Recipe: Tex-Mex Recipes (11) - 01-20-98 Recipe Swap (part 3 of 3) - updated

11 TEX-MEX RECIPES (part 3 of 3)
Recipe Swap - January 20, 1998

RECIPES IN THIS FILE:
Garry's Tex-Mex Enchiladas
Tex-Mex Beef Stew
Taco Salad with Salsa Vinaigrette
Tortilla Casserole
Fire and Ice
Taco Salad with Salsa Vinaigrette
Tortilla Soup with Chicken and Lime
Southwest Scrambled Eggs with Jalapeno Jelly
Quesadillas with Pineapple Salsa
Red Beans and Brown Rice with Salsa
Off topic: Sicilian Pasta

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GARRY'S TEX-MEX ENCHILADAS
Source: Garry Howard, 1994

"When I was growing up, these enchiladas with rice and refried beans was the essence of Mexican food. I now make a lot more sophisticated types of enchilada sauces and use different cheeses but I still make these occasionally when I get the craving for them. Also, we hardly ever have a family get-together with my mother and brother without making these. It's funny how you can't really outgrow the foods you ate while growing up. Warning, this is definitely NOT low-fat chow!"

Vegetable oil
1 dozen corn tortillas
1/2 pound American cheese,* grated, divided use
1 large onion, chopped
1 large can chili with beef (your favorite brand)
FOR SERVING:
Mexican rice
Refried beans

Add just enough vegetable oil to a frying pan to cover the bottom and heat over medium flame. Fry the tortillas in the oil just enough to heat and soften them. (If the oil is too hot, or if you fry them too long, they will turn hard and crisp and you won't be able to roll them. A few seconds on each side is usually enough.) Stack on a plate covered with a paper towel.

Sprinkle some cheese and onion on a tortilla and carefully roll into a tube. Lay in a casserole dish with the seam side down. Continue until all the tortillas are filled.

In a saucepan, heat the can of chili and pour evenly over the top of the filled tortillas.

Bake in a 350 degree F oven until the enchiladas are heated through and the chili is starting to bubble. Sprinkle remaining grated cheese on top and return to oven until the cheese melts.

Serve with Mexican rice and refried beans.

*This recipe calls for American cheese. For Tex-Mex enchiladas no other cheese will do. American cheese has just the right salty flavor and melts to a great gooey consistency. I buy a chunk of American cheese at the deli and grate it. Make sure you have American 'cheese' and not the imitation cheese food stuff. Even though most people don't accept American cheese as 'real' cheese, and it is processed, there is a difference. Don't try to use those individually wrapped slices. I like Land-O-Lakes white American best.

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TEX-MEX BEEF STEW
Source: jeffb, 1994
From: Dawn,nys - 01-18-98

"Serve alone, or over rice, or in tacos or burritos."

1 (4 lb) beef roast (for stew), cut in 1-inch cubes
Olive oil
1 (7 oz) can green chilies
1 (1 lb) can tomatoes, chopped
1 (8 oz) can tomato sauce
1 onion, chopped
1 bell pepper, chopped
6 cloves garlic, chopped
1 Tbsp ground cumin
1 tsp coarsely ground black pepper
1 "bunch" cilantro, chopped
Juice of one lime
Salt, to taste
Chopped jalapeno pepper, to taste (optional)
Beef broth or water (as needed)

Brown beef in batches. Then add remaining ingredients. If you don't have enough liquid add beef broth or water.

Pressure cook for 30 minutes. Let pressure drop on its own. Or simmer, covered, for about 1+ hours or until tender.

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TACO SALAD WITH SALSA VINAIGRETTE
From: Jennifer
Makes 6 servings

FOR THE MEAT MIXTURE:
3/4 cup finely chopped onion
1 large garlic clove, minced
2 teaspoons ground cumin
2 teaspoons chili powder
1 1/2 tablespoons vegetable oil (plus additional for frying the tortillas)
1 pound ground chuck
2 tablespoons tomato paste
FOR THE TORTILLA CHIPS:
6 (7-inch) corn tortillas, cut into 1-inch triangles
FOR THE SALAD:
8 cups shredded romaine
3 tomatoes, cut into wedges
1 cup coarsely grated extra sharp Cheddar
1/3 cup thinly sliced scallion
Salsa Vinaigrette (recipe follows)

TO PREPARE THE MEAT MIXTURE:
In a large heavy skillet cook the onion, garlic, cumin, and chili powder in 1 1/2 tablespoons of oil over moderately low heat, stirring, until the onion is soft, add the chuck, and cook the mixture over moderate heat, stirring and breaking up any lumps, until the meat is no longer pink.

