tablespoons olive oil
½ cups long grain rice
cup minced white onion
clove garlic, minced
cups chicken, turkey or pork broth, or water
Place the oil in a heavy pot or Dutch oven over medium heat, add
and cook, stirring frequently, for 3 - 4 minutes. The rice should
allowed to brown. Add the onion and garlic and cook one minute
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
allow the rice to steam for 10 - 15 minutes.
20 Ounce top sirloin steak
Tablespoon Vegetable oil
Teaspoon Dried leaf oregano, crushed
Teaspoon Coarsely ground pepper
Cup Orange juice
Tablespoon Lime juice
Teaspoon Cider vinegar
Orange slices, 1/2" thick
Place steak in a shallow glass baking dish. Rub with oil on each
Sprinkle with oregano, salt and pepper. Sprinkle orange juice,
and vinegar over the steak. Cover and refrigerate overnight for
or several hours, turning occasionally. To cook, bring meat to
temperature. Prepare and preheat charcoal grill (or gas grill).
reserving marinade. Place steak on grill. Top with orange slices.
Occasionally spoon reserved marinade over steaks as they cook.
minutes on each side, or until medium- rare. Cook longer if desired.
Remove orange slices to turn steak. Replace orange slices on top
Large Mild, green chiles w/stems
Pound Jack cheese cut into long narrow, strips.
Cup All purpose flour
Teaspoon Baking powder
Cup Yellow or white cornmeal
Eggs, slightly beaten
Parch and peel chiles leaving stems on. Cut small slit below the
removing seeds if desired. Insert strips of Jack cheese being
careful not to
Prepare batter: Sift flour with baking powder and salt, then add
Blend buttermilk and slightly beaten eggs, then combine milk mixture
dry mixture and blend together. Slightly moisten each chile with
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.
pound Ground beef
8-oz. can Tomato sauce
Tablespoons Chili powder
teaspoon Garlic powder
pound Cheese, longhorn - coarsely grated
large Onion, chopped fine
Melt shortening in heavy skillet. Add the ground meat and brown.
meat with flour; mix in skillet. Add tomato sauce and 1 cup water.
cup water with the chili powder to form a smooth paste; add to
mixture. Add salt to taste and garlic powder. Cook over medium
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
spatula. The tortillas will become pliable almost immediately,
make rolling the enchiladas easier. Soaking too long will cause
tortillas to fall apart.
Place a good sprinkling of grated cheese and minced onion and
tablespoon of the meat mixture to one side of the center of the
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
over all, and sprinkle generously with grated cheese, and top
onion. Bake at 350 degrees. F until the cheese is melted. Serve
1/2 Pound Tripe
Quart Water (approx.)
Chile Puree (see below) OR 1 cup canned red chile sauce
chopped green onions
California chiles (1/4 lb)
Scrape off any fat from tripe. Cut tripe into 1-inch squares.
and calf's foot in a large bowl. Add vinegar and cold water to
generously. Let stand 3 hours. Drain. Rinse tripe and calf's foot
thoroughly. Place in a large pot. Add garlic and onion. Pour in
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
is tender. After 1 hour, skim foam from surface of soup. Skim
needed. Add more water if liquid evaporates. Prepare Red Chile
hominy and Red Chile Puree during last hour of cooking. Ladle
bowls. Serve chopped green onions, cilantro, lemon wedges and
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.
De Nuez Pecan Pie
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
a pie pan with the crust and press a piece of aluminium foil on
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,
a boil and simmer until the mixture thickens and produces large
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
crust and place the pecan halves in eight lines going from just
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.
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 Quart Chicken broth
1/2 Small Cabbage
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
pieces, and dice the ham. Peel and slice the onion and garlic.
drained chick peas, all the meats, the veal knuckle, onion, garlic,
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
Cut the cabbage into eight wedges. Peel and slice the turnips
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
little water and poach for 10 minutes. Do not overcook. Drain
Adjust the seasonings. Serve each bowl of soup with the juice
from one lime wedge and a tablespoon of Guacamole.
