3
tablespoons olive oil
1
½ cups long grain rice
1/4
cup minced white onion
1
clove garlic, minced
3
cups chicken, turkey or pork broth, or water
1
teaspoon salt
Place the oil in a heavy pot or Dutch oven over medium heat, add
the rice
and cook, stirring frequently, for 3 - 4 minutes. The rice should
not be
allowed to brown. Add the onion and garlic and cook one minute
more,
stirring almost constantly. Stir the salt intothe broth, add it
to the rice,
bring to a boil, cover the pot, turn the heat to very low, and
cook for 15
minutes. Stir the rice, carefully, replace the top, turn off the
heat and
allow the rice to steam for 10 - 15 minutes.
Carne
Asada
1
20 Ounce top sirloin steak
2
Tablespoon 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
Teaspoon 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.
Chiles
Rellenos
- 12
Large Mild, green chiles w/stems
- 1/2
Pound Jack cheese cut into long narrow, strips.
1
Cup All purpose flour
1
Teaspoon Baking powder
1/2
Teaspoon Salt
3/4
Cup Yellow or white cornmeal
1
Cup Buttermilk
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 salt, then add
cornmeal.
Blend buttermilk 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.
Enchiladas
1
Tablespoon Shortening
1
pound Ground beef
3
Tablespoons Flour
1
8-oz. can Tomato sauce
Water
2
Tablespoons Chili powder
Salt,
to taste
3/4
teaspoon Garlic powder
12
Corn Tortillas
1
pound Cheese, longhorn - coarsely grated
1
large Onion, chopped fine
Melt shortening in heavy skillet. Add the ground meat and brown.
Sprinkle
meat with flour; mix in skillet. Add tomato sauce and 1 cup water.
Mix 1/2
cup water with the chili powder to form a smooth paste; add to
the meat
mixture. Add salt to taste and garlic powder. Cook over medium
heat,
uncovered, until it is of gravy consistency. Cover and simmer
over very low
heat. Add more water if the chili gravy becomes too thick.
Dip tortillas one at a time in the hot chili gravy with a wide
metal
spatula. The tortillas will become pliable almost immediately,
which will
make rolling the enchiladas easier. Soaking too long will cause
the
tortillas to fall apart.
Place a good sprinkling of grated cheese and minced onion and
about a
tablespoon of the meat mixture to one side of the center of the
tortilla.
Roll tortilla tightly around the filling and place loose side
down in a
glass casserole baking dish. For best results place the enchiladas
in a row
with sides touching.
When all enchiladas have been formed, pour the remaining hot chili
gravy
over all, and sprinkle generously with grated cheese, and top
with chopped
onion. Bake at 350 degrees. F until the cheese is melted. Serve
immediately.
Menudo
2
1/2 Pound Tripe
1/2
Calf's foot
1/3
Cup Vinegar
Cold
water
2
Cloves garlic
1/2
Small Onion
3
Quart Water (approx.)
Salt
1-1/2
Cup Hominy
Red
Chile Puree (see below) OR 1 cup canned red chile sauce
Finely
chopped green onions
Chopped
cilantro leaves
Lemon
wedges
Corn
tortillas, heated
Red
Chile Puree:
8
California chiles (1/4 lb)
2/3
Cup Water
Scrape off any fat from tripe. Cut tripe into 1-inch squares.
Place tripe
and calf's foot in a large bowl. Add vinegar and cold water to
cover
generously. Let stand 3 hours. Drain. Rinse tripe and calf's foot
thoroughly. Place in a large pot. Add garlic and onion. Pour in
water to
cover ingredients plus 1 to 1 1/2 inches, about 3 quarts. Add
salt to taste.
Bring to a boil; reduce heat. Cover and simmer about 6 hours or
until tripe
is tender. After 1 hour, skim foam from surface of soup. Skim
again as
needed. Add more water if liquid evaporates. Prepare Red Chile
Puree. Add
hominy and Red Chile Puree during last hour of cooking. Ladle
into large
bowls. Serve chopped green onions, cilantro, lemon wedges and
hot corn
tortillas separately. Makes 10 to 15 servings. Red Chile Puree:
Remove stems from chiles. Break chiles open and rinse out seeds.
