Mexicanske opskrifter på engelsk

Denne side er opskrifter fra en kogebog jeg har købt, da jeg er glad for krydret mad og har chili i vindueskarmen. Jeg har kun fået prøvet nogen få af dem, men der er mange opskrifter, jeg synes virker spændende.

Recipes From South of the Border



2      cups          Unsalted chicken broth — defatted
1      tablespoon    Olive oil
2      teaspoons     Ground cumin
2      tablespoons   Pickling spice
1/2                Red bell pepper — sliced
1      pound         Boneless chicken breast — halves
1/2                Yellow bell pepper — sliced
2      tablespoons   Minced jalapeno chili with — seeds
1                    Onion, halved — thinly sliced
1/3  cup           Rice wine vinegar
1/4  cup           Fresh cilantro leaves
3      large         Garlic cloves — minced
baked (no oil) tortilla chips

Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan.  Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chilli. Boil cooking liquid until reduced to 2/3 c, about ten minutes. Pour liquid over chicken and let cool 30 minutes.  Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead).  Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as “pushers.” .

Makes 6 servings

Almond Red Sauce

1/2  cup           Slivered Almonds — Toasted
1      cup           Onion — Finely Chopped
1      each          Clove Garlic — Crushed
2      tablespoons   Vegetable Oil
8      ounces        Tomato Sauce — 1 cn
2      teaspoons     Paprika
1      teaspoon      Red Chiles — Ground
1/4  teaspoon      Red Pepper — Ground

Place almonds in food processor work bowl fitted with steel blade or in
blender container; cover and process until finely ground. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is
tender. Stir in remaining ingredients except almonds.
Heat to boiling; reduce heat.  Simmer 1 minute stirring constantly; stir in almonds.  Serve hot. Makes about 1 3/4 cups of sauce.


1      pound         Chicken breasts
2      tablespoons   Canola oil
1      medium        Onion — chopped
2      teaspoons     Chili powder
1/2  teaspoon      Cumin
1/2  teaspoon      Oregano leaves — crushed
1/2  cup           Chicken broth
1 1/2  cups          V8 juice
19      ounces        Canned kidney beans

Preparation time = 30 minutes Chicken breasts should be skinned and boned.
Any suitable oil can be substituted for canola oil. Chicken broth may be purchased as instant and mixed with water. V8 juice is a brand name
vegetable juice.
1.  Cut the chicken into 1/2-inch pieces.
2. In hot oil, cook chicken, onion, chili powder, cumin and oregano until
the chicken turns white.
3. Stir in broth and juice, heat until boiling, then reduce heat to low.
Simmer 10 minutes.
4. Dump in beans, liquid and all, stir, cover and simmer for another 10
minutes. Stir occasionally. Serve over rice.


1      large         Sirloin Steak
2      large         Garlic Cloves
4                    To 6 Medium Jalapeno Peppers
1      cup           Red Wine Vinegar
1 1/2  cups          Water
2      teaspoons     Salt
1/2  teaspoon      Pepper
1      teaspoon      Oregano
1      teaspoon      Cumin
1      teaspoon      Ground Red Chile

In a blender or food processor, grind the jalapenos and peeled garlic to a pulp.  Add all the other ingredients, except the meat, and blend well. Cut the meat into 1-inch cubes and place in a large bowl, and cover with the marinade.  Marinate overnight or all day. Place the meat on skewers and cook on the grill over mesquite wood, basting frequently with the sauce. Serve with warm flour tortillas and plenty of Mexican beer with lime slices.

Apricot Basting Sauce

1/2  cup           Apricot Jam
1/4  cup           Apricots; Dried — Fine Chop
1/4  cup           Dry White Wine
1      tablespoon    Honey
1      teaspoon      Worcestershire Sauce

Heat all ingredients over low head, stirring occasionally, until jam is
melted. Makes about 1 cup of sauce.

Arroz con Pollo

1/2  cup           Olive oil
1/4  cup           Tomato sauce
1      each          Frying chicken cut up
1/8  teaspoon      Saffron (powdered)
1      each          Small onion chopped
2 1/2  cups          Chicken broth
1      each          Clove garlic minced
1      cup           Uncooked rice
Salt and pepper to taste

Heat oil,  brown chicken on both sides.  Add onion and garlic, fry a few minutes, then add tomato sauce, saffron dissolved in chicken broth, salt and pepper.
Cover and cook for 20 minutes.  Add rice, stir well, cover again and
simmer for 30 minutes longer,  or until all liquid has been absorbed and chicken is tender.

Arroz Verde (Green Rice)

4                    Poblano chilies — or 4 green
;peppers — each 4 inches in
— diameter
4      cups          Chicken stock — fresh or can
1      cup           Parsley, fresh — coarsely
— chopped
1/2  cup           Onion — coarsely chopped
1/4  teaspoon      Garlic — finely chopped
1      teaspoon      Salt
1/8  teaspoon      Black pepper — freshly ground
1/4  cup           Olive oil
2      cups          Long grain rice — raw

Roast the chilies or peppers, remove their skins, stems, seeds and thick white membranes and discard.
Chop the chilies into chunks. Combine 1 cup of the chunks and 1/2 cup of stock in the jar of a blender and blend at high speed for 15 seconds.  Then gradually add the remaining chilies and the parsley, onions, garlic, salt and pepper, blending until the mixture is reduced to a smooth puree. (To make the sauce by hand, puree the chilies, parsley, onions and garlic, a cup or so at a time, in a food mill set over a bowl. Discard any pulp left in the mill. Stir in 1/2 cup of stock and the salt and pepper.) Pour the oil into a 2 to 3 quart casserole and set it over moderate heat. When the oil is hot but not smoking, add the rice and stir constantly for 2 to 3 minutes until the grains are coated with oil. Do not let them brown. Now add the pureed chili mixture and simmer, stirring occasionally, for 5 minutes.
Meanwhile, bring the remaining 3 1/2 cups of stock to a boil in a small
saucepan and pour it over the rice. Return to a boil, cover the casserole and reduce the heat to its lowest point. Simmer undisturbed for 18 to 20 minutes, or until the rice is tender and has absorbed all the liquid.  Before serving, fluff the rice with a fork. If the rice must wait, remove the cover and drape the pan loosely with a towel. Place in a preheated 250 degree (F) oven to keep warm.

Avocado And Raisin Dip

2      each          Avocados — Peeled & Chopped
1/2  cup           Raisins
1/2  cup           Vegetable Oil
1/4  cup           Lime Juice
1      teaspoon      Sugar
1      teaspoon      Salt
1/4  teaspoon      Freshly Ground Pepper

Place all ingredients in blender container.  Cover and blend on high speed until smooth, about 45 seconds.
Serve with raw vegetables, assorted crackers or fried tortillas.
Makes 1 2/3 cups of dip.

Basic Green Sauce

1      cup           Onions; Chopped — 2 Med.
1/2  cup           Vegetable Oil
10      ounces        Fresh Spinach — Chopped
1/2  pound         Tomatillos — Coarsely Chopped
4      ounces        Green Chiles; Chopped — 1 cn
2      each          Cloves Garlic — Crushed
1      tablespoon    Oregano Leaves — Dried
1      cup           Chicken Broth
2      cups          Dairy Sour Cream

Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in
remaining ingredients except broth and sour cream. Cover and cook over
medium heat for 5 minutes, stirring occasionally. Place mixture in food
processor work bowl fitted with steel blade or in a blender container;
cover and process until smooth, about 1 minute. Return mixture to
saucepan; stir in broth.  Heat to boiling; reduce heat.
Simmer uncovered for 10 minutes. Stir in sour cream.  Cover and
refrigerate any remaining sauce. Makes about 4 cups of sauce.

Basic Red Sauce

8      each          Ancho Chilies
3 1/2  cups          Warm Water
1/2  cup           Onion — Chopped
2      each          Garlic; Cloves — chopped
1/4  cup           Vegetable Oil
8      ounces        Tomato Sauce — 1 cn
1      tablespoon    Oregano Leaves — Dried
1      tablespoon    Cumin Seed
1      teaspoon      Salt

Cover chiles with warm water.  Let stand until softened, about 30 minutes; drain.  Strain liquid; reserve. Remove stems, seeds and membranes from chilies.  Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender.  Stir in chilies, 2 cups of the reserved liquid and the remaining ingredients.  Heat ot boiling, reduce heat.
Simmer, uncovered, 20 minutes; cool.  Pour into a food processor work bowl fitted with steel blade or into a blender container; cover and process until smooth. Cover and refrigerate up to 10 days. Makes about 2 1/2 cups sauce.

Bean and Garlic Dip

2      cups          Pinto Beans — *
1/4  cup           Mayonnaise Or Salad Dressing
1      each          Clove Garlic — Finely Chopped
1 1/2  teaspoons     Red Chiles — Ground
1/4  teaspoon      Salt
Pepper — Dash of

*  Pinto beans can be home cooked or canned.

Mix all ingredients.  Cover and refrigerate 1 hour.
Serve with tortilla chips. Makes 2 cups of dip.


1      pound         Beans – black, turtle, pink — or pinto
An earthenware bean pot (I — used my crock pot)
10      cups          Hot water
1/4  cup           White onion — roughly sliced
2      tablespoons   Lard
1      tablespoon    Salt — or to taste
2      large         Sprigs epazote (only if — black beans are used

*Pinto or pink beans will need 12 to 14 cups water
Rinse the beans and run them through your hands to make sure that there
are no small stones or bits of earth among them.
Put the beans into the pot and cover them with the hot water.  Add the
onion and lard and bring to a boil.
As soon as the beans come to a boil, lower the flame and let them barely simmer, covered, for about 3 hours for black beans and 2-1/2 hours for the other varieties, or until they are tender, but not soft.  Do not stir during this time.
Add the salt and epazote, if you are using it, and simmer for another 30 minutes.  Set aside, preferably until the next day.  There should be
plenty of soupy liquid.

Beef And Tequila Stew

2      pounds        Meat — *
1/4  cup           Unbleached Flour
1/4  cup           Vegetable Oil
1/2  cup           Onion; Chopped — 1 Medium
2      each          Bacon; Slices — Cut Up
1/4  cup           Carrot — Chopped
1/4  cup           Celery — Chopped
1/4  cup           Tequila
3/4  cup           Tomato Juice
2      tablespoons   Cilantro; Fresh — Snipped
1 1/2  teaspoons     Salt
15      ounces        Garbanzo Beans — 1 Can
4      cups          Tomatoes; Chopped — 4 Medium
2      each          Cloves Garlic — Finely Chopped

*    Meat should be beef boneless chuck, tip or round, cut into 1-inch

Coat beef with flour.  Heat oil in 10-inch skillet until hot. Cook and stir beef in oil over medium heat until brown. Remove beef with slotted spoon and drain.  Cook and stir onion and bacon in same skillet until bacon is crisp.  Stir in beef and remaining ingredients. heat to boiling; reduce heat.  Cover and simmer until beef is tender, about 1 hour.

Beef Tacos

1      pound         Ground beef
1      each          Chopped onion
Salt to taste
1      each          Clove garlic (optional)
1      package       Taco shells
1      cup           Green chili or taco sauce

Saute’ the beef and onion until brown. Salt to taste. Add garlic if
desired. Place a heaping tablespoon of meat mixture in each shell and
stuff with lettuce, tomato and cheese. Serve with the chili or taco sauce and top with sour cream or guacamole for an added treat.

Bell Pepper Rajas

1/2  each          Green Bell Pepper — *
1/2  each          Red Bell Pepper — *
1/2  each          Yellow Bell Pepper — *
3/4  cup           Montery Jack Cheese — Shredded
2      tablespoons   Chopped Ripe Olives
1/4  teaspoon      Red Pepper — Crushed

*  Peppers should be seeded and cut into 6 strips each.

Cut bell pepper strips crosswise into halves.
Arrange in ungreased broilerproof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches. Sprinkle with cheese, olives and red pepper.  Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes.


8                    Corn tortillas
16      ounces        (1 cn)Corn black beans — rinsed and drained
7      ounces        (1 cn) pink salmon; w bones — drained
2      tablespoons   Safflower oil
1/4  cup           Fresh lime juice
1/4  cup           Fresh parsley — chopped
1/2  teaspoon      Onion powder
1/2  teaspoon      Celery salt
3/4  teaspoon      Ground cumin
3/4  teaspoon      Garlic — minced
1/2  teaspoon      Lime zest — grated
1/4  teaspoon      Red pepper flakes — dried
1/4  teaspoon      Chili pepper

Preheat oven to 350 degrees. Cut tortillas in triangles and toast oven
until crisp, about 5 minutes.  Combine the beans and salmon, flaking the salmon with a fork. Mix remaining ingredients; chill to blend flavors. Serve with tortilla chips.

Black Bean and Cheese Enchiladas

1      tablespoon    Vegetable oil
1/2  cup           Green onions — sliced
1      teaspoon      Garlic — minced
12      ounces        Canned tomatillos
4      ounces        Canned green chilies — chopped
1/2  cup           Fresh cilantro — chopped
1      tablespoon    Dried oregano
1      cup           Low-sodium chicken broth
12                    Whole wheat tortillas — 8″
15      ounces        Canned black beans
8      ounces        Fat-free Monterey Jack — cheese, shredded, He

Heat oven to 350 F.  To make sauce, cook green onions and garlic in oil
until tender.  Add tomatillos, green chilies, cilantro and oregano.
Continue cooking until sauce comes to a boil; reduce heat to low and
continue cooking about 10 minutes. Pour sauce into blender container.
Cover and blend on high speed until smooth.
Return to saucepan and stir in chicken broth.  Cook over medium heat about 15 minutes. Dip each tortilla into sauce.  Spoon about 1 1/2 tb. black beans and 2 tb. cheese onto each tortilla.  Roll tortilla around filling. Place seam side down in 13″ x 9″ baking dish sprayed with non-stick cooking spray. Pour remaining sauce over tortillas; sprinkle with
remaining cheese.
Bake at 350 F for 20 to 25 minutes until cheese is melted and filling is hot. 12 Servings


8      ounces        Black Beans; Dry* — OR
30      ounces        Black Beans — Canned
1      medium        Onion — Finely Chopped
2                    Garlic Cloves — Minced
1                    Jalapeno Pepper — Seeded And
Chopped — Up To Two
Be            Used Or To Taste
1      teaspoon      Chili Powder
1      teaspoon      Ground Cumin
5      tablespoons   Olive Or Vegetable Oil
16      ounces        Tomatoes; Cut Up — 1 Can
1                    1/4-Inch Thick Lemon Slice
1      teaspoon      Dried Oregano — Crushed
1/4  teaspoon      Salt
1      dash          Hot Pepper Sauce — (Optional)
6                    Flour Tortillas
Chopped Tomato — (Optional)
Snipped Cilantro

Cook the dry beans*.  Rinse and drain the cooked or canned beans and set aside.  In a 4 1/2-quart Dutch oven, cook the onion, garlic, peppers, chili powder and cumin in hot oil, until tender, stirring occasionally. Stir in the drained beans, the UNDRAINED tomatoes, lemon, oregano, salt (omit if using the canned beans), and pepper sauce, if desired.  Bring to boiling, reduce the heat, and simmer, uncovered, about 15 minutes or until thick.
Remove the lemon.  In a blender container or food processor bowl, place
one third of the mixture, cover, and blend until smooth.  Repeat with the remaining beans.  Return to the pan and heat through.  In the meantime, wrap the tortillas in foil and warm in a 350 Degree F. oven for about 10 minutes.  Place about 1/2 Cup of the bean mixture onto each tortilla. and fold the edges over to form a packet.  Serve with salsa and guacamole If desired, top with chopped tomato and snipped cilantro.


To cook the dry beans in a 4 1/2-quart Dutch oven, combine the beans and enough water to cover.  Bring to boiling then reduce  the heat and simmer, uncovered, for 2 minutes.  Remove from the heat, cover, and let stand for 1 hour.  (Or without cooking, soak the beans overnight.)  Drain the beans and rinse.  In the same Dutch oven combine the beans and 5 cups of water or vegetable broth.  Bring to boiling, reduce the heat, cover and simmer for 1 to 1 1/2 hours or until tender.


Corn oil
2                    Flour tortillas (8″)
2                    Chorizo or spicy sausage
1      cup           Black bean pesto
1      cup           Monterey jack cheese — shred
2      tablespoons   Chopped cilantro (coriander)
8      ounces        Dried black beans
1      quart         Water
1                    Bay leaf
1                    Ham hock
2                    Jalapenos — seeded
20      milliliters   Garlic
Stems from 2 bunchs of
Cilantro (fresh coriander)
Salt/fresh ground pepper

For Black Bean Pesto:

Rinse and drain beans thoroughly. Place them in a large saucepan or soup kettle and add all remaining ingredients. Bring to a boil, reduce heat, simmer, uncovered, for 1 1/2 hours.
Remove and discard ham hock and bay leaf. Using slotted spoon, transfer
bean mixture, in batches, to the bowl of a food processor. Process, adding cooking liquid as necessary to form a smooth, thick paste. You will use a total of about 1 cup liquid.

Transfer the pesto to a bowl and stir in the salt and pepper if needed.
Refrigerate, covered, until ready to use. Will keep in fridge for 2-3
days. Yield:  3 cups.


Preheat oven to 375F. Fill a heavy skillet with 1/2″ corn oil. Heat it
until oil just starts to move. Then fry the tortillas, one at a time,
until light golden brown, about 15 seconds on each side. Drain on paper
Slice chorizo into 1/4″ thick rounds and saute them in a small skillet
until crisp, about 5 minutes. Remove sausage from skillet and drain on
paper towel.
Place tortillas on baking sheet, and spread pesto evenly over them.
Arrange sausage over pesto and sprinkle with cheese. Top with chopped
Bake until brown, 20 minutes. Remove from oven and cut each tortilla into eight pieces. Serve immediately. Makes 4 servings or 16 appetizers


15      ounces        Can black beans — drained
1/4  cup           Chopped tomato
3      tablespoons   Chopped cilantro
12      each          Black olives, pitted — sliced
8      each          6″ wholewheat tortillas
4      ounces        Soy cheese/jalapeno jack — – shredded
32      each          Spinach leaves — shredded
4      tablespoons   Hot salsa

Mash beans.  Stir in tomato, cilantro & olives.  Spread evenly onto 4
tortillas.  Sprinkle with cheese, spinach & salsa.  Top with remaining
Preheat oven to 350F.  Bake tortillas on ungreased cookie sheet for 12
minutes.  Cut into wedges & serve.

Black Bean Relish

15      ounces        Black Beans; Canned — *
3/4  cup           Tomato; Finely Chopped — 1 med
1      each          Serrano Chile — **
1/2  cup           Red Bell Pepper — Chopped
1/4  cup           Red Onion — Finely Chopped
2      tablespoons   White Wine Vinegar
1      tablespoon    Vegetable Oil
1/4  teaspoon      Salt

*    Black beans should be canned and they should be rinsed and drained.
** Serrano chile should be seeded and finely chopped.

Mix all ingredients.  Cover and refrigerate until
chilled, about 1 hour. Makes about 2 1/2 cups relish.


1                    (15 oz) can black beans — rinsed and drained
1/2  teaspoon      Chili powder
6                    (6-inch) corn tortillas
1/4  cup           Minced fresh cilantro
1                    Lime — cut into six wedges
2                    (4 oz) can chopped green — chiles, undrained
3/4  cup           (3 oz) shredded cheddar — cheese
fresh or commercial salsa

Mash beans; add chili powder, stirring well.  Spread about three tablespoons bean mixture on each tortilla. Sprinkle with cilantro, and
squeeze 1 lime wedge over each.  Top each tortilla with 2 tablespoons
green chiles and 2 tablespoons cheese.  Bake tortillas at 450~ for 3 to 5 minutes or until cheese melts.  Serve with fresh salsa.

Burrito Filling

4      tablespoons   Oil
12      ounces        Vegetable juice — can
14 1/2  ounces        Beef broth — can
3      each          Garlic clove — minced
3 1/2  pounds        Beef stew meat
Cheddar — shredded
4      ounces        Chilies, green — can

Brown meat in oil and drain. Add remaining ingredients except cheese.
Simmer over low heat 2 to 3 hours. Shred meat with fork, drain excess
liquid. Serve on tortillas with cheese.

Burritos Con Huevos

1 1/2  pounds        flank steak — * see note
1/2  teaspoon      black pepper
1/2  teaspoon      seasoned salt
2      cups          hot water
3                    yellow onions
1                    large bell pepper
1                    jalapeno pepper — chopped
2                    tomatoes — peeled and chopped
10                    large eggs
2      cups          cheddar cheese — shredded
8                    flour tortillas

* Use another cut of meat if flank steak is unavailable.

1. To prepare steak, cut into 3-4 pieces and sprinkle with the salt and pepper. Heat a very heavy pan with tight fitting lid. Add 1 tablespoon oil and brown the meat on each side.
2. Add hot water and cover tightly. Simmer on low heat for 2 to 2-1/2 hours or until meat shreds easily. Add more water during cooking if
necessary. When meat is tender, shred into small bite-sized pieces.
3. Cut the onions into thin slices and separate the slices into
individual rings. Julienne the green pepper. Mince the jalapeno pepper
(use a canned one if necessary).
4. In a large heavy skillet, heat 2 tablespoons oil; add the onions and green peppers. Saute until onions are translucent and limp. Add the chopped fresh tomato and the minced jalapeno and continue cooking for 3 minutes more.
5. Add the shredded meat, 10 eggs which have been lightly beaten, and the shredded cheese. Proceed as though you were scrambling eggs.
6. Warm the flour tortillas while cooking the filling, or quickly run each tortilla over the flame on a gas stove, just to soften. Fill each tortilla with 1/8th of the mixture. Roll the tortillas by turning one side up and folding the edges inward. Wrap the lower third in foil or waxed paper and serve immediately.

Serving Ideas : Serve with sour cream and avocado.


2                    Kids [baby goats] — 6 1/2 to
-8 1/2 lbs each
3      tablespoons   Salt
1      cup           Mild vinegar
For the garnish:
2      cups          Guacamole (recipe
3      tablespoons   White onion — chopped
1      cup           Tomato — finely chopped
3      tablespoons   Cilantro — finely chopped
3      tablespoons   Chiles serranos — finely
1                    Recipe Frijoles de Olla
-mashed (recipe separately)
1 1/2  cups          Mozzarella OR Monterey Jack
-cheese — freshly grated
16                    Totopos (crisply fried
-tortilla wedges)

For the kid:

Put kids in a large stockpot, and cover with water.  Add salt and
Set aside for 2 hours.  Meanwhile, build a pile of mesquite wood on the
ground, and burn down to white coals. Remove kids from water and thread on spits.  Arrange over the hot coals, and roast for 2 to 3 hours, depending on the kids’ weight, basting occasionally with a little salted water. Turn spits continuously so that the meat cooks evenly, or use a rotisserie. Add more white coals if necessary.

To serve, cut kid in pieces, and place on plates.  Garnish with
guacamole, onion, tomato, cilatro, and chiles.  Serve withj Frijoles de Olla sprinkled with cheese, totopos, and Pico de Gallo sauce. The kid may be shredded and used in fried tacos.


4      each          Zucchini or yellow squash
1      each          Sliced
1      each          Large onion — chopped
3      tablespoons   Oil
1/4  teaspoon      Garlic salt or
2      each          Cloves garlic minced
4      ounces        Can chopped green chili
16      ounces        Can whole kernel corn
1      cup           Grated cheddar cheese

Saute’ squash and onion in oil until barely tender. Add garlic salt (or
fresh garlic), chilies, corn and cheese; mix well. Put in buttered 1-quart casserole and bake at 400 for 20 minutes.

California Chilled Salsa

2      cups          tomatoes — peeled, chopped
1                    celery stalk
1                    onion — diced
1                    green pepper — diced
1 1/2  teaspoons     salt
1      tablespoon    cider vinegar
1      tablespoon    sugar
1                    green chili peppers — chopped

* Also delicious made with red sweet peppers or a combination of red and green for nice color.

Combine all ingredients; if finer texture is desired may be put
through food grinder using fine blade. Cover tightly and chill overnight.

Serving Ideas : Serve cold as a relish with meat.

Caramelized Carnitas

1 1/2  pounds        Pork Shoulder; Boneless — *
2      tablespoons   Brown Sugar — Packed
1      tablespoon    Tequila
1      tablespoon    Molasses
1/2  teaspoon      Salt
1/4  teaspoon      Pepper
2      each          Clove Garlic — Finely Chopped
1/3  cup           Water
1      each          Green Onion w/top — Sliced

*  Pork should be cut up into 1-inch cubes.
Place pork cubes in single layer in 10-inch skillet.
Top with remaining ingredients except green onion. Heat to boiling; reduce heat.
Simmer uncovered, stirring occasionally until the water has evaporated and the pork is slightly caramelized, about 35 minutes.
Sprinkle with green onion and serve with wooden picks.

Carne Adovada (Marinated Pork)

4      pounds        Pork(ribs — chops or other)
2      teaspoons     Salt
3      each          Garlic cloves — crushed
2      teaspoons     Whole leaf oregano
1      quart         Blended red chili sauce

Sprinkle meat with salt. Add garlic and oregano to blended chili.
Pour over meat and marinate in refrigerator 6-8 hours or overnight.
Cook slowly on top of stove or in 350 oven until meat is done, about 1
hour. Thick slices of potatoes may be marinated with the meat.


1 1/2  pounds        Top Round Steak Or Boneless Chuck Steak,

1/4  cup           Red Wine Vinegar
2      tablespoons   Oil
1      teaspoon      Sage Leaves
1      teaspoon      Summer Savory
1/2  teaspoon      Salt
1/2  teaspoon      Dry Mustard
1/2  teaspoon      Paprika
2      tablespoons   Steak Sauce
12                    Flour Tortillas — 5 to 8
Inches In Diameter
2      medium        Onions — Sliced Paper Thin Or
4      ounces        Whole Green Chilies — Cut
Into Strips
Softened Butter Or Margarine

Place steak in plastic bag or non-metal baking dish.  In small bowl,
combine marinade ingredients.  Pour over steak, turning to coat.  Seal bag or cover dish; marinate at least 6 hours or overnight in refrigerator, turning once or twice.
When ready to barbecue, drain meat, reserving marinade by placing in
small saucepan.  Add steak sauce to marinade; blend well.  Heat on grill.
Place steak 4 to 6 inches from medium-hot coals.  Cook 30 to 40 minutes, turning once, or until desired doneness, brushing occasionally with marinade.
Meanwhile, heat foil-wrapped tortillas on grill until thoroughly heated
and steaming, wrap in cloth napkin or towel to keep warm.

To serve, cut steak across grain into thin slices.  Spoon any remaining
marinade over slices.  Arrange steak, warmed tortillas, onions, chilies, butter, salsa and guacamole on a large platter.  Spread butter on tortilla; top with meat and any combination of vegetables or sauce.  Roll up to eat.

Note:  Be sure to heat basting sauce thoroughly to ensure safety for use as a sauce at the table.


1      pound         Beef stew meat
4                    Cloves garlic — chopped
1                    Onion — grated
1      teaspoon      Cumin — ground
1      teaspoon      Black pepper — ground
2      cans          Tomato sauce (or 1 large)
Granule style beef bouillon

Sort through stew meat trimming excess fat, gristle.
Cut into 1″ pcs. if necessary. In med. size, heavy bottom pot, place
enough bacon drippings or melted lard to cover bottom.  Place stew meat, garlic and onion in pot and saute untill meat is lightly browned.
Add water to cover and two or three tbs. beef bouillon, cumin, pepper and tomato sauce.  Cover.
Simmer on low heat until meat is tender. Toward end of cooking time (abt. 1 hr.) add flour to thicken and continue simmering , stirring from time to time, additional 10 min.  Remove from heat and serve with spanish rice (Sopa de Arroz) and refried beans.  Salsa cruda, Pico de Gallo are good garnishes. Coarsely chopped lettuce and tomatoes and shredded cheddar cheese. Serve with warm flour tortillas, or make soft tacos.

Carne Gisada Con Papas (Meat & Potatoes)

3      pounds        Round Steak — 1/2″ Thick
2      pounds        Potatoes
8      ounces        Tomato Sauce
1 1/2  teaspoons     Salt
1/2  teaspoon      Ground Pepper
1/2  teaspoon      Ground Cumin
1      each          Large Clove Garlic — Smashed

Cut round steak into cubes and brown in shortening in heavy skillet or
Dutch oven.  Peel and cube potatoes (approximately in 1/2-inch cubes).
Once meat is slight browned add potatoes and continue to brown. (Don’t
worry if it sticks to the bottom of the skillet.  Add tomato sauce, salt, pepper, cumin powder and garlic.
Add Approcimately ONE cup of water and simmer until meat and potatoes are tender.  Potatoes will thicken sauce.

