Pumpkin Stew

As soon as we started seeing fresh pumpkins this year, the kids were begging me to make this stew.  It has a long cook time, but it's easier than you think to prep and definitely worth the little bit of extra effort.  I also love using this recipe when we need to take dinner to other people.  It's hearty and beautiful to serve.

Ingredients

• 2 pounds beef stew meat, cut into 1-inch cubes

• 3 tablespoons canola oil, divided

• 1 cup water

• 3 large potatoes, peeled and cut into 1-inch cubes

• 4 medium carrots, sliced

• 1 large green pepper, cut into 1/2-inch pieces

• 4 garlic cloves, minced

• 1 medium onion, chopped

• 2 teaspoons salt

• 1/2 teaspoon pepper

• 2 tablespoons beef bouillon granules

• 1 can (14-1/2 ounces) diced tomatoes, undrained

• 1 pumpkin (10 to 12 pounds)

• Directions In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut to 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving. Yield: 8-10 servings.

Coyote Tacos

1/4 lb ground sirloin
2 + red jalapeños (or serranos, minced like jalapeños)
1/4 onion minced
3 cloves garlic minced -- (3 to 4)
1 dash jalapeño salt
1 dash garlic season-all
corn tortillas

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

It takes about 10 minutes to cook up this meal.

Chipotle Beef Taquitos

3 cups cooked, shredded beef roast
1/4-1/2 teaspoon minced chipotle pepper canned in adobo sauce (1/4 t in mild)
1 (4 oz.) can green chilies, undrained
1 tablespoon adobo sauce from the canned chipotle peppers
1 teaspoon garlic powder
1 teaspoon coriander
1/2 teaspoon cumin
1 teaspoon chili powder
zest from 1 lime
11 tablespoon fresh lime juice
1 package queso fresco or Cotija cheese, crumbled (about 12 ounces)
About 20 6-inch corn tortillas

Olive oil or cooking spray

1 1/2 teaspoons kosher salt

*If you don't want to work with the chipotle peppers or can't find them, try adding some chipotle chili powder. You can find it by the other spices in the grocery store. It will still give you a smoky spice, so start with a little and increase according to taste.

1. Preheat oven to 425 degrees.
2. Slice the shredded beef against the grain into pieces about 1/2 inch to 1 inch long. Place in a bowl and set aside.
3. Combine chilies, chipotle pepper, adobo sauce, garlic powder, coriander, cumin, chili powder, and lime zest and juice in a bowl. After stirring to combine, gently toss together with shredded beef.
4. Wrap a pile of about 10 tortillas in damp paper towels and microwave for 1 minute to soften. Repeat with remaining 10 tortillas.
5. Working with one tortilla at a time, crumble about 1 tablespoon queso fresco in a line across the center of the tortilla. Top with 1-2 tablespoons shredded beef mixture and roll tightly. Place seam-side down on a baking sheet sprayed with nonstick cooking spray. Spray tops of taquitos lightly with cooking spray and sprinkle with kosher salt.
6. Bake for 20-25 minutes or until edges are golden brown. Remove from heat and allow to cool for a few minutes before serving.