Place in a saucepan with water to cover. Bring to a boil. Continue
to boil until chiles are softened, about 5 minutes. Drain; discard
water. Place chiles in blender; puree. Add enough water to make
puree the consistency of tomato sauce. Press pureed chiles through
a sieve to remove bits of peel. Makes about 1 cup.
Variation: Substitute 1 1/2 cups nixtamal (cooked dried
corn) for canned hominy. Combine with soaked tripe and calf's
foot, garlic, onion and water. Cook as directed above.
Pay
De Nuez Pecan Pie
1
unbaked pie crust, homemade or bought
1 egg yolk beaten with a pinch of salt until it is thick and creamy
1 cup milk
4 tablespoons granulated, white sugar
2 tablespoons light brown sugar
2 cups chopped pecans
1 pound pitted dates, finely chopped
1/4 teaspoon salt
2 tablespoons honey
4 tablespoons butter, cut into 4 pieces
1 teaspoon vanilla
32 pecan halves
Line
a pie pan with the crust and press a piece of aluminium foil on
top of
it to conform to its shape and covering the edges of the dough.
Pour 1 pound rice or an appropriate amount of pie weights into
the foil and mound along the edges to keep the sides of the crust
from losing their shape. Place the dough in the oven and bake
for 20 minutes. Take the dough out of the oven and remove the
foil and its contents. Prick the bottom of the crust all over
with a fork, brush the top and half way down the sides with the
beaten egg yolk and replace the pan in the oven until it is a
golden brown all over, about 5 - 7 minutes longer.
To make the filling place the milk and sugars in a large saucepan,
bring to
a boil and simmer until the mixture thickens and produces large
bubbles,
about 15 minutes. Stir in the chopped pecans, dates, salt and
honey and cook until the mixture is thick, just a few minutes
more. Stir in the butter,
then when it has melted add the vanilla. Spoon the mixture into
the pie
crust and place the pecan halves in eight lines going from just
off the
center to the side of the pie, so that each piece, when it is
cut, will have
a line of nuts down the center. Allow the pie to cool, then refrigerate
overnight. Before serving bring the pie to room temperature.
Puchero
1/2
Cup Chickpeas
2 Small Zucchini
1/4 Pound Boneless lamb
2 Small Sweet potatoes
1/4 Pound Boneless beef
1 Cup Corn cut from the cob
3 Pound Chicken
2 White potatoes, boiled in jackets
1/2 Pound Ham
3 Barely ripe bananas
1 Large Onion
1/2 Teaspoon Coriander seeds, crushed
3 Cloves garlic
1/4 Teaspoon Pepper
1 Veal knuckle, split
3 Tablespoon Oil (or butter)
1 Teaspoon Salt
2 Pears
2 Quart Chicken broth
3 Peaches
1/2 Small Cabbage
2 Limes
2 Small Turnips
1 Large Carrot
Place the chick peas in a kettle, cover with broth, and soak overnight.
Cut the lamb and beef into 2-inch cubes, cut the chicken into
serving
pieces, and dice the ham. Peel and slice the onion and garlic.
Combine the
drained chick peas, all the meats, the veal knuckle, onion, garlic,
and salt
in a large soup kettle. Cover with 2 quarts of cold water and
bring to a
full boil. Skim off the froth. Lower the heat, cover, and simmer
for 45
minutes.
Cut the cabbage into eight wedges. Peel and slice the turnips
and carrot.
Slice the zucchini. Peel and dice the sweet potatoes. Cut the
corn from the
cob. Add the cabbage, turnips, carrot, zucchini, sweet potatoes,
and corn to the kettle. Cover and simmer about 20 minutes or until
meats and vegetables are tender.
Peel the boiled white potatoes and cut into thick slices. Peel
bananas and cut into 2-inch slices. Sauté potatoes, sprinkled
with crushed coriander
seeds and pepper in oil. Remove the potato slices with a slotted
spoon. Keep warm. In the same oil sauté the bananas until
golden. Keep warm with the potatoes.
Peel, core, and slice the pears and peaches. Put in a small pan
with a
little water and poach for 10 minutes. Do not overcook. Drain
the fruit.
Adjust the seasonings. Serve each bowl of soup with the juice
from one lime wedge and a tablespoon of Guacamole.
