Papa con Huevo Enchiladas

I wasn’t sure whether I wanted red or green salsa for these enchiladas, so I made both. the family sampled both kinds and decided they preferred the red ones. But since both are quite tasty, I’ve included both salsa options and photos.

Papa Enchiladas - Red                                                                                                                            Serves 6
2 large potatoes, peeled and cubed
Oil for frying and dipping
6 large eggs
Salt and pepper to taste
12 corn tortillas
4 oz. grated monterrey jack cheese
1½-2 c. Salsa Verde or Red Chile Salsa

Fry potatoes in oil until golden brown*; beat eggs and add in. Add salt and pepper and scramble well. Dip each tortilla in oil to soften and then in hot salsa. Place in baking dish, stuff with a heaping spoonful of egg mixture and a spoonful of cheese and roll. Cover enchiladas with remaining sauce and top with grated cheese. Heat 15 minutes in 350-degree oven to melt cheese. Serve with a dollop of sour cream.

*If softer potatoes are preferred, microwave the cubed potatoes for 5 minutes before frying.

Salsa Verde

Papa Enchiladas - Green2 medium bell peppers, chunked
3 (13 oz.) cans tomatillos, drained (or 2½ lbs. fresh tomatillos)
1 medium onion, chopped
2 cloves garlic, chopped
½ t. cilantro
1 t. salt

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

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.

Chiles en Nogada

By Jessica Toledo - Own work, CC BY-SA 4.0,

By Jessica Toledo – Own work, CC BY-SA 4.0,

As I mentioned on our “About” page, the original cookbook never made it into print. At the time the marriage dissolved, one important recipe was still pending, as we were having trouble convincing the family to invest the time necessary for making this complicated dish and allowing us to do all the measuring.

Since it never happened, I’ll point you instead to a very authentic version on The Mija Chronicles blog.

Lengua de Res

Lengua1 beef tongue
2 cloves garlic
1 T. salt

Boil tongue, salt and garlic in water until tender, about 3 hours. When done, drain and let cool. Peel outer skin layer off and discard, and slice meat. This is another excellent taco option in flour tortillas with salsa.

Lengua Lampreada

Sliced cooked tongue
5 eggs
Oil for frying

Separate eggs and beat yolks with whisk until fluffy. Beat white with electric mixer until stiff and fold into yolks. Coat tongue with flour and then dip in egg batter. Fry in hot oil until golden brown. Serve immediately.

Lengua en Salsa (top photo)

1 beef tongue
2 cloves garlic
1 T. salt
1 large bell pepper, sliced
2 T. chopped onion
1 T. olive oil
1 (8 oz.) can tomato sauce
1 chopped jalapeño
1 c. liquid from cooked tongue

Boil tongue, salt and garlic in water until tender, about 3 hours. When done, drain (reserving 1 cup liquid) and let cool. Peel outer skin layer off and discard, and slice meat.
Lightly brown onion and bell pepper in oil in large skillet. Add remaining ingredients and the sliced tongue. Simmer covered until pepper is tender.

Arroz con Carne

Arroz con CarneServes 8
2 T. chopped onion
2 T. chopped celery
2 T. minced parsley
2 cloves minced garlic
2 T. butter
2 lbs. cubed round steak
1 t. salt
½ t. pepper
2 T. flour
2 c. beef stock
½ c. raisins

Saute onion, celery, parsley and garlic in butter until golden brown. Add steak and brown. Stir in salt, pepper, flour*, beef stock and raisins. Simmer covered one hour. Stir into the cooked rice and serve.

*I prefer to take ½ c. of the stock and mix into the flour separately to make a roux before adding it to the pan.

Fried Stuffed Jalapeños

Fried stuffed jalapenos20-24 pickled jalapeño peppers
2 (3 oz.) pkgs. cream cheese, softened
1 egg
1 c. milk
Salt and pepper to taste
Bread crumbs (or cornmeal seasoned with oregano and paprika)
Oil or shortening for frying

Slice jalapeños almost in half lengthwise and remove seeds and membrane. Mix 2 T. seeds with cream cheese and discard the rest. Stuff peppers and freeze. Combine milk, egg, salt and pepper. Roll frozen peppers in flour, dip in milk mixture and roll in bread crumbs. Dip again and roll in bread crumbs again until well coated. Return to freezer. Just before serving, drop frozen into hot oil and cook until crispy brown. Serve hot.


IMG_4732IMG_4734          Makes 4 dozen
3½-4 c. flour
1 t. salt
2 t. baking powder
1 T. sugar*
1 T. butter or shortening
1½ c. scalded milk, cooled to room temperature, or
1¼ c. scalded milk
1 pkg. yeast
¼ c. warm water
Oil for frying

Combine flour, salt, baking powder and sugar in large bowl. Cut in shortening. If using yeast, dissolve in warm water.* Add milk to yeast. Add milk to flour mixture to make a firm dough. Knead dough 15-20 times and let sit 20-30 minutes. Roll to ¼-inch thick and cut into triangles or diamonds. Fry a few at a time in hot oil until brown. Serve with honey (L), cinnamon and powdered sugar (R), or butter.

*The sugar may be added to the yeast instead of with dry ingredients, if desired.


