Oriental Salad
- 1 lb. cole slaw mix
- 6 or 7 large scallions, sliced
- 1 c. sunflower seeds
- 1 c. slivered almonds, toasted (10 to 15 minutes; watch closely)
- 3/4 c. vegetable oil
- 1/2 c. sugar
- 1/3 c. red wine vinegar
- 1 pkg. Ramen noodles (Oriental flavor), break noodles
- 3 Tbsp. ancho chili powder or 3 medium pods (about 1/2 oz.), toasted and ground
- 3 Tbsp. New Mexico chili powder or 3 medium pods (about 3/4 oz.), toasted and ground
- 2 Tbsp. cumin seeds, toasted in dry skillet over medium heat until fragrant, about 4 minutes, and ground
- 2 tsp. dried oregano (preferably Mexican)
- 4 lb. beef chuck roast, trimmed of excess fat and cut into 1-inch cubes
- salt
- 7 to 8 slices bacon (about 8 oz.), cut into 1/4-inch pieces
- 1 medium onion, minced
- 5 medium garlic cloves, minced (about 5 tsp.)
- 4 to 5 small jalapeno chile peppers, stemmed, seeded and minced
- 1 c. canned crushed tomatoes or plain tomato sauce
- 2 Tbsp. lime juice
- 5 Tbsp. masa harina or 3 Tbsp. cornstarch
- ground black pepper
- Mix chili powders, cumin and oregano in small bowl and stir in 1/2 cup water to form thick paste; set aside. Toss beef cubes with 2 teaspoons salt in large bowl; set aside.
cole slaw, scallions, sunflower seeds, slivered almonds, vegetable oil, sugar, red wine vinegar, ramen noodles, ancho chili powder, new mexico, cumin seeds, oregano, beef chuck roast, salt, bacon, onion, garlic, jalapeno chile peppers, tomatoes, lime juice, masa harina, ground black pepper
Taken from www.cookbooks.com/Recipe-Details.aspx?id=67184 (may not work)