Salpicon
3
pounds brisket
2 onions, 1 halved, 1 chopped
1 large carrot, quartered
1 stalk celery, quartered
2 cloves garlic
1 cup chopped fresh cilantro
1 12-ounce can whole tomatoes
Salt and pepper to taste
1 large tomato, chopped
1 4-ounce can chile chipotle, drained and chopped (reserve liquid)
¼ cup light olive oil
¼ cup vinegar
½ pound Monterey Jack cheese, cut in ¼-inch cubes
2 large avocados, sliced length-wise
Oven:
325 degrees
Place
brisket in heavy pot and cover with water. Add halved onion, carrot,
celery, garlic, ½ cup chopped cilantro, canned tomatoes,
salt and pepper.
Cover and cook in oven approximately 4 hours until very tender,
Remove from liquid, cool slightly and shred thoroughly with a
fork. In large bowl,
combine shredded beef, chopped onion, chopped tomato, remaining
cilantro, chile chipotle, and liquid to taste, oil, vinegar, salt
and pepper. Let
cool in refrigerator at least 4 hours. Before serving, toss with
cheese and
turn into a decorative bowl. Garnish with sliced avocado. Serve
with warm
corn or flour tortillas, pinto beans and guacamole or tossed green
salad.
For spicier flavor, use more chile chipotle or pickled jalapenos
or chopped
or fresh green chile strips.
Taco
Salad
1-1/2
Pound Ground beef
Bottled French dressing
1/4 Cup Onion, chopped
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Dried oregano, crushed
1/2 Head iceberg lettuce, finely shredded
2 Tomatoes, cut in wedges
8 Ounce Can corn, drained
8 Ounce Can garbanzo beans, drain
1/2 Cup Radish slices
1-6 1/2 oz Package Tortilla or corn chips
1 Avocado, peeled and sliced
4 Ounce Cheddar cheese, shredded
Pitted black olives, sliced
Sour cream
Brown meat and drain off fat. Add 1/3 cup French dressing, onion,
salt,
pepper and oregano. Simmer 5 minutes. Combine lettuce, tomatoes,
corn,
beans, radishes and enough dressing to moisten. Toss lightly.
For each
salad, serve meat mixture over tortilla chips. Top with lettuce
mixture,
avocado, cheese, olives and sour cream, as desired.
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2
Pound Ground beef
1
Can Tomatoes (14 oz)
2
Tablespoon Chili powder OR
5
Teaspoon Ground ancho (pasilla) chile PLUS
1
Teaspoon Cumin AND
1/4
Teaspoon Cinnamon
1
Garlic clove, crushed
1
Teaspoon Salt
1
Cup Black olives
4
Cup Corn meal
2
Teaspoon Salt
8
Cup Water
2
Eggs, well beaten
4
Tablespoon Butter
In skillet, sauté beef in pan until brown. Add tomatoes,
chili powder,
garlic, salt and olives. Cook 15 minutes.
Grease 9x13" baking dish and line bottom with 1/2 Corn Meal
Dough. Add meat mixture and cover with remaining 1/2 Corn Meal
Dough. Bake 20 minutes at 325'F. or until browned.
CORN MEAL DOUGH:
Add corn meal and salt to water in pot. Bring to boil and cook
over medium
heat until thick, 5-10 minutes. Add eggs and butter. Stir well.
Chalupas
Vegetable
oil
12
Corn tortillas (the thinner the better)
6
Cups Refried Beans (or less)
1/2
Pound Cheddar cheese (sharp), grated
1
Large Tomato, chopped
3
Cup Lettuce, shredded
In a small skillet, heat about 1/2 inch of vegetable oil. Test
the oil for
proper temperature by putting in a small piece of tortilla. When
the oil
reaches the temperature where it immediately begins to bubble
frantically
over the tortilla as soon as it is put in the oil and the tortilla
piece
becomes crisp quite quickly, you are ready to cook the chalupa
shells. This is important because there is nothing worse than
a soggy chalupa shell which results from the oil not being hot
enough.
Fry tortillas completely flat on both sides until very crisp.
Drain and keep
warm on a newspaper covered cookie sheet in a warm oven.
Spread about 1/4 inch thick layer of refried beans on each fried
tortilla.
Top with a generous amount of grated sharp Cheddar cheese and
about 1 T
chopped onion. Place assembled chalupas on a cookie sheet and
brown under broiler until cheese melts. Watch them carefully under
the broiler, they can burn quite quickly.
Top with shredded lettuce and tomato and serve.
