Coyote's Chile Recipes

A few ways to use chiles...best food on earth..or the universe for that matter!


Coyote Summer Salsa

*optional*(I usually leave it out) 1/4 teaspoon salt

Mix ingredients together and let sit for 1/2 hour at least to blend.. saves in fridge for 3 days.

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Coyote Sandia Chili (green chile style)

Ingredients:

Note: (If Sandia chiles not available use Anaheim chiles with Serranos in a two to one ratio E.g. for every 2 Anaheim add 1 Serrano)

Instructions:

Salt meat with the Jalapeno seasoned salt, then add olive oil to large dutch oven or similar cooking pot. Sear/brown meat in the pot. Next add all ingredients into pot and bring to a boil. Boil for 5 minutes then turn down heat to a simmer. Allow the chili to cook for 30 minutes, then taste and adjust seasoning. Simmer for at least another 30 minutes or until meat is tender. Dish into a bowl, open a beer - enjoy!

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Coyote's Roasted Red Savina hot sauce
After roasting the veggies, peal off the charred skin (except the habaneros) leaving bits of charred skin on the veggies. Next place all of the ingredients in a blender /food processor except the salt & olive oil. Puree all until it is smooth. Next heat the olive oil in a saucepan and heat. Add the sauce and simmer for 5-7 minutes. While simmering stir in the salt.

Note: use a ripe lime- which should be yellow not green.

The sauce should keep in a fridge for 1-2 weeks.

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Coyote's Q&D (quick & dirty) Yucatan Tacos

Put the meat in a skillet and add the garlic powder and cook constantly stirring the meat so it breaks up into chunks. After the outside of the meat is browned but not cooked through add the minced Hab, lime juice and hot sauce. Cook until done. Put into a taco & enjoy. I added more hot sauce after cooking. Nice & HOT!
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Coyote's Tuna spread
Mash together and stir well. Spread mixture on bread of your choice.
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Coyote's Chili Con Carne *NO BEANS*
Instructions:

coat frying pan with olive oil, sauté onions & garlic until translucent. Meanwhile brown beef with some olive oil in a large dutch oven. After beef is browned add onions & garlic, stir. Add oregano, cumin, chipotles, chile powder & 4 oz beer. cook over medium heat for 10 minutes. Add the rest of the beer, beef stock & tomatoes. Bring to a boil and turn heat down to a simmer. Simmer for 2 hours. Adjust seasoning if desired. At this point I usually add oregano, cumin & more chile (not *CHILI**) powder. Then simmer for 1/2 hour. Serve with chopped onions, shredded cheese ( jack & cheddar) and diced fresh chiles - I usually have jalapenos, Serranos & Habs available. However this Coyote's chili con carne really gets better when it is cooled & sits overnight in the fridge- then heated & served the next day

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Coyote Habanero Steak
Combine all ingredients except the lime wedges and cilantro sprigs. Marinate steaks for *at least 4 hours*. Grill steaks over the BBQ & brush with marinade. Steaks should be cooked to medium rare, IMHO to be at peak flavor. Serve this with a combination of roasted sweet peppers & chiles (e.g. New Mexican, poblanos, etc..). It also goes well with Coyote summer salsa.
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Coyote's Basic Chile Verde
Take the ingredients, place in a blender/ food processor - blend till sauce is a liquid.
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COYOTE TEXAS TACOS
Throw all of the ingredients (except the tortillas) in a stir fry pan/ wok. As you cook the food over medium high heat, continue to stir until the meat crumbles. Remove from heat.

Cook your tortillas. Fill your tacos and top with one or more of the following: Guacamole shredded cheese Pico de Gallo / salsa cruda / hot sauce sour cream minced tomatoes

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Coyote's Mellow Chile Shrimp
(TO NUKED HOT)

One of my favorite recipes for BBQ is quite simple and easy. You need:

Slowly melt the butter. After butter is melted mix in your chile powder. Put shrimp on the skewer. as you cook the shrimp brush on the chile-butter.. cook shrimp until pink. While you cook the shrimp you can cook the veggies on the grill also. Nice easy cooking job and it tastes great!
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Coyote Chile Potatoes with Garlic
In a deep, heavy sauce pan heat olive oil to approx. 375 degrees. Drop in potato chunks and cook until tender.. about 4 minutes.  Remove potatoes and pat dry with paper towels.
Next heat 2 or so tablespoons of olive oil in a frying pan over medium low heat, add garlic and Serrano chiles, cook until soft. Next add the red chile flakes and stir.. then remove from heat. Add the cilantro and sherry to mixture then pour over the Potatoes and serve.
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Coyote's Chipotle Beef Carbonnade
Into a large, flame proof casserole dish, add bacon, olive oil, onions, garlic. Sauté until tender. Add beef, chipotles, sugar, wine broth, chile powder, herbs, and season with salt & pepper. Place lid over dish to keep the juices. Cook for 10 minutes on medium high heat. Reduce heat to simmer and cook for approx. 1 hour. Remove lid , discard bay leaves; mix in corn starch. Add a bit more wine, heat on high, stirring often until thickened.
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Coyote's Essence

This spice mixture can be used just about anywhere one wants to spice a dish or use as a BBQ rub or... use YOUR imagination!

Mix well, keep in a sealed container in a cool place.

Coyote's Cabernet Peppercorn Sauce

Grind the peppercorns. Bring 1/3 cup C.S. to a slight boil. Lower heat until wine is reduced to about 2 tablespoons. Blend chile powder, peppercorns, mustard, vinegar and reduced C.S. in a food processor. Add olive oil very slowly while processor is on. Continue blending until sauce is thickened. Refrigerate until ready to use. Makes approx 1/2 cup. This can be used as a marinade and basting sauce for grilled meats and vegetables ( it works best on beef)

A nice overnight marinade can be made with equal parts red wine and olive oil with sliced onions, cilantro, chile powder, sage, thyme and a bit of rosemary. Then use the peppercorn sauce as a basting sauce.
 


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Coyote's Coyote's Grilled Marinated London Broil

For marinade:

Make marinade: In a bowl mix together all ingredients until combined well. Put London broil in a large resealable plastic bag and add marinade. Seal the bag and marinade at least 3 hours or longer. Grill meat, over BBQ or broiler to desired doneness. Slice meat diagonally into strips.

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If you have comments or suggestions, email me at coyote@calweb.com

Last update June. 3, 1999