Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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Contents Disk 224

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

ARROZ CON TOMATE

BLACK BEAN LASAGNA

BLACK BEAN QUESADILLAS

BLACK BEAN SOUP

BLUEBERRY SLUMP

CALDO DE QUESO

CHEZ MELANGE DIPPING SAUCE

CHICKEN CHILAQUILES

CHICKEN ENCHILADAS

CHICKEN MOLE

CHICKEN OLE

CHILI CON CARNE

CHILI CON QUESO

CHILI RELLENOS CASSEROLE

CHILI RELLENOS TOMATO SAUCE

CHILI RELLENOS

CHILI TORTILLA BAKE

CHILIES EN NOGADA

CHILIES JALAPENOS EN ESCABECHE

CHILIES RELLENOS DE QUESO

CHILPOLTES EN ADOBADO

CHIPOTLE SAUCE 3

CREAMY CHICKEN ENCHILADAS

CRISPY BLACK BEAN BACON TACOS

CRISPY JALAPENO HONEY CHICKEN

EL CHARRO BARBACOA

EL CHARRO CALDO DE QUESO

EL CHARRO CHILI CON CARNE

EL CHARRO CHILIES RELLENOS

EL CHARRO CHORIZO

EL CHARRO FRIJOLES REFRITOS

EL CHARRO MACHACA

EL CHARRO PESCADO VISCAYENA

EL CHARRO SALSA DE CHILI COLORADO.do

EL CHARRO SALSA DE CHILI VERDE I

EL CHARRO SALSA DE CHILI VERDE II.do

EL CHARRO SALSA PARA TACOS

EL CHARRO SOPA DE TOMATE

EL CHARRO SOPA SECA DE FIDEOS

ENCHILADA SAUCE

HOT STUFF INFORMATION

MACARONI CHEESE AND CHILIES

MESA VERDE

MEXICAN STEAK

ORANGE CHIPOTLE PORK CHOPS

PEAR SALSA MEXICANA

RED CHILI CHIPOLTE SALSA

RED CHILI PUREE

SALSA BORRACHO FOR ENCHILADAS

SALSA CAMPECHANA

SALSA DE JITOMATE COCIDA

SALSA DE JITOMATE Y QUESO

SALSA II

SALSA ROJA

SALSA

SMOKED CHILI SALSA

SMOKY ROASTED SALSA

SNAPPY STUFFED TOMATILLOS

SPICY BLACK BEAN SOUP WITH HAM

SPICY NUT SALSA WITH BLUE CHEESE

TOASTED TORTILLA SOUP

TOMATILLO SALSA

TORTILLA CREPES

TORTILLA SOUP

 

 

ARROZ CON TOMATE

(Spanish Rice)

1/2 cup green bell pepper -- chopped

1/4 cup onion -- chopped

1 clove garlic -- minced

1/2 teaspoon dried basil -- crushed

1/2 teaspoon dried rosemary -- crushed

2 tablespoons olive oil

1 cup long grain rice

1 cup tomatoes -- chopped & peeled

1 teaspoon salt

1 dash pepper

In skillet cook green pepper, onion, garlic, basil and rosemary in hot oil until vegetables are tender. Stir in rice, chopped tomato, salt, pepper, and 2 cups water. cook covered over low heat for about 20 minutes or till rice is done. Makes 6 servings.

 

BLACK BEAN LASAGNA

 

4 jalapeño peppers

2 cups chopped red onion

1 cup chopped Anaheim bell pepper

1 cup chopped red bell pepper

4 garlic cloves, minced

2 cups chopped tomato such as Romas

1-1/2 t. ground cumin

1 t. ground coriander

2 (15.5 ounce) cans low sodium black beans rinsed and drained

3 T. chopped fresh cilantro

11 - 8 ounce fat free sour cream

1 large egg, lightly beaten

1 (16-ounce) chunky salsa Cooking spray

12 cooked lasagna noodles

1-1/2 cups Mexican Light shredded cheese

Preheat broiler.

 

Cut jalapeños in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 4 minutes or until blackened. Place in a Ziploc baggie; seal. Let stand 5 minutes. Peel and chop. Reduce oven temperature to 375.

 

Heat a large skillet over medium-high heat. Add the onion, bell peppers, Anaheim peppers, and garlic, sauté for 3-4 minutes. Add jalapeño and beans, cook 3 minutes. Remove from heat, cool 10 minutes. Stir in cilantro, sour cream and egg.

 

Spread 3 T. salsa in bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 4 noodles slightly overlapping over salsa, and top with half of the bean mixture, 1/2 cup cheese, and 3 T. salsa. Repeat the layers, ending with noodles. Spread remaining salsa over noodles; and sprinkle with 1/2 cup cheese. Cover and bake at 375 for 30 minutes. Cover and bake at 375 for 30 minutes. Uncover and bake an additional 15 minutes or until cheese melts. Let stand 5 minutes. Yield: 8 servings.

 

BLACK BEAN QUESADILLAS

 

4 8" flour tortillas

9oz can fat free black bean dip

4oz shredded nonfat Cheddar cheese

2 TBSP chopped green onions

2 TBSP chopped fresh cilantro

1 1/2cups thinly sliced iceberg lettuce

2 Italian plum tomatoes chopped

1/2 cup salsa or picante sauce

 

Heat oven to 375. Place tortillas on ungreased cookie sheets. Spread each with

1/4 of bean dip. Sprinkle with cheese and onions.

 

Bake at 375 for 4 to 5 minutes or until thoroughly heated. Sprinkle cilantro and

lettuce over cheese; top with chopped tomatoes. Fold each tortilla in half. Serve

with salsa. Makes 4 quesadillas.

 

BLACK BEAN SOUP

 

1 1/2 cups dried black beans

 

4 1/2 cups water

1 medium onion, chopped

1 large carrot, chopped

3 bacon slices, chopped

5 large fresh thyme sprigs

3 garlic cloves

1 bay leaf

2 1/4 teaspoons ground cumin

 

2 cups (or more) chicken stock or canned low-salt chicken broth

1/4 cup chopped fresh cilantro

 

Place beans in large bowl. Add enough cold water to cover beans by 3 inches and soak overnight.

Drain beans; transfer to heavy large pot. Add 4 1/2 cups water and next 7 ingredients. Bring to boil. Reduce heat; cover and simmer until beans are very tender, stirring occasionally, about 1 hour 10 minutes.

Working in batches, puree black bean soup in blender with 2 cups chicken stock. Return soup to pot. Stir in chopped cilantro. (Soup can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer, thinning with additional chicken stock if necessary. Season to taste with salt and pepper. Serves 4

 

Note: This soup can also be used as 1/2 of the recipe for Black and White Soup.

 

CALDO DE QUESO

(Cheese Soup)

 

6 green chilies -- roasted & peeled

1/2 pound Mexican white cheese

3 medium potatoes

1 onion -- minced

1/4 cup tomato sauce

1/2 cup milk

2 tablespoons oil

6 cups water

1 teaspoon salt

1/2 teaspoon pepper

 

Peel and dice the potatoes. Fry in the oil a few minutes, until glazed. Add the other ingredients, crumbling in the cheese. Cook at least 25 minutes, or until the potatoes are cooked.

 

CHEZ MELANGE DIPPING SAUCE

 

6 Ounces Anchovies

1/2 Cup Olive Oil

1 Pound Carrots,Peeled -- Coarsely Chop

1 Pound Celery,Raw,Stalk -- Coarsley Chop

1 1/2 Cups Wine, White

6 Pounds Tomatoes,Red,Ripe -- Finely chop

12 Ounces Tomatoes,Crushed

1/2 C Tomato Paste

1 1/4 Quarts Chicken Stock,Canned,Prepared

1 1/2 Whole Lemon Zest

1/3 Cup Worcestershire Sauce

4 Beef Boullion Cube,Unprepared

1 1/2 Teaspoons Salt

1 1/4 Teaspoons Black Pepper -- Freshly ground

1 1/4 Ts Garlic, Granulated

3/4 Teaspoon Pepper, Red, Crushed

1 1/4 Teaspoons Basil,Dried,Ground

1 1/2 Teaspoons Thyme,Ground

1 1/2 Cups Brown Sugar, Light

 

In a medium large saucepan place the anchovies and the olive oil. Simmer them on medium low for 12 to 15 minutes, or until the anchovies have dissolved.

 

In a large saucepan place the dissolved anchovies and the oil. Add the remainder of the ingredients and stir them together. Simmer the mixture for 1 hour.

 

CHICKEN CHILAQUILES

 

4 Chicken Breast Halves Without Skin -- boned

1/2 Tsp Cumin

Salt And Pepper -- to taste

8 Oz Tortilla Chips -- Lightly Salted

28 Oz Green Enchilada Sauce

8 Oz Monterey Jack Cheese -- shredded

1/2 cup Cilantro -- chopped

4 Green Onions -- chopped

8 Tbsp Light Sour Cream -- or real sour cream

1/2 Cup Salsa Fresca -- fresh or purchased

Sprinkle breasts with cumin, salt and pepper. Broil until just done. Do this in a toaster oven for about 5 minutes per side. Slice or shred chicken.

