Ingredients

2 onions

5 cloves garlic

Corn oil

4 dry guajillo chiles, seeded and stemmed

4 dry pasilla chiles, seeded and stemmed

1/2 can whole plum tomatoes (equivalent of 3 lbs. 3 oz.

2 quarts (8 cups) chicken stock

1 lime

Salt and pepper

Approximately 1 quart corn tortilla chips (white)(We fry ours fresh)

1/2 bunch cilantro

Tortilla strips for garnish

Directions

Sauté onions and garlic in corn oil until translucent. Add chiles. Cook 5 minutes, then add tomatoes, chicken stock, chips and 1/3 of a bunch of cilantro (reserve the rest for garnish.)

Simmer gently 15 to 20 minutes. Puree in a blender and then season with salt, black pepper and fresh lime juice. Garnish with torilla strips and fresh chopped cilantro. Makes about 1 gallon.

Barbequed Brisket Tacos

Mike VanDuyn, Locos

Order one brisket flat  from your local butcher to make sure it has about 1/4 inch fat on top. Completely rub with Locos Dry Rub (recipe follows). Place on rack inside a roasting pan and cover with foil. Roast for at least 3 to 4 hours at 400 F. until it pulls apart. Let cool about 15 minutes then shred into good-sized pieces. Toss with your favorite barbecue sauce. Place in a 6-inch flour tortilla. Top with cheddar cheese, a vinegar-based coleslaw and roast guajillo salsa (Recipe follows.) Must have a beer with these babies, preferably a Shiner Bock from Texas.

Locos Dry Rub

Ingredients

1/2 cup rock salt

1/2 cup dark blend chile powder

1/2 cup Spanish paprika

1/4 cup garlic powder

1/4 cup black pepper

Brown sugar (optional)

Roasted Guajillo Salsa

Ingredients

8 dry guajillo chiles

6 dry pasilla chiles

2 medium onions, chopped coarse

8-9 medium size tomatillos, cut in half

1 bunch cilantro

2 roasted fresh jalapenos

1/4 cup chopped garlic

3 cups warm water

Salt

Directions

Roast chiles over open flame until charred. Place in warm water. Let sit 10 minutes. Reserve water for later. Char jalapenos until black. Remove seeds. Sauté onions, garlic and tomatillos until nice and brown. Add chiles, cilantro, jalapenos and 1 cup or so of the reserved chile water. Simmer 2 to 3 minutes.

Place all ingredients in a blender (use caution if hot). Blend until semi-smooth. Add more reserved chile water, to desired thickness. Season with salt. Makes 5-6 cups.

Southwestern Salad with Grilled Skirt Steak

Mike VanDuyn, Locos

Ingredients

Spring mix lettuce

Cut corn kernels

Olive oil

Salt and pepper

Red onion, cut julienne

Chopped fresh tomato

Shredded jack cheese

Shredded cheddar cheese

8 oz. skirt steak, rubbed with Locos dry rub (see accompanying recipe)

Toasted pumpkin seeds

Chile lime vinaigrette (recipe follows)

Directions

Grill skirt steak to medium rare. Set aside to cool. Roast corn by tossing in olive oil with salt and pepper. Roast in oven for 5 to 8 minutes. Set aside to cool. Toast pumpkin seeds in dry sauté pan with salt until golden brown. Set aside to cool.

Toss the spring mix lettuce with both cheeses, tomato, red onion and roasted corn with the chile lime vinaigrette. Slice skirt steak and toss with a little vinaigrette. Place on top of the salad and garnish with pumpkin seeds.

Chile Lime Vinaigrette

Mike VanDuyn, Locos

Ingredients

2 cups corn oil

1 cup red wine vinegar

1 Tbsp. chile powder

1 clove garlic, finely chopped

Juice of 1 lime

Salt and pepper

Directions

Whisk all together.