Mexican Cuisine

[b-man]

PIÑA COLADA TAMALES

Ingredients:

1/2 C. dried banana chips
1/4 C. slivered almonds
1/4 C. sweetened coconut flakes
22 corn husks, soaked
Masa dough for sweet tamales
2 C. fresh pineapple chunks
1/2 C. fruit juice
1 T. brown sugar
1/2 C. whipped cream, optional
1 T. lime zest

Use a food processor to finely chop the dried banana; combine the
banana, almonds and coconut in a bowl. Use 2 husks to make narrow strips
for tying the tamales. Take about 1 cup of the pineapple and purée it
with the fruit juice and brown sugar.

Masa for Sweet Tamales

1/2 C. packed brown sugar
1/2 C. vegetable shortening
2 C. Masa Harina
1/2 tsp. salt
3/4 C. fruit juice, milk or soymilk
1 tsp. baking powder

Cream the shortening and sugar.

In a separate bowl, mix together the masa and salt.
Alternately add the masa and juice to the creamed shortening to make a
firm dough; beat in the baking powder last.

Assembly

Spread 1 tablespoon filling in the center of a husk; sprinkle 1 to 2
teaspoons of the banana/almond mixture over the dough and press a
pineapple chunk into the dough. Spread another tablespoon of the dough
over the the filling and fold and tie the tamale. Steam for about 1 hour
15 minutes.

To serve, open the tamale and top with sauce, whipped cream and lime
zest.

B-man

[b-man]

CARNE ASADA TACOS


Ingredients:

8 corn tortillas
1 tsp. vegetable oil
6 oz. flank steak, well trimmed, cut lengthwise in half
3/4 tsp. garlic salt
2 small tomatoes, diced
1/2 small onion, diced
1/2 avocado, diced
Chopped fresh cilantro
Hot sauce

Wrap tortillas in plastic wrap. Microwave on HIGH until soft
and heated through, approximately 1 minute.

Heat oil in heavy large skillet over high heat. Season steak
with garlic salt. Add steak to skillet and cook until just
cooked through, turning once, about 4 minutes. Transfer
steak to cutting board and cut into small pieces. Divide
beef among tortillas. Top with tomatoes, onion, avocado
and cilantro. Serve, passing hot sauce separately.

Serves 4.

B-man

[b-man]

GORDITAS


4 C. Masa Harina®
1 tsp. baking powder
1/2 tsp. salt
Cold water
Vegetable oil

Combine Masa Harina, baking powder and salt. Add
enough cold water to mixture to make a soft dough.

Form dough into balls a little larger than golf balls. Place
dough ball between wax paper and press out like a thick
corn tortilla.

Heat griddle. Place dough on hot griddle for 2 or 3 minutes
per side until half cooked.

Heat vegetable oil to cover gorditas by an inch or so in pan
or deep skillet. Heat to about 370ºF. Put half-cooked
gorditas in hot fat, spooning fat on gordita, if needed, until
it puffs, about 2 minutes.

Drain on absorbent paper towels, then fill as desired.

B-man

[b-man]

BAJA CHILAQUILES


Ingredients:

1 onion, chopped
1 T. vegetable oil
2 C. diced cooked chicken
1 C. salsa or salsa verde
1 large avocado, cut into chunks
2 jalapeño or serrano chiles, minced*
2 C. shredded Monterey jack or packaged Mexican-style cheese mix
12 corn tortillas, cut into strips
1/2 C. fresh cilantro, chopped

Preheat oven to 375ºF.

Sauté onion in oil in skillet over moderate heat until softened. Remove
from heat and combine in a bowl with chicken, salsa, avocado and chiles.

In a shallow baking dish, layer the tortilla strips, chicken mixture and
cheese, starting with the tortilla strips on the bottom and ending with
the cheese on top. Cover with foil and bake 20 minutes or until cheese
is browned and bubbly. Top with cilantro and serve.

* Wear gloves when handling fresh chiles; the oils can cause a burning sensation on your skin.

B-man

[b-man]

CARNE GUISADA


Ingredients:

2 to 3 T. vegetable oil
1 1/2 to 2 lb. boneless top quality round steak
7 to 8 cloves fresh garlic, minced
Salt and pepper, to taste
2 tsp. cumin
2 medium white onions, diced
1 to 2 bell peppers, diced
1 to 2 bay leaves
2 medium tomatoes, diced
1 T. cornstarch
1/2 C. water
Flour tortillas

In a large skillet or Dutch oven, heat oil and brown the meat, cut
into slices 1 inch-by 1/4 inch. Add garlic, salt, pepper and cumin.
Sauté until tender. Individually add onions, bell peppers, bay
leaves and tomatoes, cooking about 2 to 3 minutes after each
addition.

In a small bowl, mix cornstarch and water. Add to meat mixture
to thicken. simmer for 15 minutes. Remove and discard bay
leaves. Serve hot with flour tortillas warmed.

Serves 5 to 6.

B-man

[b-man]

CHEESY MEXICANA CASSEROLE


Ingredients:

12 corn tortillas
1 1/2 lb. lean ground beef
1 tsp. garlic powder
1 tsp. chili powder
1 onion, chopped
1 lb. light processed cheese, sliced
1 can ranch style beans
1 can cream of chicken soup
1 can diced tomatoes and green chiles

Brown ground beef, onion, garlic powder and chili powder in a
large skillet. Stir ranch style beans into meat mixture.

