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
ACAPULCO CHICKEN (EN ESCABECHE)
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.
ANDY’S SKILLET SUPPER
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.
ANTICUCHOS
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.
BEANS COOKED IN A POT (FRIJOLES DE OLLA)
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.
BLACK BEAN & SALMON APPETIZER
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
BLACK BEAN BURRITOS
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
—–GARNISHES—–
Salsa
Guacamole
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:
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.
BLACK BEAN NACHOS
FOR NACHOS:
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)
FOR BLACK BEAN PESTO:
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.
Nachos:
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
towels.
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
cilantro.
Bake until brown, 20 minutes. Remove from oven and cut each tortilla into eight pieces. Serve immediately. Makes 4 servings or 16 appetizers
BLACK BEAN QUESADILLAS
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
tortillas.
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.
BLACK BEAN TORTILLA MELT
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.
CABRITO AL PASTOR (BROILED KID)
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
-separately)
3 tablespoons White onion — chopped
1 cup Tomato — finely chopped
3 tablespoons Cilantro — finely chopped
3 tablespoons Chiles serranos — finely
-chopped
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
vinegar.
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.
Calabacitas
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.
CARNE ASADA
1 1/2 pounds Top Round Steak Or Boneless Chuck Steak,
—–MARINADE—–
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
—–BASTING SAUCE—–
2 tablespoons Steak Sauce
12 Flour Tortillas — 5 to 8
Inches In Diameter
2 medium Onions — Sliced Paper Thin Or
Chopped
4 ounces Whole Green Chilies — Cut
Into Strips
Softened Butter Or Margarine
Salsa
Guacamole
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.
CARNE ASADO (MEXICAN STYLE BEEF TIPS & GRAVY)
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
Flour
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
Water
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.
CHALUPA
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.
HEESY ONION ROLL-UPS
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
CHICKEN ACAPULCO WITH CREAMY SHRIMP SAUCE
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
Shredded
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
—–CREAMY SHRIMP SAUCE—–
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
servings.
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:
CHICKEN ALEJANDRO
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
Rice
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.
CHICKEN ALMENDRADO
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.
CHICKEN BREASTS OLE’
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.
CHICKEN BREASTS SOUTHWESTERN
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
Salsa
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.
CHICKEN BREASTS WITH CHILIES AND ARROZ BLANCO
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
chicken.
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
CHICKEN ENCHILADAS WITH PASILLA CHILI SAUCE
2 tablespoons Peanut oil
1 2-oz. package dried pasilla
Chilies, stemmed, seeded
Torn into 1-inch pieces
1/2 cup Whole blanched almonds
Chopped
4 Chicken breast halves
6 cups Chicken stock or canned
Low-salt broth
1/2 teaspoon Cumin seeds
4 Plum tomatoes, cored
Quartered
1/2 Onion — quartered
4 Cloves garlic — peeled
2 tablespoons Firmly packed golden brown
Sugar
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
Sliced
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.
CHICKEN IN SPICY BROWN SAUCE
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.
CHICKEN OR BEEF FAJITAS
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!)
salsa
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
CHICKEN TACO CASSEROLE
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
—–OPTIONAL TOPPINGS—–
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.
CHICKEN TEQUILA
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.
CHICKEN TORTILLA CASSEROLE
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.
CHICKEN WITH AVOCADO SALSA
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
wrap.
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
CHILES RELLENOS (FRIED STUFFED CHILES)
12 large Mild — green chiles w/stems
<<<OR>>>
3 cans Green chiles (4 oz.cns)
1/2 pound Jack cheese cut into long>>>
Narrow — strips.
—–BATTER—–
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 –
blend.
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
(garnish
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
—–TOMATO SAUCE—–
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
sauce.
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.
CHILI POBLANO PIE
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
SAUCE
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.
CHILIES RELLENOS WITH CHEESE
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.
CHIMICHANGAS SUPREME PART 1
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
Chiles
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)
CHIMICHANGAS SUPREME PART 2
(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.
Chorizo
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
heated
1/2 Ripe avocado — diced
Toppings:
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.
SANDWICHES:
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.
CROCKPOT CHILE STEW
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
—–REFRIED BEANS—–
2 cups Dry pinto beans
1 large Onion
1 Ham hock — Water
1/2 cup Lard
Salt
—–NACHOS—–
12 Corn tortillas
Lard for deep frying
Salt
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
instructions.
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
—–OPTIONAL GARNISHES—–
Ripe olives — sliced
Guacamole
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.
EGGS MOTUL STYLE
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
—Batter—
3 eggs
3 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
1/4 cup oil
—Garnish—
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
use.
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
hot.
EL CHICO SALSA VERDE
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.
EL PASO CHICKEN
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.
Empanaditas
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
lettuce
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.
Enchiladas
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.
ENCHILADAS BANDERAS
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
Oil
—–SALSA COLORADO—–
24 Chiles, red, mild — dried
4 tablespoons Oil
10 Garlic clove — minced
Salt to taste
6 tablespoons Flour
—–SALSA VERDE—–
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.
Fajitas
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.
FILETE ALBANIL
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
towels.
FRIJOLES DE OLLA (BEANS COOKED IN A POT)
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.
