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Tomatillo Salsa

Makes 4-5 cups

6 tomatillos
6 jalapeno peppers
1 onion
3 cloves of garlic
2 tbsp of chopped cilantro
cup of white vinegar
cup of water
salt to taste

Remove the husks from the tomatillos, lightly scrub them to wash off the waxy coating,
and cut then into quarters.
Wash, cut the stems off the jalapeno peppers and cut them in half. If you dont want the
salsa to be too spicy just remove the seeds from the jalapeno peppers.
Cut the onion and tomatillos into quarters.
Transfer tomatillos, peppers, onion, garlic, vinegar, cilantro, salt and water into a pot.
Boil for 10 minutes and let it cool down. In the same pot use a hand blender to blend it
until it is a chunky liquid and there you have it. The tastiest salsa ever!

Salsa Borracha (Drunken Salsa)


5 jalapenos
3 medium onions
6 roma tomatoes
3 avocados
salt to taste

Roast the onions, jalapenos and roma tomatoes over open fire or on the BBQ on high heat until
the peel is charred.
Put the jalapenos, tomatoes and onions into separate plastic bags to steam for seven to ten
Peel the onions, tomatoes, jalapenos and seed only the jalapenos.
Put the onions, tomatoes, jalapenos into a large bowl add the avocados, salt and squash it all
together with a clean beer bottled.

Serve with chips, tostadas, over tacos, hamburgers, hot dogs, in a tortilla, or any other
dish you like.
*Leave all the peel on the onions to roast them.
*If you like your salsa really spicy, leave some of the seeds from the jalapenos in the

Torta pan


4 cups all-purpose flour

1 package of active dry yeast
1 Tbs sugar
1 1/2 cups of warm water
1 Tbs salt
cup white cornmeal

1 Egg white
1 tablespoon of milk
In a large bowl combine, all the dry ingredients then add water knead the dough until it
is combined well then with oily hands make a ball. Put a towel over the dough and let it
rise for 1 hour.
After the dough has risen for an hour. Punch the dough down and dump it onto a lightly
floured surface and divide dough into 8 portions.
Make the buns and place them into a cookie sheet, press down the middle with a knife,
brush with the wash mix, sprinkle cornmeal over, cover them with a towel and plastic, let
them rise for an hour or until they are almost double in size.
Bake at 375F until golden brown.
Tortas de pierna toppings:
Mayonnaise, mustard, avocado and Cooked pork tenderloin,

Sliced tomato, onion, red and green pickled peppers

Huevos Rancheros


2 Corn tortilla
1/4 cup of cheese
1 slice of ham
1/2 cup of not fried refried beans
2 Eggs (cooked any way you like)
1/2 cup salsa verde (I use my homemade, but you can also use the store bought
salsa too)

Melt the cheese between the tortillas. I typically do this in a nonstick frying pan on the
stove burner over low to medium heat. But you can also do it in the microwave if you
wrap the tortillas in a damp paper towel first.
Warm the beans and cook your eggs to your liking. Assemble the huevos rancheros.
1.Tortilla with cheese, 2. ham 3. beans, 4. eggs, 5. green or red salsa.

Not Fried Refried Beans


2 lbs. dry Romano beans (I do the whole 2 lb bag and freeze some)
8 cups water
3 tbsp of olive oil
1 tbsp cumin
2 tbsp Tex max seasoning
salt to taste

10 roasted chilaca/poblano peppers

2 cups of grated Munster or Mozzarella cheese
Pour the beans into a large bowl, cover with water, rinse and drain the beans.
Place beans, 8 cups of water, olive oil, cumin, Tex-max and salt in the slow cooker.
Give it a stir, cover and cook on high for 4-6 hours.
Check the beans halfway through, if it looks like most of the water has evaporated, add
a bit more to get the beans covered and again, stir and place lid back on.
The beans are done when you can push the back of a spoon against them and they
mash up easily.
With a potato masher or a hand blender, mash or blend beans.
It won't take long as they will be very soft. Mash as much as you like - leaving them a
bit chunky, or mashing longer to make them smoother.
Roast, peel, seed and chop the peppers.
After beans are blended add chopped roasted peppers, cheese and stir it all together.
Serve immediately hot on tostadas, as nacho dip, side dish, in a flour tortilla as a burrito,
taco filling, tamale filling, mix with rice and other dishes for later, they freeze well too, I
freeze them in serving-size portions to make huevos rancheros.

Chilaquiles de mole

Ingredients for mole sauce:

5 dried anchos or your favorite kind of dried chilies

1 medium onion, peeled and chopped
1 clove garlic peeled and chopped or from the jar
teaspoon each: cinnamon, ground cloves, dried oregano, powdered cumin,
ground coriander, ground anise seeds
1/3 cup (55 g) sliced almonds
1/4 cup (40 g) raisins or diced prunes
1 tablespoon toasted sesame seeds
3/4 teaspoon salt and freshly ground pepper, or to taste
1 cup (250 ml) water (or more, as needed)
1 oz (30 g) unsweetened chocolate, melted

Remove the seeds and stems from the chilies (Make sure theyre submerged in
water) and boil for about 5 minutes or so until soft. puree the chiles in a blender or with
a hand blender. If the skins are tough, you may want to pass the puree through a food
mill or strainer.
In a small skillet, saut onion in vegetable oil until soft and translucent. Add garlic, and saut
another minute. Add spices and cook, stirring constantly, for about 30 seconds, being careful not
to let them burn.
Add to the chili puree in the blender, the toasted almonds, the cooked onions and garlic, raisins
or prunes, sesame seeds, salt, pepper, water, and melted chocolate, then puree until smooth.

