Recipe: (35): TALK TKL 10-25 Tex-Mex and Mexican - Part 2 (of 3)

TALK TKL 10-25-97 - Part 2 (of 3)
Globe Hopping: Tex-Mex and Mexican Cooking
Bean Burritos
Albondegas Soup
Stuffed Jalapeno Peppers
The Chili Pot
Salsa Verde 2
Sopa de Tortillas
Crab Stuffed Jalapenos
El Torito Chicken and Lime Soup
Basic tamales
Turkey in green mole sauce
Pork in red tomato sauce
Sweet tamales
Stuffed Jalapeno Peppers
Sopaipillas Rellenas (Stuffed Sopaipillas)
Tacos
Mild Chile Sauce
Beef Fajita Marinade
Sopaipillas (Mexican Fritters)
Biscochitos- a cut out sugar cookie
sopaipillas
Sopaipillas From New Mexico Cookbook
Seviche
Salpicon (Mexican Shredded Beef)
Mexican-Style Chicken
Red Or Green Rice A La Cantina
Ranch-Style Shrimps "Camarones Rancheros"
Chile Con Queso Crepes
Taco Chicken Wings
Posole
Vegetarian Posole
Chili Seasoning Mix
Picadillo
South of the Border Casserole
Mexican Flan (custard)
Flan

----------------------------------------------------------------------------
Vicki,La (9:25:39 pm) :
Newsgroups: rec.food.recipes
Subject: Bean Burritos
All ingredients besides the beans and tortillas should be considered
optional. Decide what you like in your burritos and add it in.
Ingredients
Refried beans from two pounds of beans
12 large flour tortillas
8 oz. shredded cheese
1 large onion, chopped fine
chopped peppers as desired
Get the tortilla wraps to room temperature and separate them. Make
sure they can be folded without cracking; if this is a problem it
may help to warm them in a microwave a bit.
For each burrito:
Lay one tortilla on your working surface. Spoon exactly one twelfth
of the bean mixture onto the center of the tortilla in a roughly
rectangular blob. Sprinkle some cheese & onion on the bean mixture.
Fold in the tortilla to form the two ends of the burrito. Fold one of
the side flaps over the top and around the other side of the bean mix;
you'll almost tuck it in under the bean mix so as to force the burrito
into a round shape. Fold the other side over. [If you can't
understand what to do from these instructions don't sweat it too much;
as long as you completely enclose the filling you're okay, and it's
not hard to figure out your own folding method.] Set the burrito aside
with these folded sides on the bottom.
These freeze quite nicely. Two of these large ones (or one with side
dishes) makes a meal. You could of course make smaller ones using the
smaller wraps, though I'm not sure how many you'll get.
An excellent variation is to brown a half pound to a pound of ground
beef or turkey, drain it, and stir it into the refried beans before
assembling burritos.
--
Kenneth Herron kherron@ms.uky.edu
----------------------------------------------------------------------------
Vicki,La (9:26:54 pm) : Newsgroups: rec.food.recipes
Subject: Albondegas Soup
Albondegas Serves 4
2 (10oz) cans beef consomme
1 (8 oz) can tomato sauce
2 cups water
4 medium potatoes-cut into 1" pieces
4 carrots-halved lengthwise & cut into 1 1/2" pieces
2 stalks celery-cut into 1" pieces
2 green onions sliced (garnish)
Combine first 3 ingredients - cover bring to a boil. Add potatoes and
simmer 10 minutes. Drop in prepared meatballs (below) and carrots. Cook
10 minutes. Add celery. Simmer until vegetables are tender 10-15
minutes. Garnish with green onions.
Mexican Meatballs
1 lb. ground beef
3 Tablespoons candded diced green chilis
2 Tablespoons chopped parsley
1 clove garlic minced
1/2 teaspoon salt
1/4 teaspoon oregano
Mix all ingredients together and shape into 1 1/2" balls.
----------------------------------------------------------------------------
linda/tennessee (9:28:19 pm) : Stuffed Jalapeno Peppers (with Cream cheese)
STUFFED JALAPENO PEPPERS
|
Notes:
|
15 to 20 fresh jalapeno
peppers
chipped beef
cream cheese and chives
1 red bell pepper
|
Deseed peppers (while wearing gloves). Wash and cut the
tips off of peppers, and scrape the seeds out of the insides
(using a thin knife). Rinse. Mix cream cheese and chives and
chipped beef in a food processor, until it is like a cheese
ball in texture. Stuff peppers with mixture; cut in 1-inch
slices across the pepper. Serve chilled.
----------------------------------------------------------------------------
sue (9:28:29 pm) : THE CHILI POT
The secret to this chili: start with lean been so you don't have to drain
off drippings.
2 pounds extra lean ground beef
3 medium onions, chopped ( 1 1/2 cups)
1 large red bell pepper ( 1 cup)
1 teaspoon minced fresh garlic
1 can ( 28oz.) whole tomatoes with thick tomato puree
1 can ( 6 oz.) tomato paste
1 can ( 15 1/2 oz.) kidney beans, drained
2 teaspoons chili powder, or to taste
1 teaspoon salt, or to taste
2 or 3 drops hot-pepper sauce
1/4 cup chopped fresh parsley
Toppings:
Shredded lettuce
Chopped fresh tomatoes
Chopped onion
Shredded Cheddar cheese
Tortilla chips, broken into small pieces
Microwave method: Crumble beef into a 3-quart microwave-safe casserole or
Dutch oven; add onions, red pepper and garlic. Cover with lid, cook on HIGH
until meat loses pink color, about 6-8 minutes, stirring once with fork to
break up meat. Add remaining ingredients except toppings and cook uncovered
on HIGH 20-25 minutes until hot and bubbly, stirring twice. Let stand 5
minutes before serving. Serve with toppings.