Carne Guisada

3      pounds        round steak, trimmed — cubed
2      tbsps         vegetable oil
1      tbsp          flour
2      tbsps         chopped
2      tbsps         chopped green pepper
2      tbsps         chopped tomato
1      to 2          cloves garlic — minced
10      ounce can     tomatoes and green chiles — undrained
8      ounce can     tomato sauce
1/4  cup           water
1      1 1/2 tsps    ground cumin
Salt and pepper — to taste

Cook steak in oil in a heavy skillet over medium-high heat, stirring
constantly, until browned.   Sprinkle with flour and stir well.  Add onion and remaining ingredients.  Bring to a boil over medium hear; reduce heat and simmer, uncovered, 40 minutes or until meat is tender and sauce is thick.
Serve in flour tortillas or over hot cooked rice.

Casera Sauce

1 1/2  cups          Tomatoes — Finely Chopped
1/2  cup           Onion — Chopped
1      each          Clove Garlic — Finely Chopped
1      each          Jalapeno Chile; Canned — *
1/2  teaspoon      Jalepeno Chile Liquid
1      tablespoon    Cilantro; Fresh — Snipped Fine
1      tablespoon    Lemon Juice
1/2  teaspoon      Oregano Leaves — Dried
1 1/2  teaspoons     Vegetable Oil

*  Jalapeno Chile should be seeded and finely chopped.
Mix all ingredients in glass or plastic bowl.
Cover and refrigerate up to 7 days. Makes about 2 cups of sauce.


1      pound         Pinto beans
3      pounds        Pork roast
7      cups          Water
1/2  cup           Onion — chopped
2                    Garlic cloves — minced
1      tablespoon    Salt
2      tablespoons   Chili powder
1      tablespoon    Cumin
1      teaspoon      Oregano
4      ounces        Green chili peppers — chopped (one can)

Put all ingredients in a dutch oven, an electric crockery cooker, or a
heavy kettle. Cover and simmer about 5 hours, or until the roast falls
apart and the beans are done. Uncover and cook about 1/2 hour, until the desired thickness is achieved.

Cheesy Chilanda Casserole

1      pound         Ground Beef
1      each          Med. Bell Pepper — chopped
1      each          Clove Garlic — minced
16      ounces        Pinto Beans — drained
15      ounces        Tomato Sauce
1      cup           Picante Sauce — med. hot
1      teaspoon      Ground Cumin
1/2  teaspoon      Salt
12      each          Corn Tortillas
2      cups          Shredded Cheese
Lettuce — shredded
Sour Cream
Fresh Tomato — chopped

* Cheese may be Monterey Jack  or Cheddar Brown meat with pepper, onion
and garlic; drain. Add beans, tomato sauce, picante sauce, cumin and salt.
Simmer 15 minutes. Spoon small amount of meat mixture in 13×9 baking dish.
Top with 6 tortillas. Top with half the remaining meat mixture; sprinkle
with cheese, repeat (except for cheese). Cover tightly with aluminum foil.
Bake at 350″ for 20 minutes. Remove foil and top with remaining cheese.
Bake uncovered for 5 minutes. Top with lettuce, tomato, sour cream and
additional picante sauce.


1      cup           (8 oz.) sour cream
8      ounces        Pkg. cream cheese — softened
1/2  cup           Finely shredded cheddar — cheese
3/4  cup           Sliced green onions
1      tablespoon    Lime juice
1      tablespoon    Minced seeded jalapeno — pepper
10      ounces        Pkg. flour tortillas (6″ — size)

“These roll-ups are very fast to fix and you can make them ahead and keep them wrapped in the refrigerator until you’re ready to serve.” –

Picante sauce
Combine the first six ingredients in a bowl; mix well.
Spread on one side of tortillas and roll up tightly.
Wrap and refrigerate for at least 1 hour.  Slice into 1″ pieces. Serve
with picante sauce.

Yields:  About 5 dozen


4      large         Poblano peppers
1/4  cup           Onion — chopped
1/2  pound         Medium shrimp — lightly
Cooked, peeled — and chopped
1/4  cup           Cilantro — chopped
1/4  pound         Monterey jack cheese
2                    8 ozs chicken breasts
Halved, deboned — and
Pounded flat
2      teaspoons     White pepper
Salt — to taste
12                    6-in long strings
Oil — for frying
3                    Shallots — diced
1      cup           White wine
1/2  cup           Fish stock or chicken broth
1      pound         Small shrimp
2      cups          Whipping cream
3/4  pound         Butter

ROAST PEPPERS:  Place poblano peppers under the broiler and char on all
sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub off peel, then slit to remove seeds under running water.

Preheat oven to 400 degrees F.  In a medium saute pan, saute onion,
shrimp, and cilantro until the shrimp are almost cooked, about 5 minutes.  Place in mixture in a bowl, add the cheese and set aside.

TO ASSEMBLE:  Lay the four prepared chicken breasts flat, skin-side down. Season with salt and white pepper.  Layer each breast with one pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in the middle.

In a skillet, heat about 1/4-inch of oil.  Lightly brown chicken breasts, one at a time, on all sides. Remove from heat, transfer to a oven-proof dish and bake for 10 minutes until golden brown.

Remove from oven.  Cut strings and slice chicken into 1-inch roulades
(rounds).  Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate and arrange the roulades on top of the sauce. Serve warm. Makes 4

TO MAKE CREAMY SHRIMP SAUCE:  In a saucepan over medium-high heat,
combine shallots and wine.  Cook until reduced by three-fourths.  Add
stock/broth and shrimp and cook until reduced by half. Add the cream and reduce again by half. Whisk in the butter by tablespoons. Cook until butter melts and sauce is well-blended. Remove from heat. Recipe:


1/2  cup           Onions — thinnly sliced
1                    Garlic clove — minced
1      tablespoon    Margarine or butter
1      cup           Medium salsa
1/2  teaspoon      Sugar
1/4  teaspoon      Cinnamon
1/8  teaspoon      Cloves — ground
1/2                Bay leaf
4                    Chicken breast halves — boneless
2      teaspoons     Cornstarch
8      ounces        Tomato sauce
1      small         Orange; peeled — sections

In a large skillet, over medium heat, cook onion and garlic in margarine until tender. Stir in salsa, sugar, cinnamon, cloves, and bay leaf; add chicken. Cover and simmer for 30 minutes. Remove chicken to heated platter; keep warm. In a small bowl, dissolve cornstarch in tomato sauce; stir into skillet. Cook, stirring constantly until the mix thickens and begins to boil. Add orange sections; heat through. Discard bay leaf. Serve chicken over rice with the sauce over all.


1/2  cup           Onion; Chopped — 1 Medium
2      tablespoons   Margarine Or Butter
1      tablespoon    Vegetable Oil
1      cup           Chicken Broth
1/4  cup           Almonds — Slivered
1      tablespoon    Red Chiles — Ground
1      teaspoon      Vinegar
1/2  teaspoon      Sugar
1/2  teaspoon      Cinnamon — Ground
4      each          Chicken Breast Halves — *
Almonds — Slivered

Chicken Breasts Halves should be boneless. Cook and stir onion in
margarine and oil in a 10-inch skillet, until tender. Stir in broth, 1/4 cup of almonds, the ground red chiles, vinegar, sugar and cinnamon. Heat to boiling; reduce the heat and simmer, uncovered, for 10 minutes. Spoon mixture into a blender container, cover and blend on low speed until smooth, about 1 minute.  Return sauce to skillet. Dip chicken breasts into the sauce to coat both sides.  Place skin sides up in a single layer in the skillet.  Heat to boiling and then reduce the heat, cover and simmer until done, about 45 minutes.  Serve sauce over chicken and sprinkle with the remaining slivered almonds.


3                    Whole chicken breasts — boneless & split
4      ounces        Green chilies — diced

3/4  cup           Cheddar cheese — shredded
3/4  cup           Monterey Jack cheese — shredded
3      tablespoons   Onion — finely chopped
1/3  cup           Butter — melted
1/4  teaspoon      Chili powder
1/4  teaspoon      Cumin — ground
1      cup           Tortilla chips — crushed
Wooden toothpicks

Remove skin from chicken.  Between sheets of waxed paper, pound each until 1/4″ thick.  Drain chilies and combine with the cheeses and onion. Divide into 6 equal portions.  Sprinkle one portion down center of each breast.

Roll chicken around filling, folding in ends and securing with wooden
toothpicks.  Combine the butter, chili powder and cumin. Coat rolls with butter mixture and roll in chips.

Arrange chicken, seam side down, in a shallow greased casserole. Bake at 375 degrees for 45 minutes.  Serve with sour cream and taco sauce. Goes great with Mexican rice.


2/3  cup           Vegetable oil
1/3  cup           Lime juice
2      tablespoons   Green chilies — chopped
1      teaspoon      Fresh garlic — minced
4                    Chicken breasts halves — Skinned
8      slices        Cheddar cheese

In 9″ square baking pan stir together all marinade ingredients. Add chicken breasts; marinate, turning once, in refrigerator at least 45 minutes. Meanwhile, prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals. Remove chicken from marinade; drain. Grill chicken 7 minutes; turn. Continue grilling until fork tender, 6 to 8 minutes.
Top each chicken breast with 2 slices cheese. Continue grilling until
cheese begins to melt. Serve with salsa.


8                    Chicken breast halves — skinned and boned
Salt and freshly ground — black pepper
4      tablespoons   Butter or margarine — divided
2      tablespoons   Vegetable oil
1      large         Onion — thinly sliced and
into rings
2      pounds        Anaheim chilies — peeled and
divided or 4
Cans (4 oz each) green — chilies, drained
1      cup           Milk — divided
2      tablespoons   Flour
2      cups          Sour cream
1                    4 oz cup grated Cheddar — cheese

Season chicken with salt and pepper. In large skillet, heat 2 Tbsp butter and oil. Add chicken and cook over medium high heat until light brown on both sides. Remove from pan and set aside. Cook onion in skillet until soft, but not brown. Cut all but 3 chilies into strips. Add strips to onion and cook over medium heat 5 minutes.
Remove from heat and set aside. Place 3 whole chilies, 1/4 cup milk and
1/2 tsp salt in blender or food processor. Process until smooth.
Add sour cream and blend a few seconds more. Set aside. Melt remaining 2 Tbsp butter in small saucepan. Blend in flour. Add 3/4 cup milk and cook, stirring until smooth and thickened. Remove from heat. Stir in sour cream mixture. Arrange half the chicken breasts in a casserole. Top with half the onion chilies mixture. Spread with half the sauce. Repeat layers. Bake, covered, @ 375 degrees for 25 minutes. Remove from oven. Sprinkle with cheese. Bake 3 to 4 minutes.
Serve over beds of fluffy Arroz Blanco. Makes 6 servings.

ARROZ BLANCO: Melt 2 Tbsp butter or margarine in 2 to 3 quart saucepan.
Add 1 cup uncooked rice and cook over moderate heat until golden, stirring often. Add 1/2 cup chopped onions and 2 cloves minced garlic; cook until onions are soft but not brown. Add 2 cups chicken broth and 1 tsp cumin seed. Bring to a boil; stir once or twice. Reduce heat, cover, and simmer 15 minutes or until rice is tender and liquid is adsorbed. Salt to taste.

Chicken Chilaquiles

4                    Chicken Breast Halves Without Skin — boned
1/2  Tsp           Cumin
Salt And Pepper — to taste
8      Oz            Tortilla Chips — Lightly Salted
28      Oz            Green Enchilada Sauce
8      Oz            Monterey Jack Cheese — shredded
1/2  Cup           Cilantro — chopped
4                    Green Onions — chopped
8      Tbsp          Light Sour Cream — or real sour cream
1/2  Cup           Salsa Fresca — fresh or storebought

Sprinkle breasts with cumin, salt and pepper.  Broil until just done. I
do this in a toaster oven for about 5 minutes per side.  Slice or shred
Evenly cover four microwave safe dinner plates with tortilla chips.
Sprinkle with chicken.  Pour enchilada sauce over the chicken and then
microwave each plate for 1 to 1-1/2 minutes. Top with cheese and microwave each plate for 45-60 seconds or until cheese melts in the center of plate.
Meanwhile, chop and combine cilantro and green onions.  Spinkle a 1/4
cup mixture over each of the heated plates.  Put a dollop of sour cream in the center of each plate and surround with salsa fresca.

– – – – – – – – – – – – – – – – – –

Chicken Enchiladas — Lowfat

10      ounces        Cooked chicken — shredded
2 cups
Scallions — finely chopped
2 1/2  cups          Enchilada sauce — see recipe
6-inch prepared corn — tortillas;
1 1/2  ounces        Part-skim mozzarella cheese — grated

Preheat oven to 400F, unless you have a microwave. In a bowl, combine the chicken, half the scallions, and 1/2 cup of the enchilada sauce. Soften the corn tortillas, two at a time, by steaming them for 10 seconds, or cook in a microwave for 10 second on high.
Spoon 1 cup of the enchilada sauce on the bottom of a 9×11-inch pan. Fill each tortilla with about 1/4 cup of the chicken mixture. Roll each
tortilla and place seam side down on the sauce in the pan. Top with the
remaining cup of enchilada sauce, sprinkle with the cheese and the
remaining scallions. Bake for 10 minutes or microwave on high for 5
minutes. YIELD: Serves 8


2      tablespoons   Peanut oil
1                    2-oz. package dried pasilla
Chilies, stemmed, seeded
Torn into 1-inch pieces
1/2  cup           Whole blanched almonds
4                    Chicken breast halves
6      cups          Chicken stock or canned
Low-salt broth
1/2  teaspoon      Cumin seeds
4                    Plum tomatoes, cored
1/2                Onion — quartered
4                    Cloves garlic — peeled
2      tablespoons   Firmly packed golden brown
1      teaspoon      Coarse salt
Peanut oil (for deep frying)
16                    Corn tortillas
2 1/2  cups          Grated Montery Jack Cheese
1      cup           Creme fraiche or sour cream
1                    Avocado, peeled, seeded
Fresh cilantro sprigs

Heat 2 tablespoons oil in large pot over high heat. Add chilies and
almonds.  Saute until chilies darken and almonds are golden, about 2
minutes.  Using slotted spoon, transfer chilies and almonds to bowl.
Reduce heat to medium.  Season chicken with salt and pepper. Add to same pot and brown on all sides, about 5 minutes. Add stock; simmer until chicken is cooked through, aobut 20 minutes. Transfer chicken to another bowl using slotted spoon; cool.  Reserve stock in pot.

Toast cumin seeds in heavy small skillet over medium-low heat until
aromatic, about 1 minute.  Mince cumin seeds. Add cumin, chili mixture,
tomatoes, quartered onion, garlic, sugar and salt to stock. Simmer until all ingredients are very soft, about 45 minutes.

Working in batches, puree stock mixture in blender. Return to pot. Boil
until reduced to 4 cups, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill chicken and sauce separately.)

Remove skin from chicken and discard.  Cut meat from bones and shred.
Transfer to bowl and combine with 1/2 cup sauce. Set filling aside.

Oil two 13X9-inch glass baking dishes.  Pour oil into deep skillet to
depth of 1/2 inch and heat to 375-degree F. Fry tortillas 1 at a time
until softened, about 5 seconds per side.  Using metal sapatula, transfer to paper towels.  Spread 1 tablespoon sauce over each tortilla. Sprinkle each with 2 tablespoons cheese and 1 tablespoon chopped onion. Place 1/3 cup chicken down center of each tortilla; roll up. Place seam side down in baking dishes. (Can be made 1 hour ahead. Cover.)
Preheat oven to 350-degree F.  Pour remaining sauce over enchiladas.
Sprinkle with remaining cheese.  Bake until heated through, about 20
minutes.  Top with creme fraiche, avodado and clinatro.

Chicken Fajitas

6″ Flour Tortillas
Sm Onion — sliced into rings
Cloves Garlic — minced
Med Green /Sweet Red Pepper*
1      tablespoon    Cooking Oil
9      ounces        Chicken Breast halves **
1/3  cup           Salsa
2      cups          Shredded Lettuce
1/4  cup           Plain low-fat Yogurt
Green Onion — thinly sliced

* cut into bite-size strips ** 9 oz boned skinless chicken breast
halves, cut into bite-sized strips Wrap tortillas in foil. Place in 300
deg F. oven for 10-12 minutes or till heated through. Meanwhile, spray a large skillet with Pam. Add onion and garlic; stir-fry for 2 minutes. Add red or green pepper; stir-fry for 1-2 minutes more or until veggies are tender crisp. Remove from skillet. Add oil to skillet. Add chicken;
stir-fry 3-5 minutes or till chicken is tender and no longer pink. Return veggies to skillet. Add salsa. Cook and stir till heated through.
To serve, divide chicken mixture evenly among tortillas. Top with shredded lettuce. Dollop with yogurt and sprinkle with green onion.
Roll up tortillas and serve.


3                    Whole chicken breasts — split
and skinned
2      tablespoons   Vegetable oil
1                    15 oz can tomato sauce
1/2  cup           Picante sauce
4      teaspoons     Unsweetened cocoa powder
1      teaspoon      Ground cumin
1      teaspoon      Oregano
1/2  teaspoon      Garlic salt

Dash EACH: cloves,nutmeg,ground allspice
Pound chicken to 1/2″ thick. Lightly brown in oil in large skillet, about 2 minutes on each side;drain off fat. Combine remaining ingredients;mix well. Pour over chicken in skillet. Bring to boil. Reduce heat;cover and simmer,gently,10 minutes. Remove chicken to serving platter;keep warm. Cook and stir sauce until slightly thickened,about 3 to 5 minutes. Spoon sauce over chicken.

Makes 6 servings.


1/2  cup           Vegetable oil
1/2  cup           Lime juice
1      cup           Tequila
1/4  cup           Tomato paste
2                    Garlic cloves — minced
1                    Whole jalapeno pepper
1/2  teaspoon      Salt
1/2  teaspoon      Chili powder
1/2  teaspoon      Cumin
1 1/2  pounds        Chicken breast*
10                    Flour tortillas for fajitas
3      tablespoons   Vegetable oil
1                    Large bell pepper — cut into
1                    Large onion — cut into strips
1                    Large tomato — cut into chunks

*Boneless, skinless breast, cut into strips; or skirt steak.

In a glass bowl or baking dish, combine 1/2 cup oil, lime juice, tequila, tomato paste, garlic, jalapeno, salt, chili powder, and cumin. Blend well.
Add chicken, cover, and marinate in refrigerator at least 6 hours or
overnight.  Wrap tortillas in aluminum foil. Bake 15 minutes while
preparing fajitas. Remove chicken from marinade. In a large, heavy skillet over medium-high heat, heat 3 Tbl oil.  Add chicken and cook, stirring constantly, 5 to 7 minutes or until chicken is done. Add bell pepper and onion and cook 3 minutes more along with tomatoes, just until vegetables are crisp-tender.  Serve with tortillas, guacamole, sour cream, salsa, and grated cheese.

Chicken Sopopilla (incl. tortillas)

2      cups          all purpose flour
1/2  teaspoon      salt
2      teaspoons     baking powder
1      tablespoon    shortening — (lard is best)
3/4  cup           warm water
oil for deep frying
cooked, cut up or shredded chicken
(Pork is to die for!)

1. Mix the flour, salt and baking powder together.  Cut in the
shortening. Mix until it resembles cornmeal.
2. Stir in the water until all the dough is moist.
3. Turn onto a floured surface and knead about 5 minutes. Cover with
plastic wrap or towel and let rest for 30 minutes.
4. Cut the batch in half and roll out about 1/4″ thick. (These are thicker than ordinary flour tortillas).
5.  Cut into 4 to 5″ squares or rounds.  ( I like round so use a coffee
can to cut)
6. Heat oil in a deep fryer or skillet to 400 degrees. (I just use a deep iron skillet with about 3″ of oil.) and drop, *one at a time in the hot oil until  puffed and golden brown (If they don’t puff up, the oil’s not hot enough)
7. Take out of skillet and lay on paper towels. Continue until you have as many as you want.  Let cool a little.
8.  Take chicken or pork and mix with salsa. Heat chicken in salsa over
stove before you stuff.
9.  Carefully slit one side of the Sopapilla and put in about 3
tablespoons of the chicken.

Serve on a platter with each Sopapilla on a leaf
of Romaine Lettuce and Salsa Fresca on the side
to put over/or in them. This is a last minute, labor
intensive procedure but they are simply wonderful


1      large         Chopped onion
3      tablespoons   Margarine
1      can           Chopped chilies (small)
2      cups          Tomato juice
1      can           Cheddar cheese soup
1      teaspoon      Chili powder
1/4  teaspoon      Garlic powder
2      cups          Chopped chicken breast — cooked
1                    Dozen tortillas
1      cup           Grated cheese

Saute onion in butter.  Add chilies, tomato juice, cheddar cheese soup,
chili powder and garlic powder. Add chopped chicken. Break tortillas into about 6 pieces each. Put a layer of tortillas, layer of chicken mixture, and layer of grated cheese.  Repeat until all is used. Bake at 350 degrees for about 30 minutes in 2 quart casserole, covered, and then uncover and add more grated cheese and cook until cheese is melted. This serves about 8.

Chicken Tacos

1/4  cup           Green onion — chopped
1      tablespoon    Shortening
2      cups          Cooked chicken — shredded
1      each          8 oz can taco sauce or
8      ounces        Green chili salsa
1      each          Salt to taste
1      package       Taco shells
1      cup           Grated cheddar cheese
1      each          Chopped lettuce
1      each          Chopped tomato
1      each          Sour cream
1      each          Guacamole

Saute’ the onion in the shortening until transparent. Add the chicken,
green chili salsa or taco sauce and salt to taste. Heat to boiling.
Prepare shells according to package directions. Put two tablespoons of the chicken mixture and one tablespoon of grated cheese in each shell. Serve with option of lettuce, tomato, sour cream or guacamole and extra chili sauce as desired.


1      cup           Strong chicken stock
9      ounces        Whole tomatoes — undrained
3                    Cloves garlic — minced
2                    Chicken breasts — boneless
1/2  cup           Tequila
2                    Juice from two limes
Heavy dash cayenne pepper
1      teaspoon      Chili powder
1      teaspoon      Cumin
1/2  teaspoon      Coriander
Salt to taste
Olive oil

Simmer the chicken breasts in the stock, until tender. Remove and cube.
Set aside, reserving stock. Saute’ the garlic in olive oil. Add tomatoes (breaking up) and the remaining ingredients; simmer, covered 1/2 hour. Add chicken and re-heat. Toss with cooked noodles. If sauce becomes too thick, add the chicken stock. Sprinkle with Parmesan cheese and garnish with fresh basil or parsley leaves.


6                    Corn tortillas
1/2  cup           Milk
1/2  pound         Cheddar cheese — shredded
1      can           Green chili salsa
1      can           Cream of mushroom soup
1      can           Cream of chicken soup
3                    Chicken breasts; cooked — cut up

Cut or tear the tortillas in 1/2″ squares. Put half of them on the bottom of a baking dish and cover with 1/2 of the cheese. Mix salsa, both soups and chicken together. Add half of this mixture to the baking dish. Repeat the layers and top with cheese. Cover and put in the frige for 24 hours. Bake at 350~F for 45 min. Uncover for the last 15 minutes to brown.


1      pound         Boneless chicken breast — halves
Chili powder — salt and pepper
1                    Ripe avocado
1      tablespoon    Fresh lime juice
1/2  cup           Chunky salsa
1                    Tomato — chopped
2                    Green onions with — tops,thinly sliced
4                    Heated corn tortillas or — lettuce leaves

Arrange chicken around the edges of a 9″ pie plate or baking dish.
Sprinkle with chili powder, salt and pepper. Cover with vented plastic
Rotating dish midway through cooking, microwave on high 5 to 6 minutes;
set aside. Peel, seed and chop avocado. Combine with lime juice in a small bowl. Add salsa, tomato and green onions; toss gently. Slice cooked chicken, lengthwise, into 1 to 2″ strips and arrange on tortillas, making 4 servings. Top with salsa. Microwave on 50 % (medium) 2 minutes or until heated.

Makes 4 servings.

Chilaquiles (A Casserole Of Tortillas In Chili)

1/2  pound         Queso fresco, crumbled — or
mild cheddar — grated
1-1/3 cups)
18                    Stale tortillas — cut into
or            triangles
1      cup           Thin sour cream
2                    Chorizos — crumbled and

1      medium        Onion — thinly sliced into

2                    Limes — cut into wedges

Ready: A flameproof dish at 3 Inches deep and about 10 inches across

The Sauce
Heat the griddle and toast the chilies lightly on both sides.  Be
careful– they burn very quickly.  When they are cool enough to handle,
remove the seeds and veins.  Cover the chiles with hot water to cover and leave them to soak for about 20 minutes, then transfer with a slotted spoon to the blender jar.  Add the rest of the ingredients and blend to a smooth sauce.

The Chilaquiles:

In small frying pan add 2 Tbsp. peanut or safflower oil, 1/2 cup chicken broth.  Heat the oil and cook the sauce until it darkens in color and is well seasoned–about 3 minutes.  Add the broth and let the sauce cook over a high flame for a few minutes longer.  Set aside.

Heat the oil and fry the tortilla strips until they are a pale gold, but not too crisp.  Remove and drain on the toweling.

Cover the bottom of the dish with one third of the tortilla pieces. Cover them with a layer of one third of the cheese and a layer of one third of the sauce. Repeat the layers twice more.

Add the 3 to 3-1/2 cups chicken broth and bring to a boil.  Lower the
flame and continue cooking the chilaquiles at a brisk simmer, until most of the broth has been absorbed — about 15 mintues.  Add the epazote a minute or so before the chilaquiles have finished cooking. (2 large sprigs.)

Pour the sour cream around the edge of the dish, then garnish with the
chorizos and the onion rings.  Serve in small deep bowls with lime wedges on the side.

Chile con Queso

1      cup           Cheese — Shredded *
4      ounces        Green Chiles — **
1/4  cup           Half & Half
2      tablespoons   Onion — Finely Chopped
2      teaspoons     Cumin — Ground
1/2  teaspoon      Salt

Use either Cheddar or Montery Jack Cheese (4 oz) ** Use 1 4-oz can of
chopped green chiles, drained.
Heat all ingredients over low heat, stirring constantly, until the cheese is melted.
Serve warm with tortilla chips. Makes 1 1/4 cups dip.

Chile Piquin Sauce

1      ounce         Dried chile Piquin
1/4  teaspoon      Cumin
1/4  cup           Oil
8      ounces        Tomato sauce
1/2  teaspoon      Chopped fresh garlic

Heat oil unti hot and remove from heat, pour chile to fry about 2 min in hot oil, then drain on paper towels. Put chile, tomato sauce, cumin, and garlic in blender and mix, add salt to your taste


12      large         Mild — green chiles w/stems
3      cans          Green chiles (4 oz.cns)
1/2  pound         Jack cheese cut into long>>>
Narrow — strips.
1      cup           All purpose flour
1      teaspoon      Baking powder
1/2  teaspoon      Salt
3/4  cup           Yellow or white cornmeal
1      cup           Milk
2                    Eggs — slightly beaten

Parch and peel chiles leaving stems on.  Cut small slit below  the stem, removing seeds if desired.
Insert strips of Jack cheese being careful not to split chile.

Prepare batter:  Sift flour with baking powder and sald, then add
cornmeal.Blend milk and slightly beaten eggs, then combine milk mixture
with dry mixture and blend together. slightly moisten each chile with
water–dip in plain flour, then in batter.  Allow to drain slightly and
drop in deep fat which has been heated to 375 F.

Fry until golden. Drain on paper towels. Keep warm on platter in 300 F.
oven while completing frying and serve immediately.

Variations: For thicker crust “double-dip” (repeat dipping sequence).
For crunchy crust use buttermilk instead of sweet milk in batter.

Hint:  Keep one hand for “dry”, the other for “wet”.

Chiles Rellenos Casserole

2      cans          Whole green chili peppers*
3      cups          Sharp Cheddar cheese**
4      each          Green onions — sliced
3      cups          Shredded mozzarella cheese
6      each          Eggs
4      cups          Milk
3/4  cup           All-purpose flour
1/4  teaspoon      Salt
2      cans          Green chili salsa

* 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise
and remove seeds and pith. Spread chilies in a single layer in a greased 9×13-inch baking dish.
Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella
cheese over chilies. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean.
Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese.
Sprinkle over casserole and return to oven for 10 minutes or until cheese melts.  Let stand for 5 minutes before serving.

Chiles Rellenos Casserole W/Marinara

4      pounds        Jack cheese — cut in strips
1      can           4 oz green chiles — seeded
4                    Eggs
1/3  cup           Milk
1/2  cup           Flour
1/2  teaspoon      Baking powder
1      cup           Grated sharp cheddar cheese
1      can           Marinara sauce
Pitted ripe olives(garnish)

Stuff chilies w/jack cheese.  Arrange chilies side-by-side in greased
shallow 1 1/2 qt. baking dish.