Place six tortillas in the bottom of a 13 x 9-inch baking dish. Pour
half of the meat mixture over tortillas. Place half of the cheese on
top. Cover with six more tortillas and remaining meat and cheese.
Stir together soup and tomatoes. Pour over tortillas.

Cover with foil and bake at 350ºF for one hour. Allow to cool
15 minutes before serving.


B-man

[b-man]

MEXICAN SUNSET BREAD


Ingredients:

2/3 C. lukewarm water
1/2 C. sour cream
3 T. chunky salsa
2 T. + 1 1/2 tsp. taco seasoning
4 1/2 tsp. granulated sugar
1 1/2 tsp. dried parsley flakes
1 tsp. salt
3 1/3 C. bread flour
1 1/2 tsp. active dry yeast

Mix all ingredients in a bread machine pan. Choose crust color
and loaf size. Bake according to bread machine directions. Check
dough after five minutes of mixing, add 1 to 2 tablespoons of
water or flour if needed. Use of the timer feature is not
recommended on this recipe.

Yields 1 loaf.

B-man

[b-man]

CASARITA'S TORTILLA SOUP


Ingredients:

2 T. vegetable oil
1/3 large onion, chopped
1 (10 oz.) fresh chicken breast, cut into chunks
1/2 T. ground cumin
2/3 tsp. black pepper
1/3 tsp. white pepper
3 1/2 T. tomato sauce
1 gal. water
2 oz. chicken base concentrate (not the powder)
2 small yellow squash, sliced
1 zucchini, sliced
1 carrot, thinly sliced
1 small fresh tomato, chopped
1 small bunch cilantro, leaves only, chopped

Garnishes per serving

2 oz. sour cream
Fried corn tortilla strips
1 slice avocado
Grated Cheddar cheese

In a large pot heat the oil; add the onion and chicken and sauté
for several minutes until onions are transparent and chicken is
lightly browned. Add the cumin and the black and white pepper,
mix, then stir in the tomato sauce. Add the water and chicken
base concentrate and stir to dissolve the base. Bring to a boil,
then reduce heat and simmer gently for approximately 20 minutes.

Add the sliced squash, zucchini, carrots and tomatoes and
simmer briefly, just until vegetables are tender.

To serve, pour into heated bowls, top with chopped cilantro, and
serve accompanied by sour cream, tortilla strips, avocado and
Cheddar cheese.

Makes 12 to 15 servings.

B-man

[b-man]

QUESO WITH A TWIST


Ingredients:

1 small can evaporated milk
1 can cream of chicken soup
1 large jar pimentos
1 (4 oz.) can chopped mild green chiles
1 envelope ranch dressing mix
1 lb. mild Mexican processed cheese

Stir milk, soup, pimentos, chiles and dressing mix together over
low heat, then cut cheese into small chunks and add to
mixture. Heat just until ingredients are melted and blended,
stirring often. Serve over guacamole or use as a dip.

B-man

[b-man]

BARBECUE FAJITAS


Ingredients:

1 tomato, chopped
1/4 C. chopped onion
1/4 C. green bell pepper, chopped
2 T. green chiles, drained
3/4 C. barbecue sauce
1/4 C. lime juice
2 T. Worcestershire sauce
2 T. tequila
1/2 tsp. ground cumin
2 lb. flank steak
Flour tortillas
Sour cream

Combine tomatoes, onions, peppers and chiles; mix well. Chill.
Combine barbecue sauce, lime juice, Worcestershire sauce,
tequila and cumin; mix well. Pour over steak. Cover. Marinate in
refrigerator several hours or overnight.

Drain, reserving marinade. Grill uncovered 10 to 15 minutes or to
desired doneness, brushing frequently with marinade and turning
occasionally. Carve across grain into thin slices.

Serve with tomato mixture, tortillas and sour cream.


B-man

[b-man]

ENCHILADAS SAN ANTONIO


Ingredients:

1/2 medium onion, grated
1 clove garlic, crushed
1 T. cooking oil
1 (8 oz.) can tomato sauce
2 cooked chicken breasts, shredded
1 (4 oz.) can green chiles

Sauté onion and garlic in cooking oil until onion is clear. Add
tomato sauce and simmer a few minutes. Set aside.

Prepare tortillas (two per serving) as you do for soft tacos. On
tortilla place pieces of shredded chicken breast and some cut-up
green chiles. Roll up and place folded side down on serving plate.
Spoon hot tomato sauce over enchiladas and top with sour cream.

In a small frying pan, immerse tortilla in 1/2 inch hot (but not
smoking) cooking oil for about thirty seconds, turning once and
then immediately removing to plate with food turner. Tortilla must
not get crisp but must remain pliable so that it can be easily rolled
up.

B-man

[hj]

Guacamole H.J.’s

4 ripe avocado’s mash
⅔ c. chopped firm ripe tomatoes…no seeds
4 T. minced onion or 4 green onions and some of the stem chop fine
2 T. lime juice
2 tsp..... chop fresh cilantro
2-3 garlic cloves. . . . . minced fine
1 Fresh jalapeno . . . chopped very fine . . . no seeds-stem or rib
¼ c. black olives …drained and chopped
¼ c. cheddar cheese cubed small or grated
dash of cayenne pepper
salt if needed

about 2 Tablespoons or more …..heaping sour cream to make texture more smoother

You can put this is a blender but do not blend the tomatoes - onion -black olives -cheese.