Evenly cover four microwave safe dinner plates with tortilla chips. Sprinkle with chicken. Pour enchilada sauce over the chicken and then microwave each plate for 1 to 1-1/2 minutes. Top with cheese and microwave each plate for 45-60 seconds or until cheese melts in the center of plate. Meanwhile, chop and combine cilantro and green onions. Sprinkle a 1/4 cup mixture over each of the heated plates. Put a dollop of sour cream in the center of each plate and surround with salsa fresca.

 

CHICKEN ENCHILADAS

 

1 Can of Cream of Chicken OR Celery

3/4 cup of Sour Cream (Regular or Lite)

2 Tbsp of Butter or Margarine

1/2 cup of Chopped Onion

1tsp. Chili Powder

2 cups Diced cooked chicken

1 can (4 oz) Chopped Green Chilies

8 Flour Tortillas

1 - 2 Cups of Shredded Jack or Cheddar Cheese (to taste)

 

Preheat oven to 375 F. In small bowl, stir together soup and sour cream until smooth; set aside.

 

In 2 quart saucepan, cook butter, onion and chili powder until onion is tender, stirring often. Stir chicken, chilies & 1/4 of soup mixture. Remove from heat.

 

To make enchiladas: Along center of each tortilla, spread about 1/4 of filling, sprinkle a little bit of cheese and roll up and place seam side down in greased 12 by 8 inch baking dish.

 

After filling the rest of flour tortillas, spread remaining soup mixture over top. Cover with foil and bake 15 minutes. Sprinkle remaining cheese and bake uncovered an additional 5 minutes or until cheese is melted.

 

CHICKEN MOLE

 

2 cinnamon sticks

6 pecans -- whole

6 almonds -- whole

1/3 Cup unsalted peanuts

3/4 Blender chicken broth

2 Slices bread -- toasted

2 Squares semisweet chocolate

4 chili pasilla -- seeded

salt, pepper, and sugar to taste

2 chicken - boil and remove skin

 

Break up chicken into bite sized pieces.

 

Blend all ingredients except chicken until liquefied. Mix with chicken. Bring to boil. Reduce heat. Simmer briefly to cook the chilies. Serve with pinto beans, Spanish rice, and tortillas.

 

CHICKEN OLE

 

1 tablespoon vegetable oil

1 pound boneless, skinless chicken breasts, cut into strips

1 can (16 ounces) whole-kernel corn, drained

1 can (15 ounces) tomato sauce

1 can (4 ounces) chopped green chilies, undrained

1 1/2 teaspoons McCormick(r) Chili Powder

1 teaspoon McCormick(r) Onion Powder

tortilla chips

shredded Cheddar cheese

1. In large skillet, heat oil over medium-high heat. Add chicken strips and cook 5 minutes, stirring frequently.

 

2. Stir in corn, tomato sauce, chilies, chili powder, and onion powder. Heat to a boil, reduce heat to medium-low and cook 10 minutes, stirring occasionally.

 

3. To serve, spoon mixture over tortilla chips and top with cheese.

 

CHILI CON CARNE - MICROWAVE

 

1 cup chopped onion

1/2 cup chopped green bell pepper

1 lb ground beef

1 can (16-oz) tomatoes

1/3 cup catsup

1 can (8-oz) tomato sauce

1 can (16-oz) chili beans

1 tsp salt

Chili powder and cayenne pepper to taste

 

Combine onion, green pepper, and ground beef in 3-quart glass dish. Microwave on High for 12 minutes or until ground beef is no longer pink, stirring twice; drain.

Add remaining ingredients; mix well. Microwave on Medium-High for 16 minutes or until heated through. Serves 4.

 

CHILI CON QUESO

(Chilies With Cheese)

 

20 fresh green chilies -- roasted and peeled

5 Tablespoons peanut oil

1 Medium onion -- thinly sliced

1 Medium tomato -- skinned

3/4 Cup milk

3 Tablespoons water

1/2 Pound muenster or mild cheddar cheese

1 1/2 Teaspoons salt

 

I had always thought of chili con queso as a Texas dish until I went to Chihuahua. It is eaten there as a vegetable with broiled meats, and it is also served as an appetizer with hot tortillas. The light green Anaheim chili with which it is made is grown extensively in the north of Mexico and southwestern United States. It is used a great deal in the cooking of Chihuahau and Sonora.

 

Two of the best Mexican cheeses come from Chihuahua--the queso Chihuahua

made by the Mennonites, living there in settlements, and the queso asadero, a very creamy, slightly acidy cheese that is layered like the mozzarella. It is always used cooked, and gives the lovely creamy stringiness that the Mexicans hold in high esteem. It is curious that in some parts of the State they use a wild plant to coagulate the milk instead of the more usual rennet. I have not yet been able to find out what this is--possibly a type of thistle that I have seen mentioned in the

same connection in an old Spanish cookbook.

 

Roast and peel the chilies and cut them into rajas (strips) without removing the seeds.

 

Heat the oil and cook the onion, without browning, until it is soft.

 

Slice the tomato thinly and add it with the rajas to the onions in the pan. Cover and cook over a medium flame for about 8 minutes.

 

Add the milk and water and let the mixture cook for a few minutes more.

 

Just before serving, cut the cheese into thin slices and add, with the salt, to the chili mixture. Serve as soon as the cheese melts.

 

CHILI RELLENOS CASSEROLE

1 pound Ground Beef

1/2 cup Onion -- chopped

1/2 teaspoon Salt

1/4 teaspoon Pepper

4 ounces Green Chili Peppers -- chopped

1 1/2 cups Sharp Cheddar Cheese -- shredded

1/4 cup Flour

1/2 teaspoon Salt

4 Eggs -- beaten

1 1/2 cups Milk

1/4 teaspoon Hot Pepper Sauce

Brown beef and onion in skillet, drain off fat. Sprinkle meat with salt and

pepper. Place half of the chilies in 10 x 6 x 1 inch baking dish. Sprinkle

with cheese. Top with meat mixture. Arrange remaining chilies over meat.

Mix flour and hot pepper sauce, then add egg mixture to flour gradually,

beating until smooth. Pour over meat-chili mixture. Bake in preheated oven

350 degrees F 45 - 50 minutes or until knife inserted just off center comes

out clean. Let cool 5 - 10 minutes. Cut in squares to serve.

 

 

 

 

 

 

CHILI RELLENOS TOMATO SAUCE

 

4 small tomatoes, peeled

1 small onion, chopped

1 garlic clove

1 tablespoon vegetable oil

1/2 cup chicken broth

1/2 teaspoon salt

2 small California chilies, peeled, seeded and chopped, or 1/4 cup canned

green chilies (WEAR GLOVES TO PREPARE FRESH ONES)

Pinch ground cloves

Pinch ground cinnamon

 

Combine tomatoes, onion and garlic in blender or food processor and puree. Heat oil in a medium saucepan, add tomato mixture and cook for 10 minutes, stirring occasionally.

 

Add broth, salt, chilies, cloves and cinnamon. Simmer gently for 15 minutes.

 

CHILI RELLENOS

 

___Picadillo___

3 Pounds boneless pork

1/2 onion -- sliced

2 Cloves garlic -- peeled

1 Tablespoon salt

6 Tablespoons lard or the fat from the broth

1/2 Medium onion -- finely chopped

3 Cloves garlic -- peeled and chopped

8 peppercorns

5 Whole cloves

1/2 Inch stick cinnamon

3 Tablespoons raisins

2 Tablespoons almonds -- blanched & slivered

2 Tablespoons acitron or candied fruit -- chopped

2 Teaspoons salt

1 1/4 Pounds tomatoes -- peeled and seeded

___Tomato Broth___

1 1/4 Pounds tomatoes -- peeled and seeded

1/4 Medium onion -- roughly chopped

2 Cloves garlic -- peeled and chopped

1/4 cup lard or reserved fat from the broth

4 whole cloves

6 peppercorns

2 small bay leaves

2 1/2 sticks cinnamon

1/4 teaspoon dried thyme

3 cups reserved pork broth

salt -- to taste

___The Chilies___

6 CHILIs poblanos -- or bell peppers

___The Batter___

Peanut oil - at least 3/4" deep

4 eggs -- separated

1/4 teaspoon salt

a little flour

 

This dish consists of large chilies or bell peppers stuffed with meat or cheese, coated with a light batter, and fried. They are served in a light tomato broth.

 

There is always an exclamation of pleasure and surprise when a cazuela of

golden, puffy chilies rellenos sitting in their tomato broth is presented at the table. If you have eaten those sad, flabby little things that usually turn up in so-called Mexican restaurants in the United States as authentic chilies rellenos, you have a great surprise in store. Here is yet another prime example of the fine feeling the Mexicans have for texture in their food: you bite through the slightly crisp, rich chili poblano to experience the crunch of the almonds and little bits of crystallized

fruits in the pork filling. Then there is the savory broth to cut the richness of the batter.

