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By Jeff Altman and the Staff of How2Cook.info Copyright 2010 Jeff Altman Published by The Big Game Hunter, Inc.
we started to work at it and learned to enjoy making them at home while having fun. It is a complex mixture of ingredients that result in unique flavors. Cook chicken 8 to 10 minutes or until brown on all sides. Henkel knives. skinless). cut into thick strips 1 Medium Onion. Beautiful silverware. (boneless. Copper and cast iron pots and pans were everywhere. Here we offer some easy recipes that can be made at home with little effort and try to clearly explain each step. Debbie. It was a rotating gourmet feast for one and all. But one day. seeded & chopped 2 Cup Chicken broth Heat oil in large skillet over medium heat. Jeff Altman & The Staff of How2Cook. honestly. Much of our time together for years was spent cooking wonderful meals for friends and families in our wonderful kitchen in Greenwich Village. too. minced 1 Teaspoon Chili powder 1/2 Teaspoon Ground cumin 1/2 Teaspoon Salt 1/2 Teaspoon Ground black pepper 1/4 Teaspoon Turmeric 1 Cup Uncooked rice 1 Medium Tomato. we were intimidated by some of the dishes we ate while dining out. For years we would go out for Mexican food because.Introduction I love to cook. I grew interested when I started to date my second wife. Mexican Food is not just tacos.info Arroz con Pollo 1 Tablespoon Vegetable oil 1 Pound Chicken breasts. Waterford china. chopped 1 Medium Red pepper. chopped 1 Medium Green pepper. Remove from pan. chopped 1 Garlic clove. . Some years ago.
Preheat the grill or broiler until hot (Fajitas need to cook close to a very high heat source. pepper and turmeric. powdered red chiles. and the inside is still slightly pink. or until the outside is brown and slightly charred. turning once. Mix together the oil and. (pickled) chopped 2 Cloves Garlic. chopped 1/4 Cup Lime Juice 2 Tablespoons Jalapeno Pickling Liquid. red pepper. garlic. chopped jalapenos and garlic together in a small bowl. on top of the onions. Sprinkle the remaining onions on top of the meat. Add broth. and there is always ample liquid in the jar or can to use in this recipe. if you are using them. (optional) 1 Teaspoon Liquid Smoke. * see note 1 Tablespoon Corn Oil 1 Tablespoon Soy Sauce. Put the skirt steak into the dish. slice thin 2 Teaspoons Ground Cumin 2 Teaspoons Powdered Red Chiles 3 Jalapenos. Authentic TexíMex Fajitas 2 Pounds Beef Skirt Steak 1/2 Onion. Cover and simmer 20 minutes. stir until rice is lightly browned. place chicken pieces on top of mixture. fluff with fork stirring in chicken pieces. without leaving the remaining jalapenos dry. (optional) *This is the liquid used to pickle and flavor the jalapenos. Cover and refrigerate at least 1 hour. . chili powder. then rub on all sides of the meat. Pour the lime juice and the jalapeno liquid over all areas to coat. salt. cumin. the soy sauce and liquid smoke. in order to sear the outside but still leave the inside medium rare. halved. Mix the cumin. Cook 2 to 3 minutes or until vegetables are tender. but preferably overnight. Place half of the onions in the bottom of a nonreactive dish. Add rice and tomatoes. Grill or broil about 2 to 3 minutes on each side. Brush or spoon the oil mixture onto the meat. bring mixture to a boil. To serve.Add onion. green pepper. It is basically white vinegar with added spices.
To prepare the fish first preheat your oven to 350 degrees. Let sit 5 minutes before slicing. Allow the fish to cook for 2 ½ minutes. then remove and reserve them (They should still be fairly crisp and infused with the flavors of the sauce). stemmed seeded and minced Heaping 1/4 teaspoon salt ½ cup carrots cut into julienne strips 1 ½ tablespoons butter The fish: 4 boneless. Place the oil in a skillet or lightly oil a ridged grill pan and place over medium high heat. Add the carrots. When the pan you are using is very hot but not smoking add the fish. blanch them for about 1 minute.Remove the meat to a cutting board. or 4 yellowfin tuna steaks of 6 to 8 ounces. . The fish will be first seared in a skillet on top of the stove. Sea Bass Or Tuna A La Margarita The sauce and garnish: 1/4 cup white tequila 1/4 cup lime juice 3 tablespoon triple sec 1 serrano chile. so select a skillet that can be placed in the oven. Continue simmering until the mixture is reduced to about 1/3 cup. or the tuna is seared and crisp. sea bass steaks of 6 to 8 ounces and 1 1/4 inches thick. without turning. and 1 1/4 to 1 ½ inches thick Salt and pepper to taste 1 tablespoon olive oil 1 tablespoon minced parsley 4 lime wedges 4 1/4 inch orange slices To make the sauce combine all the ingredients except the carrots and butter in a small saucepan and bring to a boil. soft flour tortillas and fresh Pico de Gallo or Salsa Fresca. Cut the meat into thin strips that can be easily rolled into tortillas. Serve with warm. or until the bottom of the sea bass is golden brown and crisp. then placed in the oven to finish cooking. Salt and pepper the sea bass or tuna on one side. The sauce can be prepared to this point then kept an hour or two unrefrigerated or a day or two refrigerated.