Also you do not need to add black olives or cheese. Up to you.
hj

[hj]

Taco Sauce

3 cups of sauce

1/4 c. canola oil
1/2 c. minced onion
3 garlic cloves. . . minced
2 T. ground cumin
4 tsp. ground dried chiles
1 T. dried oregano
1/4 tsp. garlic powder
pinch ground coriander or fresh cilrantros
pinch ground cloves
1 1/2 c.tomato purée
2 c. chicken broth
1 tsp.salt
1/8 tsp. cayenne pepper
2 T. dissolved in 2 tablespoons cold water

Making taco sauce.. . heat the oil in a medium pan over medium heat. Add onion .. sauté stirring frequently until tender- 6 to 7 minutes.
Add garlic . . sauté until aromatic. .about 1 to 2 minutes.
Add dried spices . . sauté another 1 minute.
Add tomato purée . . . continue to cook. .stirring frequently. . until thickened. . .10 to 12 minutes.
Add broth . . simmer for 15 to 20 minutes. . or until sauce is well flavored.
Adjust the seasoning with salt and pepper.

If sauce seems thin. . . add enough of the dissolved cornstarch to the simmering sauce to thicken (it should coat a spoon evenly).

Taco sauce is ready to use now or it may be cooled and stored in a covered container in the refrigerator for up to 5 days.

Return the sauce to a simmer if it has been refrigerated and if you want it hot style
hj.

[hj]

Salsa Fresca H. J.'s

1 c. Roma seeded - diced tomatoes
1/4 c. minced red onion
2 T. green green bell pepper. . .diced
2 T. red green bell pepper. . .diced
1 jalapeño. . .no seeds-no stem
2 garlic clove. . .minced
2 tsp. fresh chopped cilantro
1/2 tsp. oregano powder
1 T. fresh lime juice
1/2 tsp. salt or to your taste
1/8 tsp. cayenne pepper

Combine the tomatoes, onion, peppers, jalapeño, garlic, cilantro and oregano. Add lime juice, salt and pepper to taste.

Let the salsa rest in a covered container in the refrigerator at least 30 minutes and up to 24 hours before serving. About 2 cups

hj

[hj]

Basic Red Sauce

8 ancho chiles
3 1/2 c/. water
1/2 c. onion, chopped
2 garlic clove, chopped
1/4 c. oil
8 oz. tomato sauce
1 T. oregano leaves
1 T. cumin seed or powder
1 tsp. salt

Cover chiles with warm water. Let stand until softened, about 30 minutes, drain. Strain liquid, reserve. Remove stems, seeds and membranes from chilies. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender. Stir in chilies, 2 cups of the reserved liquid and the remaining ingredients. Heat to boiling, reduce heat. Simmer, uncovered, 20 minutes, cool. Pour into a food processor workbowl fitted with steel blade or into a blender container, cover and process until smooth. Cover and refrigerate up to 10 days.

hj

[b-man]

EL PASO CANTINA TOASTED TORTILLA SOUP


Ingredients:

2 T. corn oil
1 large onion, thinly sliced
6-8 cloves garlic, minced
11/4 C. pureed roasted tomatoes
1 qt. chicken broth
Salt
14 oz. queso ranchero or fresco cheese, cut into cubes
2 avocados, thin wedges
1 C. sour cream
2 limes, cut into wedges
8 corn tortillas, cut into strips and fried
3 pasilla chiles, cut into strips and fried
Chile Puree
8 dried pasilla chiles, stemmed and seeded
1 C. chicken broth, about

Chile Puree: Preheat broiler. On sheet tray arrange chiles in single
layer. Place under broiler and cook 15 seconds. Remove and turn
chiles. Cook 15 seconds on other side. Place chilies in bowl with hot
tap water to cover. Soak 30 to 40 minutes. Strain and place chilies in
blender. Puree chiles, adding just enough broth to help mixture
through blades. Pass mixture through medium-fine strainer.

Heat oil in 1-quart saucepan over medium heat. Add onion and
sauté until golden brown. Add garlic and cook 1 minute. Add Chile
Puree and bring to boil. Reduce heat and simmer, reducing puree
to thick paste, being careful not to burn. Add tomato puree and
chicken broth. Bring to boil. Reduce heat and simmer, covered,
20 to 30 minutes. Season to taste with salt.

Garnish soup as desired with Mexican cheese, avocados, sour
cream, lime wedges, corn tortilla and chile strips.

Makes about 4 3/4 cups, 5 to 6 servings.

B-man

[b-man]

CASA OLE GREEN DIP


This is really good stuff!

Ingredients:

4 avocados, pitted and mashed into pulp
1 (16 oz.) container sour cream
1 can Rotel diced tomatoes with chiles
1 T. garlic powder
1 (4 oz.) can green chiles
2 tsp. salt
1 tsp. lemon juice (freshly squeezed is better)
3 oz. cream cheese
5-6 drops green food coloring (optional, if avocados aren't ripe and dark green in color)
2 fresh or canned jalapeño peppers, stems removed (optional, if you like it hotter)

In a blender, mix and blend all ingredients until smooth. Refrigerate
for a couple of hours before serving. Do not taste the sauce until it
has chilled. If you taste it right after blending, it won't taste "salty
enough." But let the sauce chill and let the flavors develop and it
will be great!

