Mian Dishes from back home, New Mexico

Platos Principales (Main Dishes)
Enchiladas de Queso (Flat or Rolled Cheese Tortillas)
Yield: 4 servings Heating Time: Approximately
Temperature: Medium-High 15 minutes
350°F Freezes Well

12 corn tortillas* 2 onions chopped
Shortening 2 cups coarsely chopped
4 cups Red or Green Chile lettuce (optional)
sauce*
3 cups grated sharp cheddar cheese

1. Heat 1/2 inch of shortening in a heavy pan at medium-high heat.
2. Quickly dip each tortilla into the shortening to soften. Drain on
absorbent towels.
3. Assemble the enchiladas by placing 1/4 cup sauce on each dinner
place, followed by a tortilla (tortilla can be rolled after filling
is placed on it), 1/4 cup sauce, 1/4 cup cheese, and onion. Repeat
twice. Top with remaining sauce.
4. Place in 350°F oven for 15 minutes, or until the cheese
melts. Garnish with lettuce.

NOTE: Traditionally, enchiladas are topped with a fried or poached
egg before serving.


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Cacerolade Enchiladas (Enchilada Casserole)
Yield: 4 servings Baking Time: 25-30 minutes
Temperature: Medium-High Freezes Well
Medium, Low, 350°F

1 pound precessed cheese, cubed Shortening
13 ounces evaporated milk 12 Corn Tortillas*
1 pound lean ground beef 1/4 cup chopped green chile**
1 teaspoon salt 1/2 cup chopped onion
1 teaspoon garlic salt

1. Melt cheese in evaporated milk in a heavy saucepan at low heat.
2. Fry beef in a medium-sized skillet at medium heat until browned.
Drain. Season with salt and garlic salt.
3. Heat 1/2 inch of shortening in a heavy pan at medium-high heat.
4. Quickly dip each tortilla into the shortening to soften. Drain on
absorbent towels.
5. Layer all ingredients except cheese sauce in a greased, 2-quart
casserole dish, beginning with a tortilla.
6. Pour cheese sauce over layered ingredients and cover.
7. Bake in 350°F oven for 25-30 minutes.

NOTE: Two cups of pinto beans may be included.


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Enchiladas de Pollo en Cacerola (Chicken Enchilada Casserole)
Yield: 4 servings Baking Time: 25-30 minutes
Temperature: Medium-High Freezes Well
350°F

10 ounces mushroom soup 1/4 cup chopped green chile**
1/3 cup milk 1/2 cup chopped onion
1 1/2 cups shredded chicken* Shortening
1/2 teaspoon salt 12 corn tortillas***
1/2 teaspoon garlic salt

1. Combine first seven ingredients in a medium-sized mixing bowl.
2. Heat 1/2 inch of shortening in a heavy pan at medium-high heat.
3. Quickly dip each tortilla into the shortening to soften. Drain on
absorbent towels.
4. Alternate ingredients in a greased, 2-quart casserole dish,
beginning with a tortilla.
5. Cover casserole dish and bake in a 350°F oven for 25-30
minutes.


* Twelve ounces of canned, drained chicken may be substituted.
** Varied amounts may be used.
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Enchiladas Verdes de Jocoque (Green Chile, Sour Cream Enchiladas)
Yield: 3 servings Heating time: Approximately
Temperature: Medium-high 15 minutes
Medium, 350°F

3 cups chicken broth 9 Corn Tortillas**
3 tablespoons flour 2 cups grated sharp cheddar
1 cup cooked chicken cheese
1 cup chopped green chile* 1 medium onion, chopped
1/2 teaspoon garlic salt 2 cups sour cream
Shortening

1. Combine 1 cup of broth with the flour in a medium-sized saucepan.
Add the remaining broth and cook on medium heat until thickened.
2. Stir the chicken, chile, and garlic salt into broth and set
aside.
3. Heat 1/2 inch of shortening in a heavy pan at medium-high heat.
4. Quickly dip each tortilla into the shortening to soften. Drain on
absorbent towels.
5. Combine 1 cup cheese, onion, and sour cream in a medium-sized
mixing bowl.
6. Assemble the enchiladas by placing 1/4 cup of sauce on each
dinner plate, followed by a tortilla, 1/4 cup of sauce, and
1/3 cup of sour cream mixture.
Top with remaining sauce and cheese.
7. Place in a 350°F oven for 15 minutes, or until cheese
melts.

