Recipe: Tex-Mex Recipes (27) - 01-20-98 Recipe Swap (part 1 of 3) - updated

27 TEX-MEX RECIPES (part 1 of 3)
Recipe Swap - January 20, 1998

RECIPES IN THIS FILE:
Southwest Cornbread
Mexican Hot Chocolate
Southwest Lasagna
Mexican Green Bean Salad
Chicken Soup with Lemon and Mint
Black Eyes of Texas Casserole
Green Chile Beef
Borracho Beans (Drunken Beans)
Green Chili-Cheese Souffle
Sundried Tomato Butter
Puerto Vallarta Dip
Egg Tacos
Chile Rellenos (serves 2)
Make Ahead Enchilada Casserole
Jalapeno Potato Salad
Tijuana Cole Slaw
Sopaipillas
Fort Worth Tamale Pie
Southwestern Pork Chop Bake
Chicken Mole
Green Chile Cheese and Rice Bake
Chili Cornbread Pie
Tex-Mex Beef Stew
Rancho San Antonio Beef Marinade
Chile Steak (Mexican)
Bunuelos
Breakfast Burritos

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SOUTHWEST CORNBREAD
Source: Jo Anne Merrill
From: Csally/wv
Makes 10 servings

1 cup cornmeal
1/3 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
Dash black pepper
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
2 eggs, beaten
1 cup buttermilk
1/2 cup vegetable oil
8 3/4 ounces creamed corn
1/3 cup minced yellow onions
2 tablespoons minced hot chili peppers
1 tablespoon minced green peppers
1 tablespoon minced pimientos
1/2 cup shredded Cheddar cheese

Combine the cornmeal, flour, sugar, salt, pepper, baking soda and baking powder.

Combine the remaining ingredients and add to the first mixture. Blend only until mixed; do not overmix.

Place mixture in a 10-inch greased baking pan (or in an greased iron skillet if you have one).

Bake in a preheated 350 degree F oven for 35 minutes or until golden brown.

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MEXICAN HOT CHOCOLATE
Source: Jo Anne Merrill
From: Csally/wv, 01-20-98
Makes 4 servings

"This recipe may be doubled if you wish."

1 1/2 ounces unsweetened chocolate
1/4 cup sugar
3/4 cup water
5 teaspoons instant coffee
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 dash salt
2 cups milk
Whipped cream (optional, for serving)

Heat all the ingredients except milk in saucepan over low heat. Stir constantly, until chocolate is melted and mixture is smooth. Heat to boiling; reduce heat. Simmer uncovered, stirring constantly, for 4 minutes.

Stir in milk; heat just until hot. Beat with hand mixer until foamy.

Serve immediately. Top with whipped cream if desired.

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SOUTHWEST LASAGNA
From: Terry,tx
Makes 12 servings

9 to 12 uncooked lasagna noodles
1 lb lean ground beef (or turkey)
1 (1 1/4 oz) envelope taco seasoning
3/4 cup water
1 (15 oz) container ricotta cheese
1 (4.5 oz) can chopped green chiles
2 eggs
1 (30 oz) jar spaghetti sauce
2 tsp ground cumin
1 (9 oz) pkg frozen corn
1 (15 oz) can black beans, drained and rinsed
3 cups shredded Monterey Jack cheese (12 oz)

Heat oven to 375 degrees F. Spray a 13x9-inch baking dish with cooking spray.

Cook noodles as directed on package; drain and set aside.

Brown beef and drain. Add taco seasoning and 34/ cup water. Simmer 5 minutes or till thickened; set aside.

Combine ricotta, chiles and eggs; set aside.

Combine spaghetti sauce and cumin; set aside.

TO ASSEMBLE:
Place 3 or 4 noodles on bottom of dish. Spoon and spread 1/3 of the ricotta mixture on top of noodles. Top with 1/3 of the beef mixture, then 1/3 corn, 1/3 beans, 1/3 sauce mixture and 1/3 of the shredded cheese. Repeat layers 2 times.

Bake at 375 degrees F for 40 to 50 minutes. Let stand 10 minutes before serving.