Chipotle
Sauce
2
Chipotle Chiles;
2
Bacon; Slices, Finely Cut Up
1/4
Cup Onion; Finely Chopped, 1 small
3
Cup 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.
Frijoles
Charros
1
to 2 onions, minced
2
tablespoons lard
3
cups cooked pinto beans
4
to 6 slices bacon, minced
1
slice ham, diced (optional)
½
cup chorizo or hot italian sausage
1
16-ounce can tomatoes, drained and chopped
6
serrano chiles, minced, or to taste
1
tablespoon comino (cumin)
salt
to taste
Add onions and lard to pinto beans and cook over medium heat 5
minutes,
stirring occasionally. in another skillet, fry bacon, ham and
chorizo. Add
to beans with tomatoes, chiles and spices. Heat thoroughly.
Guacamole
6
California avocados, peeled & pitted
1-1/2
White onions, chopped
1/2
Cup Cilantro, chopped
Juice
of 2 Limes, or to taste
1
Small Zucchini, pureed
6
Tablespoons Olive oil
6
Chiles serranos, finely chopped
Salt
to taste
2
Large Tomatoes, chopped
1
Green onion, finely chopped
2
Chiles serranos, finely chopped
1/2
Cup Cilantro leaves
Totopos
(crispy fried tortilla wedges)
Put avocados in a glass bowl, mash them with a fork. Add onion,
cilantro,
lime juice, zucchini, oil, chiles, and salt. Mix the ingredients
thoroughly
to form a puree.
Put the avocado pits in the guacamole to prevent darkening. To
serve, spoon the guacamole into a flat bowl, and decorate with
tomato on one side, chiles, and cilantro leaves in the center.
On the other side, place the totopos.
Paella
1
Chicken broiler, cut up
2
Cloves garlic
1/4
Cup Oil
1
Pound Raw shrimp
4
Sliced tomatoes
1
Pound Peas
12
Artichoke hearts
1-1/2
Cup Brown rice
6
Strands saffron
1
Cup Onion, diced
1
Green bell pepper, diced
1
Red bell pepper, diced
1
Teaspoon Paprika
1
Cup White wine
2
Cup Water
Brown
chicken and garlic in oil; remove chicken to large casserole dish.
Add shrimp, tomatoes, peas and artichoke hearts to dish. In oil
used to brown chicken, sauté rice, saffron, onion, green
and red bell peppers for 7
minutes. Add to casserole dish, sprinkle on paprika, and pour
in wine and
water. Bake uncovered at 350 degrees for 1 hour, or until rice
is ready.
Pork
Carnitas
Guacamole
4 Poblano Chiles; roasted and peeled
1 Onion; Medium, Cut in halves
1 Pound Center Loin Roast; boneless and cut into 2 X 1/4-inch
strips
1 Clove Garlic; Finely Chopped
2 Teaspoon Vegetable Oil
2 Teaspoon Tomato Paste
1 Teaspoon Red Wine Vinegar
1/4 Teaspoon Salt
1/2 lb. plum tomatoes, finely chopped
Flour Or Corn Tortillas
Dairy Sour Cream
Prepare Guacamole; set aside. Cut chiles and onion halves lengthwise
into
1/4-inch strips. Cook pork, chiles, onion and garlic in oil in
a 10-inch
skillet over medium heat, stirring occasionally, until pork is
no longer
pink, about 12 minutes. Stir in tomato paste, vinegar, salt and
tomatoes;
cook until hot. Serve with tortillas, Guacamole and sour cream.
Pork
Loin Vampiro
3
medium-sized ancho chiles, stems, seeds and veins removed
2 cups fresh squeezed orange juice
3 tablespoons lime juice
1/4 cup grenadine
1/2 cup tequila
1 teaspoon salt
1 teaspoon thyme
1 cup sliced white onion
3 pound, lean boneless pork loin, (either a single loin or two
loins tied together)
salt and pepper to taste
2 tablespoons lard or olive oil
Preheat your oven to 350 degrees
Toast the chiles on a skillet over medium heat for 30 seconds
to 1 minute on each side, but do not allow them to scorch. Tear
the chiles into pieces,
place them in a bowl, cover them with boiling water, and allow
them to
rehydrate and soften for 15 minutes. Drain the chiles and place
them in the
bowl of a blender. Add the orange juice and lime juice and blend
for 1
minute. Strain the mixture through the fine blade of a food mill,
then add
the grenadine, tequila, salt, thyme and onion, and reserve.
