Glad to see you back and thanks for the comment! Sounds like you you’ve been busy… 2 recipes in one day… I hope you had some help. Oh, and by the way those are two of my favorites too:-) Please tell your wife I said hi and glad she enjoyed the soup.

Also… for all of Mikes friends out there… I’d like to say hi and welcome. Thanks Mike, for “spreadin” the word! I hope you all enjoy yourselves while your here.

And like Mike and I agree on… recipes are just a guideline, everyone has different tastes and it is best to use the recipe as a base. Take the main ingredients, cooking methods and techniques and a little imagination and create your own masterpiece!

Hey Mike.. I hope you like the country fried steak ( the main thing is to get a good cut of meat to work with ).

As for a Mexican style rice checkout this Chimichanga Recipe There’s a recipe for a good Mexican rice as well as for refried beans.

Take care for now and HAPPY COOKING!

David

We spoke previously about the Carne Asada Burrito with the pico and quacamole, and since then I have done several “mutations” to the salsa and my family and friends love it (not to say it wasn’t good before, but as you have said, a recipe is a guide).

I tell people about your site, your instructions are very detailed which makes it easy for a guy like me who can burn Kraft mac n’ cheese!!

Thanks David and keep posting!
Mike

PS- Country Fried Steak and mashed potatoes are next!

One question…do you have a recipe to make authentic mexican rice?

Your doing the right thing by cooking the round steak that long to make it tender. If you were to cook that cut of meat quickly over high heat it’ll be tricky to keep it tender. Tough cuts of meat are finicky, it can be done but there is a fine line here. I’ve found that if it’s even just slightly overcooked it will get tough on you. The only solution in this case is to cook it for a long time to break down the fibers in the meat.
Think of a good steak like tri tip or ribeye. Because of the marbling in the meat it’s almost impossible to make it tough. I’d recommend a good cut of steak like one of the two mentioned for this recipe.. I think you’ll have better results.
I’ve even used t-bones for this but they’re kinda pricey. Basically… the better the cut of steak the more tender the final product will be. Hope this helps and HAPPY COOKING!

-David

I’m lucky to live in California where there is an abundance of chili peppers so I don’t have to dry them myself. My local store carries a variety of dried chilis that I can choose from.

To use fresh chilis unfortunately would not be the same. Both types of the chilis I used in the recipe ( jalapeno and poblano) are green when fresh and have a different flavor when dried. They also turn color to a dark brown or black, for the poblanos and red, for the jalapenos giving the sauce its color.

If you can find those two kinds of chilis fresh in your store you can dry them by leaving them in the sun for a few months or by placing them in a food dehydrator for 1 to 2 weeks.

Of course the easy way is to buy a can of red enchilada sauce.

I’m not sure what you can find in Australia and I’ve looked around on google to see if I could find a company that would send them to you but didn’t have any luck.

If you could let me know what your local store has in the way of chili peppers ( dried and/or fresh ) I might be able to come up with something that would be similar. I’m always happy to help.

Talk to you soon,

-David