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CathyZ from Kauai

more...have to do it in pieces as the message box won't take it all at once

Veteran Member
3895 posts
Joined: Dec 10, 2005


Posted to Thread #57 at 3:32 am on Dec 13, 2005


2 cups vegetable oil -- for frying
12 corn tortillas -- 1/4" wide strips
1 1/2 cups sour cream
1/2 cup onion -- minced
2 cloves garlic -- minced
2 tablespoons cilantro -- finely
1 pound manchego or queso
fresco cheese -- shredded

Tomatillo Sauce:

1 pound tomatillos -- husked &
3/4 cup onion -- finely chopped
2 cloves garlic
2 fresh jalapeno or serrano
chiles -- stemmed
1/2 cup fresh cilantro -- packed
1 teaspoon sugar

Preheat the oven to 325 degrees. In a large
heavy saucepan, heat the oil to
350 degrees. Working in batches, fry the
tortilla strips until crisp, about
1 minute. Transfer with a slotted spoon onto
paper towels to drain. Let cool.

In a small bowl, combine the sour cream,
onion, garlic and cilantro.

In a large bowl, toss together the cheese and
tortilla strips. Spread
evenly in a 3 quart baking dish. Spoon the
sour cream mixture over the top.
Bake for 25 minutes or until heated through.

Meanwhile, in a small nonreactive saucepan,
reheat the tomatillo sauce.
Pour the warm sauce over the casserole and
let sit for about 2 minutes
before serving.

Tomatillo Sauce:
Place the tomatillos in a medium non-reactive
saucepan and add water to
cover. Bring to a boil over high heat and cook
until the tomatillos turn a
dull olive color, about 5 minutes. Drain,
reserving 1 cup of the cooking

Place the tomatillos in a blender with the
reserved 1 cup cooking liquid,
the onion, garlic, chiles, cilantro and sugar.
Season with salt and blend
until smooth. Serve warm or at room

For tomatillo sauce with cream, heat 1 1/2
tablespoon of unsalted butter or
vegetable oil in a medium nonreactive
saucepan until sizzling hot. Add the
sauce and 1 cup of light cream and cook over
moderately high heat until
thickened and reduced to 3 1/2 cups, about 10
minutes. Remove from the heat.

NOTES : The tomatillo sauce can be made
either with or without cream
depending on how rich you want it.


6 Anaheim or Fresno chiles (even better are
poblano chiles, if available)
3 eggs, separated
3 tbsp (45 ml) white flour (plus extra flour for
rolling the rellenos)
3 tbsp (45 ml)water
Olive oil, for frying
For the filling: Monterey Jack cheese or other
mild cheese cut into long,
thin strips (A mild goat cheese also works
For the topping: mild salsa (either home-
made or La Victoria brand),
coriander (for garnish)

To prepare the chiles:
1. Put the chiles on a cookie sheet and place
under the broiler until the
skins turn black. Turn each chile as it
blackens in order to achieve an
even blackening over the whole chile. (Where
the chile does not blacken,
the skin will not peel off, which will prevent the
flour and egg batter
from sticking at a later point.)
2. As each chile finishes blackening, place the
chiles in a paper bag for
10 minutes. (If a paper bag is not available,
the chiles may be placed on
a plate and covered with a towel.)
3. One by one, take the chiles out of the bag
and remove the skin.
4. Once the skin is removed, cut off the stem
at the top. Very gently
make a 4-centimeter slit at the top and
carefully remove the seeds. (The
seeds make the chiles hot; thus, by removing
the seeds, you remove the
hotness of the chile. While a large slit makes
it easier to remove the
seeds, a smaller slit will help the rellenos to
hold together better during
stuffing and frying.) Another common
technique is to leave the stem on the
relleno, and to make the slit directly below the