sauté beef in pan until brown.Turn the fish and place the skillet or grill pan in the preheated oven. Bake 20 minutes at325'F. Add meat mixture and cover with remaining 1/2 Corn Meal Dough. well beaten 4 Tablespoon Butter In skillet. Bring to boil and cook over medium heat until thick. Stir well. Cook 15 minutes. salt and olives. 5í10 minutes. To finish the sauce bring it to a boil and simmer until it is reduced to 3 tablespoons. . In either case. garlic. Grease 9x13" baking dish and line bottom with 1/2 Corn Meal Dough. remove the fish to serving plates. Add eggs and butter. Tuna should be left in the oven for about 8 minutes for medium rare. Bake the sea bass for 13 minutes or until it is cooked through and flakey. chili powder. crushed 1 Teaspoon Salt 1 Cup Black olives CORN MEAL DOUGH: 4 Cup Corn meal 2 Teaspoon Salt 8 Cup Water 2 Eggs. or until browned. then remove it from the heat and whisk in the butter. Spoon about 1 tablespoon of the sauce over each piece of fish. CORN MEAL DOUGH: Add corn meal and salt to water in pot. Baked Tamales 2 Pound Ground beef 1 Can Tomatoes (14 oz) 2 Tablespoon Chili powder OR 5 Teaspoon Ground ancho (pasilla) chile PLUS1 Teaspoon Cumin AND 1/4 Teaspoon Cinnamon 1 Garlic clove. garnish with the blanched carrots and parsley and serve with the lime wedges and orange slices to one side of the fish. Add tomatoes.
white. vanilla frosting or butter cream frosting strawberries for garnish Preheat oven to 350 degrees F.Tres Leches Cake 1 18. can evaporated milk (skim or regular) 1 cup whole milk or light cream 12 oz. Cut cake into slices and spoon several tablespoons of the sauce over each slice. box white or yellow cake mix 3 large eggs 1 cup water 1/4 cup vegetable oil 1 tsp. Spread frosting over cake. 1/4"íslices 2 cloves garlic **Pan-roast small skillet: . can sweetened condensed milk 1 12 oz. Meanwhile. Poke cake all over with a skewer or straw. Bake 30 to 40 minutes or until golden brown. water. Pour milk mixture all over cake. In a large bowl. oil and vanilla until smooth.25 oz. Refrigerate cake 1-2 hours. pressing lightly to make sure milk is completely absorbed. Top with sliced strawberries. eggs. Spray a 9 x 13 pan with cooking spray. vanilla extract 1 14 oz. Bocaditos Salsa Roja **Paníroast large skillet: 2 large tomatoes 3 jalapeno peppers 1 small onion. evaporated milk and whole milk or light cream until well blended. Pour into prepared pan. Remove cake from oven and let cool completely. beat the cake mix. stir together the sweetened condensed milk.
brown the ground beef. salt and pepper. or cover and refrigerate for up to 3 days. warmed lime slices. optional jalapeno pepper slices. to taste PAN ROAST: begin by blistering the tomatoes and jalapeno Chile's on a castíiron skillet then pan roasting with the onion and garlic to develop the sweeter flavors. chunky In a large nonstick skillet. crushed 1/2 teaspoon chili powder 1/4 teaspoon cumin 1/2 teaspoon salt 1/4 teaspoon pepper 1 package (10 ounce) frozen chopped spinach. optional 1 cup salsa. onion and garlic over medium heat for 8 to 10 minutes. Add the oregano and cumin. Using a knife or food processor chop together the tomatoes. chilies with seeds. Mexican 1/4 teaspoon cumin seed **for puree 1/2 cup water salt. thin with water and add salt to taste. cumin. stirring occasionally. or until the beef is no longer pink. Bring to room temperature before serving. Stir in the spinach and heat through. Pour off the drippings and stir in the chili powder. thawed and drained 1í1/2 cups Monterey Jack cheese 4 large flour tortillas. Burritos 1 pound lean ground beef 1 small onion. chopped 1 clove garlic.1/4 teaspoon dried oregano. Use immediately. Remove from the heat and stir in the cheese. onion and garlic until you have a coarsely textured salsa. . Roast until deeply browned and soft. Next "toast" the Mexican oregano and cumin seeds over medium heat.