Conventional method: Cook beef, onions, red pepper and garlic in 3-quart
Dutch oven over medium-high heat until onions are tender and beef loses pink
color. Add remaining ingredients except toppings, reduce heat to low and
simmer uncovered until flavors are blended, at least 1 hour. Serve with
toppings. Makes 8 servings.
TIP Chili flavors blend upon standing. So consider doubling this recipe,
refrigerate some for the next day, then freeze the rest.
----------------------------------------------------------------------------
Betsy-TKL (9:28:36 pm) :
SALSA VERDE 2
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiments Sauces
Dips Mexican
Tex-Mex
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Mexican green tomatoes
(10oz) -- drained
1/4 cup Onions -- finely chopped
1 tablespoon Cilantro; coarsely chopped -- *
1 teaspoon Canned Serrano chilis
Drained, rinsed -- and
Finely chopped
1/4 teaspoon Garlic -- finely chopped
1/2 teaspoon Salt
1/8 teaspoon Freshly ground black pepper
* Also called Chinese Parsley or Fresh Coriander. In a small bow, combine
the tomatoes, onions, coriander, chili, garlic, salt and pepper to taste.
Mix gently, but thoroughly together. Taste for seasoning.
Refrigerate if not to be used immediately. It will only keep for a couple
of days. Yield: 1 cup.
----------------------------------------------------------------------------
Vicki,La (9:30:03 pm) : This recipe for Sopa de Tortillas (Tortilla Soup) is
from _The Art of
Mexican Cooking_ by Aaron and Salom.
Sopa de Tortillas
Serves 4
1 package tortillas (I use eight)
2 Tbsp olive oil
1 clove of garlic
1 cup tomato puree
1 onion, chopped
1 Tbsp freshly chopped parsley
1 tsp chili powder
1 bay leaf
2 cups water
1 1/2 Tbsp grated cheese
Cut tortillas in narrow strips with scissors and set aside to dry. Heat
oil in casserole. Cook garlic clove in oil until burned black and
remove. Brown tortilla strips in oil and add tomato puree, onion,
parsley, chili powder, bay leaf, and 2 cups water. Simmer for about 15
minutes or until tortilla strips are soft and soup is almost dry.
Sprinkle grated cheese on top.
Andrew
----------------------------------------------------------------------------
linda/tennessee (9:30:50 pm) : * Exported from MasterCook *
>
> Crab Stuffed Jalapenos
>
> Recipe By :
> Serving Size : 30 Preparation Time :0:00
> Categories : Appetizers
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 pound Flaked crabmeat
> 1/4 teaspoon Salt
> 1 can Jalapeno peppers -- (11oz)
> 1/4 teaspoon Black pepper
> 2 tablespoons Green pepper -- finely chopped
> 1/8 teaspoon Cayenne pepper
> 2 tablespoons Onions -- finely chopped
> 1 Clove garlic -- minced
> 1/4 cup Cracker meal
> 1/4 cup Milk
> 1 Egg -- beaten
> -----BREADING MIXTURE-----
> 2 cups Cracker meal
> 1/4 teaspoon Salt
> 1 cup Milk
> 1/4 teaspoon Pepper
> 2 Eggs
>
> Cut peppers in half lengthwise. Discard pulp and seeds and rinse
> carefully.
> In a large mixing bowl, combine remaining ingredients except breading
> mixture. Stuff pepper halves with crab mixture and press stuffing around
> pepper. Set peppers aside. To prepare Breading Mixture, place cracker
> meal in a flat pan, mix together milk, eggs and salt and pepper. Dip
> peppers in egg mixture, then in cracker meal. Repeat procedure. Deep fry
> at 365 degrees until golden brown. Drain on absorbent paper.
----------------------------------------------------------------------------
sue (9:31:06 pm) : El Torito Chicken and Lime Soup
Yield: 4 servings
1 qt Chicken stock
2 Limes, (just the juice)
1 ts Dried Mexican oregano
1 ts Dried basil
1 ts Pureed chipotle chile
1 Bay leaf
Salt & White pepper
2 Chicken breast halves*
1 c Julienne-cut tomatoes
1/2 c Julienne-cut red onion
1 tb Minced cilantro
4 oz Jalapeno Jack cheese, cubed
2 Corn tortillas, cut in
-strips
1 Avocado *
4 Lime slices
4 Cilantro sprigs
* Note - Chicken breasts should be cooked and shredded. Avocado,
peeled, pitted and sliced.
Combine stock, lime juice, oregano, basil, pureed chipotle and bay
leaf in stock pot. Season to taste with salt and white pepper. Bring
to boil. Simmer 15 minutes.
Add shredded chicken, tomatoes, red onion and cilantro. Bring to
boil. Simmer 5 minutes. Adjust seasonings to taste. Ladle very hot
soup into warm soup bowls. Drop in cheese cubes. Garnish each
serving with a few tortilla strips, avocado slices, lime slice and
cilantro sprig. Makes about 1 quart.