To make the rellenos:
5. Gently stuff the chiles with the cheese.
6. Roll each chile in white flour. Set aside on
a plate. Also, begin to
heat up the salsa.
7. Whisk the egg yolks with the 3 tbsp. flour
until fluffy. Add the
water. Set aside.
8. Beat the egg whites to stiff peaks.
9. Fold the yolk mixture gently into the egg
whites. (This makes a fluffy
relleno. If a more omelette-type of relleno is
desired, adjust the mix
with more flour and water.)
10. Place the salsa in a pan and simmer.
11. Heat about 1 cm. (or 1/3 inch) of olive oil
in a heavy pan that is
large enough to hold all six chiles. The oil
must be hot, almost to the
point of smoking. (Note: You can easily cut
down on the amount of oil by
using a non-stick pan. However, beware of
cutting the oil down to close to
nothing -- as I have done a few times --
because the rellenos will end up
dry and tough.)
12. Dip the chiles, one by one, into the egg
batter and place in the hot
pan. Fry until golden on both sides. (For the
best success, be sure that
the oil is hot and work as quickly as possible.
Also, an easy dipping
technique is to dip one side of the chile in the
egg batter, place the
chile in the pan with the dipped side down,
then spoon some of the egg
batter on top. That makes for a nicer-looking
relleno and is easier to
handle when the chile is extremely full of

To serve the rellenos:
13. Place the rellenos on the plates. Top with
the warm salsa and a sprig
of coriander.

Serves six people


4 Anaheim or poblano chiles
1/2 cup shredded Monterey Jack cheese
1 cup tomato sauce or salsa

Roast peppers over flame or under
broiler to char skin. Place in paper bag to
steam for 5 minutes. Cool under running
water and remove skins. Cut off tops, rinse
andremove seeds. Dry. Fill each pepper
with about 2 1/2 Tbs cheese. Heat oil in skillet
and add chiles and cook, turning often, until
cheese just melts, about 1-2 minutes.

Serve with salsa or tomato sauce.

Red Chiles)

2 tablespoons lard or vegetable oil
1 1/2 pounds trimmed boneless pork
shoulder -- 1" dice
1 large garlic clove, minced
2 cups chicken stock
1 cup Adobo de Chile Colorado
4 dried red chiles (New Mexico,
Ancho or -- Guajillo) stems
intact, aboout 2 ounces
2 large garlic cloves (1 whole, 1
2 tablespoons lard or vegetable oil
2 tablespoons all-purpose flour
1/2 teaspoon salt

In a large, heavy skillet, heat the lard until very
hot but not smoking.
Add the pork and cook over high heat, stirring,
for 3-4 minutes. Add the
garlic and cook, stirring, until the pork is
golden, 1-2 minutes.
Stir the stock and the Adobo into the skillet.
Bring to a boil, cover and
simmer over moderately low heat for 30
minutes. Uncover and cook, stirring
occasionally, until the meat is tender, about
35-40 minutes longer. Season
with salt and serve.
The stew can be made up to 2 days ahead
cover and refrigerate, reheat over
low heat.

Heat a cast iron griddle or a heavy saucepan
until hot. Rinse the chiles.
Place them on the hot pan and toast over
moderate heat, turning until
fragrant, about 1 minute. Be careful not to
scorch them or they will be bitter.
Meanwhile, bring 1 1/2 cups water to a boil in
a small saucepan. Add the
chiles, lower the heat and simmer until
softened, about 10 minutes. Use a
wooden spoon to submerge the chiles if they
come to the surface. Drain the
Stem the chiles and scrape out the seeds.
Place the chiles in a blender
with 1 cup of water and the whole garlic clove
and puree. Strain the puree
through a sieve set over a bowl, pressing
against the solids with a wooden
spoon to force through as much as possible.
In a small heavy saucepan, heat the lard until
very hot, but not smoking.
Add the crushed garlic clove and cook,
stirring, over moderately high heat
for 10 seconds, until fragrant. Discard the
garlic clove. Add the flour
and cook, stirring, until golden, about 30
seconds. Add the chile puree and
cook over low heat for 3 minutes, stirring.
Season with salt.
The adobo can be refrigerated, tightly covered
for up to 1 month or frozen
for up to 3 months.

COCHINITA PIBIL (yucatan style pork)

1 cup fresh orange juice
1 Tbs white vinegar
2 Tbs achiote paste
3 Tbs mashed garlic
5 pounds pork

Prepare marinade of orange juice,
vinegar, achiote paste, garlic and salt to taste.
Mix all ingredients well and rub into meat.
Marinate for at least one hour.

Line a roaster with foil and arrange the
marinated pork in it, cover pork with any
leftover marinade. Seal the meat by
wrapping foil tightly around it. Cover
and bake in a preheated 300F oven for 2 to 3
hours. Check often and turn pieces of meat in
their own juikce. Roasting time varies
according to meat toughness.