Serve with white corn tortilla chips. Yummy!!!


B-man

[b-man]

RUBIO'S MAHI MAHI BURRITOS


Ingredients:

1 tortilla
1 oz. guacamole
1 oz. Monterey Jack cheese
1 oz. cheddar cheese
51/2 oz. refried beans
3 oz. grilled mahi mahi
1/4 oz. cilantro
1/4 oz. onion
3/4 oz. chipotle cream sauce
1 oz. salsa fresca
3/4 oz. cabbage

Chipotle Cream Sauce

12 dried chipotle chiles, stemmed
1/2 C. unsalted butter
1/2 C. diced onion
1 T. fresh rosemary, minced
1 1/4 tsp. freshly ground pepper
1 tsp. minced shallot
1/2 tsp. minced garlic
1 C. dry white wine
2 C. whipping cream
1/2 tsp. cornstarch dissolved in 2 tsp. water

Layer cheese, beans and mahi in tortilla. Add cilantro, onion and
cabbage. Top with guacamole, chipotle white sauce and salsa.
Roll tightly into burrito shape.

To make Chipotle Cream Sauce: Bring large pot of water to boil.
Add chiles and boil until tender, about 15 minutes. Drain, reserving
1/4 cup cooking liquid. Puree chiles with 1/4 cup cooking liquid in
blender. Strain through sieve. Set aside.

Melt butter in heavy large skillet over medium heat. Add
1 tablespoon chipotle paste, onion, rosemary, pepper, shallot and
garlic and stir 2 minutes. Add wine and boil until reduced by half.
Add cream and boil until reduced to thin sauce consistency,
stirring occasionally, about 10 minutes. Taste, adding more
chipotle paste if desired. Add cornstarch mixture and boil
1 minute, stirring constantly. (Can be prepared 1 day ahead.
Cool completely. Cover and refrigerate. Rewarm before using.)

Yield: Makes 1 serving. (There will be extra sauce.)

B-man

[b-man]

CHEESE ENCHILADAS WITH CHILI GRAVY

Ingredients:

12 corn tortillas
2 T. cooking oil
2 large onions, chopped
4 C. grated cheese
Chili Gravy
2 T. shortening
2 T. flour
2 T. chili powder
3 C. warm water
Salt to taste

Lightly grease a 13 x 9-inch glass baking dish. Preheat oven to
400ºF.

Melt shortening in skillet. Stir in flour, making a light roux. Add
chili powder, water and salt. Cook until thick. The gravy will vary
according to what brand of chili powder you use. (Gebhardt is
good.) Heat oil in skillet. Using kitchen tongs, dip each tortilla in
hot oil until well softened (about 15 seconds). Hold tortilla up to
drain. Using tongs dip tortillas in hot chili gravy. Place tortillas in
pan, put a good pinch onions and cheese in the middle and roll
the tortilla, placing seam side down.

Continue filling and rolling tortillas. Pour more chili gravy on top of the enchiladas, sprinkle the top generously with more cheese and bake until cheese begins to bubble, about 10 minutes. Serve immediately.


B-man

[b-man]

HABANERO STUFFED JALAPEÑOS (for the VERY brave)

Ingredients:

3-5 large jalapeños
1 large habanero
1/4 - 1/3 cup cream cheese
Cayenne pepper
Vegetable batter (make your own or by it in the store - I used a store-bought mushroom batter mix)
Flour

Finely chop the habanero (keep seeds and EVERYTHING) mix
habbies into the cream cheese and add cayenne. Slit open
jalapeños and insert giant gobs of the creamy, habby goo. Mix up
veggie batter and add cayenne. Dredge jalapeños in batter, cover
with flour, dredge in more batter. Deep fry these puppies till deep,
golden brown. These things KICK!


B-man

[b-man]

RUBIO'S BAJA GRILL LOBSTER TACO

Ingredients:

3/4 oz. salsa fresca
1 1/2 oz. lobster meat
1/2 oz. guacamole
3/4 oz. shredded cabbage
1/2 oz. Baja sauce (equal parts yogurt, mayonnaise and salsa)
1 fresh corn tortilla
1 slice lime

Marinate lobster in salsa for an hour to two. Stir fry lobster in a
skillet or wok for two to three minutes.

In a separate pan, heat the tortilla.

To assemble, spread guacamole down the center of the tortilla,
then lay in lobster, shredded cabbage and Baja sauce. Fold over,
garnish with lime slice, and serve.

B-man

[b-man]

FUEGO RESTAURANT FLAMING TEQUILA CHICKEN WRAPS


Ingredients:

2 mesquite grilled, boneless, skinless chicken breasts, cut into strips
1/2 oz. vegetable oil
1 tsp. Sonoran seasoning - salted
1 Poblano chile, sliced in strips
1 Anaheim chile, sliced in strips
1 red bell pepper, sliced in strips
1/2 onion, sliced
1 bulb garlic, roasted - cloves removed
1 lime, halved
1 tsp. unsalted Sonoran seasoning
4 ea. small flour tortillas
2 oz. tequila
1 oz. olive oil
1 tsp. chipotle peppers in adobo
4 oz. salsa fresca
1 oz. Cotija (crumbly white Mexican cheese)
Oil, season and charbroil chicken breasts

Sear onions, peppers and garlic in olive oil in sauté pan.

