Turkey Chili -- Serve by itself, or over baked potatoes garnished ============ with chopped scallions 1 lb ground turkey 1 large onion, finely chopped 1 green bell pepper, seeded and finely chopped 1 clove garlic, minced 1 15 oz can red kidney beans, with juice 1 15 oz can tomato sauce 1 14 1/2 oz can Mexican-style tomatoes [subst regular tomatoes], chopped with juice 2 Tbsp chili powder 1 tsp ground cumin salt and freshly ground black pepper to taste In a nonstick Dutch oven or large skillet, saute ground turkey, onions, peppers and garlic over medium-high heat for 10 minutes, or until meat is brown and vegetables are tender. Drain fat. Add remaining ingredients, reduce heat to low and simmer, uncovered, for 30 minutes. Taste and adjust seasonings. Serves 6. 217 calories per serving: 23 g protein, 4 g fat, 24 g carbohydrate; 839 mg sodium; 43 mg cholesterol Subject: VEGAN: Salsa recipes Lines: 48 Salsa Dip Servings: 4 4 ea Tomatoes (chopped/drained) 2 pk Green onions (chopped) 1 cn Black olives (chopped) 1 cn Green chilies (chopped) 1 T Olive oil 1 T Vinegar 1 T Garlic salt Mix; refrigerate at least 1 hour (better overnight). Serve with tortilla chips. Cucumber Salsa Servings: 6 1 c Dairy Sour Cream 1 c Yogurt; Plain 1/4 c Parsley; Snipped 1/4 c Cilantro; Fresh, Snipped 1 t Cumin; Ground 1/2 t Salt 2 ea Cucumbers; Medium * * Cucumbers should be pared, seeded and coarsely shredded. Mix all ingredients. Cover and refrigerate until chilled, about 2 hours. Makes about 3 cups salsa. Corn Salsa Servings: 4 16 oz Corn; Canned, Drained (1 cn) 4 oz Green Chilies; Canned, Drain 1 ea Jalapeno Chile; * 1/4 c Green Bell Pepper; Chopped 1/4 c Green Onions w/tops; Sliced 2 T White Wine Vinegar 1 T Vegetable Oil 1/4 t Salt * Jalapeno chile should be seeded and finely chopped. Mix all ingredients. Cover and refrigerate until chilled, about 1 hour. Makes about 2 1/3 cups Salsa. Fresh Tomato Salsa Servings: 6 3 ea Tomatoes; Medium, * 1/2 c Green Onions w/tops; Sliced 1/2 c Green Bell Pepper; Chopped 2 T Lime Juice; Or To Taste 2 T Cilantro; Fresh, Snipped 1 T Jalapeno Chile; Finely Chop 1 t Garlic; Finely Chopped 1/2 t Salt * Tomatoes should be seeded and chopped (about 3 cups total) Mix all ingredients. Makes about 3 1/2 cups Salsa. Subject: BEEF: Cincinnati-style Chili Lines: 68 Here are two recipes I have for this dish. The first is from a postcard and I have actually made it and it seems to be a decent replica. CINCINNATI CHILI (from postcard bought in Cincinnati) 1 quart water 2 pounds lean hamburger 1 teaspoon cinnamon 1 teaspoon cumin seed or ground cumin 2 large chopped onions 1 teaspoon Worcestershire Sauce 2 toe garlic 2 tablespoons chili powder 1 teaspoon black pepper 1/2 teaspoon red pepper or chili pepper 1 tablespoon salt 1 1/2 teaspoon ground allspice 1 (6 ounce) can tomato paste 1 1/2 tablespoon cider vinegar 3 large whole bay leaves Crumble raw (do not brown) hamburger into water, add all ingredients. Bring to boil then simmer 3 hours. Remove garlic toe and bay leaves. Add whole red peppers (if desired) for spicier taste. Servings: 10-12 The second is from one of those write in for the recipe columns in the LA Times. I haven't tried this one. CINCINNATI CHILI (from recipe question column SOS in the LA Times) 1 1/2 pounds ground beef 2 medium onions, chopped 2 cloves garlic, minced 1 (8 ounce) can tomato sauce 1 (6 ounce) can tomato paste 1 quart water 3 tablespoons chili powder 1 tablespoon vinegar 1/2 teaspoon black pepper 1 bay leaf 1 teaspoon ground cumin 1/2 teaspoon marjoram 1/2 teaspoon ground coriander 1/2 teaspoon ground cardamom Dash ground cinnamon Cayenne pepper 1 tablespoon sugar Salt Brown beef, onions, and garlic in large heavy pot, then spoon off excess fat and grind mixture in food processor until mealy in consistency. Return to pot. Add tomato sauce and paste, water, chili powder, vinegar, pepper, bay leaf, cumin, marjoram, coriander, cardamom, cinnamon, cayenne, sugar and salt to taste. Bring to boil. Cover and simmer 1 to 2 hours or until thick, stirring occasionally. Serve alone or over cooked spaghetti with shredded Cheddar cheese and chopped onions, if desired. Makes 6 to 8 servings. Taco Seasoning TACO SEASONING 2 t. chili powder 1 t. paprika 1 1/2 t cumin 2 t. dried parsley flakes 1 t onion powder 1/4 t garlic powder dash of salt dash of sugar Makes about 1 1/4 oz MEXICAN LASAGNE 1 lb ground beef 1/2 c chopped onion 1/2 c chopped green pepper 1/4 c water 8 oz can of tomato sauce 6 oz can of tomato paste 1/2 package taco seasoning 1/2 c chopped black olives 6 flour tortillas 1 c shredded mozarella 1 c shredded cheddar 2 c broken corn chips Cook ground beef with onions and green peppers. Then combine the drained beef with the tomato paste, sauce, water, and seasoning and simmer until thick and bubbly. In a 13 x 8 pan make a single layer with 3 of the tortilla shells. Pour half of the sauce over it evenly, and sprinkle half the olives and halve the cheeses. Repeat. Cook in 375 degree oven for 25-35 minutes. Then sprinkle on the corn chips and cook for another 5-10 minutes. Subject: VEGAN: Guacamole Lines: 27 Quick and easy guacamole, without pretensions to be authentic :-): Avocado Lemon or lime juice Salt Prepared chunky salsa (Pace or El Paso, for example) Pickled Jalapenos (optional) Sour Cream (optional) Tortilla Chips When avocado is soft, cut in half, remove pit, and scoop meat out with spoon into bowl. Mash with fork so as to leave small lumps. Squirt in lemon or lime juice (what? you mean these things *don't* grow as plastic models with a flip-top lid?!?! :-), about a teaspoon or to taste. Add several spoonsfuls of salsa, and mix together. To get the level of heat you like, select mild, medium, or hot salsa. If hot isn't hot enough, add sliced or chopped jalapenos. (To cool off the hotness, either mix in sour cream or serve it alongside.) Salt to taste, depending on saltiness of the salsa you used. (You might want to let it sit a while in the refrigerator to allow the flavors to meld, if you can restrain yourself... :-) Dip chips in and gobble 'em all up. Subject: RECIPE: Canonical Chili Colorado Lines: 31 recipe{Chili Colorado\\(Carne con Chili Colorado)} ingredients{2 lbs lean beef or pork or half of each 7 ancho chillies or 10 New Mexico red chilies 4 garlic cloves, peeled 1/2 cup pork lard 1/4 cup flour 1 1/2 tsp salt 1 tbsp dried oregano leaves 1 tsp ground cumin Boil the meat in water with some salt and ground black pepper until the met is tender. Drain the meat, saving broth. Cube it. Set aside. In the meanwhile, remove tops and seeds from chiles and boiled in salted water for 10-15 min. Cool and pur\`{e}e in blender with 1-2 cups of broth, and garlic (you may use some of the water from chilies too). Pan fry the meat in 1/4 cup of lard. In the remainder of lard brown the flour until golden brown. Add the chile pur\`{e}e, meat, and salt. Bring to boil and then simmer for 10-15 min to thicken the sauce. Add the oregano and cumin and cook another 10 min. Serve with flour tortillas. Beans and Mexican rice go mighty nice. Subject: MAIN Chicken enchilada Lines: 28 cheap and easy enchiladas: 1 lb boneless skinless breast of chicken about 20 oz of canned store bought enchilada sauce (hot, medium, or mild) 4 cups of grated medium cheddar cheese small can of roasted diced green chiles 10-12 burrito sized tortills (traditionally these are corn, but i like flour much better!) cut the chicken into 1" (roughly) cubes and cook them in a skillet (no grease) until almost completely cooked through (about 8 minutes). in a medium bowl, combine the chiles, half the cheese, and the chicken. next, in a shallow dish, pour some enchilada sauce, and coat one of the tortillas. place about 4-5 tablespoons of the chicken mixture near the edge of the coated tortilla, and roll it up, transferring the tortilla to a 9x14 or so inch baking pan, greased. repeat this procedure until you run out of mixture. then pour the remaining enchilada sauce over the enchiladas, trying to cover any dry edges. sprinkle the remaining cheese over the top, and bake at 300 f for about 20 minutes, or until the cheese is bubbly. serve with rice and refried beans, and enjoy! serves about 4 or 5. Subject: MAIN VEG Chili Rellenos and Salsa Lines: 36 A friend fixed these for dinner the other night & they were the BEST I've had in ages !! CHILI RELLENOS ============== 6 large mild green chilies (canned work best) 1/2 lb montery jack cheese (I like the jalapeno jack cheese here) flour 6 eggs 1/2 tsp salt oil for frying Cut montery jack cheese into 1x3 inch pieces and wrap in prepared chili. Dust with flour and set aside. Seperate eggs. Beat egg whites till stiff. Fold in 1 tsp flour, salt & yokes. Heat 1/4" oil in skillet & drop a large spoonful of the egg mixture into skillet. Lay a stuffed chili in the center of the mixture. Top and enclose with another spoonful of the egg mix. Turn and cook till golden brown. Pour salsa over the top (& perhaps some grated cheddar cheese!) SALSA ====== ===== 1 Tbs oil 1/2 Cup chopped onion 2 cloves minced garlic 3 1/2 Cups pureed tomatoes 1 Cup water 1 tsp salt 1/4 Cup chopped cilantro 1-2 chilies Heat oil in saucepan. Add oil and garlic. Saute till onion is soft. Add pureed tomatoes, water & salt. Boil. Reduce heat and simmer 5 min. Add cilantro. BEEFY TORTILLA CASSEROLE TORTILLA-CASS - A simple Mexican-style casserole with beef and cheese This a conglomeration of several of my favorite Mexican casserole recipes. I took what I liked best from each one and this is what it turned out to be. My family devoured it instantly and completely, and it has become one of our favorites. INGREDIENTS (Serves 4-6) 1 1/2 lbs ground beef 1 large onion, chopped 3-4 cloves garlic, chopped 1 green bell pepper (capsicum), chopped 1 Tbsp chili powder 1 tsp cumin 3-6 sprigs cilantro 1 cup chopped olives 1 lb tomatoes 1 1/4 cups enchilada sauce 6-8 corn tortillas 1/2 lb cheddar cheese, grated 1/2 lb Monterey jack cheese, grated 1 cup crushed corn chips PROCEDURE (1) Brown ground chuck; drain any excess fat. (2) Add (chopped) onion, garlic, and bell pepper; cook until soft. (3) Cut tomatoes into chunks and add to beef mixture (including liquid). Add enchilada sauce, chili powder, cumin, and cilantro. Add salt and pepper to taste. (4) Bring to a boil; reduce heat and simmer uncovered for 20 minutes. (5) Grease a 3-quart casserole. Steam (or fry) tor- tillas. Put approx. 1/3 of the meat mixture in the casserole dish followed by a layer of tortil- las, cheese, and olives. Repeat twice. Sprinkle crushed corn chips around the edges and bake at 350 deg. F for 20 minutes or until heated through. Cut into wedges. NOTES You can adjust the seasonings to suit your own tastes; I listed conservative amounts (for me, anyway!). You can also add salsa (homemade is best) to the casserole, if desired. Serve with fried rice (plain or flavored) and green salad. RATING Difficulty: easy. Time: 15 minutes preparation, 20 minutes cooking. Precision: approximate measurement OK. NEW MEXICO ENCHILADAS ENCHILADAS-1 - New-Mexico-style enchiladas with eggs This is the way my grandmother and aunt made enchiladas; I haven't lived in New Mexico myself, but that's where this recipe came from. INGREDIENTS (Serves 2) 1 lb ground beef 1-2 cloves garlic, minced 1 tsp salt (or use more or less to taste) pepper 1-3 tsp chili powder (to taste) 1 Tbsp flour 4 oz tomato sauce 8 oz water 2 corn tortillas 2 eggs vegetable oil 1 cup shredded lettuce 1 large tomato, chopped 1 medium onion, chopped 5 oz cheddar cheese, grated PROCEDURE (1) Saut'e the beef over medium heat until it has lost its raw red color, chopping it with the edge of a spoon into small pieces as it cooks. Add the garlic and spices and cook another 3-4 minutes. Add salt, pepper, and chili powder to taste. Remember that the flavor of chili mellows as it cooks, although it won't get less hot. (2) Add the flour to the meat mixture and stir well. Add the tomato sauce and water. Simmer gently (uncovered) for about 45 minutes, until it has thickened and the flavors are blended. (3) Heat about 1/4 inch of oil in a small skillet over medium-high heat, until it sizzles when a bit of tortilla is dropped in. Soften the tortillas briefly in the oil, one at a time, about 5 seconds on a side. (Turn with tongs, being careful not to tear them.) Drain on paper towels. (4) Prepare another small skillet with a small amount of oil in the bottom, enough for frying an egg. (5) Assembling the enchiladas requires you to keep track of several things at once. Start an egg frying for each enchilada. Make sure that the yolk is cooked soft, not hard! Put one tortilla on a dinner plate. Cover it with a medium-thick layer of meat sauce. Sprinkle chopped onion and grated cheese on top. Sprinkle lettuce and chopped tomato around the edge. Top with another tortilla. Cover with more meat sauce, sprinkle more onion and cheese. Now top with the fried egg and serve immediately. NOTES You can also make single-decker enchiladas, for people with small appetitites. Omit the second layer of tortilla, meat, onion and cheese, but don't forget the egg. If you make single-deckers, you will need twice as many tortillas and twice as many eggs, but the same amount of the other ingredients. RATING Difficulty: easy to moderate. Time: 10 minutes preparation, 45 minutes simmering, 5 minutes assembly. Precision: approximate measurement OK. ENCHILADAS SABROSAS ENCHILADAS-2 - Enchiladas with meat, black olives, and cheese For many years, I've been involved in Latin American "soli- darity work" here in the San Francisco area, and as a result, I have learned some of its culinary pleasures. This recipe originated from the back of a can of enchilada sauce in Mexico, but was refined by a special Chilean refugee friend who won a scholarship to the California Culinary Academy (in San Francisco) and now cooks ever-so-lusciously. INGREDIENTS (Serves 6-8) 2 lbs ground meat (mixed ground beef and ground pork) 1 medium onion 1/2 green pepper 5 garlic cloves 1 bunch cilantro 1/2 tsp red pepper 1/2 tsp salt 1/2-1 tsp cumin 1/2 cup wine or sherry 3/4 cup black olives 1 1/2 cups enchilada sauce (1 can) 1/2 cup tomato sauce (1 small can) 12 corn tortillas 1/2 lb monterey jack cheese 1/2 cup sour cream (optional) oil PROCEDURE (1) Chop onion and garlic; place them in a frying pan with the ground meats. Saut'e them without adding fat. (2) When meat is brown, add the chopped green pepper and most of the cilantro leaves and cook for another minute or two (until green pepper is cooked bright green). (3) Drain well, then add several tablespoons of the enchilada sauce and cook for a few minutes longer. Set aside. (4) Make the sauce: into a saucepan, pour the remain- ing enchilada sauce (from the can). Add the can of tomato sauce. Add the wine or sherry, cumin, salt, red pepper, and cook for 10-30 minutes (depending on how compulsive you are). The flavor should be smooth (not gritty) and spicy. (5) Collect together everything that you will need for assembling the enchiladas. Grate the cheese onto wax paper. Have the olives handy (you'll be cut- ting them in half). Lightly oil the baking dish. (6) The frying pan from which you drained the meat mixture still has some of its grease left in it. Take 4 tortillas from their package, separate them from each other, then one-by-one, slide them over the frying pan surface on each side, to moisten them slightly with the grease. That done, stack them in the frying pan and heat them until they are soft and pliable. (7) The final assembly requires a bit of manual dex- terity and speed: Take the tortillas, and place them (bumpy side out) in the oven dish, curved into a "U" shape, each right next to its neighbor. (At this point, start heating your next 4 tortil- las in the frying pan. I usually wind up prepar- ing 10 tortillas in all.) (8) Place a small handful of cheese into the U of each tortilla, followed by an appropriate amount of meat mixture, and finally several olive halves. Then curl one end of the tortilla around to tuck into the opposite end, and carefully rotate it to conceal the seam. Each tortilla should be filled firmly (not too loosely) but not overflowing the ends. (9) Once all the filling is used up and the enchiladas are now filled tortillas, pour the sauce over the top, helping it run into all the crevices. Sprin- kle lightly with remaining cilantro leaves. (10) Cover with aluminum foil and bake for 20-30 minutes, just until the tortillas are soft and the sauce is slightly bubbly. Let sit for 5 minutes, then serve, topped with a dollop of sour cream. NOTES If you fail to drain the meat well enough, the enchiladas will be greasy. If overbaked, it tastes all right, but the tortillas lose their texture. In general, however, the recipe is quite forgiving in its proportions. Feel free to adjust the seasoning to your own tolerance for hot spice. I like to assemble this recipe at least 3 hours before baking to give the flavors a chance to blend. Left refrigerated for a day, the seasoning is even less aggressive. Served with a salad (and some Mexican beer), it's a complete meal. RATING Difficulty: moderate. Time: 1 hour preparation, 30 minutes baking. Precision: Approximate measurement OK, but time the baking carefully. MEXICAN QUICHE QUICHE-MEXICAN - Shrimp quiche in a Mexican style I found this recipe in the New York Times magazine a while back, called "Dave and Janis Murray's Mexican Quiche." It's not hard to make, and it's quite good. INGREDIENTS (serves 3) 1 quiche shell, 9 or 10 inches in diameter 1/2 lb large shrimp, about 12-14, peeled and deveined 1/2 cup chopped green chilies (Ortegas, not jalapenos). 