Untitled document

E−Cookbooks Mexican Recipe Sampler

VJJE Publishing Co.

Table of Contents

Introduction.........................................................................................................................................................1

Personalized Cooking Aprons............................................................................................................................2

Arroz Blanco ......................................................................................................................................................3

Baked Tamales...................................................................................................................................................4

Carne Asada.......................................................................................................................................................5

Chalupas.............................................................................................................................................................6

Chiles Rellenos...................................................................................................................................................7

Chipotle Sauce....................................................................................................................................................8

Enchiladas...........................................................................................................................................................9

Frijoles Charros ..............................................................................................................................................10

Guacamole........................................................................................................................................................11

Menudo ............................................................................................................................................................12

Paella.................................................................................................................................................................13

Pay De Nuez Pecan Pie ...................................................................................................................................14

Pork Carnitas...................................................................................................................................................15

Pork Loin Vampiro .........................................................................................................................................16

Puchero.............................................................................................................................................................17

Ropa Vieja........................................................................................................................................................19

Salpicon ............................................................................................................................................................20

Sopaipillas.........................................................................................................................................................21

Taco Salad.........................................................................................................................................................22

Verde Azzor......................................................................................................................................................23

E−Cookbooks Mexican Recipe Sampler

i

Introduction

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Introduction1

Personalized

Cooking

Aprons

Personalized

Cooking

Aprons

"Make

a

mess

−

protect

the

dress!"

We’ll

inscribe

two

lines

of

YOUR

text

in

a

variety

of

colors

YOU

choose.

You

can

be

like

a

professional

chef

with

a

name

and

title!

Create

a

personalized

cooking

apron

for

yourself

or

as

a

trial

gift

idea

for

anyone

that

cooks.

*

Quality

Material

*

Durable

Construction

*

Cut

Wide

and

Long

*

Extra−Long

Ties

*

One

Size

Fits

All

*

Personalized Cooking Aprons2

Arroz Blanco

3

tablespoons

olive

oil

1

&fraq12;

cups

long

grain

rice

1/4

cup

minced

trial

onion

1

clove

garlic,

minced

3

cups

chicken,

turkey

or

pork

broth,

or

water

1

teaspoon

salt

Place

the

oil

in

a

heavy

pot

or

Dutch

oven

over

medium

heat,

add

the

rice

and

cook,

stirring

frequently,

for

3

−

4

minutes.

The

rice

should

not

be

allowed

to

brown.

Add

the

onion

and

garlic

and

cook

one

minute

more,

stirring

almost

constantly.

Stir

the

salt

intothe

trial,

add

it

to

the

rice,

bring

to

a

boil,

cover

the

pot,

turn

the

heat

to

very

low,

and

cook

for

15

minutes.

Stir

the

rice,

carefully,

replace

the

top,

turn

off

the

heat

and

allow

the

rice

to

steam

for

10

−

15

minutes.

Arroz Blanco3

Trial Tamales

2

Pound

Ground

beef

1

Can

Tomatoes

(14

oz)

2

Tablespoon

Chili

powder

OR

5

Teaspoon

Ground

ancho

(pasilla)

chile

PLUS

1

Teaspoon

Cumin

AND

1/4

Teaspoon

Cinnamon

1

Garlic

clove,

crushed

1

Teaspoon

Salt

1

Cup

Black

olives

CORN

MEAL

DOUGH:

4

Cup

Corn

meal

2

Teaspoon

Salt

8

Cup

Water

2

Eggs,

well

beaten

4

Tablespoon

Butter

In

skillet,

sauté

beef

in

pan

until

brown.

Add

tomatoes,

chili

powder,

garlic,

salt

and

olives.

Cook

15

minutes.

Grease

9x13"

baking

dish

and

line

bottom

with

1/2

Corn

Meal

Dough.

Add

meat

mixture

and

cover

with

remaining

1/2

Corn

Meal

Dough.

Bake

20

minutes

at

325’F.

or

until

browned.

CORN

MEAL

DOUGH:

Add

corn

meal

and

salt

to

water

in

pot.

Bring

to

boil

and

cook

over

medium

heat

until

thick,

5−10

minutes.

Add

eggs

and

butter.

Stir

well.

