Category: Mexican

  • Salsa verde

    Salsa verde

    Also known as green salsa or tomatillo salsa. 6 tomatillos, cut into 2-inch pieces 6 large sprigs of cilantro Grind up in blender. You should not need to add water, but if it is too thick, add up to 1/4 C water. Stir in a couple tablespoons of finely chopped peppers (sweet or hot), a…

  • Sangrita (a tequila chaser)

    This sounds like an intriguing beverage to take to Burning Man…or maybe I just need to go to Mexico again! 1 C fresh-squeezed orange juice 1/2 C fresh-squeezed lime juice 2 T grenadine 1 t cayenne powder -or- 2 t bottled hot sauce Salt to taste Chill and serve in shot glasses as a chaser…

  • Chile-meatball soup

    Meatballs 2 large poblano chiles 1 lb ground beef 1/2 C grated zucchini 1/4 C grated onion 1/4 C panko 1 large egg, beaten 2 minced garlic cloves 1 T ground cumin 1 t oregano 1/2 t salt Line a large baking sheet with plastic wrap. Char the chiles over a stove burner until blackened…

  • Potato Enchiladas with Tomato-Chile Sauce

    This comes from a Bon Appetit recipe. It’s especially intriguing because it has no meat and no dairy, something that is often found in enchiladas. Enchiladas 1-1/2 lb potatoes, peeled and cut into 2-inch pieces 1 T butter 1 C chopped green onions 1/2 green bell pepper, chopped 1/2 red bell pepper, chopped 1/2 yellow…

  • Simplest pinto beans

    This is what I use instead of refried beans for tacos or burritos dinners. It makes enough for two people, as long as there are plenty of tortillas and cheese and other toppings. Soak 1 C of pinto beans and put into a pressure cooker. Add a large onion, cut into 8 chunks. Add water…

  • Holy frijole mole

    This stuff is awesome. You can substitute tofu or cooked potatoes for the beans, or just eat the sauce over rice. Or skip the rice and just eat it with a spoon. It’s that good. And the color is absolutely amazing, a deep, rich, yummy almost-black brown. It’s good on eggs, too. It was originally…

  • Ancho Chile Salsa

    5 dried ancho chiles, stemmed and seeded 5 sun-dried tomatoes (not the oil-packed kind) 1 C dark brewed coffee 3 oz pitted prunes 2 T toasted slivered almonds 1 chipotle chile in adobo 1 T grated Ibarra or semi-sweet chocolate 1/4 t toasted ground cumin 1 to 1-1/2 t ground canela (Mexican cinnamon) 1. Toast…

  • Green tomatillo salsa (salsa verde)

    15 tomatillos, husked and finely chopped 3 serrano chiles, finely minced 1 bunch cilantro, finely minced 2 T lime juice 2 t sugar 1 t salt Combine ingredients and allow flavors to blend for a few hours. This is good with seafood or eggs, or you can just scoop it up with tortilla chips.

  • Enchiladas

    Makes one 9×12 pan with 12 enchiladas. Sauce: 2 T olive oil 1 C chopped onion 2 cloves garlic 2 T chili powder 2 t cumin Salt, pepper 2 C tomato puree 1 C stock or water To make the sauce: Saute the onion and garlic in the oil. Add the chili powder, cumin, salt,…

  • Mexican King’s Bread

    Place ingredients in a bread machine, in the order indicated by your manual, and press start. 2/3 C milk 1/4 C butter 1 T rum 2 eggs 1/4 C sugar 1 t salt 1 t grated orange peel 3 C bread flour 2 t yeast