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MEXICAN GREEN BEAN SALAD
Source: Elizabeth Powell
From: csally/wv
Makes 4 servings

1 pound fresh green beans
1/2 cup olive oil
2 jalapeno peppers, seeded and chopped
1 tablespoon vinegar
2 tablespoons lemon juice
1 tablespoon minced fresh onion
1 tablespoon minced fresh parsley
1 tablespoon minced fresh cilantro

Steam green beans until tender-crisp, about 15 minutes. Drain.

Whisk together other ingredients and pour over warm green beans. Allow to marinate at least 1/2 hour.

Serve at room temperature or chilled.

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CHICKEN SOUP WITH LEMON AND MINT
Source: the California Culinary Academy
From: Csally/wv
Makes 4 servings

5 cups low sodium chicken broth (4 cans, 10.5 oz. each)
1/2 medium onion, chopped
3/4 pound skinless chicken breast
1/4 cup long-grain rice, uncooked
4 teaspoons lemon juice
4 teaspoons finely chopped fresh mint
Salt and freshly ground pepper, to taste
Lemon slices (optional, for garnish)
FOR ENRICHMENT (optional):
2 egg yolks
1/4 cup heavy whipping cream

Combine stock and onion in large saucepan. Bring to a boil. Add chicken breast and rice. Reduce heat. Cover and simmer 15 minutes. Remove chicken. If rice is not tender, continue cooking until it is tender.

When chicken is cool enough to handle, cut meat into large pieces. Return to broth. Remove soup from heat. Stir in lemon juice, mint, and salt and pepper to taste.

TO SERVE WITHOUT ENRICHMENT:
Ladle soup into serving bowls and float a lemon slice on each bowl.

OR, TO ENRICH SOUP:
Beat egg yolks and cream together in a small bowl. Slowly beat 1/4 cup broth into egg mixture. Remove saucepan from heat, stir egg mixture into soup, and return pan to heat. Cook and stir until soup is hot; do not boil. Soup will not thicken, but the enrichment will give it more body.

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BLACK EYES OF TEXAS CASSEROLE
Source: Houston Chronicle
From: Terry,tx
Makes 12 to 15 servings

2 lbs ground beef
1 large onion, chopped
1 (15 to 16 oz ) can jalapeno black-eyed peas
1 (10 3/4 oz) can condensed cream of chicken soup
1 (10 3/4 oz) can condensed cream of mushroom soup
1(10 oz) can hot enchilada sauce
1 tsp garlic powder (or 2 to 3 chopped garlic cloves)
1 (10 1/2 oz) bag tortilla chips, divided use
3 cups grated cheddar cheese, divided use

Preheat oven to 350 degrees F. Grease 2 (11x7x2-inch) oven proof glass casseroles or 1 (13x9x2-inch) pan.

Brown beef in large skillet over medium heat. Add onion, black-eyed peas, undiluted soups, enchilada sauce and garlic; stir.

Layer 1/4 of chips on the bottom of prepared baking dishes or pan and top with 1/4 meat mixture and 1/4 of the cheese. Repeat layers.

Bake in 350 degree F oven for 35 minutes.

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GREEN CHILE BEEF
From: Leslie WA

2 to 3 lbs. round steak, stew meat or roast, cut into big chunks
Oil
2 cans (6 oz. each) chopped green chilies
1 cup diced onion
1 clove garlic
1 (16 oz.) can Mexican-style tomatoes or Ro-Tel (optional)
1/2 tsp salt

Toss beef in oil in hot frying pan to brown.

Put beef in crock pot with remaining ingredients.

Put lid crock pot on and cook until tender.

SERVING SUGGESTIONS:
Great on rice or in flour tortillas, with sour cream and guacamole.

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BORRACHO BEANS (DRUNKEN BEANS)
Source: The California Culinary Academy
From: Csally/wv - 01-20-98
Makes 10 servings

"Drunken (borracho) beans accompany myriad entrees from south of the border. They can be garnished with salsa and sour cream for extra flavor."

1/2 pound bacon, diced
2 onions, diced
2 cloves garlic, diced
6 cups cooked black beans*
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon toasted cumin seed
1 (12 oz) can beer

In a 6-quart bean pot or deep stock pot over medium heat, cook bacon until some of the fat is rendered (4 minutes).

