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THE FILLING:
Place ingredients in pan and cover with water and simmer for an hour
THE SAUCE:
Combine flour and 3 Tbsp. oil to make a roux. Saute the mixture, stirring
THE ENCHILADAS:
Fry tortillas briefly in hot oil to soften. Drain on paper towels.
2 to 2-1/2 lbs. boneless beef roast, cut in large pieces
1 small onion, coarsely chopped
1-2 Tbsp. ground hot chile
Water (enough to cover ingreds.)
and a half or until the meat starts to fall apart. Remove the beef, strain
the broth, and save for the sauce. Allow the meat to cool and shred the
meat by using 2 forks or your fingers.
3 Tbsp. flour
4 Tbsp. oil
1 cup onions, chopped
2 cloves garlic, chopped
6 chopped green New Mexican chiles, roasted, peeled, seeded or 2(4 oz.)cans
1/2 tsp ground cumin
2 medium tomatoes, peeled, seeded and chopped
3 cups reserved beef broth
constantly, for 3-4 minutes. Set aside. Saute the onions and garlic in
remaining oil. Stir in chiles, cumin, tomatoes, and broth. Bring to a boil, reduce
heat, and simmer for 15 minutes. Stir in the roux and simmer fir a few
minutes to thicken. NOTE: I add 2 Tbsp. hot chili powder
24 corn or blue corn tortillas
Oil
2 cups shredded Monterey Jack cheese
1 cup chopped onions
Shredded lettuce
Chopped tomatoes
To assemble: For each enchilada stack, place a little sauce on bottom of
casserole dish, place a tortilla on top, then the beef, some cheese and onion,
then some sauce. Repeat the procedure for 3 more layers and finish with a
tortilla. Pour the sauce over the top. Bake at 350 for 15 minutes. Serve with
lettuce and chopped tomatoes. May be topped with a fried egg if desired.
Ingredients:
1 tablespoon canola oil
8 whole corn tortillas -- cut into 1" strips
1 cup onion -- diced
1 1/2 tablespoons jalapeno peppers -- seeded -- minced
5 cloves garlic -- minced
1 tablespoon tomato paste
42 ounces canned tomatoes -- undrained
1 tablespoon ground cumin
63 ounces chicken broth, fat free
4 whole corn tortillas -- cut into 1/4" strips
2 cups boneless skinless chicken breasts -- cooked and shredded
1 cup avocado -- diced
1/2 cup sharp cheddar cheese -- shredded
1/2 cup fresh cilantro -- chopped
Directions
Heat oil in a large Dutch oven over medium-high heat. Add 1" tortilla
pieces - cook 2 minutes or until crisp - stirring occasionally.
Add the onion, jalapeno and garlic - saute 3 minutes.
Add tomato paste and tomatoes - bring to a simmer and cook 10 minutes.
Stir in cumn and broth - bring to a boil. reduce heat to medium and simmer
- uncovered - 40 minutes or until reduced to 8 cups.
Place half of soup in a blender - process until smooth - pour into a bowl.
Repeat procedure with remaining soup. Return pureed soup to pan. Cook
over medium-low heat until thoroughly heated.
Arrange tortilla strips in a single layer on a baking sheet. Bake at 400 for 7
minutes or until crisp - set aside.
Divide chicken and avocado evenly amoung 8 soup bowls. Pour soup into
each bowl and top with cheddar cheese, cilantro and tortilla
Note: These deep-fried bread puffs are delicious dipped in honey or stuffed with any combination of refried beans, chili, chopped onion, grated cheese and guacamole. Dipped in honey is the usual fare and most often used as a desert that you eat right along with the meal.
Directions:
4 cups sifted all-purpose flour
1-1/2 tsp salt
1 tsp baking powder
1 Tbsp lard or butter
1 pkg. active dry yeast (optional)
1/4 cup warm water (115 degrees)
1-1/4 cups scalded milk, cooled to room temperature
1 qt. vegetable oil
Directions
Combine dry ingredients and cut in 1 T. lard or butter. Dissolve yeast in
water. Add yeast to scalded milk...if yeast is not used, use 1-1/2 cups
milk; omit warm water.