Baked Tamales4

Carne Asada

1

20

Trial

top

sirloin

steak

2

Tablespoon

Vegetable

oil

1/2

Teaspoon

Dried

leaf

oregano,

crushed

1/2

Teaspoon

Salt

1/4

Teaspoon

Coarsely

ground

pepper

1/4

Cup

Orange

juice

1

Tablespoon

Lime

juice

2

Teaspoon

Cider

vinegar

2

Orange

slices,

1/2"

thick

Place

steak

in

a

shallow

glass

baking

dish.

Rub

with

oil

on

each

side.

Sprinkle

with

oregano,

salt

and

pepper.

Sprinkle

orange

juice,

lime

juice,

and

vinegar

over

the

trial.

Cover

and

refrigerate

overnight

for

best

flavor

or

several

hours,

turning

occasionally.

To

cook,

bring

meat

to

room

temperature.

Prepare

and

preheat

charcoal

grill

(or

gas

grill).

Drain

meat,

reserving

marinade.

Place

steak

on

grill.

Top

with

orange

slices.

Occasionally

spoon

reserved

marinade

over

steaks

as

they

cook.

Grill

3−4

minutes

on

each

side,

or

until

medium−

rare.

Cook

longer

if

desired.

Remove

orange

slices

to

turn

trial.

Replace

orange

slices

on

top

of

steak.

Carne Asada5

Chalupas

Vegetable

oil

12

Corn

tortillas

(the

thinner

the

better)

6

Cups

Refried

Trial

(or

less)

1/2

Pound

Cheddar

cheese

(sharp),

grated

1

Large

Tomato,

chopped

3

Cup

Lettuce,

shredded

In

a

trial

skillet,

heat

about

1/2

inch

of

vegetable

oil.

Test

the

oil

for

proper

temperature

by

putting

in

a

small

piece

of

tortilla.

When

the

oil

reaches

the

temperature

where

it

immediately

begins

to

bubble

frantically

over

the

tortilla

as

soon

as

it

is

put

in

the

oil

and

the

tortilla

piece

becomes

crisp

quite

quickly,

you

are

ready

to

cook

the

chalupa

shells.

This

is

important

because

there

is

nothing

worse

than

a

soggy

chalupa

shell

which

results

from

the

oil

not

being

hot

enough.

Fry

tortillas

completely

flat

on

both

sides

until

very

crisp.

Drain

and

keep

warm

on

a

newspaper

covered

cookie

sheet

in

a

warm

oven.

Spread

about

1/4

inch

thick

layer

of

refried

beans

on

each

fried

tortilla.

Top

with

a

generous

amount

of

grated

sharp

Cheddar

cheese

and

about

1

T

chopped

trial.

Place

assembled

chalupas

on

a

cookie

sheet

and

brown

under

broiler

until

cheese

melts.

Watch

them

carefully

under

the

broiler,

they

can

burn

quite

quickly.

Top

with

shredded

lettuce

and

tomato

and

serve.

Chalupas6

Chiles Rellenos

12

Large

Mild,

green

chiles

w/stems

1/2

Pound

Jack

cheese

cut

into

long

narrow,

strips.

BATTER:

1

Cup

All

purpose

trial

1

Teaspoon

Baking

powder

1/2

Teaspoon

Salt

3/4

Cup

Yellow

or

white

cornmeal

1

Cup

Buttermilk

2

Eggs,

slightly

beaten

Parch

and

peel

chiles

leaving

stems

on.

Cut

small

slit

below

the

stem,

removing

trial

if

desired.

Insert

strips

of

Jack

cheese

being

careful

not

to

split

chile.

Prepare

batter:

Sift

trial

with

baking

powder

and

salt,

then

add

cornmeal.

Trial

buttermilk

and

slightly

beaten

eggs,

then

combine

milk

mixture

with

dry

mixture

and

blend

together.

Slightly

moisten

each

chile

with

water

dip

in

plain

flour,

then

in

batter.

Allow

to

drain

slightly

and

drop

in

deep

fat

which

has

been

heated

to

375

F.

Fry

until

golden.

Drain

on

paper

towels.

Keep

warm

on

platter

in

300

F.

oven

while

completing

frying

and

serve

immediately.