Stir in onions and garlic and saute until onion is translucent (4 to 5 minutes).

Add beans, salt, pepper, cumin seed, and beer. Simmer 25 minutes.

Serve warm or refrigerate up to 1 week; reheat to serve.

*To prepare beans, soak 2-1/2 cups dried beans 8 to 10 hours, drain liquid, add fresh water to cover, and simmer 2 hours until tender.

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GREEN CHILI-CHEESE SOUFFLE
Source: Jo Anne Merrill
Makes 6 servings
From: Csally/wv - 01-18-98

1 pound Monterey Jack cheese
3 eggs
1 (4 ounce) can chopped green chili peppers
1 cup buttermilk baking mix (Bisquick)
3 cups milk
1 tablespoon chopped black olives (optional but highly recommended)
1 tablespoon sun-dried tomatoes*

Preheat oven to 350 degrees F. Butter a 1 1/2 quart souffle dish or baking dish.

Fit the shredding disk into the work bowl of the food processor.** Shred cheese. Remove from the bowl and set aside.

Fit the steel knife blade into the bowl. Combine eggs, chiles, baking mix and milk in bowl. Process until mixed well, 6-8 seconds. If chiles are whole, process mixture until chiles are chopped into 1/4-inch
pieces, about 15 seconds.

Pour mixture into prepared dish. Add shredded cheese and stir gently to mix well.

Bake about 1 hour or until souffle is puffed and dry on top.

*If using oil-packed sun-dried tomatoes, drain, pat dry, and chop. If using the dry ones, rehydrate in a little hot water for a few minutes, drain, pat dry and chop.

** The directions specify use of a food processor; a blender will work but processing times must be increased.

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SUNDRIED TOMATO BUTTER
Source: the California Culinary Academy
From: Csally/wv - 01-18-98
Makes 1/2 cup

1 ounce (2 to 3 halves) sundried tomatoes
1/2 cup butter, melted

In a food processor or blender, process tomatoes until they are finely chopped.

With machine running, add hot butter to tomatoes in a fine stream. Blend until color is homogeneous and tomatoes are nearly a paste.

Let stand at room temperature until butter reaches a spoonable consistency. Use immediately, or refrigerate or freeze for later use.

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PUERTO VALLARTA DIP
Source: the California Culinary Academy
From: Csally/wv
Makes about 1 1/2 cups

"The fresh cilantro makes this dip! Chile salsa is available in varying degrees of fieriness; add it to taste."

1 (6 1/2 ounce) can tuna, drained
1 green onion, sliced
4 tablespoons mayonnaise
3 tablespoons hot chile salsa
8 sprigs cilantro (or to taste ), chopped
Lemon or lime juice (to taste)
Salt (to taste)
Tortilla chips (for serving)

In a bowl stir together tuna, onion, mayonnaise (water-pack tuna may require more mayonnaise), salsa and cilantro. Season to taste with lemon juice and salt; adjust other seasonings to taste.

Serve with tortilla chips.

TIMESAVER TIP:
Recipe can be prepared in a food processor. Cut green onion into 1-inch lengths and put in processor fitted with steel blade. Add cilantro sprigs and process for 3 to 5 seconds. Add tuna, salsa, mayonnaise, lemon juice, and salt; pulse a few times to combine. Taste, adjust seasoning, and pulse one or two times more. Recipe can be made 4 or 5 hours ahead and stored, covered, in refrigerator. Remove from refrigerator about 30 minutes
serving.

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EGG TACOS
Source: Elizabeth Powell
From: Csally/wv
Makes 4 servings

1/2 of a medium onion, chopped
1 jalapeno pepper, seeded, chopped
1/2 of a red bell pepper, chopped
5 tablespoons olive oil, divided use
6 eggs, separated
2 tablespoons milk
1 tablespoon chili powder
Salt and pepper, to taste
FOR SERVING:
4 flour tortillas, heated
1 large tomato, chopped
4 ounces Monterey jack cheese, shredded
Picante sauce, to taste

Chop onions and peppers and saute in 2 tablespoons olive oil until limp.

Beat egg yolks with milk, chili powder, and salt and pepper to taste. Stir in cooked onions and peppers.