1/2 cup colby cheese, grated 1/2 cup Monterey Jack cheese, grated 5 oz light cream 3 eggs, beaten 1/3 cup chives, chopped (fresh or dried) 1/3 cup sour cream 1/4 cup salsa, green or red, but fairly hot (use taco sauce if nothing else is available) PROCEDURE (1) Preheat oven to 425 deg. F. (2) Bring about 1 quart of water to the boil in a sau- cepan. Add the shrimp and cook for 2 minutes or until they loose their raw look, no more. Drain the shrimp in a colander. (3) Reserve 6 nice-looking shrimp for later. Chop the rest. (4) Spread the chopped shrimp over the bottom of the quiche shell. Use half the chilies to make a layer over the shrimp, then a layer of Jack cheese, another layer of chilies, and a layer of Colby. Spread things evenly. (5) Mix cream, eggs, chives, and a little salt (if you want) in a bowl; beat to blend. Pour this into the quiche shell; it shouldn't overflow. (6) Place the quiche on a baking sheet and bake for 15 minutes at 425 deg. F. Reduce the heat to 300 deg. F and bake about 35 minutes longer, or until the filling is set. (7) Remove quiche from oven; let it cool for 15 minutes. (8) Spoon 6 Tbsp of sour cream in round spots around the top of the quiche. Dip each of the reserved shrimp into the salsa and then put them on the spots of sour cream. Spoon the left-over salsa on top of the shrimp. (9) Cut into six wedges and serve. NOTES This goes well with a salad and a white wine strong enough to stand up to the salsa. If you serve bread, you might be able to feed six people; otherwise, count on feeding 3 or 4. For the quiche shell, see a French cookbook, or buy a frozen shell in your market. The Monterey Jack cheese might be hard to grate. If so, then just chop it into bits with a knife. RATING Difficulty: easy (except perhaps if you make your own pas- try); deveining the shrimp is tedious but not difficult. Time: 30 minutes preparation, one hour to bake and cool. Precision: Measure the filling ingredients. CHALUPA CHALUPA-1 - A Mexican meat and bean dish, similar to chili I got this recipe from A Primer on Bean Cookery by the Cali- fornia Dry Bean Advisory Board. While not a true chili, chalupa is a Mexican-American favorite for a hearty lunch or supper. It may be made ahead and reheated, and it freezes well. INGREDIENTS (Serves 8) 1 lb pinto beans 3 lb pork roast 7 cups water 1/2 cup onion, chopped 2 cloves garlic, minced 1 Tbsp salt 2 Tbsp chili powder 1 Tbsp cumin 1 tsp oregano 4 oz chopped green chili peppers (one can). PROCEDURE (1) Put all ingredients in a dutch oven, an electric crockery cooker, or a heavy kettle. (2) Cover and simmer about 5 hours, or until the roast falls apart and the beans are done. (3) Uncover and cook about 1/2 hour, until the desired thickness is achieved. NOTES Chili powder is a mixture of spices, consisting mainly of ground dried chili peppers. This recipe may be served with corn chips and condiments (including chopped tomato, chopped avocado, chopped onion, shredded lettuce, grated cheddar cheese, and hot sauce). RATING Difficulty: Easy. Time: 5 minutes preparation, 5-6 hours cooking. Precision: no need to measure. Subject: Chili Recipes Lines: 84 --------------------------------------------------------------------- CASI-STYLE CHILI [CASI (Chili Appreciation Society International) chili-cookoff winners tend to use blended chili powder and also Jalapeno chiles, which are usually removed before serving. The beef is cubed, and masa, which is flour made from ground dried corn available in Latin markets, is used to thicken the chili.] 4 Jalapeno chiles, stems and seeds removed, sliced in half 4 tablespoons Chili Powder 1 tablespoon ground Paprika 2 pounds beef chuck, cut into 1 1/2 inch cubes 1 medium onion, chopped 2 tablespoons chopped kidney fat, or substitute vegetable oil 1 8-ounce can tomato sauce 1 12-ounce can beer 2 cups beef stock 3 teaspoons ground cumin 2 teaspoons garlic powder 1 teaspoon freshly ground black bepper 1/4 cup masa Brown the meat and onions in oil or fat. Add the tomato sauce, bee, beef stock, chiles, cumin, garlic, black pepper, and 2 tablespoons of the Chili Powder. Simmer the chili over a low head for 2 hours until the meat is tender. To thicken, make a thin paste of the masa and water. Quickly stir this into the chili -- if done too slowly it will lump. Add the remaining Chili Powder and Paprika. Simmer for an additional 15 minutes. Remove the Jalapenos and serve. --------------------------------------------------------------------- ICS-STYLE CHILI [The ICS (International Chili Society) cooks use more New Mexican chiles. The meat is cube or coarsely ground and different spices such as tarragon, turmeric, allspice, and even curry powder are added.] 3 tablespoons dried ground red New Mexican chile 1 7-ounce can diced green New Mexican chile 2 teaspoons ground Cayenne, or more for added heat 2 pounds beef sirloin, either coarsely ground or cut in cubes 2 tablespoons vegetable oil 2 medium onions, chopped 2 stalks celery, chopped 3 cloves garlic, minced 1 16-ounce can tomatoes, chopped 1 teaspoon ground oregano Brown the beef in the oil. Add the onion, celery, and garlic and saute until soft. Add the remaining ingredients and enough water to cover and simmer for about 2 to 3 hours or untilthe meat is tender. Add more water if necessary. If you're not lucky enough to have a store nearby where you can get the fresh chiles, a good source is Old Southwest Trading Company, P.O. 7545, Albuquerque, NM, 87194. I have no affiliation with OSTC, other than being a satisfied customer. Subject: Real Tex-Mex Fajitas Lines: 42 This is a fajita recipe by one of my dad's college buddies, Abel Garcia, a native Texan. The quantities are party-sized. 10 lbs. fajitas (flank or skirt steak) 4 lemons or limes plus rinds 1 can beer or wine 1 6oz can pineapple juice 2 tbsp vinegar 2 tbsp tenderizer 2 sweet onions, sliced (not diced) 8 cloves garlic, minced 1 tsp lemon pepper 1 tsp cumin 1/2 tsp oregano 1 tsp black pepper Mix all the ingredients of the marinade together, then trim the meat. Marinade the meat overnight (we put it in big ziplock bags) in the refrigerator. Cook over a hot fire on the grill til medium. Grill the onions too, if you like (fresh sliced bell peppers are also good). Have the buffet ready when you start grilling the meat: tortillas, diced tomatoes and onions, refried beans, guacamole, sour cream, grated cheese, pico de gallo, salsa, etc. While the meat is still hot off the grill, slice it into strips and serve. Any questions? Want recipes for homemade guacamole, salsa, etc.? Send me mail and if I don't know, I'll get the answer from Abel himself. :) Subject: Chicken Flautas Lines: 30 This is a recipe from Pace Picante Sauce. I haven't tried it, but it looks pretty decent. No warranties expressed or implied. CHICKEN FLAUTAS 2 cups finely shredded or chopped cooked chicken 2/3 cup Pace Thick & Chunky Salsa 1/4 cup green onion slices 3/4 tsp ground cumin vegetable oil for frying 32 corn tortillas 2 cups shredded cheddar or Monterrey Jack cheese Guacamole Combine chicken, salsa, onion, and cumin; mix well. Heat about 1/2 inch oil in small skillet until hot but not smoking. Quickly fry each tortilla in oil to soften, about 2 seconds on each side. Drain on paper towels. Spoon 1 tablespoon chicken mixture and 1 tablespoon cheese down center of each tortilla. Roll tightly; secure with wooden pick. Place seam-side down on baking sheet. Bake in preheated oven at 400 F about 18 to 20 minutes or until crisp. Serve warm with guacamole and additional salsa. Makes 32 appetizers. Subject: Fajitas Collection (Long) Lines: 519 FAJITAS COLLECTION Here, as promised, is the collection of Fajitas recipes that I have managed to put together, ranging from the quick-and-easy to the wonderfully elaborate. Thanks to all those who sent me their recipes or collections. I have tried to list the author's names beside their contribution, but this was not always possible (apologies to those I have missed). Bon appetite all, Ward Tomlinson tomlinson@neurophys.wisc.edu --------- FAJITAS 1 Well, I wing my fajitas every time I do them, but here's a guess at the measurements. 2 Tablespoons oil 1 1/2 lbs boneless, skinless chicken breasts and thighs cut in thin slices 1 large onion, cut in slivers from pole to pole 1 green bell pepper, cut in slivers pole to pole 1 red bell pepper, cut (you guess it) in slivers pole to pole 4 cloves garlic, finely chopped 2 Tablespoons chili powder 3 teaspoons ground cumin 1 teaspoon black pepper ground red pepper (to taste) salt (to taste) flour tortillas In a large wok, warm the oil. Cook the chicken slices until done, stir regularly. Add everything except tortillas. Mix well. Cook covered. Stir every few minutes. It's done when the peppers are tender and the vegetables are starting to get browned in spots. Serve with warmed flour tortillas. (I warm them individually in the microwave for 20 secs.) Additional toppings for the fajitas can include salsa, sour cream, avacados, and tomatos. To me cheese is a sacrilege; but, to each his own. NOTE: My grocer carries "fajita tortillas". These are smaller and thicker than ones I would use for burritos. They hold up much better with the fajita filling. NOTE 2: If tortillas are not handy, use pita halves. They work great. - Jeff jshearer@beta.tricity.wsu.EDU --------- FAJITAS 2 Fajitas are marinated skirt steak. This is the diaphragm muscle in the cow. Anything else is NOT a true fajita. INGREDIENTS 1 skirt steak for each 4 people ( this is the diaphragm muscle) Kraft Zesty Italian Salad Dressing. Flour tortillas Refried beans Guacamole Grated cheddar cheese diced tomatoes Salsa Marinate skirt steak in enough salad dressing to cover meat, for a full 24 Hours, NOT LESS! grill steak over charcoal (mesquite is best) slice steak with the grain into thin strips warm tortilla (works great to wrap in Saran wrap and heat in microwave) spread some beans down center of tortilla, add some meat, top with other condiments, roll into a tube and enjoy. Not bad, but if you live in a part of the country where you can get "real" Mexican food products, you can marinate the meat in something called "mojo criollo". This comes in bottles and consists of oil, vinegar and an assortment of other spices. It's specifically for this kind of use. It's available in most Supermarkets around here. Tom's recipe mentions a couple of important points: 1) Marinate the meat overnight at least. It makes a big difference. You can also do this with skinless, boneless chicken breasts. 2) Slice the meat *after* cooking, not before. The pre-cut beef and chicken products "for fajitas" you see some places just don't come up to snuff. --------------------------------------------------------------------------- --------- FAJITAS 3: (from USENET cookbook) Fajitas originated in Texas as a way to make cheap meat palatable. Unfortunately, it was too successful. It is still palatable, but because the word is out that fajitas are so delicious, the meat isn't cheap any more. Because this is not a traditional Mexican dish but a recent inven- tion of Mexican immigrants, there is no fixed formula for it. Many different Kinds of marinade are used; this one is adapted from a recipe given to a friend over the phone by Tortuga's in Austin, Texas. INGREDIENTS (serves 8) 3 lb skirt steak 2 large yellow onions 2 Tbsp vegetable oil 16 flour or whole-wheat tortillas 2 cups grated cheese 3 cups guacamole MARINADE 1 cup lime juice 1 Tbsp ground black pepper 2 Tbsp garlic, minced PICO DE GALLO 1/2 cup fresh cilantro, chopped 2 scallions, chopped (green onions) 2 large tomatoes, chopped 1 tsp garlic, minced PROCEDURE (1) Combine marinade ingredients in a large glass baking dish. (2) Peel the fatty membrane from both sides of the skirt Steak. This requires a very sharp knife. Add meat to marinade and marinate for at least 4 hours, preferably overnight. Keep it in the refri- gerator if you marinate overnight. (3) Make the pico de gallo: combine all of the ingredients in a small serving bowl. (4) Slice the yellow onions into 1/4-inch slices, and cut each slice into a semicircle. Grill the meat until it is cooked slightly less than the way you like it. Meanwhile, saute' the onions in the oil until they are soft. Use a large frying pan that will have enough room for the meat later. (5) After removing the meat from the grill, slice it into strips that are cut across the grain. The strips should be 3-4 inches long and 1/4 inch thick. Add the strips to the onions in the pan, and fry for another minute or two. (6) Place on the table the pan full of meat, the bowl of pico de gallo, a basket with the tortillas, a bowl with the guacamole, and a bowl with the grated cheese. You may wish to provide picante sauce in addition. (7) Each person makes their own fajita by taking a tor- tilla, spooning some of the meat onto it, then adding their choice of each of the other ingredients in whatever combination they want. NOTES Skirt steak is somewhat like flank steak: somewhat tough, and with a very stringy texture. It is covered on both sides with a fatty membrane that must be removed or the meat will be very tough. The key to good fajitas is the proper removal of this membrane. Fresh-squeezed lime juice is best, but bottled will do. Some people from out of state choose to put sour cream on their fajitas. Time: 45 minutes preparation, several hours marinating, 10 minutes cooking. Precision: no need to measure. ~From: whitley@mksol.dseg.ti.com Organization: Texas Instruments --------- FAJITAS 4: CHICKEN FAJITAS Prep: 10 Min. Marinade: 1 Hour Cook: 10 to 15 Minutes Serves: 6 1 1/2 lbs. skinless, boneless chicken breasts 1/4 cup bottled taco sauce (Tabasco or the like) 3 tbs lime juice (best if real limes used) 3 tbs tequila 2 ea jalapeno peppers, seeded and minced 1 ea crushed dried habanero 2 ea garlic cloves, minced 1 tsp salt 1/2 tsp ground cumin 12 ea flour tortillas Salsa \ Guacamole \ shredded lettuce \ as accompaniment sour cream / shredded cheese / Pico de Gallo / Rinse chicken breasts and pat dry. Trim off any fat or gristle. In a large bowl, combine taco sauce, lime juice, tequila, jalapenos, garlic, salt, and cumin. Add chicken and toss to coat. Cover and marinate, tossing occasionally, 1 to 2 hours at room temperature, or up to 12 hours refrigerated. Prepare a hot fire. Set chicken on an oiled grill 4 to 6 inches from heat. Grill, turning and basting with marinade several times, until chicken is white throughout but still moist, 8 to 10 minutes. Let stand 3 to 5 minutes before cutting or tearing into large strips. While chicken is standing, heat tortillas directly on grill for 20 to 30 seconds per side, or wrap in foil in 2 packages, 6 tortillas to a package, and warm, turning several times, 3 to 5 minutes. To serve, put chicken strips on tortillas. Top with salsa, guacamole, shredded lettuce, and sour cream. Roll up and eat. Serving Suggestions: Serve with "Black Bean Salad" and top shelf margaritas! Enjoy! FAJITAS 5: Shrimp Fajitas None of the recipes I've tried seemed worth posting, until this one. It's so darned good, I had to share it. 1 pound shrimp, shelled 1 cup lightly packed chopped cilantro 1 clove garlic, pressed 1/3 cup lime juice 4-6 flour tortillas 1 Tbsp vegetable oil 2 green bell peppers, sliced 1 onion, sliced 1/2 cup plain non-fat yogurt green salsa (optional) Marinate shrimp in lime juice with garlic and cilantro for 20 minutes at room temperature. Warm tortillas in foil in oven. Heat oil in skillet and saute bell peppers and onions for 10 minutes, stirring occasionally. Take vegetables out and put shrimp with juice in. Cook on high heat about 3 minutes until done (cut to test, should be opaque in center). Put vegetables back in pan, warm them up, add yogurt. Place mixture on flour tortillas, roll them up, and top with salsa. This recipe came from a cookbook which I think was entitled "Light & Lively" by Sunset...something like that. As you can see, it is a low-fat as well as nutritious meal. Yum yum! lisap@olomana.soest.hawaii.edu (Lisa Petersen) School of Ocean and Earth Science and Technology --------- FAJITAS 6 I have a very easy recipe that I use (I think I got it from the back of the tortilla package). Marinate strips of steak and or chicken in Italian Dressing for a couple of hours. (I have marinated over night) Cook meat in hot skillet in a little bit of oil. Add green pepper, red pepper and onions (that have been sliced). Add the rest of marinade to the skillet and cook until the veg. are tender and the meat is done. You can season with garlic, but I find the seasoning in the dressing to be fine. Serve on warmed tortillas with chopped lettuce, tomatoes and sour cream. YUMMY! and its real easy. Angie 33s@oasys.dt.navy.MIL --------- FAJITAS 7 LIME JUICE is our basic fajitas recipe. Marinate the beef or chicken in lots of lime juice, at least a few hours. Then we grill (if it's a fillet) or saute (if it's strips or raining), sauteeing usually with cumin. To serve: my husband prefers plain meat with some fresh coriander leaves added as he wraps in tortillas. I want more vegies so I usually sautee onions and peppers, usually with lots of cumin and some garlic, but the spices varies. I also eat the fajitas with the fresh coriander, yogurt, and maybe chopped tomatoes or some salsa. The fresh coriander is essential for us. Aiko Pinkoski Epoch Systems, Inc. aiko@epoch.com 8 Technology Drive uunet!epochsys!aiko Westborough, MA 011581 (508) 836-4711 ext. 307 --------- FAJITAS 8: Real Tex-Mex Fajitas This is a fajita recipe by one of my dad's college buddies, Abel Garcia, a native Texan. The quantities are party-sized. 