Beat eggs until thick and foamy, add milk, flour and baking powder –

Pour egg batter over chiles – cover all chiles with batter.  Sprinkle
with cheddar cheese.  Bake uncovered @ 375 30 minutes or until set.  Serve with heated marinara sauce and olives.

Chiles Rellenos Con Quesos

8                    Fresh — frozen or 2 (4 oz)
green chilies
1      pound         Monterey jack cheese
4                    Eggs
4      tablespoons   Butter — margarine or lard

Peel fresh peppers by placing on an open flame until browned. Wrap chilies in a damp cloth to steam for five minutes. Pull peeling off.

Slit green chiles. Cut cheese into slices that will fit into the green
chile slits. (Be sure to remove seeds and membrane)  Prepare a batter by using one egg for every two chiles and one tsp of hot water to each egg, plus enough flour (1 tbsp per egg) to make a thin batter. Beat egg whites until they form soft peaks. Fold in beaten egg yolks and flour.

Drop the batter (the size of a 6-in.x4-in. oval) onto a greased fry pan. Place a stuffed chile on it and cover with batter. Cook over low heat until golden. Turn with spatula and brown on other side. Drain on paper towels. Place in baking dish, cover with sauce, and top with grated cheese.

Heat in 325 F oven til cheese melts (about 15 mins)

Chiles Rellenos de Queso 2

2                    Chiles, calif. — roast & peel
1 1/3  ounces        Cheese — monterey jack
Oil — for frying
1                    Eggs — separated
1/8  cup           Flour — all purpose
1 1/3  small         Tomatoes — peeled
1/3  small         Onion
1/3                Garlic clove
1/3  tablespoon    Oil — vegetable
1/8  cup           Chicken broth
1/8  teaspoon      Salt
2/3  small         Chiles — calif.
pn Cinnamon, ground
pn Cloves, ground

Prepare tomato sauce; keep warm.

Cut as small a slit as possible in one side of each chile to remove
seeds. Leave stems on. Pat chiles dry with paper towels.

Cut cheese into long thin sticks, one for each chile. Place one stick in each chile, using more if chiles are large. If chiles are loose and open, wrap around cheese and fasten with wooden picks.

Pour oil 1/4″ deep into large skillet. Heat oil to 365ø F. Beat egg
whites in a medium bowl until stiff. Beat egg yolks lightly in a small
bowl and add all at once to beaten egg whites. Fold lightly but
thoroughly. Roll chiles in flour, then dip in egg mixture to coat.
Fry in hot oil until golden brown, turning with a spatula. Drain on paper towels. Serve immediately topped with tomato sauce.

Tomato Sauce: Combine tomatoes, onion and garlic in blender or food processor; puree. Heat oil in a medium saucepan, add tomato mixture. Cook 10 minutes, stirring occasionally. Add broth, salt, chiles, cloves and cinnamon. Simmer gently 15 minutes.

Chiles Rellenos de San Diego

1      package       taco seasoning mix
16      ounces        tomatoes
7      ounces        green chiles — canned
1/4  pound         Monterey jack cheese — *see note
salt — optional
1/4  cup           flour
2                    eggs
1/4  teaspoon      cream of tartar
1      cup           Canola oil

*Cut the cheese into 6 strips.

1. For the spicy tomato sauce which goes on top, combine the taco
seasoning mix and tomatoes in a saucepan. Bring to a boil, reduce heat and simmer for 15 minutes.
2. If fresh chiles are used, cut off the stem ends and rinse with
cold water to remove seeds. Broil the chiles until the skin browns and
blisters. Peel the chiles immediately, while they are still warm. If
canned chiles are used, gently rinse with cold water to remove seeds; pat dry. Stuff each chile with a strip of cheese.
3. Combine the flour and salt.
4. Separate the eggs. Beat yolks until lemon yellow and slightly
thickened. Beat the whites until they are foamy. Add the cream of tartar and continue beating until the whites hold a stiff peak. Carefully fold yolks into whites.
5. Heat the oil in a skillet.
6. Roll the stuffed chiles in the flour. Dip into egg batter. Fry in hot oil on each side until golden. Drain and serve with spicy tomato

Yield: 6 rellenos.

Chiles Rellenos Meatballs

12                    small potatoes, or 2 large baking potatoes
2      tablespoons   vegetable oil
1      pound         ground beef
1/2  pound         Anaheim chili peppers
1/2  cup           yellow onions — minced
4                    eggs
1/2  teaspoon      salt
black pepper — to taste
garlic salt — to taste

*Anaheim chilies, roasted, peeled and diced.

1. Peel and boil potatoes until just tender. Let potatoes cool. In a large bowl break up potatoes to make a lumpy mixture, do not mash.
2. Saute ground beef in 2 tablespoons vegetable oil until browned,
drain well.
3. Add beef to potatoes, then add chiles, chopped onion and egg
yolks. Add seasonings (salt, pepper, and garlic salt). Mix and form into egg-shaped balls about 1-1/2 inches long.
4. Dip each ball in egg whites (beaten slightly) then roll in flour. At medium heat, cook in vegetable oil about 1/4-inch deep. Brown well, then drain on paper towels. Serve hot, at room temperature, or refrigerate and reheat at serving time.

Chili Beef Tacos

1/4  cup           Chili powder
6                    Garlic cloves — crushed
5      tablespoons   Strained fresh lime juice
3      tablespoons   Olive oil
1      tablespoon    Cumin
2 1/2  pounds        Stewing beef cut into 1/2 in
28      ounces        Italian plum tomatoes
Drained and crushed
2      cups          Beef broth
12      ounces        Bottle dark beer
1                    Large onion chopped
2                    Jalapeno chilies — minced
10      ounces        Pkg. frozen corn — thawed and
25                    Pimento stuffed green olives
1/2  cup           Pimentos — drained  chopped
Salt and pepper
20                    Taco shells
12      ounces        Sharp cheddar cheese — shredd
1/2                Bunch romaine lettuce — chopp
4                    Chopped seeded tomatoes
Hot or mild salsa
1      cup           Sour cream

Mix chili powder, garlic, lime juice, 3 Tbs. olive oil and cumin in a
large bowl to form a paste.  Add the beef and mix till coated. Refrigerate 24 hours, stirring occasionally. Position rack in lower third of oven and preheat to 350 F. Combine marinated beef, canned tomatoes, broth and beer in a Dutch oven.

Bring to boil over high heat. Cover, transfer to oven and bake for 45
mins.  Uncover and continue baking until beef is tender, about 45 minutes more.  Cool, shred beef and return to cooking liquid. Cover and
refrigerate overnight.

Heat 3 Tbs. oil in heavy skillet over medium-low heat.
Add onion and jalapenos then cover and cook until onion is tender and
lightly browned, stirring occasionally, about 15 mins. Strain beef cooking liquid into skillet, Bring to a boil.  Reduce heat and simmer uncovered until sauce is thickened and reduced to 1/2 cup, stirring occasionally, about 50 mins.

Mix in beef. (Can  be preparted 1 day in advance and refrigerated). Add
corn, olives, and pimentos and stir over medium heat until just heated
through, about 5 minutes. Season with salt and pepper to taste. To
assemble: Half fill taco shells with beef mixture.

Top with cheese, lettuce and chopped tomatoes.  Serve immediately,
passing salsa and sour cream separately.
Note: The same filling also works in chimichangas and enchiladas, and is delicious spooned over toasted hamburger rolls. It can also be frozen.


12      each          Poblano chilies — large fresh
Chihuahua cheese — cubed
1      each          Garlic clove,large — halved
3/4  teaspoon      Salt
1 1/2  cups          Whipping cream
1/2  pound         Monterey jack or
Onion, sm yel — coarse chop
6      each          Eggs
Crema fresca: — ———–
3      tablespoons   Sour cream

Make the Crema Fresca ahead of time:  mix Cream and Sour Cream together. Cover and let stand at room temp. until thickened, 8 hours or overnight. Chill until ready to use. Char the Chili Peppers over a gas flame until blackened on all sides. Wrap them in a plastic bag and let stand for 10 minutes to steam. Peel and core the Chilies.
Remove seeds, rinse and pat dry. Preheat oven to 350 F. Generously Butter a 9″ pie pan (preferably porcelain or stoneware with 2″ sides).  Open up Chili Peppers and arrange around sides of pan skin side down, point toward center of pan, extending about 1/2″ above rim.  Cover bottom of pan with Chilies. Finely grate cheese with Onion and garlic in a processor using on/off pulses, about 30 seconds.  Add Eggs and Salt.  Process until smooth, stopping to scrape down the sides, about 15 seconds.  Mix in the Crema Fresca (the Mexican equivalent of creme fraiche).  Pour this filling over the Chilies. Curl the edges of the Chilies over the filling. Bake until golden brown and a knife inserted in the center comes out clean, 45 to 50 minutes. Cover Chili edges with fOil to prevent burning, if necessary. Cool for 5 minutes before cutting.  Serve hot or at room temperature.

Chili Relleno’s Fast and Easy

4      large         fresh pasilla chilis
3      cups          grated cheese — used cheddar
1      sm. can       tomato sauce — or
5                    fresh tomatoes — chopped
1      cup           finely chopped scallions — (green onions)
1      large clove   garlic — finely chopped
1 1/2  cups          fines chopped fresh cilantro
2      teaspoons     Charlie’s seasoning — heaping
3                    eggs
flour — to dip

1. (this is the new and easy part)  I found out you don’t have to peel
pasilla chilis! Just put them into boiling water for about15 min..  Take out, slit open one side, take out the seeds.  Don’t bother about the membranes, they are not that hot. Rinse under cold water and set aside. (no need to peel)
2. In skillet, saute the onions and garlic until almost brown. Add the
cilantro, chopped tomatoes or canned tomato sauce, and Charlie’s
seasoning. Cook on med. heat until flavors are blended.  Set aside.
3.Grate the cheese and stuff into the chilis.
4.Beat the egg white until stiff……add the yolks to the whites, fold in with about 5 tablespoons of flour.
5.Holding the chilis together, dip into the batter and then place chilis into a skillet with about a full quarter inch of hot oil.
(I used Canola).  You don’t need the oil deep.  Turn down the stove a
little and brown on both sides. Cook until browned and lay the chilis over the heated sauce.
6.Serve with sliced avacados over the chilis…..Mexican cheese sprinkled over the top and sliced radishes.


6                    Poblano chilies
1      cup           Monterey Jack cheese — cubed
1/2  cup           Flour
3                    Eggs
1      tablespoon    Water
1/4  teaspoon      Salt
2      cups          Lard or vegetable oil for frying (more if      needed)

Toast chilies on hot griddle on all sides until skins begins to blister. Place in plastic bag, seal bag, and allow chilies to steam for 20 minutes.
Peel chilies, and discard skins.  Slit chilies lengthwise 1/4 inch from
stem to 1/4 inch from tip.
Remove seeds and piths; leave stem intact.
Place equal amounts of cheese in chilies.  Roll stuffed chilies in flour. Set aside.
Separate eggs; beat whites until stiff.  Beat yolks with water and salt; fold into whites Heat lard or oil in skillet over medium heat.  Dip chilies into egg mixture.  Fry until light golden brown. Drain.

Chimichangas De Papas

1      lb            potatoes, mashed — coarsely (4 large)
5      oz            queso fresco
2/3  cup           sour cream
5                    green onions — sliced
1      or 2          jalapeno peppers, roasted — peel, seed & chop
salt and pepper to taste
flour tortillas
oil to fry
sour cream, green onions, black olives, — and salsa to garnish

Mix coarsely mashed potatoes, cheese, sour cream, green onions, jalapenos to taste, and salt and pepper to taste.

Fill tortillas fold into a package.  Fry in hot oil (one inch in a
skillet.) Drain, garnish and serve hot.

This can be a main course, or made small and served as an appetizer or a side dish.

This dish can also be made with corn tortillas, and baked in an enchilda
sauce inside of frying.


1      pound         Lean beef
1      teaspoon      Salt
1/4  teaspoon      Pepper
1/4  teaspoon      Garlic powder
4                    Tomatoes
1 1/2  teaspoons     Shortening
1/2                Onion — chopped
1/2                Bell pepper — chopped
1 1/2  teaspoons     Flour
1/2  cup           Canned whole green
4      fluid ounces  Tortillas
Oil for deep frying
Red chile sauce (see index)

1. Cut the beef into 4 pieces.  Place in a 5 to 6-quart pan and add water to cover.  Bring to a boil; skim the foam from the surface. Add the salt, pepper, and garlic.  Simmer until tender, approximately 1-1/2 to 2 hours.
2.  Drain the beef, reserving 1/2 cup of the broth.
When the meat is cool, shred.  Chop 2 of the tomatoes.
3.  Melt the shortening in a pan over medium heat.  Add the onion and bell pepper and saute until tender. Add the flour, whisking until no lumps remain, and cook 2 minutes. Add the shredded beef, reserved broth, chopped tomatoes, and whole chiles. Simmer 15 minutes.
4. Place about 1/2 cup of the meat mixture in a line down the center of each tortilla.  Fold both ends over 1 inch to 2 inch; fold one side over the other and roll up in a neat package. Secure with a toothpick. 5. Deep fry in very hot oil (400F) until (See Part 2 for more)


(cont. from part 1)
1      cup           Shredded wisconsin
Cheddar cheese
1      cup           Sour cream
4                    Black olives
1/4  cup           Chopped green onions
1      tablespoon    Whipping cream
Guacamole (see index)
2      cups          Shredded lettuce
4                    Black olives

Crisp and well browned.  Drain on paper toweling. 6. Preheat the broiler. Place the chimichangas on an ovenproof platter or in a baking pan. Spoon Red Chile Sauce over liberally.  Sprinkle with grated cheese and green onion. Place under broiler until the cheese melts. 7. Combine the sour cream and whipping cream.  Slice the remaining 2 tomatoes. Top the chimichangas with the sour cream mixture and Guacamole. Garnish with shredded lettuce, sliced tomato, and olives.

Chipotle Chiles

1      pound ripe jalapenos

Americans who love the smoky taste and fiery bite of chipotles have
recently been hit with high prices and a scarcity of product. With prices for these smoked jalapenos reaching $15 a pound wholesale, home growers yearn to smoke their own. But the Mexicans have been fairly secretive about their techniques, and none of the books on chiles describe home smoking. After a trip to Delicos Mexico, I think I have solved this mystery — but the process takes some dedication. First, let’s look at how the Mexicans do it.
They use a large pit with a rack to smoke-dry the jalepenos. The pit
containing the source of heat is underground, with a tunnel leading to the rack. The pods are placed on top of the rack where drafts of air pull the smoke up and over the pods. The jalapenos can be whole pods or pods without seeds. The latter are more expensive and are called “capones”, or castrated ones.
It is possible to make chipotle in the back yard with a meat smoker or
Weber-type barbecue with a lid. The grill should be washed to remove any meat particles because any odor in the barbecue will give the chile an undesirable flavor. Ideally, the smoker or barbecue should be new and dedicated only to smoking chiles.
The quality of homemade chipotle will depend on the maturity and quality of the pods, the moisture in the pods, the temperature of the smoke drying the pods, and the amount of time the peppers are exposed to the smoke and heat. The aroma of wood smoke will flavor the jalapenos, so carefully choose what is burned. Branches from fruit trees, or other hardwoods such as hickory, oak, and pecan, work superbly. Pecan is used extensively in parts of Mexico and in southern New Mexico to flavor chipotle. Do not be afraid to experiment with different woods.
The difference between the fresh weight of the fruits and the finished
product is about ten to one, so it takes ten pounds of fresh jalapenos to produce approximately one pound of chipotles. A pound of chipotles goes a long way, as a single pod is usually enough to flavor a dish.
First, wash all the pods and discard any that have insect damage, bruises, or are soft. Remove the stems from the pods before placing the peppers in a single layer on the grill rack. Start two small fires on each side of the grill with charcoal briquets. Keep the fires small and never directly expose the pods to the fire so they won’t dry unevenly or burn. The intention is to dry the pods slowly while flavoring them with smoke. Soak the wood in water before placing it on the coals so the wood will burn slower and create more smoke. The barbecue vents should be opened only partially to allow a small amount of air to enter the barbecue, thus preventing the fires from burning too fast and creating too much heat.
Check the pods and the fires hourly and move the pods around, always
keeping them away from the fires. It may take up to forty-eight hours to dry the pods completely. The pods will be hard, light in weight, and brown in color when dried. If necessary, let the fires burn through the night. After the pods have dried, remove them from the grill and let them cool. To preserve their flavor, place them in a zip-lock bag. It is best to store them in a cool and dry location. If humidity is kept out of the bags, the chipotles will last for twelve to twenty-four months.

Buen apetito!

Chipotle Mayonnaise

1/2  cup           Mayonnaise
1/2  cup           Dairy Sour Cream
1/8  teaspoon      Oregano Leaves; Dried — (Opt.)
2      each          Chipotle Chiles — *

*  Chipotle Chiles should be the ones that are canned in adobo sauce and should be finely chopped.
Mix all ingredients. Cover and refrigerate until chilled, about 1 hour. Makes about 1 cup Mayonnaise

Chipotle Sauce

2      each          Chipotle Chiles — *
2      each          Bacon; Slices — Finely Cut Up
1/4  cup           Onion; Finely Chopped — 1 Sm
3      cups          Tomatoes — Finely Chopped
1      cup           Beef Broth
1/4  cup           Carrot — Finely Chopped
1/4  cup           Celery — Finely Chopped
1/4  cup           Fresh Cilantro — Snipped
1/2  teaspoon      Salt
1/4  teaspoon      Pepper

*  You can make this sauce as hot as you want by adding up to a total of 4 dried Chipotle chiles.
Cover chilies with warm water.  Let stand until softened, about 1 hour. Drain and finely chop. Cook and stir bacon and onion in a 2-quart saucepan until bacon is crisp; stir in chilies and remaining ingredients. Makes about 4 cups sauce.


2      pounds        Ground beef
2      pounds        Ground pork
3      tablespoons   Salt
2      tablespoons   Oregano
2      teaspoons     Pepper
3      teaspoons     Garlic
1 3/4  cups          Vinegar
2      cups          Chile Powder
2      teaspoons     Cumin seed

A very greasy Mexican sausage. This is a leaner version that is good with scrambled eggs, tortilla and salsa to create Huevos Rancheros.

Pour some water in chile powder and mix to make a paste; add garlic.

Crush oregano and cumin seed together.  Combine meats in a large bowl and add the oregano-cumin seed mixture, salt and pepper mixing well.

Add the vinegar and mix.  Add chili-garlic mixture and mix well. I have
not made this but my husband has and it is very good.  I doubt that the
method of putting it together is very critical as long as you get it mixed well. When you have it mixed well fry a small patty of it too see if it is what you want and then you can correct the seasonings to your own taste so far as garlic, chile and such. This is what they did when we went to a sausage making party several years back.  A fun type party!

Churros de Platano (Fried Plantains)

3                    plantains — peeled, * see note
lemon juice
4                    eggs
1/4  cup           flour
1/2  teaspoon      salt
oil — ** see note

* If plantains (fat, red-skinned cooking bananas) are not available, use large, green-tipped bananas. DO NOT use overripe bananas.
** For frying, use part olive oil, part Canola oil.

Peel and split the bananas lengthwise. Cut each piece in half and dip in lemon juice.
To make batter, beat the egg yolks until thick and light. Add flour and salt. Beat egg whites until stiff, not dry, and fold into yolks.
Drop the drained bananas pieces into the batter, one at a time. Pick up with slotted spoon and slide gently into hot oil in heavy skillet (oil about 1 inch deep). Cook over medium heat, turning almost immediately. Cook until browned on both sides. Drain on paper toweling.

Serving Ideas : Served with meat and poultry in Mexico.

Cilantro Pesto

1 1/2  cups          Fresh Cilantro — Firm Packed
1/2  cup           Parsley — Firmly Packed
1/2  cup           Parmesan Cheese
1/2  cup           Vegetable Oil
1/4  teaspoon      Salt
3      each          Cloves Garlic
1/4  cup           Pine Nuts — 1 oz

Place all ingredients in food processor work bowl fitted with steel blade or in a blender container; cover and process until well blended. Makes about 1 1/4 cups Pesto

Cinco De Mayo Casserole

1 1/2  cups          Yellow cornmeal
1                    (8 oz) container sour cream
1      teaspoon      Salt
2      cups          Shredded romaine or iceberg
4      cups          Cold water — lettuce
2      tablespoons   Butter/margarine
1      cup           Shredded sharp cheddar
1      cup           Shredded sharp cheddar — cheese

2                    Plum tomatoes — diced
5      cups          Double-header chili (recipe
2                    Green onions — sliced
1/2                Ripe avocado — diced
1/2  cup           Pitted sliced ripe olives

This dish is a hearty chili turned into a party dish by adding a cornmeal layer and a garnish of cut-up veggies.

Prep time: 30 minutes plus cooling Cooking time: 25 minutes Cornmeal
layer: whisk cornmeal, salt and water together in large saucepan. Bring to boil over medium-high heat, whisking constantly. Cook until thickened, 1-2 minutes.  Remove from heat and stir in butter and cheese until melted.

Immediately pour cornmeal mixture into shallow 3-quart casserole.  cool
until firm, 30 minutes. (Can be made ahead. Cover and refrigerate chili and cornmeal layers separately.  Assemble casserole, cover and bake in
preheated 375~ oven 1 hour or until heated through.) Preheat oven to 375~. Spread top of casserole with chili. Cover and bake 25 minutes or until heated through. Garnish with toppings.

Makes 8 servings.

Double-Header Chili

A no-fuss feast that makes 2 meals, with or without beans.

Prep time: 10 minutes Cooking time 2 to 2-1/2 hours 4 lbs. boneless lean beef chuck, cut into 1-inch cubes 6 cups chopped onions 1 bottle (12 oz) beer 1/2 cup chili powder 6 Tbsp tomato paste 2 Tbsp seeded, minced jalapeno chile 2 Tbsp minced garlic 2 1/2 tsp salt 1 tsp ground pepper Preheat oven to 325~.  Combine all ingredients in heavy Dutch oven. Cover tightly and cook 2 to 2-1/2 hours, until meat is very tender. (Can be made ahead.  Cover and refrigerate up to 3 days.  Or freeze up to 1 month) Makes 11 cups.

CHILI with BEANS:  Combine 5-1/2 cups chili with 1 can (19 oz) red kidney beans, drained and rinsed, in large saucepan.  cook over medium heat until heated through, 10 minutes.  Makes 7 cups.

Citrus Barbecue Sauce

1      each          Onion; Large — Finely Chopped
1      tablespoon    Ground Red Chiles
1/4  teaspoon      Ground Red Pepper
1      each          Ancho Chile — *
1      tablespoon    Vegetable Oil
1      cup           Orange Juice
1/2  cup           Lime Juice
2      tablespoons   Sugar
2      tablespoons   Lemon Juice
1      tablespoon    Fresh Cilantro — Snipped
1      teaspoon      Salt

*  Ancho chile should be seeded and finely chopped.

Cook onion, ground red chiles, red pepper and ancho chile in oil, stirring frequently, until onion is tender, about 5 minutes. Stir in remaining ingredients.  Heat to boiling, reduce heat to low. Simmer uncovered, about 10 minutes, stirring occasionally. Makes about 2 1/3 cups of sauce.

Corn And Walnut Dip

16      ounces        Cream Cheese; Softened — 2 pk
1/4  cup           Vegetable Oil
1/4  cup           Lime Juice
1      tablespoon    Red Chiles — Ground
1      tablespoon    Cumin — Ground
1/2  teaspoon      Salt
Pepper — Dash Of
8 3/4  ounces        Corn; Whole Kernel — Drained
1      cup           Walnuts — Chopped
1/4  cup           Onion; Chopped — 1 small

Beat all ingredients except corn, walnuts and onion in a large bowl, with an electric mixer on medium speed, until smooth. Stir in corn, walnuts, and onion.
Serve with tortilla chips. Makes 4 cups of dip.

Corn Salsa

16      ounces        Corn; Canned — Drained (1 cn)
4      ounces        Green Chilies; Canned — Drain
1      each          Jalapeno Chile — *
1/4  cup           Green Bell Pepper — Chopped
1/4  cup           Green Onions w/tops — Sliced
2      tablespoons   White Wine Vinegar
1      tablespoon    Vegetable Oil
1/4  teaspoon      Salt

*  Jalapeno chile should be seeded and finely chopped.

Mix all ingredients.  Cover and refrigerate until
chilled, about 1 hour. Makes about 2 1/3 cups Salsa.

Corn Tortillas

2      cups          masa harina
1 1/3  cups          warm water

Stir masa harina and water together until dough holds together in a ball. Turn onto a working surface that has been dusted with masa harina. Knead quickly into a smooth ball. Divide dough into twelve pieces. Roll one piece into a ball. Place between two sheets of wax paper and flatten slightly. Press tortillas (still in wax paper) in a tortilla press until tortilla measures about 6 inches in diameter. Repeat with remaining pieces of dough, stacking tortillas, still sandwiched in wax paper, under a damp tea towel until ready for use.
When you’re ready to cook the tortillas, preheat a seasoned cast iron griddle over medium-high heat. Remove wax paper from tortilla and heat on griddle, turning frequently until it looks dry and has a golden color, about 1 to 2 minutes. Repeat with remaining tortillas.

Corn-Salsa Pita Sandwiches

— Sandwiches: —
4                    ears of corn
1 1/2  cups          shredded red cabbage
1                    green bell pepper — chopped
1                    tomato — chopped
6                    bacon slices — cooked
6                    pitas
1 1/2  cups          cheddar cheese — shredded
— Salsa: —
1      cup           sour cream
3      tablespoons   lime juice
2      tablespoons   chopped onions
1                    garlic clove — minced
1      teaspoon      chili powder
1      teaspoon      ground cumin
1/2  teaspoon      sugar
1/4  teaspoon      salt
1/4  teaspoon      cayenne pepper

* Only fresh corn will make this sandwich taste its very best, but use
well-drained canned corn if necessary.

SALSA: Mix all the salsa ingredients well and chill.

1. Remove husks from corn, remove corn silk and snap off ends of
stalks. Have a pot of salted water boiling rapidly. Drop in corn ears,
cover, and cook for 5-7 minutes.
2. Remove corn from water, drain, and cut corn from cob.
3. Combine finely shredded cabbage, green pepper, tomato and cooked crumbled bacon in a large bowl. Stir in 3/4 cup of the salsa mix, blending well.
4. Cover and chill mixture. When ready to serve, fill pita bread with corn mixture, top with remaining salsa and shredded cheese.

Cowboy Caviar

15      ounces        Black Beans — Rinse & Drain *
4      ounces        Ripe Olives — Chop & Drained *
1/4  cup           Onion; Finely Chopped — 1 Sm.
1      each          Clove Garlic — Finely Chopped
2      tablespoons   Vegetable Oil
2      tablespoons   Lime Juice
1/4  teaspoon      Salt
1/4  teaspoon      Red Pepper — Crushed
1/4  teaspoon      Cumin — Ground
1/8  teaspoon      Pepper
8      ounces        Cream Cheese; Softened — 1 pk
2      each          Eggs; Large Hard Cooked — **
1      each          Green Onion w/Top — Sliced

*   1 can of each black beans and ripe olives.  Drain and rinse the beans, Drain the chopped ripe olives. ** Eggs should be peeled and chopped.

Mix all ingredients except cream cheese, eggs, and green onion. Cover and refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese.
Arrange eggs on bean mixture in ring around the edge of the plate;
sprinkle with green onion.


1                    Whole chicken — cut up
4      cups          Water
10                    Oz can cream of mushroom
Or cream of chicken soup
12                    Corn tortillas
1      teaspoon      Garlic salt
1      package       Chicken gravy mix
1/2  cup           Chopped green chile

Cook chicken in crockpot with water to cover, about 4 hours.  Add
remaining ingredients the last half hour of cooking.  Allow to boil until tortillas are tender.  Serve over rice.  Makes 5 – 6 servings.

Cucumber Salsa

1      cup           Dairy Sour Cream
1      cup           Yogurt — Plain
1/4  cup           Parsley — Snipped
1/4  cup           Cilantro; Fresh — Snipped
1      teaspoon      Cumin — Ground
1/2  teaspoon      Salt
2      each          Cucumbers — Medium *

*  Cucumbers should be pared, seeded and coarsely shredded.
Mix all ingredients.  Cover and refrigerate until
chilled, about 2 hours. Makes about 3 cups salsa.