Add the tomato paste and salt and pepper to taste and cook the mixture, stirring, until the meat is cooked through. Transfer the mixture to a bowl and let it cool.

TO MAKE THE TORTILLA CHIPS:
In the skillet, cleaned, heat 3/4-inch of the additional oil to 375 degrees F and in it fry the tortilla triangles in batches for 30 seconds to 1 minute, or until most of the bubbling subsides. Transfer the chips with a slotted spoon to paper towels to drain and sprinkle them with salt to taste. The tortilla chips may be made 1 day in advance and kept in an airtight container.

TO MAKE THE SALAD:
On a large deep platter or in a large bowl arrange the romaine, spoon the beef mixture over it, and arrange the tortilla chips, tomatoes, Cheddar, and scallion decoratively over the salad.

TO SERVE:
Transfer the vinaigrette to a small bowl and serve it with the salad or pour the vinaigrette over the salad and toss the salad until it is combined.

SALSA VINAIGRETTE

1 large garlic clove, chopped
3 tablespoons red-wine vinegar
3 tablespoons fresh lemon juice
1/2 teaspoon ground cumin, or to taste
1/2 cup plus 2 tablespoons olive oil
1 cup chopped seeded tomato
1 large jalapeno pepper, seeded and chopped
1/2 cup loosely packed fresh coriander

In a blender blend together the garlic, vinegar, lemon juice, cumin, and salt and black pepper to taste, with the motor running add the oil in a stream, and blend the vinaigrette until it is emulsified. Add the tomato, the jalapeno pepper, and the coriander and blend the vinaigrette until it is smooth.

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TORTILLA CASSEROLE
Source: Jo Anne Merrill
From: Csally
Makes 8 servings

1 pound ground round or ground sirloin
30 ounces spaghetti sauce*
1 teaspoon lemon pepper
1 (4 ounce) can green chiles, drained and finely chopped
2 cups part skim ricotta cheese
2 eggs
8 corn tortillas
2 cups shredded Monterey jack cheese
4 tablespoons sliced black olives
Brown beef in a skillet; drain thoroughly.
Add the sauce, lemon pepper and green chiles. Simmer for 10 minutes.
Mix ricotta cheese and eggs in small bowl, blending well; set aside.

Use 2 pie-plates or similar sized oven-proof dishes. Place 1/2 cup of the sauce in each, spreading to cover bottom of dish. Place one tortilla in each dish. Spread with 1/8th of the ricotta-egg mixture. Top with about 1/3 cup of meat sauce mixture, 1/3 cup grated cheese and sprinkle sliced olives over top of each. Continue layering, ending with meat sauce and jack cheese. You will have 2 stacks of 4 tortillas each.

Bake in preheated 350 degree F oven for 30 minutes. Let stand for few minutes, then slice into pie-shaped wedges and serve immediately.
*Use the canned sauce of your choice, about a 30 ounce jar.

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FIRE AND ICE
Source: Treasury of Light Cooking - 3 books in 1
From: Nancy/CA
Makes 6 servings

2 cups vanilla ice cream, ice milk or low fat ice cream
2 teaspoons finely chopped jalapeno pepper
1 teaspoon grated lime peel, divided use
1 cup water
1/4 cup sugar
1 cup peeled and chopped kiwifruit
1 tablespoon lime juice
1 cup fresh raspberries

TO PREPARE THE ICE CREAM:
Soften ice cream or ice milk slightly in small bowl. Stir in jalapeno and 1/2 teaspoon lime peel. Freeze until firm.

Combine 1 cup water, sugar, and remaining 1/2 teaspoon lime peel in small saucepan; bring to a boil. Boil, uncovered, 5 minutes or until reduced by about one-third. Remove from heat and cool to room temperature.

TO PREPARE THE KIWI MIXTURE:
Place kiwifruit and lime juice in blender or food processor; process until blended. Stir in water mixture. Pour through fine strainer to remove kiwifruit seeds and lime peel, pressing liquid through strainer with back of spoon. Refrigerate kiwifruit mixture until cold.

TO SERVE:
Pour 1/4 cup kiwifruit mixture into each of 6 chilled bowls or footed sherbet dishes. Scoop 1/3 cup jalapeno ice cream or ice milk in center of each bowl. Sprinkle raspberries evenly on top. Garnish with lime peel strips, if desired.

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TACO SALAD WITH SALSA VINAIGRETTE
From: Jennifer
Makes 6 servings

I saw this on the TV Food Network last year. The vinaigrette makes the whole dish!