Beat egg whites separately until stiff. Fold into egg yolk mixture.

Heat remaining olive oil in large, oven-safe skillet. Spread egg mixture in skillet and cook until eggs are set on bottom. Place pan under broiler until top is brown.

TO SERVE:
Divide egg mixture into four parts. Place a piece of egg in center of warm tortilla. Top with cheese, tomato, and picante sauce to taste. Fold tortilla over egg.

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CHILE RELLENOS (serves 2)
From: Dawn/NY
Makes 4 rellenos, serves two

4 Anaheim chiles, roasted and peeled* (canned Ortega chles)
3 to 4 oz. Monterey jack cheese
2 eggs, separated
8 oz. mild green chile salsa, divided use (or canned salsa)

Stuff the chilies with the cheese.

Whip the whites of the eggs until extremely fluffy; then add the yolks and stir once or twice (overstirring will deflate them).

In a large frying pan, heat 6 oz. of salsa to boiling. Reduce heat. Place 2/3 of the egg mixture in the pan in 4 relleno-sized lumps. Place one stuffed chile on top of each lump, and the remaining egg mixture on top of the chiles.

Use up the remaining salsa by carefully spooning a dollop of salsa on top of each relleno. Cover and cook over low heat for a few minutes -- until the egg is firm and the cheese melted; do not overcook. You will need a large pancake turner to dish the rellenos from the frying pan onto serving plates -- they have a tendency to fall apart, so do this carefully.

*To make these extra wonderful, start with fresh Anaheim peppers, two green and two red, roasting and peeling them right before preparation.

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MAKE AHEAD ENCHILADA CASSEROLE
Source: Jo Anne Merrill
From: Csally/wv
Makes 4 servings

2 cups shredded Monterey jack cheese
1 1/4 cups shredded cheddar cheese, divided use
1 onion, chopped
1/2 cup sour cream
2 tablespoons chopped fresh parsley (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (15 ounce) can tomato sauce
2/3 cup water
1/3 cup chopped green bell peppers
1 tablespoon chili powder
1/2 teaspoon oregano
1/4 teaspoon ground cumin
1 garlic clove, minced
8 flour tortillas

Mix Monterey cheese, 1 cup cheddar cheese, onion, sour cream, parsley, salt and pepper. Set aside.

Combine the tomato sauce, water, green pepper, chili powder, oregano, cumin and garlic and heat to boiling, stirring occasionally. Reduce heat and simmer uncovered for 5 minutes. Pour into a 9-inch ungreased pie pan.

Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup cheese mixture onto each tortilla. Roll tortilla around filling. Arrange the rolled tortillas in a 13x7-inch baking dish.

Pour remaining sauce over enchiladas. Sprinkle with remaining 1/4 cup cheddar cheese.

Bake uncovered at 350 degrees F for about 20 minutes, or until hot and bubbling.

Garnish as desired.

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JALAPENO POTATO SALAD
From: Terry,tx
Makes 6 servings

2 lbs medium red potatoes
2 jalapeno peppers, minced
2 stalks celery, thinly sliced
2 cloves garlic, minced
1 tbsp sugar
1 tbsp chopped fresh parsley
3 tbsp fresh lemon juice (or lime juice)
1 tsp chopped fresh mint
1 tbsp olive oil
1/4 tsp each salt and pepper

Cook potatoes till tender; drain. Cool and peel.

Stir together remaining ingredients. Pour over potatoes, and gently toss to coat. Cover and chill.

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TIJUANA COLE SLAW
From: Terry,tx - 01-18-98
Makes 8-10 servings

1 medium cabbage, finely sliced
2 medium carrots, shredded
2 tablespoons chopped fresh cilantro
2/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon balsamic vinegar
1 tablespoon chili powder
1 tsp salt (or to taste)
1 small onion, thinly sliced
1 small red bell pepper, thinly sliced
2 tablespoons minced, seeded, fresh jalapenos
Sliced black olives (for garnish)

Mix with cabbage, carrots and cilantro together.

Combine mayonnaise, sour cream, vinegar, chili powder and salt until creamy. Stir in remaining ingredients, except olives. Fold mixture gently into cabbage

Serve in a large bowl, garnished with sliced black olives.