 

Chilies poblanos are imported in great quantities to large centers of Mexican population here in the States but very few find their way to the East. (Bell peppers are not a good substitute, but better than nothing).

 

Assembling the chilies may seem like a long laborious task, but it is no

more complicated and time consuming than most worthwhile dishes, and this

dish is certainly worthwhile.

 

Prepare the picadillo:

 

Cut the meat into large cubes. Put them into the pan with the onion, garlic, and salt and cover with cold water. Bring the meat to a boil, lower the flame and let it simmer until just tender--about 40 to 45 minutes. Do not overcook. Leave the meat to cool off in the broth.

 

Strain the meat, reserving the broth, then shred or chop it finely and set it aside. Let the broth get completely cold and skim off the fat. Reserve the fat. Melt the lard and cook the onion and garlic, without browning, until they are soft.

 

Add the meat and let it cook until it begins to brown.

 

Crush the spices roughly and add them, with the rest of the ingredients to the meat mixture. Cook the mixture a few moments longer.

 

Mash the tomatoes a little and add them to the mixture in the pan. Continue cooking the mixture over a high flame for about 10 minutes, stirring it from time to time so that it does not stick. It should be almost dry.

 

Prepare the tomato broth:

 

Blend the tomatoes, with the juice extracted from their seeds, with the onion and garlic until smooth.

 

Melt the lard and fry the tomato puree over a high flame for about 3 minutes, stirring to prevent sticking. Add the rest of the ingredients and cook them over a high flame for about 5 minutes, stirring.

 

Add the pork broth and continue cooking the broth over a medium flame for about 15 minutes. By that time it will be well seasoned and reduced somewhat--but still a broth rather than a thick sauce. Add salt as necessary.

 

Prepare the chilies:

 

Put the chilies straight onto a fairly high flame or under the broiler--not into the oven--and let the skin blister and burn. Turn the chilies from time to time so they do not get overcooked or burn right through.

 

Wrap the chilies in a damp cloth or plastic bag and leave them for 20 minutes. The burned skin will then flake off very easily and the flesh will become a little more cooked in the steam.

 

Make a slit in the side of each chili and carefully remove the seeds and veins. Be careful to leave the top of the chili, the part around the base of the stem, intact. (If the chilies are too picante, let them soak in a mild vinegar and water solution for about 30 minutes.) Rinse the chilies and pat them dry.

 

Stuff the chilies until they are well filled out. If you are using bell peppers, add some chopped fresh chili to make them a little picante. Set them aside on paper toweling while you make the batter.

 

Prepare the batter:

 

Heat the oil until it starts to smoke.

 

Meanwhile, beat the egg whites until they are stiff, but not too dry. Add the salt and egg yolks one by one, beating well after each addition.

 

Pat the chilies completely dry (or the batter will not adhere) and sprinkle them lightly with flour. Coat them with the batter.

 

Fry the chilies in the hot fat, turning them from time to time, until they are an even gold all over.

 

Drain the chilies on the paper toweling and place them in the tomato broth--it should come about halfway up the chilies--to heat through over a low flame.

Serve immediately.

 

Variation: CHILIs Rellenos De Queso (CHILIs Stuffed With Cheese)

 

Follow the instructions for Chilies Rellenos but stuff the chilies with slices of mozzarella or mild Cheddar cheese instead of the picadillo. In Mexico the braided queso de Oaxaca is generally used.

 

CHILI TORTILLA BAKE

 

1 pound ground beef

2 cans (8 ounces) tomato sauce

1 can (14 1/2 ounces) black beans, drained and rinsed

1 can (8 3/4 ounces) whole kernel corn, undrained

1 can (4 1/2 ounces) chopped green CHILIs, undrained

2 tablespoons McCormick(r) Chili Powder

2 tablespoons McCormick(r) California Style Minced Onion

1 teaspoon McCormick(r) Ground Cumin

1 teaspoon McCormick(r) California Style Garlic Salt

1/2 teaspoon McCormick(r) Oregano Leaves

6 (8-inch) flour tortillas, divided

2 cups shredded Cheddar cheese, divided

 

1. Preheat oven to 350°F. In a large skillet, brown ground beef over medium-high heat; drain. Add tomato sauce, beans, corn and green chilies.

 

2. Stir in next five seasonings. Bring to a boil and reduce heat. Simmer, uncovered, 15 minutes.

 

3. In a 2-quart baking dish, coated with cooking spray, place 3 flour tortillas to cover bottom. Overlap as needed. Layer with half of chili mixture and half of cheese. Top with remaining tortillas, meat mixture and cheese. Bake 30 minutes.

 

 

 

 

 

 

CHILIES EN NOGADA

(Chilies In Walnut Sauce)

 

6 chilies poblanos

1 Small Bunch Italian parsley

seeds of one small pomegranate

___Picadillo___

3 Pounds boneless pork

1/2 onion -- sliced

2 Cloves garlic -- peeled

1 Tablespoon salt

6 tablespoons lard or the fat from the broth

1/2 medium onion -- finely chopped

3 cloves garlic -- peeled and chopped

8 peppercorns

5 whole cloves

1/2 inch stick cinnamon

3 tablespoons raisins

2 tablespoons almonds -- blanched & slivered

2 tablespoons citron or candied fruit -- chopped

2 teaspoons salt

1 1/4 pounds tomatoes -- peeled and seeded

1 pear -- peeled and chopped

1 peach -- peeled and chopped

___Nogada (Walnut Sauce)___

25 fresh walnuts -- shelled

1 small piece white bread -- without crust

1/4 pound farmer cheese

1 1/2 cups Thick Sour Cream -- See recipe

1/2 teaspoon salt --

large pinch powdered cinnamon

 

This is one of the famous dishes of Mexico: large, dark green chilies poblanos stuffed with a pork meat picadillo and covered with a walnut sauce. It is decorated with red pomegranate seeds and the large-leafed Italian parsley.

 

The recipe is said to have been concocted by the grateful people of Puebla, who were giving a banquet in honor of Don Agustin de Iturbide's saint's day, August 28 in 1821. He and his followers had led he final revolt against Spanish domination; as self-proclaimed emperor he had just signed the Treaty of Cordoba. All the dishes at the banquet were concocted of ingredients of the colors of the Mexican flag; in this dish were the green chilies, the white sauce, and the red pomegranate seeds.

 

It is almost worth a special journey to Mexico City or, better still, to Puebla toward the end of August. By then it is well on in the rainy season, and the fresh crop of walnuts will have been gathered. The peasants come in from the country with them, and you can see them sitting on the sidewalks at every street corner selling little piles of a dozen

 

CHILIES JALAPENOS EN ESCABECHE

 

1 Pound chilies, Jalapeno

Salt

Water

3 Cups Vinegar

2 Cloves

1/4 Tsp Oregano

1 Small Cinnamon Stick -- piece

1/4 Tsp Ginger

1/2 Cup Oil

1 Medium Onion

8 Ounces Carrots -- sliced

1 Head Garlic -- peeled

4 bay leaves

 

Wash chilies and cut stems so they are no longer than 1/4 inch. Cut a slit in each chili and place in bring made by dissolving 2 tbsp salt in 3 cups water. Let chilies stand in brine for 4 or 5 days and change brine two or three times a day. On final day, drain chilies and rinse.

Combine vinegar, cloves, oregano, thyme, cinnamon stick and vinegar and

boil until even in color, about 10 minutes.

Heat oil, add onions, carrots, garlic cloves and bay leaves and cook until onion and carrots are tender. In a hot, sterilized 1-quart jar, make layers of onion mixture and chilies until jar is filled, starting and ending with onion mixture. Add boiling vinegar to cover and seal. Let stand in a cool place at least 2 weeks before using to let flavors blend.

 

CHILIES RELLENOS DE QUESO

 

2 Chilies, roast & peel

1 1/3 ounces Cheese -- Monterey jack

Oil -- for frying

1 Eggs -- separated

1/8 cup Flour -- all purpose

tomato sauce

1 1/3 sm Tomatoes -- peeled

1/3 sm Onion

1/3 Garlic clove

1/3 tablespoon Oil -- vegetable

1/8 cup Chicken broth

1/8 teaspoon Salt

2/3 sm CHILIs -- calif.

pinch Cinnamon -- ground

pinch Cloves -- ground

 

Prepare tomato sauce; keep warm.

 

Cut as small a slit as possible in one side of each chili to remove seeds.

 

Leave stems on. Pat chilies dry with paper towels.

 

Cut cheese into long thin sticks, one for each chili. Place one stick in each chili, using more if chilies are large. If chilies are loose and open, wrap around cheese and fasten with wooden picks.

 

Pour oil 1/4" deep into large skillet. Heat oil to 365x F. Beat egg whites in a medium bowl until stiff. Beat egg yolks lightly in a small bowl and add all at once to beaten egg whites. Fold lightly but thoroughly. Roll chilies in flour, then dip in egg mixture to coat. Fry in hot oil until golden brown, turning with a spatula. Drain on paper towels.

 

Serve immediately topped with tomato sauce.

