Barbecued Javelina

Serves 6-8
1 dressed 12-lb. female javelina (wild boar)
1 c. vinegar
2 T. salt
½ gallon water
Salt and pepper to taste
Oregano to taste
1½ t. comino
3 cloves garlic
1 (16 oz.) can tomato juice
½ lemon (juice and grated rind)
½ c. butter
2 T. Worcestershire sauce
1 T. Tabasco
2 T. mustard
3 T. cider vinegar
Salt and pepper to taste

Marinate meat in vinegar, salt and water for 1 hour. Remove meat and rub with salt, pepper and oregano. Grind comino and garlic in molcajete and combine with remaining ingredients in saucepan. Simmer 20 minutes. Cook on covered barbecue grill over mesquite wood or charcoal for 4-5 hours, basing frequently with sauce.

Enchiladas

Enchiladas                                                                                                                         Serves 6
12 red corn tortillas (or if unavailable, regular corn tortillas)
Oil for dipping
1 large onion, chopped
8 oz. grated cheese (longhorn, colby, cheddar or monterey jack)
Red chile salsa
Shredded lettuce

Raw onion is normally used, but may be microwaved for a minute or two, according to personal preference.

Dip each tortilla in oil to soften and then in hot salsa. Place in baking dish, stuff with onion and cheese and roll. Pour remaining chile sauce over enchiladas and top with grated cheese. Heat 15 minutes in 350-degree oven to melt cheese. Serve garnished with shredded lettuce.

Red Chile Salsa

5 T. powdered chile ancho (or chili powder)
3 c. water
2 t. salt
1 T. shortening
1½ t. olive oil
2 cloves garlic, minced
3 T. flour

Combine chile powder and water and let sit for at least an hour.

In large saucepan, heat shortening and oil over low heat. Grind garlic in molcajete and add to saucepan. Add flour and brown lightly. Add in chile mixture, stirring constantly, until thickened.

Chile Pequin Doves

Chile pequin

Chile pequin

Serves 2-3
6 doves
Salt and pepper to taste
12 chile pequin
6 slices bacon
½ c. hot water

Sprinkle doves with salt and pepper and put 2 chiles inside each body cavity. Wrap a slice of bacon around each dove’s breast. Arrange birds in shallow baking dish, and add water. Bake covered in 350-degree oven for 1½ hours. Uncover and brown 20-30 minutes longer.

Mexican Hominy

Mexican HominyThis recipe doesn’t come from the Salazar family, but rather from my grandmother, Bernice Brelsford, who concocted it as a way to stretch a meal and pinch pennies on those meatless days during the Depression.

1 large onion, chopped
2 T. oil
Salt & pepper to taste
2 t. chili powder or more to taste
2 T. flour
16 oz. can tomatoes
2 16 oz. cans hominy (white or yellow or mixed)
Cheddar cheese (the more the better in my opinion)

Slow cook onion in oil until translucent. Stir in salt, pepper and chili powder. Add flour, tomatoes and hominy and mix well. Cook mixture over low heat 10 minutes. In a baking dish layer hominy & cheese, ending with cheese on top (a small, tall baking dish is best — more layers that way). Bake 15 minutes at 350 degrees to melt cheese.

Asado de Puerco

41bfkZhFppL._SX300_Asado de PuercoServes 5-6
1 T. oil
2 lbs. pork shoulder, cubed
½ c. cornmeal or flour
1 c. water or broth
Salt to taste
¼ t. oregano
1 small bay leaf
1 T. Spice Mix

In dutch oven, heat oil and brown meat. Add cornmeal or flour and stir well. Add in water and bring to a boil. Add remaining ingredients and simmer 20 minutes.

Spice Mix

Makes ¾ cup

2 T. chili powder
2 T. chile ancho powder
2 T. chile pasilla powder
3½ t. garlic powder
1 T. comino, ground in molcajete
1 T. freshly ground black pepper
1 T. meat tenderizer

Mix well. Stir in tightly covered jar. Use on meats and poultry.

Gazpacho Picante

Gazpacho                                                                  Serves 5
5-6 tomatoes (or 2 16 oz. cans whole tomatoes)
1 large cucumber, peeled
¼ c. bell pepper
½ c. onion
3 T. oil
2-3 drops Tabasco sauce (or more to taste)
2 t. wine vinegar
2 t. cider vinegar
2 t. salt
Pepper to taste
2 jalapeños

Cut vegetables into pieces appropriate for blender. Combine all ingredients and blend until smooth. Serve well chilled.

Tia Frances’ Carne de Venado

VenisonServes 4
2 lbs. venison, cubed
Salt
3 cloves garlic
Water
2 medium potatoes, cubed
3 carrots, sliced
3 stalks celery, sliced
1 t. black pepper
2 t. comino
1 clove garlic, minced (optional)
1 (10¾ oz.) can cream of mushroom soup
Water, if desired

Wash venison and remove any glands or thin covering tissue before cubing. In dutch oven, boil venison in a quart or more of salted water with whole garlic. As meat boils, skim foam off. After an hour, add in potatoes, carrots and celery and cook another hour or until meat is tender but not mushy. Grind comino in molcajete. Stir comino, pepper, minced garlic and soup into meat and heat through. If stew is too thick, add water to thin to desired consistency.

Image from Wikipedia.