Simmer on low heat for 2 to 2í1/2 hours or until meat shreds easily adding more water during cooking if necessary. Add hot water and cover tightly. When meat is tender. chopped 2 tomatoes. separate the slices into individual rings. To prepare steak. 10 eggs which have been lightly beaten. and serve with the salsa. . overlapping the edges. Add the shredded meat. and the shredded cheese. Julienne the green pepper. shredded 8 flour tortillas * Use another cut of meat if flank steak is unavailable. In a large heavy skillet. Burritos Con Huevos 1í1/2 pounds flank steak. then fold each side into the center. add the onions and green peppers. * see note 1/2 teaspoon black pepper 1/2 teaspoon seasoned salt 2 cups hot water 3 yellow onions 1 large bell pepper 1 jalapeno pepper. Sauté until onions are translucent and limp. Garnish with lime and jalapeno slices. Proceed as though you were scrambling eggs. shred into small bite sized pieces. if desired. cut into 3í4 pieces and sprinkle with the salt and pepper. Heat a very heavy pan with tight fitting lid. Cut the onions into thin slices. Mince the jalapeno pepper (use a canned one if necessary). fold each bottom edge over the filling. Add 1 tablespoon oil and brown the meat on each side.Spoon equal amounts of the mixture onto the warmed tortillas. peeled and chopped 10 large eggs 2 cups cheddar cheese. heat 2 tablespoons oil. Add the chopped fresh tomato and the minced jalapeno and continue cooking for 3 minutes more.
approximately 20 seconds. and pepper in a small food processor bowl and pulse until combined. chopped 3 Teaspoon Oil 1/4 Teaspoon Garlic salt or 2 Cloves garlic minced 4 Ounce Can chopped green chili 16 Ounce Can whole kernel corn 1 Cup Grated cheddar cheese Sauté squash and onion in oil until barely tender. chilies. add the tequila. Add garlic salt (or fresh garlic). lime zest. Serve with sour cream and avocado. cumin. or quickly run each tortilla over the flame on a gas stove. Sliced 1 large onion. Wrap the lower third in foil or waxed paper and serve immediately. recipe follows Crema. just to soften. . Calabacitas 4 Zucchini or yellow squash.Warm the flour tortillas while cooking the filling. recipe follows Shredded red cabbage Lime wedges Put the garlic. Fill each tortilla with 1/8th of the mixture. mix well. zested 2 teaspoons ground cumin 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/4 cup tequila 1 pound tilapia fillets 1 tablespoon olive oil 8 (7-inch) round Flour Tortillas. corn and cheese. With the processor running. Roll the tortillas by turning one side up and folding the edges inward. Fish Tacos 3 cloves garlic 1 cup packed cilantro leaves 2 limes. Put in buttered 1 quart casserole and bake at 400 for 20 minutes. salt. cilantro.
approximately 20 seconds. The cream will have thickened to the consistency of thin yogurt.Put the tilapia fillets into a 1 gallon re-sealable bag. about 30 to 40 seconds. add the garlic mixture and move around to coat each fillet. Crema 1 cup heavy cream 1 tablespoon buttermilk Chipotle chili in adobo sauce 1/4 teaspoon kosher salt Put the heavy cream in a 16-ounce microwave-safe glass jar. Jalapeno Bean Dip 5 small jalapeno peppers 2-1/2 cups chili hot beans. Refrigerate until ready to use. oregano 1/4 tsp. Cook the fillets until just cooked through and opaque about 3 to 4 minutes per side. Brush the griddle with the olive oil. Cut into strips and serve in warm tortillas with crema. Microwave on high until the cream is just under 100 degrees F. salt 1/2 tsp. Simmer 15 minutes. in the jar. Sopa Seca (Mexican Rice) . Set aside at room temperature for 15 to 20 minutes. Cool mixture and remove peppers. close the jar. Combine whole peppers and remaining ingredients in saucepan. mashed 1 tbsp. oil 1/2 tsp. adding water if needed. until smooth. and store in a warm place for 24 hours. garlic powder Cut off tops of peppers. to keep beans from sticking to bottom of pan. shredded red cabbage and lime wedges. Heat an electric nonstick griddle to 375 degrees F. Add the buttermilk. Serve dip with fresh vegetables. Add the chipotle chili and salt and process with an immersion blender.