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
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
turn into a decorative bowl. Garnish with sliced avocado. Serve
corn or flour tortillas, pinto beans and guacamole or tossed green
For spicier flavor, use more chile chipotle or pickled jalapenos
or fresh green chile strips.
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
Brown meat and drain off fat. Add 1/3 cup French dressing, onion,
pepper and oregano. Simmer 5 minutes. Combine lettuce, tomatoes,
beans, radishes and enough dressing to moisten. Toss lightly.
salad, serve meat mixture over tortilla chips. Top with lettuce
avocado, cheese, olives and sour cream, as desired.
Pound Ground beef
Can Tomatoes (14 oz)
Tablespoon Chili powder OR
Teaspoon Ground ancho (pasilla) chile PLUS
Teaspoon Cumin AND
Garlic clove, crushed
Cup Black olives
Cup Corn meal
Eggs, well beaten
In skillet, sauté beef in pan until brown. Add tomatoes,
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
heat until thick, 5-10 minutes. Add eggs and butter. Stir well.
Corn tortillas (the thinner the better)
Cups Refried Beans (or less)
Pound Cheddar cheese (sharp), grated
Large Tomato, chopped
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
reaches the temperature where it immediately begins to bubble
over the tortilla as soon as it is put in the oil and the tortilla
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
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
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.
Bacon; Slices, Finely Cut Up
Cup Onion; Finely Chopped, 1 small
Cup Tomatoes; Finely Chopped
Cup Beef Broth
Cup Carrot; Finely Chopped
Cup Celery; Finely Chopped
Cup Fresh Cilantro; Snipped
You can make this sauce as hot as you want by adding up to a total
dried Chipotle chiles. Cover chilies with warm water. Let stand
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.
to 2 onions, minced
cups cooked pinto beans
to 6 slices bacon, minced
slice ham, diced (optional)
cup chorizo or hot italian sausage
16-ounce can tomatoes, drained and chopped
serrano chiles, minced, or to taste
tablespoon comino (cumin)
Add onions and lard to pinto beans and cook over medium heat 5
stirring occasionally. in another skillet, fry bacon, ham and
to beans with tomatoes, chiles and spices. Heat thoroughly.
California avocados, peeled & pitted
White onions, chopped
Cup Cilantro, chopped
of 2 Limes, or to taste
Small Zucchini, pureed
Tablespoons Olive oil
Chiles serranos, finely chopped
Large Tomatoes, chopped
Green onion, finely chopped
Chiles serranos, finely chopped
Cup Cilantro leaves
(crispy fried tortilla wedges)
Put avocados in a glass bowl, mash them with a fork. Add onion,
lime juice, zucchini, oil, chiles, and salt. Mix the ingredients
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.
Chicken broiler, cut up
Pound Raw shrimp
Cup Brown rice
Cup Onion, diced
Green bell pepper, diced
Red bell pepper, diced
Cup White wine
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
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
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
1/4-inch strips. Cook pork, chiles, onion and garlic in oil in
skillet over medium heat, stirring occasionally, until pork is
pink, about 12 minutes. Stir in tomato paste, vinegar, salt and
cook until hot. Serve with tortillas, Guacamole and sour cream.
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
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
minute. Strain the mixture through the fine blade of a food mill,
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
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
Mexican style white rice and sauteed nopalitos or squash go well
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
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
whole cloves of garlic, along with the peppercorns and salt as
Place over low heat and bring the liquid to a simmer. Cover and
cooking over low heat, turning the meat occasionally, until it
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
until it's somewhat soft, about three minutes. Add the reserved
strips to the pan and continue sauteing and stirring for about
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.
meat hot, rolled up in heated flour tortillas.
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.
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.
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
uncovered for 15 minutes or until the rice is tender. Garnish
& serve hot.