Each serving contains about 313 calories; 1102 mg sodium; 39 mg
cholesterol; 20 grams fat; 16 grams carbohydrates; 19 grams protein;
1.5 grams fiber; 57% calories from fat.
Source-"Culinary SOS", The Los Angeles Times, 2/27/92
Syd.Bigger@salata.com (Syd Bigger)
From the Chile-Heads Recipe Collection
http://neptune.netimages.com/~chile/recipes.html
----------------------------------------------------------------------------
Vicki,La (9:31:18 pm) : This is a simplified recipe for tamales but they
still should have a
fairly authentic taste.
Basic tamales
24 dried corn husks
1 cup lard
1 teaspoon salt
2 1/2 cups masa harina mix
1 1/2 cups warm pork or poultry broth filling (Turkey in Green Mole
Sauce or Pork in Red Tomato Sauce)
To saok corn husks, cover with warm water; weigh down. Let soak at
least 3 hours or overnight.
For tamale dough: Beat lard and salt until fluffy. Slowly beat in
masa harina mix alternately with broth until very light and fluffy.
To assemble tamales: Drain corn husks, pat dry. Spread 2 tablespoons
dough on center of husks forming a 3 x 2-inch rectangle and spreading
copletely to right edge.
Spoon 1 tablespoon filling lengthwise down center of rectangle.
To enclose tamales, turn right side over to center of filling; fold
left side over filling, allowing plain part of husk to wrap around
filling. Fold top end down over bottom end. Secure ends by tying a
string around center of tamale.
To steam tamales, place a rack 2 inches above gently boiling water
in steamer or 4-quart dutch oven. Stack tamales, folded side down,
on rack. Cover, steam about 2 hours or until done. To test for
doneness, remove one tamale from center and one from side of steamer.
Open husks; tamales should be firm and come away easily from husk.
Makes 24.
Turkey in green mole sauce
3/4 cup turkey or chicken broth
1/2 cup toasted sesame seeds
1/4 teaspoon cumin
1/8 teaspoon pepper
1 cup canned, drained, chopped tomatillos
1/4 cup chopped onion
4 serrano chilies, seeded and chopped
1 1/2 teaspoons salt
2 garlic cloves
2 sprigs fresh coriander
2 tablespoons lard
2 cups shredded, cooked turkey or chicken
Place broth, sesame seed, cumin and pepper in blender container.
Blend until smooth, set aside. Place tomatillos, onions, chilies,
salt, garlic and coriander in blender, blend until smooth. Heat lard
in heavy 10-inch skillet; add tomato puree (hm, I noticed this recipe
neglected to list the amount. I'd say try 1/8 to 1/2 cup). Cook over
high heat about 10 minutes or until reduced, stirring occasionally.
Reduce heat. Gradually stir in sesame seed mixture. Do not boil.
Add turkey; continue cooking over low heat 5 to 10 minutes or until
mixture is thick. Makes about 2 1/2 cups.
Note: To use fresh tomatillos, remove papery husks; rinse. Place in
saucepan, cover with water. Simmer about 10 minutes, or until tender.
Drain.
Pork in red tomato sauce
2 large ripe tomatoes
2 garlic cloves
1 teaspoon salt
1 tablespoon lard
1/2 cup choped onion
4 fresh jalapenos, seeded and chopped
2 cups shredded cooked pork
Broil tomatoes until charred on all sides; cool. Place in blender
container with garlic and salt; blend until smooth. Heat lard in
heavy 10-inch skillet. Add onion; saute until tender. Add tomato
puree and chilies. Continue cooking over medium heat about 5 minutes.
Add pork; continue cooking over medium heat 8 to 10 minutes or until
mixture is thick. Makes about 2 1/2 cups pork filling.
Sweet tamales
32 dried corn husks
1 cup lard
1 teaspoon salt
3 cups masa harina mix
1 1/2 cups warm water
1/2 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspon cinnamon
1/4 teaspoon nutmeg
2/3 cup chopped pecans
2/3 cup raisins
Soak husks according to directions in Basic Tamales. For tamale dough:
Beat lard and salt until fluffy. Slowly beat in masa mix alternately
with water until very light and fluffy. Add brown sugar, baking powder,
cinnamon and nutmeg, mixing until well blended.
To assemble tamales: Drain corn husks; pat dry. Spread 2 tablespoons
dough on center of husks, forming a 3 x 2-inch rectangle and spreading
completely to right edge. Spoon 1 teaspoon each pecans and raisins
lengthwise down center of rectangle.
To enclose and steam tamales, proceed according to directions in Basic
Tamales. Makes 32.
----------------------------------------------------------------------------
linda/tennessee (9:32:09 pm) : STUFFED JALAPENO PEPPERS
>
> Recipe By :
> Serving Size : 6 Preparation Time :0:00
> Categories : Appetizers Mexican
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 11 To 14 oz can pickled
> -jalapeno peppers, whole and
> Drained
> 1 8 oz pkg cream cheese,
> -softened
> 2 Eggs, boiled
> 1/4 ts Garlic salt
> 1 tb Finely chopped onion
> 4 tb Mayonnaise
>
> Cut each jalapeno pepper in half lengthwise and remove veins and seeds.
