Sangria

Sangria1 gallon burgundy (or other red wine of your choice)
1 quart club soda
1 pint brandy
Sugar to taste, usually 1 cup or more
Sliced oranges, lemons and limes (at least 3 of each)

Marinate fruit slices in brandy and sugar overnight. Add burgundy and let sit 1 hour. Add club soda immediately before serving.

Michelada

MicheladaOkay, back when the original cookbook was written, we had never heard of a Michelada. However, since they are so tasty and we have come to love them, we’re adding them to the beverage section.

2 oz. Bloody Mary mix, spicy if you like
6 oz. Mexican Pilsner^ beer*
Lime juice

To us, simple methods are best: Put ice in a tall glass, pour in the mix and beer, squeeze a lime wedge and then drop it into the glass. Stir and enjoy.

But there are also other options. Mixes such as those in the photo can be used instead of or in addition to the Bloody Mary mix. I tend to add the lime one if I don’t have fresh limes. People also add just the lime mix to the pilsner and call that a Chelada.

Options for garnish, if desired:
–two pickled jalapeño slices*
–salted rim
–chile powdered rim
–lime wedge

*The basic Bloody Mary mix/beer/jalapeño recipe is from Cooking Light magazine.

^We opt for Modelo Especial.

Caldo de Res

Caldo de Res4-6 medium potatoes, peeled and quartered
2-3 medium zucchini or yellow squash (or a mix of both), sliced
1 small head cabbage, cored and cut in eighths
2 ears corn, halved
2 carrots, scraped and sliced
1½-2 lbs. beef hind shank with bone
Salt and pepper to taste
Lime wedges

Fill large soup pot half full of water. Add all ingredients except lime; add more water if needed to cover. Cook covered over medium heat until vegetables are tender, approximately 2 hours.

Serve hot with tortillas and Mexican rice on the side. Squeeze lime over soup to taste.

Pumpkin Candy

Pumpkin candyPumpkin
Slaked lime (also sold as pickling lime)
Water
Sugar
Cilantro (coriander) seeds
Stick cinnamon

Cut pumpkin open and clean out seeds* and fibrous strands. Peel pumpkin and cut into oblong pieces at least 1 inch wide. Mix 1 cup slaked/pickling lime (available at hardware stores) per gallon of water to cover pumpkin and let sit 24 hours.

Drain pumpkin and then rinse off all the lime under cold water. Soak pumpkin in clear cold water for 2 hours. Drain and prick pieces several times with a fork.Pumpkin Candy

Weigh equal amounts of pumpkin and sugar; put sugar in large pot and add enough water to boil and make a syrup. Add pumpkin and ½ t. coriander and 1 stick cinnamon per pound of pumpkin. Let simmer over low heat for as many hours as necessary until syrup is absorbed. Cool pumpkin on waxed paper at least 10 hours until hardened. Candy should have hard sugar-glazed outside and firm-jellied center.

* Don’t throw out the seeds—the Pepitas—sprinkle them with olive oil or melted butter and a little salt and roast in a 300 degree oven for about 45 minutes for a great nutritious snack.

If you don’t fancy pumpkin, try this instead:

Sweet Potato Candy

Sweet potatoes
Sugar
Water
Cilantro (coriander) seeds
Stick cinnamon

Peel sweet potatoes, cut into oblong pieces and prick with fork. Weigh equal amounts of sweet potatoes and sugar; put sugar in large pan and add enough water to boil and make a syrup. Add sweet potatoes and ½ t. coriander and 1 stick cinnamon per pound of sweet potatoes. Let simmer over low heat until syrup is absorbed. Be careful not to overcook, as sweet potatoes will then fall apart. Cool on waxed paper.

Menudo

IMG_36755 lbs. honeycomb tripe
1 calf or pork foot
Water
Salt to taste
3-4 T. chili powder to taste
2 t. oregano
2 16 oz. cans yellow hominy, drained
Chopped onion

If not pre-packaged, have the butcher cut the foot into 6-8 pieces, depending on size. Cut tripe into squares ½ to ¾ inch in size. Put foot and tripe in large soup pot and cover with water. Add salt and simmer covered until tripe is tender, approximately 3 hours. Add more water as needed to keep meat covered.

Remove from heat. Stir in spices and hominy and mix well. Skim off oil if desired. Heat through. Serve in bowls and sprinkle with chopped onion.

Menudo Blanco

5 lbs. honeycomb tripe
1 calf or pork foot
Water
Salt to taste
2-2½ t. oregano
2 16 oz. cans yellow hominy, drained
Chopped onion
Lime wedges

If not pre-packaged, have the butcher cut the foot into 6-8 pieces, depending on size. Cut tripe into squares ½ to ¾ inch in size. Put foot and tripe in large soup pot and cover with water. Add salt and simmer covered until tripe is tender, approximately 3 hours. Add more water as needed to keep meat covered.

Remove from heat. Skim off oil. Stir in spices and hominy and mix well. Heat through. Serve in bowls and sprinkle with chopped onion and lime juice.

Fajitas

Fajitas3-4 lbs. skirt steaks
¾ c. jalapeño juice (the vinegar drained from jars or cans of pickled jalapeños)
¼ c. water
Juice of 1 lime
1/3 c. oil
¾ t. garlic powder
½ t. oregano
Salt and pepper to taste
1 large onion, sliced thin
1 lime cut in rounds

Place skirt steaks in glass baking dish. In separate bowl, combine jalapeño juice, water, lime juice, oil and spices to make marinade. Coat steaks well with marinade, and top with onion and lime slices. Cover and refrigerate overnight.

Barbeque method: Sear steaks on grill 2-3 minutes on each side. Place in foil and baste with marinade. Seal foil and cook over low coals 1½-2 hours or until tender.

Baked method: Cover baking dish with foil and bake in 300-degree oven 1½-2 hours. Remove foil and let brown 15 minutes. Slice and serve.

Break out the flour tortillas, sauté some onion and bell pepper, grate some cheese and make some of the best tacos you’ll ever eat.