Chiles Rellenos

Chiles Rellenos                         Serves 8
8 poblano peppers
Filling:
2 lbs. ground beef
3 cloves garlic
¾ t. comino
8 peppercorns
½ medium onion, chopped
¾ c. raisins, loosely packed
½ – ¾ c. nuts (pecans or almonds), chopped
2 (8 oz.) cans tomato sauce
¼ t. oregano

Flour
5 eggs
Oil for frying

Sear each pepper over open flame until skin blisters on all sides. Place peppers in plastic bag and let sit 20 minutes. Peel peppers and gently slit one side to remove seeds. Set aside on paper towels.

Combine ground beef, garlic, comino, peppercorns and onion in large saucepan and cover with water. Boil covered for 30 minutes. Drain off almost all of the liquid (leave enough to cover the bottom of the pan), and stir in raisins, nuts, tomato sauce and oregano. Heat through and stuff into peppers.

Separate eggs and beat yolks with whisk until fluffy. Beat whites with mixer until stiff and fold into yolks. Roll peppers in flour and dip in egg batter. Fry in oil until golden brown. Serve immediately.

 

Chiles Rellenos con Queso

Serves 8
8 poblano peppers
1 lb. American cheese
¼ c. finely minced onion
3 T. minced pimiento
2 minced jalapeños
Flour
3 eggs
Oil for frying

In double boiler, combine cheese, onion, pimiento and jalapeños. Heat covered over boiling water until cheese is melted.

While cheese is melting, prepare peppers. Sear each pepper over open flame until skin blisters on all sides. Place peppers in plastic bag and let sit 20 minutes. Peel peppers and gently slit one side to remove seeds. Set aside on paper towels.

Using pastry tube, stuff peppers with cheese mixture. Separate eggs and beat yolks with whisk until fluffy. Beat whites with mixer until stiff and fold into yolks. Roll peppers in flour and dip in egg batter. Fry in oil until golden brown. Serve immediately.

Pork Casserole

41bfkZhFppL._SX300_Serves 4-6
10 corn tortillas
Oil for frying
1 large onion, chopped
2 cloves garlic, minced
1 T. butter
2 (13 oz.) cans tomatillos, mashed
Salt and pepper to taste
2 c. sour cream
6-10 jalapeños, chopped (seeds and membrane removed, if desired)
1½ c. chopped cooked pork
1 c. thinly sliced zucchini
¼ c. chopped pimiento

Quarter tortillas and fry in oil 2-3 minutes. Drain and set aside. In skillet, sauté onion and garlic in butter until onion is translucent. Add tomatillos, salt and pepper; simmer 15 minutes over low heat. Mix sour cream and jalapeños together. In greased 2-quart casserole, layer tortillas, tomatillos, pork, zucchini and sour cream. Repeat until all ingredients are used up, ending with sour cream on top. Bake in 350-degree oven 20-30 minutes.

Jalapeño Chicken Casserole

Jalapeno chickenServes 8-10
2½ c. cooked chicken, diced
1½ c. chicken broth
1 (10¾ oz.) can of cream of mushroom soup
1 (10¾ oz.) can of cream of chicken soup
½ c. pickled jalapeños, chopped (with juice)
½ c. chopped pimiento
6 c. crumbled tortilla chips or corn chips (approx. two 9.75 oz. bags)
1 lb. grated cheese (longhorn, cheddar, colby or monterrey jack)

Combine first 6 ingredients and mix well. Grease 13×9 pan and line bottom with 2 cups chips. Top with half the chicken mixture and a third of the cheese. Repeat layers. Top with remaining chips and cheese.

Refrigerate at least an hour (casserole will keep overnight). Bake 45 minutes in 350-degree oven and serve immediately.

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.

Carne de Res Mazatlan

Serves 6Carne de Res Mazatlan
2 lbs. lean sirloin steak
1 t. salt
½ t. pepper
2 T. butter
2 T. olive oil
6 slices toast

Cut meat into 6 equal strips; sprinkle with salt and pepper on both sides. Heat butter and oil in skillet, add steaks and brown 4 minutes on each side. Place each strip on a slice of toast and cover with sauce:

3 T. butter
1 T. olive oil
1 sliced carrot
1 clove garlic, ground
1 small onion, chopped
2 t. chopped parsley
1 crumbled bay leaf
2 T. flour
3 c. tomato puree
1 t. chili powder
1 bell pepper, chopped
1 pimiento, chopped

Heat 2 T. butter and the olive oil in skillet; add carrot, garlic, onion, parsley and bay leaf. Cook over medium heat 3-4 minutes or until onion is browned. Stir in flour until it turns golden brown. Add tomato puree, chili powder, salt, bell pepper and pimiento and let simmer 30 minutes. Stir in remaining butter and pour over steak strips.

Pollo con Tallarines

Pollo con Tallarines

Serves 6

3½ lbs. chicken parts

3 cloves garlic

1½ t. whole comino

½ t. peppercorns

3½ quarts water

3 c. cooked medium egg noodles (approx. 2½ c.  before cooking)

½ medium bell pepper, cut into thin strips

½ c. butter, margarine, or extra virgin olive oil

6 T. flour

Satt and pepper to taste

4 c. reserved broth, strained

½ c. heavy cream

1 (8 oz.) can mushrooms (sliced or pieces)

2 egg yolks, beaten

3 pimientos, sliced

In large pan, combine chicken, garlic, comino, peppercorns and water. Boil 30 minutes. Remove chicken and reserve broth. When cool enough, bone chicken and cut into chunks.

In skillet, sauté pepper in butter, add flour, salt and pepper and mix well. Add broth and cream, stirring over low heat until smooth and thickened. Add mushrooms egg yolks and pimientos. In greased 3-quart casserole, layer noodles, chicken and sauce. Top with bread crumbs if desired. Bake in 300-degree oven for 30 minutes or until heated through.