10 lbs. fajitas (flank or skirt steak) 4 lemons or limes plus rinds 1 can beer or wine 1 6oz can pineapple juice 2 tbsp vinegar 2 tbsp tenderizer 2 sweet onions, sliced (not diced) 8 cloves garlic, minced 1 tsp lemon pepper 1 tsp cumin 1/2 tsp oregano 1 tsp black pepper Mix all the ingredients of the marinade together, then trim the meat. Marinade the meat overnight (we put it in big ziplock bags) in the refrigerator. Cook over a hot fire on the grill til medium. Grill the onions too, if you like (fresh sliced bell peppers are also good). Have the buffet ready when you start grilling the meat: tortillas, diced tomatoes and onions, refried beans, guacamole, sour cream, grated cheese, pico de gallo, salsa, etc. While the meat is still hot off the grill, slice it into strips and serve. Laura Wallace WallLau@iitvax WallLau@karl.acc.iit.edu WALLLAU@chico.acc.iit.edu ------------FAJITAS 9 Fajitas on the Grill from the "El Paso Chili Company's Texas Border Cookbook" by Park and Norma Kerr Here is a grand mixed fajitaparrilla ("grill"~skirt steak, lobster, chicken, and shrimp--a real party. On simpler occasions we halve the marinade and use just one or two of the main components. Two practical notes: The live lobsters can be replaced with 4 defrosted frozen lobster tails, slightly undercooked according to the directions on the package. And, although some grill manufacturers warn against heavy basting, Park has always just dumped all the remaining marinade over the fajitas on the grill (the fuming cloud of steam and smoke is full of flavor) and he reports it has not harmed his grill. 2 1/4 pounds (2 or 3 pieces) skirt steak 1 1/2 pounds boneless, skinless chicken breasts, halved and trimmed of fat and connective tissue 1 pound (about 18) large shrimp, shelled and deveined 2 live lobsters (about 1 1/2 pounds each) 2 Tbsp plus 1 tsp salt 2 cups tomato-based bottled hot salsa 1 cup chopped red onion 1 cup packed fresh cilantro (stems may be used) 4 fresh jalapeno chiles, stemmed and chopped 1/4 C gold tequila 1/4 C fresh lime juice 1 cup amber beer, such as Dos Equis 24 6-inch flour tortillas, warmed Pico de Gallo Guacamole Bring a very large pot of water to a boil. Stir in 2 tablespoons salt, add the lobsters, and cook them, stirring once or twice, for 10 minutes. The lobsters' tails, when straightened, should snap back in place, and the lobster meat should be almost fully cooked. Cool the lobsters to room temperature in a colander. Crack open the claws and body shell and remove the lobster meat in pieces as large as possible. The lobsters can be cooked up to 1 day in advance. Wrap the meat and refrigerate it. In a food processor, working in batches if necessary, puree together the salsa, red onions, cilantro, jalapenos, tequila, lime juice, and 1 teaspoon salt. Stir in the beer. In two or three shallow nonreactive dishes, combine the lobster meat, skirt steaks, chicken breasts, and shrimp with the marinade. Cover and let them stand at room temperature, stirring once or twice, for 2 hours. Thread the shrimp on skewers. Preheat a gas grill (medium-high) or light a charcoal fire and let it burn down until the coals are evenly white. Position the rack about 6 inches from the heat source. Lay the skirt steaks on the grill and spoon half the marinade over the meat. Lower the cover and cook 7 minutes. Turn the steaks. Lay the chicken breasts, lobster meat, and skewered shrimp on the grill, baste everything with the remaining marinade (there will be steam and smoke), and cover the grill. Cook another 7 minutes, turning the chicken breasts, lobster meat, and shrimp at the halfway point, or until the steaks are medium-rare and the chicken, shrimp, and lobster are lightly browned and cooked through. Transfer the steaks and chicken breasts to a cutting board, tent them with foil, and let them rest 10 minutes. Keep the shrimp warm. Slice the lobster pieces about l/2-inch thick and keep them warm. Carve the steak and chicken breasts across the grain and at a slight angle into l/4-inch slices. Arrange the steak, chicken, lobster, and shrimp on a warmed platter and serve immediately, accompanied by the warmed tortillas, pico de gallo, and guacamole. -----------FAJITAS 10 Winter Fajitas from the "El Paso Chili Company's Texas Border Cookbook" by Park and Norma Kerr These indoor fajitas are for the dead of winter, when the grill is buried under a snowdrift, or for any time, really, when you just don't want to cook outdoors. This marinade is slightly different from the one we use for our grilled fajitas (above), it boosts the flavor with chipotles and liquid smoke flavoring to make up for the lack of an open flame. Cook these in one or two heavy cast-iron skillets or on a large ridged cast- iron grill pan that will fit across two burners. (Those cute little fajita skillets that come with a wood or wicker holder are useless for cooking on, but two or three can be preheated and used as serving pieces.) Be sure to turn off the smoke alarm before setting out to make this recipe. 2 l/2 to 3 pounds skirt steak, cut into -inch sections Nonstick cooking spray 1 large onion (about 1 pound), peeled, halved, and cut into thin slices 2 large heavy sweet red peppers, stemmed, cored, and cut into julienne strips 1/2 teaspoon salt 1 cup tomato-based bottled hot salsa 1/2 C chopped red onion 1/2 C packed fresh cilantro (stems can be used) 1/4 cup olive oil 3 chipotles adobado, with clinging sauce 2 Tbsp tequila 2 Tbsp fresh lime juice 1 Tbsp liquid hickory smoke flavoring 1/2 C amber beer, such as Dos Equis 18 6-inch flour tortillas, warmed Pico de Gallo Guacamole note: "chipotles abobabo" are pickled peppers in tomato sauce In a food processor, puree the salsa, red onions, cilantro, 2 tablespoons of the olive oil, the chipotles, tequila, lime juice, and liquid smoke. Stir in the beer. In a shallow nonreactive dish, pour the marinade over the skirt steak and let it stand at room temperature, covered, turning it once or twice, for 2 hours. Heat one or two heavy cast-iron skillets or a cast-iron stove-top grill pan over medium-high heat. When they are very hot, lightly coat the skillets with nonstick cooking spray. Letting the excess marinade drip off, and working in batches if necessary, place the meat in the skillets. Cook, turning once or twice, until browned on the outside and medium-rare inside, 4 to S minutes per side. Transfer the meat to a cutting board and let it rest for 10 minutes. Meanwhile, in a large heavy skillet over medium heat, warm the remaining 2 tablespoons of olive oil. Stir in the onions and sweet red peppers, season with salt, and cook, covered, stirring once or twice, for 8 minutes. Cut the meat, across the grain and at a slight angle, into thin slices. Add the meat and any juices from the cutting board to the skillet with the onions and peppers. Raise the heat to high and cook uncovered, tossing and stirring, until the meat is heated through and the onions and peppers are lightly browned, about 5 minutes. Transfer to heated fajita pans or a large heated platter and serve immediately, accompanied by warmed tortillas, pico de gallo, and guacamole. ----------FAJITAS 11 BEEF FAJITAs Ingredients: Beef skirt steaks (you may have to ask the butcher for these outside the Southwest; they are inexpensive and readily available in the prime fajita areas of the country such as Texas) [Note that you can use flank steak if forced to but it just doesn't taste the same.] Flour tortillas For the meat marinade: Olive or other vegetable oil as preferred and about an equal amount of fresh lime juice (or a combination lime juice and white vinegar); salt; pepper to taste; minced garlic or garlic powder Accompaniments: salsa, raw sliced onions, shredded mild cheese, diced tomatoes, shredded lettuce, sour cream, etc. First, marinate the skirt steaks in the oil/lime juice mixture as described above. Overnight in the refrigerator works well using a ziploc bag. The amount of marinade depends on the amount of meat. [The lime juice imparts an incredibly sweet and fresh taste to the meat; you will love the effect.] Prepare your accompaniments and have them ready for guests to use according to their own preferences. Some people fry onions (instead of using them raw) and others cook some green pepper as accompaniments. I personally think that this detracts from a simple fresh taste, but hey this is food, not medicine... Grill the fajitas outside (over wood charcoal if you can get it)--over a medium hot fire this will require about 10 minutes a side. After grilling, allow the skirt steaks to sit for a couple of minutes, then slice across the grain in relatively thin slices. Warm the flour torillas slightly (microwave will do nicely if you aren't a purist). Allow people to assemble the fajitas themselves: slices of meat rolled in the torillas together with accompaniments of their choice. You may also want to have some hot pepper sauce and cilantro also at the ready. This is a "can't lose" company dish; the meat when re-heated tastes good as left-overs as well. Subject: CLASSIC OLD-FASHIONED GREEN CHILI Lines: 77 KAREN'S CLASSIC OLD-FASHIONED NEW MEXICO GREEN CHILI* (4 decent servings) Freezes very well. Serve over plain or mexican rice, burritos, chili rellenos, chimichangas, etc. 1: 2 tsp. olive oil 1/2 lb. pork loin, cut into 1/2-inch chunks 3 small garlic cloves 1 red onion (optional) 2: 1 T. flour 1 T. corn oil** 1 T. cornstarch 1 T. water 3: 28 oz. New Mexican chiles* (roasted, peeled, de-seeded, and finely chopped) 1-2 T. chopped jalapeno pepper (optional) 1 tsp. cumin 1/8 tsp. salt 1/8 tsp. white pepper 2-3/4 c. chicken broth 1 large tomato, peeled and finely chopped 1) In skillet, heat olive oil over medium-high heat. Saute pork until all pink is gone (about 5 minutes). Move meat aside and add garlic (and onion). As soon as garlic sizzles, stir together with pork. Put into crockpot on high. 2) In the same skillet, make roux by sauteing flour in corn oil, taking care not to let it burn. Then stir in cornstarch and water. (Double the cornstarch if you prefer a thicker sauce.) Add mixture to crockpot. 3) Add chiles, spices, and chicken broth to crockpot. Bring to a boil, then reduce heat and add tomatoes. Now simmer over very low heat while covered for at least 1 hour, and preferably all day. *Note: Mexican food is a big part of my family's diet; I finally spent one entire weekend preparing 10 different green chili recipes from several of my Mexican/Southwestern cookbooks and newspaper clippings, and had the family and neighbors pick their favorite version. This recipe is the result of merging and very slightly modifying the two favorites until all agreed "this is it." **Note: This green chili is already pretty low-fat, but if you prefer, diminish the olive oil when frying your pork, and substitute more cornstarch for the flour-and-oil roux. ***Note: New Mexican green chiles are a special type; although you might find them in your grocery store, you may well have to order them. I buy them in 14-oz. plastic containers (Josie's brand) from the frozen foods section. However, canned green chiles or Anaheim chiles may be an acceptable though much milder substitute for the timid. Subject: Recipes-Several good chili recipes Lines: 365 Here are a few chili recipes including "World Championship" ones. They are in Quick Book format (ASCII) -Begin Recipe Export- QuikBook version 0.96 Beta A ~Title: JUDICIAL MISCONDUCT BEEF, PORK, SAUSAGE CHILI(Sounds Good) Keywords: Chili, Beef, Beer, Spicy, favorite [From Mike Donohue. Contributed by Dave Zurschmeide Cooks Online] 3 TBS Oil rendered from suet (or bacon drippings) 3 lbs Ground beef, the leanest, chili grind 2 lbs Round steak, extra lean (or flank steak), cubed 1 lb Pork shoulder, extra lean, chili grind or cubed 1 lb Linguica or andouille sausage, chopped fine 3 Purple onions, large, chopped small 3 Walla Walla Sweet Onions, or other sweet onion 6 Garlic cloves, finely minced 2 C Green Chiles, chopped (Ortega or other good brand) 2 Green peppers, chopped small 2 Red peppers, chopped small 2 Celery ribs, minced 1/4 C parsley, minced 8 TBS Chili powder (GebhardtUs or other good brand) 2 TBS Cumin, ground 2 TBS Spanish sweet paprika 2 TBS Oregano, dried (preferably the Greek variety) 4 Red peppers, dried (or 2 TBS crushed) 2 tsp Black pepper, freshly ground 1 tsp MSG (Accent) 2 tsp Salt 1 tsp Coriander (crushed or ground) 2 TBS Maggi Seasoning 1/4 C Tiger Sauce 16 oz Beef broth 2 C Tomato sauce (15 oz. Each) 1 C Tomato paste (12 oz) 1 C Italian plum tomatoes, whole, diced 2 TBS Masa Harina (or flour) 1 lb Black beans (optional), soaked overnight 1 Beer from a good microbrewery like Ballard Bitters Walla Walla sweets, diced, for garnish Monterey Jack cheese, shredded, for garnish Wash beans carefully and soak in enough salted water overnight to cover them by 2 inches of water. Bring to a boil and simmer the next day until tender (usually 2-3 hours). In the meantime, heat 2 TBS of oil in a large, heavy skillet. Add garlic, onions, bell peppers, and celery. Cook until the onions are clear. Remove and reserve. Mix ground meats. Add 1 T. Oil to skillet and saute meat, cooking on high heat until thoroughly browned. Drain fat. Remove ground meat and reserve. Brown cubed meat, drain, and reserve. Place reserved vegetables and meats in chili pot along with linguica (or Andouille). Add all remaining vegetables, spices and liquids (except the beer, Masa Harina, or beans), a little at a time, stirring and mixing thoroughly between additions. Carefully bring temperature up to a simmer. Cook covered on very low heat approximately 5 hours. Adjust the consistency after 3 hours. If too thin, uncover and reduce by turning up heat (carefully) slightly. If it is still not the desired consistency, add masa harina (or flour) to thicken, beer to thin, as needed. Taste and adjust for spices carefully (the flavor will develop as the chili cooks). It should be hot enough to be memorable, but not so hot it takes the skin off the roof of your mouth. ItUs better to sneak up on hot. You canUt take it out. If it cries out to be hotter, add just enough Louisiana hot sauce. Finally, and only if you absolutely must, add the beans. A chili purist would jettison them without a second thought. If you canUt bring yourself to do it, but want to serve the chili beanless as God intended, serve the beans on the side and let people indulge their own leguminous perversions. Serve topped with chopped Walla Walla sweets, shredded Monterey Jack cheese, and a pinch of parsley. Makes 20 Servings. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A ~Title: ARCADIAN EIGHT BEAN CHILI Keywords: chili 1/4 lb each of the following dried beans: kidney, white, pink, black, red, pinto, cranberry, and navy 1 lb bacon 5 large onions, peeled and chopped 2/3 C minced garlic 1/4 C toasted coriander seeds, ground 1/4 C ground cinnamon 1/4 C paprika 1/4 C cayenne pepper, or to taste for the timid of tongue 1/2 C ground dried Poblano chili peppers 108 oz (#10 can) Italian plum tomatoes, with juice 12 oz beer 5 lb lean ground beef salt to taste In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender. While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the ground Poblanos and cook another 5 minutes. Add the tomatoes with their juice and the beer. Simmer for half an hour. In another pan, cook the beef until the pink color disappears. Drain and add it to tomatoe mixture. When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid. Serves 25 KEYWORDS: chili, spicy, make ahead, Arcadia, hearty, entertain -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A ~Title: Bill Pfeiffer, 1982 World Champion Chili Keywords: chili "LOS VENGANZA DEL ALMO" CHILI 1 T oregano 2 T paprika 2 T MSG (monosodium glutamate) 11 T Gebhardt's Chili powder 4 T cumin 4 T beef bouillon (instant, crushed) 36 oz Old Milwaukee beer 2 lb pork, cubed (thick butterfly pork chops) 2 lb chuck beef, cut into cubes 6 lb ground rump 4 large onions, finely chopped 10 cloves garlic, finely chopped 1/2 C Wesson oil or kidney suet 1 tsp mole (powdered), also called mole poblano 1 T sugar 2 tsp coriander seed (from Chinese parsley, cilantro) 1 tsp Louisiana Red Hot Sauce (Durkee's) 8 oz tomato sauce 1 T Masa Harina flour salt to taste In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer. In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min. Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste. Makes 1 pot. KEYWORDS: chili, spicy, winner, 1982, make ahead -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A ~Title: C.V. Woods World Championship Chili Keywords: chefrec 1(3 lb) chicken 1 1/2 qt water 1/2 lb beef suet 1/4 c finely chopped celery 7 c peeled, chopper tomatoes 2 t sugar 5 lbs ctr cut pork chops , thin 4 lbs flank steak 3 medium onions, cut in 1/2 inch pieces 3 green peppers, cut in 3/8 inch pieces 1 lb jack cheese, shredded 6 long green chiles 1 t oregano 1 T ground cumin 1/2 t MSG 1 T pepper 4 t salt 5 T chili powder 1 t cilantro 1 t thyme 1 c beer 2 cloves garlic, finely chopped juice of lime Cut chicken into pieces and combine with water in large saucepan. Simmer 2 hours then strain off broth. In 2 qt saucepan combine celery, tomatoes and sugar and simmer1 1/2 hours. Boil chiles 15 min until tender, remove seeds and cut in 1/4 in squares. Mix oregano, cumin, MSG,pepper, salt, chili powder, cilantro and thyme with beer until all lumps are dissolved. Add tomato mixture, chiles, beer mixture and garlic to chicken broth. Melt suet to make 6-8 T droppings.Pour 1/3 of suet drippings into skillet, add 1/2 pork chops and brown. Repeat for remaining pork chops. Add pork to broth mixture and cook slowly 30 min. Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak in remaining drippings about 1/3 at a time. Add to pork mixture. Return to simmer and cook slowly about 1 hour. Add onions and green peppers, simmer 2-3 hours longer, stirring with wooden spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours. Reheat chili before serving. About 5 minutes before serving time, add cheese. Just before serving, add lime juice and stir with wooden spoon. Serves 12 KEY WORDS: chili, entertain, kids, main dish, outdoor, leftovers, make ahead, spicy, meat, beef, freezes well ----- Food & Wine 2/82 DYNAMITE CHILI WITH BEANS 2 C water 1/2 C dried pinto beans, soaked overnight then drained 1 T oil or bacon drippings 1 onion, sliced 1/2 green bell pepper, cored, seeded and chopped 1 garlic clove, minced 2/3 lb boneless pork, cut into 1/2" cubes 1/3 lb beef stew meat, cut into 1/2" cubes 16 oz canned whole tomatoes, drained 2 T chili powder 1 diced green chile, Jalapeno or Serrano 1 tsp dried oregano, preferably Mexican, crumbled 2 tsp cumin 1/3 C dry red wine salt and fresh ground black pepper to taste 2 T prepared tortilla flour or masa harina, mixed with water to form a paste (optional) Combine water and beans in medium saucepan and bring to boil over medium high heat. Reduce heat and simmer until tender, about 1 hour. Heat oil in large skillet over med-high heat. Add onion, green pepper, and garlic. Saute until tender. Transfer to Dutch Oven and set aside. Add pork and beef to same skillet. Brown well. Stir into vegetables in Dutch Oven. Add beans and their liquid along with tomatoes and seasonings. Mix well, cover and simmer 1 hour. Add wine and cook, uncovered, 30 minutes. Season with salt and pepper. If mixture is too liquid, stir in some of the tortilla flour paste to thicken. Serves 4 KEYWORDS: chili, hearty, spicy -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A ~Title: Fred Drexel, 1981 World Champion Chili Keywords: chefrec FRED DREXEL'S 1981 WINNING RECIPE CHILI 2 1/2 lb beef brisket, cut into 1" cubes 1 lb lean pork, ground 1 large onion, chopped finely 2 T Wesson oil salt and pepper to taste 3 cloves garlic, minced 2 T diced green chilies 8 oz tomato sauce 1 beef bouillon cube 12 oz Budweiser beer 1 1/4 C water 4 T chili powder (or 6 T if desired) 2 1/2 T ground cumin 1/8 tsp dry mustard 1/8 tsp brown sugar 1 pinch of oregano In a large kettle or Dutch oven, brown the beef, pork and onions in hot Wesson oil. Add salt and pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick and bubbly. Stir occasionally. Serves 4 KEYWORDS: chili, spicy, winner, 1981, make ahead -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A ~Title: Jay Pennington's Just Plain Good Chili Keywords: chefrec oil 3 medium onions, finely chopped 2 medium green peppers, finely chopped 3 stalks celery, finely chopped 8 lbs coarsely ground beef 1 can (6oz) tomato paste 2 can (1lb-13oz) cans stewed tomatoes 2 can (1lb) tomato sauce 1 can (7oz) chile salsa 3 cloves garlic, finely chopped 2 jar (3oz) chili powder 1 medium jalapeno chili, seeded and chopped 2 T salt Oregano garlic salt coarsely ground pepper Thinly cover bottom of heavy 2 gal pot with oil. Saute onions, green peppers and celery 10 min.. Add meat and cook 10 min or until brown. Stir in tomato paste, stewed tomatoes and tomato sauce. Add chopped garlic, chili powder, salt, dash oregano, chile salsa and jalapeno. Cook 30 min, season to taste with garlic salt and pepper, then simmer2 1/2 hours. Stir every 10-15 min. Serves 16 KEY WORDS: chili, entertain, freezes well, kids, leftovers, main dish, make ahead, outdoor, spicy, meat, ground beef, beef, ----- KATHY HIRDLER'S FIRE CAMP CHILI 100 lb pinto beans 48 large onions, chopped 4 C jalapeno chilies with juice 40 lb meat (ham, sausage, pork, bacon ends, ground beef, etc) 4 C chili powder salt to taste Soak beans overnight, then raise to a boil on high heat. Add all ingredients and simmer until tender (about 6 hours). Add water as necessary. Stir occasionally. Makes 60 gallons. Serves 1200 approximately. KEYWORDS: chili, feeds large number of hungry firefighters, party, Subject: Enchiladas Chipotle Lines: 43 ENCHILADAS CHIPOTLE Filling: 3 half-breasts chicken, cooked and cubed 9 oz sharp cheddar cheese, grated 3/4 c minced onion Sauce: 2T butter 2T flour 1 c beef broth 1 c water 1 t cumin 3 cloves garlic, minced 1 t oregano 3-4 canned chipotle chiles, seeded and minced *see note 2 T adobo sauce from can 2 T sour cream Melt the butter in a skillet. Stir in four. Cook this roux until it is light brown. Remove pan from heat and slowly stir in broth. Place pan over medium heat and whisk in water. Add the spices, garlic, chiles, and adobo sauce. Simmer uncovered for 20 minutes. Whisk in sour cream. Preparation: Heat some oil in a skillet. Lightly fry a corn tortilla to soften it. Place it on a plate and fill with 1T cheese, 1T onion, and 1T chicken. Roll and place in a 9" x 13" dish. Repeat 12 times. Cover the enchiladas with the chipotle sauce. Top with any remaining onions and cheese. Bake at 375 degrees for 8-10 minutes, just until the sauce bubbles. *note: Canned Chipotle Chiles are fully ripened jalapenos that are canned in an adobo (vinegar-and-stuff) sauce. They are very hot and very tasty. Because they are so hot, I usually only use 2 chiles and 1.5 T sauce. You can find the chiles in Safeway in California and in Mexican food marts. Subject: COLLECTION: Posole Lines: 59 Posole 1 lb pork neck bones 2 cups chicken broth 1/2 cup chopped onion 3-4 cloves garlic 3 lb pork shoulder butt, cut in 1-inch cubes 6oz dried California chiles (about 12 pods) OR 6 tbsp chili powder 2 cups white hominy salt & pepper 1. Cook bones in chicken broth with onion and garlic for about 2 hours. Cut meat from bones and return meat to kettle. Add pork cubes and cook for 45 minutes. 2. Remove seeds and veins from dried chiles. Soak chiles in boiling water for about 20 minutes. Drain and puree in blender or rub through a sieve. 3. At end of 45 minutes, test to see if pork is done; continue cooking if pork cubes are not tender. 4. Add pureed chiles and hominy. Season to taste with salt and pepper. Pozole 1 chicken, 3-4 lbs, cut into serving pieces 1 lb pork loin, cut into 2 in. cubes Chicken stock to cover 2 cans hominy (or about 3 cups fresh) salt and pepper to taste 2-3 pequ!n peppers (see above) or 1 tsp red pepper flakes 2-3 limes, or lemons, cut in wedges 10 radishes, washed and sliced small head of lettuce, shredded 1 Bermuda onion, minced 4-5 Tbs oregano In a large pot, place the chicken, pork, and chiles, and cover with chicken stock. Simmer for 45 minutes. If you wish at this point you may remove the chicken and remove the skin and bones, returning the meat to the pot, as it is easier to eat this way. Add the hominy and continue to cook for about 15 minutes, or until the meat is done and tender. Season to taste. Serve the soup in large bowls, making certain that each gets pork, chicken and hominy. Place the lettuce, limes, oregano, and onion in serving bowls and allow each guest to garnish their own bowl of soup. It's simply wonderful! Subject: COLLECTION: samosas Lines: 178 Samosas For the pastry: 2 cups flour 1/2 tsp salt 4 Tbsp oil 4 Tbsp water For the stuffing: 4-5 medium potatoes, boiled in their jackets and allowed to cool 4 Tbsp oil 1 medium onion, peeled and finely chopped 1 cup (175 g) shelled peas 1 Tbsp finely grated peeled fresh ginger 1 fresh hot green chilli, finely chopped 3 Tbsp very finely chopped fresh green coriander (cilantro) 3 Tbsp water 1 1/2 tsp salt 1 tsp ground coriander seeds 1 tsp garam masala 1 tsp ground roasted cumin seeds 1/4 tsp cayenne pepper 2 Tbsp lemon juice oil for deep frying Sift the flour and salt into a bowl. Add the 4 tablespoons on oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Slowly add about 4 tablespoons water -- or a tiny bit more -- and gather the dough into a stiff ball. Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer. Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice. Heat 4 tablespoons oil in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry until brown at the edges. Add the peas, ginger, green chilli, fresh coriander (cilantro), and 3 tablespoons water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out. Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, cayenne, and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check balance of salt and lemon juice. You may want more of both. Turn off the heat and allow the mixture to cool. Knead the pastry dough again and divide it into eight balls. Keep 7 covered while you work with the eight. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make 7 more samosas. Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan for this or an Indian karhai. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve hot, warm, or at room temperature. SAMOSAS 2+1/2 cups flour 1/2 tsp. salt 1 Cup buttermile or yogurt extra flour, as needed 1) Place the flour in a medium-sized bowl. Mix in the salt. 2) Mix in the milk or yogurt to make a smooth dough. 3) Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite soft. Knead in bowl for about 5 minutes. Cover tightly and refrigerate till you are ready to assemble the pastries. 2 large potatoes (the size of a large person's fist) 1 Tbs. butter 1 Cup finely minced onion 2 medium cloves garlic, minced 1 Tbs. freshly grated ginger 1 tsp. mustard seeds 1 tsp. dried coriander (if available) 3/4 tsp. salt 1+1/2 Cups uncooked green peas (froze+thawed=fine) 2 Tbs. lemon juice Cayenne, to taste. 1) Mash the potatoes (i.e. peel, cut into 1-inch squares, boil, drain & mash.) Set aside. 2) Melt the butter and saute onions, garlic, ginger, mustard seeds, coriander and salt over medium heat for about 8 minutes, till onions are soft. Add this to the mashed potatoes. Cool for at least 15 minutes before filling the pastries. 1/2 Cup cider vinegar 1/2 Cup water 3 Tbs. brown sugar 1 small clove garlic, minced 1 tsp. salt 1) Place all ingredients in a small saucepan. Stir till the sugar dissolves. 2) Heat to boiling, then let simmer uncovered for about 10 minutes. It reduce slightly. 3) Serve warm or at room temp. ASSEMBLY: 1) Preheat the oven to 425F. Generously oil a baking sheet. 2) Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, using a rolling pin, rook 1-inch balls of dough into 5-inch circles. 3) Place app. 1+1/2 Tbs. filling in the center and fold over, like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with fork. 4) To bake: Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425F, then reduce heat to 375F and bake 10 min. more. For maximum crispiness, turn the samosas over when you turn the oven down. 5) Serve within 15 min. with dipping sauce. SAMOSAS Pastry: 1 1/2 cups flour 3/4 tsp salt 1 tbsp ghee (a vegetable shortening with a buttery taste) 1/2 cup warm water Filling: 1 1/4 tbsp ghee garlic, crushed (1 - 5 cloves, to taste) 2 tsp curry powder 1/2 tsp salt 1 tbsp lemon juice OR vinegar 8 oz. ground lamb (or beef) 1 tsp mint leaves 1 tsp coriander (optional) 1 onion (finely chopped) 1 tbsp garam-masala 1 tbsp ginger, grated (fresh) 1/2 cup hot water oil for cooking PASTRY Sift flour and salt into bowl, add ghee and water, mix thoroughly, knead for a couple minutes. Cover with plastic, make filling. FILLING Heat ghee in pan, fry onions, ginger, add garlic. fry until onions are soft. Add curry, salt and vinegar, mix well. Add meat and fry over high heat, stirring constantly, until meat changes color. Turn down heat, add water and cover. Cook until liquid is absorbed (~ 10 - 15 min). Towards the end, stir meat to keep it from sticking. Add garam-masala, mint, and coriander, mix, remove from heat, cool, and add the rest of the onion. Mix. Take small pieces of dough, shape into balls, and on a lightly floured board, roll each ball to a very thin circle, about the size of a saucer. Cut circle in half. Put ~ 1 tsp of filling in the middle of each half circle, brush edges with water, fold dough over and press edges together. When they are all made, heat oil in a wok, deep fry a few at a time until golden brown on both sides. Drain on paper towels. Eat until too full. Subject: COLLECTION: Tamales Lines: 115 This is a simplified recipe for tamales but they still should have a fairly authentic taste. Basic tamales 24 dried corn husks 1 cup lard 1 teaspoon salt 2 1/2 cups masa harina mix 1 1/2 cups warm pork or poultry broth filling (Turkey in Green Mole Sauce or Pork in Red Tomato Sauce) To saok corn husks, cover with warm water; weigh down. Let soak at least 3 hours or overnight. For tamale dough: Beat lard and salt until fluffy. Slowly beat in masa harina mix alternately with broth until very light and fluffy. To assemble tamales: Drain corn husks, pat dry. Spread 2 tablespoons dough on center of husks forming a 3 x 2-inch rectangle and spreading copletely to right edge. Spoon 1 tablespoon filling lengthwise down center of rectangle. To enclose tamales, turn right side over to center of filling; fold left side over filling, allowing plain part of husk to wrap around filling. Fold top end down over bottom end. Secure ends by tying a string around center of tamale. To steam tamales, place a rack 2 inches above gently boiling water in steamer or 4-quart dutch oven. Stack tamales, folded side down, on rack. Cover, steam about 2 hours or until done. To test for doneness, remove one tamale from center and one from side of steamer. Open husks; tamales should be firm and come away easily from husk. Makes 24. Turkey in green mole sauce 3/4 cup turkey or chicken broth 1/2 cup toasted sesame seeds 1/4 teaspoon cumin 1/8 teaspoon pepper 1 cup canned, drained, chopped tomatillos 1/4 cup chopped onion 4 serrano chilies, seeded and chopped 1 1/2 teaspoons salt 2 garlic cloves 2 sprigs fresh coriander 2 tablespoons lard 2 cups shredded, cooked turkey or chicken Place broth, sesame seed, cumin and pepper in blender container. Blend until smooth, set aside. Place tomatillos, onions, chilies, salt, garlic and coriander in blender, blend until smooth. Heat lard in heavy 10-inch skillet; add tomato puree (hm, I noticed this recipe neglected to list the amount. I'd say try 1/8 to 1/2 cup). Cook over high heat about 10 minutes or until reduced, stirring occasionally. Reduce heat. Gradually stir in sesame seed mixture. Do not boil. Add turkey; continue cooking over low heat 5 to 10 minutes or until mixture is thick. Makes about 2 1/2 cups. Note: To use fresh tomatillos, remove papery husks; rinse. Place in saucepan, cover with water. Simmer about 10 minutes, or until tender. Drain. Pork in red tomato sauce 2 large ripe tomatoes 2 garlic cloves 1 teaspoon salt 1 tablespoon lard 1/2 cup choped onion 4 fresh jalapenos, seeded and chopped 2 cups shredded cooked pork Broil tomatoes until charred on all sides; cool. Place in blender container with garlic and salt; blend until smooth. Heat lard in heavy 10-inch skillet. Add onion; saute until tender. Add tomato puree and chilies. Continue cooking over medium heat about 5 minutes. Add pork; continue cooking over medium heat 8 to 10 minutes or until mixture is thick. Makes about 2 1/2 cups pork filling. Sweet tamales 32 dried corn husks 1 cup lard 1 teaspoon salt 3 cups masa harina mix 1 1/2 cups warm water 1/2 cup firmly packed brown sugar 1 1/2 teaspoons baking powder 1 1/2 teaspon cinnamon 1/4 teaspoon nutmeg 2/3 cup chopped pecans 2/3 cup raisins Soak husks according to directions in Basic Tamales. For tamale dough: Beat lard and salt until fluffy. Slowly beat in masa mix alternately with water until very light and fluffy. Add brown sugar, baking powder, cinnamon and nutmeg, mixing until well blended. To assemble tamales: Drain corn husks; pat dry. Spread 2 tablespoons dough on center of husks, forming a 3 x 2-inch rectangle and spreading completely to right edge. Spoon 1 teaspoon each pecans and raisins lengthwise down center of rectangle. To enclose and steam tamales, proceed according to directions in Basic Tamales. Makes 32. Subject: Fajitas Lines: 34 Here is the recipe that I use to make fajitas. I hope you enjoy it! Marinade: 2 Tbsp oil 2 Tbsp lemon juice 1 clove garlic, minced 1 1/2 tsp seasoned salt 1 1/2 tsp oregano 1 1/2 tsp cumin 1/2 tsp chili powder 1/2 tsp paprika 1/2 tsp crushed red pepper 1 1/2 lb. steak or chicken, cut in strips Fajitas: 1/2 cup cilantro (optional) 1/2 cup chopped onions 1 cup red peppers 1/2 cup sliced green onions 3 to 4 Tbsp oil 8 tortillas Directions: In skillet, quickly saute vegetables in oil until lightly browned. Remove from pan. Saute meat 4 to 5 minutes. Return vegetables to pan and toss with meat. Spoon into tortillas. (of course, marinade the meat in the marinade for at least an hour before beginning) Subject: Vegetarian Posole Lines: 23 Vegetarian Posole 1/2-1 cup onion, chopped. 