Deluxe Nachos

2      cups          Dry pinto beans
1      large         Onion
1                    Ham hock — Water
1/2  cup           Lard
12                    Corn tortillas
Lard for deep frying
1      cup           Shredded Jack cheese
1      cup           Shredded cheddar cheese
2                    Jalapeno chiles (or more) — finely chopped
1      cup           Finely diced tomatoes
1      cup           Finely chopped cilantro

Place beans, whole onion and ham hock in saucepan. Add water to cover.
Bring to boil, cover and simmer 1 1/2 hours, or until beans are tender.
Remove onion and ham hock. Drain beans. Heat lard until very hot. Add to beans and mash with potato masher. Season to taste with salt. Set aside. To make nachos, cut tortillas in quarters and fry in deep hot lard until crisp. Drain and season lightly with salt. Arrange tortillas in single layer on large ovenproof platter. Sprinkle half each of Jack and cheddar cheeses over tortilla chips.
Sprinkle chiles over cheeses. Top with dollops of refried beans and gently spread over mixture. (Reserve any extra beans for another use.) Sprinkle with half of remaining cheeses. Top with tomatoes and cilantro, then with remaining cheeses. Bake at 375F until cheeses are melted and bubbly, about 15 minutes. Serve at once.

Diablo Jalapeno Jelly

1                    green bell pepper
5                    jalapeno peppers
3      cups          sugar
3/4  cup           cider vinegar
3      ounces        pectin
2      drops         green food coloring

1. Sterilize jelly jars and lids according to manufacturer’s
2. Remove seeds from green pepper and chilies (Be very careful with chiles — don’t touch your eyes.) Fit the steel knife blade into the bowl. Chop green pepper into 1/4-inch pieces. Measure 1/2 cup. Reserve rest for another purpose. Chop jalapenos into 1/4 inch pieces. Measure 1/4 cup for jelly.
3. Place the 1/2 cup green pepper and 1/4 cup jalapenos, sugar and
vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute. Remove from heat; let cool 5 minutes. Stir in pectin and food coloring.
4. Strain mixture through a fine strainer to remove pieces of
peppers. Pour strained liquid into sterilized jars. Cover tightly and
store in a cool place up to 6 months.

Makes 2 cups.

Serving Ideas : Serve with scrambled eggs and meats.

Easy Nachos

8      ounces        Tortilla chips
8      ounces        Velveeta Shredded Process — Cheese food
8      ounces        Pace Thick & Chunky Salsa
Ripe olives — sliced
Jalapeno peppers — sliced
Sour cream

Place tortilla chips on baking sheet; sprinkle with cheese food. Bake at 350~ until cheese food melts, 3-4 minutes. Pour Pace Thick & Chunky Salsa over chips.
Garnish as desired.
MICROWAVE OVEN DIRECTIONS: Microwave a 9″ plateful of cheese food-topped chips at HIGH 1 minute or until cheese food melts.

Egg Tacos

1/2  medium        onion
1                    jalapeno pepper — seeded
1/2                sweet red pepper — seeded
5      tablespoons   olive oil
6                    eggs — separated
2      tablespoons   milk
1      tablespoon    chili powder
4                    flour tortillas
1      large         tomato — chopped
4      ounces        Monterey jack cheese — shredded
picante sauce — to taste
salt and pepper

Chop onions and peppers and saute in two tablespoons olive oil until limp. Beat egg yolks with milk, chili powder, and salt and pepper to taste. Stir in cooked onions and peppers. Beat egg whites separately until stiff. Fold into egg yolk mixture. Heat remaining olive oil in large, oven-safe skillet. Spread egg mixture in skillet and cook until eggs are set on bottom. Place pan under broiler until top is brown. Heat tortillas. To serve, divide egg mixture into four parts. Place a piece of egg in center of tortilla. Top with cheese, tomato, and picante sauce to taste. Fold tortilla over egg.


1 1/2  cups          Black Beans; Dry — 8 oz
3      cups          Water
1/4  cup           Onion; Chopped — 1 Sm.
1      each          Clove Garlic — Minced
1      teaspoon      Salt
8      ounces        Tomatoes; Finely Chopped — 1Cn
2      tablespoons   Onion — Finely Chopped
1/2  teaspoon      Salt
1/8  teaspoon      Cayenne Pepper
Vegetable Oil
10      ounces        Peas; Frozen — 1 Pk
1 1/2  cups          Ham — Chopped
8      each          Corn Tortillas — 8″ Diameter
8      each          Eggs — Large
2      ounces        Monterey Jack Cheese — *

*    There should be about 1/2 cup of the shredded cheese. In a large
saucepan, soak the beans overnight in the water.  (Or bring to boiling,
simmer for 2 minutes, cover and let stand for 1 hour.)  Do not drain. Add the 1/4 cup of onion, garlic, and the 1 tsp of salt.  Then cook for
another 2 hours or until very tender.  Combine the UNDRAINED tomatoes, the 2 tbls of chopped onion, 1/2 tsp of salt and cayenne.  Set aside. Heat the 2 tbls of vegetable oil in a large heavy skillet.  Add the beans with the liquid, mash the beans in the skillet.  Cook, uncovered, over medium heat 3 to 5 minutes or until very thick.  Cook peas according to the directions on the package and drain.  Toss with the ham; cover and keep warm. Heat 1/4 inch of vegetable oil in a another heavy skillet. Fry tortillas 20 to 40 seconds per side or until crisp and golden. Drain on paper toweling. Spread about 1/3 cup of the bean mixture on each tortilla and keep them warm in a 300 degree F oven.  In the same oil fry the eggs until they are set. Season with the salt and pepper. Place an egg on the top of each bean covered tortilla.  Sprinkle each with about 1/2 cup of the ham mixture. Spoon some of the tomato sauce on top and sprinkle with the cheese. Serve hot.

El Charro Chile Con Carne (Red Chile and Beef Stew)

3      pounds        beef roast (eye of round or brisket)
1      cup           flour
1      tablespoon    salt — or to taste
1      teaspoon      pepper
1/2  cup           oil
3      cups          Salsa De Chile Colorado
1      tablespoon    garlic puree — *
1      teaspoon      oregano

* Garlic Puree – peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.

This is the basic meat preparation that we serve in bowls along with
tortillas, on combination plates or as filling for Burros, Chimis,
Chalupas, Enchiladas and Tamales.

Cut meat into 1-inch pieces and place, a handful at a time, into a paper bag containing flour, salt and pepper. Shake well. Repeat with remaining beef.

In a large skillet, heat oil. Add beef, a batch at a time so that the
skillet is not crowded, and brown slowly. Add Salsa De Chile Colorado,
garlic and oregano. Cook over low heat 1 hour or longer, until meat is
tender, stirring frequently to prevent scorching. Add a little hot water if necessary.

El Charro Chiles Rellenos (Stuffed Green Chiles)

8                    fresh green chiles (stems intact) — roast and peel
1      pound         cheddar or jack cheese — shredded
3                    eggs
3      tablespoons   flour
1      teaspoon      salt
1      teaspoon      pepper
1/4  cup           oil
4      cups          El Charro Taco Sauce — warmed
2      cups          shredded combination cheese — *

** Combination Cheese – To come as close as possible to the taste of the cheese of Mexico (which is not readily available in the United States), we devised what I call “combination cheese”. It is equal parts shredded yellow cheddar, provolone and jack cheeses. Stuff each chile with cheese, and set aside. Separate eggs and beat the whites until stiff. Beat yolks and fold into whites, along with flour, salt and pepper. Meanwhile, heat oil in a large skillet. Dip stuffed chiles, one at a time, into egg batter, then remove with a large spoon. Carefully lower coated chiles into hot oil, 3 or 4 at a time. Fry until golden brown on both sides. The chiles may be made ahead to this point.

To serve immediately, arrange on platter or individual plates and pour
warm Taco Sauce over each chile. Garnish with more cheese and run under
broiler to melt cheese, if desired.

May be held up to the point of topping with cheese and reheated in a
400-degree oven about 10 minutes.

Note: Chicken or tuna may be used to stuff the chiles, but cheese is
always a garnish.

El Charro Chorizo (Mexican Sausage)

6      pounds        lean ground beef
2      cups          white wine
1      cup           wine vinegar
3      teaspoons     salt
4      tablespoons   oregano
1/2  cup           garlic puree — *
8      ounces        ground red chile — not chili powder
2      quarts        red chile paste — **

* Garlic Puree – peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.

** See Salsa De Chile Colorado recipe

This recipe is from my husband Ray’s mother, Maria Flores. We adapted it for the restaurant. Although she had a perfectly fine kitchen, Dona Flores had Ray’s dad build for her a wood stove in a back room where she would be content turning out not only chorizo, but tamales, and tortillas so large and fine they would drape the entire length of her arm.

Chorizo is usually not stuffed into sausage casings, but is used like
ground beef. We like to saute it and then scramble eggs into it and roll the mixture in flour tortillas for breakfast burritos.

Combine ground meat, wine and vinegar thoroughly. Add salt, oregano and
garlic puree. Add ground red chile gradually, kneading it in with our
hands. Gradually knead in the chile paste. Place in large ceramic bowl,
cover with plastic and refrigerate overnight. Drain any liquid. Use in a day or two, or divide into individual portions and freeze.

Yield: 6 pounds

El Charro Frijoles Refritos (Refried Beans)

4      cups          pinto beans — cooked & mashed
12      ounces        evaporated milk
2      tablespoons   shortening — melted
1/2  pound         cheddar cheese — shredded
Salsa De Chile Colorado

Mash beans in skillet and add hot oil. Mix well. Stir in evaporated milk. Cook over very low heat, stirring frequently.

Before serving, refry beans by adding 2 tablespoons smoking hot fat,
shredded cheese to taste and some Salsa and stir briskly over high heat.

El Charro Machaca (Carne Seca)

3      quarts        water
1/4  cup           garlic puree — *
6      pounds        beef roast (eye of round, brisket, chuck) — cut into chunks
—To brown and dry meat—
juice of 2 limes
1/4  cup           garlic puree — *
—To fry meat—
1/3  cup           oil
shredded and roasted meat from above
1      cup           green chiles — roast, peel, chop
1/2  teaspoon      salt — or to taste
1/2  teaspoon      pepper
1/2  white         onion — sliced into rings
2                    tomatoes — chopped
1/4  cup           garlic puree — *

* Garlic Puree – peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.

The way we make carne seca at El Charro requires special equipment – and Tucson’s sun – and is impossible to duplicate at home. But a similar product is obtained using the following recipe. Meat prepared this way has endless uses as fillings for burritos, chimichangas, enchiladas, chalupas

In an 8-quart stock pot, bring water to the boil. Add 1/4 cup garlic puree and meat and bring back to the boil. Skim off scum, reduce heat and simmer about 2 hours, or until meat is tender, remoing scum frequently. Remove meat and set aside until cool enough to handle. With fingers, shred meat along the grain into 1/2-inch wide strips.

Preheat oven to 325 degrees. Spread shredded meat in a single layer on a large cookie sheet and sprinkle with lime juice mixed with garlic puree. Roast meat until brown, about 15 minutes, stirring occasionally. Drain juices and reserve.

NOTE: At this point, the meat can be covered and refrigerated for later

Heat oil in a large skillet. Saute chile with salt and pepper. Add onion and tomatoes and saute briefly, then add garlic puree. Add meat, stirring over medium heat to brown. If too dry, add some of the reserved juices from above.

Salsa De Chile Colorado(Basic Red Chile Sauce)

12                    dried red chiles
2      quarts        water — boiling
3      tablespoons   oil
1/4  cup           garlic puree — *
1/2  teaspoon      salt — or to taste
3      tablespoons   flour

* Garlic Puree – peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.

Salsa De Chile Colorado is used in countless Mexican dishes. It is
available canned and is usually called enchilada sauce. But nothing
commercial is as good as the sauce you make yourself from dried red chile peppers.

To prepare a sauce, the peppers are softened in boiling water, then ground into a rich red paste. The paste is thinned with the cooking liquid for use as a sauce for enchiladas, et cetera. Left unthinned and spiced with oregano and vinegar it becomes adobada and is used as a marinade for carne (beef) adobada or puerco (pork) adobada.

Wash chiles in cold water and remove stems. Cook in boiling water until
tender. Remove chiles and reserve the cooking liquid.

Place a few of the chiles in a blender, along with 1/2 cup resreved
liquid, and blend to a paste. Remove to bowl. Repeat with remaining
chiles. (It is now unseasoned red chile paste).

Heat oil in a large skillet. Add garlic puree and flour, stirring until
four browns. Add the chile paste, stirring constantly until it boils and thickens. Season with salt. Thin slightly with cooking liquid.

Yield: 2 quarts

Salsa De Chile Verde I (Basic Green Chile Sauce)

2      tablespoons   oil
1/2                white onion — chopped
2      tablespoons   flour
2      cups          green chiles — roast, peel, chop
1/4  cup           garlic puree — *
2      cups          chicken stock
3/4  teaspoon      salt — or to taste

* Garlic Puree – peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.

In a medium skillet, saute onion in oil until translucent. Add the flour and mix well. Stir in the chiles, garlic puree, stock and salt and simmer 20 minutes. Puree in blender. Use immediately as a warm sauce for enchiladas. Or refrigerate or freeze.

Yield: 1 quart

Salsa De Chile Verde II (Chunky Green Sauce)

2      cloves        garlic
6                    ripe tomatoes — chopped
6                    green chiles — roast, peel, chop
1      medium        white onion — chopped
1      teaspoon      salt — or to taste
1      teaspoon      pepper
1      teaspoon      vinegar
1      teaspoon      oil
1      bunch         cilantro — chopped

Mash garlic in a wooden salad bowl. Add remaining ingredients, including cilantro, if desired, and toss. Chill before serving.

Yield: 2 cups

El Charro Salsa Para Tacos (Taco Sauce)

16      oz can        crushed tomatoes
1      cup           tomato puree
1      cup           water
1/2  medium        white onion — chopped
1/4  cup           garlic puree — *
1/2  cup           oil
1/4  cup           vinegar
4      tablespoons   dried oregano
1      teaspoon      salt — or to taste
4                    Japanese chiles — crushed

* Garlic Puree – peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.

Mix all ingredients. Taste and adjust seasoning. Can be served cold or


2      tablespoons   Pumpkin seeds — pureed
2      tablespoons   Green chiles — minced
1/4  cup           Parsley — chopped
2      cups          Chicken stock
1/4  cup           Cooking oil
Salt and pepper to taste
1      tablespoon    Roux (1 part cooking oil
To 2 parts flour)

Toast pumpkin seeds until brown, or use pumpkin seeds called Pepitas (This I’d prefer. I think you can get these at the spice rack in the store). Grind, with the chiles and parsley, very fine. In a skillet, with 1/4 C cooking oil, add a little of the chicken stock. Add the green chile mixture and stir well, then add the remaining chicken stock. Salt and pepper, to taste, and cook for a few minutes on medium heat. Add roux, and stir, cooking until it thickens then remove from fire. If not to be used immediately, then store in ‘fridge. Heat only when you need to use it.


16      ounces        Salsa — Old El Paso chunky
3      ounces        Cream cheese — softened
10      ounces        Enchilada sauce — Las Palmas
4                    Chicken breast halves — boneless
2 1/4  cups          Rice — instant

Measure 1/2 cup salsa and drain. Beat together with cream cheese and set aside. In a 11×7″ baking dish, combine remaining salsa and enchilada sauce; reserve 1/2 cup sauce. Stir in the rice and set aside. Pound the chicken breast halves to about 1/2 inch thickness.
Spoon 1/4 of the cream cheese mix into the center of a chicken breast
half. Roll up and place seem side down on rice. Repeat with all the breast halves. Pour reserved sauce over chicken. Bake in a preheated 350~ oven for 45-60 minutes or until chicken is done.


1/2  pound         Ground Beef
1/4  cup           Onion; Finely Chopped — 1 Md
2      tablespoons   Raisins — Finely Chopped
2      tablespoons   Chopped Green Olives
1/4  teaspoon      Salt
1/8  teaspoon      Pepper
1/4  cup           Cottage Cheese;Sm Curd — Cream
1      each          Egg;Large Hard Cooked — *
1      each          Egg; Large — Separated
1      teaspoon      Water
10-Inch Pastry Recipe — 2 crust
2      teaspoons     Milk

*  Hard boiled egg should be peeled and chopped.
Cook and stir ground beef in 10-inch skillet, breaking
up into small pieces, until brown; drain reserving 1 T of fat and the beef in the skillet.  Stir in onion, raisins, olives,salt and pepper. Cover and cook over low heat for 5 minutes.

Stir in cottage cheese and hard cooked egg. Heat oven to 400 degrees F.
Mix egg white and water until slightly foamy; reserve. Prepare pastry
dough; gather into a ball. Divide into halves. Shape into 2 flattened
rounds on lightly floured cloth covered surface. Roll 1 round of pasty
into circle, about 14 inches in diameter. Cut into 11 or 12 circles, 3
1/2-inches in diameter.  Spoon on 2 t of the beef mixture at the center of each circle; brush edge of pastry with egg white mixture. Fold pastry circle up over filling; press edge with fork to seal. place empanaditas on ungreased cookie sheet.  Repeat with remaining pastry circles. Gather any remianing pastry; shape into another round. Repeat rolling cutting and filling.  Beat egg yolk and milk until well blended; brush over tops of empanaditas.

Bake until golden brown, 15 to 20 minutes. Serve warm.

Enchilada Torte

1      pound         ground turkey, thawed if frozen
1      medium        onion — chopped
1/4  teaspoon      chopped green bell pepper
1      teaspoon      minced garlic
1      8 ounce can   tomato sauce
1/2  cup           mild enchilada sauce
2      teaspoons     chili powder
1/2  teaspoon      cumin
1/2  4 oz. can     mild chopped green chilies
chopped jalapenos (opt.)
4                    flour or corn tortillas (6″)
2      cups          grated Cheddar & Monterey Jack cheese — mixed
sour cream
black olives

Crumble thawed ground turkey in 1 1/2-2 qt. casserole or bowl. Add chopped onion and green pepper and minced garlic. Cover with wax paper. Microwave on High for 4-6 mins., stirring twice to break up chunks, until not pink. Stir in tomato sauce, enchilada suce, chili powder, cumin and chopped green chilies. Cover with wax paper. Microwave on high for 4 to 6 minutes.

Stir once or twice until sauce is slightly thick and hot. To Assemble:
Put 1 of tortillas in bottom of deep 1 1/2 qt. Microwave casserole. Top
with 1/4 of sauce and 1/4 of cheese.  Cover with wax paper. Microwave on High for 3-5 minsutes. Cut into wedges. Serve with sour cream, lettuce and black olives.


2      cups          Ricotta
1      cup           Green onion
1      teaspoon      Cumin
8      each          Tortillas
2      cups          Cheddar
1      each          Egg
2      tablespoons   Chilies — chopped
1      cup           Cheese — jack
10      ounces        Enchilada sauce

Stir first six ingredients together and fill tortillas. Put in greased 8 x 12 glass pan. Pour sauce over. Microwave on high for 11 to 13 minutes, rotating once. Cover with cheddar cheese and cook on high 1 to 2 minutes.

Enchiladas (Red Chili)

1      quart         Red chili sauce
1      pound         Grated cheddar
1      each          Large onion chopped
Fried eggs (optional)

Fry corn tortillas in deep fat to soften. Immerse in chili sauce and place on a warm oven-proof plate. Sprinkle with grated cheese and chopped onion. Cover with red chili sauce and place another tortilla on top. Repeat the process then pour enough chili sauce over them to cover tortillas. Three tortillas make one serving. A fried egg is traditional on top of each enchilada.


4                    Chicken breast
2      cups          Tomato, canned — mashed
1/2  cup           Onion — chopped
1      teaspoon      Salt
1      teaspoon      Garlic powder
Salsa verde
Salsa roja
Sour cream
Tortillas — corn
24                    Chiles, red, mild — dried
4      tablespoons   Oil
10                    Garlic clove — minced
Salt to taste
6      tablespoons   Flour
4      pounds        Tomatillos — peeled
1/2  cup           Onion — finely chopped
1/4  cup           Oil
1      teaspoon      Salt
1      teaspoon      Garlic — chopped

In large pot, boil chicken in water to cover until tender; reserve 2 cups broth.  Debone and dice chicken.  Add chicken, tomatoes, onion, salt and garlic to reserved broth; boil 10 minutes or until reduced enough for enchilada filling.  Strain. Heat a bit of oil in a small skillet; press each tortillas into the hot oil a few seconds to soften them and make them more pliable to roll. Stuff with chicken filling. Roll filled tortillas and place in baking dish. Cover one-third of the enchiladas (longways) with salsa verde, the center third with the sour cream, and the final third with salsa colorado.  The result should resemble the Mexican flag. Bake at 375 degrees until thoroughly heated, about 25 minutes.

Salsa colorado:  Wash chiles, stem and seed. Cook in boiling water to
cover well 10 mins. or until soft. Remove and drain. Reserve liquid. Place chiles in blender with reserved water, and whirl until you achieve a pasty consistency. Heat oil in large skillet. Add garlic and flour and cook, stirring until flour browns. Add chile paste slowly to mix well with flour to a smooth paste. When all the chile paste is added, bring to a boil, stirring constantly. Cook until it thickens, 3-4 minutes. Thin with water to a thick, saucy consistency.

Salsa verde:  Boil tomatillos in small amount of water until tender;
blend in food processor. In skillet, saute onions in oil. Add pureed
tomatillos, salt and garlic.

Enchiladas de Pollo y Queso

5      tablespoons   butter
1      cup           chopped onions
1/2  cup           large bell peppers — chopped
2      cups          cooked chicken — chopped
4      ounces        green chili peppers — chopped
1/4  cup           all-purpose flour
1      tablespoon    chili powder
1/2  teaspoon      coriander seed — ground
1/2  teaspoon      cumin seed — ground
2 1/2  cups          chicken broth
1      cup           sour cream
1 1/2  cups          Monterey jack cheese — shredded
12      6-inch        tortillas

Melt two tablespoons butter and cook onions and green pepper in it
until softened. Remove to a bowl. Stir chopped chicken and green chilis
into onion-pepper mixture. Melt remaining 3 tablespoons of butter. Blend in flour and seasonings. Whisk in chicken broth. Cook, stirring, until sauce boils. Remove from heat; stir in sour cream and 1/2 cup cheese. Stir 1/2 cup sauce into chicken mixture.

Dip each tortilla in remaining hot sauce to soften and spoon chicken
mixture into center of tortilla. Roll up and arrange in 13 x 9 x 2 inch
pan; repeat with all tortillas. Pour remaining sauce over tortillas.
Sprinkle with remaining cheese. Bake uncovered at 350 degrees for about 25 minutes.

Enchiladas Verdes (Green Enchiladas)

12      each          Corn tortillas
4      tablespoons   Oil or lard
1      each          Clove garlic
1      tablespoon    Flour
4      cups          Green chili sauce
1      each          Salt to taste
2      cups          Grated cheddar or jack chees
1/4  cup           Minced onion

Fry tortillas in fat to soften. Heat garlic in oil then discard garlic.
Blend flour into oil. Stir in green chili sauce and heat thoroughly. If
mixture is too thick, add water. Add salt to taste.

Layer tortillas with sauce, minced onion and cheese on oven-proof plates.

Sprinkle cheese on top. Use 3 tortillas for each serving.
Place in oven to allow cheese to melt.

NOTE: For a real New Mexican touch place a poached or fried egg on top. The egg seems to help meld the flavors.

Enchiladas with “Refried” Beans and Two Sauce

1 T  Olive oil 1 md Onion, finely chopped 1 md Green bell pepper, cored, Seeded, finely chopped 3 lg Cloves garlic, crushed 1 ts Chili powder 1 ts Cumin, ground 1 ts Oregano 2 cn (15oz) pinto beans, drained And rinsed 3/4 c  Corn kernels 1/2 c  Vegetable broth 3 T  Cilantro, finely chopped, Or substitute parsley 1/4 ts Black pepper 1/4 ts Salt Non stick cooking spray 12 x  6 inch corn tortillas Heated according to package Directions Enchilada sauce (see recipe) Salsa Verde (see recipe) 1/4 c  Nonfat or light sour cream Optional
In 12 inch nonstick skillet over medium heat, heat oil, add onion, green pepper, garlic, and cook 3 to 4 minutes until softened. Add chili powder cumin, oregano, cook and stir one minute. To mixture in skillet add beans, corn, broth, cilantro, salt, pepper, bring to boil, stirring. Reduce heat to medium low, cook 5 to 10 minutes, stirring occasionally until most of liquid has been absorbed. Meanwhile, heat oven to 350 degrees, spray 12X8X2 inch baking dish with non stick cooking spray. Remove skillet from heat, using back of spoon mash half of all the beans, depending on texture desired. Place one warm tortilla flat on work surface, spoon 3 to 4 tablespoons bean mixture down center, roll up. Repeat procedure with remaining tortillas and bean mixture, placing each enchilada as it is rolled up in baking dish. Spoon salsa verde and red enchilada sauce over enchiladas and bake for 15 to 20 minutes to heat thru. Serve immediately, accompanied by sour cream, if desired, and any remaining sauce.


1 1/2  pounds        Boneless chicken breast
Garlic cloves
Jalapeno peppers
1/2  cup           Olive Oil
1/3  cup           Dry Sherry
1      tablespoon    Chili Powder
2      teaspoons     Ground cumin

Slice the chicken breast into long 1/2 inch wide strips. To make a
marinade, drop the garlic cloves and jalapeno peppers through the feed
tube of a food processor with the chopping blade in place and the motor
running until chopped finely (10 seconds or so).

Add the remaining ingredients and process until smooth (about another 10 seconds.) Pour the marinade over the chicken and let marinate for 2 hours at room temperature or overnight in the refrigerator, turning
occasionally. Preheat the oven broiler. Drain the chicken, reserving the marinade. Arrange the chicken on a rack on a broiler tray and broil 3 inches from the heat source for 5 minutes; turn, baste with marinade, and broil for another five minutes. Serve with warmed tortillas, shredded lettuce, shredded cheese, chopped tomatoes and salsa verde.

Family Secret Salsa

tomatoes — quarterd
2      cloves        garlic
1/4  medium        yellow onion — coarse chop
3      tablespoons   lime juice
1      teaspoon      cumin
salt — to taste
1      cup           cilantro — chopped
6      whole         jalapeno peppers, fresh — to taste
4      whole         habaneros peppers, fresh — optinal

Fill blender with tomatoes, run at lowest setting until no large chunks
are left.  Add remainder of ingredients and repeat running blender until
no large chunks are left.  Sample and add items to taste as necessary.  If you’re not sure how something will affect you in the quantity given, use the smallest unit of it at first, then progressively add more until you are satisfied.  This is really important with the habaneros.
The salsa will be at its hottest right after you make it, but will cool
down the longer it sets.


5                    Mulato peppers
3                    Tomatoes — coarsely chopped
2                    Cl Garlic
1      teaspoon      Oregano
1/2  teaspoon      White pepper
1 1/2  pounds        Beef tenderloin — sliced
1/4                in. thick
1/2  pound         Fresh mushrooms — sliced
1/2  cup           Red wine
1      tablespoon    Chopped parsley
2      tablespoons   Butter — melted
1      teaspoon      Olive oil

1.  Remove the stem and core from the peppers. Split open and remove the veins and seeds. Wash in cold running water.
2. Chop the peppers.  Soak in hot water for 20 minutes.
3. Combine the peppers, soaking water, tomatoes, garlic, oregano, and white pepper in an electric blender and puree.
4.  Simmer the tenderloin, mushrooms, pepper puree, wine, and parsley in the butter and oil for 20 minutes. NOTE: The seeds of peppers provide the fire. You may prefer to leave a few in.

Flour Tortillas

4      cups          All purpose flour
1 1/2  teaspoons     Salt
1 1/2  teaspoons     Baking powder
4      tablespoons   Lard or shortening
1 1/2  cups          Warm Water

Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well in the center and add water, a small amount at a time, to form a dough. Knead dough in bowl until smooth and elastic. Cover and wet aside for ten minutes. Form dough into egg-sized balls and flatter between palms. With rolling pin, roll each ball into a 6 inch circle, about 1/8 inch thick. Cook on preheated ungreased skillet over medium high heat, apprx. two min. per side, until tortilla looks slightly speckled. Cover with a clean towel to keep warm and soft until served. The tortillas may be cooled and stored in plastic bags in the freezer for later use.

Fresh Tomato Salsa

3      each          Tomatoes; Medium — *
1/2  cup           Green Onions w/tops — Sliced
1/2  cup           Green Bell Pepper — Chopped
2      tablespoons   Lime Juice — Or To Taste
2      tablespoons   Cilantro; Fresh — Snipped
1      tablespoon    Jalapeno Chile — Finely Chop
1      teaspoon      Garlic — Finely Chopped
1/2  teaspoon      Salt

*  Tomatoes should be seeded and chopped (about 3 cups total)
Mix all ingredients. Makes about 3 1/2 cups Salsa.