Combine chicken and pepper, onion, garlic mixture in sauté pan,
add chipotle peppers

Arrange mixture on hot sizzler. Top with Cotija cheese and salsa
Pour tequila over, light immediately and vocalize "FUEGO!"

Sprinkle with twinkles of unsalted Sonoran seasoning and douse
with a squeeze of fresh lime.

Serve with flour tortillas, Napa cabbage wraps and salsa fresca.

Note: Sizzler must be smoking hot for a successful flambé.

B-man

[b-man]

FLOUR TORTILLAS

Ingredients:

6 C. flour
1 tsp. baking powder
2 tsp. salt
1 heaping C. shortening or lard
2 C. warm water, or more

Sift flour and salt. Mix in bowl with lard or shortening and add water
gradually. Knead well to make a smooth dough. Let it stand for
20 minutes in an oiled plastic bag. (I skip this part and make them
into balls immediately.)

Make into small 2-inch balls and roll with a rolling pin on a floured
board into a round disk. Cook on a hot, dry flat cast iron skillet,
turning over once or until cooked on both sides to your liking.
(I like brown spots and a few black blisters on mine.)

Makes about 2 1/2 dozen, approximately 9 inches in diameter.

B-man

[b-man]

MEXICAN ORANGE ROAST WITH FIESTA RICE


Ingredients:

1 (5 lb.) beef eye round roast
3/4 tsp. freshly ground pepper
3 C. orange juice
2 T. grated orange peel
2 cloves garlic, minced
2 C. boiling water
1/3 C. orange marmalade
1 T. salt
1 orange
1 T. all-purpose flour
2 tsp. prepared mustard
Fiesta Rice

Season the roast with 2 1/2 teaspoons of salt and pepper. Place
in a shallow roasting pan. Cover with foil and bake at 375ºF for
30 minutes.

Remove foil; pour off drippings. Remove top and pulp from
orange to form a cup, reserving juice. Add orange juice to make
3 cups. Reserve orange cup. Mix orange juice, peel, garlic and
remaining salt; pour over roast. Roast, uncovered for 2 hours,
basting frequently.

Place roast on a serving platter. Skim fat from pan drippings
and place the roasting pan over direct heat; blend in flour. Add
water, stirring and scraping bottom of pan; cook over low heat
for 5 minutes.

Stir in marmalade and mustard. Carve the roast into thin slices.
Place Fiesta Rice around meat. Pour the sauce in the reserved
orange cup and on the platter. Garnish with parsley.
Serves 12 to 16.

Fiesta Rice:

1/2 C. chopped onions
1/4 C. chopped green bell pepper
1 (10 oz.) can beef broth
1/4 C. butter
1 C. rice
1 tomato, chopped

Sauté onion and green pepper in butter. Add rice and continue
cooking, stirring occasionally until rice browns. Add water to
beef broth to make 2 cups, add rice, cover and simmer
15 minutes.

Add tomato; continue cooking until all liquid is absorbed.

B-man

[b-man]

TIJUANA TORTE


Ingredients:

1 lb. ground beef
1 medium onion, chopped
1 can (1 lb.) stewed tomatoes
1 can (8 oz.) tomato sauce
12 corn tortillas
1 can (4 oz.) chopped green chiles (optional)
1 pkg. Lawry's taco seasoning mix
1 lb. Cheddar cheese, grated

Brown ground beef and onion in a skillet; drain the fat. Add stewed tomatoes, tomato sauce, green chilies and taco seasoning mix. Combine thoroughly and simmer 10 to 15 minutes.

Place about 1/4 cup of the meat mixture in the bottom of a 9 x
13-inch baking dish. Place 2 tortillas side by side on the meat mixture. Top each tortilla with some meat mixture and grated cheese. Repeat until each stack contains 6 tortillas layered with meat and cheese. Bake in a moderate 350ºF oven for 20 to 25 minutes or until cheese is bubbly. Make sure you cover this with foil before baking. Cut each torte (stack) into quarters with a sharp knife before serving. Makes 4 to 6
servings.

B-man

[echarest]

Baked Chicken Cheese Enchiladas Recipe courtesy of Gourmet Magazine



Recipe Summary
Prep Time: 25 minutes
Cook Time: 25 minutes
Yield: 6 to 7 servings as an entree,
User Rating:




4 oz. cream cheese, softened
1/4 cup sour cream
2 cups prepared salsa
2 cups grated Cheddar or Monterey Jack cheese
2 cups shredded cooked chicken
1 cup frozen corn kernels, thawed
1/2 teaspoon cumin
1/4 teaspoon dried oregano
1/4 teaspoon cayenne
Salt and pepper
4 scallions, thinly sliced
12 to 14 soft round 6 to 8-inch flour or corn tortillas

Preheat oven to 325 degrees F.
In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in 1 cup of the grated cheese. In a second bowl toss together the chicken, the corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.
In a baking dish spread a 1/2 cup of the salsa over the bottom. Place about a 1/3 cup of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top. Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Enchiladas may be reheated, covered with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm.