 

Tomato Sauce: Combine tomatoes, onion and garlic in blender or food pro-

cessor; puree. Heat oil in a medium saucepan, add tomato mixture. Cook 10

minutes, stirring occasionally. Add broth, salt, chilies, cloves and cinnamon. Simmer gently 15 minutes.

 

CHILPOLTES EN ADOBADO

 

4 ounces chilpotle mora chilies (about 60)

3 ancho chilies -- seeds and veins removed

4 garlic cloves -- coarsely chopped

Leaves of 2 fresh marjoram sprigs or 1/8

1 teaspoon dried marjoram

Leaves of 2 fresh thyme sprigs or 1/8

1 teaspoon dried thyme

1 Pinch cumin seeds -- crushed

1 bay leaf -- torn into small

2 tablespoons olive oil

3/4 cup mild vinegar

3/4 cup strong vinegar

1/4 cup tightly packed dark brown sugar

1 tablespoon sea salt

 

1. Rinse the chilpotles and drain. Pierce each one all the way through with a sharp fork or skewer. Place in a pressure cooker with water to cover and

cook at low pressure for about 15 minutes; they should be soft but not mushy. (Alternatively, cook the chilies with water to cover in a tightly covered

non-reactive medium saucepan over low heat for 30 to 40 minutes.)

 

2. Drain the chilpotles, remove the stems and wipe off any stray seeds clinging to the outside. Set aside.

 

3. Meanwhile, in a medium non-reactive saucepan, cover the anchos with hot

water and simmer for 5 minutes. Drain and transfer to a blender. Add 1 cup of water plus the garlic, marjoram, thyme, cumin seeds, bay leaf and 4 of the cooked chilpotles and blend until almost smooth.

 

4. Heat the oil in a shallow non-reactive skillet. Add the blended ingredients and fry over moderately high heat for about 3 minutes, scraping the bottom of the pan to prevent sticking. Add the vinegars, brown sugar, salt and 1/2 cup of water and cook for 5 minutes longer. Then add the remaining chilpotles and cook over moderate heat, scraping the bottom of the pan from time to time to prevent sticking, until the sauce has reduced and thickened, about 15 minutes.

 

(MAKE AHEAD: The Chilpotles en Adobo can be refrigerated in an airtight container for up to 1 month. Before using, place in a medium saucepan, moisten with a little vinegar and bring to a boil. Let boil for a few minutes.) appx 6 cups

 

CHIPOTLE SAUCE 3

 

1/3 Cup Dark Corn Syrup

4 teaspoons Chili Powder -- (4 to 6)

1/3 Cup Strong Coffee

1 tablespoon Corn Oil

1/4 Cup Catsup

2 teaspoons Mustard

1/4 Cup Cider Vinegar

1/2 teaspoon Salt

1/4 Cup Worcestershire Sauce

4 Canned Chipotle Peppers -- (4 to 6)

 

Heat thoroughly. Bring to a boil. Simmer 10 minutes. Transfer to

blender and blend thoroughly.

 

 

 

 

 

 

CREAMY CHICKEN ENCHILADAS

 

2 Cups chicken -- shredded or diced

1 Can green chilies -- diced

2 Cups tomato puree

1 Medium onion -- chopped

2 Cloves garlic -- diced

3 Tablespoons oil

1 Pound Monterey Jack cheese

3 chicken bouillon cube

1 pint half and half

1 cup milk

12 flour tortillas

 

Saute onion in oil. Add tomato puree, chilies, garlic and chicken. Simmer

about 15 minutes. Dissolve chicken bouillon in half & half and milk. Dip

tortillas in milk mixture and roll chicken mixture inside. Place the enchiladas in baking dish. Pour the remaining milk mixture over the enchiladas and sprinkle with grated cheese. Bake at 350 F for 25 - 30 minutes. Do not over-bake or they get tough.

 

CRISPY BLACK BEAN BACON TACOS

WITH TANGY ROMAINE SALAD

 

Taquitos de Frijol y Tocino con Ensalada

 

Makes 12 tacos, serving 4-6 as a hefty snack or simple meal

 

6 slices of bacon

1 small white onion, finely chopped

1 1/2 cups seasoned, cooked black beans either canned or homemade, drained of

most of their cooking liquid

2-3 pickled jalapenos or canned chipotle chilies en adobo, stemmed, seeded and

finely chopped

A sprinkling of salt

Vegetable oil to a depth of 1/2 inch for frying

12 very thin factory-made corn tortillas

2/3 cup crumbled Mexican queso fresco or pressed, salted farmer's cheese.

6 good -size romaine leaves

1 1/2 tablespoons cider vinegar

1 large tomato, cored and chopped into 1/4 inch dice

 

1. The beans: In a large (10-12inch) heavy skillet, lay out the bacon and fry over medium heat, turning when browned underneath, until thoroughly crisp, about 10 minutes. Remove to a paper towel-lined plate. Pour off all but a thin coating of the drippings.

 

Add the onion to the pan and cook, stirring regularly, until deep golden, about 10 minutes. Stir in the beans, then coarsely mash with a bean or potato masher or the back of a wooden spoon. Crumble the bacon and add half of it to the beans along with the chilies; stir over the heat until quite thick, about 5 minutes. Taste and season with salt. Cool.

 

2. The taquitos: Clean the skillet, pour in the oil and heat over medium-high. When hot, one by one, quick-fry the tortillas for several seconds to soften, then remove them with tongs and pat thoroughly dry on paper towels. Stack the blotted tortillas together, and remove the oil from the heat.

 

Spoon 2 tablespoons of the black-bean mixture down the center of each tortilla, sprinkle each with a b out 1/2 tablespoon of cheese, and roll up. Cover with plastic wrap.

 

3. Finishing the dish: Return the oil to between medium and medium-high heat; you should still have at least 1/4 inch of it in your skillet. Slice the romaine crosswise into 3/8 inch ribbons and toss with the vinegar and a little salt.

 

When the oil is very hot (it shouldn't be smoking: 375 degrees on a deep fry thermometer is just right), fry the taquitos 4 at a time, being sure to lay them into the hot oil flap side down. When crispy underneath, about 2 minutes, flip them over and fry the other side, 1 to 2 minutes more. Remove from the oil with tongs or a slotted spatula, drain on paper towels and tip them to ensure no oil is inside. Keep warm in a low oven until all are fried.

 

Spread the lettuce onto a serving platter ( or divide it between individual plates) and top with the taquitos. Spoon the chopped tomato down the center of the tacos, sprinkle with the remaining cheese and bacon and carry the whole assembly to the table.

 

Advance preparation: The bean filling can be made several days ahead; refrigerate, covered. Taquitos can be rolled 2 hours ahead: keep at room temperature.

 

Shortcuts: you can make black bean bacon tacos with steaming hot tortillas just as you are ready to serve them, skipping the frying. I'd spoon a little salsa over them before serving.

 

Variations and improvisations: You can use about 1 1/2 cups of the other fillings like the potato chorizo filling, or mashed boiled potatoes with a little roasted garlic and queso anejo or parmesan.

 

CRISPY JALAPENO HONEY CHICKEN

WITH TOMATO-CORN CONFETTI

 

Chicken:

4 boneless, skinless chicken breasts

2 tablespoons honey

1 tablespoon finely chopped jalapeño pepper

1/4 teaspoon McCormick(r) Garlic Powder

1 egg

3/4 cup unseasoned dry breadcrumbs

1/4 cup flour

4 teaspoons OLD BAY(r) Seasoning

1 tablespoon McCormick(r) Parsley Flakes

2 tablespoons oil

 

Tomato-Corn Confetti:

3 plum tomatoes, chopped

1/2 cup whole kernel corn, canned or frozen

1 green onion, sliced

1 tablespoon lemon juice

1 teaspoon finely chopped jalapeño pepper

1/2 teaspoon OLD BAY(r) Seasoning

 

1. Wash and pat chicken dry. In a shallow bowl blend honey, jalapeño pepper, garlic and egg. On a separate plate, mix breadcrumbs, flour, OLD BAY(r) Seasoning and parsley flakes. Dip each chicken breast in honey mixture, then in breadcrumb mixture. Repeat with honey and breadcrumb mixture.

 

2. In a large non-stick skillet, heat oil over medium heat. Sauté chicken 5-7 minutes per side or until chicken is done. Remove from skillet and keep warm.

 

3. Combine all ingredients for tomato-corn confetti. Serve over chicken.

 

EL CHARRO BARBACOA

 

2 Pounds beef roast (eye of round or brisket) -- cut into 6 chunks

2 Quarts water

1/4 Cup garlic puree --

1 1/4 Ounces pickling spice -- in cheesecloth pouch

1 Teaspoon salt

---BBQ sauce---

4 Tablespoons oil

1/2 Cup green chilies -- roast, peel, chop

1 white onion -- chopped

1/4 cup garlic puree --

1 tablespoon vinegar

1 cup reserved meat broth

8 ounces canned jalapeno peppers -- sliced thinly

1 tablespoon juice from canned jalapenos

1 bay leaf

1/2 cup Salsa De CHILI Colorado

1 teaspoon pepper

1/2 cup green olives -- minced

4 large tomatoes -- chopped

1/2 cup wine -- red or white

 

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 cabbage, 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 chili, 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.