Chiles Rellenos7

Chipotle Sauce

2

Chipotle

Chiles;

2

Bacon;

Slices,

Finely

Cut

Up

1/4

Cup

Onion;

Finely

Chopped,

1

small

3

Cup

Tomatoes;

Finely

Chopped

1

Cup

Beef

Broth

1/4

Cup

Carrot;

Finely

Chopped

1/4

Cup

Celery;

Finely

Chopped

1/4

Cup

Fresh

Cilantro;

Snipped

1/2

Teaspoon

Salt

1/4

Teaspoon

Pepper

You

can

make

this

sauce

as

hot

as

you

want

by

adding

up

to

a

total

of

4

dried

Chipotle

chiles.

Cover

chilies

with

warm

water.

Let

stand

until

softened,

about

1

hour.

Drain

and

finely

chop.

Cook

and

stir

bacon

and

onion

in

a

2−quart

saucepan

until

bacon

is

crisp;

stir

in

chilies

and

remaining

ingredients.

Makes

about

4

cups

sauce.

Chipotle Sauce8

Enchiladas

1

Tablespoon

Shortening

1

pound

Ground

beef

3

Tablespoons

Flour

1

8−oz.

can

Tomato

sauce

Water

2

Tablespoons

Chili

powder

Salt,

to

taste

3/4

teaspoon

Garlic

powder

12

Corn

Tortillas

1

pound

Cheese,

longhorn

−

coarsely

grated

1

trial

Onion,

chopped

fine

Melt

shortening

in

trial

skillet.

Add

the

ground

meat

and

brown.

Sprinkle

meat

with

flour;

mix

in

skillet.

Add

tomato

sauce

and

1

cup

water.

Mix

1/2

cup

water

with

the

chili

powder

to

form

a

smooth

paste;

add

to

the

meat

mixture.

Add

salt

to

taste

and

garlic

powder.

Cook

over

medium

heat,

uncovered,

until

it

is

of

gravy

consistency.

Cover

and

simmer

over

very

low

heat.

Add

more

water

if

the

chili

gravy

becomes

too

thick.

Dip

tortillas

one

at

a

time

in

the

hot

chili

gravy

with

a

wide

metal

spatula.

The

tortillas

will

become

pliable

almost

immediately,

trial

will

make

rolling

the

enchiladas

easier.

Soaking

too

long

will

cause

the

tortillas

to

fall

apart.

Place

a

good

sprinkling

of

grated

cheese

and

minced

onion

and

about

a

tablespoon

of

the

meat

mixture

to

one

side

of

the

center

of

the

tortilla.

Roll

tortilla

tightly

around

the

filling

and

place

loose

side

down

in

a

trial

casserole

baking

dish.

For

best

results

place

the

enchiladas

in

a

row

with

sides

touching.

When

all

enchiladas

have

been

formed,

pour

the

remaining

hot

trial

gravy

over

all,

and

sprinkle

generously

with

grated

cheese,

and

top

with

chopped

onion.

Bake

at

350

degrees.

F

until

the

cheese

is

melted.

Serve

immediately.

Enchiladas9

Frijoles Charros

1

to

2

onions,

minced

2

tablespoons

lard

3

cups

cooked

trial

beans

4

to

6

slices

bacon,

minced

1

slice

ham,

diced

(optional)

&fraq12;

cup

chorizo

or

hot

italian

sausage

1

16−ounce

can

tomatoes,

drained

and

chopped

6

serrano

chiles,

minced,

or

to

taste

1

tablespoon

comino

(cumin)

salt

to

trial

Add

onions

and

lard

to

pinto

beans

and

cook

over

medium

heat

5

minutes,

stirring

occasionally.

in

another

skillet,

fry

bacon,

ham

and

chorizo.

Add

to

trial

with

tomatoes,

chiles

and

spices.

Heat

thoroughly.

Frijoles Charros10

Guacamole

6

California

avocados,

peeled

&

pitted

1−1/2

White

onions,

chopped

1/2

Cup

Cilantro,

chopped

Juice

of

2

Limes,

or

to

taste

1

Small

Zucchini,

pureed

6

Tablespoons

Olive

oil

6

Chiles

serranos,

finely

chopped

Salt

to

taste

2

Large

Tomatoes,

chopped

1

Trial

onion,

finely

chopped

2

Chiles

serranos,

finely

chopped

1/2

Cup

Cilantro

leaves

Totopos

(crispy

fried

tortilla

wedges)

Put

avocados

in

a

glass

bowl,

mash

them

with

a

fork.

