Archive for the ‘Ethnic’ Category

Mole Sauce

This sauce is Oaxacan-style. 12 ounces whole dried anchos and pasilla chiles 1 to 2 chiles de ?rbol or dried chipotles Water 6 tablespoons sesame seeds 1 teaspoon anise seeds 1/2 teaspoon cumin seeds 4 tablespoons peanut oil or lard 3/4 cup pecans or walnuts, chopped 6 garlic cloves, unpeeled 6 whole Italian plum tomatoes […]

Refried Bean Chimichangas

2 tablespoons lard or vegetable oil 4 cup refried beans 1/4 cup water 1 1/2 cups grated Chihuahua or mild Cheddar cheese 1 (4 ounce) can green chiles, drained 8 (12-inch) flour tortillas Vegetable oil Shredded lettuce or cabbage Fresh salsa Heat lard or oil in heavy pan large enough to hold beans. Spoon beans […]

Quesadillas

12 flour tortillas 3/4 pound Monterey jack cheese, shredded 1 tablespoon ground cumin 5 or 6 roasted green chiles, skins and     seeds removed, chopped, or     3 (4 ounce) cans chopped green chiles 3/4 cup pitted black olives, sliced 1 medium red onion, chopped Sour cream, if desired Lay out 6 tortillas, reserving 6. […]

New Mexico-Style Stacked Enchiladas

1 medium clove garlic, peeled and minced 2 tablespoons extra-virgin olive oil 1/2 cup ground dried red chile 1 cup water 1/4 teaspoon salt, or to taste Vegetable oil (for cooking tortillas) 12 corn tortillas 1 cup grated medium Cheddar or     longhorn cheese, packed 1 (4 1/2 ounce) can black olives, diced 1 small […]

Masa Harina Enchilada Patties

1 (2 pound) bag Masa Harina? 1/2 cup grated cheese (optional) 2 heaping teaspoons baking powder 1 quart milk, warmed (not scalded) Put masa in a large bowl with baking powder, cheese, if desired, then milk. Mix thoroughly. Make balls the size of golf balls (or as large as you like). Put one ball on […]

Impossible Quesadilla Pie

2 (4 ounce) cans diced green chiles 2 cups milk 4 cups grated cheese 4 eggs 1 cup Bisquick? Sprinkle chiles and cheese in a 10-inch pie plate. Blend milk, Bisquick? and eggs in a blender until smooth. Pour over cheese and chiles. Bake at 425 degrees F for 25 to 30 minutes, or until […]

Grilled Vegetable Fajitas

1 medium eggplant, cut lengthwise     into 1/4-inch thick slices 1 medium zucchini, cut lengthwise     into 1/4-inch thick slices 1 medium sweet red bell pepper,     cut into wedges 6 scallions 1/3 cup Southwestern Butter Baste 8 (6-inch) flour tortillas 8 small lettuce leaves 2 cups shredded Monterey jack cheese     with hot peppers […]

Green Chile Frittata

1/2 cup all-purpose white flour 1 teaspoon baking powder 10 eggs, lightly beaten 1/4 pound butter, melted, slightly cooled 2 cups small curd cottage cheese 1 pound Monterey jack cheese, grated 6 roasted green chiles, skins and seeds removed,     chopped, or 3 (4 ounce) cans diced green chiles Salt, to taste Preheat oven to […]

Avocado Tacos (Flautas)

3 avocados Salt, to taste 1/4 cup onion, minced 1 cup sour cream 6 to 8 ounces farmer cheese, crumbled Juice of 1 lemon 1 clove garlic, pressed 12 corn tortillas 1 onion, chopped Peel and mash the avocados, then stir in lemon juice, salt, garlic and minced onions. Fry tortillas in hot oil to […]

Grilled Chicken

1 cup orange juice 1 teaspoon garlic powder 1/2 cup chopped cilantro 2 tablespoons soy sauce 1 teaspoon chile powder Salt and pepper, to taste 4 boneless, skinless chicken breasts Tortillas (optional) In a large bowl, mix orange juice, garlic powder, cilantro, soy, chile powder, salt and pepper. Place chicken inside a large zip-top bag […]