 

EL CHARRO CALDO DE QUESO

(Cheese and Potato Soup)

 

5 cups water

3 cups beef stock

1 medium white onion -- sliced

1 teaspoon salt -- or to taste

1/2 cup garlic puree --

8 green chilies -- roast, peel, chop

12 ounces evaporated milk

4 medium potatoes -- cook, peel, cube

2 large tomatoes -- coarsely chopped

4 cups combination cheese -- * cubed

 

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.

 

* Combination Cheese - To come as close as possible to the taste of the cheese of Mexico (which is not readily available in the United States), we devised what I call "combination cheese". It is equal parts shredded yellow cheddar, provolone and jack cheeses. In an 8-quart stock pot, place water and beef stock and bring to the boil. Add salt, garlic puree, green chili, onion and evaporated milk. Simmer 10 minutes. Taste and adjust seasoning, adding more chili, if you like. Add cooked potatoes and tomatoes and simmer 10 minutes more.

 

To serve, place 6 or 8 cubes of cheese in warm bowls and ladle soup over

the cheese. May be refrigerated for use the next day or frozen for later use.

 

EL CHARRO CHILI CON CARNE

(Red CHILI And Beef Stew)

 

3 Pounds beef roast (eye of round or brisket)

1 Cup flour

1 Tablespoon salt -- or to taste

1 Teaspoon pepper

1/2 Cup oil

3 Cups Salsa De CHILI Colorado

1 Tablespoon garlic puree --

1 Teaspoon oregano

 

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.

 

This is the basic meat preparation that we serve in bowls along with tortillas, on combination plates or as filling for Burros, Chimis, Chalupas, Enchiladas and Tamales.

 

Cut meat into 1-inch pieces and place, a handful at a time, into a paper bag containing flour, salt and pepper. Shake well. Repeat with remaining beef.

 

In a large skillet, heat oil. Add beef, a batch at a time so that the skillet is not crowded, and brown slowly. Add Salsa De CHILI Colorado, garlic and oregano. Cook over low heat 1 hour or longer, until meat is tender, stirring frequently to prevent scorching. Add a little hot water if necessary.

 

EL CHARRO CHILIES RELLENOS

(Stuffed Green Chilies)

 

8 fresh green chilies (stems intact) -- roast and peel

1 pound cheddar or jack cheese -- shredded

---Batter---

3 eggs

3 tablespoons flour

1 teaspoon salt

1 teaspoon pepper

1/4 cup oil

---Garnish---

4 cups El Charro Taco Sauce -- warmed

2 cups shredded combination cheese --

 

* Combination Cheese - To come as close as possible to the taste of the cheese of Mexico (which is not readily available in the United States), we devised what I call "combination cheese". It is equal parts shredded yellow cheddar, provolone and jack cheeses.

 

Stuff each chili with cheese, and set aside. Separate eggs and beat the whites until stiff. Beat yolks and fold into whites, along with flour, salt and pepper. Meanwhile, heat oil in a large skillet. Dip stuffed chilies, one at a time, into egg

batter, then remove with a large spoon. Carefully lower coated chilies into hot oil, 3 or 4 at a time. Fry until golden brown on both sides. The chilies may be made ahead to this point.

 

To serve immediately, arrange on platter or individual plates and pour warm Taco Sauce over each chili. Garnish with more cheese and run under broiler to melt cheese, if desired.

 

May be held up to the point of topping with cheese and reheated in a 400-degree oven about 10 minutes.

 

Note: Chicken or tuna may be used to stuff the chilies, but cheese is

always a garnish.

 

 

 

 

EL CHARRO CHORIZO

(Mexican Sausage)

 

6 Pounds lean ground beef

2 Cups white wine

1 Cup wine vinegar

3 Teaspoons salt

4 Tablespoons oregano

1/2 Cup garlic puree --

8 Ounces ground red chili -- not chili powder

2 Quarts red chili paste -- *

 

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.

 

* See Salsa De CHILI Colorado recipe

 

This recipe is from my husband Ray's mother, Maria Flores. We adapted it for the restaurant. Although she had a perfectly fine kitchen, Dona Flores had Ray's dad build for her a wood stove in a back room where she would be content turning out not only chorizo, but tamales, and tortillas so large and fine they would drape the entire length of her arm.

 

Chorizo is usually not stuffed into sausage casings, but is used like ground beef. We like to sauté it and then scramble eggs into it and roll the mixture in flour tortillas for breakfast burritos.

 

Combine ground meat, wine and vinegar thoroughly. Add salt, oregano and garlic puree. Add ground red chili gradually, kneading it in with our hands. Gradually knead in the chili paste. Place in large ceramic bowl, cover with plastic and refrigerate overnight. Drain any liquid. Use in a day or two, or divide into individual portions and freeze. Yield: 6 pounds

 

EL CHARRO FRIJOLES REFRITOS

(Refried Beans)

 

4 cups pinto beans -- cooked & mashed

12 ounces evaporated milk

2 tablespoons shortening -- melted

1/2 pound cheddar cheese -- shredded

Salsa De Chili Colorado

 

Mash beans in skillet and add hot oil. Mix well. Stir in evaporated milk.

Cook over very low heat, stirring frequently.

Before serving, refry beans by adding 2 tablespoons smoking hot fat,

shredded cheese to taste and some Salsa and stir briskly over high heat.

 

EL CHARRO MACHACA

(Carne Seca)

 

3 Quarts water

1/4 Cup garlic puree --

6 Pounds beef roast (eye of round, brisket, chuck) -- cut into chunks

---To brown and dry meat---

juice of 2 limes

1/4 Cup garlic puree --

---To fry meat---

1/3 Cup oil

shredded and roasted meat from above

1 cup green chilies -- roast, peel, chop

1/2 teaspoon salt -- or to taste

1/2 teaspoon pepper

1/2 white onion -- sliced into rings

2 tomatoes -- chopped

1/4 cup garlic puree --

 

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.

 

The way we make carne seca at El Charro requires special equipment - and Tucson's sun - and is impossible to duplicate at home. But a similar product is obtained using the following recipe. Meat prepared this way has endless uses as fillings for burritos, chimichangas, enchiladas, chalupas

...

In an 8-quart stock pot, bring water to the boil. Add 1/4 cup garlic puree and meat and bring back to the boil. Skim off scum, reduce heat and simmer about 2 hours, or until meat is tender, removing scum frequently. Remove meat and set aside until cool enough to handle. With fingers, shred meat along the grain into 1/2-inch wide strips.

 

Preheat oven to 325 degrees. Spread shredded meat in a single layer on a large cookie sheet and sprinkle with lime juice mixed with garlic puree. Roast meat until brown, about 15 minutes, stirring occasionally. Drain juices and reserve.

 

[NOTE: At this point, the meat can be covered and refrigerated for later use.]

 

Heat oil in a large skillet. Saute` chili with salt and pepper. Add onion and tomatoes and sauté briefly, then add garlic puree. Add meat, stirring over medium heat to brown. If too dry, add some of the reserved juices from above.

 

EL CHARRO PESCADO VISCAYENA

(Fish With Vegetables)

 

8 boneless fish fillets (cod, sole, snapper) -- 6 oz each

1/2 Cup margarine -- melted

salt and pepper -- to taste

1/4 Cup fresh lime juice

1 white onion -- sliced into rings

---Sauce---

1/4 Cup oil

2 green bell pepper -- sliced into rings

2 potatoes -- cook, peel, dice

1/4 cup lime juice

1 cup frozen peas and carrots

1/2 teaspoon Tabasco sauce

1/2 cup white onion -- chopped

2 tablespoons garlic puree --

salt and pepper -- to taste

1/2 cup fresh cilantro

6 green chilies -- roast, peel, chop

1 cup reserved fish broth

---Garnish---

1 bunch fresh cilantro

8 pieces lime

 

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.

 

Rinse and pat dry fish fillets. Coat glass baking pan with melted margarine. Arrange fillets in one layer in pan. Sprinkle with salt and pepper and lime juice and scatter onion over all. Cover with foil and bake at 325 degrees 30 minutes. Drain off 1 cup broth and reserve.

 

Assemble and prepare sauce ingredients while fillets are baking. Fifteen minutes before serving, combine sauce ingredients in a large skillet and bring to the boil. Add drained fillets and simmer 15 minutes. Serve with cilantro and lime garnish.

 

 

 

 

EL CHARRO SALSA DE CHILI COLORADO

(Basic Red Chili Sauce)

 

12 dried red chilies

2 quarts water -- boiling

3 tablespoons oil

1/4 cup garlic puree --

1/2 teaspoon salt -- or to taste

3 tablespoons flour

 

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.

 

Salsa De Chili Colorado is used in countless Mexican dishes. It is available canned and is usually called enchilada sauce. But nothing commercial is as good as the sauce you make yourself from dried red chili peppers.

