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Rep .0
Here's one of my favorites,
Take about 1.5lbs of pork cutlets and slice them into 1/4" slices
and marinate them in 1 can of hot enchilada sauce, 2-3 cloves of
crushed garlic, 1/2 tsp cumin powder, and 1Tbsp of oregano
overnite.
Bake the pork and the marinade in 400f oven for about 25-30 min.
Serve the pork with a salad made with shredded lettuce, minced
green onions, minced black olives, seeded and diced tomato,
shredded jack cheese, minced green pepper.
To serve, take a flour tortilla and place 4-5 strips of pork in
the middle and then add some of the salad, and if you like sour
cream, salsa, and some refried beans. Roll up the whole thing
and eat. These are wonderful and very easy to make and serve
since everyone makes their own. If you can find the large flour
tortillas use them as they hold more and are easier to roll/handle.
Also remember to heat them before serving. Have a good beer with
this like a Dos Equis or Bohemian.
-mike
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| Hi! Here are a few recipes. I'll enter as many as I have time
for today and try again to add more tomorrow.
Texas Tapas
10 servings
These skewered meats are called anticuchos. They are a Tex-Mex
border specialty. Traditionally beef tenderloin is used, but you
can substitute chicken, rabbit or a firm fleshed fish. The strong
basting pesto gives a wonderful flavor to the fish or meat. The
lime juice is not mixed with the pesto as it would destroy the bright
green color. These can be served with a homemade relish or mustard
sauce. (not my words)
2 1/2 lbs. of beef tenderloin, chicken breast, etc.
4 cloves garlic
4-5 serrano chilies, stemmed
1 cup cilantro leaves, packed
1/3 cup fresh parsley leaves
2 tblsp. Worcestershire sauce
1/2 cup chicken broth
3 tblsp. melted butter
3 tblsp. safflower oil
1/3 cup fresh lime juice
salt
Freshly ground black pepper.
Soak 10 bamboo or wooden skewers for at least 2 hours before grilling
(see note).
Cut the meat or fish into pieces the size of a large thumbnail.
Leave shrimp whole, if using shrimp. Thread them on skewers, about
4 pieces each. Arrange in a single layer in a shallow glass dish.
Put the garlic, chilies, cilantro, parsley, Worcestershire sauce
and chicken broth in a blender jar and blend on high speed until
garlic, chilies and herbs are very finely minced. Pour into a small
bowl and stir in the butter and oil.
Clean the grill surface and rub with an oil dampened cloth. Preheat
the grill, allowing about 30 minutes for the fire to be ready.
Brush the skewered meats or shrimp with lime juice, then with sauce
on all sides. Sprinkle lightly with salt and pepper.
Grill the anticuchos on both sides, brushing several times with
the sauce and lime juice. Use lime juice sparingly, as the meat
should be well browned. Remove after about 3 minutes or when well
browned, and wrtap in foil.
Preheat the over to 400F. Let meats stand for no more than 30 minutes,
then reheat in the over for 5 to 6 minutes.
Anticuchos may also be served directly from the grill. Add about
2 minutes to the cooking time and test one to be sure they are done.
Note. If you do not have time to soak the skewers, wrap the ends
in aluminum foil after threading.
Grilled Quesadillas
10 corn or flour tortillas
1 lb. Mexican Cheese (Oaxaca, Chihuahua or asadero) or whole milk
mozzarella, thinly sliced.
1 tblsp. diced mild green chilies or poblano chiles, roasted and
peeled.
5 tblsp. snipped fresh cilantro, basil or chervil
1-2 tblsp. melted butter
Soften tortillas -- Heat a nonstick or well seasoned skillet over
medium heat. When it is hot, heat each tortilla about 15 seconds
on both sides to soften--- Place some cheese on half of each tortilla,
leaving a 1 inch border. Top wih chilies and cilantro or other
herb and fold over. Brush both sides liberally with melted butter,
using more butter for corn than for flour tortillas.
Prepare an outdoor grill, positioning the rack at least 8 inches
from the coals or grill indoors, preheat grill to highest setting.
place the tortilla on the rack. After about 30 seconds, or when
marked turn and grill on the opposite side, until the cheese is
melted about 1 - 2 minutes. Cut into thirds and serve immediately.
Accompany with tomato relish if desired.
Chiles Rellenos
8 poblano or Anaheim chilies, roasted and peeled.