Copyright © 2003 Television Food Network, G.P., All Rights Reserved

[echarest]

Empanadas - Beef Turnovers

Ingredients

1/2 lb. ground beef

1 tbsp. Goya Olive Oil

2 tbsp. Goya Sofrito

1 packet Goya Sazón with Coriander and Annatto

1/4 cup Goya Tomato Sauce

1 tsp. Goya Minced Garlic or 2 cloves garlic, minced

1/2 onion, diced

1/8 tsp. black pepper

1/2 tsp. oregano

6 large Goya Stuffed Olives, diced

1 package Goya Discos (frozen turnover dough) Yellow or White

Goya Corn Oil for frying

Directions
1. In a skillet, heat oil on medium. Stir in beef and cook until browned. Stir in remaining ingredients, except discos and frying oil. Lower heat and simmer for 15 minutes or until mixture thickens.
2. Roll discos out to about 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold over; moisten edges and seal with a fork.
3. Heat 2-1/2 inches of oil in a deep saucepan on medium. Cook empanadas in batches, turning to brown on both sides. Drain on paper towels.

Makes at least 20 empanadas

[b-man]

EL CHARRO CHIMICHANGAS EL CHARRO


You can make these chimichangas with the overgrown, 16- or 18-inch flour tortillas. But 12- to 14-inch tortillas (the fresher, the more flexible) make impressive chimis too—even 10-inchers will do—and they're easier to deep-fry at home. As a crisp alternative to frying, place rolled chimis in
an oiled 10- by 15-inch pan and brush lightly with salad oil. Bake on the lowest rack in a 400 degree oven until golden, about 35 minutes. If desired, sprinkle with cheese.

Ingredients:

6 flour tortillas (12 to 14 inches)

Filling

About 1 1/2 qt. salad oil
2 firm-ripe avocados (about 1/2 pound each)
2 T. lime juice
1 (16 oz.) can red chili or enchilada sauce
3 C. shredded lettuce (iceberg and/or romaine) and/or red cabbage
2 C. (about 1/2 lb.) shredded jack and/or cheddar cheese
Sour cream
Tomato or fruit salsa

Lay 1 tortilla flat. Fold 1/3 up over center. Spoon 1/6 of the filling across the doubled portion, leaving a 2-inch border at each end. Roll tortilla once, fold in ends, then roll snugly to enclose filling. Secure seam with toothpicks. Repeat to fill remaining tortillas.

In a 5- to 6-quart pan (at least 10 inches wide) or 14-inch wok over high heat, bring about 1 inch oil to 360 degrees, adjust heat to maintain temperature.

Using a wide metal spatula, lower 1 chimichanga at a time into hot oil, filling pan without crowding. Fry until golden on all sides, turning occasionally, 6 to 8 minutes total per chimi. Transfer to a towel-lined 10- x 15-inch pan. Keep warm in a 225 degree oven. Repeat to fry remaining
chimichangas.

Meanwhile, peel, pit, and thinly slice avocados. Moisten slices with lime juice. In a 1- to 11/2-quart pan over medium heat, warm chili sauce; pour into a small bowl.

Line a platter or plates with lettuce. Remove toothpicks from chimis and place, seam down, on lettuce. Sprinkle chimis evenly with 1 cup cheese and garnish with avocado. Serve with remaining cheese and the chili sauce, sour cream, and salsa, to taste.

Nutritional Information: Per chimi with pork: 927 cal.,
50% from fat; 50 g protein; 51 g fat (16 g sat.); 68 g carbo
(3.8 g fiber); 1,654 mg sodium; 131 mg chol.

B-man

[b-man]

CHUY'S RESTAURANT HATCH GREEN CHILE SALSA

Source: Chuy's Restaurant

Yield: 1 1/2 quarts

Ingredients:

2 qt. water
1/2 lb. fresh tomatillos (see cook's note)
1/2 lb. fresh serrano chile peppers (see cook's note)
1 lb. roasted Sandia green chile peppers
1/3 bunch cilantro
3 medium cloves garlic, peeled
1 medium white onion, peeled and diced
2 T. salt
2 T. freshly squeezed lime juice

Cook's note: Tomatillos look like small green tomatoes
with a papery, round husk. To adjust the heat of the salsa,
use more or fewer serrano chiles, as desired.

Place water in large pot and add tomatillos, serrano
chiles, Sandia chiles, cilantro, garlic and onion. Bring to
boil and simmer for 30 minutes.

Strain liquid into a container and place solid ingredients
in blender. (You may have to work in batches.) Add 1/2 of
the strained liquid to blender and blend until smooth.

Add lime juice and salt and blend 30 seconds. Chill
before serving.

Presentation: Serve with chips, tortillas or in recipes
calling for salsa. Can be stored in a sealed container for
4 days in the refrigerator.

Nutritional information (per 1/2 cup): 16 calories,
0.18 grams fat, no saturated fat, no cholesterol,
535 milligrams sodium, 10 percent calories from fat

B-man

[b-man]

MEXICAN BLT



Makes 6


Ingredients:

12 slices bacon, preferably peppered bacon
12 slices sourdough bread
6 leaves leaf lettuce
1 tomato, sliced
1 red onion, sliced
3/4 lb. sliced turkey breast Guacamole
2 small avocados, peeled and pitted
1/4 onion, chopped
1 T. chopped cilantro
Juice of 1 lime
Salt and pepper to taste

Picante Mayonnaise

1 C. mayonnaise
1/4 C. picante sauce

First prepare the guacamole by mashing the avocados and adding the remaining ingredients and mixing well.