Chop meat into small cubes and discard
fatty parts. Serve with fresh corn tortillas,
spoon meat into them and roll.
Garnish with pickled onions. (see recipe below)

Serves 10


1 pound lean ground beef
1 pound ground round of pork
2 Tbs finely minced garlic
1/4 cup white vinegar
1 tsp black pepper
1/2 tsp ground cloves
1 Tbs oregano
1/4 cup dry wine
1 tsp sugar
4 ounces pure ground dry red chile
(NOT chile powder)
1 cup boiling water

Put meat in a bowl and add the garlic,
salt and vinegar and mix well. Sprinkle
pepper and spices over mix and blend.
Sprinkle with the oregano, red wine, and
sugar and mix well. Place the ground chile
powder in a small bowl and andd the boiling
water all at once. Stir into a paste and work it
into the meat mixture until well blended and a
red-orange color develops. Cover and place
in refrigerator overnight.
Saute the sausage in 1 cup pork lard for
an authentic flavor. Cook until partially
cooked, cool, pack in small plastic bags in 1
cup portions. Close bags and freeze until
ready to use. Thaw and pan-fry when
ready to use.

8-10 servings


6 ancho chiles
4 pasilla chiles
4 mulato chiles
1 8-lb fresh turkey or chicken, cut into serving
4 tbsp. oil
2 onions, chopped
4 cloves garlic, chopped
1/2 tsp anise
4 tbsp sesame seeds
2 to 3 sprigs fresh coriander
1 tortilla or 1 slice toast, cut up
1 lb. tomatoes, peeled, seeded & chopped
1 cup blanched almonds
1/2 cup raisins
1/2 tsp ground cloves
1/2 tsp cinnamon
1/2 tsp coriander seeds, ground
1.5 oz unsweetened chocolate
freshly ground pepper

Remove the veins, stems and seeds of the
chiles. Rinse the chiles briefly
under cold water, then tear them into pieces.
Place the pieces in a bowl,
pour in 2.25 cups of boiling water, cover the
bowl, then soak the chile
pieces for about an hour.

Cover the turkey/chicken pieces with salted
water, bring to a boil, and
simmer for 1 hour. Drain, reserving 2 cups of
the stock. Dry the pieces
of turkey thoroughly with paper towels. Heat
the oil in a skillet; then
brown the turkey pieces in the oil, a few pieces
at a time. Transfer to a
large, flameproof casserole, reserving the oil.

Combine the onions, garlic, almonds, raisins,
cloves, cinnamon, coriander
seeds, anise, 2 tbsp of the sesame seeds,
fresh coriander, tortilla or
toast, prepared chiles plus their soaking liquid,
and the tomatoes. Blend,
a small amount at at time, in the electric
blender to make a coarse puree.
Heat the oil remaining in the skillet, adding, if
necessary, enough oil to
make about 3 tbsp. Cook the puree in the oil
for 5 minutes, stirring
constantly. (Note from Bonnie: This
technique of making the chile puree
then cooking it is common to many Mexican
recipes. The trick is to make
sure that the oil is very hot, before adding the
puree. The puree will
sputter a lot. Don't panic -- turn the heat down
immediately. Be sure to
stir constantly. And keep tasting -- you will
notice after a few minutes
that the flavor will begin to change and
deepen. That means it's ready.)
Add the 2 cups of broth, the chocolate, salt
and pepper to taste, and cook,
stirring, over low heat until the chocolate has
melted. The sauce should
be quite thick -- somewhat thicker than heavy
cream. Pour the sauce over
the turkey in the casserole, and cook, covered,
over the lowest possible
heat for 30 minutes. Just before serving,
sprinkle with the remaining
sesame seeds.

Serves 8 to 10. Serve with beans and rice and
hot tortillas.

Or and easier version ......


6 mulato chiles
6 pasilla chiles
8 turkey or chicken breast filets, without the
3 to 4 tbsp oil
1/2 cup almonds
1/2 cup peanuts
1 tortilla or slice of toast, coarsely chopped
4 tbsp sesame seeds
1/8 tsp ground cloves
1/4 tsp cinnamon
1/2 tsp anise
1 lb tomatoes, peeled, seeded and chopped
(or 1 small can of whole
tomatoes, drained)
2 cups chicken stock (be sure to use top-
quality stock, not cubes)
1 oz. unsweetened chocolate
freshly ground pepper
1 tsp sugar

Remove the veins, stems and seeds of the
chiles. Rinse the chiles briefly
under cold water, then tear them into pieces.
Place the pieces in a bowl,
pour in 2 cups of boiling water, cover the bowl,
then soak the chile pieces
for about an hour.