NOTE: Traditionally, enchiladas are topped with a fried or poached
egg before serving.


* Varied amounts may be used.
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Chimichangas de Pollo (Chicken-filled, Fried Tortillas)
Yield: 8 servings Total Cooking Time:
Temperature: Medium-High, Approximately 1 hour
Medium, Low 45 minutes.

1 3 1/2 pound whole chicken 1/4 teaspoon crushed leaf
6 cups water oregano
1 medium onion, studded with 1/4 teaspoon crushed leaf basil
2 whole cloves 1/8 teaspoon cinnamon
2 stalks celery 8 Four Tortillas, warmed**
2 large whole garlic cloves, Shortening
peeled 2 cups sour cream (optional)
1 bay leaf 1 cup Guacamole***(optional)
2 tablespoons shortening 2 cups grated cheddar cheese
1 large onion, thinly sliced (optional)
1 garlic clove, minced Shredded lettuce (optional)
1 large tomato, cored and diced Tomato sedges (optional)
1 jalapeño chile*
1 teaspoon salt
1/8 teaspoon black pepper

1. Place the chicken, water, onion, celery, 2 garlic cloves, and
bay leaf in a medium-sized stewing pot. Cook chicken at medium heat
for approximately 1 1/2 hours, or until the chicken is tender. Allow
chicken to cool, remove meat from bones, and chop.
(Broth from chicken may be reserved for future use).
2. Place shortening, sliced onion, and 1 minced garlic clove in a
medium-sized skillet and sauté mixture at medium heat until
onion is tender. Add the chopped chicken, tomato, jalapeño
chile, and remaining seasonings and simmer at low heat for 10-15
minutes.
3. Place approximately 1/2 cup of chicken mixture horizontally
across the bottom half of each tortilla. Do not extend the mixture
beyond 1 1/2 inches at the sides and bottom. Fold the sides in
over the filling and roll the tortilla jelly-roll style. Secure
each roll with a toothpick.
4. Heat 2-inches of shortening in a heavy pan at medium-high heat.
5. Fry each rolled tortilla in hot shortening until crisp and
lightly browned. Drain on absorbent towels.
6. Assemble the chimichangas by placing each rolled tortilla on a
plate and garnish with 1/4 cup of sour cream, 2 tablespoons of
guacamole, 1/3 cup of cheddar cheese, lettuce, and tomato wedges.


* Varied amounts may be used. Chopped green chile may be substituted.
** Thin, commercial flour tortillas are easier to roll. Tortillas must be warmed in order to roll them without tearing.
*** See recipe for Flour Tortillas and Guacamole.
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Chilaquiles (Tortilla Casserole)
Yield: 4 servings Cooking Time: 20-25 minutes
Temperature: Medium-High,
Medium, Low

Shortening 1 recipe Basic Red Chile Sauce*
6 Corn Tortillas* 1/2 pound Monterey Jack
1/4 cup shortening cheese, cubed
1/2 cup chopped onion 3/4 cup sliced Mexican chorizos

1. Heat 1/2 inch of shortening in a heavy pan at medium-high heat.
2. Quickly dip each tortilla into the shortening to soften. Drain on
absorbent towels. Set aside.
3. Heat 1/4 cup shortening in a medium-sized skillet. Add onion to
the shortening and sauté at medium heat. Drain.
4. Add chile sauce, cheese, chorizos, and tortillas to
sautéed onion. Cook mixture at low heat until cheese is
melted and tortillas are tender.