In
> a small bowl blend the cream cheese, eggs, and mayonnaise. Stir in the
> onion and garlic salt to taste. Stuff pepper halves with cheese
mixture.
> Chill before serving.
----------------------------------------------------------------------------
Vicki,La (9:32:12 pm) : Below is a recipe for Stuffed Sopaipillas from the
Cocinas de New Mexico
cookbook. Their web site is located at:
http://www.viva.com/nm/food.recipes.cocinas.html
I am not affiliated with this cookbook, but I am from New Mexico and
it's the one I use.
Enjoy,
Maureen
Sopaipillas Rellenas (Stuffed Sopaipillas)
Yield: 3-6 servings Heating Time: 15 minutes
Temperature: 3500F
6 4-inch square sopaipillas*
2 cups Red or Green Chile Sauce
1 1/2 cups cooked ground beef
1 medium onion, chopped
1 1/2 cup grated sharp cheddar cheese
Shredded lettuce (optional)
Tomato wedges (optional)
Cut a slit along one side of each sopaipilla with a sharp knife. Fill
sopaipillas with Frijoles Refritos and/or ground beef, onion, and cheese.
Place sopaipillas in individual dinner plates and top with chile sauce.
Place in 3500F oven for 15 minutes, or until cheese is melted. Garnish
with lettuce and tomato wedges.
----------------------------------------------------------------------------
Vicki,La (9:33:15 pm) : >From the Sunset Mexican Cook Book
Tacos
Ground Beef Filling
Salad oil
12 corn tortillas
Garnishes
Prepare Ground Beef Filling and keep warm.
Pour oil to a depth of 1/2 inch into a wide frying pan and heat to 350F on
a deep-frying thermometer. When oil is hot, add a tortilla and cook until
soft (about 10 seconds). Using tongs, fold in half; hold slightly open
and continue to cook, turning once, until crisp (about 1 more minute).
Repeat for remaining tortillas, adding more oil sa necessary. Drain on
paper towels.
Spoon 2 to 3 tablespoons of the filling into each taco shell. Offer
garnishes to spoon on individual servings.
Ground Beef Filling. Crumble 1 pound lean ground beef (I use ground turkey)
into a wide-frying pan over medium-high heat. Add 1 medium-sized onion,
chopped, and 2 cloves (or more) of chopped garlic. Cook, stirring often,
until meat is browned and vegetables are soft (about 10 minutes). Pour off
fat.
Stir in 1 1/2 teaspoons chili powder, 1/2 teaspoon paprika, 1 teaspoon
ground
cumin, 1/2 cup Mild Chile Sauce or canned tomato sauce and 2 teaspoons
Worcestershire. Simmer until thickened (about 5 minutes).
Garnishes. Choose from the following: 2 or 3 ripe tomatoes, diced, shredded
Cheddar cheese, shredded lettuce, 1 avocado, diced, sour cream and salsa.
Mild Chile Sauce
3 1/2 pounds tomatoes, cored adn quartered
2 Anaheim chiles, stemmed and seeded
1 large onion, quartered
1 clove garlic
3/4 cup sugar
1 tablespoon salt
1 1/2 cups cider vinegar
3/4 teaspoon each grund cinnamon and cloves
1/2 teaspoon ground ginger
In a blender or food processor, whirl tomatoes, chiles, onion and garlic
in batches until pureed. Pour into a 4 qurt pan and stir in sugar, salt,
vinegar, cinnamon, cloves and ginger.
Simmer over low heat, stirring often, until thickend and reduced to 1 quart
(about 1 1/2 hours).
----------------------------------------------------------------------------
linda/tennessee (9:34:26 pm) : Beef Fajita Marinade
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Beef
To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 oz. cups Beer
1/2 cup Italian Salad Dressing
5 cloves Garlic (minced)
2 Tbs Lemon or Lime Juice
1 Tb Sugar
Salt/Pepper
3 Cloves
Worchestershire Sauce
2 Tbs Vinegar
Combine all ingredients in a large pan. Add beef fajitas
then over and chill in refrigerator over night.
----------------------------------------------------------------------------
Vicki,La (9:34:37 pm) : Sopaipillas (Mexican Fritters)
My mother cut this recipe out of a magazine for me, knowing
my love for these delectable little plump pillows! With this recipe you
can make these Mexican Fritters as well as any restaurant can. Go for
it!
- Lisa Wilson Henderson
Makes over 1 dozen, at least.
Ingredients:
1 & 3/4 cups sifted flour
2 tsp. baking powder
1 tsp. salt
2 Tbsp. lard or shortening
2/3 cup water (a little more or less may be needed)
oil or fat for deep frying (I use about 2 cups of veg. oil)
Directions:
Begin heating the oil to 375 F. in a heavy saucepan, or use a
deep fryer. (Use a candy thermometer if you have one to guage
temperature.) Sift the pre-sifted flour, baking powder, and
salt onto a pastry board, or into a bowl. Cut in the lard or
shortening and gradually add the water until everything sticks
together.
Knead the dough very briefly, cover it, and let it rest for 5
minutes. Lightly flour the board and, with a floured rolling
pin, roll out the dough into a very thin rectangle. Cut it into 3-
inch squares and drop them, a few at a time, into deep hot fat
(375 F.).
Turn the squares as they cook, to make them puff evenly.