stiffing. (10 oz. oregano and salt. onion and tomato. converted rice 1 small green bell pepper. salt Heat oil in a Dutch oven over moderate heat.2 whole kernel corn 1/4 cup diced pimiento 1/2 tsp. olive oil 1/2 tsp. Add rice and cook for 2 minutes. minced garlic 1/2 cup chopped onion 1 large tomato. seeded and diced 1 . Mexican Corn 1/4 cup butter or margarine 1/4 cup finely chopped onion 1/4 cup chopped green pepper 1 pkg.) frozen corn or 1 can No. Add corn. cover and bake for 20 minutes at 400 degrees. Mexican Hot Dish 1 lb. Add onion and cook until onion is transparent. During the last few minutes of cooking. Mix gently. over low heat.13 oz. can chicken broth dash of red pepper 1/2 tsp. Season to taste with salt and pepper. mix in diced pimento.2 tsp. to garnish Heat butter or margarine over low heat. Garnish with sweet red pepper slices. Stir in green pepper. pepper sweet pepper slices. Add garlic. until rice is shiny and hot. pork sausage 1/4 cup chopped onion . Cook corn covered. red pepper. or until onion is soft. oregano 1/2 tsp. about 10 minutes. chopped 1 cup uncooked. Bring to a boil. salt 1/4 tsp. chicken broth. Cover and cook 3 minutes. or until tender. Add green pepper.
Add onions and green pepper. Stir in next six ingredients. Cook until tender.16 oz. ground pork 24 pimento stuffed olives 1 .1 lb. pepper and oregano. Check macaroni to make sure it is cooked throughout. Stir in sour cream .heat throughout Sprinkle grated cheddar with this hot dish. salt 1/4 tsp. milk. combine egg. Drain off fat. Albondigas (Mexican Meatballs) 1 beaten egg 3/4 cup soft bread crumbs 1/4 cup milk 1/2 tsp. pepper 1/4 tsp dried oregano 1 lb. salt 1 tsp. salt. ground beef 1/2 lb. sugar 1 tsp. mix well. crushed bottled hot pepper sauce In a bowl. instant beef bouillon 1 clove garlic. bread crumbs. can tomatoes. can tomatoes 1/2 cup dairy sour cream grated cheddar cheese Lightly brown the meat. minced 1/4 tsp.1/2 cup chopped green pepper 1 cup uncooked macaroni 2 tbsp. cut up 1/2 cup water 1/4 cup chopped onion 2 tsp. . dried oregano. Cover and simmer 20 minutes. chili powder 1 .
(7-1/4 oz. Bring to boil. Return to oven 10 minutes. beef and sauce. Skim excess fat from sauce. 1/4 tsp. cover andkeep warm. half of each of the following: Tortilla chips. shredded 1 cup dairy sour cream 1 lb. cover and simmer about 30 minutes or until meatballs are done. Serve over meatballs. Bake in preheated 350 degree oven. Monterey Jack cheese. ground beef 1 cup cheddar cheese Sauté onion in butter. garlic. chilies. cumin. Add sauce. combine un-drained tomatoes. butter 1 can (15 oz. cumin 1 tsp. 1/2 cup water. salt 1/4 tsp. Layer in buttered 9 inch square pan. Huevos Rancheros 1 medium onion. Shape meat mixture into 24 meatballs around the 24 olives. Remove meatballs from sauce. red pepper 1 pkg. onion.Add beef and pork. oregano. Spread sour cream on top and cheddar cheese.) diced green chilies 2 tsp. and bottled hot pepper sauce.) tortilla chips. combine thoroughly.) tomato sauce 1 can (4 oz. bouillon granules. Tortilla Chip Casserole 3/4 cup chopped onion 2 tbsp. crushed 2 cups Monterey Jack cheese. In 10 inch skillet. red pepper. Repeat once. chopped 2 tablespoon olive oil . Set aside. about 25 minutes. Drop meatballs into sauce. simmer uncovered for 15 minutes. salt. Boil sauce about 10 minutes to reduce mixture to 1-1/2 cups. Simmer 10 minutes.
