View Full Version : Aunt Chilada's Recipes



Anonymous
November 30th, 2005, 09:49 PM
Welcome to Aunt Chilada's Secret Recipe Archive

Anonymous
November 30th, 2005, 09:51 PM
Aunt Chilada's Chile Con Queso with Colored Tostada Chips


1 lbs cheddar cheese, shredded
1 lbs Monterey jack cheese, shredded
1 can (27 oz) green chilies, diced
1 cups sour cream
1 cup flour
3 tbsp crushed red peppers
2 tbsp black pepper
tbsp salt
1 cup yellow onion, diced


Combine all ingredients into mixing bowl and mix until well incorporated.

Melt in 350F oven.

Serve with colored tostada chips.

Anonymous
November 30th, 2005, 09:52 PM
Aunt Chilada's Classic Sangria

juice of 4 oranges
1 tbsp sugar
1 bottle red wine, chilled
3 strips orange zest
3 strips lemon zest
juice of 2 lemons
3 cups soda water or lemon-lime soda, chilled
5 to 7 fresh mint leaves
orange and lemon slices, for garnish

Stir the orange juice and sugar until the sugar is completely dissolved.

Pour the wine in a large bowl along with a handful of ice cubes.

Add the orange juice, fruit zests and lemon juice to the wine.

Transfer to a pitcher and then add the soda water.

Garnish with mint leaves and fruit slices. Serve at once.

Anonymous
November 30th, 2005, 09:54 PM
Aunt Chilada's Huevos Rancheros


8 to 10 eggs, scrambled
cheese for topping
1 (large size) cans tomatoes
1 (small cans) green chilies, diced
2 lb yellow onions, diced
2 bunches cilantro, chopped
2 cups tomato puree
cup Tabasco sauce
cup vegetable oil


Heat vegetable oil in a medium stock pot.

Add all ingredients except eggs and cheese and bring to a boil.

Pour sauce over scrambled eggs and top with cheese.

Place in oven on low heat until cheese is melted.

Anonymous
November 30th, 2005, 09:57 PM
Aunt Chilada's Red Chili Tamales

5 lb lean chuck
2 carrots, halved
water
2 medium onions, quartered
1 stalk celery, halved
for chili mixture :
cup mild chili powder
4 cups canned red chili sauce
1 cup flour
1 tbsp hot chili powder
3 lb beef, shredded
1 tbsp salt
cup lard
1 tbsp garlic powder
1 tbsp oregano
1 tbsp black pepper
4 cups black olives, coarsely chopped

masa mixture:

3 cups masa
cup baking powder
cups lard, melted
tbsp salt

For shredded beef and beef broth: Combine all ingredients in a large pot and add water to 2" above meat. Boil until meat is tender. Strain water and save for broth. When meat is cool, shred by hand.

For chili mixture: Mix beef broth with both chili powders and add rest of ingredients. Simmer for 1 hour and let cool. Makes enough filling for several dozen tamales and can be frozen.

For masa mixture: When ready to make tamales, combine masa, lard, baking powder and salt. Beat with an electric mixer. If mixture is too thick, add Spanish chili sauce or beef broth to moisten. Consistency should be similar to cream of wheat.

For tamales : Select 1 lb (about 12) corn husks. You can use large corn husks or combine two smaller husks.

Spread 3 or 4 tbsp masa mix across husk, leaving about 1" of pointed bottom exposed.

Fold 1" to 2" of one side of the husk toward the center and roll tamale from that side to the other. Some of the husk will roll into the masa.

Fold the husk end up against the outside of the tamale.

Wrap each in 12"-by-12" sheet of waxed paper.

Steam prepared tamales (in waxed paper) for 45 minutes.

Makes about 12 tamales.

Anonymous
November 30th, 2005, 09:59 PM
Aunt Chilada's Salsa de Olivo

4 x 12 oz cans whole tomatoes
1 x 8 oz can olives, chopped and drained
1 x 10 oz can green chilies, diced
2 oz yellow onions, julienne
2 oz green onions, chopped coarse
2 oz cilantro, chopped coarse
1 oz fresh jalapenos, pureed
1 oz fresh yellow hots, pureed
1 oz lime juice
1 tbsp salt

Crush whole tomatoes, taking special care to remove skin and cores, into a 2-gallon container.

Remove stems of jalapenos and combine with yellow hots with a little water in a blender cup. Combine all ingredients.

Anonymous
November 30th, 2005, 10:01 PM
Aunt Chilada's Sonoran Enchiladas

2 lb masa
3 oz cheese, shredded
cup yellow onions
tbsp salt
cup water
flour (for work surface)
enchilada sauce for topping

In a large mixing bowl, add masa, cheese, onions, salt and water. Mix until all ingredients are well-incorporated.

On a floured cutting board, form mixture into round masa balls, top with a little flour and press down evenly to form flat patties.

Deep fry in vegetable oil on both sides until golden brown.

Top with enchilada sauce and cheese.

Kitchen Witch
March 21st, 2009, 08:34 PM
AUNT CHILADA'S MEXICAN FRY BREAD

2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 tablespoon baking powder
4 tablespoons vegetable shortening
2/3 cup water or milk
Oil for frying
Filling, as desired


Combine flour, salt, baking powder and shortening; mix until shortening is blended. Add water; mix well. Turn dough out onto a lightly floured board; knead until smooth, about 2 minutes. Roll dough into a ball; place into a plastic bag. Separate and roll out enough dough to make 6 4- to 6-inch thin, flat rounds.

In a cast iron skillet, heat oil to 375 degrees. Place rounds in oil; cook each side 20 to 30 seconds or until light golden brown. Use a slotted spoon to remove rounds from skillet; drain on paper towel. Fill with prepared fillings as desired.