Carne de Puerco en Salsa Verde

Serves 4-5
1½-2 lbs. pork shoulder steak, cubed
Oil for frying
1 large onion, chopped
1½ c. fresh tomatillos (or 1 13 oz. can)
1 t. comino
½ t. peppercorns
2 cloves garlic
Salt to taste
2 finely chopped jalapeños

In skillet, brown pork in oil; add in chopped onion and sauté. In covered saucepan, stew tomatillos in a little water for 10-15 minutes until soft (not necessary if using canned tomatillos). Grind comino, peppercorns and garlic in molcajete. Add tomatillos and spices to skillet, mashing tomatillos in the pan. Simmer 5 minutes over low heat; add jalapeños and simmer 5 minutes longer.

No Pig Pix!

no-pigsOK, so here’s the deal: I don’t eat pork, so I don’t cook pork. But there are some excellent pork recipes in the Salazar family repertoire that I really want to share. So I’ll post them. You cook them and send me your photos to add to the recipe page.

The same also applies to a number of wild game recipes to come.

Salsa Compechana

CompechanaMakes 2 cups

¾ c. finely chopped parsley
¼ c. finely chopped cilantro
¼ c. water
6 cloves garlic
½ t. pepper
2 T. vinegar
1 large onion, chopped
½ c. olive oil
1 T. butter
1 bell pepper, finely chopped

Put parsley, cilantro and water in a bowl and let stand for 2 hours or until very soft. Broil garlic and mince. Drain water from bowl and add garlic, pepper and vinegar. In large skillet, fry onion in olive oil until transparent. Add parsley mixture and simmer for 10 minutes. Add butter; remove from heat when butter is melted and add bell pepper. This is a good sauce for fish or cold meats.

Huevos Estrellados

Huevos EstrelladosSauce:

3 medium tomatoes, chopped and drained
1 medium onion, chopped
1 t. chopped cilantro
2 T. butter
½ T. olive oil
1 t. vinegar
Salt and pepper if desired

6 eggs
2 T. oil for frying
2 t. salt
2 pickled jalapeños, sliced (seeded if desired)
1 (3 oz.) pkg. cream cheese, sliced

Sauté tomatoes, onion and cilantro in butter for 3-5 minutes. Remove from heat, stir in oil and vinegar and set aside.

Fry eggs in oil or use non-stick spray. Cover with sauce and garnish with peppers and cheese.


Calabacita¾ t. comino
3 cloves garlic, minced
¼ c. water
2 lbs. ground beef or pork roast, loin or butt
1 large onion, chopped
salt and pepper to taste
¾ t. oregano
¾ t. fresh chopped cilantro
1 (8 oz.) can tomato sauce
1 (16 oz.) can whole tomatoes
¾ c. water
2 chopped jalapeños (optional)
2 lbs. yellow squash or zucchini (or a mix of both), sliced and quartered
2 (16 oz.) cans of whole kernel corn, drained

Ground spices in molcajeteIn molcajete, grind comino and then minced garlic. Add water, stir to loosen, and set aside. [See photo at right]

Brown meat and onion in large skillet or dutch oven and drain off excess fat. Add comino mixture. Add remaining ingredients as listed and mix thoroughly. Bring to a boil; reduce heat and simmer (covered if desired) 15-20 minutes until squash is tender.



1 large loaf stale French or Italian bread
¾ c. shortening
1 ½ c. brown sugar
2 sticks cinnamon (1 tsp. ground)
6 T. butter
¾ c. water
½ c. chopped pecans
½ c. raisins
1 (8 oz.) pkg. dried pitted dates
6 oz. grated cheddar or Colby cheese*

Cube bread and fry in shortening until crisp. In saucepan, combine sugar, cinnamon, butter and water; cook over low heat, stirring often until syrupy (about 5 minutes). Add in nuts, raisins and chopped dates and mix well. In greased 9×13 cake pan, put one layer of bread, top with part of syrup and sprinkle on cheese. Repeat layers until ingredients are used up, ending with cheese on top. Brown in 325 degree oven until cheese melts and serve hot or cold.

*In my cheese-loving family, this is never enough, so use your own judgment.

Capirotada is a standard dessert dish served during the Lenten season.

Sombrero Dip


1 lb. ground beef
2 large onions, chopped
1 c. ketchup
1 T. chili powder
2-3 t. Tabasco
1½ t. comino, ground in molcajete
Salt to taste
2 c. cooked pinto beans
2 c. grated cheese (longhorn, cheddar or Colby)
½ c. stuffed green olives, sliced

In skillet, brown ground beef with 1 onion. Drain off excess grease. Add ketchup, chili powder, Tabasco, comino and salt and mix well. Add beans, mashing in pan. Heat through. Serve warm in chafing dish with olives heaped in the middle (to form the sombrero crown) and rings of onion and cheese (to form the brim).

Pollo con Tallarines

Pollo con Tallarines

Serves 6

3½ lbs. chicken parts

3 cloves garlic

1½ t. whole comino

½ t. peppercorns

3½ quarts water

3 c. cooked medium egg noodles (approx. 2½ c.  before cooking)

½ medium bell pepper, cut into thin strips

½ c. butter, margarine, or extra virgin olive oil

6 T. flour

Satt and pepper to taste

4 c. reserved broth, strained

½ c. heavy cream

1 (8 oz.) can mushrooms (sliced or pieces)

2 egg yolks, beaten

3 pimientos, sliced

In large pan, combine chicken, garlic, comino, peppercorns and water. Boil 30 minutes. Remove chicken and reserve broth. When cool enough, bone chicken and cut into chunks.

In skillet, sauté pepper in butter, add flour, salt and pepper and mix well. Add broth and cream, stirring over low heat until smooth and thickened. Add mushrooms egg yolks and pimientos. In greased 3-quart casserole, layer noodles, chicken and sauce. Top with bread crumbs if desired. Bake in 300-degree oven for 30 minutes or until heated through.