Hoop's Mexican Kitchen

Hoop's Mexican Kitchen Chili

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Hoop loves to cook. She has included some of her own recipes that she has thrown together at one time or another. They proved themselves successful and she continues to cook them. If by chance some of her recipes have been made or created before, Hoopono apologizes. In no way would she want to take the glory or the credit where it is not due. Hoop hopes you enjoy them. If you have any recipes that you would like to add please contact Hoopono and she would be more than happy to make a recipe guest page.

Hoop's Green Chili Pinto Beans	Hoop's Green Chili Meatloaf	Hoop's Green Chili Rice
Hoop's Green Chili Cream Cheese	Hoop's Chilie Seasoning Mix	Hoop's Salsa
Sopaipillas	Cookies	Chili Rellenos
Guacamole	Refried Beans	Enchiladas
Burritos	Tacos	Tamales
Tortillas-Coming Soon!

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Hoops Green Chili Pinto Beans

2 medium packages of pinto beans
1 large onion
8 green chili's roasted & peeled or
2 cans of chopped green chili
1 or 2 cloves of garlic
salt and pepper to taste (Hoop puts lots of salt and pepper!)
water

Soak pinto beans over night. In the morning, rinse beans well. Put in crock pot with ½ to 1 cup of water. Chop, onion, chili, and garlic. Add to beans. Cover and set on low. Cook till beans are soft. Approximately 6 hours. Hoop puts ½ to 1 tsp. of mustard seed to ease the flatulence effects of the beans. Serves 8

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Hoop's Green Chili Meatloaf

1 ½ lbs hamburger
1 green bell pepper
1 medium onion
½ can stewed tomatoes
6 green chilies or 1 can chopped green chili
½ package soda crackers
salt and pepper to taste

Preheat oven to 350°. Chop bell pepper, onion, tomatoes, and green chili. Mix chopped vegetables, crackers, salt, pepper, and hamburger together. Pour ½ can of tomato liquid into mixture. Knead well. Place in baking dish and bake at 350° for 1 hour and 15 minutes or until done.

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Hoop's Green Chili Rice

2 cups uncooked rice
1 small onion
1 celery stalk
1 small can stewed tomatoes
1 can green chili
3 cups cold water
½ grated cheddar cheese
salt

Dice vegetables. Brown rice in hot fat. Add vegetables, water, and cheese. Cover, simmer until rice is dry and grains are seperated. Salt to taste.

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Hoop's Green Chili Cream Cheese

1 package philadelphia cream cheese
3 green chilies
3 TBS real cream

Cream cheese must be room temperature. Dice green chilies. Mix cheese, green chili, and cream in bowl. Whip ingredients until smooth and creamy. Great for finger sandwiches.

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Hoop's Chili Seasoning Mix

2 TBS chili powder
1 ½ TBS season salt
2 TBS cumin
1 tsp oregano
1 tsp onion powder
1 tsp garlic powder

Mix all ingredients; store in small air tight jar in cool dry place. Makes about ¼ cup.

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Hoop's Salsa

This is a quicky for a small bowl of salsa on the table. Ingredients may be increased for quanity.

2 medium tomatoes
8 green chilies
2 or 3 jalepenos
¼ small onion
1 small clove of garlic
pinch of cumin
salt and pepper to taste

Dice all ingredients. Mix in bowl. Great for putting on eggs, or for dipping your tortilla chips.
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Sopaipillas

2 cups of flour
1 tsp of baking soda
1 tbs of shortening or lard
2/3 cup of warm water
1 tsp of salt
Knead and let stand for at least a half hour. Fry in hot shortening till brown. Serve with butter or honey. You can also stuff the sopaipillas (Sopaillias Rellenas) with taco mixture, refried beans and cheese and serve with salsa or red chili sauce.
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Cookies

Commonly known as "Biscochitos"

6 cups of flour
3 tsp of baking powder
1 tsp of salt
3 tsp of anise seeds
2 cups of lard
2 eggs
1 cup of sugar
½ cup of sugar and 1 tsp of cinnamon for topping.
Sift four, baking powder and salt. Cream sugar and lard. Add enough water to hold dough together. Roll out to about ¼" thick. Cut into fancy shapes. Dip tops in sugar and cinnamon topping. Place on baking pan. Bake at 400° for about 10 minutes or until brown.
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Chili Rellenos

6 green chilies
½ pound of cheddar and monterey cheese mixed
2 eggs
Shred cheeses and mix together. Fill each chili to the "max" with cheese mix. Separate eggs. Beat the whites until stiff then fold in yolks and flour. Dip chilies in batter. Drop chili one at a time on hot skillet with very little fat. Fry until brown. May be served with red or green chili sauce.
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Guacamole

4 large ripe avacados
tomato
onion
green chili
jalepeno
lemon juice
garlic powder
salt
Hoop has no idea how much of anything to use. She just dices her veggies, mashes her avacados really well and mixes it all together. Then she adds the spices. She does say that she uses enough lemon juice to give it a hint of tang. Good Luck!
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Frijoles Refried Beans