 

To prepare a sauce, the peppers are softened in boiling water, then ground into a rich red paste. The paste is thinned with the cooking liquid for use as a sauce for enchiladas, et cetera. Left un-thinned and spiced with oregano and vinegar it becomes adobada and is used as a marinade for carne (beef) adobada or puerco (pork) adobada.

 

Wash chilies in cold water and remove stems. Cook in boiling water until tender. Remove chilies and reserve the cooking liquid.

 

Place a few of the chilies in a blender, along with 1/2 cup reserved liquid, and blend to a paste. Remove to bowl. Repeat with remaining chilies. (It is now unseasoned red chili paste).

 

Heat oil in a large skillet. Add garlic puree and flour, stirring until flour browns. Add the chili paste, stirring constantly until it boils and thickens. Season with salt. Thin slightly with cooking liquid. Yield: 2 quarts

 

EL CHARRO SALSA DE CHILI VERDE I

(Basic Green Chili Sauce)

 

2 tablespoons oil

1/2 white onion -- chopped

2 tablespoons flour

2 cups green chilies -- roast, peel, chop

1/4 cup garlic puree --

2 cups chicken stock

3/4 teaspoon salt -- or to taste

 

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.

 

In a medium skillet, sauté onion in oil until translucent. Add the flour and mix well. Stir in the chilies, garlic puree, stock and salt and simmer 20 minutes. Puree in blender. Use immediately as a warm sauce for enchiladas. Or refrigerate or freeze. Yield: 1 quart

 

EL CHARRO SALSA DE CHILI VERDE II

(Chunky Green Sauce)

 

2 cloves garlic

6 ripe tomatoes -- chopped

6 green chilies -- roast, peel, chop

1 medium white onion -- chopped

1 teaspoon salt -- or to taste

1 teaspoon pepper

1 teaspoon vinegar

1 teaspoon oil

1 bunch cilantro -- chopped

 

Mash garlic in a wooden salad bowl. Add remaining ingredients, including

cilantro, if desired, and toss. Chill before serving. Yield: 2 cups

 

EL CHARRO SALSA PARA TACOS

(Taco Sauce)

 

16 oz can crushed tomatoes

1 cup tomato puree

1 cup water

1/2 medium white onion -- chopped

1/4 cup garlic puree --

1/2 cup oil

1/4 cup vinegar

4 tablespoons dried oregano

1 teaspoon salt -- or to taste

4 Japanese chilies -- crushed

 

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. Mix all ingredients. Taste and adjust seasoning. Can be served cold or hot.

EL CHARRO SOPA DE TOMATE

(Tomato Soup)

 

1 quart water

2 cups beef stock

2 tablespoons oil

2 tablespoons flour

3 cups tomato puree

1/2 cup white onions -- minced

1 teaspoon salt -- or to taste

1 tablespoon garlic puree --

3/4 cup sugar

12 ounces evaporated milk

---Garnish---

4 hard-boiled egg -- chopped

1 bunch parsley -- chopped

1 cup tortilla chips -- crumbled

 

El Charro Sopa De Tomate has been served every Friday at El Charro since

Monica opened the restaurant in 1922. On hot days, the soup can be turned

into a refreshing, chilled gazpacho when you add chopped tomatoes,

cucumbers, bell peppers and dashes of Worcestershire and Tabasco sauces.

Or, it can be frozen into ice cubes to be used in Bloody Marys.

 

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.

 

In an 8-quart stock pot, bring water and stock to the boil. Meanwhile, in a skillet, lightly brown flour in oil over low heat. Add browned flour to boiling stock. After stock boils 10 minutes and thickens slightly, add tomato puree, onion, salt, garlic and sugar. Add evaporated milk. Set soup aside 10 minutes to allow flavors to blend. Taste and adjust seasonings. Garnish with chopped eggs, parsley and tortilla chips.

 

NOTE: If you freeze the soup, be sure to bring it to the boil slowly

before serving.

 

EL CHARRO SOPA SECA DE FIDEOS

(Vermicelli "Soup")

 

2 pounds coiled fideos (vermicelli)

1/4 cup oil

1 cup tomato sauce

1 teaspoon salt -- or to taste

1/4 cup garlic puree --

1 white onion -- chopped

6 cups stock -- hot

1 cup combination cheese -- shredded

1/2 cup bell pepper -- chopped

1 cup fresh tomato -- chopped

---Garnish---

1 cup combination cheese -- shredded

 

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.

 

* Combination Cheese - To come as close as possible to the taste of the cheese of Mexico (which is not readily available in the United States), we devised what I call "combination cheese". It is equal parts shredded yellow cheddar, provolone and jack cheeses. Sopa seca means dry soup and refers to a dish made with rice or a pasta that absorbs all the cooking liquid. Here is one of our favorites and it really does not have a meaningful English translation.

 

In a skillet, lightly brown fideos coils on both sides in hot oil. Transfer to a 4-quart saucepan. Add remaining ingredients, except cheese, and simmer over low heat 20 minutes. Stir once or twice, separating coils with a long fork. Add 1 cup cheese and stir. Continue cooking, uncovered, until all the liquid has been absorbed. Garnish with additional cheese.

 

ENCHILADA SAUCE

30 oz of tomato sauce (2 medium cans or 1 large as found in US grocery

stores)

1 cup water (I usually add a bit less)

2 tablespoons chili powder

1 teaspoon dried oregano

1/2 teaspoon ground cumin (or more to taste)

Bring to a boil, reduce heat, simmer uncovered, stirring occasionally, for

about 10 minutes. I also add about a teaspoon of garlic powder or fresh

minced garlic. This sauce is mild - you can adjust the seasonings to your

taste.

HOT STUFF INFORMATION

We all know that spicy food tantalizes the taste buds, but did you know that chili peppers not only add the "spicy" but have more Vitamin C than citrus fruit? Or that they may help to keep the pounds off by accelerating the body's metabolism? There is no doubt that spicy food is elbowing its way into our lifestyles and even doing the cha-cha into mainstream American cuisines.

 

Like potatoes and tomatoes, chilies are indigenous to the New World. Columbus brought them back from the Caribbean and introduced them to Europe. The Portuguese and Spanish traders took them on to Africa, India, and the Orient. And the rest, as they say, is history. The word "chili" comes from the Nahuatl dialect of the Aztecs. The plants were misnamed "peppers" by Columbus, who thought that chilies were related to peppercorns. Today, we still call chilies peppers even though they have no relation to black pepper. Botanically, they're berries; horticulturally, they're fruits; when fresh, they're vegetables; and when dried, they're a spice.

 

There are dozens of varieties of chilies throughout the world--from green bell pepper, which has no heat, to the rip-roaring Habañero or Scotch Bonnet, which is considered the hottest of the hot. These fiery foods range in size from as small as a pea to more than a foot long. Some are mild and sweet while others are so hot just touching them to the tongue is painful. In general, the larger the chili the milder the flavor. You could say hot things come in small packages: the tiniest chilies tend to pack the most wallop. Chilies also come in almost every color of the rainbow. Immature peppers may be green, yellow, white, or other colors. As they ripen on the vine, they change in color to yellow, orange, red, or even chocolate brown. The "hotness" in peppers is due to capsaicin (cap-SAY-i-sin), a potent chemical with the remarkable ability to irritate nerve cells in the skin and taste buds. The heat is concentrated in the veins of the pepper, and when capsaicin is touched or shaken, it spills onto the seeds. The most common measurement of capsaicin or heat is Heat Units. Capsaicin causes skin irritation, so always wear gloves when handling peppers, and remember to take your contact lenses out before you start.

 

HABAÑERO Hottest chili in the world. Turns golden orange and puffy, wrinkles when ripe. Grown in Mexico and the Caribbean. Known as Scotch Bonnet in Jamaica. Delicious in recipes containing fruit or tropical flavors.

JALAPEÑO Conical, thick wall. Hot to medium-hot. Most popular chili in Mexico.

CHIPOTLE Smoke-dried jalapeño. Used in sauces, salsas, and soups. Adds a deep smoky flavor unlike any other chili.

SERRANO Medium green with hot, green-chili character.

PEQUIN Small oval or football shaped. High heat with brownish red color.

 

GUAJILLO Dried chili, medium-hot, with very slight smoky flavor.

POBLANO Mild to medium hot, wide shouldered with rich, complex flavor.

ANCHO A dried poblano chili. Mild to medium-hot, rich flavor.

ANAHEIM Dark red, almost mahogany. Elongated, broad, bluntly pointed. Heat level is mild to moderate.

NEW MEXICO A dried Anaheim chili. Has an earthy, bricky flavor. Is essential in making traditional red chili sauces.

PAPRIKA The powder of a mild sweet chili.

 

MACARONI CHEESE AND CHILIES

 

1 package McCormick(r) Three Cheese Chicken Sauce Blend

1 1/4 cups milk

1 egg

8 ounces macaroni, uncooked

1 can (4 ounces) chopped green chilies

1 1/2 cups shredded Mexican blend cheese, divided

 

1. Combine sauce blend, milk and egg. Set aside.

 

2. Cook macaroni according to package directions. Drain and return to saucepan. Stir in sauce mixture, chilies and 1 cup cheese.