2-5 cloves garlic, chopped. 1 1/2 cups mushrooms cut into halves or quarters. 2 sliced carrots 1 cup green beans 2 cups chopped squash ( I use Tatuma squash) 2 cups canned tomatoes or 4 to 7 fresh tomatoes and 1/2 cup water One can (29 ounces) hominy pinch salt 2 teaspoons each (more or less) cumin and oregano black pepper to taste. Fresh cilantro to taste (3-6 Tablespoons, shredded) Brown the onions and garlic in a little oil. Add the vegetables to the browning onions and garlic. Add the tomatoes and cook until vegetables start to soften (about 10-15 minutes). Add the seasonings. Add the hominy. Cook until all vegetables and the hominy are soft (another 10-15 minutes). Subject: Fresh Salsa Lines: 24 Fresh Salsa (chile) If you can use a molcajete, do, otherwise use a blender for waterier salsa. 1-3 serrano peppers 3-4 tomatillos 2-4 cloves garlic 3-5 tomatoes, fresh or canned. 1/2 cup cilantro salt juice from one lime or lemon Toast peppers (put them on a hot skillet, turning them as they blister, until they are evenly blistered). Remove papery outer skin of tomatillos and simmer until they turn from green to yellowish olive green (about 5 minutes). Mash or blend garlic cloves. Add the peppers and the tomatillos. Add tomatoes. Add cilantro. Add salt and lime or lemon juice to taste. Variations: add 1/2 onion. Use a blend of hot peppers (jalapanos, thai). If you remove the seeds after toasting the peppers, they won't be as hot. In general, the smaller the chile, the hotter it is. Subject: RE:Chili recipes Lines: 640 This is the list of chili recipes from r.f.r. CHILI RECIPE ~From: cmorford@umbio.med.miami.edu (Chuck Morford) Here's a recipe that I've worked out over the last 7 or 8 years or so. 2 Lbs Ground Beef (The leaner the better) 1 15oz Can Kidney Beans ( I tried it starting from scratch with dried beans but it wasn't worth the effort) 1 15oz can Black Turtle Beans (Progresso makes good ones) 1 8oz can tomato sauce (I don't like a lot of tomato in my chili) 1 Large Yellow Onion (Chopped) 5-6 cloves of garlic (or about 2 teaspoons of garlic in oil) 12 Large Jalapeno peppers (Take the seeds out before using) 1 Tbsp. Paprika 1 Tbsp. Cumin 1 Tbsp. Garlic Powder 1 Tbsp. Oregano 1 tsp. Cayenne (I told ya I liked it hot) 1/2 tsp. Black Pepper Salt to taste Enough Olive oil to saute the onions,garlic and jalapenos. Chop the onions, peppers and garlic. Saute them in olive oil until the onions are browned. Throw in the Beef and continue cooking until the beef is browned. When done, throw the mixture along with all of the other ingredients, into a crock pot or stewing pot. In the crock pot cook for 6 to 10 hours. In the stew pot cook covered for about an hour and a half. If more liquid is needed I like to add beer, but red wine is great too. -------------------------End Recipe---------------------------------- CHILI RECIPE ~From: mvp@netcom.com (Mike Van Pelt) My problems with most chili recipies are (1) not enough chili powder, and (2) not enough garlic. My chili recipies are always more or less experimental; here's the formula for the last batch, which was pretty sucessful. 3 cups dried beans, 1/2 pinto, 1/2 black beans 1 can S&W salsa 1 bulb garlic (6-8 cloves for the garlic-tolerance-impaired) 1/3 cup chili powder (I used 1/2 cup, it was maybe a bit much.) 1 tb cumin 1.5 pounds ground beef ("chili grind", or braising tips cut into 1/4" cubes.) 1/4 tsp oregano 3 Chipotle peppers (or 4 or 5...) 1 large onion. Soak the beans overnight. Brown the ground beef, and drain off the fat. If the chipotles are dried, soak them for 5 minutes in hot water, then pulverize them with the onion and garlic in a blender. Add onion, oregano, chili powder, cumin, beef, garlic, and beans to crock pot, with "enough" water. Let simmer for about 12 hours. About an hour before it's done, add the can of salsa. The "chili powder" is bulk powdered "chili powder" chilies, New Mexico chilies, I think. NOT the mixture with all kinds of other spices in it that is more common in grocery stores. I like my chili heavier on the chili powder, lighter on the tomatoes. (I hope I haven't left anything out -- I almost forgot the cumin, which would have been horrible.) -----------------------------End Recipe------------------------ FAST 2-ALARM CHILI Credit? 1 pound medium ground beef 1 large onion, finely chopped 2 garlic cloves, crushed 1 tablespoon chili powder 1 teaspoon leaf oregano 1 teaspoon cumin 1/4 teaspoon cayenne pepper 1 large green pepper, finely chopped 1 - 19oz can tomatoes, including juice 1 - 19oz can kidney beans, well-drained Place ground beef, onion and garlic in large frying pan. Cook uncovered over medium heat, stirring often with a fork, about 10 minutes As soon as meat is no longer pink, drain off fat. Sprinkle meat with the seasonings Add remaining ingredients and increase heat to medium high Break up tomatoes with a fork As soon as the mixture comes to a boil, reduce the heat to medium low. Boil gently covered, stirring occasionally for about 10 minutes to develop the flavours. Makes approximately 4 servings. --------------------------End Recipe---------------------------- CINCINNATI CHILI ~From: spacey@buengf.bu.edu (Eva Chan) [Serves a small neighborhood if you use the pasta and condiments for your family it will serve 8-10 persons] This is certainly an interesting dish, though a bit unusual. The story goes that a young chef from Macedonia arrived in Cincinnati and opened a chili stand. He added additional spices, as per his background, and Cincinnati chili was born. Note that this recipe calls for some sweet spices such as cinnamon and all spice, and cocoa. Some recipes call for nutmeg. The method of serving is a bit unusual, too. The chili is normally not made with beans. So,m when you order Cincinnati chili you get a bowl of meat and spices. When you order it "two way," the sauce comes on a pile of spaghetti. When you order it "three way," you get spaghetti topped with chili and grated Cheddar cheese. A "four way" adds chopped yellow onions and a "five way" adds the fifth ingredient, beans. You can have great fun with this and I expect that your children will think up some additional "ways" of serving this delicious dish. 2 Tb peanut oil 2 teaspoons cinnamon 1 pound lean pork,coarsely 2 teaspoons allspice ground 2 teaspoons Tabasco 1 pound hamburger 4 Tb cocoa powder 4 yellow onions, peeled and 2 Tb Worcestershire chopped 4 Tb white vinegar 6 cloves garlic, peeled and 1 can (28 oz) tomatoes, pureed finely chopped 1 Tb oregano 1 Tb whole cumin seeds 2 pounds kidney beans, soaked and cooked 4 Tb hot chili powder, commercial 3 whole bay leaves Heat a 12-quart heavy stockpot and add the oil. Saute the pork, hamburger, onions, garlic, cumin seeds, chili powder, and bay leaves until the meat is barely browned and the onions clear. Drain the fat and discard. Add the remaining ingredients, including the beans, and bring to a simmer. Cook, covered, for 1-1/2 hours or until the beans are very tender. You may need to add water to this dish as it cooks. NOW, you must decide if you are to have it one, two, three, four, or five way. You might even think up a sixth way! The additional condiments that you might wish are cooked spaghetti, grated Cheddar cheese, and chopped yellow onions. RE: Kidney beans Simply soak the needed amount of red kidney or other beans in ample water overnight. Then simmer until tender. The beans are then drained and added to the chili. --------------------------End Recipe---------------------------- CINCINNATI CHILI ~From: marcal!diane@mcdchg.chg.mcd.mot.com (Diane Veeneman) Saute until meat is barely browned: 2 T peanut oil 1# lean ground pork 1# hamburger 4 yellow onions, chopped 6 cloves garlic, finely chopped 1 T whole cumin seeds 2-4 T hot chili powder 3 whole bay leaves Drain fat. Add the following: 2 tsp cinnamon 2 tsp allspice 2 tsp Tabasco 4 T cocoa powder 2 T Worcestershire 4 T white vinegar 28 oz tomatoes, pureed 1 T oregano 2# kidney beans salt to taste Bring to simmer; cook, covered, for 1.5 hrs. You may need to add water as chili cooks. To our family, this is HOT, so serve it on pasta w/Cheddar cheese to help dilute it. --------------------------End Recipe---------------------------- CHILI ~From: lewkowicz@BINAH.CC.BRANDEIS.EDU This recipe comes from Applehood and Motherpie (1981), put out by the Junior League of Rochester, New York. It is REALLY good, and embarrassingly easy to make. 1 1/2 pounds ground beef 1 large onion, chopped 2 28-ounce cans tomato sauce 1 15-ounce can red beans and sauce 1/2 cup canned corn 1/2 cup chopped celery 1 chopped green pepper 1 1/2 teaspoons salt (although I usually skip this ingredient) 1 teaspoon garlic 3 to 4 tablespoons chili powder Brown ground beef and onion; drain excess fat. Add remaining ingredients, and simmer for one hour. Accompaniments: 1 pint sour cream 1 pound shredded sharp yellow cheese 1 head lettuce, shredded 1 large package tortilla chips 1 avocado, cubed Place chili in tureen surrounded by accompaniments. In individual bowls, layer a handful of corn chips, chili, then any or all accompaniments. Just a note: this recipe book is a really good one, and worth having. The address to order one is: JLR Publications, The Junior League of Rochester Inc., 444 East Main Street, Rochester, NY 14604. --------------------------End Recipe---------------------------- CHILI Credit? Ingredients: 1 sm. can tomatoe paste 3 (15 oz.) cans tomatoe sauce 1 lg. can stewed tomatoes 1 green pepper (diced) 1 onion (diced) 3 jalepeno peppers (diced) 1 lb. ground beef or sliced steak 2 tsp. chilli powder(approximate) chayenne pepper (to taste) 1 can kidney or red beans Brown beef, peppers, and onion. Drain off any grease. Stir in the rest of the ingredients. Add the beans last. Bring to a boil, and reduce heat to VERY low. cook with the lid off an Hour. Then cook 1 hour with the lid on. Cook on VERY low! For a milder chilli take out the cheyenne pepper and the jalopenos. Serves 4. Its best with grated chedder cheese on top and corn bread on the side! --------------------------End Recipe---------------------------- FATHERUS CHILI Credit? bay leaf 2-3 cups soaked beans(black or red) 4 tsp. cumin 4 tsp. oregano 4 tsp. paprika 1/2 tsp. cayenne ground "New Mexico" chili powder(however much looks good, few tsp.?) Gebhardt's chili powder(however much looks good, few tsp.?) 1 chili negro or ancho peanut oil 2 large onions, chopped 4-6 cloves garlic, minced salt about 4 cups tomatoes, chopped(fresh/peeled or canned) 1-2 tsp. chopped chipotle chili 1/4 cup red wine 1-2 Tbsp. vinegar(wine, cider, rice) Cover beans and bay leaf with 2 inches of fresh water, bring to boil. Lower heat and simmer. Toast cumin and oregano over med. heat, stirring so they don't burn. When they're fragrant, add paprika, cayenne, and chili powders--toast a few seconds. Remove from heat. Then grind with mortar and pestle. Dry the chili negro or ancho in a hot oven(400) for a few minutes. Cool and remove stem, seeds, veins. Shred it and then grind in food processor, blender, etc. Saute onion in oil till soft, add garlic, salt, ground herbs and chili, cook 5 min. Add tomato, juice, 1 tsp. chipotle, and some red wine, cook about 20 min. Add to the beans and add more water to cover beans by 1 inch. Cook till beans are soft(1 hr.) Taste chili, add vinegar to taste. Adjust seasoning(cumin, oregano, salt, chili powder, chipotle, vinegar.) If you can wait, it's best to serve it a day later. Very good with cornbread. -- yumei@wam.umd.edu --------------------------End Recipe---------------------------- ~Title: JUDICIAL MISCONDUCT BEEF, PORK, SAUSAGE CHILI(Sounds Good) Keywords: Chili, Beef, Beer, Spicy, favorite [From Mike Donohue. Contributed by Dave Zurschmeide Cooks Online] 3 TBS Oil rendered from suet (or bacon drippings) 3 lbs Ground beef, the leanest, chili grind 2 lbs Round steak, extra lean (or flank steak), cubed 1 lb Pork shoulder, extra lean, chili grind or cubed 1 lb Linguica or andouille sausage, chopped fine 3 Purple onions, large, chopped small 3 Walla Walla Sweet Onions, or other sweet onion 6 Garlic cloves, finely minced 2 C Green Chiles, chopped (Ortega or other good brand) 2 Green peppers, chopped small 2 Red peppers, chopped small 2 Celery ribs, minced 1/4 C parsley, minced 8 TBS Chili powder (GebhardtUs or other good brand) 2 TBS Cumin, ground 2 TBS Spanish sweet paprika 2 TBS Oregano, dried (preferably the Greek variety) 4 Red peppers, dried (or 2 TBS crushed) 2 tsp Black pepper, freshly ground 1 tsp MSG (Accent) 2 tsp Salt 1 tsp Coriander (crushed or ground) 2 TBS Maggi Seasoning 1/4 C Tiger Sauce 16 oz Beef broth 2 C Tomato sauce (15 oz. Each) 1 C Tomato paste (12 oz) 1 C Italian plum tomatoes, whole, diced 2 TBS Masa Harina (or flour) 1 lb Black beans (optional), soaked overnight 1 Beer from a good microbrewery like Ballard Bitters Walla Walla sweets, diced, for garnish Monterey Jack cheese, shredded, for garnish Wash beans carefully and soak in enough salted water overnight to cover them by 2 inches of water. Bring to a boil and simmer the next day until tender (usually 2-3 hours). In the meantime, heat 2 TBS of oil in a large, heavy skillet. Add garlic, onions, bell peppers, and celery. Cook until the onions are clear. Remove and reserve. Mix ground meats. Add 1 T. Oil to skillet and saute meat, cooking on high heat until thoroughly browned. Drain fat. Remove ground meat and reserve. Brown cubed meat, drain, and reserve. Place reserved vegetables and meats in chili pot along with linguica (or Andouille). Add all remaining vegetables, spices and liquids (except the beer, Masa Harina, or beans), a little at a time, stirring and mixing thoroughly between additions. Carefully bring temperature up to a simmer. Cook covered on very low heat approximately 5 hours. Adjust the consistency after 3 hours. If too thin, uncover and reduce by turning up heat (carefully) slightly. If it is still not the desired consistency, add masa harina (or flour) to thicken, beer to thin, as needed. Taste and adjust for spices carefully (the flavor will develop as the chili cooks). It should be hot enough to be memorable, but not so hot it takes the skin off the roof of your mouth. ItUs better to sneak up on hot. You canUt take it out. If it cries out to be hotter, add just enough Louisiana hot sauce. Finally, and only if you absolutely must, add the beans. A chili purist would jettison them without a second thought. If you canUt bring yourself to do it, but want to serve the chili beanless as God intended, serve the beans on the side and let people indulge their own leguminous perversions. Serve topped with chopped Walla Walla sweets, shredded Monterey Jack cheese, and a pinch of parsley. Makes 20 Servings. --------------------------End Recipe---------------------------- ~Title: ARCADIAN EIGHT BEAN CHILI Keywords: chili 1/4 lb each of the following dried beans: kidney, white, pink, black, red, pinto, cranberry, and navy 1 lb bacon 5 large onions, peeled and chopped 2/3 C minced garlic 1/4 C toasted coriander seeds, ground 1/4 C ground cinnamon 1/4 C paprika 1/4 C cayenne pepper, or to taste for the timid of tongue 1/2 C ground dried Poblano chili peppers 108 oz (#10 can) Italian plum tomatoes, with juice 12 oz beer 5 lb lean ground beef salt to taste In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender. While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the ground Poblanos and cook another 5 minutes. Add the tomatoes with their juice and the beer. Simmer for half an hour. In another pan, cook the beef until the pink color disappears. Drain and add it to tomatoe mixture. When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid. Serves 25 KEYWORDS: chili, spicy, make ahead, Arcadia, hearty, entertain --------------------------End Recipe---------------------------- ~Title: Bill Pfeiffer, 1982 World Champion Chili Keywords: chili "LOS VENGANZA DEL ALMO" CHILI 1 T oregano 2 T paprika 2 T MSG (monosodium glutamate) 11 T Gebhardt's Chili powder 4 T cumin 4 T beef bouillon (instant, crushed) 36 oz Old Milwaukee beer 2 lb pork, cubed (thick butterfly pork chops) 2 lb chuck beef, cut into cubes 6 lb ground rump 4 large onions, finely chopped 10 cloves garlic, finely chopped 1/2 C Wesson oil or kidney suet 1 tsp mole (powdered), also called mole poblano 1 T sugar 2 tsp coriander seed (from Chinese parsley, cilantro) 1 tsp Louisiana Red Hot Sauce (Durkee's) 8 oz tomato sauce 1 T Masa Harina flour salt to taste In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer. In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min. Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste. Makes 1 pot. KEYWORDS: chili, spicy, winner, 1982, make ahead --------------------------End Recipe---------------------------- ~Title: C.V. Woods World Championship Chili Keywords: chefrec 1(3 lb) chicken 1 1/2 qt water 1/2 lb beef suet 1/4 c finely chopped celery 7 c peeled, chopper tomatoes 2 t sugar 5 lbs ctr cut pork chops , thin 4 lbs flank steak 3 medium onions, cut in 1/2 inch pieces 3 green peppers, cut in 3/8 inch pieces 1 lb jack cheese, shredded 6 long green chiles 1 t oregano 1 T ground cumin 1/2 t MSG 1 T pepper 4 t salt 5 T chili powder 1 t cilantro 1 t thyme 1 c beer 2 cloves garlic, finely chopped juice of lime Cut chicken into pieces and combine with water in large saucepan. Simmer 2 hours then strain off broth. In 2 qt saucepan combine celery, tomatoes and sugar and simmer1 1/2 hours. Boil chiles 15 min until tender, remove seeds and cut in 1/4 in squares. Mix oregano, cumin, MSG,pepper, salt, chili powder, cilantro and thyme with beer until all lumps are dissolved. Add tomato mixture, chiles, beer mixture and garlic to chicken broth. Melt suet to make 6-8 T droppings.Pour 1/3 of suet drippings into skillet, add 1/2 pork chops and brown. Repeat for remaining pork chops. Add pork to broth mixture and cook slowly 30 min. Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak in remaining drippings about 1/3 at a time. Add to pork mixture. Return to simmer and cook slowly about 1 hour. Add onions and green peppers, simmer 2-3 hours longer, stirring with wooden spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours. Reheat chili before serving. About 5 minutes before serving time, add cheese. Just before serving, add lime juice and stir with wooden spoon. Serves 12 KEY WORDS: chili, entertain, kids, main dish, outdoor, leftovers, make ahead, spicy, meat, beef, freezes well --------------------------End Recipe--------------------------------- Food & Wine 2/82 DYNAMITE CHILI WITH BEANS 2 C water 1/2 C dried pinto beans, soaked overnight then drained 1 T oil or bacon drippings 1 onion, sliced 1/2 green bell pepper, cored, seeded and chopped 1 garlic clove, minced 2/3 lb boneless pork, cut into 1/2" cubes 1/3 lb beef stew meat, cut into 1/2" cubes 16 oz canned whole tomatoes, drained 2 T chili powder 1 diced green chile, Jalapeno or Serrano 1 tsp dried oregano, preferably Mexican, crumbled 2 tsp cumin 1/3 C dry red wine salt and fresh ground black pepper to taste 2 T prepared tortilla flour or masa harina, mixed with water to form a paste (optional) Combine water and beans in medium saucepan and bring to boil over medium high heat. Reduce heat and simmer until tender, about 1 hour. Heat oil in large skillet over med-high heat. Add onion, green pepper, and garlic. Saute until tender. Transfer to Dutch Oven and set aside. Add pork and beef to same skillet. Brown well. Stir into vegetables in Dutch Oven. Add beans and their liquid along with tomatoes and seasonings. Mix well, cover and simmer 1 hour. Add wine and cook, uncovered, 30 minutes. Season with salt and pepper. If mixture is too liquid, stir in some of the tortilla flour paste to thicken. Serves 4 KEYWORDS: chili, hearty, spicy --------------------------End Recipe---------------------------- ~Title: Fred Drexel, 1981 World Champion Chili Keywords: chefrec FRED DREXEL'S 1981 WINNING RECIPE CHILI 2 1/2 lb beef brisket, cut into 1" cubes 1 lb lean pork, ground 1 large onion, chopped finely 2 T Wesson oil salt and pepper to taste 3 cloves garlic, minced 2 T diced green chilies 8 oz tomato sauce 1 beef bouillon cube 12 oz Budweiser beer 1 1/4 C water 4 T chili powder (or 6 T if desired) 2 1/2 T ground cumin 1/8 tsp dry mustard 1/8 tsp brown sugar 1 pinch of oregano In a large kettle or Dutch oven, brown the beef, pork and onions in hot Wesson oil. Add salt and pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick and bubbly. Stir occasionally. Serves 4 KEYWORDS: chili, spicy, winner, 1981, make ahead --------------------------End Recipe---------------------------- ~Title: Jay Pennington's Just Plain Good Chili Keywords: chefrec oil 3 medium onions, finely chopped 2 medium green peppers, finely chopped 3 stalks celery, finely chopped 8 lbs coarsely ground beef 1 can (6oz) tomato paste 2 can (1lb-13oz) cans stewed tomatoes 2 can (1lb) tomato sauce 1 can (7oz) chile salsa 3 cloves garlic, finely chopped 2 jar (3oz) chili powder 1 medium jalapeno chili, seeded and chopped 2 T salt Oregano garlic salt coarsely ground pepper Thinly cover bottom of heavy 2 gal pot with oil. Saute onions, green peppers and celery 10 min.. Add meat and cook 10 min or until brown. Stir in tomato paste, stewed tomatoes and tomato sauce. Add chopped garlic, chili powder, salt, dash oregano, chile salsa and jalapeno. Cook 30 min, season to taste with garlic salt and pepper, then simmer2 1/2 hours. Stir every 10-15 min. Serves 16 KEY WORDS: chili, entertain, freezes well, kids, leftovers, main dish, make ahead, outdoor, spicy, meat, ground beef, beef, --------------------------End Recipe--------------------------------- KATHY HIRDLER'S FIRE CAMP CHILI 100 lb pinto beans 48 large onions, chopped 4 C jalapeno chilies with juice 40 lb meat (ham, sausage, pork, bacon ends, ground beef, etc) 4 C chili powder salt to taste Soak beans overnight, then raise to a boil on high heat. Add all ingredients and simmer until tender (about 6 hours). Add water as necessary. Stir occasionally. Makes 60 gallons. Serves 1200 approximately. KEYWORDS: chili, feeds large number of hungry firefighters, party, Here's a recipe I've worked out recently: --------------------------End Recipe---------------------------- MARTIN'S TURKEY CHILI --------------------- 1 cup black beans 3 Tbsp olive oil 1 turkey breast (half breast), skinned 4 medium yellow onions, chopped 4 cloves garlic, minced 3 ribs celery, sliced 1 small green pepper, chopped 1 28-oz can crushed tomatoes 1/2 cup water 4 Tbsp chili powder 1/2 tsp cayenne pepper 1 tsp whole cumin seed Toppings: Shredded sharp cheddar cheese and sour cream OR Chopped ripe avocado 1. Soak the beans overnight in water to cover generously. Drain and rinse briefly. 2. Heat the oil in a large, heavy bottom pot over medium high heat. When hot, brown the turkey breast well on all sides. Remove and set aside. 3. Add the onions, garlic, celery, and green pepper. Saute, stirring frequently, until the vegetables are soft, 5-7 minutes. 4. Add the beans, tomatoes, water, chili powder, cayenne, and the turkey breast. Heat until the pot starts bubbling, then reduce heat to a slow simmer, partially cover, and simmer for 1 1/2 hour. Stir occasionally, watching carefully that the bottom does not start to stick. 5. Remove the turkey breast, remove the bone, and coarsely shred the meat with two forks (hold the meat with one fork, tear with the grain with the other.) Return the meat to the pot. 6. Heat a heavy bottom skillet over low heat. Add the whole cumin seed and toast 2-3 minutes, shaking the pan occasionally, until lightly brown and aromatic. Remove from heat. Coarsely crush the cumin in a mortar and pestle or with a rolling pin. Add to the pot. 7. Cook an additional one hour, or until the beans are tender. 8. For the traditional approach, top with the cheese and sour cream; for the modern/healthy approach, top with the avocado. Subject: Re: REQUEST: Green-Chile Stew Lines: 52 As the song says, chile verde me pediste -- chile verde te dare! CARNE DE PUERCO CON CHILE VERDE 3 lb boneless pork roast 4 12-oz cans of tomatillos, drained and crushed 3 to 6 4-oz cans chopped green chiles (Ortega mild green) 5 cloves of garlic, crushed 1 large onion, chopped 3/4 cup water salt & pepper optional -- your favorite fresh green chiles, chopped or sliced. Cilantro if you like it. Slice up the pork and trim away most of the fat. Dice both the lean meat and the fat into 1/2-inch cubes; set the diced fat aside. In a heavy pot over a hot flame, cook the lean pork with the water, stirring until the water is gone and the meat begins to brown. Add onion & garlic, and stir constantly until the onion becomes transparent. Reduce heat to a simmer and add tomatillos & canned chilis (be *sure* to drain the tomatillos before crushing; the water they are packed in is too salty). Cover the pot and simmer slowly for about an hour, stirring occasionally to prevent sticking. Meanwhile, render the diced pork fat into cracklings by sauteeing in a skillet over medium heat until the pieces are brown and crispy. Drain and salt the cracklings and set aside; save the lard for any other dish where you want some high-quality cholesterol stuff. After an hour the chile verde should be pretty juicy but not watery. Add a little water if it's too dry. Add salt & pepper to taste, and if you want it hotter, add your fresh chiles now. Cover and simmer again for at least half an hour. The longer the better. To serve, sprinkle with chopped cilantro (if used) and the cracklings. Serve with Spanish rice, tortillas, black beans, and ice-cold beer. Serves 6 or 8. Subject: Ten Chile Chili Lines: 53 Ten Chile Chili (Tho I can only count nine) 1/3 cup cumin seeds 2 tablespoons coriander seeds 2 ancho chiles 2 mulato chiles 4 pasilla chiles 6 pounds trimmed beef chuck, cut into 1 1/2 by 1/4 inch strips 1/2 pound thickly sliced lean bacon, cut crosswise into thin matchsticks 3/4 pound ham, finely diced 1 1/2 tablespoons corn oil 3 pounds large yellow Spanish onions, finely diced 3/4 cup diced celery 1 cup ground ancho chile powder 1/2 teaspoon cayenne pepper 5 bay leaves 1 pequin chile (optional) 3 jalapeno peppers, seeded and minced 3 serrano peppers, seeded and minced 1/2 can (3 1/2 ounces) chipotle chiles in adobo sauce, coarsely chopped 1 smoked ham hock 2 cans (24 ounces each) Italian peeled tomatoes, drained 1/2 cup golden tequila 2 cups beef stock 1/2 teaspoon rosemary 1 teaspoon crumbled sage 1 teaspoon oregano Preheat the oven to 500F. In a medium skillet, toast the cumin and coriander seeds over moderate heat until fragrant, 1 to 2 minutes. Immediately remove from heat. Grind to a powder in a spice grinder or food processor. Place the ancho, mulato and pasilla chiles on a baking sheet and toast them in the oven until fragrant and puffed up, about 2 minutes. Remove the stems and seeds and grind the chiles in a spice grinder or food processor until powdered. In a stockpot, combine the beef, bacon, ham and corn oil. Cook over moderate heat until the fat is rendered and the bacon is golden, about 20 minutes. Add the celery, ground chiles and ancho chile powder. Cook, stirring frequently, until the celery is softened and the chile powder is fragrant, about 10 minutes. Add the cayenne, bay leaves, pequin chile, jalapeno and serrono peppers, chipotle chiles, ham hock, tomatoes, tequila, stock, rosemary, sage and oregano. Simmer uncovered over low heat, stirring occasionally, for 4 hours. Subject: Successful Green Chili Stew Lines: 53 Serves 4-6 (depends on appetite) Cooking time: 1 - 1 1/2 hours serve with rice, and/or bread, and/or (fresh!) tortillas and butter, and/or sopapillas and honey, and/or chips and salsa/guacamole. 4 small cans diced green chiles i recommend 2 hot and 2 mild to get a good noserun while eating. 4 mild to be slightly hot all hot to be volcanic, of course. (you can of course also use the same amount, but frozen or fresh roasted) 1 lb. finely ground turkey 1 small zucchini, thinly sliced 1 cup frozen corn (off the cob) 14 oz. canned peeled tomatoes, with juice. 24 oz. water 4-6 garlic cloves, minced (depends on your taste, and the clove size) 1 tsp ground cumin 1 tsp italian seasoning 1 tsp salt Note: i make no bones about this being full of fat and salt. 1. Brown the ground turkey. just before it is done, add the garlic and saute it with the meat. Then put this into a large saucepan or dutch oven. I did not drain the fat off - i think this is part of what made it taste so good. besides, if it weren't a bit greasy, it wouldn't be authentic. :) 2. Turn on heat to medium high and add tomatoes + juice. use a spatula or something to cut up the tomatoes in the pan. then add the rest of the vegetables, the chiles, the water, and the seasoning. 3. Bring to a boil, then turn heat down and cook until zucchini becomes soft. Spoon into bowls and eat. Subject: Cheese Enchiladas Lines: 72 4 tb Flour 1 ds Black Pepper 3 tb Chili Powder 3 c Boiling Water 1/4 c Melted Butter or Oil 12 Corn Tortillas 2 ts Ground Cumin 10 oz Grated Cheese(cheddar/jack) 1 ts Salt 1 lg Onion diced or chopped 1 Beef Bouillon cube 1/2 c Green Pepper diced or chopt 1/2 ts Garlic Powder 1 1/2 c Cooking oil hot for frying Brown the Flour at about 450F. for 10-15 minutes; do not let it burn. Combine the browned flour with the other dry ingredients and blend with the butter (oil) over low heat until smooth. Slowly add the boiling water, about 1/2 cup at a time, stirring continuously. Add the bouillon cube and stir as you add the remaining water. Simmer the sauce for about one hour, stirring occasionally. Fry the Tortillas, one at a time, for about five to ten seconds per side in the hot oil (they should not get crisp, this is just to "cook" them a little -- the time depends entirely on the temperature of the oil). Remove them from the oil, draining excess oil back into skillet and then dip them in the hot enchilada sauce. Place tortilla on a plate and spoon about 1 tablespoon of a mixture of the Onion and Green Pepper along a line about 1-1/2 inch from the center of the tortilla. Place about 1 tablespoon of cheese along that line also. Carefully roll (it will be hot) the tortilla around the filling and place it seam side down in a rectangular baking dish. Repeat with all the tortillas. Pour the remaining sauce over the enchiladas and then spread some of the remaining onions/peppers over the top. Finally, top it with a generous portion of the grated cheese. Bake at about 300F. for 15-20 minutes. DO NOT OVER COOK! You can optionally add some spiced, cooked ground beef or some spiced cooked boneless chicken to the filling; reduce the onion/pepper/cheese amount by one-half and add one tablespoon of meat filling. ~Title: Salsa Fresca Categories: Sauces, Mexican, Texas/s.w. Yield: 4 servings 1 c Tomato Juice,Canned 1 Serrano, Finely miniced 1 1/2 Whole Tomatoes,Fresh 1 1/2 ts Salt 1/2 Whole Onion, Raw, Chopped 1 Garlic,Clove,Raw, Fine chop 2 tb Cilantro, Fresh, Chopped 1/8 ts Sugar 1 Jalapeno, Finely minced Blend together well and refrigerate at least 2 hours before serving. Subject: Smothered Burritos Lines: 78 Flour Tortillas (see below) Cheddar cheese and/or Refied Beans Monterey Jack cheese Chili Verde (see below) - all grated Mozzarella cheese and/or 4 c Flour 1 ts Shortening 1 ts Baking soda Warm water, 1 to 1 1/2 cups 1 ts Salt 3 c Diced, roasted and peeled 2 lb Diced lean pork OR - Anaheim peppers (see - diced lean or ground beef - below) - OR diced chicken OR 1 tb Shortening 28 oz Ortega whole green chilis, 1 tb Flour - chopped 1/4 ts Garlic salt 2 c Water 1/4 ts Black pepper SMOTHERED BURRITOS Heat flour tortilla on grill about 10 seconds; turn and heat another 10 seconds until hot. Add about 3/4 cup refied beans; roll. Place on serving plate. Top with Chili Verde and generous amounts of cheeses, using as desired. Buzz in microwave about 3 minutes, until cheese is melted. Enjoy! FLOUR TORTILLAS Mix flour, baking soda, salt and shortening with hands until thoroughly combined. Add enough warm water to make a manageable dough (easy to roll). Pinch off pieces of dough about the size of a biscuit. Roll into a circle about 1/8-inch thick. Put on heated 300-degree grill for about 6 seconds; turn and cook another 8 seconds. Repeat with remaining dough. Makes 24 flour tortillas. Tortillas may be frozen. Stack between sheets of waxed paper. "When my children were growing up, I always made the Flour Tortillas in the evening for the next day. Sometimes I made dessert flour tortillas by decreasing the salt to 1/2 teaspoon and adding 1/2 teaspoon sugar to the dough. I would heat them on the grill, then immediately top with cinnamon and sugar or honey." CHILI VERDE Roast Anaheim peppers in 350-degree oven about 15 minutes; turn and roast an additional 15 minutes. Remove from oven; cool. (The peppers may be frozen at this point.) To peel roasted Anaheims, steam a few minutes; cool as needed, then peel and dice. Add 2 cups water; set aside. In a large skillet, cook pork (or beef) in melted shortening until browned and completely cooked. Add flour, garlic salt and pepper, blending well. Add Anaheim pepper mixture; bring to a boil. Reduce temperature and simmer 10 minutes. Preparation time: 20 minutes Cooking Time: about 15 minutes Subject: COLLECTION: Green Chilies Lines: 200 Here are a few recipes using green chilies as well as some of the *traditional* Chili recipes I hope that you will find something that you ENJOY!!! Hawk ---------- Recipe via Meal-Master (tm) v8.01 Title: Caldillo(New Mexican Green Chili Stew Categories: Mexican, Main dish, Soups Yield: 4 servings 2 lb Lean beef round or pork 2 T Oil 3 ea Medium potatoes, diced 1/2 c Onion, sliced 1 ea Large garlic clove, minced 2 t Salt 6 ea Green chilies Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes to browned meat together with onion, garlic, salt, chili and enough water to cover. Continue to add water if necessary. It will have a soupy consistency. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Chili Salsa Dip (BEWARE VERY HOT) Categories: Appetizers, Dips, Vegetables Yield: 6 servings 12 ea Tomatillos; * 1/2 c Yellow Onion; Chopped 5 ea Jalapeno Peppers; ** 1 1/2 t Garlic; Minced 1 1/2 t Fresh Tarragon; Chopped, OR 1/2 t Dried Tarragon; Crushed 1/2 t Sugar 1/2 t Salt 1/8 t Black Pepper 3 tb Fresh Cilantro; Chopped 2 tb Lime Juice 2 tb Olive Oil * Tomatillos are Mexican green tomatoes in husks. ** Remove the stems and Carefully split each pepper and remove the seeds. Remember to wear rubber gloves!!! Coarsely chop the tomatillos and place in a bowl. Add all the other ingredients and mix well. May be served at room temperature, or chilled. AGAIN BEWARE AS THIS DIP IS VERY VERY HOT!!!!!! Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey Jack Cheese, Cheddar Cheese ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Chilies Rellenos (Stuffed Green Chili) Categories: Mexican, Main dish, Vegetables Yield: 5 servings 10 ea Green chilies roast&peel 10 oz Longhorn or Jack cheese -----------------------BATTER------------------------ 1 c All-purpose flour 1 t Baking powder 1/2 t Salt 3/4 c Cornmeal 1 c Milk 2 ea Eggs, slightly beaten Cut cheese into slices 1/2" thick and the length of the chili. Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point). Dip in batter and fry in hot oil or lard until golder brown. Drain and serve. May be garnished with green chili sauce if desired. To make batter, combine flour, baking powder, salt and cornmeal. Blen milk with egg;then combine milk and egg mixture with dry ingredients. Add more milk if necessary for smooth batter. Using a spoon, dip stuffed chilies in batter. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Chili with White Beans Categories: Mexican, Main dish, Chili Yield: 10 servings 2 Lge. bell peppers, seeded 3 tb Salad oil 2 c Green onions & tops sliced 8 Cloves garlic minced/pressed 4 ts Ground cumin 6 cn Tomatillos (16oz.each) 4 cn Diced green chiles (7oz.ea.) 6 cn Italian white beans, drained 3 lb Pork shoulder trimmed of fat 4 ts Oregano 1/2 ts Cayenne pepper 1/2 c Lightly packed cilantro leaf Thinly slice bell pepper crossswise. Heat oil in a 10 qt. pot over med-hi heat; add bell peppper, onions, garlic, and cumin. Cook, stirring, until onions are soft. Mix in tomatillos (break up with spoon) and their liquid, chiles, beans, pork oregano, and red pepper. Bring to boil; reduce heat and simmer until pork is tender when pierced (abt 2 hrs.) For a thin chili, cook covered; for thicker chili, cook uncovered to desired consistency. Stir occasionally. Stop here. Cover. Refrigerate for 3 days. Reheat before continuing. Reserve a few cilantro leaves; chop remaining leaves. Stir choppped cilantro into chili; garnish with reserved leaves. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green chili con carne Categories: Pork, Meats, Mexican, From cook4u, Rice Yield: 1 servings 2 1/2 lb Boneless pork loin 3 tb Safflower oil 2 1/2 c Cored, seeded green peppers Cut into 1-in. cubes 1 tb Garlic, minced 3 c Drained, canned mexican Green tomatoes, or use Peeled, seeded and chopped Ripe tomatoes 6 oz Can chopped green chilies 2 tb Cumin 1/4 ts Ground cloves 2 tb Fresh chopped coriander 1 c Dry white wine 1. Cut the meat into 1 1/2-in. cubes 2. Heat the oil in a pressure cooker. When it is quite hot, add about 1/3 of the meat cubes. Cook, stirring, until nicely browned. 3. Using a slotted spoon, transfer the cubes to a platter. Add another third of the meat cubes and brown them. Transfer them to the platter. Brown the remaining meat cubes and transfer them to the platter. 4. Add the green peppers to the fat remaining in the cooker and cook until wilted. Add the garlic and cook about 5 sec., stirring. 5. Return the meat cubes to the cooker. Add the remaining ingredients and mix well. Cover with the lid and add the pressure regulator. Cook 20 min. 6. Remove the lid according to the manufacturer's instructions. Cook down, uncovered, about 10 min. or until the sauce is reduced slightly. Serve with cumin rice. This dish: Chili verde ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: GREEN CHILI WITH PORK Categories: Chili, Spicy Yield: 6 servings 1/2 c Olive oil 4 c Onions, chopped, yellow 8 x Garlic cloves, chopped 1 x Potato, peeled and grated 12 x Poblano chilies (1 1/2 lb), 1 x 1/2" pieces 1 1/2 T Oregano, dried 1 x 1/2" cubes 5 c Chicken stock or canned brot 28 oz Tomatoes, italian plum, 8 x Jalapeno peppers, 1 x Fresh stemmed and minced 3 x Carrots, sliced crosswise, 28 oz Green chilies, 3 lb Pork,boneless shoulder, In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the Oil over medium heat. Add Onions, Garlic, Jalapenos, and carrots. Cook,stirring once or twice, for 10 minutes. Stir in Oregano and Pork cubes and cook until Pork has lost its pink color, about 20 minutes. Stir occasionally. Stir in the chicken stock, 1 tsp of Salt, crushed Tomatoes and the grated potato. Bring to a bOil, then lower the heat and cook partially covered, for 1 1/2 hours, stirring occasionally. Cut the Poblano into 1/2" strips. Add them to the Chili and cook , stirring often, for another 30 to 45 minutes or until the Pork is tender and the Chili is thickened to your liking. Taste for correct seasonings and let cook another 5 minutes. Serve hot. NOTE: To roast Poblanos, stick them on a serving fork and turn over a gas burner until thoroughly charred. Wrap Chilies in a paper bag after you roast them. When cool, rinse under cold running Water, rubbing off the burned skin. Pat dry and de-stem Chilies. Subject: COLLECTION: Mexican Chile Recipes Lines: 588 * Exported from MasterCook II * Chile Con Queso (Chiles With Cheese) Recipe By : The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3 Serving Size : 6 Preparation Time :0:00 Categories : Cheese Mexican Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 fresh green chiles -- roasted and peeled 5 tablespoons peanut oil 1 medium onion -- thinly sliced 1 medium tomato -- skinned 3/4 cup milk 3 tablespoons water 1/2 pound muenster or mild cheddar cheese 1 1/2 teaspoons salt I had always thought of chile con queso as a Texas dish until I went to Chihuahua. It is eaten thereas a vegetable with broiled meats, and it is also sered as an appetizer with hot tortillas. The light green Anaheim chile with which it is made is grown extensively in the north of Mexico and southwestern United States. It is used a great deal in the cooking of Chihuahau and Sonora. Two of the best Mexican cheeses come from Chihuahua--the queso Chihuahua made by the Mennonites, living there in settlements, and the queso asadero, a very creamy, slightly acidy cheese that is layered like the mozzarella. It is always used cooked, and gives the lovely creamy stringiness that the mexicans hold in high esteem. It is curious that in some parts of the State they use a wild plant to coagulate the milk instead of the more usual rennet. I have not yet been able to find out what this is--possibly a type of thistle that I have seen mentioned in the same connection in an old Spanish cookbook. Roast and peel the chiles and cut them into rajas (strips) without removing the seeds. Heat the oil and cook the onion, without browning, until it is soft. Slice the tomato thinly and add it with the rajas to the onions in the pan. Cover and cook over a medium flame for about 8 minutes. Add the milk and water and let the mixture cook for a few minutes more. Just before serving, cut the cheese into thin slices and add, with the salt, to the chile mixture. Serve as soon as the cheese melts. - - - - - - - - - - - - - - - - - - NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com * Exported from MasterCook II * Chile Rellenos (Stuffed Chiles) Recipe By : The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3 Serving Size : 6 Preparation Time :0:00 Categories : Meats Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ___Picadillo___ 3 pounds boneless pork 1/2 onion -- sliced 2 cloves garlic -- peeled 1 tablespoon salt 6 tablespoons lard or the fat from the broth 1/2 medium onion -- finely chopped 3 cloves garlic -- peeled and chopped 8 peppercorns 5 whole cloves 1/2 inch stick cinnamon 3 tablespoons raisins 2 tablespoons almonds -- blanched & slivered 2 tablespoons acitron or candied fruit -- chopped 2 teaspoons salt 1 1/4 pounds tomatoes -- peeled and seeded ___Tomato Broth___ 1 1/4 pounds tomatoes -- peeled and seeded 1/4 medium onion -- roughly chopped 2 cloves garlic -- peeled and chopped 1/4 cup lard or reserved fat from the broth 4 whole cloves 6 peppercorns 2 small bay leaves 2 1/2 sticks cinnamon 1/4 teaspoon dried thyme 3 cups reserved pork broth salt -- to taste ___The Chiles___ 6 chiles poblanos -- or bell peppers ___The Batter___ Peanut oil - at least 3/4" deep 4 eggs -- separated 1/4 teaspoon salt a little flour This dish consists of large chiles or bell peppers stuffed with meat or cheese, coated with a light batter, and fried. They are served in a light tomato broth. There is alays an exclamation of pleasure and surprise when a cazuela of golden, puffy chiles rellenos sitting in their tomato broth is presented at the table. If you have eaten those sad, flabby little things that usually turn up in so-called Mexican restaurants in the United States as authentic chiles rellenos, you have a great surprise in store. Here is yet another prime example of the fine feeling the Mexicans have for texture in their food: you bite through the slightly crisp, rich chile poblano to experience the crunch of the almonds and little bits of crystallized fruits in the pork filling. Then there is the savory broth to cut the richness of the batter. Chiles poblanos are imported in great quantities to large centers of Mexican population here in the States but very few find their way to the East. (Maybe this was true in 1972 when this book was published, but these days they are readily available here in Cambridge. To me, bell peppers are no substitute.) I am afraid the bell pepper is about the only suitable substitute for appearance and size--you can always spike them with a little chile serrano. Assembling the chiles may seem like a long laborious task, but it is no more complicated and time consuming than most worthwhile dishes, and this dish is certainly worthwhile. Prepare the picadillo: Cut the meat into large cubes. Put them into the pan with the onion, garlic, and salt and cover with cold water. Bring the meat to a boil, lower the flame and let it simmer until just tender--about 40 to 45 minutes. Do not overcook. Leave the meat to cool off in the broth. Strain the meat, reserving the broth, then shred or chop it finely and set it aside. Let the broth get completely cold and skim off the fat. Reserve the fat. Melt the lard and cook the onion and garlic, without browning, until they are soft. Add the meat and let it ook until it begins to brown. Crush the spices roughly and add them, with the rest of the ingredients to the meat mixture. Cook the mixture a few moments longer. Mash the tomatoes a little and add them to the mixture in the pan. Continue cooking the mixture over a high flame for about 10 minutes, stirring it from time to time so that it does not stick. It should be almost dry. Prepare the tomato broth: Blend the tomatoes, with the juice extracted from their seeds, with the onion and garlic until smooth. Melt the lard and fry the tomato puree over a high flame for about 3 minutes, stirring to prevent sticking. Add the rest of the ingredients and cook them over a high flame for about 5 minutes, stirring. Add the pork broth and continue cooking the broth over a medium flame for about 15 minutes. By that time it will be well seasoned and reduced somewhat--but still a broth rather than a thick sauce. Add salt as necessary. Prepare the chiles: Put the chiles straight onto a fairly high flame or under the broiler--not into the oven--and let the skin blister and burn. Turn the chiles from time to time so they do not get overcooked or burn right through. Wrap the chiles in a damp cloth or plastic bag and leave them for 20 minutes. The burned skin will then flake off very easily and the flesh will become a little more cooked in the steam. Make a slit in the side of each chile and carefully remove the seeds and veins. Be careful to leave the top of the chile, the part around the base of the stem, intact. (If the chiles are too picante, let them soak in a mild vinegar and water solution for about 30 minutes.) Rinse the chiles and pat them dry. Stuff the chiles until they are well filled out. If you are using bell peppers, add some chopped fresh chile to make them a little picante. Set them aside on paper toweling while you make the batter. Prepare the batter: Heat the oil until it starts to smoke. Meanwhile, beat the egg whites until they are stiff, but not too dry. Add the salt and egg yolks one by one, beating well after each addition. Pat the chiles completely dry (or the batter will not adhere) and sprinkle them lightly with flour. Coat them with the batter. Fry the chiles in the hot fat, turning them from time to time, until they are an even gold all over. Drain the chiles on the paper toweling and place them in the tomato broth--it should come about halfway up the chiles--to heat through over a low flame. Serve immediately. Variation: Chiles Rellenos De Queso (Chiles Stuffed With Cheese) Follow the instructions for Chiles Rellenos but stuff the chiles with slices of mozzarella or mild Cheddar cheese instead of the picadillo. In Mexico the braided queso de Oaxaca is generally used. - - - - - - - - - - - - - - - - - - NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com * Exported from MasterCook II * Chiles En Nogada (Chiles in Walnut Sauce) Recipe By : The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3 Serving Size : 6 Preparation Time :0:00 Categories : Mexican Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 chiles poblanos 1 small bunch Italian parsley seeds of one small pomegranate ___Picadillo___ 3 pounds boneless pork 1/2 onion -- sliced 2 cloves garlic -- peeled 1 tablespoon salt 6 tablespoons lard or the fat from the broth 1/2 medium onion -- finely chopped 3 cloves garlic -- peeled and chopped 8 peppercorns 5 whole cloves 1/2 inch stick cinnamon 3 tablespoons raisins 2 tablespoons almonds -- blanched & slivered 2 tablespoons acitron or candied fruit -- chopped 2 teaspoons salt 1 1/4 pounds tomatoes -- peeled and seeded 1 pear -- peeled and chopped 1 peach -- peeled and chopped ___Nogada (Walnut Sauce)___ 25 fresh