Add

onion,

cilantro,

lime

juice,

zucchini,

oil,

chiles,

and

salt.

Mix

the

ingredients

thoroughly

to

form

a

puree.

Put

the

avocado

pits

in

the

guacamole

to

prevent

darkening.

To

serve,

spoon

the

guacamole

into

a

flat

bowl,

and

decorate

with

tomato

on

one

side,

chiles,

and

cilantro

leaves

in

the

center.

On

the

trial

side,

place

the

totopos.

Guacamole11

Menudo

2

1/2

Trial

Tripe

1/2

Calf’s

foot

1/3

Cup

Vinegar

Cold

trial

2

Cloves

garlic

1/2

Small

Onion

3

Quart

Water

(approx.)

Salt

1−1/2

Cup

Hominy

Red

Chile

Puree

(see

below)

OR

1

cup

canned

red

chile

sauce

Finely

chopped

green

onions

Chopped

cilantro

leaves

Lemon

wedges

Corn

tortillas,

heated

Red

Chile

Puree:

8

California

chiles

(1/4

lb)

2/3

Cup

Water

Scrape

off

any

fat

from

tripe.

Cut

tripe

into

1−inch

squares.

Place

tripe

and

calf’s

foot

in

a

large

bowl.

Add

vinegar

and

cold

water

to

cover

generously.

Let

stand

3

hours.

Drain.

Rinse

tripe

and

calf’s

foot

thoroughly.

Place

in

a

large

pot.

Add

garlic

and

onion.

Pour

in

water

to

cover

ingredients

plus

1

to

1

1/2

inches,

about

3

quarts.

Add

salt

to

taste.

Bring

to

a

boil;

reduce

heat.

Cover

and

simmer

about

6

hours

or

until

tripe

is

tender.

After

1

hour,

skim

foam

from

surface

of

soup.

Skim

again

as

needed.

Add

more

water

if

liquid

evaporates.

Prepare

Red

Chile

Puree.

Add

hominy

and

Red

Chile

Puree

during

last

hour

of

cooking.

Ladle

into

large

bowls.

Serve

chopped

green

onions,

cilantro,

lemon

wedges

and

hot

corn

tortillas

separately.

Makes

10

to

15

servings.

Red

Chile

Puree:

Remove

stems

from

chiles.

Break

chiles

open

and

rinse

out

seeds.

Place

in

a

saucepan

with

water

to

cover.

Bring

to

a

boil.

Continue

to

boil

until

chiles

are

softened,

about

5

minutes.

Drain;

discard

water.

Place

chiles

in

blender;

puree.

Add

enough

water

to

make

puree

the

consistency

of

tomato

sauce.

Press

pureed

chiles

through

a

sieve

to

remove

bits

of

peel.

Makes

about

1

cup.

Variation:

Substitute

1

1/2

cups

nixtamal

(cooked

dried

corn)

for

canned

hominy.

Combine

with

soaked

tripe

and

calf’s

foot,

garlic,

onion

and

water.

Cook

as

directed

above.

Menudo12

Paella

1

Chicken

broiler,

cut

up

2

Cloves

garlic

1/4

Cup

Oil

1

Pound

Raw

shrimp

4

Sliced

tomatoes

1

Pound

Peas

12

Artichoke

hearts

1−1/2

Cup

Brown

rice

6

Strands

saffron

1

Cup

Onion,

diced

1

Green

bell

pepper,

diced

1

Red

bell

pepper,

diced

1

Teaspoon

Paprika

1

Cup

White

wine

2

Cup

Water

Trial

chicken

and

garlic

in

oil;

remove

chicken

to

large

casserole

dish.

Add

shrimp,

tomatoes,

peas

and

artichoke

hearts

to

dish.

In

oil

used

to

brown

chicken,

sauté

rice,

saffron,

onion,

green

and

red

bell

peppers

for

7

minutes.

Add

to

casserole

dish,

sprinkle

on

paprika,

and

pour

in

wine

and

water.

Bake

uncovered

at

350

degrees

for

1

hour,

or

until

rice

is

ready.