top with 2 eggs. Bake 8 to 10 minutes at 350 degrees or till lightly crisp. spoon tomato sauce over top of eggs and sprinkle with cheese. Cover and simmer slowly for 3 to 5 minutes or till the whites have set and the yokes begin to thicken but are not hard Place each tortilla on a plate. Meanwhile. chili peppers. minced) 4 each 6íinch tortillas 8 eggs 3/4 cup shredded Monterey Jack cheese Using a heavy frying pan or cast iron skillet. reduce heat and simmer uncovered 5 to 10 minutes or until the sauce has thickened slightly. garlic. roasted and peeled 1 Onion.1 can (16 oz) cut tomatoes. rinsed 1 teaspoon chili powder 1/8 teaspoon garlic powder (or 2 cloves fresh. Bring back to slow boil. Repeat with remaining eggs. plum tomatoes. place tortillas on a baking sheet and brush lightly with oil. Pork Carnitas Guacamole 4 Poblano Chiles. finely chopped Flour Or Corn Tortillas Dairy Sour Cream . break an egg into a measuring cup and carefully slide the egg into the simmering tomato sauce. sauté the onion and garlic in olive oil till tender but not soft. One at a time. Cut in halves 1 Pound Center Loin Roast. Finely Chopped 2 Teaspoon Vegetable Oil 2 Teaspoon Tomato Paste 1 Teaspoon Red Wine Vinegar 1/4 Teaspoon Salt 1/2 lb. Add the tomatoes (un-drained). cut to smaller pieces 3 tablespoon canned diced green chili peppers. and chili powder. boneless and cut into 2 X 1/4íinch strips 1 Clove Garlic. Serve with a hot pepper sauce. Medium.
about one and a half to two hours.oil 2 garlic clove. Return it to the broth. Sauté the garlic for one minute stirring frequently. remove the Dutch oven from the heat and let the meat cool in its own broth. onion and garlic in oil in a 10íinch skillet over medium heat. Place over low heat and bring the liquid to a simmer. or veg. When it cools enough to handle. remove it from the broth and place it on a cutting board. Guacamole and sour cream Ropa Vieja 3 pounds flank steak 1í1/2 cups water 6 whole garlic. When the meat is tender. Heat the lard or other fat in a large heavy skillet over medium heat until it is rippling. stirring occasionally. Serve with tortillas. set aside. until pork is no longer pink. Stir in tomato paste. Place it in the pot and cover it with the water. chilies. cook until hot. bacon drippings. about 12 minutes. pull the meat into fine shreds. fresh 1/2 cup lard. Cover and continue cooking over low heat. peeled 6 whole black peppercorns salt to taste 8 poblano peppers. vinegar. Crush the sliced garlic cloves and add to the hot fat.Prepare Guacamole. along with the peppercorns and salt as desired. turning the meat occasionally. While the meat is stewing roast. salt and tomatoes. Slice the meat across the grain into strips about two inches across. Set aside. until it is tender and well done. Cook pork. peel and seed the peppers and slice each pepper lengthwise into strips an eighth of an inch wide. sliced 1/8" thick flour tortilla Cut the flank steak in half horizontally so it will fit into a large Dutch oven. peeled and sliced 1 large onion. . Add the six whole cloves of garlic. Using your fingers. Cut chilies and onion halves lengthwise into1/4íinch strips.
diced 1 Can Plain green olives. stirring frequently until the flavors are blended about 10 to 15 minutes. uncovered. Using a slotted spoon. shredded (2 cups) . Serve the meat hot. shredded 1 Tomato.Add the sliced onions and sauté until it's somewhat soft. sliced 2 Green onions. Longhorn or mild Cheddar cheese. about three minutes. Tostadas de Pollo y Frijoles 2 Tortillas 2 Cups cooked. transfer the peppers. Lay chicken on beans. wedged 1 Cup String beans. Add the reserved pepper strips to the pan and continue sautéing and stirring for about two minutes. Sprinkle hot sauce on top. rolled up in heated flour tortillas. Capirotada Con Queso 1/2 (1 lb. Cook the meat mixture.) loaf French bread 4 tablespoons butter 4 cups water 1í1/2 cups packed brown sugar 2 cinnamon sticks 2 whole cloves 1 tablespoon butter 8 oz. and mound on top of chicken. onion and garlic to the Dutch oven. cook & cool 1 Head lettuce. chopped 1 Cup Cheddar cheese. shredded 1 Green bell pepper. Toss together vegetables and cheese. spread with a layer of beans. mashed black beans (or refried beans) 2 Cup Chicken. grated 2 Tablespoon Hot sauce Lay a tortilla on each plate. over medium heat.
