ROJO'S RUCKUS
Gourmet Mustard
The name itself is an invitation to excitement. This southwestern blend of chipotle and spice adds the “chili” flavor to hamburgers, hot dogs, even Mexican casseroles.
Mexican Grilled Steak
2 - 1 to 1 1/2 lb. beef flank steaks 2 limes, juiced (about 1/2 cup)
4 cloves garlic, crushed
1/3 cup fresh oregano leaves, chopped or 2 tbsp. dried oregano, crushed
2 tbsp. olive oil 2 tsp. salt
2 tbsp. Ben Jack Larado’s Rojo’s Ruckus Gourmet Mustard
Place beef steaks in a shallow glass or plastic dish. Mix remaining ingredients, pour over beef. Cover and refrigerate at least 8 hours but no longer than 24 hours, turning beef occasionally. Cover and grill beef 4 to 5 inches from medium coals, turning once, until meat reaches desired doneness, about 7 minutes each side for medium. Cut beef across the grain at slanted angle into thin slices. Serve with tortillas and guacamole if desired. Serves 8.
Santa Fe Trail Roast
1/2 cup oil 5 lb. Chuck Roast
1 onion 1 bottle of beer
Salt & pepper Garlic salt
1 cup chopped green chilies 3 tbsp. fat
1/4 cup Ben Jack Larado’s Rojo’s Ruckus Gourmet Mustard
In a deep skillet or Dutch oven, heat fat till hot, sear roast on both sides. Coat roast with Rojo’s Ruckus, add onions and chiles, turning roast to fully cover both sides. Pour beer around sides of roast. Sprinkle with salt, pepper and garlic salt; cover with tight lid. Place over low heat. Cook 1 1/2 to 2 hours. It will fall apart and is so good. Serves 8.
Tamale Pie
1 lb. ground beef 1 onion, chopped
1 cup cream style corn 2 cups pitted ripe olives
1 - 8 oz. can tomato sauce 1 tbsp. chili powder
1 tbsp. garlic powder 1/3 cup cornmeal
1 egg