Fried Tortilla Chips

8      each          Corn tortillas
Salad oil

Arrange 8 corn tortillas in a stack and cut into 6 equal wedges.
Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on
medium-high to high heat.

When oil is hot enough to make a piece of tortilla sizzle, add tortilla
pieces, a handful at a time, and stir to separate. Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on paper


1 1/3  pounds        Dried black beans — washed
soaked overnight
2                    White onions — halved
3                    Heads garlic, halved — OR 10
garlic — whole
Salt to taste
30                    Epazote OR cilantro leaves

Bring water to a boil in a large saucepan or clay pot.  Add beans, onion, and garlic.  Cook at a slow boil for 1 1/2 hours or until beans are done. Add salt after 1 hour of cooking.

Blend 1 cup beans in a blender or food processor with a little cooking
water.  Add bean mixture to remaining beans.  Stir in epazote.

Serve beans with chopped green onion, chile serrano, chopped cilantro,
and tomato or with fresh cream and grated cheese.

Makes 8 servings.


1/2  pound         Salt pork
1      large         Onion — chopped
2                    Cloves garlic — minced
or            pressed
2 1/2  cups          Dried black beans — about 1 pound
1      teaspoon      Crumbled dry epazote leaves
5      cups          Water
4      cups          Beef or chicken broth

Cook pork over medium high heat in a 4 or 5 qt. pan until fat begins to
melt. Add onion and garlic and cook, stirring often, until onion is soft (about 5 min.).

Sort beans and discard debris; rinse well. Add beans and epazote to pan
and pour in broth and water. Raise heat to high and bring to boil. Reduce heat, cover and simmer for 2 to 2 1/2 hours (or until beans are tender). If beans are too soupy, boil over medium high heat, stirring often until thick enough. Season with salt. 6 to 8 servings.

Frijoles Negros a la Oaxaca

2      pounds        black beans — * see note
12      cups          water
2                    garlic cloves — chopped
1                    onion — chopped
1 1/2  teaspoons     cumin seed
1      teaspoon      salt
1/4  teaspoon      black pepper
1 1/2  pounds        ham hocks — ** see note

This dish takes about 10 hours to prepare, so plan ahead.

* Dried pinto beans can be used, but the recipe will lose its
** Use about 1-2 pounds of meaty ham hocks.

Pick over beans, wash thoroughly and drain. Place in very large
casserole. Cover with the water; add garlic, cumin, onion, salt, pepper
and ham hocks. Cover tightly and bake at 275 degrees for about 10 hours, or until beans are tender. Check and stir a few times, keeping beans from drying out. Skim off fat before serving. Season to taste.

NOTES : A popular, delicious dish native to Oaxaca, Mexico.

Frijoles Refritos (Refried Beans)

3      tablespoons   Lard or bacon drippings
1/2  cup           Grated longhorn cheese

Heat lard or bacon drippings in frying pan or saucepan. Add beans, mash
and simmer for 5 minutes. Top with cheese and serve when melted.
NOTE: this along with green chili and/or salsa is a great burrito filling.

Green Chile Sauce

2      tablespoons   Oil or lard
1      each          Clove garlic (optional)
1/2  cup           Minced onion (optional)
1      tablespoon    Flour
1      cup           Water
1      cup           Diced green chili
1      each          Salt to taste

In oil in a heavy saucepan, saute’ garlic and onion. Blend in flour with wooden spoon. Add water and green chili. Bring to a boil and simmer, stirring frequently, for 5 minutes.

Green Chile Stew

3      pounds        Lamb — Boneless Shoulder
1      cup           Onion; Chopped — 1 Large
3      each          Cloves Garlic — Finely Chopped
1/4  cup           Vegetable Oil
2      cups          Chicken Broth
1      teaspoon      Salt
1      teaspoon      Juniper Berries;Crushed — Dry
3/4  teaspoon      Pepper
1      tablespoon    Unbleached Flour
1/4  cup           Water
4      each          Poblano Chiles; Medium — *
2      tablespoons   Lemon Peel — Finely Shredded

Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes. Cook and stir lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no longer pink; drain.  Stir in broth, salt, juniper berries and pepper. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until lamb is tender, about 1 hour. Shake flour and water in a tightly covered container; stir into lamb mixture. Boil and stir 1 minute.  Stir in chiles.  Sprinkle each serving with lemon peel.

Green Chili-Cheese Souffle

1      pound         Monterey Jack cheese
3                    eggs
4      ounces        green chili peppers — chopped
1      cup           buttermilk baking mix
3      cups          milk
1      tablespoon    black olives — * chopped
1      tablespoon    sun-dried tomatoes — ** see note

* Optional but highly recommended
** If using oil-packed sun-dried tomatoes, drain, pat dry, and chop. If
using the dry ones, rehydrate in a little hot water for a few minutes,
drain, pat dry and chop.

The directions specify use of a food processor; a blender will work but
processing times must be increased.

1. Preheat oven to 350 degrees. Butter a 1-1/2 quart souffle dish or
baking dish.

2. Fit the shredding disk into the work bowl. Shred cheese. Remove
from the bowl and set aside. Fit the steel knife blade into the bowl.
Combine eggs, chiles, baking mix and milk in bowl. Process until mixed
well, 6-8 seconds. If chiles are whole, process mixture until chiles are chopped into 1/4-inch pieces, about 15 seconds.

3. Pour mixture into prepared dish. Add shredded cheese and stir
gently to mix well. Bake about 1 hour or until souffle is puffed and dry on top.

Green Chilies Rellenos (Stuffed Green Chili)

10      each          Green chilies roast&peel
10      ounces        Longhorn or Jack cheese
1      cup           All-purpose flour
1      teaspoon      Baking powder
1/2  teaspoon      Salt
3/4  cup           Cornmeal
1      cup           Milk
2      each          Eggs — slightly beaten

Cut cheese into slices 1/2″ thick and the length of the chili. Make a
small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point). Dip in batter and fry in hot oil or lard until golder brown. Drain and serve. May be garnished with green chili sauce if desired. To make batter, combine flour, baking powder, salt and cornmeal. Blend milk with egg;then combine milk and egg mixture with dry ingredients. Add more milk if necessary for smooth batter. Using a spoon, dip stuffed chilies in batter.

Green Rice

1      cup           rice
2      tablespoons   lard
1/2  small         onion — finely chopped
3                    poblano chiles
1 3/4  cups          chicken broth
1/4  cup           cilantro leaves — chopped
juice of 1/2 lime
salt — to taste

De-vein poblano chiles, puree with 1/4 cup water, and strain.

Soak the rice in very hot water for 15 minutes. Drain it; rinse it in cold water; then drain very well. Saute’ the rice in hot lard for a minute or so. Add the onion. When the rice sounds like sand as it is stirred, add the pureed chiles and continue to cook until thickened. Add the broth, cilantro, lime juice, and salt to taste. When the liquid comes to a boil, cover, lower heat, and simmer until tender, about 20 minutes.


10      each          Chicken Breast Halves — *
1/4  cup           Achiote Sauce Base — Below
1      cup           Orange Juice
2      tablespoons   Vegetable Oil
1      teaspoon      Basil Leaves — Dried
1      teaspoon      Cinnamon — Ground
1/2  teaspoon      Salt
1/3  cup           Achiote Seeds — (AnnottoSeeds)
1/3  cup           Orange Juice
1/3  cup           Vinegar — White
1      teaspoon      Red Chiles — Ground
1/2  teaspoon      Pepper
1      each          Clove Garlic

*  There should be 10 breast halves (about 3 1/2 lbs) which should be
boneless and skinless. Place chicken breasts in shallow glass or plastic dish.  Mix remaining ingredients and pour over the chicken. Cover and refrigerate for at least 2 hours. Remove chicken from marinade and set the marinade aside.  Cover and grill the chicken t to 6 inches from medium coals for 10 to 20 minutes. Turn the chicken; cover and grill, turning and brushing with the marinade 2 to 3 times, until done, about 10 to 20 minutes longer.  Heat remaining marinade to boiling; boil uncovered until thickened, 8 to 10 minutes. Serve with the chicken.


Cover the achiote seeds with boiling water.  Cover and let stand at least 8 hours.  Drain seeds.  Place seeds and remaining ingredients in food processor workbowl fitted with steel blade.  Cover and process until the seeds are coarsely ground.  Store in refrigerator up to 1 wee; in the freezer up to 2 months. BROILED CHICKEN ADOBO:

Set oven control to broil.  Remove chicken from the marinade; reserve
marinade.  Place chicken in greased rectangular baking dish 13 x 9 x
2-inches; pour half of the marinade over chicken and broil with tops about 4 inches from the heat, until light brown, about 10 minutes.  Turn chicken; pour the remaining marinade over the chicken and broil until done, about 6 minutes longer.


1                    Whole chicken breast — boneless & skinless
2      tablespoons   Vegetable oil
1/4  teaspoon      Salt
Chili powder (4 pinches)
1/4  teaspoon      Cumin
1/4  teaspoon      Black pepper
1                    Clove of Garlic — minced
1                    Problano Chili
8                    6-inch Flour Tortillas
2      cups          Grated cheddar cheese (mild — or sharp)
1      cup           Grated chihuahua cheese or — Montery Jack cheese
1      cup           Salsa or guacamole -optional

[Note: the serving size (24) is the number of pieces you will get — not necessarily how many people it will feed.]
1. Heat grill or broiler and cook chicken until done (approx. 5 minutes on each side).  Cool to room temperature and shred into 1/4-inch pieces.

2. Over gas burner or under broiler, place poblano pepper and char skin until black all over, rotate as necessary.  Place pepper in a bag and close. After about 15 minutes remove pepper from bag and remove charred skin, seeds, and stem.  Cut pepper into 1/2-inch strips.

3. Place 4 tortillas on table and top each with 3/4 cup of cheese, a pinch of chili powder, 1/2 cup of shredded chicken and divided poblano strips. Top with remaining tortillas.

4. Heat an 8-inch or larger skillet — dry, no oil — over medium high heat. Place quesadilla, one at a time in skillet and cook until golden brown (about 1 minute) Turn over and cook another minute.

5. Let cool slightly before cutting into 6 whedges.  Serve with salsa or guacamole if desired.

Homemade Taco Sauce

12      each          Canning tomatoes
1      cup           Chopped green chili
1      teaspoon      Cumino
1      each          Sm onion
1      teaspoon      Salt
1      teaspoon      Oregano

Dip tomatoes in boiling water, peel and chop. Chop small onions. Put
tomato, onion and chili in 6 quart pan. Add seasonings and simmer for 1
1/2 hours. Put in canning jars. Bath in hot water bath for 30 min.


2      teaspoons     Olive oil
2                    Boneless chicken breasts — cut into strips
2      tablespoons   Chili sauce
1                    Jalapeno pepper — seeded and

4                    Eight inch flour tortillas
1      cup           Shredded Cheddar cheese
4      teaspoons     Canola oil or plain — vegetable oil

Preheat the Calphalon Solo Griddle on medium heat on top of the stove. Add the olive oil to the hot pan. Place the chicken strips, chili sauce and jalapeno pepper in the pan and saute until cooked through, approx. 3-5 minutes. Remove and reserve.

Wipe the pan clean.

Place the chicken mixture on one half of each of the 4 flour tortillas.
Sprinkle with cheese and fold over to form a half circle.

Again, preheat the Calphalon Solo Griddle on medium. Oil the cooking
surface with one tsp. Canola oil. Place a filled tortilla on the cooking surface. Cook until light brown. Turn. Repeat with the other three tortillas. Slice each tortilla into three wedges and serve with salsa and black beans.

Serves 4

Hot Chile Sauce

2      cups          Water
Chilies — *
1/4  cup           Red Wine Vinegar
1      teaspoon      Dry Mustard
1      each          Clove Garlic
1/4  cup           Olive Oil

*  You should use 6 to 8 dried Cascabel chilies in this recipe. If they
can’t be found, then use a 1/2 of a medium Ancho Chile. But the result
will not be as hot.
Heat water to boiling; stir in chilies. Boil uncovered 5
minutes; drain. Remove stems. Place chilies, vinegar, mustard and garlic in a blender container; cover and blend until the chilies are finely chopped. Gradually pour in oil, blending until smooth. Makes about 1/2 cup of sauce.

Hot Pickled Vegetables

4      ounces        Green Beans — Whole
3      each          Celery; Stalks — *
1      cup           Carrots; 2 med — **
1 1/2  cups          Cauliflowerets
1      cup           Broccoli Flowerets
1      cup           Pearl Onions
1/2  cup           Peppers — ***
1/2  cup           Coarse Salt
2      cups          Cider Vinegar
2      cups          Water
2      tablespoons   Black Peppercorns
1/4  teaspoon      Cloves — Ground

*     Celery should be cut into 2 X 1/4-inch strips (about 1 1/2 Cups) **
Carrots should be cut diagonally into thin slices. *** Peppers can be
canned or fresh.  Use Serrano or Jalapeno Chiles
Mix all ingredients in a large glass or plastic container. Cover and refrigerate at least 48 hours but no longer than 2 weeks. Makes about 10 cups of vegetable relish.

Huevos Rancheros

3      tablespoons   butter
2      tablespoons   onion — finely chopped
1      clove         garlic — minced
2      tablespoons   green pepper — finely chopped
6                    eggs
1      tablespoon    picante sauce
2      tablespoons   mild salsa

Melt butter in large frying pan. Saute onions, garlic, and pepper
until soft. Beat eggs until light and pour into frying pan. Cook over very low heat, stirring constantly. When eggs begin to harden, add picante sauce and salsa, continuing to cook and stir until eggs are set. Serve immediately.

Serving Ideas : Serve with flour tortillas, grated cheese, and salsa.

NOTES : A great, easy brunch dish, especially with Grapefruit-Avocado
Salad, and Tequila Sunrises.


8      ounces        Boneless chicken breasts
1/4  cup           Lime juice
2      tablespoons   Water
1                    Clove garlic
Jalapeno Flavor Process — Cheese Product
Green onions
Ripe olives
Flour tortillas

Marinate chicken breasts in lime juice, water and garlic. Broil or grill chicken; slice thinly and serve in flour tortillas with other ingredients.

Makes 8 fajitas.

Jalapeno Cream Sauce

1      each          Jalapeno Peppers — *
1      each          Clove Garlic — Finely Chopped
2      teaspoons     Vegetable Oil
1/8  teaspoon      Salt
Pepper — Dash Of
1/3  cup           Whipping Cream
2/3  cup           Dairy Sour Cream

*  Jalapeno peppers shoud be seeded and finely chopped. You should use no more than 2 depending on how hot you want it.
Cook chile(s) and garlic in oil over low heat, stirring
frequently, until tender, about 4 minutes. Remove from heat; stir in
remaining ingredients including the creme fraiche. Makes about 1 1/4 cups of sauce. QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours.


1      pound         Ground beef
1/2  cup           Onion — chopped
1      teaspoon      Seasoned salt — optional
1/2  teaspoon      Cumin
2      cans          Refried beans
1      package       Taco seasoning mix
2      cups          Monterey Jack Cheese — grated
1/4  cup           Green chiles — diced
1      cup           Cheddar cheese — grated
2/3  cup           Salsa
Tortilla chips
1      cup           Guacamole seasoning — optional
1/2  cup           Sour cream — optional
1/4  cup           Chopped green onions — optional
1      cup           Sliced olives — optional

1.  Heat skillet at med-hi temperature; brown meat and onions.
2.  Drain well in colander removing all grease.
3.  Return meat and onions to skillet add cumin and mix well.
4.  In a large mixing bowl, combine refried beans and taco seasoning mix; blend well.
5.  Add grated M. Jack cheese to bean mixture; mix together.
6.  Spread refried beans in shallow rectangular 9 x 13 pan.
7.  cover bean mixture with browned meat and onions.
8.  Sprinkle chiles evenly over meat.  Top with grated chedder cheese. 9.  Pour salsa over cheese.(May be made ahead and refrigerated at this point~DO NOT FREEZE!)
10. Bake uncovered in 400 degrees oven for 20 to 25 minutes or until thoroughly heated.
11. Place tortilla chips around edge of meat/beans dish and garnish as


1/4  pound         Tomatillos — quartered
1/2  cup           Water
1                    Clove garlic — whole
2                    Serrano chiles
1/4  teaspoon      Salt
1/4  teaspoon      Pepper
1/3  cup           Cilantro leaves — loosely

Chicken stock  — if needed
2                    Whole chicken breasts
Lightly salted water
1      cup           Chicken stock
1      cup           Peanut oil
8                    Corn tortillas
1      cup           Sour cream
1      pound         Mozzarella cheese — grated

Boil tomatillos in water with garlic,chiles,salt and pepper until
soft,about 15-20 minutes.  puree cooked sauce in blender to liquefy. While blending,add washed cilantro leaves. Set aside. the sauce yield is about 2and1/2 cups. It will thicken upon standing and you may need to thin with chicken stock.  simmer chicken in lightly salted water until tender about 10-15 minutes. Cool chicken will be slightly undercooked. Shred cooked chicken and then,just prior to serving,heat in 1 cup chicken stock. This will heat chicken without overcooking. In medium skillet,heat oil to 300 degrees. Pass tortillas into hot oil for a few seconds to soften and seal. Remove carefully and set aside between paper towels. Do this just prior to assembly fill softened tortillas with shredded chicken and 1-2 tablespoons sauce. Roll up and place seam-side-down in casserole. Pour green sauce over top and garnish with sour cream and cheese. place in 375-degree oven 5-8 minutes or just long enough to melt cheese.

Note:Sauce may be made a day in advance,but the dish is best when chicken is freshly prepared.


1      medium        Onion chopped
1/2  medium        Red/green pepper chopped
2                    Cloves garlic minced
9                    10 med mushrooms sliced — thinly
1                    15oz  can stewed tomatoes — with juice
1/2  cup           Frozen corn kernels
1                    15-oz can black beans — rinsed
1/2  teaspoon      Cinnamon
1/2                -1 tsp. oregano
1      tablespoon    Chili powder(maybe more)
1                    2tsp  cumin(maybe more start — with one)
or            more of cayenne
4                    Flour tortillas(not the huge — size, more if you do

1. Water saute onion,pepper garlic, until onion translucent.
2. Add spices and let them coat the onion mixture.
3. Add mushrooms and let cook briefly for 1-2 minutes.
4. Add can of stewed tomatoes and bring to simmer.
5. Reduce heat and simmer for 10 minutes.
6. Add corn and simmer for 10 more minutes.
7. Add beans and simmer for 5 minutes.
8. Warm tortillas so they are pliable, and with a slotted spoon scoop mixture in tortilla, roll, and place on dinner plate.  With tablespoon, take liquid and pour over tortillas. Repeat until done.

Serves 2 -3 people, depending on side dishes and hunger:)
NOTE: Simmering times are approximate, but you essentially want to let it cook so the flavors have combined, but not to reduce to a true stew.  It should look a soupy stew, so that you have liquid to put on tortillas.

Lentils with Chilies, Pork, and Fruit

1/2  pound         (1 heaped cup) lentils — brown if available
1/2  small         White onion
Sea salt to taste
The pork:
1      pound         Boneless stewing pork — cut
1-inch cubes
Sea salt to taste
The seasoning and final — cooking:
5      small         Chilies anchos — cleaned of
and seeds and
Lightly toasted
1/4  pound         Tomatoes — broiled
1                    Garlic clove — peeled and
1/4  teaspoon      Dried oregano — Mexican if

1                    Whole clove
1 1/2                Inch cinnamon stick
1      tablespoon    Melted lard or safflower oil
1      medium        Plantain (about 8-oz) — peeled and cut into
1/4                Inch cubes
2                    Thick pineapple slices — peeled, cored, and c
Small triangular wedges

The lentils: Run the lentils through your hands to make sure there are no stones or other foreign bodies in them. Rinse them in two changes of water and put into a pan. Add onion, salt to taste, and enough water to come about 2 inches above the surface of the lentils. Set over medium heat and bring to a fast simmer. Continue simmering until the lentils are quite soft ~ about 3 hours, depending on their age. Keep a pan of near-boiling water on the side, ready to add if necessary.

Put the pork pieces into a pan; add salt to taste and water to cover.
Bring to a fast simmer and continue simmering until the pork is tender but not soft – about 25 minutes. Strain, reserving the broth, and set broth and meat aside.

Cover the dried chilies with boiling water and leave to soak for about 15 minutes, until the chilies have softened and become fleshy. Drain and put into a blender with 1 cup of the reserved pork broth, the broiled tomatoes, garlic, oregano, clove, and cinnamon; blend until smooth, adding more broth only if needed to release the blades of the blender.

Heat the lard in a small frying pan, add the blended ingredients, and fry over medium heat, stirring and scraping the bottom of the pan, until reduced and well seasoned – about 4 minutes. Add to the lentils and add the pork, remaining broth, plantain, and pineapple; simmer together for about 30 minutes. Adjust salt and add water if necessary. The mixture should be like a thick soup.

Lime Butter Sauce

2      each          Egg Yolks — Large
1      tablespoon    Lime Juice
1/2  cup           Butter — NOT Margarine
1/2  teaspoon      Lime Peel — Grated

Stir egg yolks and lime juice vigorously in a 1 1/2-quart saucepan.
Add 1/4 cup of the butter.  Heat over very low heat, stirring constantly, until butter is melted. Add remaining butter. Continue heating, stirring vigorously, until butter is melted and sauce is thickening. (Be sure butter melts slowly so that sauce will thicken without curdling.) Stir in lime peel.  Serve hot or at room temperature.  Cover and refrigerate any remaining sauce. Makes about 3/4 cup of Lime Hollandaise sauce.


1      can           (16-ounce) black beans — rinsed and drained
1      can           (8-ounce) stewed tomatoes
2      teaspoons     Chili powder — to 3
1      teaspoon      Dried oregano or Italian her
22                    (6-inch) corn tortillas — to
1      cup           Finely chopped green onion — including tops
1 1/2  cups          Shredded Jarlsberg Lite chee

Procedure: Mix beans, tomatoes, chili powder and oregano in saucepan.
Cover and simmer 5 minutes. Uncover and simmer, stirring and crushing some of the beans against side of pot, 5 minutes longer. Set aside. Warm tortillas per package directions and keep warm under a hot, damp cloth. Place 1 tablespoon of bean mixture on center of each tortilla. Sprinkle with a rounded teaspoon of onion, then a tablespoon of cheese. Fold opposite sides of tortillas on top of mixture twice, forming square packets. Place fold sides down on non-stick pan. Repeat until all ingredients are used. Cook over low heat, covered, 3 to 5 minutes until heated through and bottoms are crispy. Presentation: Serve at once or keep warm on a covered warming tray.
Yield: Makes 6 to 8 servings (22 to 24 pieces).

Meatballs con Queso

1 1/2  pounds        ground beef
1 1/2  cups          bread crumbs
1/3  cup           onion — chopped
1/3  cup           milk
3      tablespoons   parsley — chopped
1/4  teaspoon      pepper
1                    egg
3      tablespoons   salad oil
16      ounces        velveeta cheese
4      ounces        green chiles — chopped
1      package       taco seasoning mix

Mix first 7 ingredients and shape into 1″ balls. Fry in oil. Remove cooked meatballs from skillet; in same skillet, on low heat, stir in chilies, cheese, taco seasoning and 3/4 cup water. Simmer till cheese is melted, stirring constantly.

Return meatballs to mixture in skillet cover and simmer until completely  heated throughout. Serve immediately with hot corn bread.

Meatballs In Chipotle Sauce

1      pound         ground pork
1      pound         ground beef
1/2  teaspoon      ground cumin
2      cloves        garlic — chopped
3                    eggs
1/4  cup           bread crumbs
salt and pepper — to taste
6                    chipotle chiles — pickled or en adobo
6      medium        tomatoes — roasted & peeled
1      cup           chicken broth
2      cloves        garlic
3                    cumin seeds
1      tablespoon    dried oregano
2      tablespoons   lard
salt and pepper — to taste

Combine the pork, beef, ground cumin, garlic, eggs, bread crumbs, and salt and pepper to taste. Mix well. shape the mixture into medium-size
meatballs. Cook the meatballs in the Chipotle Sauce for about 25 minutes.

To make the Chipotle Sauce, puree the chiles, tomatoes, broth, garlic,
cumin seeds, and oregano. Strain. Saute’ the puree in light lard and
season with salt and pepper to taste. Bring sauce to a boil.


4                    Chicken breasts — split
4                    Eggs
1/4  cup           Bottled taco sauce
1/2  teaspoon      Salt
2      cups          Fine dry bread crumbs
2      teaspoons     Chili powder
2      teaspoons     Ground cumin
1      teaspoon      Garlic powder
1      teaspoon      Dried whole oregano — crumbled
1/4  cup           Butter or margarine — melted
Shredded Iceburg lettuce
Shredded Longhorn or Cheddar — cheese
Tomato wedges
Dairy sour cream

Remove skin from chicken breasts and wipe with damp paper towels. Beat
eggs in a pie plate or shallow bowl with a fork; beat in taco sauce and

Combine bread crumbs, chili powder, cumin, garlic powder and oregano in
second pie plate or dish.  Dip chicken breasts in egg mixture, then into crumb mixture to coat well.  Arrange in a single layer in a large
jelly-roll pan; drizzle with melted butter.  Bake in a 375 F oven for 35 minutes until crisp and tender.  To serve, pile shredded lettuce on a large serving platter.  Arrange the baked chicken on top.  Garnish with shredded cheese, tomato wedges and sour cream.  Serve hot, warm, or at room temperature.

Makes 8 servings.


8      ounces        Tomato sauce
1      teaspoon      Ground cumin
1/4  teaspoon      Onion powder
1/8  teaspoon      Garlic powder
1/4  teaspoon      Cocoa
1/8  teaspoon      Salt
1      tablespoon    Chili powder
2                    Chicken breasts; boneless — cooked, chopped
1      cup           Rice
1      cup           Cheddar cheese — shredded
Sour cream
Picante sauce
Tomato — chopped (opt)

Prepare sauce in small saucepan by mixing 2/3 can tomato sauce and spices. Add chopped, cooked chicken. Put sauce on low heat and stir occasionally. Prepare rice. When rice is done, and remaining 1/3 can tomato sauce to rice and stir. To serve, place rice on plates, topped with chicken-sauce and then shredded cheese. Serve with sour cream, picante sauce, and chopped tomato if desired.


1      teaspoon      Chili powder
2      tablespoons   Soft brown sugar
2      tablespoons   Worcestershire sauce
150      milliliters   Chicken stock
4                    Skinless chicken breasts
1      teaspoon      Celery salt
2      tablespoons   Red wine vinegar
3      tablespoons   Tomato ketchup
3                    Drops tabasco sauce
150      milliliters   Natural yogurt

Mix the chili powder with the celery salt, brown sugar, red wine vinegar, worcestershire sauce, tomato ketchup, chicken stock and tabasco sauce.

Deeply score the chicken and arrange in a flameproof dish. Pour over the chili mixture, heat the grill to high and cook the chicken for 5 minutes.

Reduce the heat and cook for 10 minutes on each side. Baste the chicken
thoroughly with the chili sauce and grill for a further 10 minutes or
until the meat is tender and the juices run clear.

Transfer the chicken to a warmed serving dish and spoon over any sauce
from the grill pan. Top each portion with a generous dollop of natural

Garnish with coriander or parsley sprigs and serve with a salad.


1      tablespoon    Oil
1      pound         Chicken breasts — cubed
1      small         Onion — chopped
1      small         Green pepper — chopped
1      package       Frozen sweet corn — thawed
-10      ounce         package
1      cup           Chicken broth
1      cup           Mild salsa
1 1/2  cups          Minute original instant rice
1/2  cup           Shredded Cheddar cheese

Heat oil in large skillet on medium-high heat.  Add chicken, onion and
pepper; cook and stir until chicken is cooked through.  Add corn, broth
and salsa; bring to boil.

Stir in rice; cover.  Remove from heat.  Let stand 5 minutes.  Fluff with fork.  Sprinkle with cheese; cover.  Let stand 2 minutes, or until cheese melts.  25 minutes; makes 4 servings.

