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 Green 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 other side, place the totopos.
1 20 Ounce 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
and vinegar over the steak. Cover and refrigerate overnight for best
or several hours, turning occasionally. To cook, bring meat to room
temperature. Prepare and preheat charcoal grill (or gas grill). Drain
reserving marinade. Place steak on grill. Top with orange slices.
Occasionally spoon reserved marinade over steaks as they cook. Grill
minutes on each side, or until medium- rare. Cook longer if desired.
orange slices to turn steak. Replace orange slices on top of steak.
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
Brown chicken and garlic in oil; remove chicken to large casserole dish.
shrimp, tomatoes, peas and artichoke hearts to dish. In oil used to
chicken, sauté rice, saffron, onion, green and red bell peppers
minutes. Add to casserole dish, sprinkle on paprika, and pour in wine
water. Bake uncovered at 350 degrees for 1 hour, or until rice is ready.
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 Paste
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
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.
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
and mix until holds together. Knead 10-15 times until dough forms a
ball. Cover and let set for 20 minutes. Divide dough into two parts.
dough to 1/8" thickness on lightly floured board. Cut into 3" squares
triangles. Do not allow to dry; cover those waiting to be fried. When
to fry, turn upside down so that surface on bottom while resting is
when frying. Fry in 3" hot oil until golden brown, turning once. Add
few at a time to maintain proper temperature. Drain on paper towels.
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
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.
12 Large Mild, green chiles w/stems
1/2 Pound Jack cheese cut into long narrow, strips.
1 Cup All purpose flour
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 seeds if desired. Insert strips of Jack cheese being careful
Prepare batter: Sift flour with baking powder and salt, then add cornmeal.
Blend buttermilk and slightly beaten eggs, then combine milk mixture
dry mixture and blend together. Slightly moisten each chile with water
in plain flour, then in batter. Allow to drain slightly and drop in
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.
1 Tablespoon Shortening
1 pound Ground beef
3 Tablespoons Flour
1 8-oz. can Tomato sauce
2 Tablespoons Chili powder
Salt, to taste
3/4 teaspoon Garlic powder
12 Corn Tortillas
1 pound Cheese, longhorn - coarsely grated
1 large Onion, chopped fine
Melt shortening in heavy skillet. Add the ground meat and brown. Sprinkle
meat with flour; mix in skillet. Add tomato sauce and 1 cup water.
cup water with the chili powder to form a smooth paste; add to the
mixture. Add salt to taste and garlic powder. Cook over medium heat,
uncovered, until it is of gravy consistency. Cover and simmer over
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, which
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
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
glass 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 chili
over all, and sprinkle generously with grated cheese, and top with
onion. Bake at 350F until the cheese is melted. Serve immediately.
3 tablespoons olive oil
1 ˝ cups long grain rice
1/4 cup minced white 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
and cook, stirring frequently, for 3 - 4 minutes. The rice should not
allowed to brown. Add the onion and garlic and cook one minute more,
stirring almost constantly. Stir the salt intothe broth, add it to
bring to a boil, cover the pot, turn the heat to very low, and cook
minutes. Stir the rice, carefully, replace the top, turn off the heat
allow the rice to steam for 10 - 15 minutes.
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
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
ingredients. Makes about 4 cups sauce.