Fry the sopaipillas for about 5 minutes (I say 1 minute is
enough) until they are nicely browned on both sides. Drain on
absorbant paper and serve hot, with honey or syrup.
Enjoy!!!
----------------------------------------------------------------------------
Betsy-TKL (9:34:38 pm) :
Biscochitos- a cut out sugar cookie
1 cup of sugar
1 cup margarine or butter
3 tablespoons sweet sherry
1 egg
3 cups flour
2 teaspoons baking powder
2 teaspoons anise seed crushed or 1 teaspoon anise oil or flavoring
1/4 teaspoon salt
1/4 cup sugar
1 teaspoon cinnamon
Heat oven to 350 degrees. Mix sugar and margarine, sherry and egg in a large
bowl. Stir in the remaining ingredients except the 1/4 cup sugar and the
cinnamon. Divide dough into two balls. Roll out each ball to 1/4 inch thick
and cut into any shape with cookie cutters. Place on ungreased sheet. Mix
together the sugar and cinnamon and sprinkle on the cookies before baking.
Bake 10-12 minutes until golden.
These cookies are cute made into a cactus shape. Pinch off balls of dough,
one
larger than a quarter and 2 the size of a nickel. Roll each of the balls
between your palms to make cigar shape. Flatten the large one to make the
main stem of the cactus. Bend one third of each of the two smaller ones to
make a J shape and attach them at uneven intervals on each side to make the
"arms". Flatten them to match the trunk and bake.
Let you daughter taste the anise first. Often children do not like it as
much as
adults. If your daughter does not like the anise flavor simply substitute
cinnamon oil or flavoring. It is very popular in Mexico.
Nancy Lee Collins
bcollins@students.wisc.edu
----------------------------------------------------------------------------
Betsy-TKL (9:36:11 pm) :
Newsgroups: rec.food.recipes
From: jbanas@unm.edu (James Banas)
I have a book of recipes from a family who has started several different
restaurants in the state of New Mexico serving New Mexican foods. Their
recipe for sopaipillas:
2 cups flour
2 teaspoons baking powder
1 level teaspoon salt
1 tablespoon shortening
milk
Sift flour, baking powder and salt. Cut shortening into flour mixture,
until well blended. Add enough milk to make a medium soft dough, like
pie crust. Cover bowl in which dough is placed and allow to stand for
25 or 30 minutes. Roll out to 1/4 inch thickness. Cut into triangles
and fry in deep fat. Drain well on paper towel. Serve while hot. Honey
is very good with sopaipillas.
----
The Indian fry bread in this area, and the sopaipillas taste more or less
the same to me, so I don't know if they are the food of a single culture.
I had always thought sopaipillas were a Spanish dish, but perhaps they
got it from the Native Americans in the area. In any case, they are indeed
very good !!
(Some dishes use sopaipillas to stuff them with various ingredients, for
instance chili and taco meat).
There are also restaurants in this area that sell ready-made mixes for
making sopaipillas. I had the opportunity to go in the back kitchen of
one restaurant making them. They had the dough all rolled out, and cut it
into triangles (actually they looked more like trapezoids), and would just
drop them in the oil bath and take them out just seconds later after they
had puffed out.
----------------------------------------------------------------------------
Betsy-TKL (9:37:27 pm) :
Newsgroups: rec.food.recipes
From: LAURA@server1.fasis.yorku.ca ("Laura J. Smith")
Sopaipillas
(Recipe from the New Mexico Cook Book by Lynn Nusom)
2 cups flour
2 tsp. baking powder
1 level tsp. salt
1 tsp. sugar
1 tbsp. pure lard or shortening
warm water
oil for deep-fat frying
honey
Mix flour with baking powder, salt and sugar. Cut lard (or
shortening) into flour mixture. Add enough warm water to
make a medium-soft dough similar to a pie crust. Put dough
in a covered bowl and let stand at room temperature for 30
minutes. Then roll dough on floured board to 1/8 inch
thickness. Cut into 3 inch triangles and fry in deep hot fat
until sopaipillas are fluffy and golden brown. Remove from
fat and drain on paper towels. Serve hot with honey.
Makes 2 dozen.
----------------------------------------------------------------------------
Vicki,La (9:37:55 pm) : Seviche, like gravlax and sushi, is raw fish
(gravlax is Scandinavian;
sushi is of course Japanese). Latin American in origin, it uses citrus
juice to 'cook' the fish. I don't understand how, I'm not a chemist. :-)
Anyway, the recipe given in Cooking A to Z (Calif. Culinary Acad., 1992):
1 1/2 lb white-fleshed fish, skinned and boned
1 1/2 cups fresh lime juice
1 cup vegetable oil
1 cup fresh orange juice
1-2 hot red chilis, seeded and slivered
1 small onion, sliced paper-thin
1 clove of garlic, minced
the traditional 'salt and peper to taste'
Cut the fish into 1/2-inch cubes; place in a small glass dish and cover
with lime juice. It is extremely important that the fish is completely
covered. Add more juice if necessary.
Cover with plastic wrap and refrigerate 4-5 hours. In the meantime,
combine the oil, orange juice, chilis, onion, and garlic. After fish has
marinated for 3 hours, add this mixture. Chill at least 2 more hours.
Add salt and pepper to taste.
Serves 6-8.
