Our Family Kitchen Yummy for your Tummy!

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

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

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

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