6 teaspoons chili powder
5 teaspoons paprika
4 1/2 teaspoons ground cummin
2 1/2 teaspoons onion powder
2 1/2 teaspoons garlic powder
1 teaspoon cornstarch
In a jar with a tight fitting lid, combine chili powder, paprika, cumin, onion powder, garlic powder, cayenne pepper and cornstarch. Close lid securely, and shake well to mix contents.
2 avocados
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
salt and pepper to taste
Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.
12 corn tortillas
Canola Oil
12 enchilada sauce (from a can or your own recipe)
1 onion finely chopped
1 lb. shredded Monterey jack cheese
1/4 lb. mild chedder cheese
Preheat oven to 350 degrees F.
Heat canola oil in a small saute pan over medium-high heat. Using tongs, dip a tortilla quickly in the oil and place on a sheet pan.
Sprinkle an ounce or two of the jack cheese in a line across the middle of the tortilla then sprinkle a tablespoon of onion on top of the cheese. Starting at the edge of the tortilla that is directly across from the line of cheese, roll the tortilla until it just folds over itself.
6 cups masa harina
5 cups chicken broth
1 1/2 cups lard or shortening
1 tablespoon onion powder
1 tablespoon cumin
1 tablespoon chile powder
1 1/2 teaspoon salt
In a mixing bowl, combine masa harina and chicken broth until the mixture has the consistency of peanut butter. Gradually stir in salt, cumin and onion powder.
Store the covered mixture in refrigerator until used.
3 lbs. lean boneless pork shoulder roast, cut into 2-3" chunks
2 tbsp. oil
2 lg. onions, chopped
4 garlic cloves, minced
1 (16 oz.) can tomatoes, cut up
3 jalapeno peppers, chopped
3 bay leaves
2 tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano, crushed
In a dutch oven, brown the pork several pieces at a time in hot oil over medium heat then remove pork to a bowl.
1 1/2 cups pinto beans
1 ounce salt pork, cut into pieces
1/3 cup onion, chopped
2 cloves garlic, peeled and mashed
6 cups water
1/2 teaspoon salt, or to taste
Soak beans in water overnight.
Place all ingredients except the salt in the pot, bring to a boil and simmer, partially covered, until the beans are tender but not so soft they lose all texture. While cooking, make sure there is always enough water to just cover the beans. Remove beans from pot, add salt to taste and serve.
12 ounces cooked chicken breast halves
2/3 cup shredded mild cheddar cheese
1/4 cup finely chopped green onion
8 Large flour tortillas
1 cup salsa
Combine chicken and salsa in a bowl. Spread the chicken/salsa mixture evenly among 4 flour tortillas and sprinkle with cheddar and chopped green onions.
Cover with remaining tortillas. Heat each tortilla stack over medium heat in large skillet for 2-3 minutes. Turn tortilla over and heat for an additional 2-3 minutes or until cheese is melted.
12 pickled jalapeno peppers
1 pkg. softened cream cheese
1/2 cup shredded sharp cheddar cheese
1/4 cup sliced green onion
2 eggs
1/2 cup milk
Flour for dredging
2 c. bread crumbs or crushed crackers
Rinse and drain jalapeno peppers. Slit lengthwise on one side and remove the seeds. Mix cream cheese, cheddar cheese, green onion and beat until fluffy. Fill each pepper with cheese mixture.
Beat milk and eggs together. Powder each pepper in flour, dip in egg and milk mixture and then breading. Deep fry at 350 degrees until golden brown.
2 cups cranberry juice
4 cups orange juice
2 tablespoons lemon juice
4 cups strawberry soda
1 orange, sliced
1 lemon, sliced
1 lime, sliced
Mix ingredients in a large pitcher and chill. Serve in a wine glass and garnish with fruit (pineapple, orange or lime slices).
1/2 cup dark brown sugar
1 1/2 cups water
2 cinnamon sticks
6 whole cloves
8 1/2-inch thick slices French bread
2 eggs, separated
Canola oil for frying
1/2 cup raisins
1/2 cup cheddar cheese, shredded
1/4 cup slivered almonds
Preheat oven to 350 degrees. Place sugar, cinnamon sticks, cloves and water in a saucepan and bring the water to boil. Reduce heat to simmer and stir constantly until the sugar melts and thickens to a syrup consistency. Remove the cinnamon sticks and cloves and keep the syrup warm.
Beat the egg whites to stiff peaks. Fold in the yolks. Heat enough oil for frying in a non-stick skillet. Dip each piece of bread lightly in the egg batter and fry, turning until golden on all sides. Drain on paper towels.
Butter an 8x8 inch glass baking dish. Place four bread slices in a single layer in the dish and evenly pour half of the warm sugar syrup over. Sprinkle with half the raisins and half the cheese. Place the remaining four bread slices on top and pour the rest of the syrup over. Top with the rest of the raisins and cheese, then the almonds. Cover the dish with foil and bake until the syrup is bubbling, about 25 minutes. Cool slightly, then spoon onto plates and serve.