walnuts -- shelled 1 small piece white bread -- without crust 1/4 pound farmer cheese 1 1/2 cups Thick Sour Cream -- See recipe 1/2 teaspoon salt -- * large pinch powdered cinnamon This is one of the famous dishes of Mexico: large, dark green chiles poblanos stuffed with a pork meat picadillo and covered with a walnut sauce. It is decorated with red pomegranate seeds and the large-leafed Italian parsley. The recipe is said to have been concocted by the grateful people of Puebla, who were giving a banquet in honor of Don Agustin de Iturbide's saint's day, August 28 in 1821. He and his followers had led he final revolt against Spanish domination; as self-proclaimed emperor he had just signed the Treaty of Cordoba. All the dishes at the banquet were concocted of ingredients of the colors of the Mexican flag; in this dish were the green chiles, the white sauce, and the red pomegranate seeds. It is almost worth a special journey to Mexico City or, better still, to Puebla toward the end of August. By then it is well on in the rainy season, and the fresh crop of walnuts will have been gathered. The peasants come in from the country with them, and you can see them sitting on the sidewalks at every street corner selling little piles of a dozen walnuts. Sometimes they are crammed into small paper bags, but the top one will always be cracked open so that you can see its quality. The flesh is tender, almost milky, with a very delicate flavor, and the papery skin around it can be peeled off easily. Practically every restaurant will have chiles en nogado on the menu, and no family fiesta will be complete without them during their short season. You really have to use chiles poblanos for this dish. Bell peppers or the canned, peeled green chiles are no substitutes. The walnuts should be very fresh, but in a pinch you could use the commercially packed walnuts, which soften and swell when soaked in water overnight. One of the points most vehemently discussed among Mexican cooks is whether the chiles for this dish should be capeados (covered with beaten egg and fried) or not. I agree with those who say no; I think the rich sauce and batter together is too much. They are served warm with the cold sauce poured over them at the last moment. But if you personally prefer them capeados, then do it that way. * Many people like a slightly sweet sauce, while others prefer it a little salty--it is entirely a mater of taste. If you prefer sweet, substitute 1 1/2 tablespoons of sugar for the 1/2 teaspoon salt. Prepare the picadillo: Cut the meat into large cubes. Put them into the pan with the onion, garlic, and salt and cover with cold water. Bring the meat to a boil, lower the flame and let it simmer until just tender--about 40 to 45 minutes. Do not overcook. Leave the meat to cool off in the broth. Strain the meat, reserving the broth, then shred or chop it finely and set it aside. Let the broth get completely cold and skim off the fat. Reserve the fat. Melt the lard and cook the onion and garlic, without browning, until they are soft. Add the meat and let it ook until it begins to brown. Crush the spices roughly and add them, with the rest of the ingredients to the meat mixture. Cook the mixture a few moments longer. Mash the tomatoes a little and add them to the mixture in the pan. Continue cooking the mixture over a high flame for about 10 minutes, stirring it from time to time so that it does not stick. It should be almost dry. Prepare the walnut sauce: Cover the nuts with boiling water and leave them to soak for 5 minutes. (If you leave them soaking too long the skin will become too soft and will be more difficult to remove.) Remove the papery brown skin--it should come off quite easily. Cover the walnuts with cold water and leave them to soak overnight. Blend all the ingredients until they are smooth. Prepare the chiles: Put the chiles straight onto a fairly high flame or under the broiler--not into the oven--and let the skin blister and burn. Turn the chiles from time to time so they do not get overcooked or burn right through. Wrap the chiles in a damp cloth or plastic bag and leave them for 20 minutes. The burned skin will then flake off very easily and the flesh will become a little more cooked in the steam. Make a slit in the side of each chile and carefully remove the seeds and veins. Be careful to leave the top of the chile, the part around the base of the stem, intact. (If the chiles are too picante, let them soak in a mild vinegar and water solution for about 30 minutes.) Rinse the chiles and pat them dry. Stuff the chiles until they are well filled out. Cover the chiles with the sauce and garnish with parsley leaves and pomegranate seeds. - - - - - - - - - - - - - - - - - - NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com * Exported from MasterCook II * Elote Con Crema (Fresh Corn With Cream, Chiles, & Cheese) Recipe By : The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3 Serving Size : 6 Preparation Time :0:00 Categories : Mexican Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 1/2 medium onion -- finely chopped 1 clove garlic -- peeled and chopped 5 chiles poblanos -- roasted and peeled 4 cups corn -- * 1/4 pound mild cheddar cheese -- in small cubes 1 teaspoon salt Thick Sour Cream -- See recipe Again, there are so many variations of corn-chile-cream dishes that is is hard to know just which recipe to choose. For a change, the chiles could be left whole, stuffed with corn and cheese, and cooked in cream. But this combination is delicious any way. This is a very rich dish, and is very good served as a separate course with hot tortillas. It is best eaten right after it's cooked, as the cheese gets tough when reheated. Preheat the oven to 350 degrees F. Melt the butter and cook the onion and garlic, without browning, until they are soft. Cut the chiles into rajas (strips), add them to the pan, and cook them, covered, 8 minutes. Add the corn, heese, and salt to the chile mixture. Cover tightly with foil or a lid and let it bake for 20 minutes for frozen corn. If you use fresh corn, cook for 40 minutes, adding the cheese after the first 20 minutes of cooking time. Serve the vegetables hot, with the sour cream. - - - - - - - - - - - - - - - - - - NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com * Exported from MasterCook II * Papas Fritas Con Rajas (Potatoes Fried With Chile Strips) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Mexican Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 chiles poblanos -- roasted and peeled 2 tablespoons peanut oil 1 1/2 medium onions -- thinly sliced 1 teaspoon salt 2 pounds red bliss or other waxy potatoes This is an excellent accompaniment for roasted and broiled meats, especially if you want something more substantial than the rajas alone. I shall never forget the wonderful smell of the chiles frying as we would walk in very hungry at lunch time. Sometimes our maid Rufina would use strips of the long, thin, dark green chile chilaca, which can bite your stomach as well as your mouth quite fiercely. Cook the potatoes but be careful not to cook them too much; they should be al dente, or they will disintegrate during the frying. Remove the seeds and veins from the chiles and cut them into strips about 1 1/2 inhes long and 1/2 inch wide. If the chiles seem too picante, soak them in salted water for about 30 minutes. Heat the oil and fry the onions gently, without browning them, until they are soft. Add the chile strips, potatoes, and salt to the onions in the pan. Without coverint the pan, fry the potatoes until theyare nicely browned, stirring the mixture from time to time, as the chile and onions are apt to stick to the bottom of the pan. - - - - - - - - - - - - - - - - - - NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com * Exported from MasterCook II * Rajas Con Jitomate (Chile Strips With Tomatoes) Recipe By : The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3 Serving Size : 6 Preparation Time :0:00 Categories : Mexican Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 chiles poblanos -- roasted and peeled 6 tablespoons peanut oil 1 1/2 medium onions -- thinly sliced 1 teaspoon salt 2 pounds tomatoes -- peel, seed, chop Remove the seeds and veins from the chiles and cut them into strips about 1 1/2 inhes long and 1/2 inch wide. If the chiles seem too picante, soak them in salted water for about 30 minutes. Heat the oil and fry the onions gently, without browning them, until they are soft. Add the chile strips, tomatoes and salt to the onions in the pan. Cook uncovered, over a fairly high flame until the vegetables are well seasoned and the liquid has evaporated--about 10 minutes. This is excellent served like a thick sauce over Torta de Elote. It also makes a very good accompaniment to plain broiled meat, fish, or chicken. - - - - - - - - - - - - - - - - - - NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com * Exported from MasterCook II * Rajas De Chile Poblano (Chile Poblano Strips) Recipe By : The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3 Serving Size : 6 Preparation Time :0:00 Categories : Mexican Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 chiles poblanos -- roasted and peeled 6 tablespoons peanut oil 1 1/2 medium onions -- thinly sliced 1/2 teaspoon salt In the central and northern part of Mexico, where the chile poblano is used a great deal, to ask for rajas most commonly means strips of chile poblano cooked in this way. It makes an excellent accompaniment for broiled meats. Remove the seeds and veins from the chiles and cut them into strips about 1 1/2 inhes long and 1/2 inch wide. If the chiles seem too picante, soak them in salted water for about 30 minutes. Heat the oil and fry the onions gently, without browning them, until they are soft. Add the chile strips and salt to the onions in the pan, cover, and cook gently for about 8 minutes. You can always prepare these ahead of time and they will keep in the refriegerator for several days. They are inclined to get a bit soggy if you freeze them. - - - - - - - - - - - - - - - - - - NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com * Exported from MasterCook II * Thick Sour Cream Recipe By : The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3 Serving Size : 1 Preparation Time :0:00 Categories : Condiments Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pint heavy cream 2 tablespoons buttermilk Many recipes from central Mexico call for cream. it should be slightly sour, liek the creme fraiche of France. I suggest that you make your own, which is far more satisfactory that using the commercial brands. Put the cream and buttermilk into a glass jar and mix them well together. Cover with plastic wrap and set the mixture aside in a warm place, but not too warm (a strong pilot light is too warm; the cream will taste "cooked" and a skin will form) until it is set, about 6 hours. Put the crem into the refrigerator overnight; it will thicken and become more solid. Some creams will sour more quickly, and some become thicker than others. The milk experts inform me that these are uncontrollable factors depending on the culture of the buttermilk, the amount of light and heat to which the cream was exposed before it was used, and even the bateria in one's own kitchen. For Thin Sour Cream you can substitute light for heavy cream. ~Subject: Hot Chicken Salad Hot Chicken Salad 3 cups cubed cooked chicken breast 3 cups celery diced small 1/2 cup slivered almonds 1/2 cup water chestnuts (sliced) Mix together in a large bowl and set aside. 1/2 cup mayonnaise 1/2 cup sour cream 1/2 tsp. salt 2 tbsp. grated onion Mix together and pour over chicken mixture. Mix very slightly. Pour into a 9"X13" baking pan. Topping: 1 1/2 cups grated cheddar cheese 1 1/2 cups crushed potato chips Spread cheese on top of the chicken salad. Sprinkle with the potato chips. Bake for 10 minutes at 400 degrees. Lines: 31 Turkey and White Bean Chile Serves 6 1 1/2 lbs. ground turkey 1 c. chopped onion 1 1/2 c. chicken broth 2 tsp. ground cumin 1 1/2 tsp chopped fresh or 1/2 tsp. dried oregano leaves 1 tsp. ground cinnamon 1 tsp. Chile powder 1/8 tsp. cayenne pepper 3 cloves garlic, finely chopped 1 4 oz. can chopped green chiles, drained 1 c. chopped red bell pepper 1 15 oz. can great northern beans, rinsed and drained Cook ground turkey, onion and 3/4 cup of the broth in a 3-quart saucepan over medium heat 5 minutes, stirring occasionally, until turkey is white and onion is tender. Stir in remaining broth, teh cumin, oregano, cinnamon, chile powder, red pepper, garlic and green chiles; reduce heat. Cover and simmer 15 minutes. Stir in bell pepper and beans. Cook uncovered over low heat 20 to 30 minutes or until most of the liquid has evaporated. Top with salsa and cheese. Subject: COLLECTION (3) Tomatillo Recipes Lines: 120 Chipotle Tomatillo Salsa No. 2838 Yields 1 Cup 3 Chipotle Chiles, From 1 small Red Onion, Chopped Canned Chipotle Chiles 1/3 Cup Fresh Cilantro, in Adobo Sauce, Rinsed Chopped & Patted Dry 1 Tbls Rice Vinegar 1 tsp Corn Oil 1/2 tsp Dried Oregano 1 Lb Tomatillos, Husks - Salt Removed, Halved - Pepper 2 tsp Corn Oil Puree the chiles in a blender. Transfer to a large bowl. Heat the first measure of corn oil in a large, heavy skillet over high heat. Add the tomatillos. Saute until browned on all sides (about 7 minutes). Transfer to a work surface. Add the second measure of corn oil to the skillet. Saute the onion until tender (about 43 minutes). Add the onion to the chile peppers. Chop the tomatillos. Add to the onion & chile mixture. Mix in the cilantro, vinegar and oregano. Season with salt and pepper. Cover. Chill. Bring to room temperature before serving. Green Chckn Enchiladas (Enchiladas Verdes) No. 2452 Yields 6 Servings THE FILLING: 3 Lb Fresh Tomatillos 2 Whole Chicken Breasts, 1 Clove Garlic, Peeled & Halved Minced 2 Cloves Garlic, Peeled 4 Serrano Chiles, Stems 1/2 Carrot, Cut In Pieces Removed 1 Yellow Onion, Peeled 1 tsp Sugar & Halved - Salt 1 Bay Leaf, Broken - Pepper 3 Sprigs Parsley 3/4 Cup Chicken Broth (From 2 Cups Sour Cream Poaching the Chicken) 1/2 Cup Heavy Cream 3 oz Queso Fresco or 6 oz Monterey Jack "Enchilada Cheese", SAUCE & ASSEMBLY: Crumbled 12 6" Corn Tortillas Start with the filling: Place the chicken in a saucepan. Add water to cover. Add the garlic, carrot, bay leaf, parsley and half the onion. Bring to a boil. Reduce heat. Cover. Simmer until the chicken is tender (about 30 minutes). Let cool in the broth. Remove the meat from the skin and bones. Shred the chicken meat. Cover to prevent it from drying out. Set aside. Strain the broth. Set aside. Combine the sour cream with the heavy cream. Let stand at room temperature for 30 minutes to thicken. Shred the cheese. Set aside. Slice the remaining onion. Rinse with cold water. Set aside 2 slices of onion per serving. Add the left over onion to the broth. Combine the shredded chicken with half of the shredded cheese. Set the remaining cheese aside. Add 1/4 of the sour cream to the chicken and cheese mixture. Blend carefully. Heat about 1" of oil in a large skillet (one big enough to hold an unrolled tortilla flat) to 300 degrees. Pass the tortillas, one at a time, through the oil (to soften and seal them). Press between paper towels to remove excess oil. Divide the filling equally between the tortillas. Roll each up and place, seam side down, in a buttered casserole dish. Keep covered while preparing the sauce. Preheat the oven to 400 degrees. Remove the husks from the tomatillos. Wash off any sticky residue. Combine the tomatillos, chiles and minced garlic. Puree (a food processor will do this best). Place the mixture in a saucepan. Bring to a boil. Stir in the sugar, salt, pepper and the measured amount of the chicken broth. Keep hot. Cover the tortillas in the baking dish. Bake until heated through (about 10 minutes). Cover with the sauce. Top with the reserved shredded cheese. Bake, uncovered, until the cheese melts (5-8 minutes). Garnish with the reserved onion slices and the crumbled cheese. Serve at once with the remaining (room temperature) sour cream mixture. Salsa Tomatillo (Green Tomato Salsa) No. 2040 Yields 2 Cups 1 Clove Garlic, Peeled 1 Pinch Sugar 1/2 Yellow Onion, Peeled - Salt 3 Serrano Chiles, Stems 4 Sprigs Cilantro Removed - Water 2 1/2 lb FRESH Tomatillos Use the metal blade of a food processor. Drop the garlic through the feed tube with the motor running. Add the onion and pulse to chop. Place in a strainer and rinse with cool water to remove the bitter milky liquid. Remove the husks from the tomatillos. Rinse. Quarter. Place the tomatillos and chili peppers in the workbowl of the food processor. Pulse to mince finely. Add the cilantro. Pulse to combine. Stir the onions and tomatillos together. Add sugar and salt to taste. Keeps less than 8 hours. Add water if the salsa thickens before being used.