Kitchen Empire .                                                                                                                                                                         

MEXICAN    MEXICAN      MEXICAN    MEXICAN     MEXICAN

MEXICAN    MEXICAN      MEXICAN    MEXICAN     MEXICAN

~~~~~~~~~~  APPETIZERS  ~~~~~~~~~~

Guacamole

Take 2 ripe avocados and slice each in half.  
[A ripe avocado is soft when squeezed.  If yours
are hard, set them out for a few days or more until soft.
An unripe avocado will ruin any recipe!]
Take out seed by "whacking" a sharp knife on seed.
PLEASE BE EXTRA CAREFUL NOT TO INJURE YOURSELF!
Then twist knife to remove seed.  
Scoop out avocado pulp and mashed them in a bowl.
Then add:
1/2 t. lemon juice
2 T. finely chopped onion
1/4 c. salsa
Mix well.
Sprinkle lightly with a dash of paprika or chili powder.
Serve on a large lettuce leaf with tostada chips
or homemade fried corn tortillas.

Nacho's

~~~~~~~~~~ BREADS ~~~~~~~~~~

Green Chile Corn Bread

~~~~~~~~~~ DESSERTS ~~~~~~~~~~

Margarita Pie

~~~~~~~~~~ MAIN ENTREES ~~~~~~~~~~

Chili

2 lbs. ground beef (85% lean.  You need
some fat for flavor)
2 medium onions, finely chopped
3 garlic cloves, chopped
4 1/2 Tbls. chili powder
1 1/2 tsp. salt
1 tsp. ground cumin
1 tsp. ground cilantro (coriander)
1/2 tsp. black pepper
16 oz. tomato sauce
12 oz. beer
20 oz. water

In a large pot, brown ground beef on medium high heat.
When pink in meat is gone, add onions and garlic.
Wait about 2 minutes,
than add remainder ingredients in order.
Bring to a boil.  Reduce heat & simmer, uncovered
for 2 hours, stirring occasionally.
Serve with crackers or warm flour tortillas.  Top with
grated Long Horn cheese and chopped onion.
For HOT chili add 3 whole jalapeno peppers,
finely chopped, while simmering.

~~~~~~~~~~  SIDE DISHES  ~~~~~~~~~~

Spanish Rice

You will notice this recipe is not hot and/or spicy.  
That is because authentic Spanish rice is NOT suppose to be.

Fry in skillet until light brown:
3 Tbl. cooking oil
1 cup of dry long grain rice
1 small thinly sliced onion rings
2 tsp. garlic, finely chopped
In sauce pan, bring 2 1/2 cups water to boil - then add:
Fried rice
1/4 cup tomato paste
1 tsp. chicken bullion
Stir.  Place lid on pan.  Reduce heat and simmer for 20 minutes

~~~~~~~~~~ SOUPS  / STEWS ~~~~~~~~~~

 Posole

                                                  2 cans hominy (1 lb. 13 oz. each)                    
                                                  3 quarts chicken broth                                      
                                                  2 1/2 lbs. pork shoulder or butt                           
                                                  1 med. onion, chopped                                      
                                                  8 cloves garlic                                                    
                                                  2 Tblsp. chili powder
                                                  1/2 tsp. oregano
                                                  1/2 tsp. pepper
                                                  1 (7 oz.) hot green chili
                                                  1 tsp. beef boullion

                                                 Combine pork, onion, garlic, chili-powder, oregano, pepper & 1 cup
                                                 broth.  Bring to a boil, cover & simmer for 30 minutes.  Uncover &
                                                 stir often on meduim high heat, until broth evaporates & meat &
                                                 drippings are browned.   Add 1 cup broth & stir drippings free.
                                                 Add hominy & 8 garlic cloves, boullion and chilies.  Bring mixture
                                                 to a boil, cover & simmer until pork is tender, about 1 1/2 hours.
                                                 Measure posole & add enough broth to make a total of about
                                                 14 cups.

Copyright © 1999-2007 Elizabeth A. Murphy