Mexican Recipes

Diablo Jalapeno Jelly

2010-08-02T00:00:00.001-04:00

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.

Deluxe Nachos

2010-07-31T03:00:00.001-04:00

-----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.

Deluxe Nachos

2010-07-30T03:00:00.000-04:00

Cucumber Salsa

2010-07-29T03:00:00.001-04:00

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.

Crockpot Chile Stew

2010-07-28T11:00:00.001-04:00

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.

Cowboy Caviar

2010-07-27T19:00:00.001-04:00

15 ounces Black Beans -- Rinse and Drain *
4 ounces Ripe Olives -- Chop and 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.

Corn Salsa Pita Sandwiches

2010-07-26T00:00:00.001-04:00

--- 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.

Corn Tortillas

2010-07-25T01:00:00.001-04:00

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

2010-07-24T01:00:00.001-04:00

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 And Walnut Dip

2010-07-23T02:00:00.001-04:00

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.

Citrus Barbecue Sauce

2010-07-22T05:00:00.001-04:00

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.

Double Header Chili

2010-07-21T07:02:00.000-04:00

See procedure
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.

Cinco De Mayo Casserole

2010-07-20T09:02:00.000-04:00

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.

Cilantro Pesto

2010-07-19T12:02:00.000-04:00

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

Churros De Platano (fried Plantains)

2010-07-19T00:02:00.000-04:00

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.

Chorizo

2010-07-18T02:02:00.000-04:00

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!

Chipotle Sauce

2010-07-17T03:02:00.000-04:00

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.

Chipotle Mayonnaise

2010-07-16T16:01:00.000-04:00

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 Chiles

2010-07-16T00:01:00.000-04:00

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.

Chimichangas Supreme Part 2

2010-07-15T01:01:00.000-04:00

(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.

Chimichangas Supreme Part 1

2010-07-14T06:01:00.000-04:00

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 De Papas

2010-07-14T00:01:00.000-04:00

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 and 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.

Chilies Rellenos With Cheese

2010-07-13T01:01:00.000-04:00

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.

Chili Relleno`s Fast And Easy

2010-07-12T01:01:00.000-04:00

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.

Chili Poblano Pie

2010-07-11T05:01:00.000-04:00

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 Beef Tacos

2010-07-10T10:00:00.001-04:00

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.

Chiles Rellenos Meatballs

2010-07-09T18:00:00.001-04:00

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.

Chiles Rellenos De San Diego

2010-07-09T00:00:00.001-04:00

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 De Queso 2

2010-07-08T05:00:00.001-04:00

2 Chiles, calif. -- roast and 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 Casserole W/marinara

2010-07-06T07:00:00.001-04:00

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 Casserole

2010-07-04T10:00:00.001-04:00

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 9x13-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 (fried Stuffed Chiles)

2010-07-04T00:02:00.000-04:00

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`.

Chile Piquin Sauce

2010-07-03T01:02:00.000-04:00

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

Chile Con Queso

2010-07-02T01:01:00.000-04:00

1 cup Cheese -- Shredded *
4 ounces Green Chiles -- **
1/4 cup Half and 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.

Chilaquiles (a Casserole Of Tortillas In Chili)

2010-07-01T03:01:00.000-04:00

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.

Chicken With Avocado Salsa

2010-07-01T00:01:00.000-04:00

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.

Chicken Tortilla Casserole

2010-06-30T01:01:00.000-04:00

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 350F for 45 min. Uncover for the last 15 minutes
to brown.