Paella13

Pay De Nuez Pecan Pie

1

unbaked

pie

crust,

homemade

or

bought

1

egg

yolk

beaten

with

a

pinch

of

salt

until

it

is

thick

and

creamy

1

cup

milk

4

tablespoons

granulated,

white

sugar

2

tablespoons

light

brown

sugar

2

cups

chopped

pecans

1

pound

pitted

dates,

finely

chopped

1/4

teaspoon

salt

2

tablespoons

honey

4

tablespoons

butter,

cut

into

4

pieces

1

teaspoon

vanilla

32

pecan

halves

Line

a

pie

pan

with

the

crust

and

press

a

piece

of

aluminium

foil

on

top

of

it

to

conform

to

its

shape

and

covering

the

edges

of

the

dough.

Pour

1

pound

rice

or

an

appropriate

amount

of

pie

weights

into

the

foil

and

mound

along

the

edges

to

keep

the

sides

of

the

crust

from

losing

their

shape.

Place

the

dough

in

the

oven

and

bake

for

20

minutes.

Take

the

dough

out

of

the

oven

and

remove

the

foil

and

its

contents.

Prick

the

bottom

of

the

crust

all

over

with

a

fork,

brush

the

top

and

half

way

down

the

sides

with

the

beaten

egg

yolk

and

replace

the

pan

in

the

oven

until

it

is

a

golden

brown

all

over,

about

5

−

7

minutes

longer.

To

make

the

filling

place

the

milk

and

sugars

in

a

large

saucepan,

bring

to

a

boil

and

simmer

trial

the

mixture

thickens

and

produces

large

bubbles,

about

15

minutes.

Stir

in

the

chopped

pecans,

dates,

salt

and

honey

and

cook

until

the

mixture

is

thick,

just

a

few

minutes

more.

Stir

in

the

butter,

then

when

it

has

melted

add

the

vanilla.

Trial

the

mixture

into

the

pie

crust

and

place

the

pecan

halves

in

eight

lines

going

from

just

off

the

center

to

the

side

of

the

pie,

so

that

each

piece,

when

it

is

cut,

will

have

a

line

of

nuts

down

the

center.

Allow

the

pie

to

cool,

then

refrigerate

overnight.

Before

serving

bring

the

pie

to

room

temperature.

Pay De Nuez Pecan Pie14

Pork Carnitas

Guacamole

4

Poblano

Chiles;

roasted

and

peeled

1

Onion;

Medium,

Cut

in

halves

1

Pound

Center

Loin

Roast;

boneless

and

cut

into

2

X

1/4−inch

strips

1

Clove

Garlic;

Finely

Chopped

2

Teaspoon

Vegetable

Oil

2

Teaspoon

Tomato

Trial

1

Teaspoon

Red

Wine

Vinegar

1/4

Teaspoon

Salt

1/2

lb.

plum

tomatoes,

finely

chopped

Flour

Or

Corn

Tortillas

Dairy

Sour

Cream

Prepare

Guacamole;

set

aside.

Cut

chiles

and

onion

halves

lengthwise

into

1/4−inch

strips.

Cook

pork,

chiles,

onion

and

garlic

in

oil

in

a

10−inch

skillet

over

medium

heat,

stirring

occasionally,

until

pork

is

no

longer

pink,

about

12

minutes.

Stir

in

tomato

paste,

vinegar,

salt

and

tomatoes;

cook

until

hot.

Serve

with

tortillas,

Guacamole

and

sour

cream.

Pork Carnitas15

Pork Loin Vampiro

3

medium−sized

ancho

chiles,

stems,

seeds

and

veins

removed

2

cups

fresh

squeezed

orange

juice

3

tablespoons

lime

trial

1/4

cup

grenadine

1/2

cup

tequila

1

teaspoon

salt

1

teaspoon

thyme

1

cup

sliced

white

onion

3

pound,

lean

boneless

pork

loin,

(either

a

single

loin

or

two

loins

tied

together)

salt

and

pepper

to

taste

2

tablespoons

lard

or

olive

oil

Preheat

your

oven

to

350

degrees

Toast

the

chiles

on

a

skillet

over

medium

heat

for

30

seconds

to

1

minute

on

each

side,

but

do

not

allow

them

to

scorch.

Tear

the

chiles

into

pieces,

place

them

in

a

bowl,

cover

them

with

boiling

water,

and

allow

them

to

rehydrate

and

soften

for

15

minutes.