Salt and pepper the pork. In a Dutch-oven or heavy baking dish,
heat the oil over medium high heat until it is very hot but not
quite smoking. Add the
pork and sear it, turning as necessary, until it is golden brown
on all
sides, about 4 minutes. Remove the pork to a plate and the pot
from the heat and allow it to cool, briefly. Add the chile mixture,
stirring well to
incorporate any caramelized pieces of pork and juices from the
bottom of the pot. Put the pork back in the pot, fat side up,
replace it on the burner and heat until the sauce just begins
to bubble lightly, but do not bring it to a complete boil. Place
the pot in the preheated oven and bake, uncovered,
until pork reaches an internal temperature of between 145 and
150 degrees, (about 30 minutes per pound for a roast with two
loins tied together, or a total of about 1 hour for a single loin)
spooning some of the sauce over it every 15 minutes. Remove the
pork from the pot, and allow it to rest for 5 minutes, then slice
it into servings. While the meat is resting you can reduce the
sauce if it is too thin.
Spoon some sauce on each of 4 serving plates, and top with a slice
of pork.
Mexican style white rice and sauteed nopalitos or squash go well
with this
dish.
Ropa
Vieja
3
pounds flank steak
1-1/2 cups water
6 whole garlic, peeled
6 whole black peppercorns
salt to taste
8 poblano peppers, fresh
1/2 cup lard, bacon drippings, or veg.oil
2 garlic clove, peeled and sliced
1 large onion, sliced 1/8" thick
flour tortilla
1. Cut the flank steak in half horizontally so it will
fit into a large
Dutch oven. Place it in the pot and cover it with the water. Add
the six
whole cloves of garlic, along with the peppercorns and salt as
desired.
Place over low heat and bring the liquid to a simmer. Cover and
continue
cooking over low heat, turning the meat occasionally, until it
is tenderand
well done, about one and a half to two hours.
2. While the meat is stewing roast, peel and seed the peppers
and slice each pepper lengthwise into strips an eighth of an inch
wide. Set aside.
3. When the meat is tender, remove the Dutch oven from
the heat and let the meat cool in its own broth. When it coolds
enough to handle, remove it from the broth and place it on a cutting
board. Slice the meat across the grain into stips about two inches
across. Using your fingers, pull the meat into fine shreds. Return
it to the broth.
4. Heat the lard or other fat in a large heavy skillet
over medium heat
until it is rippling. Crush the sliced garlic cloves and add to
the hot fat.
Saute for one minute, stirring frequently. Add the sliced onions
and saute
until it's somewhat soft, about three minutes. Add the reserved
pepper
strips to the pan and continue sauteing and stirring for about
two minutes.
5. Using a slotted spoon, transfer the peppers, onion and
garlic to the Dutch oven. Cook the meat mixture, uncovered, over
medium heat, stirring
frequently until the flavors are blended about 10 to 15 minutes.
Serve the
meat hot, rolled up in heated flour tortillas.
Sopaipillas
4
Cup Flour
2 Teaspoon Sugar
1/4 Cup Shortening or lard
1 Tablespoon Baking powder
1-1/2 Teaspoon Salt
1 1/4 Cup 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 be 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.
Verde
Azzor
2
Tablespoon Olive oil
1 Cup White rice
1/4 Cup Onions, chopped
2 Pablano chillies, roasted, peeled, deseeded & chopped
6 Green onions, thinly sliced
1 Garlic clove, minced
1/4 Teaspoon Salt
1/4 Teaspoon Cumin
1 3/4 Cup Vegetable broth
1/3 Cup Cilantro, coarsely chopped
Preheat oven to 375F. Heat oil in a wok over medium heat until
hot. Add rice & cook, stirring, for 2 minutes or until rice
turns opaque. Add the onions, cook and stir for 1 minute. Stir
in green onions, garlic, salt & cumin; cook & stir for
20 seconds. Stir in broth & bring to a boil over high heat.
Lower the heat & simmer, covered, for 15 minutes or until
the rice is almost tender.
Remove skillet from heat & transfer to greased 1 1/2 qt. baking
dish. Bake
uncovered for 15 minutes or until the rice is tender. Garnish
with cilantro
& serve hot.
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