Mexican Chicken Rolls

2                    chicken breasts
1      can           green chiles
2      tablespoons   black olives — chopped
1/2  cup           Monterey jack cheese — shredded
1                    large egg — beaten
1      cup           tortilla chips — crushed
1/4  cup           vegetable oil — not olive oil
1/2  cup           enchilada sauce — canned
16      ounces        tomatoes — canned
1/2  cup           cheddar cheese

1. Chicken breasts: split, skin, bone and pound to flatten.
2. Crush the tortilla chips finely.
3. Chop enough black olives for 4-6 teaspoons.
4. On each chicken breast place 1 chili, 1 teaspoon or more of
chopped olives, and 2 tablespoons jack cheese. Roll breasts tightly and
fasten with wooden picks.
5. Dip each roll into the beaten egg, then into crushed chips.
6. Use heavy skillet to heat oil; brown rolls lightly. Place rolls in a shallow baking dish.
7. Chop the tomatoes but do not drain. Mix with the enchilada sauce and pour over chicken rolls.
8. Bake in preheated 350-degree oven for 35-40 minutes. Sprinkle with cheddar cheese and bake 5-7 minutes longer until cheese is bubbling.

Serving Ideas : Serve with chilled jicama slices and avocado halves.

Mexican Churros

2      cups          Canola oil
1      cup           water
1/2  cup           margarine
1/4  teaspoon      salt
1      cup           all-purpose flour
3                    eggs
1/4  cup           sugar
1/4  teaspoon      ground cinnamon

1. Heat water, margarine and salt to rolling boil in 3-quart
saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute.
2. Remove from heat. Beat in eggs all at once and continue beating
until smooth.
3. Heat oil to 1-1/2 inch depth in heavy skillet to 360 degrees.
4. Spoon the dough into a decorator’s tube with large star tip for
authentic looking churros. Squeeze 4-inch strips of dough into hot oil.
Fry 3 or 4 strips at a time until golden brown, turning once; about 2
minutes on each side.
5. Drain. Mix sugar and cinnamon in brown paper bag. Shake the
churros in the sugar mixture.

NOTES : Churros, or Crullers, are to the Spanish and Mexicans what
doughnuts are to Americans for coffee breaks.

Mexican Corn Bread

1      cup           cornmeal
1      cup           flour
2      tablespoons   sugar
4      teaspoons     baking powder
1/2  teaspoon      chili powder
2                    eggs — beaten
1/2  cup           milk
1/2  cup           butter — melted
1      tablespoon    jalapeno pepper — chopped
1/2  cup           sweet red peppers — chopped
1/2  cup           onion — chopped
1      can           creamed corn
1      cup           Monterey jack cheese — shredded

Sift dry ingredients together. Beat together milk and eggs. Beat in
melted butter. Add to dry ingredients. Stir in remaining ingredients. Mix thoroughly. Pour into a greased 8″ or 9″ square pan. Bake 30 minutes at 400 degrees.


1      pound         Hamburger
1                    Small onion — chopped
8      ounces        Velveeta
8      ounces        Monterey jack w/jalapenos
15      ounces        Can stewed tomatoes
10 1/2  ounces        Can mushroom soup

Brown hamburger and onion in skillet.  Place in crockpot, on high heat,
add cubed cheeses and stir occasionally until melted.  Add tomatoes and
soup.Heat through.  Reduce heat to low to keep dip warm.

Mexican Fiesta

2      tablespoons   Margarine
13                    buttermilk biscuits — refrigerated
16      ounces        Salsa — Thick & Chunky
12      ounces        Monterey jack cheese — shredded
1/2  cup           Green bell pepper — chopped
1/2  cup           green onion — sliced
2 1/4  ounces        black olives — sliced/drained

1         cup                        Salsa

Heat oven to 375 degrees. Melt margarine in oven in 13″ X 9″ glass baking dish or non-aluminum pan. Tilt to evenly coat dish. Separate
the biscuits; the cut each biscuit into 8 pieces. Place biscuit pieces in large bowl, toss with salsa. Spoon evenly into margarine coated dish.

Sprinkle with cheese, bell pepper, onions and ripe olives.
Bake at 375 deg. for 35 to 45 minutes or until edges are deep golden brown and center is set. Let stand 15 min, Cut into squares; serve with 1 cup salsa if desired.


Vegetable cooking spray
1/2  pound         Freshly ground raw chicken
1/2  cup           Chopped onion
1 1/2  teaspoons     Ground cumin
1/4  teaspoon      Crushed red pepper
1/8  teaspoon      Salt
1      can           (4-oz) chopped green chilies
5                    (6-inch) corn tortillas —
1/2  cup           (2 oz) shredded sharp —
Cheddar cheese
1      cup           Evaporated skimmed milk
1 1/2  teaspoons     Cornstarch
1/8  teaspoon      Salt
2                    Eggs
1                    Egg white

Coat a large nonstick skillet with cooking spray, and place over
medium-high heat until hot. Add chicken and onion, and cook until chicken is browned, stirring to crumble. Remove from heat. Add cumin and next 3 ingredients; stir well, and set aside. Coat a 9-inch pie plate with cooking spray. Arrange remaining tortilla halves, overlapping slightly, around edge of pie plate. Spoon chicken mixture into prepared crust, and sprinkle with cheese. Combine milk and next 4 ingredients in container of an electric blender; cover and process until smooth. Pour over cheese. Bake at 350 degrees for 45 minutes or until a knife inserted 1 inch from center comes out clean; let stand 10 minutes.
Yield: 6 servings

Mexican Lasagna

2      Lb            Ground Beef
1 1/2  Tsp           Ground Cumin
1      Tbsp          Chili Powder
1      Can           (16 Oz) Tomatoes — chopped
2      C             Small Curd Cottage Cheese
1      Egg
2      C             Lettuce — shredded
10                    Corn Tortillas
1/4  Tsp           Garlic Powder
1/4  Tsp           Red Pepper
1/2  Tsp           Black Pepper
1/2  C             Cheddar Cheese — grated
1/2  C             Tomatoes — chopped
1/4  C             Black Olives — sliced
3                    Green Onions — chopped

Brown ground beef and drain.  Add cumin, chili powder, garlic powder, red pepper, pepper, and tomatoes.  Heat through.  Cover bottom and sides of 9 x 13 inch baking dish with tortillas.  Pour beef mixture over tortillas. Place a layer of tortillas over beef mixture.  Combine cottage cheese, cheddar, and egg. Pour over tortillas.  Bake at 350 degrees F for 30 minutes.  remove from oven and sprinkle with lettuce, tomatoes, green onion, and olives in diagonal rows over the top.

Mexican Potatoes

1      lb            potatoes, mashed — coarsely (4 large)
1/4  cup           onion, diced
1      cup           tomatoes — diced
1/2  tsp           fresh  ground black pepper — To taste
1/2  tsp.          hot chili pepper — to taste (1/2 to 1)
salt to taste
1      clove         garlic — pressed or minced

Fry all ingredients, except potatoes,  together  for 5 minutes or until
they are clear and tender. You may add oil or butter to your taste.  Add potatoes, fry until heated through.  Garnish with shredded cheese.

Mexican Quiche 1

4      ounces        Chilies, green — chopped
1      cup           Cheese, swiss — shredded
2      cups          Cream — light
Cayenne pepper
6      each          Bacon slices, cooked — crumbl
5      each          Egg
1/4  teaspoon      Salt
4      each          Tostaco shells

Put cheese into shells. Mix bacon with drained chilies and put into
shells. Beat eggs, cream and salt. Pour into shells. Sprinkle cayenne over top. Bake at 350 degrees for 25 to 30 minutes. Cool 5 minutes.

Mexican Quiche 2

1      each          Tortilla — 6″ flour
3      ounces        Sausage
1      each          Egg
1/8  teaspoon      Salt
2      ounces        Cheese — jack
1      tablespoon    Green pepper — chopped
1/4  cup           Milk

Heat tortilla and place in small greased dish. Top with half of the
cheese. Cook sausage and pepper and add to dish. Mix together remaining
ingredients and pour over dish. Top with rest of cheese.
Bake at 350 degrees for 30 to 35 minutes.


1 1/4  cups          Rice — long-grain
2                    Egg whites
2      tablespoons   Olives,black,ripe — sliced
2      tablespoons   Green onion — sliced
1/3  cup           Monterey Jack — shredded
1      cup           Chicken breast — shredded
2      tablespoons   Green chilies — chopped
2      tablespoons   Green onion — sliced
2      tablespoons   Black olives,sliced — ripe
Dairy sour cream
Green chilies — chopped
Black olives — sliced
Picante sauce

1. Prepare Crust: Cook rice following package directions, salt optional.
Drain to remove any excess liquid. Cool slightly, Lightly beat egg whites in small bowl; stir in olives and green onion. Stir egg-white mixture into rice. Coat inside of 10″ tart pan with removable bottom with nonstick vegetable-oil cooking spray. Spoon the rice into the pan to cover the bottom evenly and make a high rim.
2. Prepare the Filling: Scatter half the cheese over the crust. Combine
the chicken, chilies, green onion, olives and picante sauce in a
medium-size bowl. Spread in the crust.
3. Bake in preheated moderate oven (350’F) for 20 minutes. Scatter the
remaining cheese over top. Bake for another 10-15 minutes or until the
cheese is melted. Let stand for 10 minutes. Remove the pan sides; place
the tart on a serving plate. Garnish with dairy sour cream, chopped green chilies and black olives, if you wish, and serve with additional picante sauce.

Mexican Salsa

1      each          8 oz. can tomato sauce
2      tablespoons   Crushed red chili
1/2  teaspoon      Cumin powder
1/2  teaspoon      Oregano
1      teaspoon      Salt
2      each          Garlic cloves — minced (or
1/4  teaspoon      Garlic powder)
2      teaspoons     Vinegar
1      each          Juice of half a lemon

Combine all ingredients and mix well. Let stand for 3 hours.
Excellent with tacos or as a dip for tortilla chips.

Mexican Steak

1      pound         round steak
2      tablespoons   lard
2                    potatoes — sliced
8                    green chiles — roasted & peeled
2      small         onion — sliced
1      cup           tomatoes — cooked
1      clove         garlic — finely chopped
1      tablespoon    vinegar
1      teaspoon      salt
1/8  teaspoon      pepper
1      tablespoon    flour

Rub vinegar on both sides of the meat. Pound in garlic, salt, pepper, and flour. Cut into small pieces. Brown in hot lard. Cook until meat is
tender. Add vegetables; season to taste. Cover. Simmer until vegetables
are tender.


2                    Chicken breasts — skinned and

1      tablespoon    Dried bread crumbs
1      tablespoon    Grated Parmesan cheese
2      tablespoons   Mild green chilis — chopped
1/2  teaspoon      Chili powder
1                    Egg — beaten
1      ounce         Moneterey Jack cheese — cut
two slices — 3 x 1 in.

Preheat oven to 375.  With kitchen hammer, pound out breasts to 1/
4 in thick.  On each one, place a Tbsp. of chilis and slice of Jack

Roll up an place seam side down in baking dish.  Brush with beaten egg.
Mix together bread crumbs, Parmesan cheese and chili powder and sprinkle over the chicken rolls, patting into place to form a crust. Bake for about 20 min- cheese inside will be melted and the crust nicely browned. Serves 2.

Mexican Succotash

1/2  pound         ground beef
1/4  cup           chopped onion
1/2  teaspoon      chili powder — (1/2 to 1)
1/8  teaspoon      garlic powder
1      dash          red or black pepper
1      can           corn — (7 oz)  drained
1      can           tomato sauce — (8 oz)
1      cup           corn chips — slightly crushed
2      ounces        shredded cheddar

In 1qt micro safe casserole crumble beef; add onion. Micro 3min on
high or until no longer pink; drain. Stir in chili powder, garlic, pepper, corn & tomato sauce. Micro 5min on high; stir. Sprinkle w/ chips; top w/ cheese.

Microwave 2 min on high or til cheese melts. 2 servings.


2      teaspoons     Vegetable oil
1      small         Onion — finely diced
1      small         Jalapeno pepper, seeded — finely diced
1                    Clove garlic — minced
1/4  teaspoon      Ground cumin
1/4  teaspoon      Dried oregano
1/4  teaspoon      Chili powder
1      pinch         Ground coriander seeds
16      ounces        Black beans, rinsed — drained
3      tablespoons   Water
Freshly ground pepper to — taste
1/2                Avocado, pitted, peeled — diced
1                    Plum tomato — diced
1                    Scallion — minced
1      tablespoon    Minced fresh coriander — (cilantro)
2      teaspoons     Fresh lime juice
1      pinch         Grated lime zest
4                    Flour tortillas — warmed

Garnishes:  shredded romaine lettuce, sliced red onion, grated Monterey
Jack cheese, and sour cream.

1.  Stir oil, onion, jalapeno, and garlic together in 9-inch glass pie
plate.  Cover with plastic wrap, leaving one corner open for vent.
Microcook on HICH power 1 minute.  Stir in cumin, oregano, chili powder, and ground coriander;  microcook, covered and vented, 1 minute. Stir in beans and water;  microcook, covered and vented, 2 minutes. Transfer 1/2 cup bean mixture to blender or food processor and puree. Stir back into remaining beans.  Season to taste with salt and pepper.

2.  Combine avocado, tomato, scallion, fresh coriander, lime juice, and zest in small bowl.  Season salsa to taste with salt and pepper.

3.  When ready to serve, microcook beans, covered and vented, until very hot, 1-3 minutes.  Serve beans with tortillas, salsa, and garnishes.

Modern Version of Hardtack

2      cups          White Flour
1/2  cup           Wheat Germ
1      tablespoon    Sugar
2      cups          Masa Harina
1/2  cup           Quick-cooking Oats
1      tablespoon    Salt
Sesame Seeds (optional)
Seasoned Salt (optional)
Caraway Seeds (optional)
Onion Flakes (optional)
1 3/4  cups          Water

Mix all dry ingredients thoroughly.  Add water.  Mix with hands until
well- moistened but not sticky.

Divide into 4 parts, roll out each quarter until 1/4 inch thick, place on cookie sheet (each part should cover half a cookie sheet).  Bake at 350 for 30 minutes.  Score with a knife before baking, if desired.  Break into pieces as needed.  Keeps indefinitely in air-tight, moisture-proof containers.

Zip-lock bags are good for carrying hard-tack in a backpack.


2      tablespoons   Salad oil
1 1/3  cups          Rice
2      tablespoons   Minced onion
1      pound         Ground beef/chuck/hamburger
1/2  teaspoon      Salt
2                    8 oz cans tomato sauce
1                    Beef bouillon cube
1      cup           Hot water
1      teaspoon      Soy sauce
1      teaspoon      Salt

In hot fat in skillet, cook rice with onion and beef till golden brown.
Add salt and rest of ingredients; simmer, covered until rice is tender.
Makes 4 servings.


1      pound         Hamburger
1                    Envelope taco seasoning mix — like French’s
1      can           Tomato sauce
1 1/2  cups          Water
1      cup           Grated cheese
12      ounces        Bag baked tortilla chips

Saute meat in skillet. Add taco seasoning mix, tomato sauce, and water.
Bring to a boil, reduce heat and simmer uncovered 15 minutes. Add tortilla chips, mix, being careful not to break chips. Pour into a 2 inch deep by 8-inch round or square baking disk. Bake in 400 F oven for 10-15 minutes.

Top with cheese, bake a little longer if desired.

Monterey Jack Cheese Bread

4      ounces        Monterey jack cheese — cut in 1-inch cubes
3                    eggs
1/2  cup           milk
1/2  teaspoon      dried rosemary
1/2  teaspoon      dried basil
1 1/2  cups          buttermilk baking mix
1      tablespoon    black olives — chopped
1      tablespoon    green chiles — chopped
1      tablespoon    dried tomatoes — optional

* Substitute either cheddar or Swiss cheese for the Monterey Jack.

1. Preheat oven to 400 degrees. Grease an 8-inch pie plate.
2. Cut cheese into 1-inch cubes. Fit the steel knife blade into the work bowl. Process cheese until chopped into 1/4 inch pieces. Remove 1/2 cup cheese from bowl and set aside for topping.
3. Add eggs, milk, rosemary, basil and biscuit mix to cheese in bowl. Process until batter is smooth, 10-15 seconds, stopping machine once to scrape down sides of bowl with rubber spatula.
4. Pour into prepared pie plate. Sprinkle top of batter with
remaining cheese. Bake until bread is light golden brown, about 20
minutes. Cut into wedges to serve. Makes 4-6 servings.

Chicken Fiesta

2      cups          cooked chicken — (boneless); chopped
6                    scallions — sliced
1      teaspoon      ground cumin
1      cup           picante sauce — divided
12                    taco shells
warmed according to the package directions
1/2  head          iceberg lettuce — shredded
1/2  cup           monterey jack cheese — (2 oz.); shredded

In a medium-sized saucepan, combine the chicken, scallions, cumin, and 3/4 cup picante sauce over low heat.  Cook for 5 to 6 minutes, then spoon evenly into the taco shells.  Top with the lettuce, cheese, and remaining picante sauce.  Serve immediately.

NOTES : “You can use these same ingredients to make an easy version of
chicken fajitas. Just roll the mixture in 12 flour tortillas instead of
the taco shells.”

Quick Quesadillas

1 1/2                jalapeno cheese — (spread) softened
12      flour         tortillas
1 1/2  teaspoons     vegetable oil — plus extra if needed
Shredded lettuce for topping, optional
Salsa for topping, optional
Guacamole for topping, optional

Spread the 1/2 cup of the softened cheese spread on each of 6 tortillas;
tops with the remaining 6 tortillas.  In a large skillet, heat the oil
over medium heat and fry the quesadillas for 1 – 2 minutes per side, or until golden brown.  Remove from the skillet and cut into quarters.  Serve the quesadillas topped with shredded lettuce, salsa, and guacamole, if desired.

NOTES : “If you’d like, you can use pita bread instead of flour tortillas. Just cut 6 pitas in half horizontally, forming 12 circles, then continue as above.


6      ounces        Cheddar Cheese; Shredded — *
6      each          Jalepeno Chilies — **
Tortilla Chips

*  There should be 1 1/2 cups of cheese. ** Jalapenos should be seeded and each cut into 6 slices.

Sprinkle each with 1/4 of the cheese and 1/4 of the Jalapeno slices.
Set oven control to broil.  Broil tortilla chips with the tops only 3 to 4 inches from the heat until the cheese is melted and serve hot.

Nadine’s Fiesta Flautas

Avocado mashed
cottage cheese, can smooth in a blender — if desired
lemon juice
green chiles/roasted/skinned/stems/seeds — removed/chop
(or use frozen)
oregano leaves — crushed
onion powder
garlic powder
corn tortillas

Sprinkle avocado with lemon juice to preserve color.  Mix three parts
avocado to one part cottage cheese and blend.  Add green chiles, oregano, onion powder, and garlic powder to taste.  Fry tortillas in shallow hot shortening till softened and drain on paper towels.  On heated griddle, roll up tortillas with a few tablespoons of avocado filling.  Heat through.  Serve immediately.

New Mexico Pinto Beans

3      cups          Dry pinto beans (1-1/2 lb)
2 1/2  quarts        Water
1      each          Meaty hambone or
1/4  pound         Salt pork or cubed bacon
1      teaspoon      Salt — or more to taste

Wash and pick over the beans, removing loose skins or shriveled beans. Put in a large covered pot and cover with hot water. Soak over night if you want to cut down on cooking time. When beans start to simmer add ham bone, salt pork or bacon. Add more water as needed but only hot or boiling wnater. Never add cold water the beans will turn dark. If you cook without a lid the beans will also turn a dark color. When the skins are almost as tender as the inside of the beans, they are done. They should not be broken. Add salt and allow to stand before serving.


3                    Med. green tomatoes
Coarsely chopped
4                    Tomatillos (small Mexican
Green tomatoes) — coarsely
2                    Jalapeno peppers (or more)
Stems removed and coarsely
3                    Small cloves garlic
3                    Medium ripe avacados
4                    Sprigs cilantro — *
1      teaspoon      Salt or to taste
1 1/2  cups          Imitation sour cream

* Also called Chinese Parsley or Fresh Coriander.
Place green tomatoes, tomatillos, jalapeno peppers and garlic in a
saucepan, bring to a boil, lower heat, simmer 15 minutes or until tomatoes are soft. Remove from heat, cool slightly. Peel, seed and slice avocados, set aside. In food processor, place part of the green tomato mixture with part of the avocados, cilantro and salt, cover. Process until smooth, turn into large bowl. Repeat with remaining green tomato mixture and avocado. Add to mixture in bowl, stir in sour cream, cover with plastic wrap. Chill. Makes 5-6 cups. Note: Real sour cream can be used instead of imitation.

Oaxacan Nuts

2      tablespoons   Olive oil
2      teaspoons     Garlic salt
2      pounds        Canned mixed nuts
1      package       Chili seasoning mix (5/8-oz)
2      teaspoons     Extra-hot chili powder

Heat oil with garlic salt. Add nuts, reduce heat and toss, using 2 spoons, until nuts are well coated.

Transfer to large bowl. Blend chili seasoning and chili powder and add to nuts. Toss mixture until nuts are well coated. Store in airtight container and refrigerate for at least 2 days to blend flavors. Nuts may be frozen. If frozen, reheat at 350F 5 minutes.
Makes 2 pounds

Pan Dulce (Sweet Bread)

3 1/2  c             Flour
1/2  c             Powdered milk
2      pkg           Active dry yeast
2      tbsp          Shortening
1      tsp           Salt
1                    Egg
1/2  c             Sugar
1 1/4  c             Warm tap water
1/2  c             Butter
1      tsp           Ground cinnamon or vanilla
1/2  c             Sugar
2/3  c             Flour
1                    Egg yolk

Stir together 1 C of the flour, the yeast, salt, sugar and powdered milk.

Add shortening, egg and hot water.  Beat at medium speed for 2 minutes.
Add another cup of flour and beat at high speed for 2 minutes.  Stir in
remaining flour and mix well.

Turn onto lightly floured board.  Dough will be soft and sticky.  Do not knead but gently turn dough several times with a spatula to lightly coat with flour.  Cover loosely with plastic wrap and allow to rest 20 minutes. Meanwhile grease 2 baking sheets and make topping.

TOPPING:  Cream butter and sugar.  Add egg yolk and cinnamon and blend.
Add flour and mix well.  Mixture will be crumbly.

With floured hands, divide dough into 12 pieces and shape into round flat buns.  Place on greased baking sheets.  Sprinkle equal amounts of topping over each bun and press lightly into dough.

Loosely cover rolls with plastic wrap and refrigerate 4-24 hours.  Remove from refrigerator, uncover and let stand while preheating oven to 400 F. Bake 15 minutes.

Papaya Relish

1/2  cup           Red Onion — Chopped
1/2  cup           Red Bell Pepper — Chopped
1      each          Red Chile; Small — *
1      tablespoon    Vegetable Oil
1/4  cup           Fresh Mint Leaves — Snipped
2      tablespoons   Lime Juice
1      each          Papaya — **

*    Chile should be seeded and finely chopped. ** Papaya should be pared, seeded and cut into 1/2 inch cubes.

Cook onion, bell pepper and chile in oil over medium
heat, stirring frequently, until tender. Stir in remaining ingredients.
Cover and refrigerate until chilled, about 2 hours.

Makes 3 cups of relish.


4      quarts        Fresh hot peppers
2      tablespoons   Prepared horseradish
2                    Cloves garlic — whole
10      cups          White vinegar
1 1/2  cups          Pickling salt
1/4  cup           Honey
4      quarts        Plus 2 cups water

Cut two small slits in each pepper. You may want to wear gloves to prevent burning hands. Dissolve salt in 4 quarts water. Pour over peppers and let stand 12 to 18 hours in a cool place. Drain, rinse and drain thoroughly. Combine 2 cups water and all remaining ingredients except honey; simmer 15 minutes, then add honey. Remove garlic. Pack peppers into hot jars, leaving 1/4-inch head space. Pour boiling hot pickling liquid over peppers, leaving 1/4-inch head space.
Adjust caps. Process half-pints and pints 10 minutes in a boiling water
bath. Yield: 16 half-pints or 8 pints.

Pina al Horno Con Natillas (Baked Pineapple w/ Sauce)

1                    pineapple
1/4  cup           sugar
3      tablespoons   rum — * see note
1/4  cup           butter or margarine
— Natillas sauce: —-
1      pint          light cream
1/4  teaspoon      salt
1/4  cup           sugar
3                    eggs — ** see note
1      teaspoon      cornstarch
1      teaspoon      vanilla extract

* Use 1 teaspoon rum flavoring instead of rum if desired.
** Use 1 whole egg and 2 egg yolks.

Lay pineapple on side and cut a thick slice off one side, being
careful not to cut into the leaves. Carefully scoop out the insides and
cut into bite-sized pieces. Sweeten the pieces to taste with the sugar.
Mix in the rum or rum flavoring. Put mixture back into shell and dot with butter. Wrap the pineapple, including leaves, with foil. Bake for 20 minutes at 350 degrees. Replace the top, serve warm on pretty platter with the chilled sauce.

SAUCE: Scald the light cream (or half-and half); cool slightly. Add the
salt, sugar beaten with 1 whole egg and 2 egg yolks, cornstarch and
vanilla. Cook in double boiler over simmering water, stirring constantly, until smooth and slightly thickened. Chill.


4      cups          Water
2      cups          Pinto Or Black Beans — 1 lb
1/2  cup           Onion; Chopped — 1 Md
1/4  cup           Vegetable Oil
1      teaspoon      Salt
1      teaspoon      Cumin Seed
2      each          Cloves Garlic — Crushed
1      each          Bacon — Slice

Mix the water, beans, and onion in a 4-quart Dutch oven.  Cover and heat to boiling.  Boil 2 minutes and remove from the heat; let stand for 1 hour.

Add just enough water to the beans to cover.  Stir in the remaining
ingredients and heat to boiling.  Cover and reduce the heat.  Boil gently, stirring occasionally, until the beans are very tender, about 2 hours, (add water during the cooking time if necessary); drain the beans.  Beans can be covered and refrigerated up to 10 days.

Plum Barbecue Sauce

1/4  cup           Onion; Chopped — 1 small
1/4  cup           Butter Or Margarine
1/4  cup           Chile Sauce
2      teaspoons     Mustard — Dijon-style
16 1/2  ounces        Purple Plums; 1 cn — *
6      ounces        Frozen Lemonade; Thawed — 1 cn

*  Plums should be drained, pitted and finely chopped.

Cook onion in margarine in 2-quart saucepan stirring occasionally, until tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat to low.  Simmer, uncovered, 15 minutes, stirring occasionally. Makes about 2 cups of sauce.

Pollo En Escabeche  (Shredded Chicken Yucatan)

10                    peppercorns
1/4  teaspoon      ground oregano
1/2  teaspoon      salt
2      cloves        garlic — crushed
1      tablespoon    vinegar
2      large         red onions
2      heads         garlic
juice of 3 bitter oranges *
3      pounds        chicken legs and thighs
1      teaspoon      salt
1/2  teaspoon      ground oregano
1                    xcatic chile **
1                    habanero chile — seeds removed
2                    serrano chiles — seeds removed
flour tortillas

* or mix 1 cup lime juice with 1/2 cup orange juice
** or substitute yellow wax hot

Place the peppercorns, oregano, and salt in a spice or coffee grinder and grind to a powder. Combine this powder with the garlic and vinegar and make a paste. Set aside.

Roast one of the onions and both heads of garlic in a 350-degree oven for 20 minutes. Let cool.

Peel the remaining onion, slice it into rings, and marinate it in the
bitter orange juice.

Place the chicken in a stockpot with water to cover, salt and oregano, and simmer until the chicken is tender, about 30 minutes.

Drain the chicken, reserving the broth, and transfer it to an oven-proof dish. Add the peppercorn paste and 2 tablespoons of the bitter orange juice, and bake uncovered at 350 degrees until golden brown, about 30 minutes.

Peel the roasted onions and garlic and combine them with the resreved
chicken stock. add the chiles and simmer for 5 minutes. Add the marinated onion, bring to a boil, and remove from the heat immediately.

Drain the broth and reserve both the broth and the chiles and onions.
Separate the chiles from the onion and coarsely chop them.

Skin the chicken and shred the meat from the bones. Add the chopped chiles and the onion to the chicken and mix well. Reduce the stock by boiling to 1 1/2 cups and add it to the chicken mixture until the mixture is moist but not soupy.

Serve the chicken with Salsa Xcatic and Salsa de Aguacate (see recipes) on the side.


1                    Lemon  — juiced
1                    Orange — juiced
2      tablespoons   White vinegar
2                    Worchestershire sauce
1/2  cup           Chili sauce
2      teaspoons     Sugar
2      teaspoons     Garlic powder
Tabasco to taste
2      tablespoons   Oil

Just marinate chicken in this mixture for 4-24 hours.
Grill 20 minutes on each side. Serve with flour tortillas and fresh salsa.