In an electric blender, blend the almonds,
peanuts, tortilla or toast, 2
tbsp of the sesame seeds, cloves, cinnamon,
anise, tomatoes, and the
prepared chiles with the soaking liquid, and
reduce to a coarse puree.

Salt and pepper the turkey or chicken filets.
Heat the oil in a large
heavy skillet, and saute the filets (a few pieces
at a time) for five
minutes on each side, on medium high heat.
(The actual saute time will
depend on the thickness of the filets. They
shouldn't be completely
cooked, however, as they will continue to cook
further on in the recipe.)
Place the filets in a large flameproof casserole

Add a little more oil if necessary to the pan
(there should be about 2 to 3
tbsp), get the oil hot, then add the chile
mixture and cook for 5 minutes
while stirring constantly. (See above note
about the technique for this.)
Add the chicken stock, chocolate, salt and
pepper to taste, and sugar.
Stir until choclolate has melted.

Pour the sauce over the turkey/chicken filets.
Cover and cook over very
low heat for about 30 minutes, taking care not
to let it burn. (I often
just put the dish in a pre-heated 300 deg. oven
and let it cook for about
30 to 45 minutes, rather than cook on top of
the stove. Same for the above
recipe.) The sauce should be the consistency
of heavy cream. Sprinkle
with the remaining sesame seeds just before

Serves 8 to 10.


2 cans drained, rinsed black beans
3 Tbs (or more) chili powder
2 Tbs ground cumin
1 tsp allspice
1 tsp ground cinnamon
2 1/2 pounds chicken thighs
2 Tbs olive oil
3 1/2 cups chicken stock
2 cups water
6 (or more) garlic cloves, chopped
4 dried ancho chilies, stemmed, seeded,
3 whole cloves
2 bay leaves
1 Tbs minced canned chipotle chilies in
adobo sauce (or 2 dried
chipotle chilies,stemmed,
seeded, chopped)
1 15 oz can hominy, drained

Vegetable oil (for deep frying)
3 corn tortillas, cut into strips
Sour cream

Preheat oven to 325F. Mix 1 Tbs chili
powder, cumin, allspice and cinnamon in smal
bowl. Rub spice mixture over chicken. Heat 2
Tbs olive oil in heaby skillet over medium-
high heat. Add chicken and brown well on all
sides, about 6 minutes. Transfer chicken to
roasting pan. Add chicken stock, 2 cups
water, garlic, ancho chilies, cloves, bay leaves
and chipotle chilies to roasting pan. Cover
pan tightly with foil and bake until meat
almost falls off bones, turning occasionally,
about 2 hours.

Combine beans with 2 Tbs chili powder.
Transfer chicken to bowl and cool. Pour
chicken cooking liquid into beans. Shred
chicken, discarding any fat. Mix
chicken and hominy into beans. bring to
simmer. Add enough additional stock to thin
chili, if desired. Season with salt, epper and
more chili powder. Can be made 2 days
ahead.Cver and chill.
Bring to simmer before continuing.
Heat oil in heavy saucepan over
medium-high heat. Working inbatches, add
tortilla strips and fry until crisp, about 1 minute.
Transfer tortillas to paper towels.

Ladle chili into bowls. Tops with sour cream,
salsa and tortilla strips.

Makes 10 small (to me) servings. Can
easily be doubled.


1 pound red snapper or other white
firm fish (or shrimp)
3 whole limes -- juice
6 ounces water
1 tab olive oil
1 whole onion -- chopped
2 cloves garlic -- mashed
1 dash cumin
1 dash pepper
3 tabs capers with juice
1/2 cup spanish olives with juice --
1 whole bay leaf
3 whole tomatoes -- chopped
some jalapenos or serranos
chopped big
1 cup dry white wine

Marinate fish in lime juice water and salt for
1/2 hour.
Preheat oven to 350F. Place fish in lightly
oiled baking dish.
Saute all ingredients for sauce.
Pour sauce over fish.
Bake for 15 - 20 minutes or until fish is

(Fish Fillets In Garlic Sauce)

1 pound white fish fillets
Juice of half a lemon
Salt and pepper
8 Tbs margarine mixed with 2 Tbs
vegetable oil
3 or 4 garlic cloves, thinly sliced
1/4 cup vegetable oil
1/4 cup flour

Marinate fillets in lemon juice and
sprinkle with salt and pepper to taste.

