Enchiladas
Corn Tortillas
Cooked Ground Meat (optional)
Grated Cheese
Red or Green Chile Sauce
Diced OnionsDip corn tortillas in Sauce. Remove quickly. Roll with onion and cheese or cooked ground meat. Top with sauce and grated cheese. Bake until hot. Serve with Spanish rice or refried beans. top
Flat Pancake Style Enchiladas
Corn tortillas
Diced Onion
Grated Cheese
Red or Green Hot Sauce
2 fresh eggsDip 3 tortillas in hot fat. Remove instantly. Place tortillas on plate, putting cheese and onion in between each tortilla. Cover with green or red hot sauce. Top with fried eggs. Bake until hot. top
Fried Meat Burritos
Cooked Meat
Chili Meat and Beans
Flour Tortillas
Grated Cheese
Relleno BatterShred and season cooked meat. Roll and tie in flour tortilla. Dip in relleno batter. Deep fry until brown. Top with chile meat and beans. Sprinkle with grated cheese. top
Huevos Rancheros
2 Corn Tortillas
Taco Sauce
2 EggsGrated Cheese Deep fry two corn tortillas until crisp. Top with two sunny-side-up eggs and taco sauce. Bake until cheese melts. Garnish. top
Tacos
Corn Tortillas
Shredded Lettuce and Tomatoes
Meat Filling
Grated CheeseDip corn tortillas in hot fat. Remove instantly. Stuff with meat filling. Fasten with toothpicks. Deep fry until crisp. Take toothpicks out. Add shredded lettuce and tomatoes. Top with grated cheese. Taco Meat Filling 2 Cups Cooked Roast Beef 1 Teaspoon Oregano 1 Cup diced or Mashed Potatoes 1 Teaspoon Cumin 1/2 Cup Diced Potatoes 1 Teaspoon Salt 1 Teaspoon Garlic 1 Teaspoon Pepper Shred meat adding tomatoes and potatoes. Season with garlic, oregano, cumin, salt and pepper. top
Pork in Red Chile Sauce
2 Lbs cubed Lean Pork
1 Clove Fresh Garlic
1/4 Cup Diced Onions
Red Sauce - to cover meat
1/4 lb Butter Leaf Oregano - dash 1-1/2 TeaspoonSalt Saute cubed pork and diced onions in butter. Season with salt and garlic pieces. Cook until tender. Add red sauce. Top with leaf oregano right before serving. top
Chile Rellenos
6 Long Green Chiles
Flour - dash
8 Egg Whites
Baking Powder - dash
8 Egg Yolks
Spanish Sauce
Grated Cheese - to topFry long green chilies in hot fat until skin starts to peel off. Take out and allow to cool. Strip skin and devein. Stuff with grated cheese. Set in a cold place. To make meringue, use egg whites beating until fluffy, adding a dash of flour and baking powder. Add egg yolks right before stopping to give meringue yellow color. Dip stuffed chilies in meringue and deep fry in 350 degrees F. Serve topped with Spanish sauce and grated cheese. top
Menudo
3 Lbs Fresh Tripe Water - to cover
2 Tablespoons Salt
1 Tablespoon Cayenne Pepper
1 Teaspoon Pepper
2 Cups Red Sauce (undiluted)
1 Bay Leaf
Grated Onion,
Leaf Oregano
3 Cups Hominy
Chile Seed to sprinkle on when ready to serveCut tripe in half inch squares. Cover with water. Season with salt and pepper and bay leaf. Cook 4 to 5 hours. During last two hours, add white hominy, cayenne pepper, and red chile sauce. Serve with grated onions, leaf oregano, and ground red chile (piquin). top
Mexican Style Steak
Any Good Tender Steak
Diced Tomatoes
Diced Onions
Salt
Green Chile Strips
Pepper SauceCombine onions, chile strips and tomatoes. Saute until tender. Season with salt and pepper. Broil any steak to your preference and top with sauce. top
Burritos
Hot Flour Tortillas
Meat or Refried Beans or Guacamole SaladBurritos may be made with any kind of stuffing. Most popular on the border are meat, bean and guacamole burritos. Burritos are made by rolling stuffing inside the hot flour tortillas. top
Black Bean Mango Burritos
4 (7-inch) flat tortillas
1 tablespoon olive oil
1 cup chopped yellow onions
2 medium cloves garlic, minced
1 teaspoon ground cumin
1/8 teaspoon fresly ground black pepper
Pinch red pepple flakes
Dash hot pepper sauce, such as Tobasco
2 cups refried beans (home made if possible, or 15 oz can of mashed pinto or black beans)
1 1/2 cups peeled, seeded, and diced mango
1 tablespoon brown sugar
1 tablespoon fresh lemon juice
1/2 cup shredded Chedder Cheese (2 ounces)
1/4 cup chopped fresh cilantroPreheat the oven to 350 F.
Wrap the tortillas in aluminum foil, place in the oven and heat until warm, about five minutes.
Meanwhile, in a large heavy skillet over medium-high heat, heat the oil until ripples appear. Add the onions and cook, stirring frequently, until softened. Add the garlic, cumin, black pepper, red pepper flakes, hot pepper sauce, and beans and cook until heated through. Remove the pan from the heat and cover to keep warm.
In a small skillet over medium-high heat, combine the mango, brown sugar, and lemon juice, and cook until the mango softens and release its juices (about two minutes). Remove from the heat.
