1 tablespoon vegetable oil
1 clove garlic minced
1/2 teaspoon ground cumin
1/2 cup onion chopped
2 1/2 pounds boneless chuck roast, cut into 8 pieces
1 dash cayenne pepper
1/2 cup beef broth
1 (4 ounce) can green chiles
2 jalapeño peppers, seeded and chopped
1 dash salt
4 tablespoons butter
2 pounds pork tenderloin, cut into 1/2-inch pieces
1/4 teaspoon salt
1/2 teaspoon cracked black pepper
2 cups yellow onions, diced
1/4 cup jalapeno chile, minced
1 cup dried New Mexico green chiles, seeded,
remove stem, and minced
1/4 cup minced garlic
1/4 cup roasted Chipotle chiles, peeled and minced
1 cup grated Pepper jack cheese
8 flour tortillas (6-inch)
1 pound ground beef
1 onion, chopped
1 (10 ounce) can Ro-Tel tomatoes
1 (1 1/4 ounce) envelope taco seasoning
1 garlic clove, chopped
Hot oil or shortening
12 burrito-size flour tortillas
Wooden picks to fasten
Carne AdovadaUse this for a burrito filling, for stuffing sopaipillas, an enchilada filling, or spread it on Indian Fry Bread.
7 to 8 whole dried chile pods,
seeded and de-veined
2 cloves garlic
1 teaspoon dried Mexican oregano
1 teaspoon salt
2 pounds boneless pork butt or
shoulder, sliced thin or cubed
Place the chile skins in a bowl and add enough hot tap water to cover. Allow them to sit for 1 hour, then drain, reserving the liquid. Place the pepper skins in a blender and add enough of the water to bring the total amount in your machine to 1 pint. Add the garlic, oregano and salt. Blend until thick and smooth. Place the sliced pork in a non-reactive bowl and pour in the chile sauce. Mix the meat and marinade and cover. Refrigerate overnight.
When ready to bake, heat oven to 350 degrees F.
Place meat and marinade in a covered casserole and bake for a couple hours or until the pork is very tender and starts to fall apart.
This paste is ideal for beef brisket, chicken breasts and spare ribs. You can also add a couple of tablespoons of the paste to any of the basic marinades or to your favorite barbecue sauce to liven up the flavor.4 dried ancho chile peppers, stems, veins
and seeds removed
2 dried New Mexican chile peppers (guajillo),
stems, veins and seeds removed
2 canned chipotle chile peppers (or reconstituted
dried chipotles)
1/2 cup chopped onion
4 garlic cloves
2 teaspoons ground cumin
2 tablespoons dried oregano (preferably Mexican)
1 teaspoon kosher salt
Makes: 65 slices bacon, diced
1/2 cup onion, chopped
1/4 cup green bell pepper, chopped
1 cup unsweetened pineapple juice
3/4 cup ketchup
3 tablespoons Tabasco green pepper sauce
1 1/2 packages bite-size smoked sausage, chopped
Hot cooked rice
Fresh fish fillets or whole fish
Tabasco sauce
Plain yellow cornmeal
Salt, to taste
Peanut oil
Lemon slices
Wash and clean your catch thoroughly. Drain on paper towels for 15 to 20 minutes. Sprinkle fish heartily with Tabasco. Season cornmeal with salt in a sturdy brown paper bag. Shake fish in the bag of seasoned cornmeal. Shake off loose meal from fish and start heating oil in a heavy, deep pot. When a match dropped in the pot ignites, your grease is ready. (Dropping a match is the secret to the best fried fish — it could also be dangerous). Drop the fish into the hot oil, a few at a time. Fry just until the fish floats to the surface, and drain on brown paper bags. Keep in warm oven until all the fish are fried. Serve with fresh lemon slices and tartar sauce.
Yellow cornmeal prevents overcooking fish while trying to brown it. When fish floats, it is done. After using oil, cool and strain it through a coffee filter in order too cook fish in it several more times.
Makes 82 eggs
3/4 cup flour
1 teaspoon baking soda
2 cups brown sugar
1 teaspoon vanilla extract
1 cup nuts
1 pint whipping cream, whipped (do not sweeten)
Beat all ingredients together except whipped cream. Pour into greased 9-inch square pan. Bake 25 minutes at 350 degrees F. Will not be cooked throughout. Cool.
