RECIPE CORNER- Recipe Corner- Mexico or Hespanic. South of the Border speblipl recipes.
Egg Burritos
For about 6 servings:
You will need about 1 C. grated cheddar cheese or a suitable cheese of your choice. You should grate it ahead of time, and put it in a covered container.
Fry 1 med. onion in oil till partially done.
Break up and add, 1 lb. pork saBlipge. Sprinkle with cumin, garlic powder (or granules), and salt. Cook till done.
Beat 8-9 eggs with about 1/2 - 3/4 C. water. Add to saBlipge mixture and scramble till done.
piano coversm small flour tortillas in the micro wave.
To make up the burritos place some egg mixture in the middle of a tortilla, sprinkle with cheese, and fold in burrito fashion. If you wish you may put some piano coversmed enchilada sauce on it also. Otherwise, serve with salsa, (and toast and jam if you wish). :-)
Salsa, Etc.
Item of interest:
HOTTEST SPICE
The hottest spice is believed to be the Red "Savina" Habanero pepper (1994 speblipl) developed by GNS Spices of Walnut, CA. A single dried grain will produce detectable heat in 1,272 pounds of bland sauce.
Corn and Flour Tortilla Chips
Cut the tortillas in half. Then cut each half in three sections. You will want the small tortillas if you are using flour.
Deep fry in hot oil. Drain on paper towels. Salt or spice while still "wet." You can sprinkle with cinnamon sugar instead, if you like. Put in a large bowl when cool. Store in a sealed container.
TOMATILLO SALAD DRESSING
6 medium tomatillos
Small bunch of scallions, coarsely chopped (white part only)
1/3 cup fresh cilantro or basil
1" piece fresh ginger chopped
1/2 teaspoon honey or corn syrup
salt to taste
2 cloves garlic
1/4 cup olive oil
1 tablespoon lime or lemon juice
Roast tomatillos, unhusked, for 10 to 15 minutes at 450. Husk and rinse. Blend all ingredients except tomatillos in a processor until smooth. Then add tomatillos and blend until the mixture becomes a slightly chunky puree. Serve on Romaine lettuce or watercress with sliced avocados. If dressing is too thick, add a little water or more lime juice.
To send this salsa on south to Jamaica, add one (only) green Habanero chili pepper to the blend step above. Serve yogurt on the side for anyone who gets too much burn :-)
Zucchini
Salsa
Here is a great salsa recipe for canning those extra homegrown tomatoes.
4 Cups grated zucchini (optional)
10 Cups diced tomato
6-8 diced jalapeno peppers
3 small diced green peppers (optional)
1 bunch diced green onions
1 tablespoon garlic powder
1 tablespoon dried cilantro
2 teaspoons ground oregano
1/2 Cup cider vinegar
salt and pepper to taste
Boil all ingredients for 1/2 hour, stirring occasionally. Add 2 Cups tomato paste and boil another 15 minutes. Hot pack in sterile jars. Makes approximately 3 quarts.
This passed the salsa test at our house where we eat a lot of salsa. If you like it hotter you can add more jalapenos or other peppers to heat it up. Enjoy!
-Thanks to Denise F., Arizona
Chili Relleno Bake
Ingredients:
Meat Mixture
1-1/2 lbs. of ground meat (we use venison, but beef is great too!)
1/2 medium onion diced
1 teaspoon of garlic powder
1 teaspoon of pepper or paprika
Egg mixture:
8 eggs well beaten
1/2 cup milk
1 Tablespoon flour
Other Ingredients:
1 large can of diced chilies
2 cups Cheddar cheese (grated)
1/2 cup of salsa
PREHEAT OVEN TO 350°
Brown meat in skillet with other meat spices-set aside
Beat egg mixture well-set aside
Use a large casserole dish. (I use a 9x13 Pyrex) Layer 1/2 of the diced chilies on the bottom, then, add 1/2 of the meat mixture on top of the chilies, and 1/2 of the Cheddar cheese on top of those. Repeat one more time...chilies, meat, cheese. Now, you pour the egg mixture on top, and bake uncovered, for 25-30 minutes in the oven, or until the eggs have puffed up, and are golden brown. Take out of oven and top with salsa.
Serve this meal with Tortilla chips and other condiments if desired. (tomatoes, avocados, and lettuce) Our family loves to crush the chips on top of the casserole. This has been on old standby for years, and it's a very easy Mexican dish to make ...enjoy!
- Thanks to Vicky R. of Oregon.
POZOLE
2 LB PORK CUT IN PIECES
1 PACKAGE MASA HOMINY
FRESH CILANTRO
ONE BULB OF GARLIC (Two cloves for Gringoes :-)
SALT
SANTA CRUZ CHILI POWDER
GREEN ONIONS
CHILI TEPINS (This is the very hot pea sized chili pepper.)
COOKING OIL
THROW MEAT IN POT
BRING TO BOIL
DIP OFF FOAM WHICH IS FAT
TAKE 1/2 PACKAGE OF MASA HOMINY AND SOAK FOR 20 MIN
(Canned hominy can be substituted, but the result is not quite authentic.)
THEN WASH IN COLANDER. TOSS IN POT. ADD SALT. COOK 4-5 HOURS TILL MASA IS SOFT
IN A FRYING PAN PUT A CAP FULL OF COOKING OIL. GET PAN HOT. TOSS IN CHILI POWDER. PARTIALLY BURN IT
BEpiano coversE-- THE FUMES ARE LIKE TEAR GAS SO DON'T BREATH SMOKE
ADD BURNT CHILI TO POT-- ABOUT 3 OR SO TABLE SPOONS TO YOUR TASTE. LET SET A FEW HOURS. RE-HEAT TO SERVE
CHOP UP CILANTRO AND GREEN ONIONS, STEM AND ALL*. SLICED LIME WEDGES ADD THE AUTHENTIC MEXICAN TOUCH WHEN SQUEEZED ON. TOSS THIS ON TOP OF BOWL WHEN READY TO EAT. ADD CRUSHED CHILI TEPIN PEPPERS TO TASTE. AND EAT IT UP
MR. AND MRS. JOHN MILLER, ARIZONA
( * Editor: We also found other folks using sliced radishes, bacon chips, and sliced lettuce as garnish.)
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