cheese will work, too.
Serve warm or at room temperature, make sure to let it cool at least 20 minutes or longer.
NUTRITION
Serving: 1slice Calories: 515kcal Carbohydrates: 22g Protein: 12g Fat: 42g Saturated Fat: 12g Polyunsaturated Fat: 14g Monounsaturated Fat: 13g Trans Fat: 1g Cholesterol: 45mg Sodium: 555mg Potassium: 284mg Fiber: 2g Sugar: 3g Vitamin A: 1091IU Vitamin C: 12mg Calcium: 246mg Iron: 1mg


Joseph's King Ranch Chicken

Chicken, Joseph’s Storehouse, Southwest, Tex-Mex, Texan
Source: josephsstorehousecookbook.com

INGREDIENTS
For the Chicken Stock:
3- to 4-pound whole chicken, excluding livers and gizzards
4-quarts water
½ cup coarsely chopped fresh cilantro leaves
1 large carrot, sliced
3 celery ribs, sliced
1 large, yellow onion, coarsely chopped
2 teaspoons kosher salt
2 teaspoons black pepper
For the Casserole:
4 tablespoons salted butter, room temperature
2 tablespoons vegetable oil
1 cup chopped yellow onion
1 cup finely chopped red bell pepper
1 cup finely chopped green bell pepper
1 jalapeño pepper, seeded, deveined and chopped
3 garlic cloves, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried Mexican oregano
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon ground cayenne pepper
¼ cup all-purpose flour
1 cup reserved chicken stock, (above), plus more if
needed
1 cup heavy cream
One 10-ounce can Rotel tomatoes, undrained and diced
One 4½-ounce can green chilis, undrained and diced
1½ cups crème fraîche
3 to 4 cups shredded cooked chicken, (above)
2 cups shredded Monterey Jack cheese
2 cups shredded sharp cheddar cheese
18 (6-inch) white corn tortillas
½ cup chopped fresh cilantro leaves, for garnish
Softened butter for greasing the baking dish and foil
DIRECTIONS
1). Place the chicken and the next 7 ingredients in a large stock pot and cook for about 1½ to 2 hours until the chicken is tender. Remove the chicken from the stock. Strain the stock and discard the vegetables and set aside, reserving the stock. When the chicken is cool enough to handle, remove from the bone and shred, discarding the skin and bones and set aside for later.
2). Preheat the oven to 350 degrees. Lightly grease a 9- by 13-inch baking dish and one side of a sheet of aluminum foil that is large enough to cover the casserole dish with softened butter.
3). Melt the butter and oil in a large skillet over medium-high heat. Add the onion, red and green bell peppers, and jalapeños and cook, stirring occasionally, until tender, about 5 to 6 minutes. Add the garlic, chili powder, cumin, oregano, cayenne, salt and black pepper and cook stirring constantly for 1 more minute.
4). Sprinkle the flour over the vegetable mixture and cook, stirring constantly for 1 minute. Whisk in 1 cup of the reserved stock and the heavy cream. Bring to a boil, stirring constantly, until thickened, about 2 to 3 minutes. Remove from the heat and stir in the tomatoes, green chiles and crème fraîche. Add the reserved shredded chicken and stir until well blended. Use more of the remaining reserved stock to the mixture if you want to thin it out a bit. Taste for seasoning and adjust as needed.
5). Combine the cheeses in a small bowl. Heat the remaining chicken stock and dip the tortillas into the warm stock to soften.
6). Line the bottom of the prepared baking dish with 6 tortillas, overlapping slightly to cover the bottom of the dish. Top with ⅓ of the chicken mixture, ⅓ of the cheese mixture and 6 more tortillas. Top with ½ of the remaining chicken mixture, ½ of the remaining cheese mixture and the remaining 6 tortillas. Sprinkle with the remaining chicken mixture and cheese. Cover lightly with the greased sheet of aluminum foil. Bake for 20 minutes, then uncover and bake until the cheese is lightly browned and melted, about 5 to 10 more minutes. Let stand 20 minutes. Sprinkle with the cilantro leaves and serve.