--Lance
----------------------------------------------------------------------------
Vicki,La (9:39:25 pm) : From: rfoster@bellsouth.net (Robert Foster)
Newsgroups: rec.food.recipes
Subject: Salpicon (Mexican Shredded Beef)
SALPICON (MEXICAN SHREDDED BEEF)
8 lbs. top sirloin or eye of round (well trimmed chuck works equally
well)
2 cloves garlic, chopped
1 bay leaf
1 (12 oz.) can tomatoes
1/4 c. chopped fresh cilantro
Salt and pepper to taste
1 (8 oz.) bottle Italian style salad dressing
1 c. cooked garbanzo beans
1/2 lb. Monterey Jack, cut into 1/2 inch squares
1 c. chopped green chilies (fresh or canned)
2 avocados, in strips
1 bunch parsley
Place beef in heavy pot; cover with water and add garlic, bay leaf,
tomatoes, cilantro, salt and pepper. Cook over medium heat about 5
hours, or until meat pulls apart. Remove meat from broth, cool and
cut into 2 inch squares. Shred with two forks or in processor with
short pulses. (At this point, the meat can be used for burritos or
other recipes calling for shredded beef. Also, may be frozen up to 3
months.) Arrange beef in a 9 x 11 inch glass dish. cover with
salad dressing and allow to marinate in refrigerator overnight.
Before serving, arrange the following in layers over beef: beans,
cheese, chilies, and avocados. Decorate with parsley. This is a
perfect dish for a buffet table.
----------------------------------------------------------------------------
Betsy-TKL (9:39:50 pm) :
Date: Fri, 10 Jun 1994 22:26:17 -0400
From: Diana Rattray DIANAR@DELPHI.COM
* Exported from MasterCook II *
Mexican-Style Chicken
Recipe By : from Mexican Family Cooking by Aida Gabilondo
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Mexican
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 frying chickens (2 1/2-3lbs each) -- cut up
1 quart water
1 bay leaf
2 cloves garlic -- crushed
few peppercorns
1 tablespoon salt
1 cup onion -- chopped
1/4 cup oil
1 can italian-style tomatoes (or 4 fresh) -- chopped
2 cans green chiles(mild)
1/2 teaspoon oregano
4 cloves garlic -- mashed
Poach chicken pieces until almost tender, about 15 minutes, in 1 quart of
well-seasoned water, adding bay leaf, 2 garlic cloves, peppercorns, and
salt.
Let chicken cool in broth. Saute onion until golden in hot oil in deep
kettle
or dutch oven. Add the tomatoes (do not blend tomatoes, just break them with
your hands) and chiles. Season sauce with salt, black pepper, and oregano.
Add 2 cups reserved chicken stock. Boil 5 minutes, add mashed garlic, and
correct seasoning. Place chicken in baking dish, pour all of the sauce over
it,
cover, and bake in 350 deg. oven for 15 minutes, until bubbly.
----------------------------------------------------------------------------
linda/tennessee (9:40:30 pm) : Red Or Green Rice A La Cantina
Recipe By : Cantina
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Rice
Lois' Cookbook
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups long grain white rice -- uncooked
1/4 cup vegetable oil
1 yellow onion -- diced
2 cloves garlic -- minced
1 1/2 cups chicken stock
*** FOR RED RICE ***
1 1/2 cups red salsa
plus 2 or 3 fresh whole red serrano chili
-- pepper
*** FOR GREEN RICE ***
1 cup green salsa
-- pureed with 3 fresh poblano chili
peppers
-- roasted and peeled
Place the rice in a large bowl (not a colander) and rinse under cold
running water for 5 minutes. Drain.
In a saucepan over high heat, warm the oil. Add the onion and garlic and
saute until golden, about 5 minutes. Add the rice and saute for 5 minutes
longer. Pour in the chicken stock.
For red rice, add the red salsa and serrano chilies; for green rice, add
the green salsa and poblano chilies. Bring to a boil. Reduce the heat to
low, cover and cook until the stock is absorbed, about 20 minutes.
Remove from the heat and let stand, covered, for a few minutes. Fluff with
a fork and serve. Makes about 5 cups.
I made the red version. It was very quick/easy. I trimmed with cheese to
give it some umph. I'd use this recipe when in a hurry. It is a mild rice,
very Americanized.
----------------------------------------------------------------------------
Betsy-TKL (9:41:05 pm) : Date: Fri, 10 Jun 1994 22:26:17 -0400
From: Diana Rattray DIANAR@DELPHI.COM
* Exported from MasterCook II *
Ranch-Style Shrimps "Camarones Rancheros"
Recipe By : from Mexican Family Cooking by Aida Gabilondo
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound medium shrimp
8 tablespoons butter
1 large garlic clove -- mashed
salt and pepper
1/8 cup cooking oil
1 cup onion -- thinly sliced
2 cups tomatoes, red ripe -- chopped
1 teaspoon oregano -- crushed
1 chiles serranos -- sliced
Wash the shrimp thoroughly. Shell and devein. Wash again and dry in paper
towels. Stir-fry in the butter in a medium skillet, with the mashed garlic
added, for 2 or 3 minutes. Add a little salt and pepper but be careful if
you
are using salted butter. Set aside. In a large skillet heat the oil and
saute
sliced onion, stirring constantly. When onion is limp, add the chopped
tomatoes with 3 or 4 tablespoons of water and season with salt and pepper to
taste. Allow to cook over moderate heat, stirring occasionally, and correct
seasoning before adding the crushed oregano. Cook 3 more minutes, covered,
and
add the shrimp and the chile slices. Remove from heat and serve in the
skillet
or a heated serving dish. Remove the chile slices and save for the chile
eaters.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with fresh lemon or lime slices and rice
----------------------------------------------------------------------------
Vicki,La (9:41:09 pm) : Newsgroups: rec.food.recipes
Subject: Chile Con Queso Crepes
CHILE CON QUESO CREPES
16 ounces chile (canned or homemade)
2 cups shredded Cheddar cheese
1 cup chopped onion
8 oz. taco sauce
16 large cornmeal crepes
If you like extra spice, add 1/2 teaspoon of chile powder to the cornmeal
crepe recipe. Fill each crepe with about 2 tablespoons each of chile and
cheese and 1 tablespoon each of the onion and taco sauce. Roll up. Arrange
the crepes on a greased baking sheet. Cover them lightly with foil. Bake in
a preheated 400 F oven for 8 to 10 minutes.