FOR THE MEAT MIXTURE:
3/4 cup finely chopped onion
1 large garlic clove, minced
2 teaspoons ground cumin
2 teaspoons chili powder
1 1/2 tablespoons vegetable oil (plus additional for frying the tortillas)
1 pound ground chuck
2 tablespoons tomato paste
FOR THE TORTILLA CHIPS:
6 (7-inch) corn tortillas, cut into 1-inch triangles
FOR THE SALAD:
8 cups shredded romaine
3 tomatoes, cut into wedges
1 cup coarsely grated extra sharp Cheddar
1/3 cup thinly sliced scallion
Salsa Vinaigrette (recipe follows)

TO PREPARE THE MEAT MIXTURE:
In a large heavy skillet cook the onion, garlic, cumin, and chili powder in 1 1/2 tablespoons of oil over moderately low heat, stirring, until the onion is soft, add the chuck, and cook the mixture over moderate heat, stirring and breaking up any lumps, until the meat is no longer pink.

Add the tomato paste and salt and pepper to taste and cook the mixture, stirring, until the meat is cooked through. Transfer the mixture to a bowl and let it cool.

TO MAKE THE TORTILLA CHIPS:
In the skillet, cleaned, heat 3/4-inch of the additional oil to 375 degrees F and in it fry the tortilla triangles in batches for 30 seconds to 1 minute, or until most of the bubbling subsides. Transfer the chips with a slotted spoon to paper towels to drain and sprinkle them with salt to taste. The tortilla chips may be made 1 day in advance and kept in an airtight container.

TO MAKE THE SALAD:
On a large deep platter or in a large bowl arrange the romaine, spoon the beef mixture over it, and arrange the tortilla chips, tomatoes, Cheddar, and scallion decoratively over the salad.

TO SERVE:
Transfer the vinaigrette to a small bowl and serve it with the salad or pour the vinaigrette over the salad and toss the salad until it is combined.

SALSA VINAIGRETTE

1 large garlic clove, chopped
3 tablespoons red-wine vinegar
3 tablespoons fresh lemon juice
1/2 teaspoon ground cumin, or to taste
1/2 cup plus 2 tablespoons olive oil
1 cup chopped seeded tomato
1 large jalapeno pepper, seeded and chopped
1/2 cup loosely packed fresh coriander

In a blender blend together the garlic, vinegar, lemon juice, cumin, and salt and black pepper to taste, with the motor running add the oil in a stream, and blend the vinaigrette until it is emulsified. Add the tomato, the jalapeno pepper, and the coriander and blend the vinaigrette until it is smooth.

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TORTILLA SOUP WITH CHICKEN AND LIME
Source: Denis B, Burlington VT, 1996
Makes 4 servings

"This recipe from Bon Appetit in their Best of The Year issue caught my eye and I tried it last week. It has a great flavor and the tortilla strips add a nice crunch."

FOR THE BAKED TORTILLA STRIPS:
4 (5- to 6-inch) diameter corn tortillas
2 teaspoons olive oil
FOR THE SOUP:
2 cans (14 1/2 oz each) low salt chicken broth
2 cups water
3/4 cup canned Mexican-style stewed tomatoes with juices
1 bay leaf
1 garlic clove, pressed
1/4 teaspoon ground cumin
1/8 teaspoon dried crushed red pepper
12 ounces skinless boneless chicken, cut into 1/2-inch wide strips
2 green onions sliced
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice

Preheat oven to 350 degrees F.

Brush one side of tortillas with oil; cut in half. Stack halves and cut crosswise into 1/4-inch wide strips. Spread strips on a nonstick baking sheet.

Bake until light golden, about 15 minutes. Cool on baking sheet.

Combine broth, 2 cups water, tomatoes, bay leaf, garlic, cumin and red pepper in saucepan bring to a boil. Reduce heat; simmer five minutes. Add chicken; simmer until just cooked through, about 5 minutes.

Stir in green onions, cilantro, and lime juice. Season with salt and pepper

Ladle soup into bowls. Sprinkle with tortilla chips and serve.

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SOUTHWEST SCRAMBLED EGGS WITH JALAPENO JELLY
Source: Jo Merrill
From: Csally/wv
Makes 4 servings

"A special breakfast or brunch dish. Serve with plenty of fresh fruit, homemade muffins, sausage or ham and coffee."

1/2 onion
3 tablespoons butter or margarine
6 eggs
2 tablespoons jalapeno jelly
3 ounces cream cheese

(A food processor is not necessary for the preparation of this recipe, but it will take longer without one.)

Fit the steel knife blade into the work bowl of the food processor. Process onion until chopped in 1/4-inch pieces.