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Burritos de Frijol (Pinto-bean-filled Tortillas)
Yield: 6 burritos Heating Time: Approximately
Temperature: Medium, 350°F Freezes Well

1 teaspoon shortening 2 cups grated sharp cheddar
2 cups cooked, mashed, pinto cheese
beans* 2-4 cups Red or Green Chile
1/4 teaspoon garlic powder Sauce**
6 Flour Tortillas** Shredded lettuce (optional)
2 green onions, finely chopped

1. Place shortening in a medium-sized skillet. Add beans and
seasonings and heat at medium heat.
2. Place 1/3 cup of bean mixture on bottom third of each tortilla.
Top with onions and 1/4 cup cheese and fold tortilla into thirds.
Place burritos in a greased 1 1/2 quart casserole dish.
3. Pour red or green chile sauce over burritos and garnish with
remaining cheese.
4. Place in a 350°F oven for 15 minutes, or until the cheese
melts. Garnish with lettuce.


* For beef burritos, 1 pound cooked ground beef or pork may be substituted. Chicharrones** may also be used.

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Chiles Rellenos (Stuffed Green Chiles)
Yield: 6 servings Frying Time: Approximately
Temperature: Medium-High 5-10 minutes
Freezes well (May be frozen after frying).

Shortening Batter for Stuffed Green
12 large, peeled, whole green Chile (see below)
chiles with stems Red or Green Chile Sauce*
1 pound sharp cheddar cheese,
cut into strips

1. Heat 4 inches of shortening in a heavy pan on medium-high heat.
2. Slit chiles open crosswise below stems.
3. Insert strips of cheese into chiles.
4. Dip stuffed chile into batter and fry in hot shortening until
golden brown. Drain on absorbent towels.
5. Serve with red or green chile sauce.



Batido para Chile Rellenos (Batter for Stuffed Green Chiles)
Yield: Enough for 12 chiles

1 cup flour 3/4 cup cornmeal
1 teaspoon baking powder 1 cup milk, approximately,
1/2 teaspoon salt more may be added for smooth
2 eggs, slightly beaten batter

1. Combine flour, baking powder, salt, and cornmeal in a
medium-sized bowl.
2. Blend milk with eggs and add to dry ingredients. Mix well.
3. Proceed with step 4 of Chiles Rellenos recipe.


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Chiles Rellenos Norte Nuevo Mexicanos (Northern New Mexico-style Stuffed Green Chiles)
Yield: 4 servings Cooking Time: 20 minutes

1/2 pound lean ground beef 1/4 teaspoon cumin
1/4 cup finely chopped onion 1 cup chopped green chile*
2 tablespoons flour 4 eggs
1 1/2 cups beef bouillon 4 whole green chiles, stems
3/4 teaspoon salt removed
1/4 teaspoon garlic powder 1/4 pound sharp cheddar cheese
1/4 teaspoon oregano.

1. Fry ground beef and onion in a medium-sized skillet at medium
heat unti beef is browned. Drain.
2. Stir in flour and add bouillon and seasonings. Stir and cook
until sauce begins to thicken. Add chopped green chile and simmer
at low heat for 15 minutes.
3. Prepare eggs as for scrambled eggs.
4. To assemble each relleno, place one-fourth of scrambled egg
mixture on each plate. Top with 1 whole chile split in half,
prepared sauce, and cheese.

NOTE: Before serving, may be placed in a 350°F oven until
the cheese is melted.


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Tamales (Chile, Meat, Cornmeal-filled Corn Husks)
Yield: 5-6 dozen Steaming Time: 45 minutes
Freezes Well

Corn Husks Masa*
Water Chile con Carne para Tamales*

* Recipes below.

Assembling Tamales
1. Rinse corn husks and soak in warm water until pliable.
2. Spread the center portion of each husk with 2 tablespoons of masa
mixture. Top with 1 tablespoon* of chile-meat filling.
3. Fold the sides of the husk toward the center, the bottom of the
husk up, and the top down. Tie each tamale with a corn husk strip.
4. Pour 2 inches of water into a large steamer. Arrange tamales on a
rack in steamer above the water level.
5. Steam tamales for 45 minutes (Longer at high altitudes. May also
be steamed in a pressure cooker for 20 minutes at 15 pounds
pressure.)


* Varied amounts may be used.
Masa(Cornmeal Mixture)
Yield: Filling for 5-6 dozen tamales

6 cups masa harina* 2 cups lard
3 1/2 cups warm water, 2 teaspoons salt
approximately

1. Combine the Masa Harina and water in a large mixing bowl to make
masa. Set aside.
2. Cream the lard and salt in a medium-sized mixing bowl using a
mixer at medium speed.
3. Add the creamed lard to the masa and mix well.


