Serves 12
INGREDIENTS:
2-pumpkins 2-3-pounds each
2 tablespoons grape-seed oil
5 pounds’ flank steak, cut into 1-inch
pieces
4 onions, copped
4 garlic cloves, minced
1 cup chili powder
2 tablespoon ground cumin
1 (14.5 Oz) cans beef broth
1 bottle Bailey’ Corner I.P.A. beer
4 hot and spicy Cherry Tomatoes (Trader
Joe’s)
4 chipotle peppers in adobo sauce
1/4-cup cornmeal
2-(15 Oz) cans RO&TEL tomatoes with
green chilies
1 cup sour cream
4 tablespoons lime juice
Zest of one lime
Seas salt and seasoned pepper medley
DIRECTIONS: (preheat oven to 375)
1. Slice off
the top 1-1/2-inches of the pumpkin and discard.
2. Scoop out
the seeds and stringy pulp.
3. Carve a
spooky face onto the pumpkin, without going all the way through
the flesh.
4. Rinse
well, oil the outside of pumpkin.
5. Bake the
pumpkin shell for 30 minutes.
6. heat a
stock pot over medium-high heat and when sizzling
7. Add the
steak pieces and sauté until browned on all sides.
8. Add
onions and next 10 ingredients.
9. Reduce
heat medium-low and cook for 4 hours.
10. The last 1 hour of cooking
add sour cream, lime juice and lime zest.
11. Season
with salt and pepper.
12. Place the
meat mixture into the pumpkin and bake for 20-minutes.
ENJOY DAN:
BE STRONG KEEP FAITH!!
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