Chicken Tequila

2010-06-29T06:01:00.000-04:00

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 Tacos

2010-06-28T14:00:00.001-04:00

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 Taco Casserole

2010-06-28T00:00:00.001-04:00

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 Sopopilla (incl. Tortillas)

2010-06-27T02:00:00.001-04:00

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 Or Beef Fajitas

2010-06-26T15:00:00.001-04:00

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 In Spicy Brown Sauce

2010-06-26T00:00:00.001-04:00

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 Fajitas

2010-06-25T01:02:00.000-04:00

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 Enchiladas With Pasilla Chili Sauce

2010-06-24T02:02:00.000-04:00

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 Enchiladas (lowfat)

2010-06-23T02:02:00.000-04:00

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 9x11-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 Chilaquiles

2010-06-22T06:02:00.000-04:00

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 Breasts With Chilies And Arroz Blanco

2010-06-21T07:01:00.000-04:00

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 Breasts Southwestern

2010-06-20T14:01:00.000-04:00

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 Almendrado

2010-06-18T03:00:00.001-04:00

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 Alejandro

2010-06-17T06:00:00.001-04:00

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 Acapulco With Creamy Shrimp Sauce

2010-06-16T09:00:00.001-04:00

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:

Heesy Onion Roll Ups

2010-06-15T18:00:00.001-04:00

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

Cheesy Chilanda Casserole

2010-06-14T01:00:00.001-04:00

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 13x9 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.

Casera Sauce

2010-06-13T14:00:00.001-04:00

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

2010-06-12T15:00:00.001-04:00

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.

Carne Guisada

2010-06-11T12:00:00.001-04:00

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.

Carne Gisada Con Papas (meat And Potatoes)

2010-06-10T18:00:00.001-04:00

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 Asado (mexican Style Beef Tips And Gravy)

2010-06-10T00:00:00.001-04:00

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 Asada

2010-06-09T01:00:00.001-04:00

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 Adovada (marinated Pork)

2010-06-08T04:30:00.001-04:00

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.

Caramelized Carnitas

2010-06-07T13:00:00.001-04:00

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.

California Chilled Salsa

2010-06-06T14:00:00.001-04:00

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.

Calabacitas

2010-06-06T00:01:00.000-04:00

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.

Cabrito Al Pastor (broiled Kid)

2010-06-05T06:01:00.000-04:00

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.

Burritos Con Huevos

2010-06-04T03:01:00.000-04:00

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.

Burrito Filling

2010-06-03T00:01:00.000-04:00

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.

Black Bean Tortilla Melt

2010-06-02T01:00:00.001-04:00

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.

Black Bean Relish

2010-06-01T10:00:00.000-04:00

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 Relish

2010-05-31T19:00:00.000-04:00

Black Bean Quesadillas

2010-05-30T05:00:00.001-04:00

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

Black Bean Nachos

2010-05-29T23:00:00.001-04:00

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 Burritos

2010-05-29T00:00:00.001-04:00

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 And Cheese Enchiladas

2010-05-28T01:00:00.001-04:00

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

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 And Salmon Appetizer

2010-05-27T04:00:00.001-04:00

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.

Bell Pepper Rajas

2010-05-27T00:00:00.001-04:00

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.

Beef Tacos

2010-05-26T16:00:00.001-04:00

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.

Beef And Tequila Stew

2010-05-25T20:35:00.001-04:00

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.

BEANS COOKED IN A POT (FRIJOLES DE OLLA)

2010-05-25T01:00:00.000-04:00

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.

Bean and Garlic Dip

2010-05-24T21:00:00.000-04:00

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.

Basic Red Sauce

2010-05-23T21:36:00.001-04:00

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.

Basic Green Sauce

2010-05-23T01:00:00.000-04:00

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.

Avocado And Raisin Dip

2010-05-22T03:00:00.000-04:00

2 each Avocados -- Peeled and 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.

Arroz Verde (Green Rice)

2010-05-21T15:03:00.001-04:00

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.

Arroz con Pollo

2010-05-21T13:53:00.000-04:00

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.

Apricot Basting Sauce

2010-05-21T06:40:00.001-04:00

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.

ANTICUCHOS

2010-05-20T21:47:00.001-04:00

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.

ANDY`S SKILLET SUPPER

2010-05-20T07:23:00.000-04:00

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.

Almond Red Sauce

2010-05-20T07:07:00.001-04:00

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.

ACAPULCO CHICKEN (EN ESCABECHE)

2010-05-20T00:54:00.001-04:00

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.

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2010-05-19T23:20:00.000-04:00

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