* Six cups commercially prepared masa may be substituted and the water omitted. Masa Harina is available in the cereal section of most grocery stores.
Chile Con Carne Para Tamales (Chile-Meat Filling)
Yield: Approximately 6 cups Cooking Time: Approximately
Temperature: Medium 45 minutes

1 1/2 pounds beef or pork, 2 cups meat broth
stewed and shredded 1/2 teaspoon salt
2 tablespoons lard 1/8 teaspoon oregano
1 tablespoon flour 1/4 teaspoon comino
1/2 cup Red Chile Powder* 1/2 teaspoon garlic salt

1. Combine meat and lard in a large skillet and fry meat at medium
heat until browned.
2. Add the flour to meat and cook for 1 minute, stirring constantly.
3. Add the chile powder, broth, and seasonings to the meat. Cook at
medium heat for approximately 30 minutes, stirring constantly until
the mixture has thickened.



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Cacerola de Tamales (Chile, Meat, Cornmeal Casserole)
Yield: 12 servings Baking Time: 20 minutes
Temperature: Medium, 35o°F Freezes Well

1 pound ground beef 1 teaspoon salt
1/4 pound ground pork 1/8 teaspoon pepper
1/2 cup chopped onion 1 3/4 cups grated sharp
1 clove garlic, minced cheddar cheese
2 cups canned tomatoes 1 cup plus 2 tablespoons
1/2 cup chopped ripe olives cornmeal
2 tablespoons chopped green 3 cups water
chile*

1. Fry ground beef and pork in a medium-sized skillet at medium heat
until beef is browned.
2. Add onion and garlic to meat mixture and cook until onion is
tender. Drain.
3. Add tomatoes, olives, green chile, salt, and pepper to mixture
and cook for approximately 20 minutes. (Water may be added to
the mixture if a thinner consistency is desired.)
4. Add 1/4 cup of cheese and 2 tablespoons of cornmeal to mixture,
cook for 2-3 minutes, and set mixture aside.
5. Place remaining cornmeal and water in a medium-sized saucepan.
Cook cornmeal mixture, stirring occasionally, until cornmeal is
thick.
6. Spread half of cornmeal mixture in bottom of a greased 9x13 inch
baking pan. Place meat mixture over top of cornmeal and spread
remaining half of cornmeal over top of filling. Top with remaining
cheese.
7. Bake in a 350°F oven for 20 minutes.


* Varied amounts may be used.
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Tacos (Filled, Fried Tortillas)
Yield: 12 tacos Total Frying Time:
Temperature: Medium-High, Approximately 45 minutes
Medium

12 Corn Tortillas* 2 tomatoes, chopped
Shortening 3 cups grated sharp cheddar
1 pound ground beef cheese
3/4 teaspoon garlic salt 2 cups shredded lettuce
1 medium onion, chopped Red or Green Chile Salsa*

1. Heat 2 inches of shortening in a heavy skillet on medium-high
heat.
2. Holding a tortilla slightly open with tongs, immerse in the hot
shortening and fry the bottom portion until crisp to form a shell.
Fry each side of the shell until crisp. Drain on absorbent towels.
3. Fry bef in a medium-sized skillet at medium heat until browned.
Drain. Season with garlic salt.
4. Layer the meat and remaining ingredients in the taco shells.
Serve with red or green chile salsa.


* See recipes for Red Chile Salsa, Green Chile Salsa , and Corn Tortillas. Commercially prepared taco shells may be substituted for tortillas.
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Chalupas (Filled Tortilla Boats)
Yield: 12 chalupas Heating Time: Approximately
Temperature: Medium-High 10 minutes
35o°F

Shortening 2 cups grated sharp cheddar
12 Corn Tortillas* cheese
Salt 1 1/2 cups shredded lettuce
3 cups Frijoles Refritos * 2 tomatoes, chopped
2 cups Red or Green Salsa* 1 1/2 cups Guacamole

1. Heat 4 inches of shortening in a heavy pan at medium-high heat.
2. Fry each tortilla in hot shortening, submerging it with a round,
wooden roller, ladle, or similar object. (Tortilla will form into a
cup shape.) Drain on absorbent towels and sprinkle lightly with
salt.
3. Fill chalupa with 1/4 cup of beans, 2 tablespoons of salsa, and 2
tablespoons of cheese.
4. Place chalupas on a baking sheet and heat in a 375°F oven
for approximately 10 minutes, or until cheese melts.
5. Garnish chalupas with lettuce, tomato, and guacamole before
serving.