Turcos                                Makes 10
2 c. flour
¾ c. shortening
1 t. salt
4-5 T. cold water
1 t. comino
½ t. peppercorns
¾ t. oregano
Heaping ½ t. garlic powder
3½ t. chili powder
1/3 c. water
1/3 c. vinegar
1 lb. pork steak or beef round steak (pork is juicier)
Salt to taste

Combine flour, shortening, salt and water to make dough and refrigerate 1 hour.

Grind comino and peppercorns in molcajete and mix well with oregano, garlic, chili powder, water and vinegar in shallow pan. Pound steak well and marinate in vinegar mixture for 30 minutes. Preheat oven to 350 degrees. Bake meat 45 minutes, turning once. When done, remove from sauce and shred. Salt to taste.

Turn oven up to 400 degrees. Hand pat dough into 4-inch circles. Place filling in center. Fold circles in half and crimp edges. Bake on ungreased cookie sheet 30 minutes.


Quesadillas                                                                                                         Makes approximately 1 dozen
1 ½ c. grated cheese (monterrey jack or longhorn)
1 T. butter, softened
1 egg, beaten
2 pickled jalapeños, seeded and chopped
2 c. flour
1 t. baking powder
½ t. salt
¾ c. butter or margarine
¼ c. water
1 egg, beaten

Combine cheese, butter, egg and jalapeños in bowl and beat with mixer until fluffy.

Sift dry ingredients together and cut in butter. Add water and mix lightly. Roll dough to 1/8-inch thick on floured board. Cut 4-inch rounds and put 2 T. cheese mixture on each. Fold over and press dough edges together. Brush tops with egg and bake on greased cookie sheet for 15 minutes in 400-degree oven or until golden.

Quick Quesadillas

Wedges of monterrey jack cheese with jalapeños
Cooked flour tortillas

Warm tortilla on one side. Turn over and place cheese on the warm side. Fold tortilla over and heat until cheese melts.


BolillosBolillosThe Tex-Mex version of French bread (no paradox here!)

Makes 8 rolls
1 pkg. active dry yeast
1¼ c. warm water (105-115 degrees)
1½ t. salt
1 T. shortening
3½ -4 c. all purpose flour
1 T. cornmeal
1 egg white
2 T. cold water

Dissolve yeast in warm water in large mixing bowl. Stir in salt, shortening and 1½ cups flour. Beat with spoon* until smooth. Stir in enough of the remaining flour, using spoon and then hand, to make dough easy to handle.

Turn dough out onto lightly floured surface and knead until smooth and elastic. Place in greased bowl and flip to turn greased side up. Cover with damp cloth and let rise in warm place until double, about 1½ -2 hours. Dough is ready for the next step when indentation stays when poked.

Punch down dough and reshape into round; re-cover and let rise until double, about 45 minutes. Punch down again, re-cover and let sit 15 minutes.

Grease baking sheet and sprinkle with cornmeal. Divide dough into 8 parts. Shape into oblongs resembling footballs and slip tops lengthwise to within ½ inch of each end. Let rise uncovered on baking sheet until double, about 40 minutes.

Bake 15 minutes in a 375-degree oven. Beat egg white with cold water; brush on loaves and return to oven until golden brown, about 10-15 minutes.

Use as you would any bread, or make Bolillos Rellenos:
Following the top split, carve bolillo on top and hollow out roll. Fill ¾ full with Picadillo and remainder with shredded lettuce and chopped tomato.

*Although this is what the Salazar family recipe says, that will never happen in my kitchen. I used the Kitchenaid with the dough hook.

Sweet Potato Empanadas

Sweet Potato EmpanadasSweet Potato Empanadas
I cannot remember ever cooking or eating these Empanadas with the Salazar family. Instead I remember our landlady making them regularly when I was in elementary school. I have tried to recreate them from memory.

Makes 18
4 medium sweet potatoes*
½ c. sugar
2 t. cinnamon
¾ t. allspice
½ t. salt

Scrub sweet potatoes with produce brush. Place in pot and cover with water. Boil about 25 minutes, or until soft. Immediately plunge them into cold water to loosen the skins, and peel when cool enough to handle.
Mash in bowl, add in sugar and spices and mix well.

1 c. water
½ c. sugar
½ t. anise seeds
3 c. flour
1½ t. baking powder
½ t. salt
1 t. cinnamon
1 c. shortening
1 egg

Boil water. Put sugar and anise seeds in a small bowl. Add water and stir until sugar dissolves.

Sift the flour with baking powder, salt and cinnamon. Work in shortening with hands or pastry cutter until small crumbles form. Beat egg, add and mix well. Strain the water. Gradually add in the water mixture a little at a time until dough forms but not until sticky. Knead dough for 5 minutes. Reserve any remaining water and add it in if the dough dries out while kneading.

Roll dough into 18 balls. Place in bowl or on a plate, cover and let set for 30 minutes.

Knead each dough ball for about 30 seconds and shape into a flat disc.
Roll each out between plastic wrap sheets into a circle about 1/8-inch thick. Fill with about 3 tablespoons of filling. Fold over, pinch edges and fold over to seal. Do not overfill. Bake at 375 degrees for 25 to 30 minutes on a baking sheet lined with parchment paper. Let cool before serving.

*Some people prefer pumpkin empanadas, so canned pumpkin may be substituted.