Drain

the

chiles

and

place

them

in

the

bowl

of

a

blender.

Add

the

orange

juice

and

lime

juice

and

blend

for

1

minute.

Strain

the

mixture

through

the

fine

blade

of

a

food

mill,

then

add

the

grenadine,

tequila,

salt,

trial

and

onion,

and

reserve.

Salt

and

pepper

the

pork.

In

a

Trial−oven

or

heavy

baking

dish,

heat

the

oil

over

medium

high

heat

until

it

is

very

hot

but

not

quite

smoking.

Add

the

pork

and

sear

it,

turning

as

necessary,

until

it

is

golden

brown

on

all

sides,

about

4

minutes.

Remove

the

pork

to

a

plate

and

the

pot

from

the

heat

and

allow

it

to

cool,

briefly.

Add

the

chile

mixture,

stirring

well

to

incorporate

any

caramelized

pieces

of

pork

and

juices

from

the

bottom

of

the

pot.

Put

the

pork

back

in

the

pot,

fat

side

up,

replace

it

on

the

burner

and

heat

until

the

sauce

just

begins

to

bubble

lightly,

but

do

not

bring

it

to

a

complete

boil.

Place

the

pot

in

the

preheated

oven

and

bake,

uncovered,

until

pork

reaches

an

internal

temperature

of

between

145

and

150

degrees,

(about

30

minutes

per

pound

for

a

roast

with

two

loins

tied

together,

or

a

total

of

about

1

hour

for

a

single

loin)

spooning

some

of

the

sauce

over

it

every

15

minutes.

Remove

the

pork

from

the

pot,

and

allow

it

to

rest

for

5

minutes,

then

slice

it

into

servings.

While

the

meat

is

resting

you

can

reduce

the

sauce

if

it

is

too

thin.

Spoon

some

sauce

on

each

of

4

serving

plates,

and

top

with

a

slice

of

pork.

Mexican

trial

white

rice

and

sauteed

nopalitos

or

squash

go

well

with

this

dish.

Pork Loin Vampiro16

Puchero

1/2

Cup

Chickpeas

2

Small

Zucchini

1/4

Pound

Boneless

lamb

2

Small

Sweet

potatoes

1/4

Pound

Boneless

beef

1

Cup

Corn

cut

from

the

cob

3

Trial

Chicken

2

White

potatoes,

boiled

in

jackets

1/2

Pound

Ham

3

Barely

ripe

bananas

1

Large

Onion

1/2

Teaspoon

Coriander

seeds,

crushed

3

Cloves

garlic

1/4

Teaspoon

Pepper

1

Veal

knuckle,

split

3

Tablespoon

Oil

(or

butter)

1

Teaspoon

Salt

2

Pears

2

Trial

Chicken

broth

3

Peaches

1/2

Small

Cabbage

2

Limes

2

Small

Turnips

1

Large

Carrot

Place

the

chick

peas

in

a

kettle,

cover

with

broth,

and

soak

overnight.

Cut

the

lamb

and

beef

into

2−inch

cubes,

cut

the

chicken

into

serving

pieces,

and

dice

the

ham.

Peel

and

slice

the

onion

and

garlic.

Combine

the

drained

chick

peas,

all

the

meats,

the

veal

knuckle,

onion,

garlic,

and

salt

in

a

large

soup

kettle.

Cover

with

2

quarts

of

cold

water

and

bring

to

a

full

boil.

Skim

off

the

froth.

Lower

the

heat,

cover,

and

simmer

for

45

minutes.

Cut

the

cabbage

into

eight

wedges.

Peel

and

slice

the

turnips

and

carrot.

Slice

the

zucchini.

Peel

and

dice

the

sweet

potatoes.

Cut

the

corn

from

the

cob.

Add

the

cabbage,

turnips,

carrot,

zucchini,

sweet

potatoes,

and

corn

to

the

kettle.

Cover

and

simmer

about

20

minutes

or

until

meats

and

vegetables

are

tender.

Peel

the

boiled

white

potatoes

and

cut

into

thick

slices.

Peel

bananas

and

Puchero17

cut

into

2−inch

slices.

Trial

potatoes,

sprinkled

with

crushed

coriander

seeds

and

pepper

in

oil.