Next prepare the Picante Mayonnaise by combining the mayonnaise and picante sauce.

Fry the bacon until crisp and drain on paper towels.

To assemble the sandwiches, spread the guacamole on
6 slices of the bread and the picante mayonnaise on the other
6 slices. Place layers of onion, lettuce, tomato, bacon, and
turkey on the pieces of bread spread with guacamole and top
with the other bread.

Slice and serve.

B-man

[b-man]

BAKED BURRITO PACKETS

Makes 4 servings

Note: For spicier flavor, add 1 minced jalapeño pepper
to chili mixture.

1 1/2 T. yellow cornmeal, divided
1 (15 oz.) can low-fat turkey chili with beans
1/2 C. shredded reduced-fat cheddar cheese
2 T. chopped cilantro
1 (10 oz.) can refrigerated pizza crust

Heat oven to 425 degrees. Coat a baking sheet with cooking spray; sprinkle with 1/2 tablespoon cornmeal.

Mash chili until beans are almost smooth. Stir in cheese and cilantro.

Unroll and stretch crust into a 12-inch square. Cut into four 6-inch squares.

For each packet: Place 1 square on baking sheet and spoon 1/4 chili mixture in center. Fold 2 corners together to form triangle. Press edges together with fork; poke holes in top (to let steam escape). Sprinkle with remaining cornmeal. Bake 10 minutes or until lightly browned.

Nutritional Information: Per serving: 309 cal., 18% from
fat; 18 g protein; 6 g fat (2 g sat); 44 g carbo (4 g fiber);
1,037 mg sodium; 22 mg chol.

B-man

[b-man]

CARNE ASADA TACOS

Serves 4

8 corn tortillas
4 T. olive oil
4 T. minced fresh cilantro
1 red onion, thinly chopped
1 skirt or flank steak, cut into 1/4 thick long strips
1 tsp. garlic salt
Salt and pepper to taste
1 avocado, peeled and diced
Salsa

Heat oil in heavy large skillet over medium heat. Add steak, garlic salt, salt and pepper to skillet and cook until no longer pink, about 2 minutes. Transfer to heated bowl.

Warm tortillas over gas flame or electric burner until they begin to color. Transfer to a napkin lined basket.

To serve, have diners assemble their own tacos at the table using remaining ingredients.

B-man

[b-man]

BURRITOS

(10 to 15 persons)

Use any of the stuffings for these burritos.

20 (6-inch diameter) large wheat tortillas

Refried Beans Stuffing

3 C. cooked beans
1/2 C. of the liquid used to cook the beans
4 oz. pork lard
1 large onion, sliced
4 chiles Colorados (or guajillos) sliced
Salt to taste

Blend the beans in their liquid. Fry the onion in hot lard
until dark brown, drain the fat, add the chiles and fry for two
seconds, add the beans and salt to taste and simmer until
the flavors have blended.

Chile Colorado Stuffing

5 oz. pork lard or 1/2 C. corn oil
2 lb. pork shoulder (pulp), cubed
4 potatoes, peeled and cubed
4 chiles Colorado or guajillos, sliced and fried in oil
2 cloves garlic
1 1/2 C. chicken broth
Salt to taste

Brown the meat in the oil, add the potatoes and fry for a
few more minutes, add the dried, ground chiles Colorado with
the garlic and salt and add the broth. Simmer until potatoes
are tender and serve.

Crisp Pork Rind Filling in Green Sauce(Chicharrón" en Salsa Verde)

6 chiles jalapeños
20 green tomatoes, peeled
3 T. pork lard or corn oil
1 onion, finely chopped
1 sprig epazote
2 lb. crisp pork rind (chicharrón)

Simmer the chiles, tomatoes and salt in 1/2 cup of water
until vegetables are tender; allow cooling slightly and blending.

In a separate pan, fry the onion in the lard until
transparent, add sauce and season with the sprig of epazote.
Add the pork rind cut into medium size and allow the flavors
to blend.

B-man

[b-man]

CHIPOTLE MEXICAN GRILL BRAISED PORK SHOULDER


Ingredients:

1 (6 pound) pork shoulder, boneless
2 to 3 tablespoons olive oil
1 onion, thinly sliced
4 medium tomatoes
4 to 6 cloves garlic
1/2 to 1 teaspoon cumin powder
2 to 4 sprigs fresh oregano
2 whole cloves
2 bay leaves
2 dried chipotle chiles
3/4 cup water or meat stock
Salt and pepper to taste

Generously salt and pepper the pork shoulder; let meat come to room
temperature, about 2 hours.

Preheat oven to 325 degrees F.

Add olive oil to a large ovenproof pan. Sear the pork over medium-
high heat until very brown on all sides. Remove pork from the pan;
let rest on a platter for 10 to 15 minutes.

Leaving an even coating, drain excess oil from the pan. Add onions;
sweat over low heat until translucent. Return pork to the pan; add
remaining ingredients. Cover pan, place in the oven and cook for 2 to
3 hours or until the internal temperature reaches 140 to 150
degrees F. Let pork rest 10 to 15 minutes before slicing.

Serve with potatoes and vegetables.