FRIJOLES NEGROS
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
Salt
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
authenticity.
** 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
—–BATTER—–
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.
GRILLED CHICKEN ADOBO
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
—–ACHIOTE SAUCE BASE—–
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.
ACHIOTE SAUCE BASE:
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.
GRILLED CHICKEN QUESADILLAS
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.
HOT & SPICY CHICKEN QUESADILLAS
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.
JALAPENO CHICKEN FAJITAS
8 ounces Boneless chicken breasts
1/4 cup Lime juice
2 tablespoons Water
1 Clove garlic
Jalapeno Flavor Process — Cheese Product
Lettuce
Green onions
Tomatoes
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
—–QUICK CREME FRAICHE—–
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.
SUPPER NACHOS
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
desired.
LA FOGATA’S GREEN CHICKEN ENCHILADAS
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.
LAZY ENCHILADAS
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
chopped
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.
LOW-FAT CHIMICHANGAS
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
cornbread
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
CHIPOTLE SAUCE
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.
MEXICALI CHICKEN BREASTS
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
salt.
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.
MEXICAN CHICKEN & RICE
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.
MEXICAN CHICKEN (POLLO MEXICANO)
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
yogurt.
Garnish with coriander or parsley sprigs and serve with a salad.
MEXICAN CHICKEN AND RICE
1 tablespoon Oil
1 pound Chicken breasts — cubed
skinless
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.
MEXICAN DIP IN CROCKPOT
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
OPTIONAL
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.
MEXICAN GREEN CHILI QUICHE
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
Drained
5 (6-inch) corn tortillas —
Halved
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.
MEXICAN RICE TART
—–CRUST—–
1 1/4 cups Rice — long-grain
2 Egg whites
2 tablespoons Olives,black,ripe — sliced
2 tablespoons Green onion — sliced
—–FILLING—–
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
—–OPTIONAL TOPPINGS—–
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.
MEXICAN STUFFED CHICKEN
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.
MEXICAN STUFFED CHICKEN
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
cheese.
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.
MICROWAVE BLACK BEAN BURRITOS
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
Salt
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.
SPANISH RICE
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.
TACO CASSEROLE
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.
Nachos
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.
NINFA’S GREEN SAUCE
3 Med. green tomatoes
Coarsely chopped
4 Tomatillos (small Mexican
Green tomatoes) — coarsely
Chopped
2 Jalapeno peppers (or more)
Stems removed and coarsely
Chopped
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
—–TOPPING—–
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.
PICKLED HOT PEPPERS
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.
PINTO BEANS
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
water
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.
POLLO LOCO MARINADE
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.
POLLO RAPHAEL
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)
Source: MAINPOUL.ZIP
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
—–CORN BREAD TOPPING—–
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
—–GARNISH—–
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
substituted.
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
QUICK CHICKEN MOLE
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.
REFRIED BLACK BEANS
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
chopped.
** 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.
RICE CON QUESO
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
Scallions
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.
SALSA VERDE 2
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.
SAVORY CHICKEN
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.
SIZZLING STEAKS AND SALSA
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.
SMALL CHICKEN FAJITAS
1 pound Chicken Breast — boneless
skinless
*******Sauce*******
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
ingredients.
Makes 12 pockets.
Sopaipillas
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.
SOUTH OF THE BORDER STEW
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
minutes.
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.
SOUTHWEST BEEF FAJITAS
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.
SPICY MEXICAN TORTILLA STACKS
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.
STEPHANIE’S CARNE ASADA
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.
STUFFED JALAPENOS
24 Jalapenos — halved & de-veined
6 1/2 Ounces Tuna, water pack — drained
1/2 Cup Pecans — finely chopped
Mayonnaise
Mrs. Tom Dudley
Comanche (TX) Garden Club Cookbook
1967
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.
TACO CASSEROLE
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.
TEX-MEX BEANS WITH CORNMEAL DUMPLINGS
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
Cheese
1/3 cup Shredded mild Cheddar
Cheese
3/4 teaspoon Salt
6 Corn tortillas — half 10 oz.
Pkg. — cut into wedges
1 Zesty Tomato Salsa
Lettuce leaves — optional
Tomato wedges — optional
—–ZESTY TOMATO SALSA—–
1 tablespoon Vegetable oil
1 Red pepper, cored — seeded
And diced (about 2 cups)
1 Green bell pepper, cored
Seeded and diced (about 2
Cups)
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.
TEX-MEX Hash
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.
TEX-MEX RICE
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.
TEX-MEX ROASTED CHICKEN
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.
TEX-MEX STEAK AND TORTILLAS
1 1/2 pounds Boneless sirloin each about
thick
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.
TEX-MEX STRATA
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.
TEX-MEX TORTILLA STACK
1 9-oz. pkg. (2 cups) frozen
Chopped cooked chicken
1 cup Finely chopped — peeled
Jicama
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.
TEX-MEX TUNA SALAD
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.
TEX-MEX WITH SPINACH BAKE
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.
TEXMEX RED SNAPPER
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.
THREE BEAN BAKE
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.
TOSTADAS DE POLLO Y FRIJOLES
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.
TURKEY RANCHERO
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.