Tex Mex Recipes

Tex Mex Recipes

Green Chile Stew

24 fresh or canned green chiles

2 pounds roast pork (shoulder or butt), cubed

1/4 cup flour

2 tablespoons bacon drippings

2 large onions, finely chopped

6 large tomatoes, peeled, seeded and c hopped, or 3 cups steed tomatoes

6 ounces canned tomato paste

2 cups water

2 garlic cloves, crushed

2 teaspoons salt

If chiles are fresh, parch and peel them, removing the ribs, seeds and tops.

Flour the pork and brown it in the drippings in a skillet. Remove pork to a large stewing pot, 3-to-4 quart size. Add the onions to the fat remaining in the skillet and cook until onion is translucent.

Add onions to the pork. Cut the chiles into 1-inch slices, add to the meat and onions in the pot.

Add remaining ingredients and cook over medium heat for abut 1 hour, until the stew is slightly thickened.

Salsa
Fresh chile sauce

1 large fresh tomato, peeled

1 medium-size Bermuda onion or sweet purple Spanish onion, or 2 scallions, tops included

4 green chiles, parched or 4 ounces canned chopped green chiles

1 large or 2 small garlic cloves, minced

1/2 teaspoon salt

Chop the vegetables very fine.

Stir in the salt and allow to marinate for a t least 15 minutes.

Chile Con Queso
Chile Cheese Dip

1 cup Monterey Jack cheese

1/2 cup Cheddar cheese

1/4 cup heavy cream

1 medium size fresh tomato, peeled and finely chopped

1 medium -size sweet onion, finely chopped

1/4 cup chopped parched green chiles

1 garlic clove, crushed

Melt both cheeses together in a heavy saucepan or double boiler over low heat.

After cheese melts, add ream, sitting constantly. Add chopped tomato, onion, green chile and garlic. Stir to blend all flavors . More cream may be needed; if so add only a few drops at a time.

Serve warm in a chafing dish or a dish set over a candle warmer. Serve with tostados.

Mexican Spareribs

3 pounds lean pork spareribs

4 garlic cloves, minced

2 teaspoons salt

6 tablespoons olive oil, or half olive oil, half salad oil\dash of freshly ground pepper

4 tablespoons vinegar

2 teaspoons ground Mexican oregano

2 cups Red chili Sauce

2 Tablespoons minced onion.

Slice ribs into individual portions and place in a large baking dish. Sprinkle ribs with garlic, salt, oil, pepper, vinegar and oregano. Allow to marinate at room temperature for about 3 hours.

Pour red chile sauce over the ribs. Sprinkle with onion.

Place in a 350 F oven and bake for about 2 hours, or until done.

Carne Adobada
Chile-Marinated Pork

1 cup chile caribe

4 cups water

2 teaspoons salt

3 garlic cloves, chopped

2 tablespoons ground Mexican oregano

2 tablespoons ground comino

5 pounds fresh pork, thinly sliced

Combine chile caribe and water in a blender container and whirl until mixed into a sauce. Add salt, garlic, oregano and comino to the sauce; mix well.

Trim excess fat from the pork and lay slices in a flat baking dish. cover with the sauce; turn the meat once to coat evenly on both sides. If possible, allow to marinate in the refrigerator overnight.

To cook, cover the baking dish with a lid or sheet of aluminum foil and bake at 325 F. for 30 minutes. Uncover and bake for 30 minutes more, basting periodically.