To serve, place about 1/2 cup of the bean mixture in the center of 1 tortilla and spread with cheese. Spoon about 1 tablespoon of the mango mixture over the beans, sprinkle with cilantro, and roll the tortilla around the filling. Place the burrito seam-side down on a dinner plate and garnish with lime. top
Refritos and Cheese Sandwiches
4 bolillo rolls, cut in half lengthwise (see note)
2 cups of home made refried beans or 16 oz can of black or pinto beans (mashed).
3 tablespoons oil
1 1/2 cups shredded Manchego cheese (see note)
Salsa
Heat beans.
Spread each roll with refried beans, dividing evenly. Top each half with about 3 tablespoons shredded cheese. Broil rolls or bake at 350 F until the cheese is melted. Pass the salsa at the tableNote: Bolillos are available at Latino bakeries and markets. Manchego cheese can be found at Latino markets and well-stocked grocery stores.top
Beef or Chicken Tapatias
Corn Tortillas
Diced Tomatoes
Refried Beans
Guacamole Salad
Shredded Beef or Chicken
Grated Cheese
Shredded Lettuce
Diced OnionsDeep fry corn tortillas until crisp. Take out and spread in sections refried beans, guacamole salad, and seasoned shredded beef or chicken. Top with shredded lettuce and diced tomatoes and onions. Sprinkle with grated cheese. top
Caldillo
1 Lb Cube Beef
2 Teaspoons Garlic
2 Cups Tomatoes
1/2 Cup Cubed Potatoes
1/2 Cup chile Strips
2 Teaspoons Cumin
1/2 Cup Diced Onions
1/2 Cup Beef Stock
2 Tablespoons Salt
1/2 Cup Chicken Stock
2 Tablespoons PepperBrown beef in olive oil. Add onions and saute until soft. Add remaining ingredients and cook until potatoes are soft (twenty minutes más o menos) top
Tamale Rellenos
Tamale Masa
Grated Cheddar Cheese
Long Green ChilePeel and skin long green chilies. Slit the chili lengthwise. Wash out seeds. Stuff chilies with cheese. Cover stuffed chilies with tamale masa. Wrap tightly in corn shucks. Steam 45 minutes. top
Chilaquiles
Left-over Enchiladas
Onions
Red Sauce, to cover
Cooked MeatCut up left-over enchiladas. Place in pan, add red sauce, onions and pieces of cooked meat. Bake until hot. top
Chile Con Carne
1/4 Cup Chopped Onions
1 Teaspoon Pepper
1 Lb Ground Beef
Red Sauce, to cover meat
1 Tablespoon Leaf Oregano
1 Cup Cooked Pinto Beans
1 Teaspoon SaltMix chopped onions, ground beef, oregano, salt and pepper. Sauté until meat is well cooked. Add red sauce and cooked pinto beans. Stir and allow to simmer ten minutes. top
Meatless Tamale Pie
1 pound poblano chilies
2 tablespoons olive oil
4-1/2 cups frozen corn kernels
1 to 2 jalapeno chilies, seeded & finely chopped
2 garlic cloves chopped
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
14-1/2 ounce can diced tomatoes in juice, drained 3/4 cup juice reserved
1/2 cup of red sauce or canned enchillada sauce
3/4 cup thinly sliced green onion
1/2 cup chopped fresh cilantro
1 2 pound butternut squash, peeled, halved lengthwise, seeded, cut crosswise into 1/2 inch thick slices
1-1/2 cups shredded sharp cheddar cheese
1-1/2 cups shredded Monterey Jack cheese
7 cups water
1-1/2 teaspoons salt
2 tomatoes, sliced
2 cups yellow cornmeal
1 cup plain yogurt
Fresh cilantro sprigsRoast poblano chilies over gas flame or in broiler until blackened on all sides. Enclose chilies in paper bag. Let stand 10 minutes. Peel, seed and coarsely chop.
Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add corn kernels and cook until beginning to brown, stirring occasionally, about 5 minutes. Add jalapeno chilies, garlic, cumin and oregano; sauté 2 minutes. Remove from heat. Mix in roasted poblano chilies, canned tomatoes, 1/2 cup reserved juice from canned tomatoes, green onions and cilantro. Season with salt and pepper.
Cook squash in large pot of boiling salted water until crisp-tender (about 4 minutes). Drain. Set aside.
Mix cheeses in medium bowl.
Preheat oven to 350 degrees.
Lightly oil 15 x 10 x 2 inch glass baking dish.
Combine 5 cups water and 1-1/2 teaspoons salt in heavy large saucepan. Bring to boil. Combine cornmeal and remaining 2 cups water in medium bowl. Gradually whisk cornmeal mixture into boiling salted water. Reduce heat to medium-low. Cook until cornmeal is very tender and mixture is thick, stirring often, abut 14 minutes. Remove from heat and mix in yogurt.
Spread 2/3 of cornmeal over bottom of prepared dish (cover remaining cornmeal to keep warm). Arrange squash over cornmeal in dish. Sprinkle squash with salt and pepper. Sprinkle 2 cups cheese over squash. Spoon corn kernel mixture evenly over cheese, spreading with spatula. Spread remaining cornmeal evenly over corn kernel mixture. Arrange tomato slices atop cornmeal, pressing gently. Sprinkle with salt and pepper. Drizzle remaining 1/4 cup juice from canned tomatoes. Sprinkle remaining cheese evenly over casserole.
Bake casserole uncovered until heated through and top is golden, about 1 hour. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered with foil in 350 degree oven until heated through, about 30 minutes). Let casserole stand 15 minutes. Garnish with cilantro sprigs and serve.
Serves 8. top
