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Authentic Easy Mexican
Recipes
Easy Mexican Recipe for Green Chile Stew
(Chile Verde)
3 tablespoons olive oil or salad oil
1-1/2 pounds each boneless beef
chuck and boneless lean pork shoulder, cu tin 1-inch cubes.
1 medium-size green bell pepper, seeded and coarsely chopped
1 large clove garlic, minced or pressed
2 large cans (1 lb. 12 oz. each) tomatoes
1 large can (7 oz) California green chilies, seeded and hopped
1/3 cup chopped parsley
1/2 teaspoon sugar
1/4 teaspoon ground cloves
2 teaspoons ground cumin or t tablespoon whole cumin seed, crushed
1 cup dry red wine or 1/4 cup lemon juice and 3/4 cup
regular-strength beef broth
salt. Easy Mexican recipes.
Place a wide frying pan over medium-high heat, add oil, and brown
half the meat at a time on all sides; remove with a slotted spoon and
reserve.
In pan drippings cook ell pepper and garlic until soft. In a large
kettle (at least 5 qt. size) combine tomatoes (break up with a spoon)
and their liquid, chilies, parsley, sugar cloves, cumin and wine. Bring
tomato mixture to a boil, then reduce heat to a simmer. Add browned
meats, their juices, cooked pepper and garlic, cover and cook over low
heat for 2 hours , stirring occasionally.
Remove cover simmer for about 45 minutes more until sauce is reduced
to the thickness you wish and meat is fork tender.
Add salt to taste.
Makes 6 to 8 servings. Basic Tacos
Easy Mexican Recipes 1 pound lean ground beef
1
medium-size onion, finely chopped
1-1/2 teaspoons chili powder
1/2 teaspoon each oregano leaves and paprika
1/4 teaspoon each dry rosemary, ground cumin, and pepper
1 teaspoon garlic salt
Prepared Taco Sauce
2 teaspoons Worcestershire
10 to 12 corn tortillas crisp-fried and folded.
About 1 cup (4 oz.) shredded sharp Cheddar cheese
2 to 3 cups shredded iceberg lettuce
2 large tomatoes, sliced in thin wedges or coarsely choppedI a wide, un-greased frying pan over medium heat, cook meat until brown
and crumbly. Add onion and sauté until limp, then stir in chili powder
oregano, paprika, rosemary, cumin, pepper, garlic salt, 3 tablespoons
taco sauce, and Worcestershire. Simmer gently, uncovered, stirring often
until hot through.
Fill each fried tortilla with 2 to 3 tablespoons
beef mixture.
At the table, pass cheese, lettuce, an tomatoes (each in a separate
bowl) and additional taco sauce. Makes 10 to 12 tacos. Easy Chile and Cheese Enchiladas
Enchiladas de Chile y Queso 1-1/2 cups each sour cream and small curd cottage cheese.
1 envelope
(1 oz.) instant onion soup (amount for 1 serving)
1 cup finely chopped green onion
12 corn tortillas
Salad oil
1 large can (7 oz.) California green chilies, seeded and cut in 12
thick strips
1 pound jack cheese, shredded
1 can (10 oz.) enchilada sauceIn a bowl combine sour cream, cottage cheese, onion soup, and green
onions; set aside;'
*Fry tortillas in oil.
Spoon about 1/4 cup of sour cream mixture down center of each
tortilla; top with 1 green Chile strip, then add about 1/4 cup of the
jack cheese. Roll up and place side by side, seam side down, in a 9 by
13-inch baking pan. Spoon remaining sour cream mixture evenly over
tortillas, then poor enchilada sauce over them and sprinkle remaining
jack cheese over all.
Bake, uncovered, in a 350 F oven for 30 minutes before serving.
Makes 12 enchilada ( 6 servings) Frying tortillas.
In a small frying pan, heat about 1/4 inch salad oil over medium
heat. Dip each tortilla into oil and fry a few seconds, until it begins
to blister and becomes limp--do not fry until firm or crisp. Add more
oil as needed. Remove with tongs and drain briefly. End of the easy
Mexican recipes page. |