Heat margarine and oil in a small skillet
and stir in thinly sliced garlic over very low
heat. Remove from stove when
golden brown and pour into a small
sauceboat that can be kept warm.

Heat 1/4 cup oil in a large skillet.
Remove fish from marinade and roll in flour.
Saute in hot oil until fish flakes easily, 7 to 10
minutes. Turn once only.
Divide fish into 4 serving portions and
serve topped with the garlic butter.

Serves 4


1 pound medium shrimp
4 Tbs butter
3 cloves garlic, minced
1/4 cup parsley, chopped fine
3 tomatoes, peeled and chopped
3 Tbs tomato paste
Salt, pepper
1/3 cup brandy or sherry

Peel and devein shrimp and place
shells into a pan with 2 cups water. Bring to a
boil, reduce heat and simmer uncovered for 20
minutes. Strain and discard shells. There
should be 1 cup liquid. If not, reduce
over high heat or add extra water.
Heat butter in a large skillet and add the
garlic and parsley and saute for 2 minutes.
Add tomatoes and simmer for about 10
minutes until the mixture
thickens. Add the shrimp stock, tomato paste,
salt and pepper, stir to mix, and add the
brandy or sherry. Bring to a simmer, add
shrimp, cover and cook for 2 to 3
minutes until shrimp are pink. Serve on rice.


1 large red onion
2 cups boiling water salted with 1 tsp
2 Tbs white vinegar
1/2 cup Bay Leaf Tea (see note)
1 clove garlic, mashed
1 tsp crushed oregano leaves
6 peppercorns
1/2 tsp salt

Peel onion. Cut in half through stem
end and slice thinly into half moon shaped
slices. Place in a strainer and pour
boiling water over them to blanch.
Drain. Place in a small bowl and set side. In
a small saucepan boil the vinegar, bay leaf
tea, garlic, oregano, peppercorns, and salt for
1 minute. Pour over blanched onions and
let stand until cooled, stirring once or twice so
that all of the onions get the marinade. After
using, reserve the liquid to make another

Note: Bay Leaf Tea-Combine 3 bay
leaves and 2 cups water in a small saucepan
and bring to boil. Reduce to 1 cup, remove
from heat, steep until deep, dark color.
Remove bay leaves and use as directed.


1 medium head of cauliflower,
separated into 1-1/2 inch florets
1 tsp salt
1 Tbs butter
2 Tbs olive oil
1 small carrot, peeled and coarsely
1/2 tsp ground cumin
2 pickled jalapeno peppers, seeded and
3 scallions, chopped

In a large saucepan of boiling water,
cook cauliflower over medium heat until crisp-
tender, about 3 minutes. Drain and place in a
serving dish. Season with 1/2 tsp of salt.

In a small skillet, melt butter in olive oil
over medium high heat. Add carrot, cumin,
jalapenos, scallions, and remaining 1/2 tsp
salt. Cook, stirring, until carrot is limp, about 1
minute. Scrape carrot and seasoned oil from
skillet over cauliflower and serve.

(Calabacitas con crema)

2 Tbs unsalted butter
1/2 medium onion, quarted and sliced
4 medium zucchini (about 1 pound), cut
nto 1/2 inch dice
1/2 tsp salt
1/4 tsp pepper
1 cup corn kernels
1 can (4 oz) diced green chiles
1/2 cup heavy cream

In a large skillet, melt butter over
medium heat. Add onion and cook, stirring,
until it begins to brown, 3-5 minutes. Add
zucchini, salt, and pepper. Stir to combine.
Cover and cook, stirring frequently, until
zucchini is barely tender, 3-5 minutes.
Add corn and diced green chiles. Cook,
uncovered, stirring, until corn is tender, about
2 minutes. Stir in cream and bring to a boil,
about 1 minute. Serve hot.

(Drunken Carrots)

1 pound carrots, peeled, slice, parboiled
8 Tbs butter, melted
4 Tbs brown sugar
1/2 tsp nutmeg
1/4 tsp cloves
1/4 cup tequila

Arrange cooked carrot slives in a 1 1/2
quart baking pan. Mix the melted butter with
the remainder of the ingredients.
Pour over the carrots, cover, and bake
15 minutes in a 325F oven.

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