Beef Ribs

IMG_3380                                                                                                                                 Serves 2-4
2 lbs. boneless beef ribs or 3 lbs. of bone-in ribs
Oil for frying
2 c. water
2 medium bell peppers, sliced in thin strips
1 medium onion, chopped
1 t. peppercorns
1½ t. comino
2 cloves garlic
2 (6 oz.) cans tomato paste

Ground spices in molcajeteBrown ribs in small amount of oil in skillet. Place in dutch oven, add water, cover and simmer until tender, approximately 45 minutes. In original skillet, cook peppers and onion until tender. Grind peppercorns, comino and then garlic in molcajete; add a little juice from dutch oven to loosen comino mixture. When ribs are tender, remove from pan. Add tomato paste to liquid in pot and mix well. Mix in vegetables and spices, and return ribs to sauce. Cook until sauce thickens.

Conchitas

ConchitasServes 4-6
8 oz. pasta shells
1/3 c. oil
1½ t. comino
2 cloves garlic
1 (8 oz.) cans tomato sauce
3-3 ½ c. hot tap water
Salt and pepper to taste

While shells are browning in oil in a large skillet, grind comino and garlic in molcajete. Add a small amount of the hot water to molcajete to loosen spices. Add all ingredients to shells, cover and simmer until pasta is cooked, 30-45 minutes (there should be some sauce remaining). Serve in bowls.

Mexican Lamb Chops

Mexican lamb                                                                                                                           Serves 2-4
1 (12-16 oz.) can whole kernel corn
1 chicken bouillon cube
3 cloves garlic, crushed
1 t. oregano
¼ c. bell pepper, cut in thin strips
¼ c. diced pimiento
4 1-inch thick lamb chops
Salt and pepper to taste

Drain corn, reserving liquid. Add water to liquid to make 1 cup. In saucepan, combine liquid, bouillon, garlic and oregano and bring to a boil. Add in corn, pepper and pimiento. Cover and simmer 5-10 minutes or until pepper is tender.

Salt and pepper chops and broil 5-7 minutes on each side to desired doneness. Serve with the corn mixture.

Chiles Poblanos con Puerco

41bfkZhFppL._SX300_Serves 5-6
2½ lbs. pork tenderloin, cut in strips
Oil for frying
1½ t. comino
4 cloves garlic
1 large onion, chopped
6 poblano peppers, cut in strips
3 medium tomatoes, cut in wedges
2 (8 oz.) cans tomato sauce

Ground spices in molcajeteIn skillet, brown pork in oil. Remove meat from pan. Grind comino and garlic in molcajete and add to skillet. Add onion and peppers and fry until onion is transparent. Add tomatoes, tomato sauce and pork. Simmer covered about 1 hour, or until pork is well done.

Chicken Empanadas

Chicken empanadas                                                                                                                    Makes approx. 20
Dough:
4. c flour
2 t. salt
1½ c. soft butter or margarine
8-10 T. warm water
1 egg yolk

Filling:
1 chicken, cut into parts
2 cloves garlic
2 medium onions, chopped
2 medium bell peppers, chopped
½ c. oil
2 (8 oz.) cans tomato sauce
Salt and pepper to taste
¼ t. basil
2 bay leaves

Put flour and salt in mixing bowl. Cut in butter and add water a little at a time to make dough. Gather into a ball and chill 1 hour.

Boil chicken in water to cover, with garlic, 1 onion, 1 bell pepper and salt to taste for approximately 45 minutes. Drain, cool, bone and chop. In skillet, cook remaining onion and bell pepper in oil with salt and pepper until pepper is soft. Add chicken, tomato sauce, basil and bay leaves and simmer 15 minutes. Set aside to cool a bit and remove bay leaves.

Roll dough to 1/8-inch thick and cut into 4-inch circles (or, take small balls of dough and roll into circles). Fill, fold over and crimp edges closed. Brush tops with egg yolk. Bake in 400-degree oven on ungreased baking sheet for 20 minutes or until golden.

Doña Lorenza Salazar’s Albóndigas de Camarón

Albondigas                                                                                                                                   Serves 4
3 eggs
6 oz. ground dry shrimp*
Oil for frying
2 large tomatoes, chopped
1 medium onion, chopped
2 t. fresh cilantro
½ t. garlic powder

Combine tomatoes, onions, cilantro and garlic in blender and puree. Simmer in covered saucepan for 30 minutes while you prepare the patties.

Separate eggs and beat whites until fluffy. Add yolks and continue beating until mixture peaks. Add shrimp and stir well.

Drop shrimp mixture by spoonfuls into hot oil in skillet and spread into patties. As soon as edges begin to brown, turn over and cook 2-3 minutes. Remove from pan and drain on paper towels. Cover patties with salsa and serve.

Do not add salt to this dish as dry shrimp is already very salty.

*Substitutions for shrimp:
— Machacado (dry shredded beef available commercially)
— Drained canned salmon