Hongos con Salsa Verde

Hongos con Salsa VerdeHongos                                                                                                                  Serves 4
20 large fresh mushrooms
1 large onion, diced
Water
Salt and pepper to taste
Lettuce leaves
1 c. Salsa Verde

Remove stems from mushrooms and dice. Combine stems and onion in dish and barely cover with water. In skillet, combine stem mixture, mushroom caps, salt and pepper. Cover and simmer 15 minutes. Remove from skillet and drain. Chill thoroughly. Arrange caps on lettuce leaves, spoon stems and onions onto the caps and top with salsa.

Salsa Verde

2 medium bell peppers, chunked
3 (13 oz.) cans tomatillos, drained (or 2 lbs. fresh tomatillos)
1 medium onion, chopped
2 cloves garlic, chopped
½ t. cilantro
1 t. salt

If using fresh tomatillos, remove leaves and stew in covered saucepan with 1 cup water until soft, approximately 15 minutes. Combine all ingredients in blender and puree. Pour into saucepan, cover and simmer 30-40 minutes.

Chorizo*

Serves 6
1 lb. ground pork
1 lb. ground beef
2 t. comino
1 t. peppercorns
1 T. vinegar
1½ t. oregano
Heaping t. garlic powder
6½ t. chili powder
¼ c. vinegar

Place meat in large mixing bowl. Grind comino and peppercorns in molcajete. Add 1 T. vinegar to loosen spices and add to meat. Add remaining ingredients and mix well. It is best to refrigerate the chorizo overnight in the refrigerator, but not mandatory.

In large skillet, cook sausage over medium heat until well browned.

*Chorizo is not usually eaten as a separate dish because it tends to be a bit greasy unless mixed with something else such as beans (whole or refried), potatoes or scrambled with eggs.

Chorizo Mexicano

3 lbs. pork, cubed
12 chiles anchos, seeds and stems removed
1 T. peppercorns
2 t. comino
2 cloves garlic
2 T. salt
1 c. vinegar

Place meat in large mixing bowl. Soak chiles in boiled water to cover for 10 minutes to soften. Drain well. Grind chiles, peppercorns, comino and garlic in molcajete. Mix with meat, add salt and vinegar and mix well with your hands. Allow to stand 24 hours in refrigerator.

In large skillet, cook sausage over medium heat until well browned.

Beef Chorizo

Serves 2-4
1 lb. ground beef
1 t. comino
½ t. peppercorns
1½ t. vinegar
¾ t. oregano
Heaping ½ t. garlic powder
3 ¼ t. chili powder
1/8 c. vinegar

Place meat in large mixing bowl. Grind comino and peppercorns in molcajete. Add 1½ t. vinegar to loosen spices and add to meat. Add remaining ingredients and mix well. It is best to refrigerate the chorizo overnight in the refrigerator, but not mandatory.

In large skillet, cook sausage over medium heat until well browned.

Ramos Gin Fizz

FizzAfter a long day of shopping and sightseeing in Nuevo Laredo, Mexico, back in the day people refreshed themselves with a Ramos Gin Fizz served at the Cadillac Bar. Here’s our version of this cooling drink:

Makes 2

3 oz. gin
1 ½ oz. lemon juice
1 T. simple syrup
¼ c. cream of coconut
1 egg
8 ice cubes

Combine ingredients in blender and whip on low speed until foamy.

Tortilla Pie

Tortilla pie                                                                                                                             Serves 4
1 lb. ground beef
1 large onion, chopped
2 cloves garlic, mincedTortilla pie2
1½ t. comino, ground in molcajete
1 (8 oz.) can tomato sauce
1 c. cooked pinto beans in their juice
4 large jalapeños, chopped
Salt and pepper to taste
1 dozen corn tortillas, cut in half
2 c. grated cheese (longhorn, cheddar or Colby)

In skillet, brown ground beef with onion and garlic. Drain off excess grease. Add in comino, tomato sauce, beans, jalapeños, and salt and pepper. Heat through. In buttered 2-quart casserole, layer meat, tortillas and cheese, ending with cheese on top. Bake in 350-degree oven until bubbly, 30-45 minutes.

Shypoke Eggs

ShypokeHipp’s Bubble Room was a small bar decorated with vintage bubble lights, a year round Christmas tree, wrapping paper wall coverings and a train running on a track above the bar. Its neighbor on McCullough Avenue in San Antonio, Little Hipps, was a converted gas station painted in psychedelic colors. Both Hipps were popular institutions in town, for 50+ and 40+ years respectively, until Little Hipps closed in 2002. In both, a favorite companion to a cold GimmeDraw (draft beer) was the house specialty, the shypoke egg.