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Chile Con Carne (Chile with Meat)
Yield: 3-4 servings Cooking Time: Approximately
Temperature: Medium, Low 30 minutes
Freezes Well

1/2 cup chopped onion 1/2 teaspoon garlic salt
1 pound ground beef 1/2 teaspoon salt
2 cups tomato sauce* 1/4 cup Red Chile Powder**
2 cups pinto beans 2 cups water, approximately

1. Fry onion and beef in a medium-sized skillet at medium heat until
beef is browned. Drain.
2. Add remaining ingredients and simmer at low heat for
approximately 30 minutes.


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Tostadas Compuestas (Chile, Meat-filled Tortilla Boats)
Yield: 3-6 servings Total Frying Time:
Temperatue: Medium-High Approximately 5-10 minutes

Shortening 2 cups shredded lettuce
6 Corn Tortillas* 2 tomatoes, chopped
3 cups Chile Con Carne* 1 1/2 cups grated sharp
1/2 cup chopped green onions cheddar cheese

1. Heat 4 inches of shortening in a heavy pan on medium-high heat.
2. Fry tortillas in hot shortening until crisp, holding down in the
center with round wooden roller. ladle, or similar ogbject.
(Tortilla will form into a cup shape.) Drain on absorbent towels.
3. Fill each tostada with chile con carne and top with onions,
lettuce, tomatoes, and cheese.


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Carne Adovada (Marinated Pork)
Yield: 10 servings Roasting Time: 40-60 minutes
Temperature: 350°F Freezes Well

4 cloves garlic 2 recipes Chile Caribe*
1 tablespoon salt 5 pounds lean pork steaks
1 tablespoon oregano

1. Add garlic, salt, and oregano to chile caribe.
2. Place pork steaks in large, glass baking dish and pour chile
caribe mixture over steaks. Cover and regrigerate for 8-24 hours.
3. Place drained, marinated steaks in a 350°F oven and roast
for 40-60 minutes. Serve with heated remaining chile caribe.


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Guisado de Chicos (Dried-corn Stew)
Yield: 4-6 servings Cooking Time: 3-3 1/2 hours*
Temperature: Medium, Low Freezes Well

2 cups chicos (dried corn) 1 clove garlic
10 cups water 1/2 teaspoon oregano
1 pound pork, cubed 1 teaspoons salt
1 small onion, finely chopped 4-5 red chile pods, crushed

1. Rinse chicos thoroughly.
2. Place 5 cups of water and chicos in a large, heavy pan. Allow to
stand overnight.
3. Fry pork in a medium-sized skillet at medium heat until browned.
Drain. Sauté onion in the remaining shortening.
4. Add pork, onion, seasonings, chile pods, and remaining water to
chicos and simmer at low heat for 3-3 1/2 hours.

*Chicos may be cooked in a pressure cooker for 45 minutes at 15 pounds pressure.
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Posole (Hominy Stew)
Yield: 8-12 servings Cooking Time: 6-7 hours*
Temperature: High, Medium. Low Freezes Well

1 pound prepared posole corn, 1 medium onion, chopped
thoroughly rinsed** 2 cloves garlic, minced
10 cups water 1/4 teaspoon oregano
1 pound pork or beef roast*** 1 teaspoon ground comino
5 cups water, approximately 3-6 dried red chile pods,
2 tablespoons salt rinsed and crumbled****

1. Place posole and 10 cups water in large stewing pot. Bring
mixture to a boil at high heat.
2. Reduce heat to low and simmer posole for 5 hours.
3. Approximately 1 hour before the completion of the simmering time,
brown the pork in a large, heavy skillet on medium heat.
4. Add the pork to the stewing pot with 5 cups of water and continue
to cook on low heat until tender.
5. Add the remaining ingredients to posole and simmer for an
additional 1-2 hours. Adjust seasonings to suit taste.

