Category: Food

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

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

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

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