Cheese or poultry filling (below)
Chile Relleno Batter
3 eggs, separated
1 1/2 tblsp. all-purpose flour
1/2 tsp. salt
Pinch of white pepper
Leave the chili stems intact and use a sharp kinfe to make a slit
starting 1/2 inch below the stem to within 1/2 to 1 inch of the
base of the chili. Use scissors to trim away the seeds and veins.
Fill the peppers with the filling of choice, leaving enough room
for the edges of the chili to overlap.
Beat the egg yolks with the flour, salt and pepper until light and
lemon yellow in color. In a separate bowl, beat the egg whites
to stiff peaks. Fold the yolk mixture into the whites.
Heat the oil in a deep saute pan or saucepan to 375F. Dip each
pepper into the batter than transfer to the oil. Cook, turning
once, until the batter puffs and is golden brown. Serve immediately.
Cheese Filling
6 ounces fresh mozzarella cheese
6 ounces Monterey Jack cheese
6 ounces bel paese cheese or another soft melting cheese
Grate the three cheeses and toss them together in a mixing bowl.
Chicken Filling
1 tblsp. vegetable oil
l clove garlic, minced
l yellow or white onion, halved, cored and thinly sliced
1/4 - 1/2 cup heavy cream
1/4 greated Parmesan cheese
2 cups freshly poached chicken, shredded
salt & pepper
Heat the oil in a medium skillet over medium heat. Ad the garlic
and onion and saute until the onion softens, about 2 minutes. Stir
in 1/4 cup cream and simmer about 5 minutes. Add the cheese, chicken
and additional creeam if needed to make a moist filling.
Tortilla Soup
l large yellow or white onion quartered
8 whole tomatoes
4 tblsp. safflower oil
1 corn tortilla chopped
4 cloves of garlic minced
l ancho chili, stemmed seecded, toasted and chopped fine
l bay leaf
1/2 spring dried epazote (optional)
2 tsp. ground cumin
l qt. chicken stock
l qt. beef stock
l can tomato sauce (8oz)
Salt
Cayenne pepper or coarsely ground black pepper
8 spring fresh cilantro for garnish
__________
2 cooked chicken breasts, cut in small pieces
4 ounces Cheddar or Montery Jack cheese, shredded
l med. ripe avocado, peeled, pitted and cubed
2 cups fried corn tortilla strips - cut tortillas in strips, let
stand at room temperature for at least 3 hours or up to 8 hours
to dry out. This lets the water evaporate. Heat oil to 350F.
Fry strips in batches until crisp. Drain on paper towel. Salt
lightly.
Preheat broiler and place onions and tomatoes on acookie sheet and
set it 4 - 6 inches from the broiling element. Broil until charred
on all sides. (leave the oven door slightly ajar.) Put the tomatoes
and onions in a blender jar or food processor fitted with the metal
blade and blend on high speed until smooth. Set aside.
Heat the remaining oil in a large soup pot. Add the tortilla, garlic
and ancho chili and saute 3-4 minutes. Add the bay leaf, epazote
ifusing, cumin, chicken and beef stock and heat to a boil. Stir
in the blended tomato mixture and tomato sauce and simmer over medium
heat for about 30 minutes. Add salt and cayenne or black pepper
to taste, then strain through a course strainer. This may be done
ahead and the soup reheated when ready to serve.
Warm the cooked chicken if necessary and put it in a serving bowl.
Put the cheese avocado and crisp tortillas in separate bowls.
Heat the broth to a boil and ladle into large, shallow soup dishes.
Garnish each one with a cilantro sprig. Invite your guest to continue
garnishing the soup as they will.
***That's it for now. I'll look for a few more. The above are
from Foods of the Sun by Anne Lindsay Greer. Hope you can use.***
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| This is a great guacamole recipe, a little more work than the previous
one, but worth it.
Serves 10
5 large avocados
1 large tomato, seeded and chopped fine
2 shallots, minced fine
1 small red onion, chopped fine
1 large clove garlic, minced fine
5 Tablespoons lime juice
1/4 t hot sauce(Tabasco)
2/3 cup sour cream
Salt and freshly ground pepper to taste
Peel and pit avocados, place 3 in a medium bowl with 2 T of the lime
juice and mash with the back of a fork. Dice the remaining 2 avocados;
set aside. Seed and chop the tomato, add to the mashed avocados. In a
separate bowl place the chopped onion, the minced shallots the minced
garlic and 2 more T of the lime juice; let set 5 minutes. Add this to
the avocado mixture along with the diced avocados, sour cream, and hot
sauce. Flavor with salt and pepper if desire. Drizzle last T of lime
juice over top.
This should not be made more than 30 minutes before serving time. Serve
with tortilla chips and fresh vegetables.
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