* Posole may be cooked in a pressure cooker for 45 minutes at 15 pounds pressure.
** Posole corn is marketed dry or prepared.
** Varied amounts may be used.


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Guisado de Chile Verde (Green Chile Stew)
Yield: 6 servings Cooking Time: Approximately
Temperature: Medium, Low 1 hour
Freezes Well

2 pounds pork or beef, cubed 3 cups tomatoes
1/4 cup flour 2 cups water
2 tablespoons shortening 1/2 teaspoon garlic powder
2 large onions, chopped 2 teaspoons salt
3 cups chopped green chile*

1. Dredge the meat in flour. Place the shortening in a heavy skillet
and brown meat at medium heat. Place meat in a large stewing pot.
2. Sauté the onions in the remaining shortening and add to
stewing pot.
3. Add all remaining ingredients to stewing pot and simmer at low
heat for 1 hour.

* Varied amounts may be used.
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Pastel de Chile Verde (Green Chile Pie)
Yield: 1 10-inch pie Baking Time: Approximately
Temperature: 325°F 30 minutes

8 whole green chiles 2 tablespoons cream
1/4 pound sharp cheddar 3/4 teaspoon salt
cheese, cubed 1/8 teaspoon black pepper
5 eggs

1. Grease 10-inch pie plate
2. Slit chiles open lengthwise and shape chile in pie plate to form
bottom crust.
3. Place all remaining ingredients in a blender container and blend
at low speed.
4. Pour egg mixture over chiles and bake in a 325°F oven for
30 minutes, or until pie is set.

NOTE: May be served in wedges as a main dish, or in bite-sized pieces as hors d'oeuvres.
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Huevos Rancheros (Ranch-style Eggs)
Yield: 3-6 servings Cooking Time: 10 minutes
Temperature: Medium-High,
Medium, Low

1 tablespoon maragarine 1 1/2 cups chicken broth
1 tablespoon flour Shortening
1 medium onion, thinly sliced 6 Corn Tortillas**
1/2 cup chopped green chile* 1 1/2 cups grated sharp
2 medium tomatoes, chopped cheddar cheese
1/2 teaspoon garlic salt Shredded lettuce
1/4 teasoppn salt (optional)
eggs Tomato wedges (optional)

1. Combine margarine and flour in a medium-sized skillet and cook
at medium heat.
2. Add the onion, chile, and tomatoes and cook until the onion is
tender.
3. Stir in seasonings and the broth and simmer for 10 minutes at
low heat. Set aside.
4. Heat 1/2 inch shortening in a heavy pan at medium-high heat.
5. Quickly dip each tortilla into the shortening to soften. Drain
on absorbent towels.
6. To assemble huevosw rancheros, place 1 or 2 warm corn tortillas
on each dinner plate. Top with a generous amount of sauce and
cheese.
7. Top with poached or fried eggs. Garnish with lettuce and
tomato wedges.

* Varied amounts may be used.

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Sopaipillas Rellenas (Stuffed Sopaipillas)
Yield: 3-6 servings Heating Time: 15 minutes
Temperature: 350°F

6 4-inch square sopaipillas* 2 cups Red or Green Chile
1 1/2 cups Frijoles Refritos* Sauce*
and/or cooked ground beef Shredded lettuce (optional)
1 medium onion, chopped Tomato wedges (optional)
1 1/2 cup grated sharp cheddar
cheese

1. Cut a slit along one side of each sopaipilla with a sharp knife.
2. Fill sopaipillas with Frijoles Refritos and/or ground beef,
onion, and cheese.
3. Place sopaipillas in individual dinner plates and top with chile
sauce.
4. Place in 350°F oven for 15 minutes, or until cheese is
melted. Garnish with lettuce and tomato wedges.

