Aug/090
Mole Verde
Ingredients:
7 - Green Onions
2 - Handfulls of Spinich
1/2 - Bunch of Silantro
Radish Leaves
4 - Epasote Branches
1/2 TSP Ground Cumin
Big Handful of Lettuce
4 or 5 - Green Tomatoes
Jalapenos to taste
4 oz. Hulled Pumpkin Seed
Salt
Process:
1 - Take Broth of Meat and blend with above
2 - Bring blended broth to a boil
3 - Add pumpkin seeds and salt if desired
4 - It is cooked when it looses its green color and lightens up.
5 - Serve with Rice Beans and Meat.
- Fam. Rodruigez
Aug/090
Polio con Chile Guajillo
Ingredients:
15 - Chile Guajillos
1 - Clove Garlic
5 - Chicken Breats, Chopped
1 - Cube Chicken Bullion
Salt as desired
Process:
1 - Put chicken in very little water and Oil
2 - When water evaporates, let chicken cook in oil
3 - Soak chile in water 20-30
4 - Liquify in blender with Garlic. Strain, add to chicken and let boil.
5 - Serve with Beans and Rice.
- Laura
Aug/090
Chilaquiles Verdes
Ingredients:
50ish Tortillas
Epasote (Dried)
1 1/2 Jalapenos
18 Tomatillos
1 Clove of Garlic
2 1/2 Cubes of Chicken Bouillon
Process:
1 - Tear Tomatillos into small pieces, fry lightly in oil, and dry.
2 - Warm oil in Medium pot, add salsa, water to thin paste.
3 - Add one handful epasote, washed.
4 - Add bouillon, little salt. Chicken broth can be used
5 - Bring to boil, add tortillas, cover and lower heat.
6 - Add 2 chopped onions on top
- Laura
Aug/090
Tinga
Ingredients:
Salsa:
- 1 Clove Garlic
- 3 Roma Tomatoes
- 3 Chile Chipotle
3 Shredded Chicken Breasts (Boiled in Onion and Salt)
2 Onions, Sliced
4 Tomatoes, Sliced
1 Cube Chicken Bouillon
Process:
1 - Blend Salsa Ingredients together
2 - Fry Onions and Tomatoes lightly (Medium Heat)
3 - add chicken bouillon and shredded chicken
4 - Stir in Salsa (Add salt to taste)
5 - Low simmer for 30 Minutes
- Laura
Aug/090
Panbazos
Ingredients:
Hoagie Rolls
Mashed Potatoes (or Beans or Meat)
Lettuce
Queso Fresco
Sour Cream
Salsa (Green):
- Huajillo Chile
- 2 Roma Tomatoes
- 1/4 Onion
- Salt
Process:
1 - Roll Hoagies in Salsa
2 - Fry with oil in a Pan with Potoatoes (or Beans or Meat) already inside
- Fam. Rodriguez
May/090
Chicken Enchiladas
Ingredients:
2 - Large Chicken Breasts
24 oz. - Sour Cream
3 - Small cans of Cream of Chicken Soup
1 - Small Can of Diced Green Chillis
Shredded Cheddar or Mexican Cheese
Approx. 20 - Corn Tortillas
Instructions: (Preheat oven to 350 degrees)
1 - Bring Water to a boil in a medium pot and cook chicken
2 - Mix Sour Cream, Cream of Chicken Soup, Shredded Cheese, and Diced Green Chillis into a bowl
3 - Shred chicken and place into the mixing bowl with other ingredients.
4 - Place mixture on a Corn Tortilla and roll it. Place into a large 9' x 13' pan.
5 - Repeat until pan is full of rolled tortillas.
6 - Spread remainder of mixture on top of the rolled tortillas.
7 - Cover with shredded cheese.
8 - Bake for 1 hour at 350 degrees.
Jul/080
Gringo Navajo Tacos
2 cans of Grands Biscuits in the can
2 large cans of Pinto Beans-- cook 1-2lb hamburger add Red chili powder, salsa, and spices to suit you heat up and set on the back burner
Heat canola oil (1 cup) in skillet until really hot. Press biscuits out with hand and them drop in the hot grease one at time, flipping them constantly until cooked thoroughly, also you may poke them with the tongs to speed up the cooking process.
Add beans to the Bisuit, add cheese, lettuce and toamto, and whatever else you might like.
May/080
Carne Asada
2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground pepper
Marinade:
4 garlic cloves
1 jalapeno chile pepper, deeded and minced
1 teaspoon freshly ground cumin seed
1 large handful fresh cilantro, leaves and stems, finely chopped
salt and freshly ground pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil
Lay the flank steak in ta large bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.
Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove top cooking). Remove the steak from the marinade. Season both sides of steak with salt and pepper. Grill the pieces for a few minutes only, on each side until medium rare to well done, to you preference.
FROM CHAD AND MINDY DARE
Apr/080
Taco Salad
Hamburger
Fritos
Lettuce
Tomato
Cheese
- Fry hamburger
- Essentially make a salad out of everything else
- Add Hamburger & Fritos
Apr/080
McBride’s Guacamole
Pretty much this recipe is never the same but it always ends up tasting very good. Modify the amount of Cottage Cheese, Salsa, and Lemon Juice to suit the taste of your guests.
3 x Avocados (More or less depending on the number of people it's feeding)
Cottage Cheese
Lemon Juice
Salsa (We like Herdez the best)
- Peel the Avocados
- Mash the avocados, but leave the pits in with everything (don't mash those) - It helps keep the flavor good, and the avocados green
- Add cottage cheese so you have a light green mixture
- Add Lemon juice (start with 1 TBLS and then add if desired)
- Add Salsa until you like the spice & taste