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SOPAIPILLAS
From: Terry,tx

4 cups sifted all-purpose flour
1 1/2 tsp salt
1 tsp baking powder
1 tbsp lard or butter, softened
1 pkg active dry yeast (optional)*
1/4 cup warm water (105-115 degrees F)*
1 1/4 cups (approximately) milk, scalded and cooled to room temperature*
1 quart lard or cooking oil (for frying)
Honey (optional, for serving)

In a mixing bowl, combine flour, salt and baking powder; cut in 1 tablespoon lard or butter; set aside.

Dissolve yeast in 1/4 cup warm water (if using yeast). Add yeast mixture to milk.

Make a well in the center of the dry ingredients and add about 1 1/4 cups of the liquid mixture; work into a dough. Add more liquid till dough is firm and springy and holds its shape, similar to a yeast dough.

Knead dough 15 to 20 times, then invert the bowl over the dough and set aside for approximately 10 minutes.

Heat 1 quart oil or lard to 420 degrees F in a deep fryer.

Roll 1/4 of dough to 1/4-inch thickness or slightly thinner, then cut into squares or triangles. (Do not reroll any of the dough. Cover the cut dough with a towel as you fry the sopailpillas.)

Fry a few at a time, in the hot fat. They should puff up and become hollow very soon after being dropped into the fat. To assure puffing, slightly stretch each piece of dough before lowering into the fat, the place the rolled or top side of the dough into the fat first, so it will be the bottom side. Hold each piece of dough down in the fat until it puffs. Drain sopaipillas on paper toweling.

Serve as a bread with any Southwestern meal. They are specially good with honey.

*If not using yeast, use 1 1/2 cups milk and omit the 1/4 cup warm water.

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FORT WORTH TAMALE PIE
Source: Jane Butel's Tex-Mex Cookbook
From: Terry,tx - 01-18-98
Makes 4-6 servings

1/4 cup chopped onion
1 tbsp cooking oil
1 lb ground beef
1 (8 oz) can tomato sauce
1/2 tsp salt
1 tsp ground pure red chile pepper, or to taste
12 tamales in husks
2 cups whole-kernel corn, drained
1/4 cup chopped ripe olives
1/2 cup grated Monterey Jack cheese, or to taste

Saute the onion in oil. Add beef and cook until lightly browned. Add tomato sauce and seasonings and mix well.

While the meat cooks, remove the husks from the tamales and mash well. Mix in the corn and the olives.

Place 1/2 of the tamale mixture in a greased 2-quart casserole as the bottom layer of the pie. Add meat to the casserole as the next layer. Place remaining tamale mix on top, Sprinkle liberally with grated cheese.

Bake at 350 degrees F for 1 hour.

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SOUTHWESTERN PORK CHOP BAKE
From: Terry,tx
Makes 4-6 servings

2 tbsp butter (or bacon drippings)
1 large onion, sliced
4 to 6 pork chops
1 (4 oz) can chopped green chiles
1 cup uncooked rice
3 cups water
4 cups stewed tomatoes
1 tsp ground Mexican oregano
1/2 tsp ground cumin
1 clove garlic, crushed
1 tsp salt

Saute onion in oil in a large deep skillet or casserole. Remove and set aside.

Brown chops in the same pan and remove to a plate.

Add the chiles and onions in the pan and mix. Top each chop with some of the mixture.

Add the rice to the pan; cover with 3 cups water and tomatoes. Stir in the seasonings and top with the chops.

Cover and bake at 350 degrees F for 1 hour, basting at least twice.

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CHICKEN MOLE
From: Terry,tx
Makes 6 servings

1 (4 lb) roasting chicken, cut into serving pieces
1 stalk celery stalk, quartered
1 carrot, quartered
1/2 onion, quartered
2 1/2 tsp salt, divided use
FOR THE SAUCE:
1 slice of dry bread
2 tbsp seedless raisins
1/2 oz (1/2 square) unsweetened chocolate
3 tbsp blanched almonds
2 tbsp minced onion
1 medium bell pepper, finely chopped
1 large tomato, quartered
1 clove garlic, minced
3 tbsp flour
1 tbsp hot ground red chile
1/4 tsp ground cinnamon
1/4 tsp ground cloves
2 1/2 cups chicken broth

Cover chicken in cold water, adding celery, carrot, onion and 2 tsp salt. Cook until tender. Cool.