1                    8 oz can tomato sauce
1/2  cup           Picante sauce
1      teaspoon      Ground cumin
1/2  teaspoon      Garlic salt
1/2  teaspoon      Oregano — crushed
2                    Whole chicken breasts — boned, skinned and s
Salt and pepper as desired
2      medium        Onions — cut into 1/2″ wedges
2      tablespoons   Vegetable oil
2      cups          Zucchini — cut into 1/2″
1 medium — zucchini)

Combine tomato sauce, picante sauce, cumin, garlic salt and oregano; mix well. Cut chicken into 1″ pieces; sprinkle with salt and pepper.
Cook chicken and onions in oil in large skillet over medium heat, stirring frequently, until chicken is lightly browned and almost cooked through, about 5 to 7 minutes. Stir tomato sauce mixture into skillet; mix well. Stir in zucchini. Cover and simmer 5 minutes.

Uncover; cook and stir about 1 minute to thicken sauce, if necessary.
Serve with additional picante sauce. Serves 4.

Pork Stew With Corn Bread Topping

1      each          Red Bell Pepper — Small
1      each          Yellow Bell Pepper — Small
1      pound         Pork; Boneless Loin — *
1/2  pound         Chorizo Sausage — Bulk
1      cup           Onion; Chopped — 1 Large
2      each          Cloves Garlic — Finely Chopped
1      cup           Beef Broth
1      tablespoon    Basil Leaves — Dried
1      tablespoon    Cilantro Leaves — Dried
2      teaspoons     Red Chiles — Ground
1      cup           Corn — Whole Kernel
1      cup           Tomato; Chopped — 1 Medium
1      each          Squash; Small — **
2 1/4  ounces        Sliced Ripe Olives — Drained
1 1/2  cups          Cornmeal — Yellow
1/2  cup           Unbleached Flour
1      cup           Dairy Sour Cream
2/3  cup           Milk
1/4  cup           Vegetable Oil
2      teaspoons     Baking Powder
1/2  teaspoon      Baking Soda
1/2  teaspoon      Salt
1      each          Egg — Large
Fresh Tomato Salsa — ***

*    Meat should be cut into 1-inch cubes. ** Use 1 small butternut or
acorn squash, pared and cut into 1/2-inch

Seed peppers and cut 5 thin slices from each pepper and reserve. Chop remaining bell peppers (about 1/2 cup each).

Cook pork, sausage, onion and garlic in 4-quart Dutch oven over medium
heat, stirring occasionally, until pork is no longer pink; drain. Stir in chopped bell peppers, broth, basil, cilantro and ground red chiles.  Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring
occasionally. Stir corn, tomato, squash and olives into meat mixture; cook another 15 minutes.

Heat oven to 425 degrees F.  Prepare Cornbread Topping. Pour meat mixture into ungreased rectangular baking dish, 13 X 9 X 2-inches, or 3-quart shallow casserole. Pour Corn Bread Topping over meat mixture; carefully spread to cover, sealing to edge of dish.

Arrange reserved bell pepper slices on top.  Bake until topping is golden brown, 15 to 20 minutes.

Serve with Fresh Tomato Salsa. CORN BREAD TOPPING: Mix all ingredients;
beat vigorously for 30 seconds.

Pumpkin Seed Sauce

1      cup           Pumpkin Seeds — Shelled
1/4  cup           Onion; Chopped — 1 sm
1      each          Bread; White — Slice *
1      each          Clove Garlic — Crushed
2      tablespoons   Vegetable Oil
2      tablespoons   Green Chiles; Chopped — Canned
14      ounces        Chicken Broth — Canned
1/2  cup           Whipping Cream
Dash Salt

*  Slice of white bread should be torn into small pieces.

Cook pumpkin seeds, onion, bread, and garlic in oil, stirring frequently, until bread is golden brown. Stir in chiles. Place mixture in food processor workbowl fitted with steel blad; cover and process until smooth. Stir in broth, whipping cream and salt. Makes about 3 cups of sauce. BLENDER METHOD: Place pumpkin seed mixture and about half the broth in blender container; cover and blend until smooth.  Stir in remaining broth, the whipping cream and salt.

Quelites (Spinach with Beans)

3      tablespoons   Onion — chopped
1      tablespoon    Bacon drippings
1 1/2  cups          Prepared pinto beans
1      tablespoon    Chili seeds
1/4  teaspoon      Salt
1 1/2  pounds        Cooked fresh spinach
1      each          Boiled egg — sliced

Saute’ onion in fat and add beans, chili, salt and spinach. Simmer for 10 minutes. Add egg slices as garnish and serve. NOTE: Frozen or canned
spinach may be substituted for the fresh. Quelites is the name for wild
spinach but since this difficult to find, fresh spinach has been

Quick and Easy Tacos

1      cup           Velveeta salsa Dip
1/2  pound         Ground beef — cooked drained
10                    Taco shells
1      cup           Lettuce
3/4  cup           Tomato

Stir Velveeta cheese spread salsa dip into cooked meat. Fill taco shells with meat mixture,  Top with lettuce and tomato


2      teaspoons     Cocoa powder — unsweetened
1 1/2  teaspoons     Chili powder
1/2  teaspoon      Cumin — ground
1/2  teaspoon      Oregano — dried crushed
1/4  teaspoon      Salt
1      can           Tomato sauce — 8-oz can
1/4  cup           Onion — finely chopped
3                    Garlic cloves — minced
1      pound         Chicken breast halves
Boneless, skinless — cut into
Bite-sized strips
1      can           Green chili peppers, 4 oz
Diced — drained
Almonds — toasted sliced (opt
Flour tortillas or hot — cooked rice
Tomato — chopped (optl)
Lettuce — shredded (optl)
Avocado — sliced (optl)

In a 1-1/2 quart microwave-safe casserole, combine cocoa powder, chili
powder, cumin, oregano and salt. Stir in tomato sauce, onion and garlic.

Micro-cook, covered, on 100% power (high) for 2 to 3 minutes or until
mixture is bubbly around edges, stirring once. Stir in chicken and chili peppers. Cover; cook on high for 8 to 10 minutes (10 to 12 minutes for low-wattage ovens) or until chicken is tender and no longer pink inside, stirring every 3 minutes. Garnish with almonds, if desired.

Serve with warm tortillas or hot cooked rice, tomato, lettuce and
avocado, if desired.

Radish And Cilantro Relish

2      cups          Radishes — Thinly Sliced
1/2  cup           Onion; Chopped — 1 Med
3      tablespoons   Orange Juice
2      tablespoons   Lime Juice
2      tablespoons   Fresh Cilantro — Fine Snipped
2      tablespoons   Vegetable Oil
1/4  teaspoon      Salt
1/8  teaspoon      Pepper — Freshly Ground

Mix all ingredients in glass or plastic bowl.  Cover and refrigerate at
least 1 hour. Makes 3 cups of relish.

Red Chili Sauce

16      each          Dried red chili pods
1      each          Hot Water
2      each          Cloves garlic
1      each          Salt to taste

Open each dried red chili pod. Wash well inside and out and remove
blemishes. Remove stems, seeds and veins from the pods. For hotter chili leave some veins. Rinse with cold water and soak in hot water for one hour or until soft. Place the pods in an electric blender (or food processor) and add enough water to almost cover them, leaving about two inches head space. Blend until smooth and skins disappear, about 2-3 minutes. If sauce seems to be too thick, add more water and blend for another 1 minute or until skins disappear. Add 2 cloves garlic and process until well blended. Salt to taste.

Red Enchilada Sauce

10      each          Large red chile pods
1 1/2  teaspoons     Flour
4      each          Garlic cloves
1/4  teaspoon      Cumino
1      teaspoon      Cilantro (optional)
1 1/2  teaspoons     Bacon drippings
1      each          Small onion chopped
1      each          Salt and pepper to taste
1      tablespoon    Oregano

Boil chile pods in small sauce pan with 8-12 oz of water until soft.
Place chiles, oregano, onions, garlic and salt and pepper in blender.
Liquefy mixture.

In a 2 qt. sauce pan heat bacon drippings and brown flour.  Add the chile mixture and simmer for 30-45 minutes.

Red Pepper-Sour Cream Sauce

3      each          Red Bell Peppers — *
1      each          Red Jalapeno Pepper — *
1/2  cup           Dairy Sour Cream
1      teaspoon      Sugar

*  Peppers should be roasted and peeled.

Place bell peppers and chile in food processor workbowl
fitted with steel blade or in a blender container; cover and process until well blended. Stir in sour cream and sugar. Makes about 2 cups of sauce

Refried Bean Bake 2

1      can           refried beans — 16-oz
1                    onion — finely chopped
1                    green bell pepper — finely chopped
4      large         eggs
1 1/2  cups          cheddar cheese, shredded — 6-oz
1      teaspoon      chili powder
1/8  teaspoon      garlic powder
1      jar           salsa — 12-oz

Mix beans, onion, green pepper, eggs, 3/4 cup of the cheese,
chili powder and garlic powder. Blend well. Pour into ungreased 9x9x2-inch pan. Sprinkle with remaining cheese. Bake, uncovered, in 350 degree oven about 30 minutes or until hot and firm. Heat salsa, stirring occasionally; serve with beans. Try this dish for breakfast or brunch. Serve with warmed tortillas and fresh orange slices. For brunch or supper, add some chopped green chilies (canned) sliced black olives and maybe some marinated canned red peppers before baking. Serve with avocado slices sprinkled with lime or lemon juice and some jicama slices dipped lightly in paprika.


1/4  cup           Onion; Chopped — 1 Sm
2      each          Jalapeno Chiles — *
2      each          Cloves Garlic — Finely Chopped
2      tablespoons   Vegetable Oil
30      ounces        Black Beans; Undrained — 2 Cn
1      each          Chipotle Chile — **
1      teaspoon      Red Chiles — Ground
1/2  teaspoon      Salt

*     The Jalapeno peppers should be seeded, with care, and finely
** The Chipotle Chile should be one that has been canned in Adobo Sauce
and it should be chopped.

Cook and stir the onion, jalapeno peppers, and the garlic in the oil in a 10-inch skillet over medium heat until the onion is tender.  Stir in the remaining ingredients and mash the beans.  Cook, uncovered, stirring occasionally, until thick, about 15 minutes.  Serve.


3      cups          Cooked brown rice (1 1/2 — cups uncooked), cook
Salt and pepper
1 1/3  cups          Cooked black beans or — blackeyed peas, pint

Etc. (about 1/2 cup — uncooked)
3                    Cloves garlic — minced
1      large         Onion — chopped
1      small         Can chiles — chopped
1/2  pound         Ricotta cheese — thinned with
little low fat milk or
Yogurt until spreadable
3/4  pound         Shredded Monterrey Jack — cheese
1/2  cup           Shredded cheddar cheese

Garnishes (optional): chopped black olives, onions, fresh parsley

Preheat oven to 350 degree F.  Mix together rice, beans, garlic, onion,
and chilies.  In a casserole, spread alternating layers of the rice-beans mixture, ricotta cheese, and jack cheese, ending with a layer of rice and beans.  Bake for 30 minutes.  During the last few minutes of baking, sprinkle cheddar cheese over the top.  Garnish before serving.

Roasted Tomato Sauce

1/2  cup           Onion; Chopped — 1 Medium
1/4  cup           Carrot — Finely Chopped
1      tablespoon    Vegetable Oil
2      pounds        Tomatoes — Roasted & Peeled
1      tablespoon    Basil Leaves; Fresh — Snipped
2      teaspoons     Sugar
1/4  teaspoon      Salt
1/4  teaspoon      Ground Red Pepper

Cook onion and carrot in oil over medium heat, stirring occasionally,
until tender.  Cut tomatoes into fourths; drain. Place onion, carrot,
tomatoes and remaining ingredients in food processor work bowl fitted with steel blade or in blender container; cover and process until well blended. Serve warm or cold. Makes about 3 1/2 cups sauce.

Salsa De Aguacate (Avocado Salsa)

3                    tomatillos — husks removed
2      cups          water
2      large         avocados — peeled and chopped
2                    habanero chile — chopped
3      cloves        garlic
1      small         onion — chopped

Combine the tomatillos and water and boil until they are soft, about 10 – 12 minutes. Drain and discard the water.

Puree all the ingredients in a blender or food processor, adding a little water if needed to make the salsa smooth and creamy.

Serve with tostadas or on a bed of greens for a salad.

Salsa De Jitomate Cocida (Cooked Tomato Sauce)

3      Medium        Tomatoes — broiled
1/4                Onion — roughly chopped
1      Small Clove   Garlic — peel & roughly chop
2      Tablespoons   Peanut Oil
1/4  Teaspoon      Salt — or to taste

To broil tomatoes:

Many Mexican recipes call for tomatoes to be asodos (roasted).
Traditionally they are put onto a hot comal and cooked until the skin is wrinkled and brown and the flesh is soft right through — this takes about 20 to 25 minutes for an 8-ounce tomato. However, since this method is very messy, it is best to line a shallow metal pan with foil and put the tomatoes in it. Place them under a hot broiler — do not have the flame too high or the tomato will burn without cooking through — and turn them from time to time so that they cook through evenly — the skin will be blistered and charred. A medium tomato will take about 20 minutes. Blend the tomato, skin, core, and seeds to a fairly smooth sauce. The skin and core give both body and flavor to the sauce. And never mind if the skin is charred: that adds character, too. If the skin is very badly blackened and hard in places, then remove a little of it. This method of cooking tomatoes makes for a very rich-flavored sauce. Heat the oil, add the blended tomatoes and salt, and cook over a medium flame for about 8 minutes until it has thickened and is well seasoned.

Salsa Suprema

1      each          Large tomato — chopped
1      each          Medium onion — chopped
2      each          Fresh green chilies — chopped
1      each          Or 4 oz can green chili
1/2  teaspoon      Garlic salt
1/2  teaspoon      Monosodium glutamate(option)
Salt to taste

Combine all ingredients and chill, covered, in refrigerator at least one hour.

Salsa Verde

Garlic cloves
1/2  cup           Parsley leaves
1/4  cup           Cilantro
Pickled jalapeno pepper
13      ounces        Tomatillos (fresh or canned)
4      ounces        Mild green peppers (chopped)
1/4  teaspoon      Hot pepper sauce
1      teaspoon      Salt (or to taste)

Drop the garlic through the feed tube of a food processor with the metal blade in place and motor running to chop finely (about 10 seconds.) Add the scallions, parsley, cilantro, and jalapeno and chop finely (about 6 pulses of the motor). Add the tomatillos and process until pureed, about 5 seconds.  Add the remaining ingredients and pulse 2 times to mix. Refrigerate, covered.


1      can           Mexican green tomatoes
(10oz) — drained
1/4  cup           Onions — finely chopped
1      tablespoon    Cilantro; coarsely chopped — *
1      teaspoon      Canned Serrano chilis
Drained, rinsed — and
Finely chopped
1/4  teaspoon      Garlic — finely chopped
1/2  teaspoon      Salt
1/8  teaspoon      Freshly ground black pepper

* Also called Chinese Parsley or Fresh Coriander. In a small bow, combine the tomatoes, onions, coriander, chili, garlic, salt and pepper to taste. Mix gently, but thoroughly together. Taste for seasoning.
Refrigerate if not to be used immediately. It will only keep for a couple of days. Yield: 1 cup.

Salsa Xcatic

9                    xcatic chiles * — finely chopped
1      medium        white onions — finely chopped
1/4  cup           vegetable oil
1/2  teaspoon      salt
2      tablespoons   white vinegar
freshly ground black pepper — to taste

* or substitute yellow wax hot or guero chiles.

Yucatan is identified with its native fiery chile, the Habanero, and the lesser known chile xcatic, (pronounced sch-KA-tik). Similar to a chile guero, it is pale green, much hotter, and resembles the New Mexican chile in shape and size.

Saute the chiles and onion in the oil for 20 minutes at low heat. Place in a blender with the remaining ingredients and puree until smooth.

Serve over grilled meats, poultry, or seafood.

San Antonio Style Chicken Wings

12                    Chicken wings
1      cup           Pace picante sauce
1/3  cup           Catsup
1/4  cup           Honey
1/4  teaspoon      Cumin — ground
2/3  cup           Sour cream — dairy

Cut wings in half at joints; discard wing tips.

Combine 1/3 cup of the picante sauce, catsup, honey and cumin; pour over chicken. Place in refrigerator; marinate at least 1 hour, turning once. Drain chicken, reserving marinade.  Place on rack of foil-lined broiler pan.

Bake at 375F. for 30 minutes.  Brush chicken with reserved marinade; turn and bake, brushing generously with marinade every 10 minutes, until tender, about 30 minutes.* Place 6 inches from heat in preheated broiler; broil 2 to 3 minutes or until sauce looks dry.  Turn; broil 2 to 3 minutes or until sauce looks dry. Spoon sour cream into small clear glass bowl; top with remaining 2/3 cup picante sauce.  Serve with chicken.

Makes 24 appetizers.*At this point, chicken may be refrigerated up to 24 hours. To serve, place 6 inches from heat in preheated broiler; broil 4 to 5 minutes. Turn; broil 4 to 5 minutes or until heated through.

Santa Fe Sauce

2                    garlic cloves
1                    hot chili peppers — small size
1      teaspoon      red pepper flakes
3                    tomatoes — * see note
1/2  cup           chopped onions
1/4  cup           green peppers — minced
4      tablespoons   peanut oil
1/2  teaspoon      salt — to taste

* Use drained canned tomatoes if fresh are not available. When preparing the hot chili, it is advised that you wear rubber gloves and be careful to avoid getting the juice of the pepper near your eyes.

1. Split the chiles, remove seeds, finely chop; set aside. Peel the garlic cloves and mince finely. Mince the green sweet bell pepper. Seed the tomatoes by cutting in half and gently squeeze to release some of the seeds. Chop the tomatoes into small chunks, or drain canned tomatoes thoroughly and chop.
2. Combine the tomatoes, garlic, chili peppers, green bell peppers, salt and red pepper flakes in small saucepan. Add 2 cups hot water; cover pan and simmer for about 10-14 minutes.
3. Heat the oil in a heavy skillet over medium heat; add the chopped onions. Saute just until tender, about 3-4 minutes, stirring occasionally.
4. Place the tomato mixture into a blender and puree. Add the pureed mixture to onions in skillet. Simmer over low heat, uncovered, for about 10-12 minutes or until sauce has thickened. Make this sauce and use for any purpose such as over scrambled eggs, roast chicken, cheese or chicken enchiladas.

Serving Ideas : With scrambled eggs, enchiladas, chicken, cheese souffle.


3                    Or 4 half chicken breasts — boned and skinned,
Cut into pieces

Savory Chicken is so fast and so good you will just want to stand and eat it out of the pan.

(Home Spice Blend: use approximately the measurements below for spices.
For the spice blend, combine cumin, cayenne pepper, thyme, garlic and
onion powders, salt and flour.  Increase the spice amounts if you are
cooking more than 2 1/2 pounds of chicken.)

1 tsp cumin powder 1/4 tsp cayenne pepper 1 tsp crushed thyme 1/2 tsp
garlic powder 1/2 tsp onion powder 1/2 tsp salt 1 Tbs flour 2 Tbs butter 1 or 2 cloves garlic, chopped 1 or 2 jalapeno chiles, seeded, minced 1/2 cup to 3/4 cup light beer This recipe doubles easily but don’t try to saute the chicken all at once. After the chicken is skinned and boned, rub it with your home spice blend.  If you get inspired, add another spice. Let the spiced chicken sit at room temperature for about 20 minutes.

Using a heavy 12-inch skillet, heat the butter and oil and add 1 cup of
the chicken pieces at a time.  Saute over medium heat until golden. Remove to a plate.  Saute the rest of the chicken, adding more oil if necessary. When all the chicken is sauteed, drain off any excess oil. Put all the chicken pieces back in the pan, along with the chiles and garlic and add the beer. A great head of steam will rise up to the most wonderful aroma. Quickly now, clamp on the lid and turn the heat to low.  Check every 5 minutes and turn the chicken in the reducing broth.  Cook for about 15 to 18 minutes.

If the broth cooks away toward the end of the cooking, just add a
tablespoon more beer.  At the end you should be left with a nice thick
glaze.  Push the chicken around the beer glaze so it all gets coated. This is about the best taco meat you will ever encounter. Since tacos are filled with other things, the recipe above will serve 4 people unless you ate too much out of the pan.


1      pound         Boneless Beef Sirloin Steak — Cut 3/4-inch Thick
3/4  cup           Chopped And Seeded Tomatoes
1/2  cup           Salsa
2      medium        Green Onions With Tops — Chopped
1/4  teaspoon      Ground Cumin
1/2  cup           Cheddar Cheese — Finely

Cilantro Sprigs

Combine the tomatoes, salsa, onions and cumin and set aside.  Trim the
exterior fat and cut the boneless beef top sirloin steak into 4 serving
sized pieces.  Place each on a flat surface, cover with waxed paper and
flatten with the bottom of a heavy saucepan, mallet, or cleaver to
1/4-inch thick.  Heat a nonstick frying pan over medium high heat for 2
minutes. Quickly pan broil the steaks for 1 minute.

Turn the steaks and top each with an equal amount of cheese. Cook 1 to 2 minutes, DO NOT overcook. Serve the steaks over the reserved salsa.
Garnish with cilantro.

Skinny Mexican-style Nachos

4      oz            low fat tortilla chips
3/4  c             chopped onion
3      cloves        garlic — finely chopped
2      tsp           chili powder
1                    jalapeno pepper — finely chopped
1/2  tsp           ground cumin
1      6 oz          boneless skinless chicken breast — cooked/chopped
1      14 1/2 oz. c  Mexican-style diced tomatoes — drained
1      c             shredded reduced fat Monterey Jack cheese — 4 oz
2      tbsp          black olives

Preheat oven to 350 degrees. Lay chips in a 13 x 9 baking pan. Spray
large nonstick skillet with cooking spray. Heat over medium heat until
hot. Add onion, pepper, garlic, chili powder and cumin. Cook 5 minutes
or until vegetables are tender, stirring occasionally. Stir in chicken and tomatoes. Spoon chicken-tomato mixture, cheese, and olives over chips.

Bake 5 minutes until cheese melts. Serve immediately.


1      pound         Chicken Breast — boneless
1/2  cup           Soy Sauce
1      cup           Orange Juice
1      tablespoon    Lemon Juice
1      teaspoon      Sugar
2                    Cloves Garlic — crushed
1/2  teaspoon      Ginger
1      tablespoon    Oil
1      medium        Onion — sliced
1                    Green pepper — sliced
1                    Red Pepper — sliced
12                    Flour Tortillas (6-8 inch)

Cut chicken breasts into strips 1/4″ thick. Combine all sauce ingredients and pour over chicken strips. Cover and refrigerate overnight. Drain meat well and stir fry in oil along with onion and peppers until all pink color is gone from chicken pieces and vegetables are crisp-tender. Preheat sandwich maker . Trim sides from tortillas to form squares 5 X 5 or 6 X 6 inches.  Brush outside of each with oil. Lay 4 tortillas on pocket grid oiled side down. Spoon chicken mixture into the triangle shaped pockets.

Top with tortillas, oiled side up. Close lid and cook 3 minutes or until tortillas are heated through and sealed. Repeat with remaining

Makes 12 pockets.


4      cups          Flour
1      tablespoon    Baking powder
2      teaspoons     Sugar
1 1/2  teaspoons     Salt
1/4  cup           Shortening or lard
1 1/4  cups          Water or more if needed

Sift dry ingredients together. Cut in shortening until crumbly. Add water and mix until holds together. Knead 10-15 times until dough forms a smooth ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll dough to 1/8″ thickness on lightly floured board. Cut into 3″ squares or triangles. Do not allow to dry; cover those waiting to fried. When ready to fry, turn upside down so that surface on bottom while resting is on top when frying. Fry in 3″ hot oil until golden brown, turning once. Add only a few at a time to maintain proper temperature. Drain on paper towels.

Sopaipillas 2

1      package       Active dry yeast
1/4  cup           Warm water (110)
1 1/2  cups          Milk
3      tablespoons   Lard or shortening
1 1/2  teaspoons     Salt
2      tablespoons   Sugar
4      cups          All purpose flour
1      cup           Whole wheat flour
1      each          OIL

In a large mixing bowl, dissolve yeast in warm water. In another bowl
combine milk, lard, salt and sugar. Heat to 110 degrees and add to
dissolved yeast. Beat in 3 cups of the all purpose flour and all of the
whole wheat flour. Add abut 1/2 c all purpose flour and mix until a stiff sticky dough forms. Place dough on a floured board and knead, adding more flour as needed, until dough is smooth and nonsticky.
Place doug in a greased bowl turning over to grease top. Cover and let
stand at room temp. 1 hour. Punch dough down. The dough may be covered and chilled as long as overnight. Knead dough on a lightly floured board to expel air. Roll dough out, a portion at a time, to slightly less than 1/8″ thick. Cut in 2″X 5″ rectangles or 3″ squares for appetizers. Place on lightly floured pans and lightly cover. If you work quickly you can let cut sopaipillas stay at room temp up to 5 min; otherwise, refrigerate them until all are ready to fry. In a deep wide frying pan or kettle heat 1 1/2 – 2 inches oil to 350 on a deep fat frying thermometer. Fry 2 or 3 at a time. When the bread begins to puff, gently push the bread into the hot oil several times to help it puff more evenly. Turn several times and cook just until pale gold on both sides, 1-2 minutes total. Drain on paper towels.

Serve immediately or place in a warm oven until all are fried. Or if made ahead, cool, cover and chill or freeze. To reheat, bake uncovered in a 300 oven, turning once, just until warm, 5-8 min. Do not overheat or they will become hard. Makes 2 dozen large sopaipillas or about 4 dozen small ones.


1/4  cup           Butter
2      pounds        Boneless round steak — cubed
5                    Zucchini — sliced thin
3      cups          Corn
1      can           (4 oz) grn chilies — chopped
2                    Cloves garlic — minced
1      teaspoon      Salt
1/4  teaspoon      Oregano
1/4  teaspoon      Cumin
1      cup           Cheddar cheese — shredded
1/4  cup           Chopped cilantro

In a large skillet, melt butter.  Brown meat, a few pieces at a time.
Remove from skillet as they brown.  Saute zucchini in skillet 7-10

Return meat and add corn, chilies, garlic, salt, oregano and cumin.
Simmer, stirring occasionally, about 12-15 minutes or until meat is
tender.  Stir in cheese until melted.  Garnish with chopped cilantro and serve.


Cucumber Salsa
Southwest Relish
Southwest Guacamole
1      pound         Top Round Steak — Boneless *
1/4  cup           Lime Juice
2      tablespoons   Vegetable Oil
2      teaspoons     Red Chiles — Ground
2                    Cloves Garlic — Chopped
8                    Flour Tortillas **

*    Round Steak should be cut about 1/2 inch thick. ** Flour Tortillas
should be 10 inches in Diameter and be warmed.

Prepare Cucumber Salsa, Southwest Relish, and Southwest Guacamole; set
aside.  Cut beef steak diagonally across the grain into thin slices, each 2 X 1/8-inch.  Mix remaining ingredients except tortillas in a glass or plastic bowl; stir in beef until well coated.  Cover and refrigerate for at least 1 hour.  Set oven control to broil.  Place beef slices on rack in broiler pan.  Broil with tops 2 to 3 inches from heat until brown, about 5 minutes.  Place 1/8 of the beef, some Cucumber Salsa, Southwest Relish, and Southwest Guacamole in the center of each tortilla.  Fold one end of the tortilla up about 1 inch over the beef mixture; fold right and left sides over the folded end overlapping.  Fold down the remaining end. Serve with remaining salsa, relish and guacamole.

Southwest Guacamole

5      each          Avocados; Ripe — Peel & Pit
4      each          Cloves Garlic — Finely Chopped
1      cup           Tomato; Chopped — 1 Medium
1/4  cup           Lime Juice
1/2  teaspoon      Salt

Mash avocados in a medium bowl until slightly lumpy.
Stir in remaining ingredients.  Cover and refrigerate 1 hour. Makes 3 cups of dip.

Southwest Riblets

1/2  cup           Onion; Chopped — 1 medium
2      tablespoons   Vegetable Oil
1      tablespoon    Red Chiles — Ground
6      each          Juniper Berries; Dried — Crush
3      each          Cloves Garlic — Finely Chopped
1/2  teaspoon      Salt
1/2  ounce         Baking Chocolate — Grated
1      cup           Water
2      tablespoons   Cider Vinegar
6      ounces        Tomato Paste — 1 cn.
2      tablespoons   Sugar
3      pounds        Pork Back Ribs; Fresh — *

*  Rack Of ribs should be cut lengthwise across the bones. Have the
butcher do this with his meat saw.

Cook and stir onion in oil in 2-quart saucepan 2 minutes. Stir in ground red chiles, juniper berries, garlic and salt.

