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.

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.

Calabacitas Rellenas

IMG_2968                                                                                                                      Serves 2-4
3 medium zucchini or yellow squash
¾-1 c. whole kernel corn (canned or frozen)
Juice of 1 lime
3 T. butter or margarine
1 small jalapeño, seeded and chopped
¾ t. chili powder
Salt to taste
Grated cheese (longhorn, cheddar or colby)

Wash squash; slice lengthwise and hollow out middle. Drain on paper towels with insides down for 15 minutes. Put squash in buttered baking dish and stuff with corn. Sprinkle with lime juice and dot with butter. Add jalapeño, chili powder and salt.IMG_2966

Place in 350-degree oven for 25 minutes. Remove from oven, sprinkle with grated cheese and return to oven for 20 minutes more.


Calabacita¾ t. comino
3 cloves garlic, minced
¼ c. water
2 lbs. ground beef or pork roast, loin or butt
1 large onion, chopped
salt and pepper to taste
¾ t. oregano
¾ t. fresh chopped cilantro
1 (8 oz.) can tomato sauce
1 (16 oz.) can whole tomatoes
¾ c. water
2 chopped jalapeños (optional)
2 lbs. yellow squash or zucchini (or a mix of both), sliced and quartered
2 (16 oz.) cans of whole kernel corn, drained

Ground spices in molcajeteIn molcajete, grind comino and then minced garlic. Add water, stir to loosen, and set aside. [See photo at right]

Brown meat and onion in large skillet or dutch oven and drain off excess fat. Add comino mixture. Add remaining ingredients as listed and mix thoroughly. Bring to a boil; reduce heat and simmer (covered if desired) 15-20 minutes until squash is tender.