* See recipes for Sopaipillas, Frijoles Refritos, Red Chile Sauce, and Green Chile Sauce.
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Puerco Asado Del Rio Grande (Rio Grande Pork Roast)
Yield: 8-10 servings Roasting Time: 35-40 minutes
Temperature: Low, 325°F per pound
Freezes Well

3/4 pound boneless pork roast 1 cup catsup
1/2 teaspoon chile powder 2 teaspoons chile powder
1/2 teaspoon garlic powder 1 tablespoon vinegar
1/2 teaspoon salt 1 1/2 cups crushed corn chips
1 cup apple jelly

1. Season roast.
2. Roast pork in an uncovered roasting pan in a 325°F oven
for 1 hour.
3. Combine apple jelly, catsup, chile powder, and vinegar in a small
saucepan and simmer at low heat for 15 minutes.
4. Baste roast with half of baste and top with half of the corn
chips. Complete roasting. (Allow 35-40 minutes roasting time for
each pound of roast.)
5. Serve with remaining baste and corn chips.


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Costillas Del Sudoeste (Southwest Spareribs)
Yield: 3-4 servings Roasting Time: Approximately
Temperature: 350°F 1 hour

2 pounds lean pork spareribs 1/4 cup red wine vinegar
4 cloves garlic, minced 8 ounces tomato sauce
2 teaspoons salt 1/4 cup minced onion
1/4 teaspoon oregano 1 cup Red Chile Sauce*
1/8 teaspoon black pepper 1 cup water, approximately
3 tablespoons olive oil

1. Separate the ribs into servings and place them in an oblong
baking pan.
2. Season ribs with seasonings, oil, and vinegar.
3. Allow ribs to stand at room temperature for 1 to 2 hours.
4. Combine remaining ingredients in a large measuring cup and pour
over the ribs. Bake in a 350°F oven for approximately 1
hour, or until done.


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Chicharrones (Cracklings)
Yield: 1 1/2 cups Freezes Well
Temperature: Medium

1 pound pork steak, cubed 1/4 teaspoon garlic salt
1/2 teaspoon salt

1. Fry pork in a heavy skillet at medium heat until crisp. Drain on
absorbent towels.
2. Season cracklings with salt and garlic salt.


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Menudo (Tripe Stew)
Uield: 2-3 servings Cooking Time:Appproximately
Temperature: Medium, Low 1 1/2 hours

2 pounds tripe 2 tablespoons chopped onions
Water 2 tablespoons flour
2 tablespoons shortening 1/8 teaspoon garlic salt
2 eggs, separated

1. Place tripe in a large saucepan and cover it with water. Simmer
at low heat until tripe is tender.
2. Drain tripe and reserve liquid. Remove and discard fatty portions
of tripe and cut tripe into 1-inch pieces. Set aside.
3. Sauté onion in shortening in a medium-sized saucepan at
medium heat. Set aside.
4. Beat egg whites until stiff in a small mixing bowl. Add egg yolks
and continue to beat until mixture is lemon colored. Add flour
and salt and mix well.
5. Fold cooked tripe into egg mixture. Add tripe mixture to saucepan
containing sautéed onions. Cook at medium heat until eggs
are set.
6. Add reserved liqued from tripe and garlic salt to egg mixture and
simmer at low heat for 5-10 minutes.

OMG this all sounds so good!

I LOVE green chile chicken enchiladas! Those are my favorite!

There was a restaurant I use to go to where I use to live and OMG they had the best enchiladas. I would eat the entire plate and for me that is a big deal. I always have left overs. I would sit and let it settle then finish it off!

I might have to make this Sunday if not one day next week. This weekend I am testing out Baddmoves stuffed mushrooms.

I really think there should be an ATS cook book with conspiracy related names!

Thanks.

I'll give it a try.

Good lord...

Throw in some Mole Dulce and I'll be camping out on your doorstep!

reply to post by maria_stardust


My big ole belly isn't filled with beer...
I love to cook and eat... doesn't hurt that I have collected recipes for the last 20 years either

Im going to come eat at your house !!

I like to order a couple of eggs over easy on my enchaladas
I get some funny looks for this request but its really good !
Then I pull out the little pill bottle filled with chili petines ..This is Texas they know what thrse are...but the eggs throw the waiters a curve ...

Like your recipes bro.

WRITE A RECIPE BOOK !!!!

reply to post by DaddyBare


When is dinner? Darn that sounds good about right now...do we have enough spice in here to make a whitey sweat?

CJ