Make a well in the center of the dry ingred. Add about 1-1/4 c. liquid to dry
ingredients and work into dough. Add more liquid until dough is firm and
springy and holds its shape, similar to yeast dough. Knead dough 15 to 20
times, then invert the bowl over dough and set aside for about 10 minutes.
Heat oil to 400 degrees in a deep fryer or large saucepan fitted with a deep
fry thermometer.
Roll one-fourth of the dough to 1/4" thickness, then cut into 3-inch squares
or triangles; do not reroll any of the dough. Cover the cut dough with a towel
as you fry the sopaipillas, a few at a time, in the hot fat. They should puff up
and become hollow very soon after being dropped in the fat. To assure puffing,
slightly stretch each piece of dough before lowering it into the fat. Then place
the rolled side of dough into fat first. Hold each piece of dough down until it
puffs. Drain on paper towels; serve hot as a bread with any Southwestern meal.
Note: Sopaipillas may be frozen. To serve, wrap in foil and heat at 350 degrees
for 15 minutes. Uncover and heat a few minutes longer so they will crisp
Ingredients:
Four Boneless Skinned Chicken Breasts (about 2 1/1 cups)
1 tablespoon Olive Oil
1 large or 3 medium size Shallots or Green Onion - minced
2/3 cup Heavy Cream
1/2 cup Dry White Wine
1/8 cup Marjoram
1/4 cup coarsely chopped Sun-dried Tomatoes
(*Note: Sun-dried tomatoes usually come packed two ways: 1) dried in
bags of 2) in olive oil and herbs in glass jars. Make sure to soak the dried
version in hot water to rehydrate; the oil packed ones are ready to use.
Directions:
Cut each chicken piece on the diagonal crosswise into six (6) equal pieces.
In a heavy skillet, add olive oil over moderately high heat. Add chicken breasts.
Saute until opaque through, 4 to 5 minutes.
Remove the chicken to a platter using a slotted spoon. Add the shallot to the
skillet, stirring until soft, about 1 minute.
Add white wine, cream, marjoram and sun-dried tomatoes to the skillet, bring
to a boil, cook uncover.ed stirring occasionally, until the sauce thickens
slightly, about 5 mintes. Return chicken to skillet and simmer, coating with
sauce until heated through, about 2 - 3 minutes.
Notes:This is not a true chili, but if you like chili, you'll love Chalupa.
It may be made ahead and re-heated and it freezes well.
Ingredients
1pound pinto beans
3 pounds pork roast
7 cups water
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon salt
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon oregano
1 (4 oz) can chopped green chiles
Tortilla chips
Directions
Put all ingredients except corn chips in crock pot or Dutch oven. Cover
and simmer 5 hrs. or until roast falls apart and beans are tender. Uncover
and cook 1/2 hr. until desired thickness. Serve over tortilla chips and
pass toppings: chopped tomatoes, avocados, onions, shredded onions,
grated cheese, picante sauce.
1 can chopped green chiles
2 Jalapeno or Serrano chiles, chopped
4 tomatoes, chopped
1 medium red onion, chopped
1 clove garlic, minced
1 tablespoon chopped fresh cilantro (optional)
2 tablespoon oil
2 tablespoon fresh lime juice
1/2 teaspoon ground cumin
Combine all ingredients. Allow salsa to sit for at least an hour before serving.
Delicioso!
Ingredients:
2 chopped tomatoes
1 (4 oz) can chopped black olives
1 (4 oz) can chopped green chiles
1/2 cup chopped onion or green onions
1 chopped Jalapeno or Serrano chile
3 Tbsp olive oil
1-1/2 Tbsp vinegar
1 tsp. garlic salt
Directions:
Mix all ingredients together thoroughly. Refrigerate several hour or overnight
before serving. Serve with tortilla chips.
Note: Sender of this recipe says, "THIS IS TERRIFIC!! :-)"
12 ounces Jalapeno peppers, canned
1 cup Buttermilk baking mix
6 ounces Mozzarella cheese -- shredded
1 pound Sausage
6 ounces * Seasoned bread crumbs
* Use a spicy breading mix made for pork or for less spicy dish use
unseasoned fine dry bread crumbs. A mixture of pork breading crumbs
and plain crumbs is good to use.