B-man

[b-man]

SOUR CREAM CHICKEN ENCHILADAS


Ingredients:

3 1/2 cups sour cream
3 (5 ounce) cans boned chicken, cut up (about 2 cups)
2 (4 ounce) cans mushroom stems and pieces, drained
1 (4 ounce) can green chiles, drained
1/3 cup onion flakes
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Vegetable oil
12 corn tortillas
1/3 pound Cheddar cheese, shredded

In a 13 x 9-inch baking pan, spread I cup sour cream.

In 2-quart saucepan with fork, flake chicken; add 1/2 cup sour cream,
mushrooms and next 6 ingredients. Cook over low heat, stirring
occasionally, just until heated through.

In an 8-inch skillet over medium-high heat, in about 1/2 inch hot oil,
fry 1 tortilla, a few seconds on each side, until it softens. For an
enchilada, spread 1/4 cup chicken mixture along center of tortilla;
fold sides over filling and place, seam side down, in sour cream in
pan. Repeat.

Preheat oven to 450 degrees F.

Spread enchiladas with remaining sour cream, then sprinkle with
cheese. Bake 8 minutes or until cheese is melted.

Yield: 6 servings

B-man

[b-man]

BAJA CANTINA ENCHILADAS SANTA FE


Ingredients:

12 (6-inch) flour tortillas
1 (12 to 15 ounce) can red enchilada sauce
6 ounces spinach
6 ounces cream cheese
1 large red onion, diced
2 ripe tomatoes, diced
1 pound jack and Cheddar cheeses
2 pounds boneless chicken breasts

Dice chicken into 1/2 inch chunks. Saute chicken with a pinch of
garlic, pepper, salt and olive oil. Spread cream cheese on tortilla
and top with onion, tomatoes, fresh spinach and chicken. Roll
tortilla; add jack and Cheddar cheeses and bake at 350 degrees F for
20 minutes or until cheese is melted.

Makes 6 servings.


B-man

[b-man]

Z TEJAS GRILL BREAKFAST QUESADILLAS

Source: Chef Leo Madrigal, Z Tejas Grill

Ingredients:

3 eggs, whipped
2 ounces sausage, cooked and chopped
2 ounces bacon, cooked and chopped
2 ounces salsa fresca
2 ounces potatoes, fried and chopped
2 ounces jack cheese, grated
1 (9-inch) flour tortilla
1 cup sour cream
2 ounces chipotle peppers
2 ounces milk

In a food processor, combine chipotle peppers, sour cream and milk;
process until peppers have been finely chopped. Pour mixture through
a sieve. Set aside.

Brush a large nonstick skillet with butter or oil. Place skillet over
medium heat. Add sausage, bacon and potatoes; heat 30 seconds. Add
eggs; cook until almost done. Add salsa fresca; continue cooking
until eggs are done.

Butter one side of the flour tortilla. Add egg mixture and jack
cheese to tortilla fold over to crisp up. Cook tortilla on each side
until crisp.

Serve with sour cream mixture.

B-man

[b-man]

CHILE CON QUESO


Ingredients:

2 tablespoons oil
2 medium onions, chopped
1 teaspoon salt
2 (7 ounce) cans diced green chiles, drained
1 (5 ounce) can evaporated milk (about 2/3 cup)
2 cups shredded Monterey jack cheese

Saute onion until soft but not brown. Add salt and chiles. Simmer,
stirring, until juices have evaporated, about 5 minutes. Add milk and
simmer gently, stirring, until slightly thickened, about 4 minutes.
Remove from heat. Add cheese. Cover and let sit until cheese melts,
then stir and serve hot. Spoon over eggs, vegetables, anything except
dessert.

Can serve as dip; keep warm over hot water.

B-man

[b-man]

GOOEY CHICKEN BURRITOS


Ingredients:

2 large chicken breasts
1 (12 ounce) jar salsa (heat desired)
1 can cream of chicken soup
1 can mild diced green chiles
1 1/2 cups grated Cheddar and jack blend cheese
1 small onion
Handful stuffed Spanish olives, sliced
2 tablespoons tapioca
Flour tortillas

Combine all ingredients, except tortillas, in crockpot. Cook on LOW
for 8 hours. Spoon onto warmed tortillas and roll burrito-style.


B-man

[b-man]

THE INN OF THE ANASAZI GARLIC, WHITE CHEDDAR AND
CHIPOTLE MASHED POTATOES


Ingredients:

36 garlic cloves - as in thirty six!
1/3 cup olive oil
5 pounds russet potatoes, peeled, cut into 1-inch pieces
2 cups (packed) grated sharp white Cheddar cheese (about 8 ounces)
4 ounces cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 1/2 teaspoons minced canned chipotle chiles

Preheat oven to 350 degrees F.

Toss garlic with oil in baking pan. Cover with foil; bake 30 minutes.
Uncover; bake until garlic is tender, about 15 minutes. Cool; peel
and chop.

Cook potatoes in large pot of boiling salted water until tender,
about 25 minutes. Drain. Transfer potatoes to large bowl. Add garlic
and remaining ingredients. Using electric mixer, beat mixture until
smooth. Season to taste with salt and pepper. (Can be prepared 2
hours ahead. Cover; let stand at room temperature. Rewarm, stirring
constantly, before serving.)

Yield: 8 to 10 servings

Comments: Thirty-six garlic cloves may sound like a lot, but they're cooked until mellow in flavor.

B-man