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Recipes - Beef Pork Lamb
Serves 4 to 6
Ingredients
One 3 to 4 pound fully cooked smoked ham
Directions
Preheat oven to 325 degrees F. Take the smoked ham straight from the refrigerator and place on a rack in a shallow roasting pan. Add 1/2 cup of water and insert a meat thermometer into the thickest part of the ham. Cover the pan tightly with aluminum foil, leaving the thermometer dial exposed. Place the ham in a 325 degree F oven and bake for 5 minutes. Meanwhile, mix the dry mustard into 1 teaspoon of water and then combine with apricot preserves, pecans and ground cloves. Remove ham from oven, remove the aluminum foil, and spread the glaze mixture over the ham. Return to oven (uncovered) and cook for another 15 to 20 minutes, until the thermometer registers 135 degrees per pound. When finished roasting, allow the ham to stand covered for 10 minutes before carving. 
Serves 6
Ingredients
One 4-1/2 pound leg of lamb
Directions
Trim the excess fat from the meat, but leave a thin layer. Make 1-inch slits all over the meat, and insert a slice of garlic into each slit. Rub meat with a liberal coating of olive oil and than coat heavily with sea salt. Add lemon juice and ground black pepper. Wrap securely with plastic wrap and refrigerate for at least 3 to 4 hours (the longer the better). Preheat the oven to 500 degrees F. Heat an ovenproof skillet large enough to hold the meat. Remove the lamb to a platter, and pour off all but 1 tablespoon of olive oil. Cover the bottom of the pan with rosemary. Place the lamb on top and cover the lamb with more rosemary. Place in the oven for 20 minutes and then reduce oven temperature to 375 degrees F. Roast 40 minutes longer or until done. Remove from oven and let cool for 15 to 20 minutes. Serve. 
Serves 4 to 6
Ingredients
8 lbs. Meaty beef short ribs
1/2 t. Sea salt 1/2 t. Tampico’s ground black pepper 2 T. Tampico’s minced dried garlic 4 medium-sized carrots, diagonally sliced 3 medium-sized fresh onions, peeled and diced 1/2 C. Fresh chives, chopped
1-1/2 cups of your favorite barbeque sauce
1 (15oz.) can tomato sauce 1 (13oz.) can beef broth 1/2 C. water
Directions
Preheat oven to 425 degrees F. Sprinkle ribs with sea salt and pepper; place in a single layer in a large roasting pan. Roast ribs for 1 hour or until nicely browned and some of the fat is rendered, turning once. Transfer ribs to a large plate; drain all but 1 tablespoon of drippings from pan. Stir garlic, carrots and onion into the drippings in the pan. Return to oven and roast for 15 to 20 minutes. Reduce oven temperature to 325 degrees. Stir in barbeque sauce, tomato sauce, broth and 1/2 cup of water. Return ribs to pan, spooning some sauce over them. Tightly cover with foil. Bake ribs for an addition 1 hour and 45 minutes, or until very tender, turning once. Remove from oven. Skim fat off surface, garnish with chopped chives and then serve.
Serves 6 to 8
Ingredients
2 lbs. Lean Ground Pork
1/4 C. Red Wine Vinegar
1 (3oz.) Tampico Chorizo Mix
Directions
Combine all ingredients in a bowl. Work the mixture until the seasoning is evenly distrubted. Cover tightly and refrigerate three to four hours. When ready to use make into sausage rolls.
Serves 6
Ingredients
3 C. Shredded Cheddar cheese, divided
Directions
Sauce: In a sauce pot add the 8 oz. of water and the package of Tampico's Enchilada Seasoning; bring to a boil, then simmer for five minutes. Add the 1/8 teaspoon of salt into the pot. Turn off heat and set aside. Enchiladas: 1. In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, beef, sour cream and enchilada sauce. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish. 2. Cover and bake at 350 degrees F for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
Serves 6
Ingredients
1 T. Olive Oil
1 1/2 C. Chopped Onion
5 Garlic Cloves, Minced
1 Pkg. Tampico's Chorizo Mix
4 oz. Hot Chorizo, diced
2 1/2 C. Water (room temp.)
2 1/2 C. Chicken Broth
1 1/2 C. Dried Chickpeas (garbanzo beans)
2 Bay Leaves, whole
6 C. Escarole, Chopped
1 T. Red Wine Vinegar
1/2 t. Salt
1/2 t. Ground Black Pepper
1/4 t. Cayenne Pepper
Directions
Heat a medium size stockpot over medium-high heat. Add oil to stockpot; swirl to coat. Add onion; saute for 3 minutes. Add garlic and chorizo; saute 2 minutes. Stir in 2-1/2 cups of water, broth, chickpeas, 1 package of Tampico's Chorizo Mix and 2 bay leaves. Cover; bring to a boil than reduce heat to a simmer (low-medium heat) for 10 minutes. Remove bay leaves and discard. Add escarole and remaining ingredients, stirring until escarole wilts. Serve Immediately and Enjoy! 
Serves 12
Ingredients
2 lbs. Beef chuck, ground
1 lb. Hot Italian Sausage
3 (15 oz.) cans chili beans, drained
2 (15 oz.) can chili beans in spicy sauce
3 (28 oz.) cans diced roasted tomatoes with juice
1 (6 oz.) can Hunt's tomato paste
1 large Yellow onion, diced
1 large Red onion, diced
3 Stalks Celery, diced
1 Green bell pepper, seeded and diced
1 Red bell pepper, seeded and diced
2 Jalapeno peppers, seeded and diced
1 T. bacon bits
4 cubes Knorr's Chicken bouillon, crushed
1/2 C. Ale/Beer (Recommend NewCastle)
1/4 C. Tampico's Dark Chili Powder
1 T. Worcestershire sauce
1 T. Tampico's Minced Garlic
1 T. Tampico's Oregano, 14Mesh
2 t. Tampico's Cumin, ground
2 t. Hot sauce (Recommend Tapatio)
1 t. Salt
1 t. Tampico's Black pepper, ground
1 t. Tampico's Cayenne pepper
1 t. Tampico's Paprika
1 t. Brown Sugar
Directions
Heat a large skillet over medium heat. Crumble the beef and sausage into the hot pan and cook until evenly browned. Pour out excess grease. Transfer beef and sausage to a large stockpot (6qt.) and pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, bacon bits, bouillon and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot sauce, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
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