Cover and cook 5 minutes, stirring occasionally.  Stir in chocolate until melted. Pour water, vinegar and tomato paste into food processor work bowl fitted with steel blade or into a blender container.  Add onion mixture and sugar; cover and process until well blended. Heat oven to 375 Degrees F. Cut between pork back ribs to separate.  Place in a single layer in roasting pan, pour sauce evenly over pork.  Bake uncovered 30 minutes; turn pork. Bake until done, about 30 minutes longer.

Southwest Scrambled Eggs with Jalapeno Jelly

1/2                onion
3      tablespoons   margarine
6                    eggs
2      tablespoons   jalapeno jelly — * see note
3      ounces        cream cheese

* See recipe in this cookbook to make your own Jalapeno Jelly, or you can use a store-bought one for this recipe. A food processor is not necessary for the preparation of this recipe, but it will take longer without.

Fit the steel knife blade into the work bowl of the food processor.
Process onion until chopped in 1/4-inch pieces. Melt margarine in a medium skillet. Saute onion in skillet until tender. With steel knife blade still attached, process eggs, jelly and cream cheese until smooth, about 30 seconds. Pour mixture into skillet with onions and scramble until eggs are dry.

Serving Ideas : A special breakfast or brunch dish.

NOTES : Serve with plenty of fresh fruit, homemade muffins, sausage or ham and coffee.

Southwestern Beef Hash

1      Lb            Lean Ground Beef
1      Sm            Onion — chopped
3      C             Frozen Potatoes Obrien
1/2  Tsp           Salt
1/4  Tsp           Pepper
1      C             Salsa
Sliced Green Onions — optional
Sliced Black Olives — optional

Brown ground beef and onion in large skillet over medium heat until no
lnger pink.  Drain.  Stir in potatoes, salt, and pepper. Increase heat to medium-high and cook 5 minutes, stirring occasionally.  Stir in salsa. Cook 8 to 10 minutes more until potatoes are lightly browned, stirring occasionally.  Garnish with green onions and black olives, if desired.

Yield: 4 servings.

Spanish Rice

3      tablespoons   Shortening
1 1/2  cups          Rice
1/2  cup           Onion — sliced
1/2  cup           Bell pepper — sliced
1      each          14 oz can whole tomatoes
1      each          Medium clove garlic — minced
1      teaspoon      Black pepper
2      teaspoons     Salt
3      cups          Water

Melt shortening in large skillet. Add rice and brown. When rice is a
golden brown, reduce heat and add onion, bell pepper, tomatoes, garlic and pepper. Mix well and add 1 1/2 cups warm water or enough to just cover the rice. Add salt. Cover and let simmer until almost dry. Add remaining water, cold, a little at a time, cooking over low heat until fluffy. Note: You may substitute peeled seeded green chili for the bell pepper.

Spanish Rice 2

1      cup           Uncooked long grain rice
4      tablespoons   Oil
2      tablespoons   Diced bell pepper
3      tablespoons   Diced onion
1      teaspoon      Dried parsley flakes
3      ounces        Tomato paste
2      each          Cloves garlic — minced
2 1/2  cups          Cold water
3/4  teaspoon      Salt

Lightly brown rice in oil over medium heat, stirring constantly. Add bell pepper and onion and saute’ five minutes more, stirring often.
Remove from heat; add parsley, tomato paste and garlic. Stir well and then add water and salt. Heat mixture to boiling, cover tightly and simmer 20 to 30 minutes or until liquid is absorbed. Remove from heat and let steam 10 minutes before serving.


1      can           Pinto Beans (15oz), drained — rinsed
1      can           Black Beans (15oz), drained — rinsed
1      can           Corn (16oz)
1      can           Chopped Green Chilies (4oz)
1      large         Onion — chopped
1      large         Green Pepper — chopped
5                    Flour Tortillas
1      cup           Monterey Cheese — pre-shredded
1      cup           Cheddar Cheese — pre-shredded
1      large         Jar Salsa

Preheat oven 425”. Combine beans and corn in large bowl. Stir in chilies, onion and green pepper. Lay one tortilla at the bottom of a greased two-quart souffle or casserole dish. Spoon a small amount of bean mixture over tortilla. Top with equal amounts of Moterey Jack and cheddar cheese. Continue alternating layers of tortilla, bean mixture and cheese mixture until you end with cheese layer. Bake covered at 425″ for 10 minutes. Serve with salsa.

Spicy Nachos Supreme

8      ounces        Tomato Sauce
4      ounces        Diced Green Chiles
1/2  cup           Chopped Green Bell Pepper
1                    Green Onion — Sliced
1/4  teaspoon      Hot Pepper Sauce
10      ounces        Tortilla Chips
2      cups          Shredded Cheddar Cheese
1                    Avocado
1      teaspoon      Lemon Juice
1/2  cup           Sour Cream
Jalapeno Slices — Optional

Combine tomato sauce, chiles, green pepper, green onion and hot pepper
sauce in a bowl; let stand for 15 minutes.  Place tortilla chips in a
shallow 8″ X 10″ baking dish.  Pour sauce over chips; sprinkle grated
cheese over all.  Broil nachos for 3 minutes or until cheese melts.  Just before serving, seed, peel and mash avocado.  Stir in lemon juice.  Spoon avocado mixture and sour cream on hot nachos and top with jalapeno slices. Serve immediately.


1                    20 oz top sirloin steak
2      tablespoons   Vegetable oil
1/2  teaspoon      Dried leaf oregano — crushed
1/2  teaspoon      Salt
1/4  teaspoon      Coarsely ground pepper
1/4  cup           Orange juice
1      tablespoon    Lime juice
2      teaspoons     Cider vinegar
2                    Orange slices — 1/2″ thick

Place steak in a shallow glass baking dish. Rub with oil on each side.
Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice, and vinegar over the steak. Cover and refrigerate overnight for best flavor or several hours, turning occasionally.

To cook, bring meat to room temperature. Prepare and preheat charcoal
grill (or gas grill). Drain meat, reserving marinade. Place steak on
grill. Top with orange slices. Occasionally spoon reserved marinade over steaks as they cook. Grill 3-4 minutes on each side, or until medium- rare. Cook longer if desired. Remove orange slices to turn steak. Replace orange slices on top of steak.


24                    Jalapenos — halved & de-veined
6 1/2  Ounces        Tuna, water pack — drained
1/2  Cup           Pecans — finely chopped
Mrs. Tom Dudley
Comanche (TX) Garden Club Cookbook

Halve and de-vein jalapenos.  In a bowl, mix tuna and pecans with enough mayonnaise to moisten.  Stuff jalapeno halves.

Stuffed Mushrooms

24      each          Mushrooms — Medium
2      tablespoons   Margarine Or Butter
1/4  cup           Onion; Chopped — 1 Medium
2      tablespoons   White Wine — Dry
1/4  cup           Bread Crumbs — Dry
1/4  cup           Cooked Smoked Ham — Fine Chop
2      tablespoons   Parsley — Snipped
1      tablespoon    Lime Juice
1      each          Clove Garlic — Finely Chopped
1      teaspoon      Oregano Leaves — Dried
Dash Of Pepper
1/2  cup           Cheese; Finely Shredded — *

*  Use Monterey Jack Cheese in this recipe.

Cut stems from mushrooms; finely chop enough stems to measure 1/4 cup. Heat margarine in 10-inch skillet just until bubbly. Place mushroom caps, topsides down, in margarine. Cook uncovered until mushrooms are light brown; remove mushrooms with slotted spoon. Cook and stir onion in same skillet until tender; stir in wine. Simmer uncovered 2 minutes. Mix in chopped mushroom stems and remaining ingredients except cheese and mushroom caps; cool slightly. Shape mixture into 24 small balls; place 1 in each mushroom cap.  Sprinkle with cheese.  Set oven control to broil. Place mushroom caps on rack in broiler pan. Broil with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes.

Super Nachos

1      can           refried beans
1      can           green chilis
2      cups          monterey jack cheese
2      cups          cheddar cheese — (velveta best)
3/4  cup           taco sauce
1/2  cup           sliced black olives — or to taste
1      tsp           lemon juice
1      cup           sour cream
tortilla or nacho chips

Brown ground beef, add onion and cook until tender.  Drain fat, add salt and pepper to taste. Spread refried beans in a 10″x13″ baking dish.  Top with meat.  Place green chilis on top.  Mix monterey jack and cheddar cheese together and sprinkle on top.  Drizzle taco sauce over evenly and bake uncovered 20-25 minutes 400 degrees.  Remove from oven. Mix black olive with lemon juice and spread them on top.  Cover with sour cream and serve at once with chips.


1      pound         Hamburger
1                    Envelope taco seasoning mix
1      can           Tomato sauce
1 1/2  cups          Water
1      cup           Grated cheese (more if you — want it)

bag baked tortilla chips
Saute meat in skillet. Add taco seasoning mix, tomato sauce, and water.
Bring to a boil, reduce heat, and simmer uncovered 15 min. Add tortilla
chips; mix, being careful not to break the chips. Pour into a 2-inch-deep by 8 inch round or square baking dish. Bake in 400 oven 10-15 minutes. Top with cheese.

Taco Chicken Wings

2 1/2  pounds        Chicken Wings
1                    Envelope Taco Seasoning Mix *
2      cups          Dry Bread Crumbs
1                    Jar (16oz) Taco Sauce **

* 1-1/4 oz Old El Paso ** Old El Paso Remove wing tips and discard. Cut
wings at joint. Combine bread crumbs and taco seasoning mix; mix well.
Preheat oven to 375. Dip each chicken piece in taco sauce then roll in
bread crumbs; coat thoroughly. Place on lightly greased baking sheet. Bake for 30-35 mins.

Taco Meatballs

1      pound         Beef — ground
1      cup           Green pepper
1      cup           Rice — cooked
2      teaspoons     Garlic salt
11      ounces        Cheddar cheese soup
1      cup           Onion
1      cup           Celery
2      each          Egg — beaten
8      ounces        Taco sauce

Mix all but last two ingredients. (I puree vegetables in blender rather
than chopping.) Form meat balls and place in 2- 1/2 qt. dish.
Bake at 350 degrees for 30 minutes. While baking, heat taco sauce and soup on stove. Pour over meatballs and bake another 30 minutes.

Taco Pie

1      package       Crescent rolls
1      package       Taco mix
2      cups          Corn chips — crushed
1      cup           Cheddar — shredded
1      pound         Hamburger
1/2  cup           Water
1      cup           Sour cream

Cook hamburger, taco mix and water according to package directions.
Place unrolled crescent dough in ungreased pie plate to form crust.
Sprinkle with half of the corn chips and top with hamburger mixture.
Spread sour cream on top and cover with cheese and remaining chips.
Bake at 375 degrees for 20 minutes or until heated through.


1/3  cup           Flour
1      teaspoon      Baking powder
Beaten Egg White
2      tablespoons   Cooking Oil
1      cup           Chopped Onion
15      ounces        Can Garbanzo Beans — drained
15      ounces        Can Tomato Sauce
2      teaspoons     Chili powder
1 1/2  teaspoons     Cornstarch
1/3  cup           Yellow Cornmeal
1/4  teaspoon      Salt
1/4  cup           Skim Milk
3/4  cup           Water
Clove Garlic — minced
15      ounces        Can Red Kidney Beans — drained
4      ounces        Can diced green chili pepper
1/4  teaspoon      Salt

In a med mixing bowl, stir together flour, cornmeal, baking powder, and
1/4 t salt; set aside. In a small bowl combine egg white, milk, and oil; set aside.

In a 10″ skillet combine the water, onion, and garlic. Bring to boiling; reduce heat. Cover and simmer 5 minutes or till tender. Stir in garbanzo beans, kidney beans, tomato sauce, drained green chili peppers, chili powder, and 1/4 t salt.

In a small bowl stir together cornstarch and 1 T water. Stir into bean
mixture. Cook and stir till slightly thickened and bubbly. Reduce heat.
For dumplings, add milk mixture to cornmeal mixture; stir just until
combined. Drop dumpling mixture from a Tablespoon to make 5 mounds atop
bean mixture.

Cover and simmer for 10-12 minutes or till a toothpick inserted in the
center of a dumpling comes out clean.

Tex-Mex Chili Meatballs with Zesty Tomato Salsa

3      tablespoons   Vegetable oil
1      small         Onion,diced — about 1/2 cup
1/2  teaspoon      Chili powder
1      pound         Lean ground beef
1      large         Egg
1      can           (4 oz) mild green chilies
Drained and chopped
1 3/4  cups          Fresh bread crumbs — about 4
Slices bread
1/3  cup           Shredded Monterey Jack
1/3  cup           Shredded mild Cheddar
3/4  teaspoon      Salt
6                    Corn tortillas — half 10 oz.
Pkg. — cut into wedges
1                    Zesty Tomato Salsa
Lettuce leaves — optional
Tomato wedges — optional
1      tablespoon    Vegetable oil
1                    Red pepper, cored — seeded
And diced (about 2 cups)
1                    Green bell pepper, cored
Seeded and diced (about 2
1      medium        Onion — diced (about 3/4 cup
1      large         Clove garlic — crushed
2      large         Ripe tomatoes — diced (about
2                    cups)
1/2  teaspoon      Hot red pepper sauce

Heat the oven to 400 degrees. In 12″ skillet,over medium high heat, heat 1 tbsp.  vegetable oil;add onion and chili powder;cook about 10
minutes,stirring frequently,until onion is tender and coated with chili
powder. Remove onion to large bowl;wipe skillet clean. To bowl with
onion,add beef,egg,chilies,bread crumbs,1 tbsp. of each of cheeses and
salt;using hands or wooden spoon,blend well. Shape mixture into 1 1/4″
balls. In skillet over medium-high heat,heat remaining 2 tbsp. oil;add meat mixture;cook 15 minutes,turning frequently,until well browned on all sides and cooked through. Meanwhile,place tortilla chips in single layer on jelly-roll pan;bake 10 minutes until crisp and golden. Prepare Zesty Tomato Salsa. To serve:Spoon meatballs into center of large serving platter;sprinkle with remaining Monterey Jack and Cheddar cheese. Arrange tomato wedges and lettuce around meatballs if desired. Serve with tortilla chips and salsa. Makes 4 servings. ZESTY TOMATO SALSA: In a 2 qt. saucepan over medium high heat,heat 1 tbsp. vegetable oil; add 1 each red and green bell pepper,cored,seeded and diced (about 2 cups),1 medium size onion,diced (about 3/4 cup) and 1 large clove garlic,crushed. Cook about 10 minutes,stirring frequently,until tender. Stir in 2 large fresh, ripe tomatoes, diced (about 2 cups) and 1/4 to 1/2 tsp. hot red pepper sauce;cook 1 minute longer until heated  through. Makes about 1 1/2 cups.


1      pound         Ground beef
1      each          Green pepper — chopped
1/2  cup           Rice — uncooked
2      teaspoons     Salt
3      each          Onion — sliced
1      can           Tomato — whole (medium can)
1      teaspoon      Chili powder
Pepper — dash

Preheat oven to 350 degrees. Pan fry ground beef until light brown in skillet. Drain fat. Add onions & peppers and cook until onion is tender. Stir in rest of ingredients and heat until warm. Pour in a casserole dish, cover, bake for 1 hour.


3/4  cup           Onion — chopped
2      tablespoons   Olive Oil
1      cup           Rice — raw
1/4  teaspoon      Black Pepper
2                    Garlic Cloves
2 1/2  cups          Vegetable Broth
1 1/2  teaspoons     Ground Cumin
1                    Red Bell Pepper

Mince garlic.  Remove seeds and dice bell pepper.

In dutch oven, cook onion, garlic and raw rice in oil until onion is
tender and rice is lightly browned.

Add chicken broth and bring to a boil.  Stir in cumin and black pepper.
Cover tightly and simmer 20 minutes.  Remove from heat. Stir in bell
pepper.  Let stand covered until all liquid is absorbed, about 5 minutes.


1      teaspoon      Ground Cumin
1      teaspoon      Chili Powder
1/2  teaspoon      Basil
1/4  teaspoon      Salt
1      tablespoon    White Wine Vinegar
1                    (3 Lb.) Broiler — Skinned
2      cups          Coarsley Chopped Zucchini
1 1/4  cups          Unpeeled — Seeded &
Coarsely Chopped Tomatoes.

Combine First 6 Ingredients; Stir Well & Set Aside.

Remove Giblets & Neck From Chicken & Discard. Rinse Chicken & Pat Dry. Rub Outside Of Chicken With Spice Mixture. Place Chicken, Breast Side Down in A Deep 3 Qt. Casserole. Cover With Wax Paper & Microwave At High 8 To 9 Min. Turn Chicken, Breast Side Up & Microwave Covered With Wax Paper At High 8 To 9 Min.

Remove Chicken To Serving Platter. Reserve Drippings in Casserole. Let
Chicken Stand Covered 15 Min. Add Vegetables To Drippings; Toss To Coat. Microwave At High 3 To 4 Min. OR Until Crisp-Tender, Stirring Halfway Through Cooking Process. Arrange Vegetables Around Chicken.


1 1/2  pounds        Boneless sirloin each about
1/2  cup           Corn oil
3      teaspoons     Garlic — chopped
4      tablespoons   Red wine vinegar
1      pound         Ripe tomatoes
1/2  cup           Onion — chopped fine
1/4  cup           Red chilies — chopped fine
1/4  cup           Coriander — chopped fine
12                    Flour tortillas

1. Prepare a very hot charcoal fire.

2. There should be about 6 individual steaks. Cut each of these in half. Blend the oil, 2 tsp garlic and 3 tbsp vinegar in a flat dish. Add the steaks, turning to coat the pieces well. Set aside.

3. Core the tomatoes but do not peel them. Cut them into 1/4-in. cubes and put them in a mixing bowl. Add the onion, chilies, coriander, remaining garlic and vinegar. Blend well. Set this sauce aside.

4. Put about 4 slices of steak at a time on the hot grill and cook for 1 min. or less to a side, depending on the desired degree of doneness. Simultaneously, add a similar number of tortillas and cook them for a few sec. to a side just to heat through. Do not heat for for long or they will dry out.

5. Place one piece of steak in the center of a warm tortilla, spoon a little sauce over the meat and fold the side of the tortilla over the ends up to enclose the meat. Eat like a sandwich.


1/2  pound         Hot Italian sausage
6      ounces        Red peppers; roasted — drain
and chopped
6      ounces        Green peppers — fried
6                    Firm white bread — quartered
1 1/2  cups          Monterey Jack cheese
1 1/2  cups          Milk
1      teaspoon      Chili powder
1/2  teaspoon      Salt
6                    Eggs — beaten

In medium skillet; saute sausage 10 minutes or until lightly browned. Cool slightly; cut crosswise into thin slices. Place in bowl. Add peppers; toss to combine. Preheat oven to 350~. Generously grease 2 qt.
shallow baking dish. Reserve 6 bread quarters; place remainder in prepared dish. Sprinkle with cheese and the sausage mixture; arrange reserved bread on top.

Set aside. In medium bowl, beat eggs with milk, chili powder and salt
until mixed; pour over bread in dish.

Bake 1 hour or until center is set. Let stand 10 minutes before serving. Makes 6 servings.


1                    9-oz. pkg. (2 cups) frozen
Chopped cooked chicken
1      cup           Finely chopped — peeled
1/2  cup           Taco sauce
8                    10-inch flour tortillas
1                    6-oz. container frozen
Avocado dip — thawed
2      cups          Chopped lettuce
1                    16-oz. can refried beans
With green chili peppers or
Mexican-style beans — drained
And mashed
1                    8-oz. carton reduced-fat or
Regular dairy sour cream
1/2  cup           Chopped red sweet pepper
1/3  cup           Sliced green onion
1      cup           Shredded lower-fat or
Regular cheddar cheese — or
Monterey Jack cheese with
Jalapeno peppers
1/4  cup           Sliced pitted ripe olives
Taco sauce (optional)

THAW CHICKEN: In a medium mixing bowl combine chicken, jicama, and the 1/2 cup taco sauce; set aside.

PLACE ONE OF THE FLOUR TORTILLAS on a platter.  Spread with half of the
chicken mixture.  Spread half of the avocado dip onto a second tortilla; place, avocado side up, atop chicken. Sprinkle with half of the lettuce. Top with a third tortilla; spread with half of the beans. Top with another tortilla; add half each of the sour cream, red pepper, green onion and cheese.

REPEAT LAYERS, ending with remaining sour cream, red pepper, green onion, and cheese.  Sprinkle with olives. Serve right away or cover and chill for up to 3 hours.

TO SERVE, cut into wedges.  Pass taco sauce.

Makes 8 main-dish servings.


2      cans          Solid white tuna in water — drained and flaked (
1/2  cup           Sliced ripe olives
1/2  cup           Sliced green onions w/tops
1/2  cup           Thinly sliced celery
2/3  cup           Pace Picante Sauce
1/2  cup           Dairy sour cream
1      teaspoon      Ground cumin
Lettuce leaves — OR
Shredded lettuce
12                    Taco shells — OR
3      cups          Tortilla chips

Combine tuna, olives, green onions and celery in medium bowl. Combine Pace Picante Sauce, sour cream and cumin; mix well. Pour over tuna mixture; toss lightly. To serve, line taco shells with lettuce leaves; spoon tuna mixture into shells. Or, line individual serving plates with shredded lettuce; top with tuna mixture and surround with tortilla chips.

Drizzle with additional Pace Picante Sauce; top with additional sour
cream, if desired.


2      cups          Bisquick baking mix
1/2  cup           Water — cold
1      pound         Ground beef
1      package       Taco seasoning mix
1      cup           Water
10      ounces        Spinach *
1      cup           Cheese — ricotta
1/3  cup           Green onions — chopped
1 1/2  cups          Cheddar cheese — shredded
1      cup           Sour cream
1                    Egg — lightly beaten

* frozen, thawed, chopped and squeezed dry.

Heat oven to 350~F. Combine baking mix and 1/2 c cold water; stir until
soft dough forms.

Press dough into bottom of greased 13×9″ baking dish.

Cook ground beef in large nonstick skillet until brown. Stir in taco
seasoning mix (dry) and 1 c water.

Bring to a boil; reduce heat and simmer 15 minutes, stirring occasionally.

Spoon mixture over dough.

Combine spinach, ricotta cheese and onions; spread over ground beef
mixture. Combine Cheddar cheese, sour cream and egg; spoon evenly over
spinach mixture. Bake 30 minutes or until set. Let stand 5 minutes before serving.


2      tablespoons   Olive or salad oil
1                    Large onion — chopped
2                    Cloves garlic — minced
4      teaspoons     Sugar
1      teaspoon      Salt
1/4  teaspoon      Cinnamon — ground
1/4  teaspoon      Cloves — ground
5      cups          Peeled,seeded — chopped tomato
1 1/2  teaspoons     Each: water & lemon juice
1      tablespoon    Cornstarch
2                    Jalapenos,seeded — chopped
2      tablespoons   Capers
5 1/2  pounds        Red Snapper,cleaned, scaled
Head removed
1/3  cup           Pimento stuffed green olives
Sliced thin.
3      tablespoons   Chopped fresh cilantro

Heat oil in wide frying pan over med heat; add onion and garlic and cook, stirring often, until onion is soft.  Stir in sugar, salt, cinnamon, cloves, and tomatoes.  Cook, stirring, over high heat until a thick sauce forms (abt. 8 min.).

Blend together lemon juice, water, and cornstarch; stir into tomato
mixture.  Cook until mixture boils and turns clear; remove from heat. Stir in chiles and capers. Rinse fish, pat dry. Place a 24 inch sheet of foil crosswise in a large roasting pan. Grease foil lightly (spray with Pam), then place fish on foil; pour hot tomato sauce over fish. Bake, uncovered, in a 400 F. oven until fish flakes when prodded with fork in thickest part (abt. 45 min). Baste frequently with sauce during last 15 min. of baking.

Skim watery juices off sauce with a spoon; then stir sauce to blend.
Lift foil, fish , and clinging sauce and slide onto a platter; drizzle
with remaining sauce in pan.  Garninsh with olives and cilantro.

To serve, cut fish to bone, then lift off each serving.


16      ounces        Can Great Northern Beans — undrained
16      ounces        Can Chili beans — undrained
in            Mexican section — of store)
16      ounces        Can Kidney Beans — drained
1/3  cup           Ketchup
1/3  cup           Firmly packed brown sugar
1/2  teaspoon      Powered ginger

In 2 quart microwave safe casserole or dish, combine all ingredients. Mix well.  Cover with Waxed Paper.
Microwave on HIGH for 8 – 11 minutes, stirring twice during cooking.  If thicker juice is wanted, Micro in two min increments on 80% power. Stir often.

CROCK POT  Directions. Combine all ingredients, mix well. Cover – cook on High setting for 2 hours. If thicker juice is wanted, remove cover, cook 1 hour longer, stirring occasionally.

Tomatillo Sauce

1/4  cup           Red Onion — chopped
1/4  cup           Fresh Cilantro — Snipped
1/4  teaspoon      Salt
1/2  pound         Tomatillos — Cut Into Halves
2      each          Serrano Chiles — Canned *

*  Use 2 canned serrano chiles, rinsed and seeded or 1 fresh serrano
chile, seeded. Place all ingredients in food processor workbowl fitted
with steel blade or in blender container, cover, and process until well
blended. Makes about 1 1/4 cups sauce.


2                    Tortillas
2      cups          Cooked — mashed black beans
(or refried beans)
2      cups          Chicken — shredded
1                    Tomato — wedged
1      cup           String beans — cook & cool
1                    Head lettuce — shredded
1                    Green bell pepper — sliced
2                    Green onions — diced
1      can           Plain green olives — chopped
1      cup           Cheddar cheese — grated
2      tablespoons   Hot sauce

Lay a tortilla on each plate; spread with a layer of beans.  Lay chicken on beans.  Toss together vegetables and cheese; and mound on top of chicken. Sprinkle hot sauce on top.

Traditional Calabacitas Con Leche

4      each          Medium summer squash — sliced
1/4  cup           Butter or maragarine
1      each          15 oz can corn — drained
1/2  cup           Onion — thinly sliced
1/2  teaspoon      Salt
1      each          Dash pepper
1      each          4 oz can chopped green chili
1      cup           Milk
1/2  cup           Grated cheddar cheese

Saute’ squash in butter until soft. Reduce heat and add corn, onions,
salt, pepper and green chili. Mix well and add milk. Simmer until well
blended. Add cheese and cover until cheese is melted.


4                    Turkey thighs
1      package       Enchilada sauce mix
6      ounces        Tomato paste
1/4  cup           Water
4      ounces        Monterey Jack — grated
1/3  cup           Lowfat yogurt or sour cream
1/4  cup           Green onions — sliced
1 1/2  cups          Corn chips — crushed

With sharp knife, cut each thigh in half; remove bone and skin. Place in crockpot. Combine enchilada sauce mix with tomato paste and water. Mixture will be thick. Spread on thighs. Cover; cook on LOW 7 to 8 hours or until tender. Turn pot on HIGH. Add cheese; stir until melted. Spoon into an au gratin dish or shallow casserole. Spoon yogurt over turkey. Sprinkle with onions. Top with corn chips.

Zucchini Relish

2      cups          Zucchini — Shredded
1/4  cup           Fresh Cilantro — Snipped
2      tablespoons   Lime Juice
2      tablespoons   Vegetable Or Olive Oil
1      teaspoon      Salt
1/4  teaspoon      Sugar
1/4  teaspoon      Pepper

Mix all ingredients in glass or plastic bowl.  Cover and refrigerate at
least 1 hour. Makes about 1 1/4 cups relish.

Zuni Vegetable Stew

3/4  cup           Onion — Chopped
1      each          Clove Garlic — Finely Chopped
2      tablespoons   Vegetable Oil
1      each          Red Bell Pepper; Large — *
2      each          Chiles; Medium Size — **
1      each          Jalapeno Chile — Seed & Chop
1      cup           Squash — Cubed ***
29      ounces        Chicken Broth — 2 cans
1/2  teaspoon      Salt
1/2  teaspoon      Pepper
1/2  teaspoon      Coriander — Ground
1      cup           Zucchini — Thinly Sliced
1      cup           Yellow Squash — Thinly Sliced
17      ounces        Whole Kernel Corn — Drained
16      ounces        Pinto Beans; Drained — 1 can

*    Bell pepper should be seeded and cut into 2 X 1/4-inch strips. **
Chiles should be either poblano or Anaheim and should be seeded and ***
Use either hubbard or acorn squash. (about 1/2 pound)

Cook and stir onion and garlic in oil in 4-quart Dutch oven over medium heat until onion is tender. Stir in bell pepper, poblano and jalapeno chiles.  Cook for 15 minutes.  Stir in Hubbard squash, broth, salt, pepper and coriander.  Heat to boiling; reduce heat. Cover and simmer until squash is tender, aobut 15 minutes. Stir in remaining ingredients. Cook uncovered, stirring occasionally, until zucchini is tender, about 10 minutes.