Mexican Recipes

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.

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

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 chopped

I 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.

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 sauce

In 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.

Mexican recipes

Mexican Recipes

Mexican Recipes