Avocado Dip (Guacamole)

  • 2 large avocados, mashed
  • 2 tomatoes, finely chopped
  • 1 onion, chopped (about 1/2 cup
  • 2 jalapeno peppers, seeded and finely chopped
  • 1 clove garlic, finely chopped
  • 2 tablespoons finely snipped cilantro
  • 1 tablespoon vegetable oil
  • Juice of 1/2 lime (about 2 tablespoons)
  • 1/2 tablespoon salt
  • Dash of pepper

Mix all ingredients in glass or plastic bowl. Cover and refrigerate for at least 1 hour. 2.5 cups of dip

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Fried Rolled Tacos

  • Avocado Dip
  • 1 cup finely chopped cooked chicken
  • 12 Flour Tortillas
  • Vegetable oil

Prepare Avocado Dip cover and refrigerate. Spoon 1 tablespoon chicken across bottom of each tortilla. Roll up tightly and secure with wooden picks.

Heat oil(1 inch to 350 degrees. Fry flautas, turning once, until golden brown, about 2 minutes. Drain on paper towels, remove wooden picks. Serve with Avocado Dip. 1 dozen appetizers.

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Stewed Mexican Vegetables (Cocido de Vegetables)

  • 1 medium onion, chopped (about 1/2 cup)
  • 2 tablespoons margarine or butter
  • 2 tablespoons of oil
  • 1 medium zucchini, chopped
  • 4 tomatoes, chopped
  • 1/4 cup snipped parsley
  • 2 table spoons of chili powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • Corn Batter (below)

Cook and stir onion in margarine and oil in 10-inch skillet until tender. Stir in remaining ingredients except corn batter. Heat till boiling, reduce heat. Simmer uncovered for 10 minutes. Prepare corn batter, drop by rounded spoonfuls into hot sauce. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. 10 Servings.

 

Corn Butter

  • 1 can (8 3/4) ounces whole cornel corn
  • 1/4 cup of milk
  • 1/4 cup chopped pimiento
  • 1/4 teaspoon of salt
  • Dash of pepper
  • 1/2 cup all-purpose flower
  • 1/2 cup shredded cheese (about 2 ounces)
  • 1/2 teaspoon baking powder
  • 1 egg, separated

Mix all ingredients except egg whites. Beat egg white in small mixer bowl until stiff but not dry. Fold corn mixture into egg white

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Minced Meat (Picadillo)

  • 1 medium onion, chopped (about 1/2 cup)
  • 2 tablespoons Vegetable oil
  • 1 can (16 ounces) stewed tomatoes
  • 3 cup shredded cooked beef
  • 3/4 cup chopped green olives
  • 1/2 cup raisins
  • 2 cloves garlic, finely chopped
  • 1 tablespoon capers
  • 1 teaspoon dried oregano leaves

Cook and stir chopped onion in oil in 10-inch skillet until tender. Add stewed tomatoes;cover and simmer for 5 minutes. Stir in beef, olives, raisins, garlic, capers and oregano Cover and simmer 15 minutes. Serve with rice if desired. 6 Servings.

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Beef and Tequila Stew (Cocido de Carne de Res Con Tequila)

  • 2 pounds beef boneless chuk, tip or round, cut into 1-inch cubes
  • 1/4 cup all purpose flower
  • 1/4 cup Vegetable oil
  • 1 medium onion, chopped(about 1/2 cup)
  • 2 slices of bacon, cut up
  • 1 can (15 ounces) garbanzo beans
  • 4 tomatoes, chopped
  • 1/4 chopped carrot
  • 1/4 chopped celery
  • 3/4 tomato juice
  • 1/4 cup tequila
  • 2 cloves garlic, finely chopped
  • 2 tablespoons snipped cilantro
  • 1 1/2 tablespoon salt

Coat beef with floor. Heat oil in 10-inch skillet until hot. Cook and stir beef over medium heat until brown; remove beef and drain. Cook an stir opinions and bacon in same,me skillet until bacon is crisp. Add beef and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour. 6 Servings

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Spiced Sausage (Chorizos)

  • 6 2-inch dried hot chilies
  • 1 1/2 teaspoons cummin seeds
  • 2 tablespoons Vegetable oil
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 pound ground pork fat
  • 1/4 cup wine vi niger
  • 1/4 cup tequila
  • 3 cloves garlic, finely chopped
  • 1 tablespoon dried oregano leaves
  • 1 tablespoon paprika
  • 1 tablespoon salt
  • 1/2 tablespoon ground cummin
  • 1/4 tablespoon sugar
  • 1/4 tablespoon pepper
  • 1/8 teaspoon ground cloves
  • Sausage casing*

Cook and stir chilies and cumin seed in oil until brown;drain and cool. Crush chilies. Mix chilies and remaining ingredients except sausage casing in glass or plastic bowl. Cover and refrigerate at least 24 hours to blend flavors.

Place mixture firmly in sausage casings; tie with string at 6-inch intervals. Place sausages on rack in refrigerator. Place waxed paper on rack below sausages. Refrigerate until dry, at least one day. Refrigerate no longer than 4 days. To cook, place sausages in cold skillet. Add 2 to 4 tablespoons water. Cover and cook slowly until done, about 8 minutes. Uncover and cook, turning sausages to brown evenly, until well done. 6 sausages

*Sausage casing gs can be omitted. The sausage mix can be covered and refrigerated no longer than 4 days. Substitute 1/2 cup uncooked sausage mixture for each sausage removed from the casing. 3 cups sausage mixture.

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Coliflower-Cheese Bake (Coliflor con Queso)

  • 1 medium coliflower, separated into flowerets
  • 1 medium onion, chopped (about 1/2 cup)
  • 2 tablespoons Vegetable oil
  • 1 green pepper, chopped
  • 1 tomato, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 tablespoon coarsely chopped green olives
  • 1 tablespoon snipped parsley
  • tablespoon salt
  • tablespoon capers
  • 1 clove garlic, finely chopped
  • 1/4 cup dried bread crumbs
  • 1/2 cup shredded Cheddar cheese

Heat 1-inch salted water (1/2 teaspoon salt to 1 cup of water) to boiling. Add cauliflower Cover and cook 5 minutes. Arrange cauliflower in greased baking dish, 10x6x1.5 inches

Cook and stir onion in oil in 10-inch skillet till tender. Add green pepper, tomato, jalapeno, Peppers, olives, parsley, salt, capers and garlic; simmer uncovered 5 minutes. Pour over coliflower Sprinkle with bread crumbs and cheese. cook uncovered in 350 degree oven until cheese is melted, 15 minutes. 5 servings

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