2 large cans of refried beans
*onion
*green chili
*jalepeno
6 slices of bacon
½ tsp of garlic powder
2 tbs of butter (real kind butter)
salt
Chop bacon and cook till crisp. Set aside. Place the butter in hot skillet and allow to melt. Put onion, green chili and jalepenos in and stir fry for just a few seconds at high heat. Set the heat to medium and place the refried beans in the skillet. Stir beans and vegetables till heated through. Add salt and garlic powder and bacon. Stir well. Serve as a side dish or as a dip for your tortilla chips.
*any amount may be used
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Cheese Enchiladas

pkg of corn tortillas
shortening or lard
4 cups red or green chili sauce
3 cups of grated cheese or as Hoop says, more cheese the better!
1 well chopped onion
chopped lettuce and chopped tomatoe for garnish

Heat about 1/2 inch of shortening in a heavy pan at medium-high heat. Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels. Assemble the enchiladas by placing some sauce on bottom of plate, followed by a tortilla, place more sauce on top of tortilla, (about 4 tablespoons or more..Your call) placing some chopped onion and cheese (lots of cheese!) on top of tortilla. Stack another tortilla on top and proceed with the assembly again. You may stack it as high as you wish! You can place the plate in a conventional oven at 350 degrees for 15 minutes or you can put it in the microwave! Cook them until the cheese is melted and is hot! Garnish with the lettuce, tomato garnish! Traditionally, enchiladas are topped with a fried or poached egg before serving. Frankly, Hoop likes it without the egg. Again, your call!! Enjoy!! Back to Recipe List

Burritos

1 package of flour tortillas
2 pounds of hamburger
4 potatoes
1 medium onion
2 small tomatoes
2-8 jalepenos (depends how spicy you want it)
4-6 slices of bacon
½ cup of salsa
1 clove of garlic
Lots of shredded cheese
lots of salt and lots of pepper
Chop potatoes and place in pan with boiling water. Cook until almost done. Chop, onion, tomatoes and bacon. Dice the jalepeno and garlic. Brown hamburger and bacon in a very large skillet. Add potatoes, onion,tomatoes, garlic, and jalepenos. Cook for another 10 minutes. Add the salsa, salt and pepper. Cook another five minutes, stirring and mixing often. Place a flour tortilla over open flame (if you have a gas stove) and flip quickly from side to side until hot and soft. Place burrito mixture inside flour tortilla, add shredded cheese and fold. Garnish with lettuce and tomato. If you find you have extra burritos, wrap them in plastic wrap and place them in the freezer. Heat them for about 3 minutes in the microwave for a fast lunch or snack. Enjoy!!
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Tacos

1 pkg of corn tortillas
1 pound of hamburger
1 clove of garlic, mashed
1 medium onion, chopped
1 medium tomato
salt & pepper to taste
Lots of cheddar cheese
Shredded lettuce
Brown hamburger and garlic in skillet. Add salt and pepper. Discard garlic and set hamburger aside. In a frying pan melt 1 inch of shortening. Hold the tortilla with tongs and immerse in hot shortening. Fry the bottom half of the tortilla untill crisp to form a shell. Then turn it over and fry the other side. Place on paper towels to drain. Place meat mixture in bottom of shell and sprinkle onion, cheese, lettuce and tomato on top of meat mixture. Serve with salsa.
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Tamales

Corn Husks
Water
Masa*
Chili con Carne para Tamales*
Take cornhusks and rinse them well. Soak in warm water until soft and pliable. Spread the center portion of each husk with 2 TB of masa mixture. Top with 1 TB of chili-meat filling. Fold the sides of the husk toward the center, the bottom of the husk up, and the top down. Tie each tamale with a corn husk strip or string, like I use. Pour 2 inches of water into a large steamer. Arrange tamles on a rack in steamer above water level. Steam tamales for 45 to 60 minutes.

*Masa

6 cups Masa Harina (found in ceral section of most grocery stores.)
3½ cups of Warm Water
2 cups of lard (crisco can be used but doesn't quite have the same taste.)
2 tsp of salt
Combine the Masa Harina and water in a large mixing bowl to make masa. Set aside. Cream the lard and salt. Add the creamed lard to the masa and mix well.
*Chile Con Carne Para Tamales (Chili-Meat Filling)

1½ pounds of beef or pork, stewed and shredded
2 TB lard
1 TB flour
½ cup Red Chili Powder
2 cups meat broth
½ tsp salt
1/8 tsp oregano
1/4 tsp comino
½ tsp salt
Combine meat and lard in a large skillet and fry meat until browned. Add the flour to meat and cook for about minute. Simmer the mixture for about 30 minutes or so until it has thickened. Back to Recipe List

Tortillas

Flour or Corn

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