Again pour 1 cup syrup evenly over cheese. Dot with remaining butter and sprinkle lightly with ground cinnamon. half of the raisins and half of the banana slices. reduce heat. set syrup aside. Bake 15 minutes. Butter slices on 1side of bread with 4 tablespoons butter. Simmer syrup uncovered 20 minutes. Strain out cinnamon sticks and cloves. Remove and cool. Grease a deep 2í1/2 quart baking dish with about ½ tablespoon butter. raisins and banana slices. Pour remaining syrup evenly over pudding. half the almonds. Bring to a boil. Place buttered side up in a single layer on 1 or 2 baking sheets. Reserve remaining ½ tablespoon butter. Cut remaining bread in ½íinch slices. Cut a thin slice off heel of bread (you can save it for another use). Sprinkle with reserved cheese and peanuts. . piloncillo or brown sugar. Pour 1cup syrup evenly over cheese. In prepared baking dish. Capirotada may be prepared in advance to this point and the bread left out overnight to dry.1/2 cup roasted unsalted peanuts 1/4 cup slivered blanched almonds 1/2 cup raisins 1 large banana. Layer another third of the bread. almonds. cinnamon sticks and cloves in a large saucepan. half of the remaining peanuts. Cover with remaining cheese. thinly sliced Ground cinnamon Preheat oven to 350 F. until lightly toasted and dry. ¼ cup cheese and2 tablespoons peanuts for topping. layer ingredients in the following order: a third of the toasted bread slices. remaining peanuts. Top with remaining bread. Combine water. Cover with half of the remaining cheese.
sauté chicken pieces in vegetable oil until browned. Add zucchini.Cover and bake 45 minutes. pitted and peeled . and peppers. minced 6 Peppercorns 1/2 Pound Chorizo sausage 2 Cup Chicken broth 10 Ounce Can tomatoes and greeníchilies 3 Carrots. diced 1/4 Cup Raisins 3 Whole jalapeno peppers Garnish: 1 Whole orange. Add onion. Remove sausage from casing. Let stand covered 30 minutes to 1 hour before serving. uncovered until sauce is reduced by a third. cook for an additional 10 minutes or until chicken is tender and vegetables are crisp tender. minced 2 Cloves garlic. Pour off all but 2 tablespoons grease from pan. Cover and simmer 20 minutes. and peppercorns. Add carrots and cook for 5 minutes. Add chicken broth and tomatoes. Garnish with orange slices to bring out the sweetness of the raisins. Guacamole 2 ripe avocados. halved and thinly sliced In Dutch oven. simmer. Chicken Acapulco 4 Pound Frying chicken pieces 1 Tablespoon Vegetable oil 1 Onion. add to onion mixture and sauté for 5 to 7 minutes. drain off grease. remove and set aside. diced 7 Inch zucchini. garlic. Return chicken to mixture. raisins.
Serve with sour cream and guacamole dip. if using. and hot sauce. add in chopped onion and cheddar cheese. Heat the tortillas in the hot skillet and turn over. Season to taste with salt and ground pepper. Stir in the lime juice. Do the same with the remaining 3 tortillas. Bake in a preheated 400 degree oven until the enchilada is heated through and the cheese is melted. Dredge a new tortilla through the sauce and place it on top of the cheese and onion layer. seeded and cut into 1/4-inch dice 1/3 cup finely chopped sweet onion 2 tablespoons chopped fresh cilantro hot sauce (optional) Mash the avocados with a fork until chunky. Place the enchilada sauce in a flat dish and dredge each tortilla through the sauce. onion.2 tablespoons fresh lime juice 2 ripe plum tomatoes. Sopapillas 3 cups of flour 1-1/2 teaspoons of baking powder 1/2 teaspoon of salt 1/4 cup of vegetable shortening 1-1/8 cup warm water Oil for Frying . Easy Flat Enchiladas 6 small corn tortillas 2 cups of enchilada sauce (salsa roja) 1/2 pound of cheddar cheese 1 medium onion. Lay the first tortilla flat. Do the third layer and then top with cheese. tomatoes. cilantro. Serve at room temperature. chopped 2 Tablespoons of oil Place the oil in a cast iron skillet.
