Avocado Peanut Dip is for those who like a chunky dip.
Makes 1½ cups
2 avocados, mashed through a sieve
1 minced jalapeño
½ c. minced onion
1 c. chopped peanuts
2 T. lime juice
Salt to taste
½ c. grated cheese
Mix together well and chill.
Makes approx. 3 pints
4-5 jalapeño peppers, stems removed
4 bell peppers, stems and seeds removed
1 c. vinegar (at least 5% acidity)
5 c. sugar
6 oz. liquid pectin*
Combine peppers and vinegar in blender and puree. Pour in large saucepan and add sugar. Bring to a boil for about 4 minutes. Remove from heat and add in liquid pectin. Return to boil for 1 minute. Pour into pint jars to within ½ inch of top. Seal with paraffin or process 10 minutes in boiling water bath with water 1 inch over top of jar.
*If using powdered pectin, add 4 T. powder to the peppers in the blender before pureeing. After mixing with sugar, boil for 5 minutes.
4 fresh serranos or jalapeños, minced
2 T. water
1½ t. comino
3 cloves garlic, minced
1 c. water
1½ c. vinegar
2 t. salt
½ t. pepper (preferably fresh ground)
1 t. oregano
1 t. paprika
1 large beef tenderloin, cut into 1½ inch cubes
Combine chiles and 2 tablespoons water in blender and blend to a paste. Grind comino and garlic in molcajete and add a little of the water to loosen spices. Combine all ingredients except meat in large bowl and mix well. Add meat and make sure marinade covers completely. Let sit in refrigerator 8-10 hours or overnight if possible.
Place 6-8 pieces of meat on each skewer and barbecue over hot coals or mesquite wood, basting often.
1 dozen hard boiled eggs
7 T. mild yellow mustard
¾ t. paprika
¼ t. salt
1½ minced seeded jalapeños
Peel eggs and slice in half lengthwise. Remove yolks and place in bowl, break them with fork, add in remaining ingredients and mix well. Fill whites generously with yolk mixture, arrange on platter and serve.
Full disclosure: Since I cannot abide yellow mustard, I used spicy brown instead.
2 beaten eggs
1 quart milk
1 c. brown sugar, packed
1 c. dark corn syrup
1 t. cinnamon
1 t. vanilla
½ t. ginger
1½ c. flour
Add top 8 ingredients in order into bowl of electric mixer using whisk attachment to mix well. Transfer to large saucepan. Cook over medium heat until thick, stirring constantly. Mixture will become lumpy, but stir out as many lumps as possible while heating. Bake in 9-inch square pan for 1 hour* at 300 degrees, or until knife inserted in center comes out clean. Cool on rack to room temperature, and then refrigerate for at least 3.5 hours before serving. Run a knife around the edges of the pan to loosen, and flip pan over onto serving dish and let sit until the flan drops out of the pan. Top with whipped cream and nuts and serve.
*In my oven it took and hour and a half.
Here are additional Flan recipes:
Flan with Caramelized Sugar
½-1 c. sugar
2 (13 oz.) cans evaporated milk
1 (14 oz.) can sweetened condensed milk
5 large eggs
1 t. vanilla
Sprinkle sugar evenly in 9-inch cake pan and place on stove over medium heat.
Shake pan occasionally until sugar is melted and light brown. Remove from heat and let cool. Combine remaining ingredients in blender and blend smooth. Pour into cake pan. Place in a pan of hot water. Bake at 325 degrees for 45 minutes to an hour, or until knife inserted in center comes out clean.
½ c. sugar
1 2/3 c. sweetened condensed milk
1 c. milk
3 egg yolks
1 t. vanilla
1 c. chopped almonds
Sprinkle sugar evenly in 9-inch cake pan and place on stove over medium heat. Shake pan occasionally until sugar is melted and light brown. Remove from heat and let cool. Combine remaining ingredients in blender and blend smooth. Pour into cake pan. Cover pan with foil and place in a pan of hot water. Bake at 350 degrees for an hour, or until knife inserted in center comes out clean.
Individual Orange Flan
1 2/3 c. sugar
4 c. milk
Zest of ½ orange
Zest of ½ lemon
4 eggs, beaten
In small saucepan, melt 2/3 cup sugar over low heat until it turns light brown. Pour evenly into 6 muffin tins. In large saucepan, simmer milk, peels and remaining sugar slowly until just boiling. Let milk cool; blend in eggs and pour into muffin tins. Place muffin tin into a pan of cold water. Bake in 450-degree oven for 30-45 minutes until firm.
Moctezuma Casserole Serves 4-5
3 poblano peppers
1 (13oz.) can tomatillos
1 medium onion, chopped
2½ c. cooked diced chicken or pork
8 oz. sour cream
Garlic powder and salt to taste
12 corn tortillas
Oil for frying
2 c. grated cheese (longhorn, cheddar or colby)
Sear each pepper over open flame until skin blisters on all sides. Place peppers in plastic bag and let sit 20 minutes. Peel peppers, discard stems and seeds, and cut into strips.
Combine peppers, tomatillos (mashing a bit), onion, meat, sour cream, garlic powder and salt and mix well.
Heat tortillas in oil to soften.
In greased 2-quart casserole alternate tortillas, thin layers of meat mixture and cheese, ending with cheese on top. Bake uncovered 25-30 minutes in 350-degree oven.