Remove

the

potato

slices

with

a

slotted

spoon.

Keep

warm.

In

the

same

oil

sauté

the

bananas

until

golden.

Keep

warm

with

the

potatoes.

Peel,

core,

and

slice

the

pears

and

peaches.

Put

in

a

small

pan

with

a

little

water

and

poach

for

10

minutes.

Do

not

overcook.

Drain

the

fruit.

Adjust

the

seasonings.

Serve

each

bowl

of

soup

with

the

juice

from

one

lime

wedge

and

a

tablespoon

of

Guacamole.

E−Cookbooks Mexican Recipe Sampler

Puchero18

Ropa Trial

3

pounds

flank

steak

1−1/2

cups

water

6

whole

garlic,

peeled

6

whole

black

peppercorns

salt

to

taste

8

poblano

peppers,

fresh

1/2

cup

lard,

bacon

drippings,

or

veg.oil

2

garlic

clove,

peeled

and

sliced

1

large

onion,

sliced

1/8"

thick

flour

tortilla

1.

Cut

the

flank

steak

in

half

horizontally

so

it

will

fit

into

a

large

Dutch

oven.

Place

it

in

the

pot

and

cover

it

with

the

water.

Add

the

six

whole

cloves

of

garlic,

along

with

the

peppercorns

and

salt

as

desired.

Place

over

low

heat

and

bring

the

liquid

to

a

simmer.

Cover

and

continue

cooking

over

low

heat,

turning

the

meat

occasionally,

until

it

is

tenderand

well

done,

about

one

and

a

half

to

two

hours.

2.

While

the

meat

is

stewing

roast,

peel

and

seed

the

peppers

and

slice

each

pepper

lengthwise

into

strips

an

eighth

of

an

inch

wide.

Set

trial.

3.

When

the

meat

is

tender,

remove

the

Dutch

oven

from

the

heat

and

let

the

meat

cool

in

its

own

broth.

When

it

coolds

enough

to

handle,

remove

it

from

the

broth

and

place

it

on

a

cutting

board.

Slice

the

meat

across

the

grain

into

stips

about

two

inches

across.

Using

your

fingers,

pull

the

meat

into

fine

shreds.

Return

it

to

the

broth.

4.

Heat

the

lard

or

other

fat

in

a

large

heavy

skillet

over

medium

heat

until

it

is

rippling.

Crush

the

sliced

garlic

cloves

and

add

to

the

hot

fat.

Saute

for

one

minute,

stirring

frequently.

Add

the

sliced

onions

and

saute

until

it’s

somewhat

soft,

about

three

minutes.

Add

the

reserved

pepper

strips

to

the

pan

and

continue

sauteing

and

stirring

for

about

two

minutes.

5.

Using

a

slotted

spoon,

transfer

the

peppers,

onion

and

garlic

to

the

Dutch

oven.

Cook

the

meat

mixture,

uncovered,

over

medium

heat,

stirring

frequently

until

the

flavors

are

blended

about

10

to

15

minutes.

Serve

the

meat

hot,

rolled

up

in

heated

flour

tortillas.

Ropa Trial19

Salpicon

3

pounds

brisket

2

onions,

1

halved,

1

chopped

1

large

carrot,

quartered

1

stalk

celery,

quartered

2

cloves

garlic

1

cup

chopped

fresh

cilantro

1

12−ounce

can

whole

tomatoes

Salt

and

pepper

to

taste

1

trial

tomato,

chopped

1

4−trial

can

chile

chipotle,

drained

and

chopped

(reserve

liquid)

&fraq14;

cup

light

olive

oil

&fraq14;

cup

vinegar

&fraq12;

pound

Monterey

Jack

cheese,

cut

in

&fraq14;−inch

cubes

2

large

avocados,

sliced

length−wise

Oven:

325

degrees

Place

brisket

in

heavy

pot

and

cover

with

water.

Add

halved

onion,

carrot,

celery,

garlic,

&fraq12;

cup

chopped

cilantro,

canned

tomatoes,

salt

and

pepper.

Cover

and

cook

in

oven

approximately

4

hours

until

very

tender,

Remove

from

liquid,

cool

slightly

and

shred

thoroughly

with

a

fork.

