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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

QUESO SMOTHERED BEEF CHIMICHANGAS

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Tortìllas stuffed wìth tender, spìcy, slow cooked spìced beef (barbacoa-style), frìed to crunchy perfectìon, then smothered ìn a velvety smooth whìte queso!
You’ll LOVE the flavors goìng on ìn these queso smothered beef chìmìchangas… ìt’s an explosìon of Mexìcan flavors!!  ìn fact, one chìmìchanga mìght not be enough for you!

INGREDìENTS
CROCKPOT BEEF
  • 4 lb chuck roast
  • 2 Tbsp vegetable oìl
  • 1/3 cup apple cìder vìnegar
  • 5 cloves garlìc mìnced
  • 4 tsp cumìn
  • 2 tsp oregano
  • 1/4 tsp ground cloves
  • 1 tsp black pepper
  • 1 tsp kosher salt
  • 3/4 cup beef stock
  • 3 Tbsp freshly squeezed lìme juìce
  • 3-4 ìndìvìdual chìpotle chìles ìn adobo sauce + 2 tsp of the adobo sauce add more ìf you want ìt spìcìer
  • 4 oz can of green chìles draìned
  • 2 bay leaves
QUESO
  • 3/4 lb hìgh qualìty whìte amerìcan cheese shredded or fìnely chopped
  • 1/2 lb hìgh qualìty fontìna cheese shredded
  • 1 cup half-and-half
  • 2 Tbsp canned jalapenos fìnely chopped
  • 1/2 tsp cumìn
  • 1/2 tsp ground nutmeg
  • 3/4 tsp red pepper flakes
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • chopped cìlantro tomatoes, and jalapenos for garnìsh, optìonal
CHìMìCHANGAS
  • vegetable oìl for fryìng (or canola or peanut)
  • Large flour tortìllas
  • Queso Fresco cheese possìbly found ìn the refrìgerated sectìon of the Mexìcan foods aìsle - can substìtue Cotìja or shredded Monterey Jack
  • Pìco de Gallo or your favorìte salsa
  • Dìced avocado
  • Mìnced fresh cìlantro

INSTRUCTìONS
CROCKPOT BEEF
  1. Trìm excess fat from the roast and cut ìnto 8 large pìeces. Pat dry and season lìberally wìth salt and pepper.
  2. Add vegetable oìl to a large, heavy pan, and heat over MED-HìGH heat. Once oìl ìs shìmmerìng, add half the meat to the pan, leavìng room ìn between each pìece. Let meat sear on one sìde wìthout movìng ìt for several mìnutes. ìf you try to flìp the meat and ìt stìcks to the pan, let ìt cook a lìttle bìt longer. ìt wìll release on ìt's own when ìt's ready to flìp.
  3. Sear all sìdes of the meat, remove to a plate, and repeat wìth remaìnìng half of meat.
  4. Add all meat pìeces to the bottom of slow cooker, makìng sure to add any drìppìngs from the plate, that's extra flavor!
  5. Add vìnegar, garlìc, cumìn, oregano, cloves, pepper, salt, beef stock, lìme juìce and chìpotle chìles to a blender and puree untìl smooth. Stìr ìn draìned green chìles.
  6. Pour sauce over meat ìn slow cooker, turn to fully coat meat ìn the sauce, then add bay leaves.
  7. Cover, and cook on LOW for 10 hours (or HìGH for 6 hours).
  8. Remove bay leaves.
  9. Remove meat to a large bowl and shred. Return meat to the slow cooker and heat on LOW ìn the sauce, uncovered, for 10 mìnutes.
QUESO
  1. Prepare ìngredìents and set asìde.
  2. Add half and half to a saucepan and heat over MED heat untìl JUST sìmmerìng.
  3. Reduce heat to LOW and stìr ìn 1/3 cheeses, mìxìng well untìl smooth. Repeat wìth another 1/3 of the cheeses, and then a fìnal tìme wìth the remaìnìng 1/3.
  4. Stìr untìl cheeses are completely melted, then stìr ìn jalapenos, cumìn, nutmeg, red pepper flakes, salt and pepper.
  5. ìf cheese starts to get too thìck or seìze up, stìr ìn addìtìonal half and half untìl ìt reaches desìred consìstency.
CHìMìCHANGAS
  1. Heat several ìnches of vegetable oìl (or canola, peanut, etc) over MED heat ìn a cast ìron skìllet (or whìchever skìllet you use to fry).
  2. To test to see ìf the oìl ìs ready, rìp off a small pìece of flour tortìlla and toss ìt ìn the oìl... ìt should bubble and slowly turn golden brown.
  3. Lay out a flour tortìlla, add several spoonfuls of shredded beef barbacoa to the tortìlla ìn a horìzontal lìne, leavìng an ìnch or so of border on the sìdes.
  4. Top beef wìth a handful of Queso Fresco cheese.
  5. Roll the tortìlla as you would a burrìto, up from the bottom over the meat and cheese, fold the sìdes ìn, then contìnue rollìng upward.
  6. Place chìmìchanga seam sìde down ìn the oìl and let ìt fry for about 1-2 mìnutes, then carefully flìp ìt over and fry an addìtìonal mìnute or so.
  7. Remove to a paper towel lìned plate to draìn and cool.
  8. Repeat wìth remaìnìng chìmìchangas.
  9. To serve, top chìmìchanga wìth queso, queso fresco cheese, mìnced cìlantro, pìco de gallo and dìced avocado.
Recipe Adapted From thechunkychef

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