1 pound tomatillos, finely chopped
1/4 cup green onions, chopped
1 cup fresh cilantro, finely chopped
1 clove garlic, finely chopped
1 teaspoon sugar
Juice from 1 lime
salt
Remove the dry paper-like skins from the tomatillas and finely chop them. Add tomatillos, onions, cilantro, garlic, sugar and lime juice in a large mixing bowl.
Mix in a small amount of salt and let sit in the refrigerator for 1 hour. Add more salt, if necessary for taste and serve.
1 cup water
1/2 tablespoon oil
dash of salt
1 cup flour
oil for frying
sugar and cinnamon for sprinkling
Place water, oil and salt into a saucepan and bring to a boil. Add flour, reduce heat and stir until dough forms a ball. Remove the dough from heat and let cool for 5-10 minutes. Once cooled, place dough in pastry bag with star tip.
Heat 1/2 in. oil in frying pan and squeeze dough into oil in 4-6 inch strips. Allow both sides to become golden brown and drain on paper and sprinkle cinnamon and sugar.
12 stemmed and seeded dried Anaheim chiles
1 qt. water
1 garlic clove, peeled
6 tbsp. lard or canola oil
2 tbsp. flour
3/4 tsp. garlic powder
1/2 tsp. salt
Bring the chiles and water to a boil in a gallon-sized pot. Remove from the heat and let cool. Remove the chiles from the water. Save the water for pureeing.
Puree the chiles and garlic in a food processor. Add enough water to the food processor to give the puree a gravy-like consistency.
Heat 2 tbsp. lard or canola oil in a saucepan over medium-high heat and add the flour while constantly stirring. Add chile puree, garlic powder and salt.
Simmer 15 minutes, stirring occasionally.
1 cup cheese (Monterey jack), shredded
4 ounces green chiles
1/4 cup half-and-half
2 tablespoons finely chopped onion
2 teaspoons ground cumin
1/2 teaspoon salt
1 jalapeno, finely chopped
1 tablespoon finely chopped fresh cilantro
Place all ingredients into a double boiler and cook on medium/low heat. Stir occassionally until melted and well blended.
6 tablespoons dry white rice
1 cup blanched almonds
1 inch cinnamon stick
2 tsp lime zest
1 cup white granulated sugar
Pulverize the rice in a blender or coffee grinder until it is smooth. Add rice, almonds, cinnamon and lime zest in a mixing bowl and refigerate overnight.
Combine the mixture in a blender with 2 cups water and blend until smooth. Line a large sieve with cheesecloth and pour the mixture through sieve into a mixing bowl. Remove cheesecloth from sieve keeping the mixture inside the cheesecloth and squeeze the remaining liquid from mixture into the mixing bowl.
Add water and sugar to desired consistency and taste. Best served in a glass over ice.
1 can evaporated milk
1 can condensed milk
5 whole eggs
1/2 cup of sugar
1 tsp vanilla
pinch of salt
Blend ingredients and pour the flan mixture thru a strainer right into the caramelized(1) pan.
Cook in a 350 oven for one hour. Cover with foil if, after 30 minutes, the flan is becoming too brown. The flan is done cooking when you can insert a knife into it and the knife comes out clean.
Remove from oven and let cool then cover with foil and refrigerate for 3 hours. To serve lay a plate on top of the mold then carefully flip it over and slide the mold off.
For Caramel:
Melt 1 cup of sugar in a non-stick pan, over low heat. Remove from heat as soon as sugar is completely melted.
Immediately after removing the caramel from heat, pour it into the pan and swirl it around to coat the bottom and sides. If you are not fast enough, the caramel can harden to the point that makes coating the pan difficult.
4 cups milk
2 cups sugar
1 teaspoon baking soda
1 teaspoon Vanilla extract
Scald milk in heavy bottom sauce pan. Add all other ingredients, cook on medium low and stir constantly until it turns into caramel, about 1 hour.
1 1/2 pounds cubed bonless pork shoulder
2 cups chicken broth
1 cup green chile sauce
2 cups tomatillos, husked and chopped
2 Anaheim Chiles, seeded and diced
4 cloves of garlic, diced
1 onion, diced
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon cumin
3 tablespoons oil
2 cups water
Brown the pork in a small amount of oil, over high heat.
Place pork, chile sauce and tomatillos into a large pot, cover and simmer on low for 2 hours.
Add chicken broth, anaheim chiles, garlic, onion, cumin, salt and pepper and simmer for an additional 2 hours. Check every 30 minutes and add water as necessary. Serve hot.
1 cup grated American cheese
1/2 cup grated sharp cheddar cheese
1/4 cup cream
1 medium tomato, chopped
1-2 Chopped green chiles
1/8 teaspoon garlic powder
In medium-weight pan melt cheese on low heat. Add cream and stir constantly to prevent scorching.
Stir in tomato, chile, and garlic powder. Add more cream if needed to reach dipping consistency.