In food processor, process next 8 ingredients. Stir in flour and spices, then add the chicken broth and mix well until blended.

Cook sauce till slightly thickened.

Add chicken pieces and simmer gently for 30 minutes or until chicken is done, basting often.

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GREEN CHILE CHEESE AND RICE BAKE
Source: Anntx
From: Terry,tx
Makes 8 servings

8 oz sliced Monterey Jack cheese
2 cups sour cream
1 (4 oz) can chopped green chiles
4 cups cooked rice
Salt and pepper, to taste
1/2 cup grated cheddar cheese

Cut the Jack cheese into 1/2-inch strips. Mix the sour cream and green chiles, stirring well.

Layer rice, then cheese, then the sour cream mixture into a buttered 2 quart casserole.

Bake at 350 degrees F for 30 minutes. After the first 15 minutes sprinkle with the grated cheddar, and continue baking 15 minutes.

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CHILI CORNBREAD PIE
Source: Mary Beth Welter, St. Paul, MN
From: Dawn,nys - 01-18-98
Makes 8 main-dish servings

1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper (plus additional for garnish)
1 (15 1/2 oz.) can chili beans (undrained)
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
2 to 4 Tbsp chili powder
1/2 tsp. ground cumin
1/2 tsp. bottled hot pepper sauce
1 (11 1/2 oz.) pkg. (8) refrigerated cornbread twists
1 (8 oz.) carton dairy sour cream
2 Tbsp. all-purpose flour
1 cup shredded cheddar cheese
2 cups Fritos corn chips, coarsely crushed to about 1 cup in volume

In a large skillet, cook ground beef, onion, and the 1/2 cup green pepper till meat is no longer pink; drain off fat. Stir in UNDRAINED beans, tomato sauce, tomato paste, chili powder, cumin, and hot pepper sauce. Bring to boiling, reduce heat. Simmer, uncovered, for 5 minutes, stirring frequently.

Meanwhile, for the crust, lightly grease a 9- or 10-inch pie plate.

Unwrap and separate cornbread twists, but do not uncoil. Arrange biscuits in pie plate, pressing into bottom and up the sides of the plate, extending biscuits about 1/2-inch above pie plate.

Spoon ground beef mixture into crust.

Combine sour cream and flour; spread atop beef mixture. Sprinkle with cheese and corn chips. Place on a baking sheet.

Bake, uncovered, in a 375 degree F oven for 30 minutes. Let stand 10 minutes before serving. Garnish with green pepper if desired.

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TEX-MEX BEEF STEW
From: Dawn,nys

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

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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RANCHO SAN ANTONIO BEEF MARINADE
From: Dawn,nys

1 cup white vinegar
5 cups tomato juice
1 cup brown sugar, packed
1 1/2 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp ground black pepper
1 tsp ground cumin
1/2 tsp ground red pepper (cayenne)
1/2 cup water

Combine ingredients.

Marinade 4-5 lb beef in mixture in shallow pan in refrigerator 3-4 hours before barbecuing, turning occasionally to coat meat with marinade. Do not shake off liquid before cooking.

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CHILE STEAK (MEXICAN)
Adapted from source: Good Housekeeping magazine, September 1990
From: SueA, CA - 01-20-98
Makes 8 servings

1 (1 1/2-inch thick) beef top round (about 2 1/2 pounds)
FOR THE MARINADE:
2 large limes
1 garlic clove, minced
2 tablespoon chopped fresh cilantro
3/4 teaspoon salt
1/2 teaspoon cracked black pepper
4 tablespoons olive oil or vegetable oil, divided use
FOR THE FRIED CHILES:
1/4 pound Serrano chilies or other medium-hot chilies
FOR THE CHEESE ENCHILADAS:
1/2 cup sour cream
8 (6 1/2-inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese (2 cups)
FOR SERVING:
Guacamole (recipe follows)
Bottled chunky salsa

TO MARINATE THE STEAK:
Grate peel from 1 lime and squeeze enough lime juice from both limes to equal 1/4 cup juice. In 13x9-inch baking dish, stir lime peel, lime juice, garlic, cilantro, salt, pepper, and 2 tablespoons olive or salad oil.