Corn tortillas
Oil for frying
White cheese (Monterey Jack preferred; do not use Swiss)
Yellow cheese (cheddar, longhorn or Colby)
Jalapeños, sliced in rounds

Using a biscuit or cookie cutter, cut tortillas into 2-3 inch rounds. Each tortilla should yield 3 rounds. Either fry tortilla rounds in oil until crisp and drain on paper towels, or place on cookie sheet and toast in oven or toaster oven.

Slice cheese approximately 1/8 inch thick. Cut white cheese rounds the same size as the tortilla rounds. Use smaller cookie cutter to cut the yellow cheese.

Place a white cheese round on each tortilla, center jalapeño slice on top and cover with yellow cheese round. Place in oven or toaster oven until cheese melts.

Doña Salazar’s Puerco en Salsa

Serves 4-5
1½-2 lbs. pork steak, cubed
Oil for frying
1 large onion, chopped
1 t. comino
½ t. peppercorns
2 cloves garlic
Salt to taste
1 large tomato, finely chopped

Brown pork in oil in large skillet. Add in chopped onion and sauté. Grind comino, peppercorns and garlic in molcajete. Add to skillet along with salt and tomato. Simmer 5-10 minutes over low heat and serve.

Buñuelos

Bunuelos                                                                                                                  Makes 20
Buñuelos are popular New Year’s Eve treats, usually served with Cinnamon Tea.

4 c. flour
1 T. vinegar
2 t. baking powder
1 egg
3 T. shortening
½ c. orange juice
Scant ½ c. warm water
Oil for frying
2 t. cinnamon
1½ c. sugar

Combine first 7 ingredients and mix well to make dough. Roll pieces of dough into very thin circles approximately 6-7 inches in diameter. In separate bowl, mix cinnamon and sugar together and set aside. Fry circles in oil until crisp. Drain on paper towels and sprinkle each side with cinnamon sugar.

Picadillo

PicadilloPicadillo (minced meat) is very versatile and can be served plain as an entrée, as a taco in a flour tortilla, in a warm pita or, if using the first recipe below, as a dip with tortilla or corn chips.

1 lb. ground beef
1 large onion, chopped
2 cloves garlic
2 t. comino
1 (8 oz.) can tomato sauce
¼ c. water
¼ c. nuts
2/3 c. raisins, pre-soaked in hot water and drained
Salt and pepper to taste

Grind comino and garlic in molcajete and combine with ground beef and onion in skillet. Brown meat and drain off grease. Add remaining ingredients and simmer 15-20 minutes (mixture should not be watery).

Picadillo II

3 medium potatoes, diced
Oil for frying
1 lb. ground beef
1 medium onion, chopped
2 cloves garlic
2 t. comino
2 (8 oz.) can tomato sauce
½ c. water
Salt and pepper to taste

In skillet, brown potatoes in oil. Grind comino and garlic in molcajete and add to skillet along with ground beef and onion. Fry until ground beef is browned and drain off grease. Add remaining ingredients and simmer 15-20 minutes until liquid cooks down.

Picadillo III

1 lb. chopped pork
1 lb. chopped or ground veal (or ground beef)
1 T. sugar
Salt and pepper to taste
2 cloves garlic, minced
2 medium tomatoes, peeled and chopped*
1 large onion, chopped
1 T. oil
¼ c. pecans, chopped
¼ c. raisins

In large pan combine meat, sugar, salt and pepper. Add boiling water to cover. Simmer covered over medium heat for 1 hour (or until meat is done), then cook uncovered until liquid is absorbed. In skillet, fry garlic, tomatoes and onions in oil for 7-8 minutes. Remove from heat, stir in nuts and raisins and add to meat. Mix well.

*1 (8 oz.) can tomato sauce may be substituted. Add tomato sauce to fried onion and garlic when adding nuts and raisins.

Pata de Puerco Lampreada

1 whole pig’s foot per person
2 cloves garlic
1 T. salt
Flour
5 eggs
Oil for frying

Boil feet, garlic and salt in water until cooked, but do not let meat fall off the bone, about 45 minutes to an hour. Remove from water and pat dry.

Separate eggs and beat yolks with whisk until fluffy. Beat whites with electric mixer until stiff and fold into yolks. Roll feet in flour and dip in egg batter. Fry until golden brown. Serve immediately.