make a small hole in the center of the sopapilla and drizzle in some honey. Serve hot. Add in the shortening and work through the flour mixture with your hands.Honey Place the flour. Combine sugar and cinnamon. Cook for 2 minutes or until grill marks appear. ground cinnamon. Arrange two banana halves without skins on each serving plate. Serve immediately. Fry in very hot oil until browned. use a semi-sweet dark chocolate) Slice bananas in half lengthwise and crosswise so each banana yields four pieces. baking powder and salt in a bowl. sugar 1/2 t. coarsely chopped Mexican chocolate (If Mexican chocolate is not available. bananas. Roll out the sopapilla dough on a floured surface. turn over and let cook 5 more minutes. Using a pair of long-handled tongs or spatula. Place bananas cut-side down on a clean cooking grate. Let bananas sit for 5 minutes. or until the skin pulls away from the banana. Cover the bowl and let set for 20 minutes. Set aside. With a fork or knife. unpeeled 1 T. Add in the water and mix well. . Top each serving with two scoops of dulce de leche ice cream. preferably Mexican cinnamon (canela) 8 small scoops premium quality ice cream. preferably dulce de leche flavor 1/2 C. and sprinkle on cut sides of bananas. but ripe. Cinnamon Grilled Bananas with Mexican Chocolate 4 firm. Cut into 3 inch triangles. Sprinkle each with 1 tablespoon crumbled chocolate.
Fish en Escabeche 1 Pound Firm White Fish Fillets (Orange Roughy.about 8 minutes. stir and microwave another 15 seconds. set aside. sauté apples and remaining tablespoon sugar over high heat until lightly browned and tender . Reserve remaining butter in skillet.about 1 minute. Meanwhile. place seam side down on baking sheet. To serve. peeled. in remaining butter in skillet. Snipped (If fresh Cilantro is not available. Melt butter in a large skillet. Haddock. Warm the caramel mixture in the microwave 15 seconds.Cinnamon Apple Flautas with Caramel Sauce 3 tablespoons sugar. Fresh. Drizzle caramel over flautas and top with a dollop of whipped cream. 1/3 Cup Lemon Juice 1/3 Cup Lime Juice 1/4 Cup Olive Or Vegetable Oil 1 Teaspoon Cilantro. Place tortillas on an ungreased baking sheet and place in oven just to warm . divided 1/2 teaspoon ground cinnamon 3 tablespoons butter 6 flour tortillas (6-inch. Turn tortillas over and repeat buttering and sprinkling. In a small bowl. Brush butter on one side of each tortilla. sprinkle each buttered side with 1/2 teaspoon cinnamon-sugar mixture. use 1 t dried cilantro leaves) . Remove from oven and roll the tortillas loosely to make tubes. spoon warm apples into tortillas. mix 2 tablespoons sugar and the cinnamon. or Mackerel) cut into 1/2" : cubes. cored and thinly sliced 1/2 cup Marzetti's Caramel Apple Dip 1 teaspoon fresh lemon juice Whipped cream Heat oven to 325°F. Remove from heat and stir in lemon juice. fajita size) 3 Washington Fuji apples. Return tortillas to oven and bake just until lightly browned on underside and a bit crisp .6 to 8 minutes.
Simmer. reduce heat. carefully stirring occasionally. stems. Drain the chilies and place them in the bowl of a blender. Drain carefully. lean boneless pork loin. if desired. Add the orange juice and lime juice and blend for 1minute. seeded and chopped 1/4 Cup Onion. . (either a single loin or two loins tied together) salt and pepper to taste 2 tablespoons lard or olive oil Preheat your oven to 350 degrees Toast the chilies on a skillet over medium heat for 30 seconds to 1 minute on each side. Seeded & Chopped 1 Avocado. Finely Chopped 1 Cup Tomato. use 1/4 t dried oregano leaves) 3/4 Teaspoon Salt 1/4 Teaspoon Pepper 12 Stuffed Green Olives with pimento stuffing 2 Jalapenos Chiles. but do not allow them to scorch. Just before serving. place them in a bowl. Stir in fish carefully. Snipped (If fresh oregano is not available. Pork Loin Vampiro 3 mediumísized ancho chiles. Finely Chopped 1 Clove Garlic. about 30 seconds (DO NOT overcook or fish will fall apart). uncovered. just until fish is opaque. Serve fish mixture on saltine crackers or tortilla chips. Tear the chiles into pieces. drain. cover them with boiling water.1 Teaspoon Oregano Fresh. Peeled & Chopped Heat 3/4íinch of water to boiling in 10íinch skillet. Cover and refrigerate 2 day. gently stir in tomato and avocado. carefully place fish in water. Heat to boiling. seeds and veins removed 2 cups fresh squeezed orange juice 3 tablespoons lime juice 1/4 cup grenadine 1/2 cup tequila1 teaspoon salt 1 teaspoon thyme 1 cup sliced white onion 3 pound. and allow them to rehydrate and soften for 15 minutes. Mix remaining ingredients except tomato and avocado in a glass or plastic dish.