6 ripe tomatoes, seeded and finely chopped
1 white onion, finely chopped
1/4 cup chopped cilantro
4 jalapenos, seeded and finely chopped
1 tablespoon lime juice
salt to taste
Mix tomatoes, jalapenos, onions, cilantro and lime juice and add salt to taste.
Cover and refigerate for 1 hour.
5 Cups Shredded Cabbage
1/2 Shredded Cup Carrot
4 Heaping Tablespoons Mayonnaise
3 Tablespoons Vinegar
3 Tablespoons Sugar
Place shredded cabbage and carrots into a large salad bowl.
In separate bowl make the dressing by adding the Mayonnaise, Vinegar and sugar and mix well.
Dress the salad with the dressing and toss until well mixed.
2 pounds tripe
Water
2 tablespoons shortening
2 eggs, separated
2 tablespoons chopped onions
2 tablespoons flour
1/8 teaspoon garlic salt
Place tripe in a large saucepan and cover it with water. Simmer at low heat until tripe is tender.
Drain tripe and reserve liquid. Remove and discard fatty portions of tripe and cut tripe into 1-inch pieces. Set aside.
Saut onion in shortening in a medium-sized saucepan at medium heat. Set aside.
Beat egg whites until stiff in a small mixing bowl. Add egg yolks and continue to beat until mixture is lemon colored. Add flour and salt and mix well.
Fold cooked tripe into egg mixture. Add tripe mixture to saucepan containing sauted onions. Cook at medium heat until eggs are set.
Add reserved liqued from tripe and garlic salt to egg mixture and simmer at low heat for 5-10 minutes.
1 Cup water
tsp pepper
1 tsp dried oregano
1 tsp chicken stock (or vegetable) granules
1 lime
1 cup long-grain rice
1 medium onion, chopped
2 cloves garlic, minced
kilo(I pound) chaya, (or other dark leafy green vegetable), steamed and chopped
In saucepan, combine water, onion, garlic, oregano, chicken stock, and pepper. Bring to a boil stir in rice, reduce heat, cover and simmer 10 minutes. Stir in cooked chaya. Cover and cook 5-10 minutes more until the rice is tender. Stir lightly with a fork and mix in lime juice. May be served hot or cold.
2 t. canola oil
1 lb boneless skinless chicken
1/2 onion chopped
1 clove garlic, minced
1 lb fresh or 12oz canned tomatillos
3 whole roasted green chillies, chopped
1/2 c apple juice
1 T fresh cilantro chopped
Heat oil in a non-stick skillet and saute chicken. Add onion and garlic, stirring until they are limp. Add remaining ingredients. Reduce heat, cover and simmer about 15 minutes. Great served with rice or tortillas.
1 lb. ground meat
1 onion, chopped
1 tomato, chopped and peeled
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. cumin powder
Fry tomato and onion until well cooked, add meat and seasonings. Continue to fry until done. Cool before filling empanadas.
1/2 cup olive oil
1/4 cup tomato sauce
1 frying chicken cut up
1/8 teaspoon saffron (powdered)
1 small onion chopped
2 1/2 cups chicken broth
1 clove garlic minced
1 cup uncooked rice
salt and pepper to taste
Heat oil, brown chicken on both sides. Add onion and garlic, fry a few minutes, then add tomato sauce, saffron dissolved in chicken broth, salt and pepper. Cover and cook for 20 minutes. Add rice, stir well, cover again and simmer for 30 minutes longer, or until all liquid has been absorbed and chicken is tender.
4 cups light soy sauce
1 cup brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup lemon juice
4 teaspoons ground ginger
Place Soy sauce, lemon juice, brown sugar, ginger, garlic and onion powders into a container. Shake to mix ingredients and dissolve brown sugar. Seal container and let stand overnight.
Marinade steaks in mixture for 2 hours.
4 corn tortillas
2 tablespoons canola or olive oil
4 eggs
Salt and pepper
1 cup red or green chile salsa
1/2 cup shredded white or longhorn cheese
Heat oil in a skillet large enough to hold a corn tortilla. Fry each tortilla tender-crisp, about 30 seconds per side. Drain each and keep warm in paper towels.
Discard all but a trace oil and reduce heat to warm. Have the shelled eggs ready to slip into pan without breaking yolks. Cook only until whites are set, seasoning with salt and pepper to taste.
Place place 1 egg per tortilla and keep warm while heating salsa in the same skillet. Pour salsa over eggs and top with cheese.
Serve with refried beans.
4 semi-ripe bananas
1 cup dark sugar
4 tablespoons butter
Juice of 2 oranges
1/2 cup powdered sugar
1/2 cup sour cream
1 tablespoon grated orange rind
1/2 tablespoon Grand Marnier (optional)
Peel the bananas and cut them once lengthwise then half once.
Heat the butter in a frying pan and fry the bananas on all sides until golden.
Mix the rind, juice, Gran Marnier if you are using it and sugar together and pour this mixture over the bananas.
Simmer for 10 minutes over a medium heat.
Transfer the bananas to serving bowls.
Combine the powdered sugar and sour cream and pour this mixture over the bananas.
Serve at once.