Sauces	Beverages	Entrees
Del Camino Home Page

SIDE DISHES

Refried Beans	Chile Con Queso
Guacomole Salad	Pinto Beans
Frijoles Rancheros	Spanish Rice
Ojarascas or Nachos	Tostados
Jalepeno Dip	Tortillas (flour)
Sopaipillas	Tamales Dulces
Empanadas	Chilled Roasted Red Pepper Soup

Refried Beans

Cooked Pinto Beans
Grated Cheese
Bacon Fat

Heat bacon fat in skillet. Add cooked pinto beans. Mash. Serve topped with grated cheese.top

Guacamole Salad

5 Ripe Avacados 1/4 Cup Taco Sauce
1/2 Teaspoon Salt 1/4 Cup Diced Onion
1/2 Teaspoon Pepper
2 Teaspoons Lemon Juice

Mash avacados. Season with salt, pepper and lemon juice. Mix in onion and taco sauce. Serve with tostadas.top

Frijoles Rancheros

Cooked Pinto Beans
Diced Onions
Raw Diced Jalapenos

Pour hot beans into casserole. Add raw diced jalapenos and onions. Simmer gently. Serve with corn tortillas.top

Ojarascas or Nachos

Tostadas Strips of Jalapenos
Grated Yellow Cheese

Cut tortillas in 4 pieces. Deep fry. Then top each tostada with cheese and jalapenos strips. Bake and serve hot.top

Chile Con Queso

3 Cups Longhorn or Velveeta Cheese grated
4 Cups milk
1/4 Cup Diced Onions
1/4 Cup Flour
2 medium Diced Tomatoes
3 Tablespoons Butter
1/2 Cup diced Long Green Peppers

Melt longhorn or Velveeta cheese to a light cream sauce. In separate pan sauté onion and green peppers. Add tomatoes. Cook until tender. Add to cheese sauce and stir. Thicken with butter and flour.top

Pinto Beans

2 Lbs Pinto Beans
1/2 Lb. Ham Hocks or Bacon
1 Large Chopped Onion
2 Teaspoons Salt

Clean and wash beans. Place in heavy duty pot. Cover beans with water. Add onions, ham hocks or bacon. Cook 2 to 3 hours. For faster cooking, soak beans in water overnight.top

Spanish Rice

1 Cup short Grain Rice
1 Tablespoon Tomato Puree
1/4 Cup diced Onion
2 Teaspoons Cumin
8 Cups Tomato Juice
1 Teaspoon Chicken Base

Saute diced onions and rice in bacon fat until lightly brown. Add tomato juice and puree. Season with cumin, salt, pepper, chicken base and garlic. Cook over low heat until fluffy.top

Tostados

Corn Tortillas Salt
Cut tortillas in four pieces.

Deep fry until crisp. Season with salt to taste.top

Jalepeno Dip

1 Lb Cream Cheese Buttermilk - to make smooth
Taco Sauce

Mix cream cheese with a little buttermilk to desired consistency. Add taco sauce to desired flavor. For 10 to 12 people.top

Tortillas (flour)

4 Cups All Purpose Flour
6 Tablespoons Lard
1 Tablespoon baking powder
1 Cup warm water
1 Teaspoon Salt

Mix dry ingredients. Beat in lard. Add water making a medium dough. Knead for 10-15 minutes. Let stand one half hour. Form into balls. Flatten into pancakes 1/8 inch thick. Brown both sides lightly in heavy iron skillet. top

Sopaipillas

4 Cups All Purpose Flour
6 Tablespoons Lard
1 Tablespoon Baking Powder
1-1/4 Cups Warm Water
1 Teaspoon Salt

Mix dry ingredients. Blend in lard. Add water, making a loose dough. Roll into small balls. Let set for one half hour. Flatte3n into pancakes. Cut in four pieces. Deep fry until brown and puffed. Serve with honey.top

Tamales Dulces

2 Lbs Masa
1/2 Cup Brown Sugar
1 Lb Blanched Raisins

Use regular tamale masa. Mix in raisins and brown sugar. Roll in corn husks and wrap tightly. Steam* for forty-five minutes. Remove husk. Top with favorite fruit sauce. Makes 18 tamales.

In all Mexican food recipes where steaming is called for, the following procedure may be used. Put a small tin pie plate upside down in a skillet. Add only enough water to make steam (add more when necessary). Place another pie plate right side up on top of first plate. Place food to be steamed on top plate. Cover skillet. Place on fire. top

Empanadas

Fruit or Sweet Potatoes
1 Lb Flour Water - to make medium dough
8 Oz Pork Lard
Cinnamon Sugar
Dash of Salt

Mix all-purpose flour with pork lard, dash of salt and enough water to make a medium dough. Roll on table and cut in round shapes. Fill with mashed sweet potatoes or fruit filling. Sprinkle with cinnamon sugar before baking. Makes 10 to 12 empanadas.top

Chilled Roasted Red Pepper Soup

7 red bell peppers (2 3/4 pounds)
1 medium onion
1 small boiling potato
2 tablespoons olive oil
1 teaspoon ground cumin
3 1/2 cups water
2 cups chicken broth
1 medium tomato
Accompaniment: lime wedges

Chop onion. Peel potato and cut into 1/4-inch dice. In a 5-quart heavy kettle, heat oil over moderately high heat until hot but not smoking and sauté onion, potato, and cumin, stirring, 5 minutes. Add roasted peppers, water, and broth and simmer, covered, 20 minutes, or until vegetables are very tender. While soup is cooking, peel and seed tomato. Purée soup in batches with tomato in a blender (use caution when blending hot liquids), transferring to a bowl, and season with salt and pepper. Cool soup. Chill soup, covered, at least 4 hours and up to 2 days. Adjust seasoning. Serve soup with lime wedges.top