Welcome to Aunt Chilada’s Secret Recipe Archive
Aunt Chilada’s Chile Con Queso with Colored Tostada Chips
1½ lbs cheddar cheese, shredded
1½ lbs Monterey jack cheese, shredded
1 can (27 oz) green chilies, diced
1½ cups sour cream
1 cup flour
3 tbsp crushed red peppers
2 tbsp black pepper
½ tbsp salt
1 cup yellow onion, diced
Combine all ingredients into mixing bowl and mix until well incorporated.
Melt in 350°F oven.
Serve with colored tostada chips.
Aunt Chilada’s Classic Sangria
juice of 4 oranges
1½ 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.
Aunt Chilada’s Huevos Rancheros
8 to 10 eggs, scrambled
cheese for topping
1½ (large size) cans tomatoes
1½ (small cans) green chilies, diced
2½ lb yellow onions, diced
2 bunches cilantro, chopped
2 cups tomato puree
¼ cup Tabasco sauce
¼ 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.
Aunt Chilada’s Red Chili Tamales
5 lb lean chuck
2 carrots, halved
2 medium onions, quartered
1 stalk celery, halved
for chili mixture :
¾ cup mild chili powder
4 cups canned red chili sauce
1 cup flour
1½ tbsp hot chili powder
3 lb beef, shredded
1 tbsp salt
¾ cup lard
1 tbsp garlic powder
1 tbsp oregano
1 tbsp black pepper
4 cups black olives, coarsely chopped
3 cups masa
¼ cup baking powder
¾ cups lard, melted
½ 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 1½" of pointed bottom exposed.
Fold 1½" 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.
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
1½ oz fresh jalapenos, pureed
1½ 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.
Aunt Chilada’s Sonoran Enchiladas
2½ lb masa
3 oz cheese, shredded
¼ cup yellow onions
½ tbsp salt
¾ 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.
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.