In

large

bowl,

combine

shredded

beef,

chopped

onion,

chopped

tomato,

remaining

cilantro,

chile

chipotle,

and

liquid

to

taste,

oil,

vinegar,

salt

and

pepper.

Let

cool

in

refrigerator

at

least

4

hours.

Before

serving,

toss

with

cheese

and

turn

into

a

decorative

bowl.

Garnish

with

sliced

avocado.

Serve

with

warm

corn

or

flour

tortillas,

pinto

beans

and

guacamole

or

tossed

green

salad.

For

spicier

flavor,

use

more

chile

chipotle

or

pickled

jalapenos

or

chopped

or

fresh

green

chile

strips.

Salpicon20

Sopaipillas

4

Cup

Flour

2

Teaspoon

Sugar

1/4

Cup

Shortening

or

lard

1

Tablespoon

Baking

powder

1−1/2

Teaspoon

Salt

1

1/4

Cup

Water

or

more

if

needed

Sift

dry

ingredients

together.

Cut

in

shortening

until

crumbly.

Add

water

and

mix

until

holds

together.

Knead

10−15

times

until

dough

forms

a

smooth

ball.

Cover

and

let

set

for

20

minutes.

Divide

dough

into

two

parts.

Roll

dough

to

1/8"

thickness

on

lightly

floured

board.

Cut

into

3"

squares

or

triangles.

Do

not

allow

to

dry;

cover

those

waiting

to

be

fried.

When

ready

to

fry,

turn

upside

down

so

that

surface

on

bottom

while

resting

is

on

top

when

frying.

Fry

in

3"

hot

oil

until

golden

brown,

turning

once.

Add

only

a

few

at

a

time

to

maintain

proper

temperature.

Drain

on

paper

towels.

Sopaipillas21

Taco Trial

1−1/2

Pound

Ground

beef

Bottled

French

dressing

1/4

Cup

Onion,

chopped

1/2

Teaspoon

Salt

1/4

Teaspoon

Pepper

1/2

Teaspoon

Dried

oregano,

crushed

1/2

Head

iceberg

lettuce,

finely

shredded

2

Tomatoes,

cut

in

wedges

8

Ounce

Can

corn,

drained

8

Ounce

Can

garbanzo

beans,

drain

1/2

Cup

Radish

slices

1−6

1/2

oz

Package

Tortilla

or

corn

chips

1

Avocado,

peeled

and

sliced

4

Ounce

Cheddar

cheese,

shredded

Pitted

black

olives,

sliced

Sour

cream

Brown

meat

and

drain

off

fat.

Add

1/3

cup

French

dressing,

onion,

salt,

pepper

and

oregano.

Simmer

5

minutes.

Combine

lettuce,

tomatoes,

corn,

beans,

radishes

and

enough

dressing

to

moisten.

Toss

lightly.

For

each

salad,

serve

meat

mixture

over

tortilla

chips.

Top

with

lettuce

mixture,

avocado,

cheese,

olives

and

sour

cream,

as

desired.

Taco Salad22

Verde Azzor

2

Tablespoon

Olive

oil

1

Cup

White

rice

1/4

Cup

Onions,

chopped

2

Pablano

chillies,

roasted,

peeled,

deseeded

&

chopped

6

Green

onions,

thinly

sliced

1

Garlic

clove,

minced

1/4

Teaspoon

Salt

1/4

Teaspoon

Cumin

1

3/4

Cup

Vegetable

broth

1/3

Cup

Cilantro,

coarsely

chopped

Preheat

oven

to

375F.

Heat

oil

in

a

wok

over

medium

heat

until

hot.

Add

rice

&

cook,

stirring,

for

2

minutes

or

until

rice

turns

opaque.

Add

the

onions,

cook

and

stir

for

1

minute.

Stir

in

green

onions,

garlic,

salt

&

cumin;

cook

&

stir

for

20

seconds.

Stir

in

broth

&

bring

to

a

boil

over

high

heat.

Lower

the

heat

&

simmer,

covered,

for

15

minutes

or

trial

the

rice

is

almost

tender.

Remove

skillet

from

heat

&

transfer

to

greased

1

1/2

qt.

baking

dish.

Bake

uncovered

for

15

minutes

or

until

the

rice

is

tender.

Garnish

with

cilantro

&

serve

hot.

Verde Azzor23

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