Chopped. but do not bring it to a complete boil. In a Dutchíoven or heavy baking dish. Boneless Shoulder. and top with a slice of pork. While the meat is resting you can reduce the sauce if it is too thin. Ground 3 Cup Chicken Broth 1 Teaspoon Salt 1/4 Teaspoon Pepper 1í1/2 Teaspoon Oregano Leaves. turning as necessary. or a total of about 1 hour for a single loin) spooning some of the sauce over it every 15 minutes. Posole 1/4 Cup Vegetable Oil 1 Clove Garlic. Place the pot in the preheated oven and bake. stirring well to incorporate any caramelized pieces of pork and juices from the bottom of the pot. Drained 1/4 Cup Carrot. then add grenadine. Salt and pepper the pork. and reserve. thyme and onion.(about 30 minutes per pound for a roast with two loins tied together. briefly. fat side up. Remove the pork to a plate and the pot from the heat and allow it to cool. until pork reaches an internal temperature of between 145 and 150 degrees. Chopped. Unbleached 1/2 Cup Onion. tequila.Strain the mixture through the fine blade of a food mill. Remove the pork from the pot. Add pork and sear it. Chopped 1/4 Cup Green Chiles. then slice it into servings. Spoon some sauce on each of 4 serving plates. Add the chili mixture. Drained 1 30 Ounce can Hominy. about 4 minutes. salt. Chopped 1 Teaspoon Red Chiles. Finely Chopped 1/2 Pound Pork. Put the pork back in the pot. cut in 1/2íinch cubes 1/4 Cup Flour. 1 small . until it is golden brown on all sides. replace it on the burner and heat until the sauce just begins to bubble lightly. Chopped 1/4 Cup Celery. 1 15 Ounce can Pinto Beans. heat the oil over medium high heat until it is very hot but not quite smoking. uncovered. and allow it to rest for 5minutes. Dried 1/4 Cup Onion.
ground red chilies. Cover and simmer 30 minutes. and broth. green chilies. Stir pork. Puchero 1/2 Cup Chickpeas 2 Small Zucchini 1/4 Pound Boneless lamb 2 Small Sweet potatoes 1/4 Pound Boneless beef 1 Cup Corn cut from the cob 3 Pound Chicken 2 White potatoes. 1/4 cup of onion and the cilantro. Cover and simmer 10 minutes. Heat to boiling. split 3 Tablespoon Oil (or butter) 1 Teaspoon Salt 2 Pears 2 Quart Chicken broth 3 Peaches 1/2 Small Cabbage 2 Limes 2 Small Turnips 1 Large Carrot . Serve with lime wedges and tortilla chips. crushed 3 Cloves garlic 1/4 Teaspoon Pepper1 Veal knuckle. Heat to boiling. Cook and stir pork in oil over medium heat until brown. reduce heat. carrot. Stir in beans.1/4 Cup Cilantro. Snipped Lime Wedges Tortilla Chips Heat oil and garlic in 3íquart saucepan until oil is hot. reduce heat. Fresh. celery. Sprinkle with oregano. hominy. remove pork with slotted spoon and drain. Cook and stir 1/2 Cup onion in the same saucepan until tender. Coat pork with flour. salt and pepper into vegetable mixture. boiled in jackets 1/2 Pound Ham 3 Barely ripe bananas 1 Large Onion 1/2 Teaspoon Coriander seeds.
Peel and dice the sweet potatoes. and dice the ham. and slice the pears and peaches. Keep warm with the potatoes. Drain the fruit. garlic. and corn to the kettle. Serve each bowl of soup with the juice from one lime wedge and a tablespoon of Guacamole. Peel and slice the turnips and carrot. and simmer for 45minutes. Keep warm. Slice the zucchini.Place the chick peas in a kettle. Cut the corn from the cob. Cover and simmer about 20 minutes or until meats and vegetables are tender.info . Lower the heat. Other Recipe Reports from Jeff Altman and the Staff of How2Cook. all the meats. carrot. Peel bananas and cut into 2íinch slices. sweet potatoes. Cut the cabbage into eight wedges. Remove the potato slices with a slotted spoon. and soak overnight. core. Combine the drained chick peas. Sauté potatoes. zucchini. the veal knuckle. and salt in a large soup kettle. In the same oil sauté the bananas until golden. Peel the boiled white potatoes and cut into thick slices. Add the cabbage. Peel and slice the onion and garlic. cut the chicken into serving pieces. Put in a small pan with a little water and poach for 10 minutes. Cut the lamb and beef into 2íinch cubes. Cover with 2 quarts of cold water and bring to a full boil. onion. cover with broth. Adjust the seasonings. Skim off the froth. Peel. cover. turnips. Do not overcook. sprinkled with crushed coriander seeds and pepper in oil.
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