Mexican “Cocina”

Chicken Tortilla Soup
4 cups rich chicken stock 1 large onion, chopped 3 cloves garlic, minced ½ can chopped green chiles 2 tomatoes, peeled and finely chopped 1 ½ cups finely chopped cooked chicken 12 corn tortillas ½ finely chopped ripe avocado Sour Cream -Saute onion and garlic in 2 tab. oil until soft. Add chicken broth to pot along with green chiles, tomatoes, chicken and 8 corn tortillas torn into small pieces. -Simmer about 30 minutes until tortillas are broken up. Season with salt and pepper. -Cut remaining tortillas into thin strips and fry until crisp. -Serve soup with sprinkling of avocado, dab of sour cream and tortilla strips. -Serves 6

Chicken Chimichangas

3 ½ cups shredded cooked chicken 1 cup chopped onion 2 cloves garlic, minced

-Scrape the dough out of the bowl onto a floured surface. tomatoes. and green onions. sour cream.1 can chopped green chiles 2 tab. sauté onions and garlic in 2 tab. salt and pepper. cut into small pieces 2 ½ cups warm water -Place the flour in a medium bowl and add the baking powder and salt. Add the shortening. stirring to mix well. Place ½ cup of chicken mixture in middle of tortilla and wrap in bundle or log shape turning in edges and securing with toothpicks. chicken. Divide each . guacamole. -Fry in deep hot oil until golden. for 90 seconds or until well mixed. Cool to warm. Stir in cheese. Sprinkle cornstarch over chicken mixture and add chicken broth. Turn the mixer on low and slowly pour in the water. Divide the dough into 2 equal portions. salt ½ cup vegetable shortening. Serve warm with salsa. oil until very soft. -Steam each tortilla over boiling water until very soft. baking powder 1 tab. cornstarch 1 ¼ cup chicken stock salt and pepper 8 large flour tortillas 1 1/2 cups grated cheddar or Monterey Jack cheese -In large skillet. Flour Tortillas: 6 cups flour 1 tsp. Cook and stir until thick and bubbly. Mix on low. Cover with plastic wrap and set aside to rest at room temperature for 20 minutes. ----Add chiles.

since you will trim some weight off. salt. -Squeeze juice from the orange quarters into an airtight container. Add the garlic. --Add the seasoned meat cubes and marinate in the fridge overnight. Dust the pork with the Fuego Spice Mix and press to adhere well. Let rest for 10 minutes. and lightly coat with vegetable cooking spray. Pork Carnitas 3 pounds pork butt or shoulder 1 tab.) -Cut the meat into 3-inch cubes. cumin. Add the peels. . Fuego Spice Mix (below) 1 orange. You will now have 16 dough balls. (Remember to buy more meat in weight than you need. ground cumin 1 tsp. -Heat a griddle or large cast-iron skillet over medium heat. Cook the tortillas on the griddle or in the skillet for 1 minute on each side. or until light brown spots form on the surface. black pepper 1 cup coca cola plus additional. With a floured rolling pin. Lightly flour your work surface. Stack the rounds on a baking sheet with plastic wrap between each. roll each ball into an 8 – inch round. as needed ¾ cup shortening 1 cup Agua Negra Marinade (below) Carnitas: -Trim away the excess fat from the pork. coca-cola and marinade and mix to combine well. pepper.half into 8 equal portions. quartered 2 large cloves chopped garlic 2 tsp.

granulated garlic 2 tab. making sure to break up any lumps of spices. -To serve. or until the pork is tender and dark brown. Store in an airtight container. oregano. turning occasionally. heavy skillet and melt over high heat. -Combine all ingredients. . -Meanwhile. place the shortening in a large. Agua Negra Marinade – (makes about 3 ¼ cups) 1 cup soy sauce 2 cups pineapple juice 2 tab. ground pepper 2 tab. for up to 6 months. Add the reserved marinade and simmer for about 2 hours. Feugo Spice Mix: ¼ cup paprika 2 tsp.-When ready to cook the meat. chile powder 2 tab. add the pork and brown for about 15 minutes. out of direct light. mixing well. add additional coke to cover. as needed. salt 2 tab. When the fat is smoking. ground cumin 2 cloves minced garlic ¼ cup freshly squeezed lime juice -Combine all ingredients with a whisk in a mixing bowl. remove the meat from the skillet and chop into ¾ inch pieces. Store in an airtight container in the fridge for up to 2 days. cayenne 2 tab. -As the meat cooks. remove from the marinade and reserve liquid.

coating completely and making sure crumbs adhere to ice cream. -Add ice cream balls to oil one at a time and count to 8. Serve chilled. Freeze several hours or overnight. salt -Gently combine all ingredients. Place balls in chilled bowl in freezer. mixing well. Serve on fried flour tortilla dusted with cinnamon sugar. . until a cube of bread dropped in oil browns in 30 seconds. Quickly roll in corn flake mixture. Quickly remove balls from oil and place back in freezer. -Serve with strawberry. diced 1/3 cup diced red bell pepper ¼ cup diced red onion ¼ cup diced green bell pepper 1/3 cup diced celery 1/3 cup fresh whole corn kernels ½ cup drained and rinsed black beans ¼ cup sweet chipotle dressing 1 tsp. Fiesta Salsa: 1/3 cup jicama. -Heat vegetable oil to a depth of 4 inches in heavy pan.Fried Ice Cream: ½ gallon vanilla ice cream 3 cups crushed corn flakes 1 tsp. cinnamon -Slightly soften ice cream and roll into balls. about 2 inches in diameter. chocolate or caramel sauce with whipped cream and cherries.

salt ¼ cup olive oil -Mix above ingredients and chill at least 2 hours for flavors to blend. crushed 1 tsp.Garlic Sauce (Lebanese): 2 cups plain yogurt (thickened – allow to sit in cheesecloth to drain liquid overnight) 3-4 cloves garlic. . Serve with meat or french fries.

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