CORNMEAL CREPES
These little suckers are a bit heavier than traditional crepes. As a
result, they work well with heartier fillings. I personally like them
filled with chile or ratatouille.
3 eggs
1 cup milk
2 tablespoons oil or melted butter
3/4 cup all-purpose flour
1/2 cup cornmeal (yellow or white)
1/4 teaspoon salt
Combine all of the ingredients in a blender and blend until smooth. Or,
beat the eggs, then beat in the oil or butter. Add the dry ingredients and
beat until smooth. Let the batter stand, if you wish, or use it
immediately, stirring before each crepe is baked.
----------------------------------------------------------------------------
linda/tennessee (9:42:31 pm) :
Taco Chicken Wings
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Mexican Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 Pounds Chicken Wings
1 Env Taco Seasoning Mix
2 Cups Dry Bread Crumbs
1 Jar (16Oz) Taco Sauce
Remove wing tips and discard. Cut wings at joint. Combine bread
crumbs and taco seasoning mix; mix well. Preheat oven to 375. Dip
each chicken piece in taco sauce then roll in bread crumbs; coat
thoroughly. Place on lightly greased baking sheet. Bake for 30-35
mins.
----------------------------------------------------------------------------
Vicki,La (9:42:38 pm) : Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Posole
1 lb pork neck bones
2 cups chicken broth
1/2 cup chopped onion
3-4 cloves garlic
3 lb pork shoulder butt, cut in 1-inch cubes
6oz dried California chiles (about 12 pods) OR 6 tbsp chili powder
2 cups white hominy
salt & pepper
1. Cook bones in chicken broth with onion and garlic for about 2 hours.
Cut meat from bones and return meat to kettle. Add pork cubes and
cook for 45 minutes.
2. Remove seeds and veins from dried chiles. Soak chiles in boiling
water for about 20 minutes. Drain and puree in blender or rub
through a sieve.
3. At end of 45 minutes, test to see if pork is done; continue cooking
if pork cubes are not tender.
4. Add pureed chiles and hominy. Season to taste with salt and pepper.
Pozole
1 chicken, 3-4 lbs, cut into serving pieces
1 lb pork loin, cut into 2 in. cubes
Chicken stock to cover
2 cans hominy (or about 3 cups fresh)
salt and pepper to taste
2-3 pequ!n peppers (see above)
or 1 tsp red pepper flakes
2-3 limes, or lemons, cut in wedges
10 radishes, washed and sliced
small head of lettuce, shredded
1 Bermuda onion, minced
4-5 Tbs oregano
In a large pot, place the chicken, pork, and chiles, and
cover with chicken stock. Simmer for 45 minutes. If you wish at
this point you may remove the chicken and remove the skin and
bones, returning the meat to the pot, as it is easier to eat this
way. Add the hominy and continue to cook for about 15 minutes, or
until the meat is done and tender. Season to taste.
Serve the soup in large bowls, making certain that each gets
pork, chicken and hominy. Place the lettuce, limes, oregano, and
onion in serving bowls and allow each guest to garnish their own
bowl of soup. It's simply wonderful!
From: jongleur@aol.com
Vegetarian Posole
1/2-1 cup onion, chopped.
2-5 cloves garlic, chopped.
1 1/2 cups mushrooms cut into halves or quarters.
2 sliced carrots
1 cup green beans
2 cups chopped squash ( I use Tatuma squash)
2 cups canned tomatoes or 4 to 7 fresh tomatoes and 1/2 cup water
One can (29 ounces) hominy
pinch salt
2 teaspoons each (more or less) cumin and oregano
black pepper to taste.
Fresh cilantro to taste (3-6 Tablespoons, shredded)
Brown the onions and garlic in a little oil.
Add the vegetables to the browning onions and garlic.
Add the tomatoes and cook until vegetables start to soften (about 10-15
minutes).
Add the seasonings. Add the hominy.
Cook until all vegetables and the hominy are soft (another 10-15 minutes).
----------------------------------------------------------------------------
sue (9:43:06 pm) : Chili Seasoning Mix
1 tb Unbleached Flour
1 1/2 ts Chili Powder
1/2 ts Crushed Dried Red Pepper
1/2 ts Sugar
2 tb Instant Minced Onion
1 ts Seasoned Salt
1/2 ts Instant Minced Garlic
1/2 ts Ground Cumin
Combine all ingredients in a small bowl and blend well. Spoon mixture into a
6-inch square of aluminum foil and fold to make it airtight and label as
Chili Seasoning Mix. Store in a cool, dry place and use within 6 months.
