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| Lava Sauce Recipes Think you have a great Lava Sauce Recipe? Want to add yours to the list? Send it to us and maybe you'll see it posted here! Lava Style Borracho Beans
Five Chili Salsa This is Loco Luna's own recipe. Follow the link to the full instructions and pictures as well! We originally posted it with our friends at the Hot Sauce Blog! This stuff is amazing. Trust me! Lava Style Borracho Beans 1 pound dried pinto beans 2 tablespoons kosher salt 1 tablespoon ground cumin 1 tablespoon Mexican oregano Finishing ingredients: Garnish: Lime wedges White onion, chopped Sort beans, removing any foreign material, and rinse well. Place rinsed beans in container, cover with water and add vinegar. Let beans soak overnight then remove from water and rinse again. Place beans, 6C fresh water, beer, bacon, onion, oil, chili, garlic, salt, cumin, and oregano in large pot over medium high heat and bring to a boil. Reduce heat and simmer for a few hours until beans are tender. Use a potato masher or fork to mash up just a few of the beans. Return to pot. This will slightly thicken your bean liquid. In a skillet, over medium heat, sauté the onion and garlic in the reserved bacon drippings, for about 5 minutes or until lightly browned. Add Lava Gourmet Hot Sauce and all other finishing ingredients and simmer for about 5 minutes. Add to pot of beans. Simmer for 1/2 hour more. Adjust seasoning. Serve with cilantro, lime and onion on the side.
Lava Sirloin Burgers, with Mushrooms and Swiss 1/4 cup chopped onion Preheat grill pan or large nonstick skillet. Sauté onions in a small pan over moderate heat for 3 to 5 minutes until tender. Combine meat with Lava Gourmet Hot Sauce, sautéed onion, salt and pepper. Form 4 large patties. Drizzle patties with a touch of extra-virgin olive oil. Quick toast your split rolls, then add burgers to grill pan or skillet. Grill or pan-fry burgers 4 to 5 minutes on each side for medium well doneness. Heat a small to medium nonstick skillet over medium high heat. Add
a little oil and mushrooms. Season mushrooms with a little salt and pepper and
sauté until just tender, about 3 to 5 minutes. Remove from heat.
To assemble, place burgers with mushrooms and Swiss cheese on bun bottom. Place baby spinach on tops of buns. Set burger tops in place and serve with sliced vine ripe tomatoes, drizzled with oil, seasoned with salt and pepper and garnished with scallions. Pile onion rings and a dollop of Lava Sauce along side.
download this recipe 
Lava Gourmet Hot Sauce is a delicious marinade for all types of meats all by itself. It adds a flavorful, spicy taste to ribs, chicken, beef, steak, turkey, venison, quail or pork. Place the meat in a container just large enough to hold it one side on top of the other. Pour Lava Sauce generously over the meat, cover with plastic wrap or aluminum foil and let marinate in the refrigerator for several hours. Grill, bake, or broil. If you don't have time to marinade the meat, pour Lava Sauce directly on as you grill! It is terrific this way too.
Yield: 6 to 8 servings download this recipe
3 dried Ancho peppers, stemmed and seeded
Lava Gourmet Hot Sauce - as much as you can handle In a small dry skillet over low heat add the Ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside. Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, Chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Add Lava Sauce to taste and heat level. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish. Note: Masa harina is the traditional dough used to make tortillas.
The Spanish term "masa" means dough and is made with sun-or fire-dried corn
kernels that have been cooked in lime water. The wet corn is then ground into
masa which becomes masa harina or literally dough flour. It is sold
in many chain supermarkets and all Mexican groceries. It is not at all the same
as fine-ground corn meal, in either taste or application. Flour can be
substituted if need be, but use slightly less.
Lava Cheese Dip 2 (8-ounce) packages cream cheese, softened
In an electric mixer or by hand beat all ingredients together until smooth. Serve with chips of your choice.
Yield: 5 servings download this recipe
2 tablespoons peanut oil
cilantro leaves, to taste green onion, chopped, to taste In a wok or frying pan/skillet, heat the oil until a light haze appears, add the garlic and fry until golden brown. Add the cooked rice, stir once, add Lava Gourmet Hot Sauce and all the remaining ingredients and stir until thoroughly mixed. Turn on to a serving dish and garnish with cilantro leaves or green onion. |
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