---------- Recipe via Meal-Master (tm) v8.05 Title: Chile Relleno Casserole Categories: Main dish, Mexican, Casseroles, Chili Yield: 10 servings -------------------------------CHILE RELLLENOS------------------------------- 20 oz Whole green chiles 1 lb Lean ground beef 1 ea Lg onion 2 ea Cloves garlic, minced 1 T Cumin 3 T Chile powder 1 ea Salt to taste 8 oz Monterey jack, grated 8 oz Sharp cheddar, grated 4 ea Eggs, beaten 13 oz Can evap. milk 1 T All purpose flour 13 oz Can tomato sauce ----------------------------------TOPPINGGS---------------------------------- 1 c Sour cream 1 c Raisins (optional) 1 c Chopped pecans (optional) Rinse chiles, open flat and remove seeds. Drain on paper towels. Brown meat with onion and garlic. Drain. Add 1 tsp cumin, 1.5 tbs chili powder and salt. Stir. In a greased 9x13" pan, layer chiles, beef and additional chiles. Combine cheeses and sprinkle over chiles. Beat together eggs, milk and flour. Pour over cheese mixture. To the tomato sauce add 2 tsp cumin and 1.5 tbs chili powder. Pour over all. Bake 30-45 min at 350 F. (Note: If preparing ahead of time, do not cover with tomato sauce until time to bake.) Serve toppings in seperate bowls and let guests help themselves. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tamale Pie Categories: Mexican, Casseroles, Hamburger Yield: 8 servings 2 lb Ground Beef 12 oz Tomatoes 1 ea Med. Onion, Chopped 1 ea Clove Garlic, Chopped 1/2 t Salt 1/2 t Pepper 1/2 t Oregano 3 1/2 oz (1/2 7oz can) Green Chilies ----------------------------------TOPPINGG---------------------------------- 1 c Grated Mild Cheese 1/2 c Cornmeal 1/2 c Unbleached Flour 1 t Baking powder 1 x Dash Salt 2 T Oil 2 t Sugar (Optional) 1/2 c Milk 1 x Other Half Green Chilies Brown meat in skillet. Add remainging ingredients and simmer 20 minutes. Pour into a 4-qt casserole. Top with cheese. Mix rest of ingredients together and pour over the top of meat and cheese. Bake at 375 degrees F. for 30 minutes (or until topping is done). ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Empanaditas Categories: Appetizers, Meats, Fruits, Mexican, Dairy Yield: 12 servings 1/2 lb Ground Beef 1/4 c Cottage Cheese;Sm Curd,Cream 1/4 c Onion; Finely Chopped, 1 Md 1 ea Egg;Large Hard Cooked, * 2 T Raisins; Finely Chopped 1 ea Egg; Large, Separated 2 T Chopped Green Olives 1 t Water 1/4 t Salt 1 x 10-Inch PastryRecipe,2 crust 1/8 t Pepper 2 t Milk * Hard boiled egg should be peeled and chopped. ~------------------------------------------------------ ~----------------- Cook and stir ground beef in 10-inch skillet, breaking up into small pieces, until brown; drain reserving 1 T of fat and the beef in the skillet. Stir in onion, raisins, olives,salt and pepper. Cover and cook over low heat for 5 minutes. Stir in cottage cheese and hard cooked egg. Heat oven to 400 degrees F. Mix egg white and water until slightly foamy; reserve. Prepare pastry dough; gather into a ball. Divide into halves. Shape into 2 flattened rounds on lightly floured cloth covered surface. Roll 1 round of pasty into circle, about 14 inches in diameter. Cut into 11 or 12 circles, 3 1/2-inches in diameter. Spoon on 2 t of the beef mixture at the center of each circle; brush edge of pastry with egg white mixture. Fold pastry circle up over filling; press edge with fork to seal. place empanaditas on ungreased cookie sheet. Repeat with remaining pastry circles. Gather any remianing pastry; shape into another round. Repeat rolling cutting and filling. Beat egg yolk and milk until well blended; brush over tops of empanaditas. Bake until golden brown, 15 to 20 minutes. Serve warm. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Southwest Riblets Categories: Appetizers, Meats, Mexican Yield: 6 servings 1/2 c Onion; Chopped, 1 medium 1/2 oz Baking Chocolate; Grated 2 T Vegetable Oil 1 c Water 1 T Red Chiles; Ground 2 T Cider Vinegar 6 ea Juniper Berries; Dried,Crush 6 oz Tomato Paste; 1 cn. 3 ea Cloves Garlic;Finely Chopped 2 T Sugar 1/2 t Salt 3 lb Pork Back Ribs; Fresh, * * Rack Of ribs should be cut lengthwise across the bones. Have the butcher do this with his meat saw. ~------------------------------------------------------ ~----------------- Cook and stir onion in oil in 2-quart saucepan 2 minutes. Stir in ground red chiles, juniper berries, garlic and salt. Cover and cook 5 minutes, stirring occasionally. Stir in chocolate until melted. Pour water, vinegar and tomato paste into food processor workbowl fitted with steel blade or into a blender container. Add onion mixture and sugar; cover and process until well blended. Heat oven to 375 Degrees F. Cut between pork back ribs to separate. Place in a single layer in roasting pan, pour sauce evenly over pork. Bake uncovered 30 minutes; turn pork. Bake until done, about 30 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Meatballs in Chile Sauce Categories: Appetizers, Meats, Mexican Yield: 8 servings 3 ea Corn Tortillas; * 1 t Cumin; Ground 1/2 c Milk 1 t Oregano Leaves; Dried 1/2 lb Ground Beef 1/2 t Salt 1/2 lb Ground Porked 1/4 t Pepper 1/2 lb Ground Ham; Smoked, Cooked 1 c Basic Red Sauce; ** 1/4 c Onion; Chopped, 1 Small 1 c Beef Broth 1 ea Clove Garlic; Finely Chopped * Corn Tortillas should be 6 inches in diameter and should be cut into ** For Red Sauce Recipe see Sowest2.zip, or use your favorite mexican ~------------------------------------------------------ ~----------------- Place tortilla pieces and milk in large bowl; let stand 15 minutes. Mix in remaining ingredients except basic red sauce and broth. Shape into 1-inch balls. Heat basic red sauce and broth to boiling in 10-inch skillet; reduce heat. Add meatballs. Cover and simmer until done, 15 to 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Carmelized Carnitas Categories: Appetizers, Meats, Mexican Yield: 10 servings 1 1/2 lb Pork Shoulder; Bonless, * 1/4 t Pepper 2 T Brown Sugar; Packed 2 ea Clove Garlic; Finely Chopped 1 T Tequila 1/3 c Water 1 T Molasses 1 ea Green Onion w/top; Sliced 1/2 t Salt * 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 unti the water has evaproated and the pork is slighly carmelized, about 35 minutes. Sprinkle with green onion and serve with wooden picks. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mexican Shrimp Cocktail Categories: Seafood, Appetizers, Mexican Yield: 6 servings 1 c Water 1/4 c Tomato; Chopped 1/3 c Lime Juice 2 T Onion; Chopped 1 ea Clove Garlic; Finely Chopped 2 T Carrot; Finely Chopped 2 t Salt 2 T Cilantro; Fresh, Snipped 1 x Pepper; Dash of 2 T Vegetable Or Olive Oil 24 ea Shrimp; Raw, * 1 1/2 c Lettuce; Finely Shredded 1 ea Avocado; Peeled And Chopped 1 x Lemon Or Lime Wedges 2 ea Jalapeno Chiles; ** * Shrimp should be peeled and deveined. ** Jalapeno Chiles should be seeded and finely chopped. ~------------------------------------------------------ ~----------------- Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart Dutch oven; reduce heat. Simmer uncovered until reduced to 2/3 cup. Add shrimp. Cover and simmer 3 minutes; do NOT overcook. Immediately remove shrimp from liquid with slotted spoon; place in bowl of iced water. Simmer liquid until reduced to 2 T; cool. Mix reduced liquid, shrimp and remaing ingredients except shredded lettuce and lemon wedges in a glass or plastic bowl. Cover and refrigerate at least 1 hour. Just before serving place 1/4 cup lettuce on each of 6 serving dishes. Divide shrimp mixture among dishes. Garnish with lemon wedges. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crab and Avocado Cocktail Categories: Seafood, Appetizers, Mexican Yield: 6 servings 1 c Crab Meat; Cooked 2 T Cilantro; Fresh, Snipped 2 ea Avocados; Peeled & Chopped 1 ea Clove Garlic; Finely Chopped 2 ea Jalapeno Chiles; * 3/4 t Salt 1/4 c Tomato; Chopped, 1 small 1 x Pepper; Dash Of 1/4 c Lime Juice 1 1/2 c Lettuce; Finely Chopped 2 T Olive Or Vegetable Oil 1 x Lemon Or Lime Wedges 2 T Onion; Chopped * Jalapeno Chiles should be seeded and finely chopped. ~------------------------------------------------------ ~----------------- Mix all ingredients except lettuce and lime wedges. Place 1/4 cup of lettuce on ead of 6 serving dishes. Divide the crabmeat mixture among the dishes. Garnish with lime wedges. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Southwest Black Bean Soup Categories: Soups/stews, Meats, Vegetables, Mexican Yield: 8 servings 1 c Onion; Chopped, 1 Large 2 T Red Chiles; Ground 4 ea Clove Garlic; Finely Chopped 2 T Cilantro; Fresh, Snipped 2 T Vegetable Oil 1 T Oregano Leaves; Dried 1 lb Black Beans; Dried 2 t Cumin; Ground 2 c Ham; Smoked, Cooked, Cubed 28 oz Whole Tomatoes; Undrained 6 c Chicken Broth 1 ea Chipotle Chile; * ----------------------------QUICK CREME FFRAICHE---------------------------- 1/3 c Whipping Cream 2/3 c Dairy Sour Cream ---------------------------------GARNISHEES--------------------------------- 1 x Red Bell Pepper; Chopped * Chipotle Chile should be one that has been canned in Adobo Sauce. ~------------------------------------------------------ ~----------------- Cook and stir onion and garlic in oil in 4-quart Dutch oven until onion is tender. Stir in remaining ingredients except Quick Creme Fraiche and Bell pepper; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer until beans are tender, about 2 1/2 hours. Pour 1/4 of the soop into food processor workbowl fitted with steel blade or into blender container, cover and process until smooth. Repeat with remaining soup. Serve with Quick Creme Fraiche and Bell Pepper. QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken Tortilla Soup Categories: Soups/stews, Poultry, Mexican, Vegetables Yield: 6 servings 1/2 c Onion; Finely Chopped, 1 Med 1/2 t Salt 1 ea Clove Garlic; Finely Chopped 1/4 t Pepper 2 T Vegetable Oil 15 oz Tomato Puree; 1 can 4 c Chicken Broth 1/2 c Vegetable Oil 1/4 c Red Bell Pepper; Chopped 10 ea 6"-dia Corn Tortillas; * 1 T Red Chiles; Ground 2 c Chicken Breasts; Cooked, ** 3/4 t Basil Leaves; Dried ---------------------------------GARNISHEES--------------------------------- 1 x Avocado Slices 1 x Cheese; *** * Corn Tortillas should be cut into 1/2-inch strips. ** Cooked Chicken breasts should be cut up or shredded. *** Use Monterey Jack or Chihuahua Cheese in this recipe. ~------------------------------------------------------ ~----------------- Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chiles, basil, salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot. Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken. Top with cheese and avocado slices. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Butternut Squash Soup Categories: Soups/stews, Mexican, Vegetables, Fruits Yield: 6 servings 1/2 c Onion; Chopped, 1 Medium 1 t Thyme Leaves; Fresh, Snipped 2 T Butter Or Margarine 1/4 t Salt 2 c Chicken Broth 1/4 t White Pepper 1 lb Butternut Squash; * 1/4 t Coriander; Ground 2 ea Pears; Pared and Sliced 1 c Whipping Cream ---------------------------------GARNISHEES--------------------------------- 1 ea Pear; Unpared, Sliced 1/2 c Pecans; Toasted, Chopped * Squash should be pared, seeded and cut into 1-inch cubes. ~------------------------------------------------------ ~----------------- Cook and stir onion in margarine in 4-quart Dutch oven until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes. Pour about half of the soup into food processor workbowl fitted with steel blade or into blender container; cover and process until smooth. Repeat with remaining soup. Return to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot. Serve with sliced pear and pecans. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Green Chile Stew Categories: Soups/stews, Vegetables, Mexican Yield: 4 servings 3 lb Lamb; Boneless Shoulder 1 t Juniper Berries;Crushed, Dry 1 c Onion; Chopped, 1 Large 3/4 t Pepper 3 ea Cloves Garlic;Finely Chopped 1 T Unbleached Flour 1/4 c Vegetable Oil 1/4 c Water 2 c Chicken Broth 4 ea Poblano Chiles; Medium, * 1 t Salt 2 T Lemon Peel; Finely Shredded * Poblano Chiles should be roasted and peeled, (See Sowest1), and ~------------------------------------------------------ ~----------------- Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes. Cook and stir lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no longer pink; drain. Stir in broth, salt, juniper berries and pepper. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until lamb is tender, about 1 hour. Shake flour and water in a tightly covered container; stir into lamb mixture. Boil and stir 1 minute. Stir in chiles. Sprinkle each serving with lemon peel. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Beef and Tequila Stew Categories: Soups/stews, Vegetables, Meats, Mexican Yield: 6 servings 2 lb Meat; * 1/4 c Tequila 1/4 c Unbleached Flour 3/4 c Tomato Juice 1/4 c Vegetable Oil 2 T Cilantro; Fresh, Snipped 1/2 c Onion; Chopped, 1 Medium 1 1/2 t Salt 2 ea Bacon; Slices, Cut Up 15 oz Garbanzo Beans; 1 Can 1/4 c Carrot; Chopped 4 c Tomatoes; Chopped, 4 Medium 1/4 c Celery; Chopped 2 ea 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. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fajitas Categories: Mexican, Main dish, Poultry Yield: 8 servings 1 1/2 lb Boneless chicken breast 1/3 c Dry Sherry 2 x Garlic cloves 1 T Chili Powder 2 x Jalapeno peppers 2 t Ground cumin 1/2 c Olive Oil Slice the chicken breast into long 1/2 inch wide strips. To make a marinade, drop the garlic cloves and jalapeno peppers through the feed tube of a food processor with the chopping blade in place and the motor running until chopped finely (10 seconds or so). Add the remaining ingredients and process until smooth (about another 10 seconds.) Pour the marinade over the chicken and let marinate for 2 hours at room temperature or overnight in the refrigerator, turning occasionally. Preheat the oven broiler. Drain the chicken, reserving the marinade. Arrange the chicken on a rack on a broiler tray and broil 3 inches from the heat source for 5 minutes; turn, baste with marinade, and broil for another five minutes. Serve with warmed tortillas, shredded lettuce, shredded cheese, chopped tomatoes and salsa verde. Source: Pleasures of Cooking magazine, Jan/Feb 1987, p. 11. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken Fajitas Categories: Low cal, Poultry, Main dish, Mexican Yield: 4 servings 8 x 6" Flour Tortillas 9 oz Chicken Breast halves ** 1 x Sm Onion, sliced into rings 1/3 c Salsa 2 x Cloves Garlic, minced 2 c Shredded Lettuce 1 x Med Green /Sweet Red Pepper* 1/4 c Plain low-fat Yogurt 1 T Cooking Oil 1 x 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. ******************************************************* *** Per serving: 297 calories, 24 g protein, 33 g carbohydrates, 7 g fat, 55 mg cholesterol, 197 mg sodium, 373 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sopaipillas 1 Categories: Mexican, Breads Yield: 12 servings 4 c Flour 1 1/2 t Salt 1 T Baking powder 1/4 c Shortening or lard 2 t Sugar 1 1/4 c Water or more if needed Sift dry ingredients together. Cut in shortening until crumbly. Add water and mix until holds together. Knead 10-15 times until dough forms a smooth ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll dough to 1/8" thickness on lightly floured board. Cut into 3" squares or triangles. Do not allow to dry; cover those waiting to fried. When ready to fry, turn upside down so that surface on bottom while resting is on top when frying. Fry in 3" hot oil until golden brown, turning once. Add only a few at a time to maintain proper temperature. Drain on paper towels. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sopaipillas 2 Categories: Mexican, Breads Yield: 12 servings 1 pk Active dry yeast 2 T Sugar 1/4 c Warm water (110) 4 c All purpose flour 1 1/2 c Milk 1 c Whole wheat flour 3 T Lard or shortening 1 ea OIL 1 1/2 t Salt In a large mixing bowl, dissolve yeast in warm water. In another bowl combine milk, lard, salt and sugar. Heat to 110 degrees and add to dissolved yeast. Beat in 3 cups of the all purpose flour and all of the whole wheat flour. Add abut 1/2 c all purpose flour and mix until a stiff sticky dough forms. Place dough on a floured board and knead, adding more flour as needed, until dough is smooth and nonsticky. Place doug in a greased bowl turning over to grease top. Cover and let stand at room temp. 1 hour. Punch dough down. The dough may be coverec and chilled as long as overnight. Knead dough on alightly floured board to expel air. Roll dough out, a portion at a time, to slightly less than 1/8" thick. Cut in 2"X 5" rectangles or 3" squares for appetizers. Place on lightly floured pans and lightly cover. If you work quickly you can let cut sopaipillas stay at room temp up to 5 min; otherwise, refrigerate them until all are ready to fry. In a deep wide frying pan or kettle heat 1 1/2 - 2 inches oil to 350 on a deep fat frying thermometer. Fry 2 or 3 at a time. When the bread begins to puff, gently push the bread into the hot oil several times to help it puff more evenly. Turn several times and cook just until pale gold on both sides, 1-2 minutes total. Drain on paper towels. Serve immediately or place in a warm oven until all are fried. Or if made ahead, cool, cover and chill or freeze. To reheat, bake uncovered in a 300 oven, turnig once, just until warm, 5-8 min. Do not overheat or they will become hard.Makes 2 dozen large sopaipillas or about 4 dozen small ones. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Beef Tacos Categories: Mexican, Main dish Yield: 6 servings 1 lb Ground beef 1 ea Clove garlic (optional) 1 ea Chopped onion 1 pk Taco shells 1 x Salt to taste 1 c 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. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken Tacos Categories: Mexican, Main dish, Poultry Yield: 6 servings 1/4 c Green onion, chopped 8 oz Green chili salsa 1 T Shortening 1 ea Salt to taste 2 c Cooked chicken, shredded 1 pk Taco shells 1 ea 8 oz can taco sauce or 1 c Grated cheddar cheese -----------------------------OPTIONAL TOPPPINGS----------------------------- 1 ea Chopped lettuce 1 ea Sour cream 1 ea Chopped tomato 1 ea 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. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Enchiladas (Red Chili) Categories: Mexican, Main dish Yield: 6 servings 18 ea Corn tortillas 1 ea Large onion chopped 1 qt Red chili sauce 6 x Fried eggs (optional) 1 lb Grated cheddar Fry corn tortillas in deep fat to soften. Immerse in chili sauce and place on a warm oven-proof plate. Sprinkle with grated cheese and chopped onion. Cover with red chili sauce and place another tortilla on top. Repeat the process then pour enough chili sauce over them to cover tortillas. Three tortillas make one serving. A fried egg is traditional on top of each enchilada. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Enchiladas Verdes (Green Enchiladas) Categories: Mexican, Main dish Yield: 4 servings 12 ea Corn tortillas 4 c Green chili sauce 4 T Oil or lard 1 ea Salt to taste 1 ea Clove garlic 2 c Grated cheddar or jack chees 1 T Flour 1/4 c Minced onion Fry tortillas in fat to soften. Heat garlic in oil then discard garlic. Blend flour into oil. Stir in green chili sauce and heat thoroughly. If mixture is too thick, add water. Add salt to taste. Layer tortillas with sauce, minced onion and cheese on oven-proof plates. Sprinkle cheese on top. Use 3 tortillas for each serving. Place in oven to allow cheese to melt. NOTE: For a real New Mexican touch place a poached or fried egg on top. The egg seems to help meld the flavors. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Green Chilies Rellenos (Stuffed Green Chili) Categories: Mexican, Main dish, Vegetables Yield: 5 servings 10 ea Green chilies roast&peel 10 oz Longhorn or Jack cheese -----------------------------------BATTERR----------------------------------- 1 c All-purpose flour 3/4 c Cornmeal 1 t Baking powder 1 c Milk 1/2 t Salt 2 ea Eggs, slightly beaten Cut cheese into slices 1/2" thick and the length of the chili. Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point). Dip in batter and fry in hot oil or lard until golder brown. Drain and serve. May be garnished with green chili sauce if desired. To make batter, combine flour, baking powder, salt and cornmeal. Blen milk with egg;then combine milk and egg mixture with dry ingredients. Add more milk if necessary for smooth batter. Using a spoon, dip stuffed chilies in batter. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Carne Adovada (Marinated Pork) Categories: Mexican, Main dish Yield: 6 servings 4 lb Pork(ribs, chops or other) 2 t Whole leaf oregano 2 t Salt 1 qt Blended red chili sauce 3 ea Garlic cloves, crushed 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. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Caldillo(New Mexican Green Chili Stew Categories: Mexican, Main dish, Soups/stews Yield: 4 servings 2 lb Lean beef round or pork 1 ea Large garlic clove, minced 2 T Oil 2 t Salt 3 ea Medium potatoes, diced 6 ea Green chilies 1/2 c Onion, sliced Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes to browned meat together with onion, garlic, salt, chili and enough water to cover. Continue to add water if necessary. It will have a soupy consistency. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Frijoles Refritos (Refried Beans) Categories: Mexican, Main dish Yield: 6 servings 2 c Cooked beans 1/2 c Grated longhorn cheese 3 T Lard or bacon drippings Heat lard or bacon drippings in frying pan or saucepan. Add beans, mash and simmer for 5 minutes. Top with cheese and serve when melted. NOTE: this along with green chili and/or salsa is a great burrito filling. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Classic Mexican Flan Categories: Mexican, Desserts Yield: 8 servings 1/2 c Sugar 3 ea Yolks of large eggs 14 oz Can sweetened condensed milk 1/2 t Almond extract 1 c Milk 1 t Vanilla extract 3 ea Large eggs plus In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid. Remove from heay and pur into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to coat bottom and sides with the caramel. Let cool so caramel hardens. Heat oven to 325. Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender. Cover and blend to mix well. Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2 inch. Bake for 1 hour. Remove from oven and remove mold from water. Cool and then refrigerate up to 2 days. Cover mold with an inverted serving platter. Hold mold and platter together and turn them over. Lift off mold. Caramel will fall as a liquid sauce over the custard. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mexican Quiche 1 Categories: Mexican, Dairy Yield: 4 servings 4 oz Chilies, green, chopped 6 ea Bacon slices, cooked, crumbl 1 c Cheese, swiss, shredded 5 ea Egg 2 c Cream, light 1/4 t Salt 1 x Cayenne pepper 4 ea Tostaco shells Put cheese into shells. Mix bacon with drained chilies and put into shells. Beat eggs, cream and salt. Pour into shells. Sprinkle cayenne over top. Bake at 350 degrees for 25 to 30 minutes. Cool 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mexican Quiche 2 Categories: Mexican, Dairy Yield: 1 servings 1 ea Tortilla, 6" flour 2 oz Cheese, jack 3 oz Sausage 1 T Green pepper, chopped 1 ea Egg 1/4 c Milk 1/8 t Salt Heat tortilla and place in small greased dish. Top with half of the cheese. Cook sausage and pepper and add to dish. Mix together remaining ingredients and pour over dish. Top with rest of cheese. Bake at 350 degrees for 30 to 35 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Taco Meatballs Categories: Mexican Yield: 1 servings 1 lb Beef, ground 1 c Onion 1 c Green pepper 1 c Celery 1 c Rice, cooked 2 ea Egg, beaten 2 t Garlic salt 8 oz Taco sauce 11 oz Cheddar cheese soup Mix all but last two ingredients. (I puree vegetables in blender rather than chopping.) Form meat balls and place in 2- 1/2 qt. dish. Bake at 350 degrees for 30 minutes. While baking, heat taco sauce and soup on stove. Pour over meatballs and bake another 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Taco Pie Categories: Mexican Yield: 1 servings 1 pk Crescent rolls 1 lb Hamburger 1 pk Taco mix 1/2 c Water 2 c Corn chips, crushed 1 c Sour cream 1 c Cheddar, shredded Cook hamburger, taco mix and water according to package directions. Place unrolled crescent dough in ungreased pie plate to form crust. Sprinkle with half of the corn chips and top with hamburger mixture. Spread sour cream on top and cover with cheese and remaining chips. Bake at 375 degrees for 20 minutes or until heated through. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tex-Mex Steak and Tortillas Categories: Beef, Mexican, Vegetables, Meats Yield: 1 servings 1 1/2 lb Boneless sirloin each about 1 lb Ripe tomatoes 1/2-in. thick 1/2 c Onion, chopped fine 1/2 c Corn oil 1/4 c Red chilies, chopped fine 3 ts Garlic, chopped 1/4 c Coriander, chopped fine 4 tb Red wine vinegar 12 Flour tortillas 1. Prepare a very hot charcoal fire. 2. There should be about 6 individual steaks. Cut each of these in half. Blend the oil, 2 tsp garlic ans 3 tbsp vinegar in a flat dish. Add the steaks, turning to coat the pieces well. Set aside. 3. Core the tomatoes but do not peel them. Cut them into 1/4-in. cubes and put them in a mixing bowl. Add the onion, chilies, coriander, remaining garlic and vinegar. Blend well. Set this sauce aside. 4. Put about 4 slices of steak at a time on the hot grill and cook for 1 min. or less to a side, depending on the desired degree of doneness. Simultaneously, add a similar number of tortillas and cook them for a few sec. to a side just to heat through. Do not heat for for long or they will dry out. 5. Place one piece of steak in the center of a warm tortilla, spoon a little sauce over the meat and fold the side of the tortilla over the ends up to enclose the meat. Eat like a sandwich. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sopa De Albondigas (Meat Ball Soup) Categories: Soups/stews, Hamburger, Pork, Mexican Yield: 6 servings -----------------------------------BROTH------------------------------------ 1 Minced Onion 4 oz Tomato Sauce 1 Minced Clove Garlic 3 qt Beef Stock 2 tb Oil ---------------------------------ALBONDIGGAS--------------------------------- 3/4 lb Ground Beef 1/4 ts Pepper 3/4 lb Ground Pork 1 Slightly Beaten Egg 1/3 c Raw Rice 1 tb Chopped Mint Leaves 1 1/2 ts Salt Wilt onion and garlic in oil; add tomato sauce and beef stock. Heat to boiling point. Mix meat with rice, egg, mint, salt and pepper; shape into little balls. Drop into boiling broth. Cover tightly and cook 30 minutes. Will freeze nicely. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Bruce's Favorite Fajita Categories: Mexican, Main dish Yield: 8 fajitas 1 lb Flank Steak 8 x 6" Flour Tortillas 1/2 c Salad Oil 2 c Shredded Lettuce 1/2 c Sherry 1 lb Monterey Jack Cheese, grated 1 tb Chili Powder 6 x Green Onions, chopped 1 cl Garlic, minced Taco Sauce 2 tb Cumin 1) Marinate Steak in the oil, sherry, chili powder, garlic and cumin for several hours. Refrigerate overnight for best results. 2) Broil or grill the steak, then carve into thin slices across the grain. 