Makes 1 package (about 1/4 cup) of mix. To make additional packages,
increase ingredient amounts using the above recipe. Chili: Brown 1 lb of
lean ground beef in a medium skillet over medium-high heat; drain. Add 2 (15
1/2 oz) cans of kidney beans, 2 (16 oz) cans of tomatoes and 1 pkg of
seasoning mix. Reduce heat and simmer 10 minutes, stirring occasionally.
Makes 4 to 6 servings.
----------------------------------------------------------------------------
Vicki,La (9:44:14 pm) : Newsgroups: rec.food.recipes
Subject: Picadillo
Recipe for Picadillo
1 tbs. olive oil 2 tbs. Worcestershire sauce
1 cup chopped onion 2 cloves garlic, crushed
1/2 large green pepper, diced 1/4 cup raisins (optional)
1 pound ground beef 15 oz. can tomato sauce
1/3 cup pitted green olives
2 tbs. white vinegar
Heat oil in frying pan and add onions. Saute until onions are golden,
but not black. Add the garlic and green pepper and gently saute about 5
minutes. Add the ground beef; break up into small pieces and cook until
it browns. Drain excess fat. Add the tomato sauce, Worcestershire
sauce, and vinegar. Cook on low heat about 30 min. Add salt and pepper
to taste. Add olives about 5 minutes before serving. Serve over yellow
rice. 4 servings.
This is a dish popular in South Florida, which has a large population of
Spanish-Americans.
----------------------------------------------------------------------------
linda/tennessee (9:44:45 pm) : South of the Border Casserole
Notes:because the pasta is uncooked, it absorbs all the flavor.
1 lb. very lean ground beef
3/4 cup diced onion
3/4 cup diced green bell pepper
2 fresh jalapeno peppers, seeded & minced
1 28 oz can whole tomatoes
2 cups nonfat sour cream
1 tablespoon clover honey
1 tablespoon chili powder
1/2 teaspoon salt
8 oz uncooked penne or macaroni
Lightly spray a large nonstick skillet with vegetable oil. Add beef and
cook over med-high heat, breaking up , until it has lost pink color, about
5 min. Drain any fat from the pan. Add the onion and green pepper,
cooking until softened, about 5 minutes.
Stir in the jalapeno peppers, tomatoes, sour cream, honey, chili powder and
salt.
Add the pasta, stir , cover and simmer until the pasta is tender, about 25
minutes. Stir every 5 minutes, to keep the pasta from sticking to the
skillet bottom. Serve hot.
----------------------------------------------------------------------------
Vicki,La (9:46:04 pm) : Newsgroups: rec.food.recipes,rec.food.cooking
Subject: COLLECTION: Mexican Desserts
Mexican Flan (custard)
Traditionally this is made with a layer of caramelized sugar on the bottom
of the pan: heat white sugar in a heavy pan until it melts and turns light
brown, then quickly and carefully pour it into the baking pan and tilt the
pan so it runs all over the bottom.
8 eggs
2/3 C sugar
1/4 t salt
2 big cans (13 oz each) evaporated milk, undiluted
2 t vanilla
Beat eggs, mix in sugar and salt, then milk and vanilla. Pour into a
glass baking dish and set the dish in a pan of hot water in the oven at 350
degrees. Bake uncovered for 1 hour or until solid. I think it comes out
better if you don't stir it while it's cooking.
Elizabeth Harris
chlamy@acpub.duke.edu
----------------------------------------------------------------------------
Betsy-TKL (9:46:15 pm) :
Flan
CARAMEL
1/2 cup sugar and 1 tablespoon water - place in skillet on medium high heat.
stir constantly with a wooden spoon until sugar melts and begins to turn a
golden brown. I like mine to be as dark as possible (short of burning). You
will smell a 'smoky' scent which taints the flavor it you let it go a bit
too long. When the caramel is ready pour it into a well oiled 1 quart mold
(I use a fluted custard mold for mine) and tilt the mold until the bottom
(not sides) is well covered. Set the mold aside and allow it to cool while
you mix the custard.
CUSTARD
5 eggs beaten
1 (14 oz) can Eagle brand condensed milk
1 cup milk
1 teaspoon vanilla
1 teaspoon dark rum (optional)
mix custard well and pour into mold.
Place entire mold in a large pan and pour warm water in larger pan until it
reaches half way (or more) up the side of your custard mold.
Place in a pre-heated 350 degree F oven and bake until the tip of a knife
inserted in inserted in the center comes out clean.
Transfer IMMEDIATELY into the refrigerator to stop the cooking. After the
custard has cooled, cover and chill over night.
When ready to serve:
Run a knife around the edge to loosen (placing the mold in some warm water
may aid in unmolding also...) Cover with a serving plate and invert to
unmold.
Procgiy done, the caramel will flow down the sides of this lovely wonder.
Do not be concerned if some caramel stays in the bottom of the mold, this is
almost unavoidable. Slice and serve slightly chilled.
Enjoy,
Terry A. Austin
TAAustin@unt.edu
----------------------------------------------------------------------------
END OF FILE - Part 2 (of 3)
The Kitchen Link