Add additional water, if necessary, until the consistency is smooth and slightly pourable.
Store in the refrigerator until ready for use.
Ingredients for chilaquiles:

9 Corn tortilla
9 slices of your favorite cheese into thin slices (my favorite for this recipe
is muenster cheese)
1 small onion
4-5 cups of mole sauce

Spread a good amount of mole sauce in the bottom of the pan, layer the corn tortillas,
add the cheese and sprinkle as much raw onions as you like.
Repeat these layers three times and bake at 350F for 15-20 minutes.

I prefer this Chilaquiles de mole recipe without meat, but you can easily add your
favorite kind of cooked meat to the layers like pulled pork or chicken.

Salsa Verde


6 jalapeos
6 chilaca peppers
1 medium white onions
3 cloves of garlic
1/4 cup of fresh cilantro
1/4 cup of white vinegar
1 teaspoon of cumin
salt & pepper to taste

I cut the seeds out of the chilaca peppers, but I leave the seeds in the jalapenos for more
spice if you want less spice remove the seeds.
Place the peppers and onion in a saucepan with enough water to cover. Bring to a boil.
Simmer until jalapenos soften and begin to lose their shine, about 8-10 minutes.
Take a bit of the water off the boiled peppers you don't want it to be too runny.
Add garlic, cilantro, cumin, Salt & Pepper and white vinegar to the boiled peppers
and onions in the same pot as you boil it, blend with a hand blender to desired

If the salsa is too thick to blend, just add some water from boiling the peppers
back into the salsa mixture until you get the thickness you like. Hand blend until all of
the ingredients are blended.

Boil blended salsa for an additional 5 minutes and pour into a jar and seal for keeping if
you dont plan on using it all within a week or so.
I use this salsa as burritos and enchiladas sauce. This salsa can be served cold or warm.

Tres leches cake

Ingredients for the cake:

1 cups all-purpose flour

6 large eggs
1 cups granulated sugar

The mix Ingredients for soaking the cake:

1 (14-ounce) cans sweetened condensed milk

1 250 ml cup evaporated milk (not non-fat)
2 tablespoon dark rum extract

Choose your favorite flavour:

1 cup unsweetened canned coconut milk, Irish cream (baileys), hazelnut cream or

Cake topping:
3 cups whipped cream
Your choose of 2 cups sweetened flaked coconut or toasted slivered almonds
Heat the oven to 325F and arrange a rack in the middle. Coat a 13-by-9-inch glass
baking dish with butter; or line with parchment paper if you want to remove the cake
from baking dish to a serving.
Separate the eggs, placing the yolks in the bowl add the sugar to the yolks whisk a
hand held whisk until the mixture is pale yellow.
Place the egg whites in a mixer, using the whisk attachment, whip on high speed
until medium peaks form, about 1 1/2 minutes.

Using a rubber spatula, stir the egg whites into the yolk mixture. Sprinkle the flour over
the egg mixture and gently fold it in, just until there are no more white flour streaks. (Do
not over mix.)

Pour the batter into the prepared baking dish and bake until the cake is puffed and
golden and the edges pull away from the sides of the pan, about 20 to 25 minutes.
Meanwhile, place the sweetened condensed, evaporated milk, the flaour you
choose (makes the three milk) and the rum extract in a large bowl and whisk until
combined; set aside.

Remove the cake from the oven and place on a wire cooling rack. Using a
toothpick or wooden skewer, poke holes all over the cake and allow cooling for 15
minutes. Pour the milk mixture evenly over the cake and continue cooling, about 45
minutes more. Tightly cover with plastic wrap and refrigerate at least 4 hours or

When the cake is ready to serve, spread the coconut or almonds in an even layer
in a large frying pan. Toast over medium heat, stirring often, until lightly browned and
fragrant, about 5 minutes. Slice the cake and serve topped with a mound of whipped
cream and a sprinkle of toasted coconut.

I often make this cake pour the milk mixture over it and freeze it. I take it out twenty
minute before I am ready to serve it. I put the whip cream on just before serving it.

Komstborscht & Tacos de res

Here is the Komstborscht recipe i craved so much while working on the
tobacco field.
Cabbage Soup:

2 lbs. soup bones, with lots of meat

2 large onions add one onion to the bones to boil and chop the other for the
1 medium head cabbage, chopped fine
2 teaspoons salt
Fresh dill (a handful)
2 cups diced tomatoes

Taco toppings:
Your choice:

Chopped cilantro
Diced onion
Salsa Verde
Salsa Rojo

Cover soup bones with water and simmer until meat is tender (several hours or
30 minuets in a pressure cooker).
Remove the bone and beef. Add more water to make 8-10 cups of stock before adding
the vegetables.
Add diced cabbage, onion, tomatoes and dill, cook until cabbage is tender.
Serve with a tablespoon of table cream. (optional)

Shred the beef to put into corn/flour i prefer corn tortillas, add fresh cilantro,
lime, chopped onions and Salsa Verde, or your favorite salsa and or guacamole since
you are your own boss ;-) and woahlah! you have just turned plain beef into (tacos de
res = beef tacos).