 

3. Pour into a 2 1/2-quart round baking dish. Cover and bake in 350°F oven 25 minutes; top with remaining cheese last 5 minutes of baking.

 

MESA VERDE

(Green Sauce)

 

1 Pound fresh green chilies -- diced

3 Tablespoons olive oil

1/3 Cup onion -- diced

1 Tablespoon salt

1 Teaspoon granulated garlic

1 Teaspoon dried leaf oregano

2 Cups Water

3 Tablespoons flour

2 tablespoons vegetable oil

 

Fresh green chilies make the best salsa, and frozen ones are sometimes available in supermarkets. If you can't find either, substitute canned Ortega Fire-Roasted green chilies. To prepare fresh green chilies, roast on a barbecue grill, then peel the skins under running water or by rubbing with a wet towel. Remove stem and seeds before dicing. Place chilies in a food processor fitted with the metal blade and process to puree; set aside. Blend flour with vegetable oil.

 

Place olive oil in a skillet over medium-high heat; add onion and sauté until translucent. Add salt and spices and reduce heat to medium. Add the green chili puree, then water. Bring to a slow boil, stirring occasionally. Add the flour/oil mixture gradually, stirring constantly, until mixture thickens (you may not need to add all of it, depending on the amount of juice in the chilies). Simmer 2 minutes, stirring continually to avoid sticking. Transfer to a covered container and

refrigerate. Serve chilled. Makes 1 quart

MEXICAN STEAK

 

1 Pound round steak

2 Tablespoons lard

2 potatoes -- sliced

8 green chilies -- roasted & peeled

2 Small onion -- sliced

1 Cup tomatoes -- cooked

1 Clove garlic -- finely chopped

1 Tablespoon vinegar

1 teaspoon salt

1/8 teaspoon pepper

1 tablespoon flour

 

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.

 

ORANGE CHIPOTLE PORK CHOPS

 

2 Pork chops 3/4" thick Smoked if possible

1/2 cup Orange Juice

2 Chipotles in Adobo (canned)

1/4 cup Triple Sec, Cointreau, or Grand Marnier

1 pinch Salt

 

In a blender or food processor, combine Chipotles, salt and Orange Juice. Place in a shallow dish together with pork chops and marinade in the refrigerator for at least 1 hour. Take chops out of marinade. Reserve Marinade. Put marinade in a small saucepan and reduce until 1/3 of the liquid remains. In a frying pan, place pork chops and cook in medium-high heat until cooked through. Take chops out of the pan, and drain any excess oil. Put pan on high heat and cook until no liquid remains and a glaze is formed on pan.

Take pan away from the heat and put the pork chops back on the pan. Add the 1/4 cup Orange Liqueur and Flambe`. When the flames die out take chops out of the pan and keep warm. Put the pan back on the stove and add the reduced marinade. Heat until starting to boil. Put the chops in a serving platter and pour some sauce on top. Enjoy. It should be sweet and spicy.

 

PEAR SALSA MEXICANA

 

16 ounces Bartlett pear -- drained and chopped

4 ounces Chilies, green canned -- chopped

1/4 cup Bell pepper, green -- chopped

1 tablespoon Olive oil

1 tablespoon Lime juice

1 tablespoon Cilantro -- chopped (opt)

1 1/2 teaspoons Garlic salt

1 teaspoon Oregano -- crushed

1 small bottle Hot pepper sauce

 

Combine all ingredients; mix well. Refrigerate at least one hour.

 

RED CHILI CHIPOLTE SALSA

(Cooked)

 

4 Chipolte chilies (do not substitute)

1 cup Boiling water

1 Tbsp Oil

3/4 cup Diced onion

3/4 cup Bell pepper

2 cup Fresh tomato, peeled -- diced

1/2 Tsp Oregano

 

Combine chilies and boiling water--let soak 30 min. Remove stems and seeds

and chop.

 

In non-aluminum saucepan, heat the oil and sauté the onion, sweet pepper,

and chipoltes until onion is slightly tender, 1-2 min. Add the chilies, soaking water, tomatoes and oregano and remove from heat. Process briefly in blender until ingredients are well mixed, but still chunky. Use for BBQ, or any cooked dish. Great when mixed with sour cream for dip. Makes appx 3 1/2 cups.

 

RED CHILI PUREE

 

9 dried New Mexico or California chilies

2 Cups water

1 Small onion -- cut into chunks

2 Cloves garlic

 

Arrange chilies on a large baking sheet and cook in a 300 oven until chilies

smell toasted (about 4 minutes). Let cool slightly. Discard stems and seeds. In a 3 to 4 quart pan, combine chilies, water, onion and garlic; cover and bring to a boil over high heat. Reduce heat, cover and simmer until chilies are very soft (about 30 minutes). Remove from heat and let cool slightly. In a blender or food processor, whirl chili mixture until smooth. Rub puree through a fine strainer and discard residue. Makes about 2 cups.

 

SALSA BORRACHO FOR ENCHILADAS

 

3 Tbsp Butter

4 Clove garlic -- minced

4 Tbsp Chili powder

4 Jalapenos -- diced

2 cup Diced tomatoes

2 Tbsp Tomato paste

1/2 cup Beer

 

In non-aluminum pan, melt the butter over medium low heat. Add the garlic,

chili powder, and jalapenos. Saute` until the chili powder begins to foam.

Add remaining ingredients and bring to a boil. Simmer for 5 min. Remove

from heat. Makes approx. 3 cups

 

SALSA CAMPECHANA

(Campeche-Style Sauce)

 

1 Cup parsley -- chopped very fine

6 Cloves garlic -- broiled and chopped

1/2 Teaspoon pepper

2 Tablespoons vinegar

1 Large onion -- chopped fine

1/2 Cup olive oil

1 Tablespoon butter

1 sweet pepper -- seed & chop very fine

 

Allow parsley to stand in one-fourth cup of water for 2 hours, or until very soft and drain. Add garlic, pepper and vinegar. Fry onion in hot olive oil until transparent. Add parsley and simmer for ten minutes. Add butter remove from fire when melted and add sweet pepper. serve with cooked fish or cold meats. Yield 6 servings.

 

SALSA DE JITOMATE COCIDA

(Cooked Tomato Sauce)

 

3 Medium Tomatoes -- broiled

1/4 Onion -- roughly chopped

1 Small Clove Garlic -- peel & roughly chop

2 Tablespoons Peanut Oil

1/4 Teaspoon Salt -- or to taste

 

To broil tomatoes:

 

Many Mexican recipes call for tomatoes to be asodos (roasted). Traditionally they are put onto a hot comal and cooked until the skin is wrinkled and brown and the flesh is soft right through -- this takes about 20 to 25 minutes for an 8-ounce tomato. However, since this method is very messy, it is best to line a shallow metal pan with foil and put the tomatoes in it. Place them under a hot broiler -- do not have the flame too high or the tomato will burn without cooking through -- and turn them from time to time so that they cook through evenly -- the skin will be blistered and charred. A medium tomato will take about 20 minutes. Blend the tomato, skin, core, and seeds to a fairly smooth sauce. The skin and core give both body and flavor to the sauce. And never mind if the skin is charred: that adds character, too. If the skin is very badly blackened and hard in places, then remove a little of it. This method of cooking tomatoes makes for a very rich-flavored sauce.

 

Heat the oil, add the blended tomatoes and salt, and cook over a medium flame for about 8 minutes until it has thickened and is well seasoned.

 

SALSA DE JITOMATE Y QUESO

(Tomato And Cheese Sauce)

 

2 Large tomatoes

4 Small green chilies

2 Tbsp fat

3 Ounces cream cheese -- sliced

 

Heat tomatoes in water to cover and drain. Peel and grind with chilies.

Add fat and cheese and the water in which the tomatoes were cooked. Simmer

for three or four minutes. Yield 6 servings.

 

SALSA

 

2 Garlic cloves

3 Scallions

1/2 cup Parsley leaves

1/4 cup Cilantro

Pickled jalapeno pepper

13 oz tomatillos (fresh or canned)

4 oz Mild green peppers (chopped)

1/4 tsp Hot pepper sauce

1 tsp Salt (or to taste)

 

Drop the garlic through the feed tube of a food processor with the metal blade in place and motor running to chop finely (about 10 seconds.) Add the scallions, parsley, cilantro, and jalapeno and chop finely (about 6 pulses of the motor).

Add the tomatillos and process until pureed, about 5 seconds. Add the remaining ingredients and pulse 2 times to mix. Refrigerate, covered.

 

SALSA II

14 c peeled and chopped tomatoes

2 c chopped onion

10 chopped jalapeno peppers

3/4 c chopped green bell peppers

1/2 c chopped red bell peppers

1/2 c chopped yellow bell peppers

2 c vinegar

2 tsp oregano

1/4 c sugar

2 tsp salt

2 tsp garlic salt

1 tsp cumin

2 12 oz cans tomato paste

Prepare tomatoes, onion and peppers. Combine with vinegar, oregano, sugar,

salt, garlic salt, cumin and tomato paste in an extra large pot. Bring to a boil, uncovered. Cover and let simmer until it thickens. Can be eaten fresh, kept in refrigerator, or can be canned.