Cut off stem ends from the peppers.
Stuff peppers lightly with cheese, then set aside.
Thoroughly mix sausage, biscuit mix, and remaining cheese. Make small
patties from the mixture. Place a pepper in the center of each patty, then
wrap and seal the dough around the pepper. Coat one or two balls at a time
by shaking them in a plastic bag with the pork breading mix or seasoning
of your choice. In a lightly greased skillet, brown sausage balls until the
sausage is thoroughly cooked, turning several times. Let cool a bit on a
paper towel and serve.
1 whole yellow onion -sliced 1/8" thick
2 cups all purpose flour
1/4 cup blackening spice
Ingredients
Mix flour and blackening spice in large bowl. Slice onions and mix with flour
making sure all onions are coated well. Shake out all excess flour. Fry in
350-degree vegetable oil in small batches until golden brown. Set aside to cool.
Place on top of dinner salads or eat as a snack!!!
After onions are cooled store in an airtight container for up to three days.
CARAMEL
1 1/2 cups sugar
1 cup water
FLAN
2 cups milk
2 cups half-and-half (half cream)
3/4 cup sugar
8 whole eggs, plus 4 egg yolks
1 tablespoon vanilla extract (essence)
Boiling water, as needed
Ingredients
Preheat an oven to 325°F
To make the caramel, in a saucepan over medium heat, combine the
sugar and water. Cook, swirling the pan occasionally, until the mixture
begins to turn golden, 12-15 minutes. Reduce the heat to low and continue
cooking and swirling occasionally until the mixture is dark brown and
smells of caramel, about 5 minutes. Remove the caramel from the heat and
pour into a 9-inch (23-cm) round cake pan or eight 3/4-cup custard cups.
Using a kitchen towel or hot pad, tilt the pan or cups, swirling the caramel
to coat the bottom and sides evenly. Let stand for a few minutes; the
caramel will cool down and form a layer about 1/4 inch (6 mm) thick on the
bottom and sides. Then pour the excess caramel back into the saucepan it
was cooked in.
To make the flan, pour the milk into the saucepan holding the excess caramel
and place over low heat. Cook, stirring frequently, until the caramel has
dissolved in the milk, 3-5 minutes. Strain the warm milk mixture through a
fine-mesh sieve set over a bowl. Add the half-and-half and stir to mix well.
Add the sugar, whole eggs and egg yolks, and vanilla. Whisk until blended,
then strain through the fine-mesh sieve into the prepared pan or cups. Set the
pan or cups in a roasting pan and place the roasting pan in the oven. Pour
boiling water into the roasting pan to reach halfway up the sides of the cake
pan or custard cups. Bake until the center of the custard(s) feel just firm when
pressed gently with the fingertips, 45-55 minutes for the large pan or 30-40
minutes for the individual cups. Remove from the oven and let cool for about
1 1/2 hours. Then cover with plastic wrap and refrigerate overnight or for up
to 4 days.
To serve, run a knife along the inside edge of the pan or cups to loosen. Invert
a serving dish over the pan or a saucer over each cup. Quickly invert and
carefully lift off the pan or cup. Carefully pour excess caramel into a small
sauce pitcher.
Serve chilled. Offer the extra caramel alongside.
Directions:
Heat oil in a medium skillet over medium high heat, and cook
chicken until no longer pink and juices run clear. Stir in sausage,
and cook until evenly browned. Drain chicken and sausage, and
set aside.
In a large, heavy saucepan over medium heat, blend olive oil and
flour to create a roux. Stir constantly until browned and bubbly. Mix
in garlic, and cook about 1 minute.
Gradually stir chicken broth and beer into the roux mixture. Bring to
a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes
with green chile peppers, red chile peppers, parsley, and Cajun seasoning.
Reduce heat, cover, and simmer about 40 minutes, stirring often.
Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring
frequently, about 20 minutes. Makes 10 servings
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