3) Warm tortillas. Place several slices of meat on each. Add lettuce, cheese, onions and your favorite taco sauce. Roll and eat like a burrito. From the kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tacoritos Categories: Mexican Yield: 12 servings 1 lb Ground beef 1/2 ts Ground cumin 1 tb Chili powder 2 tb Chopped mild green chiles 1 cl Garlic, minced 2 c Grated cheddar cheese 1/2 ts Salt 2 Tomatoes, chopped 1/2 c Chopped onion 12 White flour tortillas 3 c Prepared white sauce 1/2 Head iceberg lettuce, shred 1/2 ts Ground sage -ded 1/2 ts Oregano Brown ground beef and drain. Add chili powder, garlic, salt and onion. Combine white sauce (thick is good - typist's note), sage, oregano, cumin, and chiles. Simmer over very low heat until warm. Reserve 1 cup sauce and 1 cup grated cheese. Mix remaining sauce and cheese with meat, lettuce and tomatoes. Place this mixture in the tortillas, roll and place seam side down in a flat ungreased baking sheet. Top with reserved sauce and cheese. Cover with foil and bake at 350F for 15 minutes. PS... these are GOOD!!!! Source: Colorado Cache Cookbook, The Junior League of Denver, 1978 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Three-Pepper Baked Chicken Categories: Poultry, Mexican Yield: 6 servings 6 ea Boneless, skinless chicken 1 c Pace picante sauce Breast halves 1 ts Chili powder or cumin 3/4 c EACH, red, green and yellow 1 c Shredded cheddar or montery Bell peppers in strips Jack cheese 3/4 c Slivered red onion Chopped cilantro (optional) 1 tb Vegetable oil Place chicken in single layer in lightly greased 13 x 9-inch baking dish. Sprinkle with salt. In 10-inch skillet, cook and stir bell peppers and onion in oil until tender. Stir in Pace Picante Sauce and chili powder. Spoon mixture over chicken; cover dish tightly with foil. Bake at 350F 30 minutes. Remove foil; sprinkle chicken with cheese. Bake uncovered just until cheese is melted. Sprinkle with cilantro, if desired, and serve with additional Pace Picante Sauce. Author recommends serving with brown rice. From: Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Recipe Author: Victoria L. Harris from Dixon, California Typed by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Multilayered Mexican Dip Categories: Appetizers, Dips, Mexican Yield: 1 servings 1 c Refried beans; 14 oz 1/4 ts Hot pepper flakes 1 1/4 c Sour cream 1/3 c Green onions 1/4 ts Cumin; ground 1/2 c Olives; black sliced Hot pepper sauce 2 Tomatoes; chopped 1/3 c Onion; finely chopped 2 c Cheddar; shredded 1 ts Lime juice In bowl, blend together beans, 1/4 cup of sour cream, cumin and hot pepper sauce. Spread evenly on try 12" in diameter and at least 1 1/2" deep. In bowl, mix remaining sour cream, chopped onion, lime juice and red pepper flakes; spread over refried bean layer. Garnish with concentric rings of green onions on outside, black olives, tomatoes and cheese in centre. Cover and refrigerate till serving time. Tortilla wedges may be used as dippers. Source: Canadian Living magazine ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chimichangas Categories: Mexican, Main dish Yield: 4 servings 2 tb Oil 1 ts Whole allspice 4 tb Chili powder 1 ts Salt 2 Garlic cloves 1/2 ts Black pepper 1 lb Chuck stew meat Oil for deep frying Water to cover 8 Large flour tortillas 1/2 Cinnamon stick 3 tb Chunky style Picante sauce 1 ts Oregano 1 c Sour cream Chimichangas are deep-fried burritos. the beef filling here can be used in reg. burritos, empanadas, or tacos. In heqvy saucepan, heat the oil. Add the chili powder and garlic and cook until the chili powder foams, abt. 2 min. Add water to cover, the cinnamon stick, oregano, allspice, salt, and pepper. Simer until the meat is very tender, abt. 2 hrs. Cover the pot for the 1st hr. of cooking, then remove the cover and let the cooking liquid reduce. The meat should be tender enough so that you can easily shred it with a fork. Heat the oil in a deep pot to 350 F. While the oil heats, roll the chimichangas. First steam the tortillas over boiling water for abt. 1 min. This soften the tortillas and makes them easy to handle. Fill each tortilla with abt. 3 tbs. of shredded meat. Spoon abt. 1 tsp. of the salsa on the meat, and top with abt. 1 tb. of sour cream. Roll the tortilla as you would an eggroll and secure with 2 toothpicks. When oil is hot, fry the rolled tortillas, 1 at a time, for abt 2 min. ea. Drain and serve at once. Pass extra salsa and sour cream. Recipe doubles, triples, etc. easily. ten ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red Pepper Chicken Categories: Mexican, Poultry, Main dish Yield: 4 servings 3/4 c Flour 3 1/2 lb Chicken-cut up 1 tb Ground cumin 2 tb Oil 1 ts Paprika or cayenne 2 c Harissa Sauce (#45) 1 ts Salt 1/4 c Water In bowl, combine flour, cumin, paprika, and salt. Rinse the chicken and pat dry with paper towells. Dredge in the flour to coat well. Reserve the extra flour. In lge. Dutch oven, heat lil. Brown chicken on both sides, abt 5 min. per side. Drain off any excess oil. Add the sauce, cover, and simmer over low heat for 45-60 min. Test for doneness by pricking drumstick. Chicken is done when juice runs clear and flesh is very tender. Remove chick. to a warmed platter, leaving the cooking liquids in the pan. Combine 2 tbs. of the reserved flour with 1/4 cup water. Stir to make smooth paste. Bring cooking liquids to boil, stirring frequently to prevent scorching. Stir in the flour and cook, stirrring constantly until the sauce thickens. Remove from the heat. Pour sauce over chicken and serve at once. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Huevos Rancheros Categories: Mexican, Main dish, Dairy Yield: 1 servings 1 pk Corn Tortillas Refried beans Eggs as required Chunky salsa or Picante Preheat oven to 300 F., or use microwave to heat refried beans and tortillas and salsa. For each serving, soften 1 corn tortilla and place on serving plate. Top torilla with refried beans and salsa. Keep plates warm in oven while you prepare eggs: fry--scramble--poach in water or salsa. Place eggs on top of the assembeled corn tortillas and serve at once. Pass additional salsa and sour cream. Home fries or fried potatoes go well with this mainly breakfast dish. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mexican Chicken Casserole Categories: Mexican, Poultry, Main dish Yield: 8 servings 5 Chick. breast, boned,cut up. 2 cn Green chile salsa (7 oz.ea) 1 pk Corn tortillas (12 in pk) 1 c Milk 1 cn Cream of chicken soup 1 Onion, chopped 1 cn Cream of mushroom soup 1 lb Cheddar cheese, grated. Cut tortillas in 1" squares. Combine all other ingredients except cheese. Butter casserole; layer tortillas, chicken, and soup mixture. Top each layer with grated cheese. Let stand in refrigerator for 24 hrs. Bake at 300 F. for 1 1/2 to 2 hr. uncovered. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pork Empanadas (Meat Turnovers) Categories: Mexican, Appetizers Yield: 16 servings 2 lb Pork Butt or shoulder roast 1 ts Baking powder 1 Onion, quartered 1/4 ts Salt 2 Garlic cloves 1/2 c Lard or solid shortening 1/2 ts Salt 1 Egg, beaten 1 ts Oregano 1/2 c Milk 1 ts Cumin 1 c Chile chipolta salsa 2 Bay leaves 1/2 ts Salt 1 1/2 c All purpose flour + 2tb more Milk 3/4 c Masa Harina This recipe is not as complicatated as it looks. First your prepare the filling which is easy to make and can be used for almost anything else, such as a taco filling. Next make the dough, which is no harder to do than pie dough. Place pork in large pot. Cover with water. Add onion, garlic, 1/2 ts. salt, oregano, cumin, and bay leaves. Bring to boil, reduce heat, and simmer for 1 1/2 hrs. While the pork cooks, prepare the dough. Sift together the flour, Masa, baking powder and 1/4 ts. salt. In a separate bowl, beat together the egg and 1/2 c. milk. Make a well in the center of the dry ingreds..Add the egg mixture and stir with a fork until the dough comes together in a ball. Divide the dough into 16 even-size pieces and roll each piece into a ball. Place in a bowl, cover, and refrigerate. After pork has simmered for 1 1/2 hrs, preheat oven to 375 F.. Remove the pork from the liquid. Save the stock for soup if you like. Place pork in a baking dish or Dutch oven. Brush with hot pepper sauce. Bake for 1 hr., or untill meat shreds easily with fork. Remove from oven and shred into small pieces. Combine Red Chile Salsa (see #141) and remaining 1/2 tsp. salt. On lightly floured surface, flatten a piece of dough with the palm of your hand. With rolling pin (actually, a piece of cut-off broom handle works best), roll out the dough to make a 5" circle, abt. 1/8" thick. Place 2-3 tbs. filling in center of the dough. Brush edges of dough with milk. Fold dough over filling. Pinch edges together. Crimp with fork to seal. Place on lightly greased baking sheet. Bake for 20 min.,, or until golden. Remove to rack and cool for abt. 5 min. Serve warm. Can be frozen baked or unbaked. If baking from freezer, do not thaw. Bake in preheated 350 F. oven for 25-30 min. Reheat baked frozen at 350 for 15 min. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sausage Chilaquiles (Casserole) Categories: Mexican, Main dish, Meats Yield: 1 servings 1 lb Hot Italian Sausage 3 c Harissa Sauce (see #44) 1 tb Oil 4 c Grated cheddar cheese 6 Corn tortillas Preheat oven to 350 F. Slice open the sausage casings and remove the meat. In large skillet, brown sausage, breaking it up with a spoon as it cooks. Drain and set aside Heat 1 tbs. oil in a skillet, briefly fry tortillas in the oil until softened, abt. 1 min. on one side & 1/2 min. on other. Cut tortillas into strips (kitchen shears are best). Spoon a little sauce into the bottom of a 2 qt. baking dish. Arrange a layer of tortilla strips on top. Then layer on some sausage, then a generous coating of cheese. Repeat untill all ingreds. are used, ending with a layer of cheese. Bake for 30 min, until the cheese is melted and golden. Allow the casserole to sit for abt. 5 min. before serving. Pass extra salsa and sour cream at the table. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chorizo Categories: Meats, Mexican Yield: 1 servings 2 lb Ground beef 3 ts Garlic 2 lb Ground pork 1 3/4 c Vinegar 3 tb Salt 2 c Chile powder; gebhardt's 2 tb Oregano 2 ts Cumin seed 2 ts Pepper Recipe by: Originally posted by C. Ferrell 11/18/93 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! ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: El Charro Barbacoa (Bbq) Categories: Barbecue, Meats, Mexican, Southwest Yield: 6 servings 2 lb Beef roast (eye of round or 1/4 c Garlic puree; * -brisket) -- cut into 6 chun 1 tb Vinegar 2 qt Water 1 c Reserved meat broth 1/4 c Garlic puree; * 8 oz Canned jalapeno peppers; 1 1/4 oz Pickling spice; in c -sliced thinly -heesecloth pouch 1 tb Juice from canned jalapenos 1 ts Salt 1 Bay leaf ---bbq sauce--- 1/2 c Salsa de chile colorado 4 tb Oil 1 ts Pepper 1/2 c Green chiles; roast, peel, 1/2 c Green olives; minced -chop 4 lg Tomatoes; chopped 1 White onion; chopped 1/2 c Wine; red or white Recipe by: El Charro Cafe Favorite Recipes * Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator. At weddings, showers, saint's days celebrations and other special occasions a hostess was sure to serve small tortillas or gorditas (which are fatter, or mas gorda, than tortillas), one filled with beans, the other with BARBACOA, along with shredded cappage, dressed with vinegar and oil, and a salsa of some kind. Often nacatamales (cocktail size tamales), perhaps filled with chicken, potato, raisins and olives, would make up part of the plate offered. And no party was complete without at least one verse of "Las Mananitas", the Mother's Day song, or bizcochuelos, buttery cookies shaped like wreaths and with the unforgettable flavor of anise. In an 8-quart stock pot, bring water to the boil, add meat, garlic puree, spice pouch and salt. Bring to the boil again, skim scum, reduce heat and simmer 1 hour, or until the meat is tender, frequently removing scum. Remove meat and cool enough to handle. Discard spice pouch; reserve liquid. With fingers, shred the meat finely. In a large skillet, heat oil and saute green chile, onion, garlic puree, vinegar, broth and jalapeno. Add bay leaf. Add shredded meat and the rest of the ingredients. Simmer until flavors blend, about 10 minutes. Place seasoned meat in a large, shallow baking pan and bake at 300 degrees for about 1 hour, stirring occasionally. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mexican Lasagna Categories: Beef, Mexican Yield: 8 servings 2 Lb. Ground beef 1/4 ts Garlic powder 1 1/2 ts Ground cumin 1/4 ts Red pepper 1 tb Chili powder 1/2 ts Black pepper 1 cn (16 oz) tomatoes; chopped 1/2 c Cheddar cheese; grated 2 c Small curd cottage cheese 1/2 c Tomatoes; chopped 1 Lb. Ground beef 1/4 c Black olives; sliced 2 c Lettuce; shredded 3 Green onions; chopped 10 Corn tortillas Recipe by: South Dakota CattleWomen - Jamie Waldner, Alpena, SD Brown ground beef and drain. Add cumin, chili powder, garlic powder, red pepper, pepper, and tomatoes. Heat through. Cover bottom and sides of 9 x 13 inch baking dish with tortillas. Pour beef mixture over tortillas. Place a layer of tortillas over beef mixture. Combine cottage cheese, cheddar, and egg. Pour over tortillas. Bake at 350 degrees F for 30 minutes. remove from oven and sprinkle with lettuce, tomatoes, green onion, and olives in diagonal rows over the top. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mexican Steak Categories: Meats, Mexican, Southwest, Beef Yield: 4 servings 1 Lb. Round steak 1 c Tomatoes; cooked 2 tb Lard 1 cl Garlic; finely chopped 2 Potatoes; sliced 1 tb Vinegar 8 Green chiles; roasted & 1 ts Salt -peeled 1/8 ts Pepper 2 Sm. Onion; sliced 1 tb Flour Recipe by: Western Mexican Cookbook Rub vinegar on both sides of the meat. Pound in garlic, salt, pepper, and flour. Cut into small pieces. Brown in hot lard. Cook until meat is tender. Add vegetables; season to taste. Cover. Simmer until vegetables are tender. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Stuffed Jalapenos Categories: Mexican, Appetizers Yield: 48 servings 24 Jalape$os; halved & deveined Mrs. tom dudley 6 1/2 oz Tuna, water pack; drained Comanche (tx) garden club 1/2 c Pecans; finely chopped -cookbook Mayonnaise 1967 Halve and devein jalape$os. In a bowl, mix tuna and pecans with enough mayonnaise to moisten. Stuff jalape$o halves. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cactus Mexicano Categories: Mexican, Side dishes Yield: 6 Servings 2 lb Nopales (cactus pads) 1/2 c Fresh cilantro; chopped 1 lg Tomato; diced 1 1/2 ts Salt 1 sm Onion; chopped 1/2 ts Pepper 1 Garlic clove; minced Carefully remove thorns and eyes from nopales with a sharp knife; trim outer edges and cut nopales into 1/2" pieces. Place in a saucepan with water to cover; bring to a boil. Reduce heat and simmer 30 to 40 minutes, or until tender. Drain and let cool. Combine nopales, tomato and remaining ingredients, tossing gently to combine. Recipe from Carmen Vasquez in _Lone Star Legacy II_ by The Junior Forum of of Austin, TX in _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 44. ISBN 0-8487-0765-6. Electronic format by Cathy Harned. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken in Mole Sauce Categories: Mexican, Poultry, Spicy Yield: 8 Servings 1 Chipotle Chile; Dried 1 1/2 ts Oregano; Ground 1/4 c Shortening Or Lard 1 1/2 ts Cocoa 2 tb Red Chiles; Ground 1/2 ts Anise Seed 2 c Chicken Broth 1/4 ts Cinnamon; ground 4 Flour Tortillas; * 1/4 ts Cloves; Ground 1/4 c Tomato Sauce 1/4 ts Nutmeg; Ground 1/4 c Onion; Chopped, 1 small 1/4 ts Allspice; Ground 1 tb Raisins 1/4 ts Ginger; Ground 1 tb Almonds Or Walnuts; Chopped 1/4 ts Cumin; Ground, OR 1 tb Sesame Seed 1/2 ts Cumin Seed 1 tb Pumpkin Seeds; Shelled 1 c Chicken Broth 1 tb Peanut Butter 8 Chicken Breast Halves; ** 1 1/2 ts Sugar * Flour tortillas should be 7 to 8-inches in diameter and be cut into small pieces. ** Chicken breast halves should be boneless and the total weight should be about 4 lbs. Cover chile with warm water. Let stand until softened, about 1 hour. Drain and finely chop. Heat shortening in 3-quart saucepan over medium heat until hot. Cook and stir ground red chiles in shortening until brown (add about 1/4 t water to prevent scorching if necessary); cool. Stir in 2 cups of chicken broth. Stir in remaining ingredients except the remaining 1 cup of broth and chicken. Heat to boiling; reduce the heat and cover. Simmer 30 minutes, stirring occasionally; cool. Place a small amount of the sauce into a blender container. Cover and blend on high speed until smooth. Repeat with the remaining sauce. Heat 1 cup of the sauce and the remaining chicken broth in a 12-inch skillet; reduce the heat. Place the chicken, skin sides up, in a single layer in the skillet. Cover and simmer until done, about 1 hour. Remove chicken to serving dish and keep warm. Measure the cooking liquid. In skillet combine 1 cup of the cooking liquid with the remaining sauce and heat to boiling, stirring constantly, and pour over the chicken. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken Almendrado Categories: Poultry, Mexican, Main dish Yield: 4 servings 1/2 c Onion; Chopped, 1 Medium 1 t Vinegar 2 T Margarine Or Butter 1/2 t Sugar 1 T Vegetable Oil 1/2 t Cinnamon; Ground 1 c Chicken Broth 4 ea Chicken Breast Halves; * 1/4 c Almonds; Slivered 1 x Almonds, Slivered 1 T Red Chiles; Ground 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. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken and Orange Salad Categories: Salads, Poultry, Mexican, Main dish, Vegetables Yield: 6 servings 2 T Scallions Or Green Onions; * 1/4 c Fresh Cilantro;FinelySnipped 2 T Lime Juice 3 T Orange Juice 1/4 t Salt 1/2 t Salt 2 c Cooked Chicken; Cut Up 1/2 t Cinnamon; Ground 1 c Green Peas; Cooked 1/4 t Pepper; Freshly Ground 1 c Mayonnaise Or Salad Dressing 1 x Lettuce Leaves 1/4 c Carrot; Finely Chopped 3 ea Oranges; ** 1/4 c Celery; Finely Chopped 2 ea Avocados; *** * Finely chop the scallions or green onions including a few green tops. ** Oranges should be pared and sectioned, or can be unpared, cut into wedges. *** Avocados should be pared and cut into wedges. Sprinkle the scallions with the lime juice and 1/4 t salt; cover and refrigerate. Mix the remaining ingredients except the lettuce, oranges and avocados and refrigerate at least 1 hour. Spoon chicken mixture onto lettuce. Garnish with oranges and avocados; sprinkle with scallions. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mexican Chicken Salad Categories: Salads, Mexican, Poultry, Vegetables, Main dish Yield: 4 servings 2 c Cooked Chicken; Cut Up 2 T Lime Juice 1/4 c Dairy Sour Cream 1/2 t Cumin; Ground 1/4 c Mayonnaise Or Salad Dressing 1/2 t Oregano Leaves; Dried 1/4 c Carrot; Finely Chopped 1/4 c Onion; Chopped, 1 Small 2 T Cilantro;Fresh,FinelySnipped 1 x Lettuce Leaves 2 T Capers 1 ea Avocado; * 2 T Pimentos; Canned, Chopped 1 x Paprika * Avocado should be peeled and cut into wedges. Toss all ingredients except lettuce, avocado and paprika. Serve on lettuce with avocado; sprinkle with paprika. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Santa Fe Flank Steak Categories: Beef, Mexican, Main dish, Meats Yield: 8 servings 3 ea Guajillo Chiles 1/4 t Salt 2 ea Cloves Garlic;Finely Chopped 1/4 t Pepper; Freshly Ground 1 T Brown Sugar; Firmly Packed 2 lb Beef Flank Steak 1 t Thyme Leaves; Dried Place chiles and enough water to cover the chiles in a 2-quart saucepan. Heat to boiling. Boil, uncovered, for 5 minutes and then drain. Remove stems and finely chop the chiles. Mix chiles and remaining ingredients except the steak. Rub mixture on both sides of the steak. Cover and refrigerate for an hour. Set oven control to broil. Place beef on rack in the broiler pan. Broil with tops about 3 inches from the heat until brown, about 5 minutes. Turn beef and broil until medium-rare about 4 to 6 minutes longer. Cut beef, diagonally across the grain, into very thin slices. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pork Tenderloin in Tequila Categories: Mexican, Meats, Pork, Main dish, Vegetables Yield: 6 servings 1/4 c Mustard; Prepared 1 t Salt 2 lb Pork Tenderloin 1 t Oregano Leaves; Dried 1/4 c Vegetable Oil 1 t Thyme Leaves; Dried 2 ea Cloves Garlic; Ea Cut In 1/2 1/4 t Pepper 1/4 c Carrot; Chopped 4 c Tomatoes; Chopped, 4 Medium 1/4 c Celery; Chopped 1/4 c Onion; Chopped, 1 small 1/4 c Lime Juice 1 ea Bay Leaf 1/4 c Tequila 1/4 c Parsley; Snipped 1 T Red Chiles; Ground Spread mustard over the pork tenderloin. Heat oil and garlic in a 10-inch skillet until hot. Cook pork in oil over medium heat until brown. Remove garlic. Stir in remaining ingredients except the parsley. Heat to boiling then reduce the heat. Cover and simmer until pork is done, about 30 minutes. Remove the bay leaf and sprinkle with the parsley. Serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Chimichangas Categories: Mexican, Vegetables, Meats Yield: 4 servings 1 x Almond Red Sauce; * 1/2 t Salt 1 x Jalepeno Cream Sauce; * 1/4 t Cinnamon; Ground 1 lb Ground Beef 1/8 t Cloves; Ground 1/4 c Onion; Finely Chopped, 1 sm. 4 oz Green Chiles; Chopped, 1 can 1 ea Clove Garlic; Finely Chopped 1 c Tomato; Chopped, 1 medium 1/4 c Almonds; Slivered 8 ea Flour Tortillas; ** 1/4 c Raisins 1 ea Egg; Large, Beaten 1 T Red Wine Vinegar 2 T Margarine Or Butter;Softened 1 t Red Chiles; Ground * See receipe #462. ** Tortillas should be 10-inches in diameter and be warmed. Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve. Cook and stir ground beef, onion and garlic in 10-inch skillet over medium heat until beef is brown; drain. Stir in remaining ingredients except tortillas, egg and margarine. Heat to boiling; reduce heat. Simmer uncovered for 20 minutes; stir occasionally. Heat oven to 500 Degrees F. Spoon about 1/2 cup of beef mixture onto the center of each tortilla. Fold one end of th tortilla up about 1 inch over the beef mixture; fold right and lift sides over folded end, overlapping. Fold remaining end down; brush edges with egg to seal brush each chimichanga with margarine. Place seam sides down in ingreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until tortillas begin to brown and filling is hot, 8 to 10 minutes. Serve with Almond Red Sauce and Jalepeno Cream Sauce. FRIED CHIMICHANGAS: Omit 2 T Butter Or Margarine. Heat vegetable oil (about 1 inch) to 365 degrees F. Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden brown, 3 to 4 minutes. Keep warm in 300 degree F Oven. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Beef Burritos Categories: Mexican, Meats, Vegetables, Beans Yield: 8 servings 2 c Beef; Cooked, Shredded 2 c Lettuce; Shredded 1 c Refried Beans; Below 2 c Tomatoes; Chopped, 2 Medium 8 ea Flour Tortillas; * 1 c Cheddar Cheese; Shredded -------------------------------REFRIED BEEANS------------------------------- 1/2 c Lard Or Vegetable Oil 1 T Cumin; Ground 2 c Pinto Beans; Cooked 1 t Salt 2 T Chile Powder 1/8 t Pepper * Tortillas should be 10-inches in Diameter and warmed. Heat beef and refried beans separately. Place about 1/4 cup of the beef on the center of each tortilla. Spoon about 2 T of the beans onto the beef. Top with 1/4 cup of the lettuce and about 2 T each of tomatoes and cheese. Fold one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold down remaining end, and serve. REFRIED BEANS: Heat lard in 10-inch skillet over medium heat until hot. Add pinto beans; cook for 5 minutes, stirring occasionally. Mash beans; stir in remaining ingredients. Add oil to skillet if necessary; cook and stir until smooth paste forms, about 5 minutes. Garnish with shredded cheese, if desired. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Soft Tacos Categories: Mexican, Meats, Snacks Yield: 6 servings 1 x Vegetable Oil 1 1/2 c Cooked Meat; ** 12 ea Corn Tortillas; * * Corn Tortillas should be 6 inches in Diameter. ** Use shredded beef, pork or chicken for the meat filling. Heat 1/8-inch oil in skillet until hot. Cook tortillas, one at a time, in hot oil until soft, about 30 seconds; drain. Spoon 2 Tbls of the shredded meat mixture slightly below center of each tortilla. Roll tortilla over meat; secure with a wooden pick. Heat 1/8 inch of vegetable oil in the skillet until it is hot. Cook each taco in oil, turning once, until light golden brown, about 2 minutes; drain. Remove wooden picks. Garnish with 2 or 3 of the following items: Chopped tomatoes, shredded lettuce, chopped onion, chopped green chiles, chopped avocado, or shredded cheese. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pork Carnitas Categories: Mexican, Meats, Pork, Vegetables Yield: 4 servings 1 x Southwest Guacamole; * 2 T Tomato Paste 4 ea Poblano Chiles; ** 1 T Red Wine Vinegar 1 ea Onion; Medium, Cut in halves 1/4 t Salt 1 lb Center Loin Roast; *** 1 1/3 c Italian Plum Tomatoes; **** 1 ea Clove Garlic; Finely Chopped 1 x Flour Or Corn Tortillas 2 T Vegetable Oil 1 x Dairy Sour Cream * See recipe #491. ** Chiles should be roasted and peeled (See Sowest 1 for directions) and seeded. *** Roast should be boneless and cut into 2 X 1/4-inch strips. **** Use 1/2 lb of fresh Italian Plum Tomatoes, finely chopped. Prepare Southwest 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, Southwest Guacamole and sour cream. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baja Chicken Pasta Salad Categories: Poultry, Low cal, Mexican, Vegetables, Salads Yield: 6 servings 3/4 lb Chicken Breast; * 1/2 c Mayonnaise Or Salad Dressing 6 oz Dried Mixed Fruit; ** 2 tb Sour Cream Or Plain Yogurt 1 c Ring Macaroni Or Orzo; Raw 1 ts Red Chiles; Ground 1 c Jicama; Cubed 1/4 ts Salt 2 ea Green Onions/Tops; Sliced * The chicken breast should be boneless, skinless and weigh about 3/4 of a pound. ** You should use 1 6-oz package of diced mixed fruit. There should be about 1 1/2 cups of the mixture. Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1 cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast. Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon. Heat the water to boiling and add the fruit and ring macaroni or orzo gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain. Rinse with cold water and drain again. Cut the chicken into 1/2-inch pieces and mix with the fruit, macaroni, jicama and onions. Mix the remaining ingredients and toss with the chicken mixture. Cover and refrigerate until chilled, at least 2 hours. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mexican Corn and Potatoes Categories: Mexican, Side dishes, Vegetables Yield: 6 servings 1 ea Serrano Chiles; * 2 c Potatoes; Cooked, Cubed 1 c Onion; Chopped, 1 Lg 1 1/2 ts Red Chiles; Ground 2 tb Margarine Or Butter 1/2 ts Salt 2 c Whole Kernel Corn * Use either 1 or 2 of the chiles that have been seeded and chopped. To your own taste. Cook and stir the chiles and onion in the margarine in a 10-inch skillet until the onion is tender. Stir in the remaining ingredients, cook, stirring occasionally, until heat through, about 4 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cafe De Olla (Mexican Spiced Coffee) Categories: Mexican, Beverages Yield: 6 Servings 3/4 c Brown sugar, firmly packed 6 tb Coffee (NOT instant) 3 x Cinnamon sticks 6 x Julienne slices orange zest 6 x Cloves In a large saucepan, heat 6 cups of water with the brown sugar, cinnamon sticks, and cloves over moderately high heat until the mixture is hot, but do not let it boil. Add the coffee, bring the mixture to a boil, and boil it, stirring occasionally, for 3 minutes. Strain the coffee through a fine sieve and serve in coffee cups with the orange zest. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Super Beef Enchiladas Categories: Mexican, Meats Yield: 6 Servings 1 1/2 c Beef; shredded cooked 1 c Tomato soup 1 1/2 c Sharp cheese; shredded 10 oz Enchilada sauce; mild 1/2 c Onion; chopped 12 Corn tortillas 1 c Cream of mushroom soup Combine beef, onion and 1/2 cup cheese:set aside. Combine soups and sauce. Dip tortillas in hot oil a few seconds on each side to soften. (I used the microwave to heat them up) Top each with a heaping tablespoon beef mixture, roll up and place seam side down in 13x9" baking dish. Pour sauce over and top with 1 cup cheese. Bake 350~ for 1/2 hour. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Huevos En Rabo De Mestiza/poached Eggs in Tomato-Chile Sa Categories: Mexican, Dairy Yield: 8 Servings 1/3 c Oil 1 ts Salt 2 md Onions; thinly sliced 1/2 ts Sugar 2 lb Canned whole tomatoes 1/8 ts Black pepper 7 oz Canned whole green chiles, 8 Eggs - cut into strips 3 oz Monterey Jack cheese 2 c Chicken broth or water - cut into 8 slices Heat oil in large, deep skillet. Add onions and cook until tender but not browned. Place tomatoes in blender or food processor and blend until chopped but not pureed. Add tomatoes and chiles to onion and cook 5 minutes. Add broth, salt, sugar and pepper and cook 5 minutes longer. Break each egg, one at a time, onto small plate and slide into hot broth mixture carefully so as not to break yolk. Arrange 1 cheese slice on top of each egg. Cover and cook gently 5 to 8 minutes, or until eggs are set and cheese is melted. (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken Breasts with Chilies and Arroz Blanco Categories: Poultry, Vegetables, Mexican Yield: 6 Servings 8 Chicken breast halves, -seeded, divided or 4 -skinned and boned Cans (4 oz each) green Salt and freshly ground -chilies, drained -black pepper 1 c Milk, divided 4 tb Butter or margarine, divided 2 tb Flour 2 tb Vegetable oil 2 c Sour cream 1 lg Onion, thinly sliced and 1 4 oz cup grated Cheddar -separated into rings -cheese 2 lb Anaheim chilies, peeled and Source: MAINPOUL.ZIP Arroz Blanco (recipe follows) 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. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mexican Coffee Categories: Beverages, Mexican Yield: 1 Servings 1 c Water 1 Small Cinnamon Stick 3 tb Coarsley Ground Coffee Dark Brown Sugar Place water in a heavy saucepan and bring to a boil. Add coffee and stir well. Add cinnamon stick. Return to a boil; then remove from heat until bubbling stops. Remove from heat, strain into mug and sweeten with and sweeten with brown sugar. From Sheila Buff & Judi Olstein, "The New Mixer's Guide to Low-Alcohol and Nonalcoholic Drinks." Published HPBooks, Inc., 1986, ISBN 0-89586-458-4. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mexican Octopus Salad Categories: Seafood, Salads, Mexican Yield: 1 Servings 2 lb Octopus, cleaned, cooked; 3/4 c Corn, kernel Cut in 1" pieces or smaller 9 oz Kidney beans; drained 1 sm Red bell pepper, seeded & Romaine lettuce leaves -sliced in bite sized strips Salt/pepper -------------------------------CHILE DRESSSING------------------------------- 1/2 c Oil 1 1/2 ts Ground cumin 1/3 c Lemon juice 1 Chile serrano; 1 1/2 ts Dry oregano -seeded & minced Cook octopus in boiling water until opaque (not too long, probably less than 1 min.). Drain, rinse in cold water and pat dry. (Remove skin if desired). Cut to size. Prepare Chile Dressing: Mix salad oil, lemon juice, dry oregano and ground cumin and one or two jalapeno or serrano chiles, seeded and minced. Mix octopus, dressing, bell peppers, corn and beans. Top lettuce with salad mixture, season with salt and pepper to taste. found on rec.food.recipes Stephanie da Silva (arielle@taronga.com), moderator ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Enchiladas Sabrosas Categories: Meats, Mexican Yield: 6 Servings 2 lb Ground meat (mixed 1/2 c Wine or sherry -ground beef and 3/4 c Black olives -ground pork) 1 1/2 c Enchilada sauce 1 md Onion 1/2 c Tomato sauce 1/2 Green pepper -(1 small can) 5 Garlic cloves 12 Corn tortillas 1 Cilantro bunch 1/2 lb Monterey jack cheese 1/2 t Red pepper 1/2 c Sour cream (optional) 1/2 t Salt Oil 1/2 t Cumin (or more) Chop onion and garlic; place them in a frying pan with the ground meats. Saute them without adding fat. When meat is brown, add the chopped green pepper and most of the cilantro leaves and cook for another minute or two (until green pepper is cooked bright green). Drain well, then add (about) several tablespoons of the enchilada sauce and cook for a few minutes longer. Set aside. Make the sauce: into a saucepan, pour the remaining enchilada sauce (from the can). Add the can of tomato sauce. Add the wine or sherry, cumin, salt, red pepper, and cook for 10-30 minutes (depending on how compulsive you are). The flavor should be smooth (not gritty) and spicy. Collect together everything that you will need for assembling the enchiladas. Grate the cheese onto wax paper. Have the olives handy (you'll be cutting them in half). Lightly oil the baking dish. The frying pan from which you drained the meat mixture still has some of its grease left in it. Take 4 tortillas from their package, separate them from each other, then one-by-one, slide them over the frying pan surface on each side, to moisten them slightly with the grease. That done, stack them in the frying pan and heat them until they are soft and pliable. The final assembly requires a bit of manual dexterity and speed: Take the tortillas, and place them (bumpy side out) in the oven dish, curved into a "U" shape, each right next to its neighbor. (At this point, start heating your next 4 tortillas in the frying pan. I usually wind up preparing 10 tortillas in all.) Place a small handful of cheese into the U of each tortilla, followed by an appropriate amount of meat mixture, and finally several olive halves. Then curl one end of the tortilla around to tuck into the opposite end, and carefully rotate it to conceal the seam. Each tortilla should be filled firmly (not too loosely) but not overflowing the ends. Once all the filling is used up and the enchiladas are now filled tortillas, pour the sauce over the top, helping it run into all the crevices. Sprinkle lightly with remaining cilantro leaves. 10 Cover with aluminum foil and bake for 20-30 minutes, just until the tortillas are soft and the sauce is slightly bubbly. Let sit for 5 minutes, then serve, topped with a dollop of sour cream. If you fail to drain the meat well enough, the enchiladas will be greasy. If over-baked, it tastes all right, but the tortillas lose their texture. In general, however, the recipe is quite forgiving in its proportions. Feel free to adjust the seasoning to your own tolerance for hot spice. I like to assemble this recipe at least 3 hours before baking to give the flavors a chance to blend. Left refrigerated for a day, the seasoning is even less aggressive. Served with a salad (and some Mexican beer), it's a complete meal. NOTES: * Enchiladas with meat, black olives and cheese -- For many years, I've been involved in Latin American "solidarity work" here in the San Francisco area, and as a result, I have learned some of its culinary pleasures. This recipe originated from the back of a can of enchilada sauce in Mexico, but was refined by a special Chilean refugee friend who won a scholarship to the California Culinary Academy (in San Francisco) and now cooks ever-so-lusciously. Yield: Serves 6-8. : Difficulty: moderate. : Time: 1 hour preparation, 30 minutes baking. : Precision: Approximate measurement OK, but time the baking carefully. : Karen Kerschen : EECS Department, University of California, Berkeley, Calif., USA : karen@silvia.Berkeley.EDU : Copyright (C) 1986 USENET Community Trust ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken Enchiladas Verdes Categories: Mexican, Poultry, Casseroles Yield: 8 Servings 1 lb Fresh poblano peppers (4 -drained and rinsed canned -medium) -tomatillos) 1 lb Skinned, boneless cooked 2 c Chicken stock, divided -chicken, at room 1 1/2 c Vegetable oil, divided -temperature or warm 12 Corn tortillas (6-inch 1/2 c Lightly packed cilantro -diameter) -leaves 2 oz Chihuahua or Muenster Salt, to taste -cheese, chilled 1 1/2 lb Fresh tomatillos, husks 1 md Tomato, peeled and seeded -removed and rinsed (OR 1/2 c Sour cream (about) Char, peel, and seed the poblano peppers and set them aside. Shred the chicken by pulling it apart with your fingers or by processing it with a medium (4-mm) food processor slicing disk. There should be 3 to 4 cups. Set aside. To make the green salsa, mince the cilantro in a dry food processor fitted with the metal blade. Add the roasted poblano peppers and 1/4 teaspoon of salt; process until minced. Add the tomatillos and process until the mixture is pureed, slowly adding 1 cup of the stock. Process until smooth. Transfer the salsa to a nonreactive skillet large enough to hold a flat tortilla. Add 2 tablespoons of the oil and 3/4 cup of the remaining stock. Simmer until the sauce thickens slightly, about 15 minutes. Adjust the seaonings, adding 1/4 teaspoon of salt or more, as needed. Set the sauce aside in the skillet. (The sauce can be covered and refrigerated in a bowl for 48 hours.) Heat the remaining oil in a large, heavy skilet to 325 degrees. Layer paper towels on a baking sheet with additional toweling nearby. To seal each tortilla, slip it into the hot oil for 15 to 20 seconds, turning it once. Ust tongs to transfer the tortillas to the paper towels and blot to remove any excess oil. Repeat with the remaining tortillas. Preheat the oven to 350 F and adjust the oven rack to the middle position. To assemble the casseerole, work on the tortillas one at a time as follows: warm the sauce and dip a sealed tortilla into the sauce, coating each side. Rest the tortilla in a 15-by-10-by-3-inch baking dish (use glass, porcelain, enamel, or earthenware,as the sauce is acidic). Put a generous half cup of the shredded chicken on each tirtilla, roll it up, and put it seam-side down in the dish, starting aty one end. Place the rolled tortillas snugly side by side in the dish and work on top of the rolled tortillas as the dish fills up so that no sauce is lost. Shred the cheese. Stir the remaining broth into the remaining sauce, and heat it simmering--the sauce will thicken slightly. Adjust the seasoning and spread all of the remaining sauce over the enchiladas (rolled tortillas). Sprinkle with the cheese. Cover the dish with aluminum foil. Bake until a sharp knife inserted into the enchiladas is withdrawn hot, about 18 to 20 minutes. Coarsely chop the tomato. Serve the enchiladas by spooning them out of the baking dish. Garnish each portion with a generous spoonful of sour cream and some chopped tomato. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Carne De Puerco Con Chile Verde Categories: Meats, Mexican, Southwest Yield: 8 Servings 3 lb Boneless pork roast 5 Garlic cloves; crushed 48 oz Tomatillos, drained & 1 lg Onion, chopped -crushed 3/4 c ;Water 16 oz Green chiles; chopped Salt -(Ortega mild green) Pepper optional -- your favorite fresh green chiles, chopped or sliced. Cilantro if you like it. Slice up the pork and trim away most of the fat. Dice both the lean meat and the fat into 1/2-inch cubes; set the diced fat aside. In a heavy pot over a hot flame, cook the lean pork with the water, stirring until the water is gone and the meat begins to brown. Add onion & garlic, and stir constantly until the onion becomes transparent. Reduce heat to a simmer and add tomatillos & canned chilis (be *sure* to drain the tomatillos before crushing; the water they are packed in is too salty). Cover the pot and simmer slowly for about an hour, stirring occasionally to prevent sticking. Meanwhile, render the diced pork fat into cracklings by sauteeing in a skillet over medium heat until the pieces are brown and crispy. Drain and salt the cracklings and set aside; save the lard for any other dish where you want some high-quality cholesterol stuff. After an hour the chile verde should be pretty juicy but not watery. Add a little water if it's too dry. Add salt & pepper to taste, and if you want it hotter, add your fresh chiles now. Cover and simmer again for at least half an hour. The longer the better. To serve, sprinkle with chopped cilantro (if used) and the cracklings. Serve with Spanish rice, tortillas, black beans, and ice-cold beer. Serves 6 or 8. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken in a Clay Pot Categories: Mexican, Poultry Yield: 6 Servings 1 Whole chicken, about 3 3/4 c Red wine vinegar -pounds, cut Into serving 1/2 c Olive oil -pieces 2 ts Salt 11 Cloves garlic, crushed 6 Bay leaves 1 tb Coarse salt 2 tb Each dried thyme and 1 ts Freshly ground popper -marjoram 2 tb Corn or vegetable oil 2 Chiles serranos (optional) 20 sm New potatoes, peeled Hey++just found this one in a Cookbook Digest. It might work well in the Romertopf. Or the Chinese sandy pots for that matter. The traditional way to prepare this chicken dish from Michoacan, is in a clay casserole dish covered with a sealing layer of ground corn or masa. Small bits of the corn mixture break off and add a thickening texture to the sauce. This modern version is much simpler to prepare. Rub the chicken with the garlic, salt, and pepper and refrigerate for 2 to 4 hours. In a large skillet, heat the corn oil, saute the chicken briefly and transfer to a cazuela or large pot. In the same oil, lightly brown the potatoes, remove, and set aside. Add the vinegar to the skillet and bring to a boil, scraping up browned bits from the bottom of the skillet. Pour the vinegar through a strainer over the chicken. Add the olive oil, salt, bay leaves, thyme, and marjoram to the chicken cazuela. Bring to a boil over high heat, cover, and lower the heat. Every 10 minutes, uncover and stir. After 35 minutes, uncover, correct the seasonings, and add the chiles and potatoes. Cover and cook over low heat until the potatoes are tender, about 15 minutes. Makes 6 servings. From "Mexico the Beautiful" (Collins Publishers, $45.) Posted by Stephen Ceideberg; October 22 1992. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Steak Fajitas Categories: Mexican, Beef, Barbecue Yield: 3 Servings 1 lb Round or flank steak 1 ts 1 lg Onion 1 tomato, halved & Black pepper Sliced 1/4 c White vinegar 1 ts cayenne 1 Red bell pepper 12 flour Pepper Tortillas 1/2 c Lime juice 1 ts salt 1 Green bell pepper Mix vinegar, lime juice, black pepper salt & cayenne in a large bowl. Cut steak into thin strips & add to marinade. Let steak marinate for about 20 minutes. Cut onion into rings and bell peppers into long thin strips. Preheat Barbecue. Sprinkle a few drops of water on each tortilla and wrap them all in foil. Heat on grill while meat is cooking, turning regularly. Put meat in a grilling basket over high heat for a few minutes. Add peppers & onion to meat and place on reduced heat. Cook till meat is done and peppers start to soften. Serve with tortillas, guacamole, sour cream, tomato slices and your favorite salsa. From: Derrick Riches http://bbq.miningco.com/ ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chile Rubbed Chicken Categories: Mexican, Poultry, Barbecue Yield: 6 Servings ----------------------------------CHICKENN---------------------------------- 2 lb Chicken, cut up & skinned 1 1/2 c Chili powder 2 ts cayenne Ts black pepper 3 tb Brown sugar -----------------------------------SAUCE------------------------------------ 1 c Bbq sauce 1/2 c catsup 2 ts Tobasco water as needed Chicken: Mix dry ingredients together. Rub mixture all over chicken pieces. Allow to stand 1 hour. Preheat grill. Cook on grill till done. Be careful not to displace the rub when turning. Serve plain or with sauce. Sauce: Mix all ingredients, adding enough water to thin to a light even consistency. Gently brush over chicken before serving or serve on the side. From: Derrick Riches http://bbq.miningco.com/ ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Carne Asada Categories: Mexican, Beef, Marinades, Barbecue Yield: 4 Servings 2 lb Flank steak, thin sliced 1 1/4 c Lemon juice 1 c guacamole Medium onion, chopped 1/4 c Orange juice 1 ts tabasco 1/2 c Tequila 1 ts black pepper 4 cl Garlic, crushed 2 tomatoes, 1/4 c Lime juice 1 c salsa Sliced Mix juices , garlic, onion, tequila, tabasco and pepper in a large bowl. Add meat to marinade. Cover and marinate in refrigerator for at least 4 hours, turning occasionally. Preheat grill. Remove meat from marinade and place on grill. Cook to your liking, turning once. Serve with hot tortillas, guacamole, sliced tomato & salsa. From: Derrick Riches http://bbq.miningco.com ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Arroz Caliente Categories: Mexican, Beef, Rice Yield: 4 Servings 1 lb Hamburger 12 oz Salsa 1 c Onion; chopped 1 c Rice, cooked 1 ts Salt 1/2 c Nonfat sour cream 1 ts Garlic powder 1 c Nonfat monterey jack cheese Brown meat and onions in seasonings. Drain fat. Mix remaining ingredients and top with cheese. Microwave 5 minutes on medium high. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Taco, Tostado and Burrito Filling Categories: Mexican, Beef, Main dish Yield: 6 Servings 3/4 lb Ground chuck 2 T Chili powder 16 oz Can Pinto Beans 1 ts Cumin 1 cl Garlic, minced 2 T Picante or Salsa 2 T Onion, finely minced Brown ground chuck over medium heat with onions and garlic. Drain well. Add the picante or salsa, pinto beans, chili powder and cumin. Turn heat to low to medium low and cook slowly, mashing pintos as you stir. Cook until pintos have blended with the meat to form a thick mixture. Spoon into corn or flour tortillas, garnish with any or all of the following: Lettuce, tomato, onion, guacemole, sour cream, salsa. Serve with Spanish Rice and this easy version of Quesa Dillas: Lay a flour tortilla on a microwave-safe plate. Cover the tortilla with shredded Monterey Jack cheese. Sprinkle with a few peeled, seeded chopped chilis (buy them canned for convenience). Lay another flour tortilla on top and microwave until cheese melts, about 45 seconds. Cut into quarters and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken Enchiladas with Tomatillo Sauce Categories: Mexican, Poultry Yield: 6 Servings 5 Chicken breast halves, Cilantro Skinned and cooked -----Tomatillo Sauce----- 6 oz Low-fat cream cheese, soft 1/2 lb Tomatillos, fresh 1/3 No-fat evaporated milk 5 Jalapeno peppers, seeded 3/4 c Onion, chopped fine -and chopped fine Salt or pepper to taste 2 1/2 c Chicken broth, low fat Tomatillo sauce 2 T Cornstarch 12 Corn tortillas, 6-inch 2 T Water 3/4 c Cheddar cheese, shredded 2 T Cilantro, chopped 3/4 c Monterey Jack cheese, shred Salt or pepper to taste Garnish with chopped fresh Chop cooked boned chicken and set aside. Beat low fat cream cheese and no-fat evaporated milk at medium speed with an electric mixer until mixture is smooth. Stir in chopped chicken, onion and salt or pepper if desired. Set aside. Spread 3/4 cup Tomatillo Sauce (recipe follows) in a lightly greased 13x9x2 inch baking dish. Set aside. Soften tortillas according to the package directions. Spoon about 1-1/2 T. Tomatillo Sauce evenly over each tortilla, spreading to the edge. Then spoon about 1/4 cup of the chicken mixture evenly down the center of each tortilla. Roll up tortillas, and place, seam side down, in the baking dish. Cover and bake enchiladas at 350-degrees for 25 minutes. Sprinkle with cheddar and Monterey Jack cheeses. Serve with remaining Tomatillo Sauce and any of the following: shredded lettuce, chopped tomatoes, sliced ripe olives, sour cream. Tomatillo Sauce: Remove husks from tomatillos, rinse tomatillos. Combine tomatillos, peppers and broth in a saucepan. Bring to a boil; reduce heat and simmer 6 minutes. Combine cornstarch and water; stir into tomatillo mixture. Add cilantro and salt or pepper, if desired. Bring to a boil; let boil 1 minute, stirring constantly. Cool slightly. Pour mixture into a blender or food processor; process until smooth. Yield: 3 cups. -----