 

SALSA ROJA

 

3 Pasilla, guajillo or ancho chilies -- Dried

3 Serrano, chili arbol, Thai bird -- Dried

3 Garlic Cloves, Raw -- With Skin

 

Heat a large flat griddle or skillet over high heat. Place the chilies on the dry skillet, along with the garlic. Check them every few minutes, looking for brown spots as they toast on the dry griddle; turn both the chilies and the garlic cloves, keeping an eye on the color and more importantly on the aroma. When the scent changes and takes on a toasty, rich character, they're done. Remove them from heat and let them cool for a few seconds.

 

When cool enough to handle (the peppers cool more quickly than the garlic, which in turn takes longer to cook), pull out the stems, veins, seeds and placentas from the chilies. Tear the skins into medium-sized chunks and place them in a small bowl. Pour boiling water over them just to cover, then place a smaller bowl or saucer over the peppers to keep them immersed in the water. Set your timer for at least 30 minutes before continuing.

 

After the peppers have had time to soak well, pour the peppers and water into a blender. Peel the skins off the garlic cloves (which should smell sweet, smoky and wonderful in their own right) and drop them into the blender as well. Puree thoroughly. The sauce will be chunky; if appearance is important, you can strain it through a wire strainer to get the larger pieces of the skin out of the mixture. Taste it; add salt and serve immediately.

 

SMOKED CHILI SALSA

 

1 Can Chipotle chilies in adobo -- sauce

2 cup Boiling water

2 Tbsp Tomato paste

1 Tbsp Strong red wine or balsamic -- vinegar or more to t

2 Tbsp Brown sugar

 

Blend the chilies and water together in a food processor or blender until

smooth. Add the other ingredients and blend again. Taste and adjust the

flavorings as desired. Serve salsa with beans, eggs or in soups.

 

SMOKY ROASTED SALSA

 

3 Cloves garlic -- peeled

1 Medium onion -- quartered

3 Large tomatoes

1 canned chipotle chili in adobo sauce

1/4 Cup lime juice

2 Tablespoons salad oil

1/4 Cup fresh cilantro leaves -- packed

 

Place a 10 to 12 inch uncoated frying pan over high heat. Add garlic, onion, and tomatoes. Cook, turning often with tongs, until charred on all sides (about 10 minutes). Remove from pan and let cool. Cut tomatoes in half crosswise and discard seeds. In a blender or food processor, combine vegetables, chipotle, lime juice, oil and cilantro; whirl to desired consistency. Makes 3 cups.

 

SNAPPY STUFFED TOMATILLOS

 

20 tomatillos or cherry tomatoes

2/3 cup shredded Cheddar cheese

1/2 cup whole kernel corn

6 oz cream cheese, softened

2 green onions (with tops) sliced

1 tsp ground red chilies

Cut thin slice from stem ends of tomatillos. Remove pulp and seeds with melon baler or small spoon. Mix Cheddar cheese, corn, cream cheese, onions, and 1 tsp ground red chilies. Fill tomatillos with cheese mixture; sprinkle with more ground red chilies. Cover and refrigerate until serving time.

 

SPICY BLACK BEAN SOUP WITH HAM

 

1 pound black beans

2 tablespoons olive oil

2 onions, peeled and chopped

4 carrots, peeled and chopped

3 stalk celery, chopped

3 clove garlic, peeled and chopped

3 cups low-sodium chicken broth

2 ham hocks

2 jalapeño chilies, seeded and chopped

1 teaspoon ground cumin

1 cup cooking sherry

1 lime, juiced

1/2 teaspoon salt

1/4 teaspoon ground black pepper

 

Rinse beans, drain and pick over. Place in a large pot and cover with water. Bring to a boil and simmer for 2 minutes. Remove from heat and let stand, covered, for 1 hour. Drain.

 

While beans are soaking, heat a large skillet over medium heat. Add oil and heat until hot, but not smoking. Add onion, carrots, celery and garlic and sauté until tender and golden brown, about 7 minutes. Set aside.

 

Return beans to pot, along with sautéed vegetables, chicken broth, ham hocks, jalapeño and cumin. Bring to a boil, reduce heat and simmer 11/2 hours, or until meat is tender and falling off the bone. Remove ham hocks from pot and pull meat from bones when cool enough to handle. Drain beans and reserve cooking liquid. Purée beans and vegetables in a food processor or blender. Return to pot, along with ham, cooking sherry and lime juice. Add enough cooking liquid until desired consistency is reached. Heat over medium-low heat until hot. Season with salt and pepper. Serve warm. Servings: 8

 

SPICY NUT SALSA WITH BLUE CHEESE

 

3 Tablespoons hazelnut oil or olive oil

4 Teaspoons dry mustard

2 Teaspoons ground allspice

1/2 Cup hazelnuts -- coarsely chopped

1/2 Cup pecan pieces

1/2 Cup slivered almonds -- coarsely chopped

1 Cup celery -- chopped

1 Cup Gorgonzola or blue cheese -- crumbled

2 tablespoons honey

 

Heat first 3 ingredients in heavy large skillet over medium heat. Add nuts and sauté until golden, about 7 min. Transfer to large bowl. Stir in celery, cheese and honey. Season with salt and pepper. Makes 4 cups

 

TOASTED TORTILLA SOUP

WITH FRESH CHEESE AND CHILI PASILLA

 

2 teaspoons Lard or vegetable oil

1 Med Onion -- sliced

1/3 cup Vegetable oil

2 Cloves garlic -- peeled

1 Dried chili pasillas

1 Med Tomato, roasted or boiled -stemmed -- seeded & deveined

- cored and peeled - or

-8oz can tomatoes -- drained

8 oz Cubed Mexican queso fresco -or fresh cheese: farmer

1 1/2 qt Good broth -- preferably poultry

-Muenster -- Monterey Jack cheese

Salt

1 large Lime -- cut into wedges

4 Corn tortillas -- or more

 

1. In a medium size skillet, heat 1 Tsp of the lard or oil over medium-low. Add the onion and whole garlic cloves, and fry until both are a deep golden brown, 12 to 15 minutes. Scoop into a blender jar or food processor, add the tomato and process until smooth. Heat the remaining Tsp of lard or oil in the same skillet over medium-high. When hot, add the tomato mixture and stir constantly until thick and considerably darker, about 5 minutes. Scrape into a large saucepan.

 

2. Stir the broth into the tomato mixture, partially cover and simmer for 1/2 hour over medium-low heat. Season with salt.

 

3. if the tortillas are fresh or moist, let them dry out for a few minutes in a single layer. Slice them in half, the slice the halves crosswise into strips 1/4 inch thick. Heat the 1/3 cup vegetable oil in a medium-small skillet over medium-high. When hot, add the tortilla strips and fry, turning frequently, until they are crisp. Drain on paper towels. Cut the chilies into 1-inch squares and fry in the hot oil very briefly, about 3 or 4 seconds; immediately remove and drain, then place in a small serving bowl.

 

4. Just before serving, divide the cheese among 4 to 6 bowls, and top with the fried tortilla strips. Ladle on the hot soup and serve right away. Pass the toasted chili separately, along with the lime (the juice of which brings out the flavors of the soup).

 

TOMATILLO SALSA

 

1 1/4 Pounds tomatillos -- husks removed

1/3 Cup fresh cilantro -- chopped

1 jalapeno or serrano chili -- stemmed

34 cup chicken broth

13 cup lime juice

salt -- (optional)

 

Rinse tomatillos; arrange in a single layer on a baking sheet and roast in a 500 oven until slightly singed (about 15 minutes). Let cool. In a blender or food processor, whirl tomatillos with cilantro and chili. Stir in broth and lime juice; season to taste with salt, if desired. Makes 3 cups.

TORTILLA CREPES

1 can (21 oz) fruit pie filling

eight flour tortillas

Garnish: whipped topping and confectioners sugar

Spoon pie filling in a line down the center of each tortilla. Roll up and

place seam side down in a microwave safe dish. Microwave on high until

filling is bubbly (2-4 minutes). Cool sixthly, then spoon on whipped

topping and sprinkle with sugar. Serve warm.

 

TORTILLA SOUP

 

12 corn tortillas -- cut in thin strips

1/3 cup shortening

1 cup onion -- minced

2 tablespoons shortening

4 green chilies -- seeded and minced

1 cup whipping cream

1 cup tomato puree

salt

1/2 pound Monterey jack cheese -- shredded

2 tablespoons butter

 

In the 1/3 cup of shortening, sauté tortillas until crisp but not browned.

 

To make sauce, sauté onions in 2 tablespoons of shortening until transparent; add chilies, cream and tomato puree. Simmer for 10 minutes; salt.

 

Grease a 2 quart baking dish and cover bottom with half of the tortilla strips. Pour over it half the sauce and a layer of half the cheese. Repeat layers ending with cheese. Dot with butter and bake in a 350 degree oven for 30 minutes.

 

SHALOM FROM SPIKE & JAMIE



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