Add round steak to marinade, turning to coat both sides. Marinate steak at least 4 hours, turning occasionally.

ABOUT 1 HOUR BEFORE SERVING:
Prepare Guacamole.

TO PREPARE THE FRIED CHILES:
Slice tops from chilies and slice each lengthwise in half; remove seeds. Cut chilies crosswise into 1/2-inch-wide slices. In 10-inch skillet over high heat, in the remaining 2 tablespoons oil, cook chilies until tender and golden brown. Set aside.

TO COOK THE STEAK:
Preheat broiler if manufacturer directs. Place steak on rack in broiling pan; place pan in broiler at closest position to source of heat; broil steak 25 minutes for medium rare or until of desired doneness, turning steak once and brushing with remaining marinade.

MEANWHILE, PREPARE CHEESE ENCHILADAS:
Spread sour cream evenly over 1 side of tortillas; sprinkle with shredded cheese. Roll each tortilla up to form a cylinder. In 12-inch skillet, in 1-inch water, place 3 inverted 6-ounce custard cups. Arrange tortillas on large heat-safe plate; set plate on top of custard cups. Over high heat, heat water to boiling. Reduce heat to low; cover and steam cheese-filled tortillas 10 minutes or until heated through.

TO SERVE:
Place steak on carving board; top with fried chilies. Arrange cheese enchiladas on board with steak. Serve with Guacamole and salsa.

GUACAMOLE

3 medium sized avocados
2 tablespoons lime juice
1 small plum tomato, diced
1 (4 ounce) can chopped mild green chilies, drained
2 tablespoons minced onion
2 teaspoons chopped fresh cilantro or parsley
1/2 teaspoon salt

Cut avocados lengthwise in half; remove seeds and peel. In bowl, with fork, coarsely mash avocados with lime juice. Stir in tomato (reserve 1 teaspoon for garnish), chilies, onion, cilantro or parsley and salt. Garnish with reserved plum tomato.

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BUNUELOS
From: SueA, CA
Makes 32

4 cups all-purpose four
2 teaspoons baking powder
3 tablespoon shortening
1 egg
1/2 cup orange juice
1 tablespoon white vinegar
About 1 cup warm water
Oil (for frying)
1/2 cup sugar
1 teaspoon ground cinnamon

In medium bowl combine flour and baking powder; cut in shortening; set aside.

Beat egg; and orange juice, vinegar and water and stir into dry ingredients. Stir until dough holds together. Turn onto floured surface and knead 2 minutes until smooth.

Cut dough into 32 equal pieces. Roll each piece into 4- to 5-inch circle.

In large skillet heat oil to 375 degrees F. Fry circles, one at a time, in hot oil until crisp. Remove from oil, drain on paper towels and sprinkle with sugar and cinnamon.

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BREAKFAST BURRITOS
From: SueA, CA
Makes 2 burritos

2 flour tortillas (each 7- to 8-inches in diameter)
l/2 cup coarsely shredded Jack, Cheddar or Swiss cheese
2 large eggs
3 to 5 drops hot-pepper sauce
1 teaspoon butter, margarine or vegetable oil
2 tablespoons sliced scallions
2 tablespoons bottled salsa
Cilantro leaves (for garnish)

Heat oven to 350 degrees F.

Place tortillas on cookie sheet and sprinkle with cheese.

Bake 4 to 5 minutes until cheese melts. (Or put 1 tortilla into a skillet over medium heat. After 1 minute, turn, sprinkle with cheese, cover and heat 1 minute longer until cheese melts. Remove to plate and repeat with second tortilla.)

Meanwhile beat eggs with hot-pepper sauce; set aside.

Melt butter in medium-size skillet over medium heat. Add scallions and stir about 30 seconds. Add the eggs. Stir over medium heat until set. Stir in salsa.

Spoon egg mixture near one edge of each tortilla, then roll up. Garnish with cilantro.