Crumble and fold into whipped cream. Freeze.
1 package yeast
1/4 cup warm water
6 teaspoons milk, scalded and cooled
4 cups flour (to 5 cups)
1/2 pound butter
3/4 cup granulated sugar
1/4 teaspoon salt
4 eggs
2 teaspoons melted butter
Small plastic doll (or bean)
Light corn syrup for topping
Granulated sugar for topping - green, yellow, purple
Dissolve yeast in warm water. Add milk and about 1/2 cup of flour. In a large bowl, blend butter, sugar, salt and eggs. Add yeast dough and mix thoroughly. Gradually, add 2 1/2 cups flour to make a medium dough. Place in a greased bowl and brush with melted butter. Cover with a damp cloth and allow to rise until double in volume, about 3 hours.
Use 1 cup or more flour to knead dough and roll into a 4 to 5 foot long rope. Form into a oval on a 14 x 17-inch greased cookie sheet, connecting ends of the rope with a few drops of water. Press the doll (or bean) into the dough from underneath. Cover with a damp cloth and let rise until double in volume, about 1 hour.
Bake at 325 degrees F for 35 to 45 minutes or until lightly browned. Brush top of cake with corn syrup and sprinkle with alternating bands of colored sugar. Cake freezes well.
Makes 1 large cake or about 40 servings
2 (1/4 ounce) packages active dry yeast
1/3 cup warm water (about 110 degrees F)
6 tablespoons margarine (or butter or low-fat spread),
plus 1/2 cup chilled margarine cut into small cubes, divided
2 cups granulated sugar, divided
3/4 cup milk
1 teaspoon salt
About 6 3/4 cups flour, divided
3 eggs, at room temperature and lightly beaten
1 tablespoon vegetable oil, plus oil for mixing bowl
1/2 cup plus 2 tablespoons light brown sugar, divided
1 1/2 tablespoons ground cinnamon
Yellow, green and purple (or red and blue to make purple) food coloring
1/3 cup evaporated milk
1 cup confectioners’ sugar
1 teaspoon vanilla extract
King cake baby or bean to insert in cake, optional
Dissolve yeast in warm water; let sit 10 minutes. Meanwhile, melt six tablespoons margarine and one-half cup white sugar in milk over low heat; let cool to lukewarm.
In a large bowl, sift salt with six scant cups flour. Make a well in center and add eggs, milk mixture and yeast. With a wooden spoon or your hands, mix ingredients until they form a dough; if batter-like, thicken with one-fourth to one-half cup more flour. Knead dough in bowl 10 to 15 minutes. Form into a ball and grease surface with one tablespoon oil. Place in a large lightly-oiled bowl, cover, and let rise until doubled in size, about one hour.
Meanwhile, make filling: In a bowl, combine one-half cup white sugar, one-half cup brown sugar, two tablespoons flour and cinnamon. With a pastry cutter or fork, cut in one-half cup cold margarine until mixture looks like wet sand; set aside.
Place risen dough on a lightly floured surface; roll out to an 18 x 10-inch rectangle. Parallel to each 18-inch side, about one inch from edge, sprinkle a two-inch band of filling, using it all. Roll up each 18-inch side until the two rolls meet in center. With a knife, cut lengthwise between rolls to form two ropes. To seal in filling, pinch dough shut along lengthwise edges. With ropes parallel, start at the center and work outward to make one long rope by folding the ropes over one another. Shape rope into roughly an 18-inch x 12-inch oval; tuck one open end inside the other. Carefully transfer oval to a wax-paper-lined cookie sheet, lifting dough with one hand at tucked ends and the other on opposite side of oval; reshape if needed. Cover and let rise until doubled, about one hour. Bake in a 350 degree F oven until golden brown, 15 to 20 minutes, turning pan after 10 minutes.
Let cool while making colored sugar and icing. For colored sugar, place one-third cup white sugar in each of three bowls. To one bowl, add three drops or more food coloring to achieve desired color; mix well. Repeat for green and purple sugar. For icing, bring to boil evaporated milk with two tablespoons brown sugar; stir often. Remove from heat. Gradually add confectioners’ sugar; mix until smooth and add vanilla extract. Working on a small section at a time, spread icing over part of cake and decorate that part with colored sugars. If using, hide baby or bean in bottom of cake.