Melt butter in a medium skillet. Saute onion in skillet until tender.

With steel knife blade still attached, process eggs, jelly and cream cheese until smooth, about 30 seconds.

Pour egg mixture into skillet with onions and scramble until eggs are dry.

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QUESADILLAS WITH PINEAPPLE SALSA
Source: The California Culinary Academy
From: Csally/wv
Serves 12 as an hors d'oeuvre, 6 as a sandwich, or 6 as an accompaniment

"A quesadilla is a south-of-the-border grilled cheese sandwich. When prepared with Cheddar, Monterey jack, goat cheese, or Brie, layered between two flour tortillas, quesadillas make an appealing hors d'oeuvre or accompaniment to soup or salad."

1 cup grated cheddar cheese
1 cup Monterey jack cheese
12 medium flour tortillas
6 green onions, diced
24 sprigs cilantro (optional)
3 tablespoons vegetable oil, divided use
Fresh Pineapple Salsa (see recipe)
Oven Baked Coconut Shrimp With Fresh Pineapple Salsa

In a small bowl combine cheese. Sprinkle one sixth of the cheese mixture on 1 flour tortilla. Dot with diced green onions and 2 sprigs cilantro (if using). Cover with a second tortilla. Repeat with remaining tortillas.

In a 10-inch skillet over medium-high heat, heat 1 teaspoon oil. Cook stuffed tortillas, one at a time, until very lightly browned and crispy (about 3 minutes). Turn and cook second side until tortilla is lightly browned and cheese is melted (about 2 minutes).

Remove from pan and reserve in a warm oven until all quesadillas are done.

Cut each in 6 pieces at serving time and serve with salsa.

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RED BEANS AND BROWN RICE WITH SALSA
Source: In The Kitchen With Rosie by Rosie Daley
From: Candy,VA
Makes 6 servings

1/2 cup dried red beans
1/2 cup dried kidney beans
3 cups water (plus water for soaking)
1 1/2 cups chopped onion (1 to 2 onions)
3 garlic cloves, sliced lengthwise
1 teaspoon dried oregano
1 bay leaf
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried coriander
1 teaspoon crushed red pepper flakes
1 cup tomato juice
1 cup uncooked brown rice
2 cups chicken stock, fat skimmed
FOR THE SALSA:
1 1/2 cups cubed tomato (1 large)
1/4 cup chopped fresh cilantro
1/4 cup sliced scallion, white part (2 large scallions)
1/4 cup fresh squeezed lime juice
2 tablespoons minced jalapeno pepper, (1 large pepper)

Pick over and rinse the beans. Put them into a large bowl and cover completely with cold water. Let the beans soak overnight (or for at least 8 hours).

WHEN READY TO COOK:
Drain the beans and transfer them to a large pot. Add the 3 cups water. Bring to a boil over medium heat and cook for 5 minutes.

Stir in the onion, garlic, oregano, and bay leaf. Reduce the heat to low and simmer, uncovered, for about 1 hour, until the beans are tender.

Add the chili powder, cumin, coriander, red pepper flakes, and tomato juice, stirring to mix. Continue to cook while preparing the rice.

Put the rice and chicken stock in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer for 45 minutes, or until tender.

In the meantime, combine all the salsa ingredients in a small serving bowl and set it aside for the flavors to meld.

When the rice is done, stir it into the bean mixture. Ladle into bowls and serve with the salsa on the side.

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(Off Topic)

SICILIAN PASTA
From: Ben/Tn

1 (16 oz.) pkg. penne noodles
FOR THE SAUCE:
1 (16 oz.) can tomato sauce
1/2 tsp. crushed garlic
1/8 tsp. each dried basil and oregano
1/4 cup grated Parmesan cheese (and additional for serving)
Salt and pepper, to taste
FOR THE MEAT MIXTURE:
2 boneless, skinless chicken breasts
1 lb. Kielbasa sausage
1 each red and green bell pepper
1 large sweet onion
Cook pasta according to package directions; drain.

Meanwhile, mix all ingredients for the sauce together and cook over medium heat 20 minutes.

Cut chicken in strips. Cut sausage in 1/2-inch round slices. Cut peppers and onions in 1-inch chunks.

Place a cast iron skillet or griddle on a hot charcoal or gas grill for 15 minutes. Cook chicken and sausage together, turning often, until done. Remove the meat and set aside. KEEP WARM. Add vegetables to the skillet and cook until tender and slightly browned. Add the meat and the vegetables.

TO SERVE:
Pour the meat mixture over pasta and add sauce and sprinkle with shredded Parmesan. A hearty red wine and a loaf of baguette and life is good!!