Yield: 8-12
Total Cooking Time:20-25 minutes
Temperature: Medium-High
Freezes well
Ingredients
4 cups flour
4 tablespoons shortening
2 teaspoons salt
1 1/2 cups warm water (about)
2 teaspoons baking powder
Directions
1. Combine dry ingredients in a medium-sized mixing bowl and cut in
shortening.
2. Make a well in center of dry ingredients. Add water, a small
amount at a time, and work mixture into a dough.
3. Knead dough until smooth, cover, and set aside for 10 minutes.
4. Form dough into balls the size of an egg. Roll each ball of dough
into a circle 6 inches in diameter.
5. Heat a griddle or skillet on medium-high heat. Place each
tortilla on griddle and cook for approximately 1 minute on each
side. (Tortilla should be lightly speckled.)
NOTE: Flour tortillas may be served as a bread with any meal
Yield: 12-14 tortillas
Total Cooking Time:25-30 minutes
Temperature: Medium-High
Freezes well
Ingredients
2 cups blue or yellow corn meal (Masa Harina*)
1 teaspoon salt
1 2/3 cups boiling water
Directions
1. Combine Masa Harina and salt in a medium-sized mixing bowl.
2. Add boiling water and stir until dough resembles, thick, cooked
cereal.
3. Wet hands and form dough into balls the size of an egg.
4. Place each ball of dough between two lightly moistened pieces of
waxed paper and flatten to about 1/8 inch thick, using a tortilla
press, rolling pin, or pressure from the hands. Remove tortilla
from waxed paper.
5. Heat griddle or skillet on medium-high heat. Place each tortilla
on the griddle and cook for approximately 1 minute on each side.
(Tortillas should be lightly speckled.) * Masa Harina is available in the cereal section of most grocery
stores.
4 cloves garlic
2 teaspoons (or more!) dried chillies, torn/cut into small pieces
5 pounds lean pork steaks
1 tablespoon salt
1 tablespoon oregano
Directions
1. Add garlic, salt, and oregano to chile caribe.
2. Place pork steaks in large, glass baking dish and pour chile
caribe mixture over steaks. Cover and regrigerate for 8-24 hours.
3. Place drained, marinated steaks in a 350°F oven and roast
for 40-60 minutes. Serve with heated remaining chile caribe.
2 cups chicos (dried corn)
1 clove garlic
10 cups water
1/2 teaspoon oregano
1 pound pork, cubed
1 teaspoons salt
1 small onion, finely chopped
4-5 red chile pods, crushed
Directions
1. Rinse chicos thoroughly.
2. Place 5 cups of water and chicos in a large, heavy pan. Allow to
stand overnight.
3. Fry pork in a medium-sized skillet at medium heat until browned.
Drain. Sauté onion in the remaining shortening.
4. Add pork, onion, seasonings, chile pods, and remaining water to
chicos and simmer at low heat for 3-3 1/2 hours. *Chicos may be cooked in a pressure cooker for 45 minutes at 15
pounds pressure.
1 pound prepared posole corn,rinsed well
1 medium onion, chopped
2 cloves garlic, minced
10 cups water
1/4 teaspoon oregano
1 pound pork or beef roast***
1 teaspoon ground comino
5 cups water, approximately
3-6 dried red chile pods,rinsed and crumbled****
2 tablespoons salt
Directions
1. Place posole and 10 cups water in large stewing pot. Bring
mixture to a boil at high heat.
2. Reduce heat to low and simmer posole for 5 hours.
3. Approximately 1 hour before the completion of the simmering time,
brown the pork in a large, heavy skillet on medium heat.
4. Add the pork to the stewing pot with 5 cups of water and continue
to cook on low heat until tender.
5. Add the remaining ingredients to posole and simmer for an
additional 1-2 hours. Adjust seasonings to suit taste.
* Posole may be cooked in a pressure cooker for 45 minutes at 15
pounds pressure.
** Posole corn is marketed dry or prepared.
** Varied amounts may be used.
Yield: 6 servings
Cooking Time: Approximately 1 hour
Temperature: Medium, Low
Freezes well
Ingredients
2 pounds pork or beef, cubed
3 cups tomatoes
1/4 cup flour
2 cups water
2 tablespoons shortening
1/2 teaspoon garlic powder
2 large onions, chopped
2 teaspoons salt
3 cups chopped green chile*
Directions
1. Dredge the meat in flour. Place the shortening in a heavy skillet
and brown meat at medium heat. Place meat in a large stewing pot.
2. Sauté the onions in the remaining shortening and add to
stewing pot.
3. Add all remaining ingredients to stewing pot and simmer at low
heat for 1 hour.
* Varied amounts may be used.
Yield: 1 10-inch pie
Baking Time: Approximately 30 minutes
Temperature: 325°F
Ingredients
8 whole green chiles
2 tablespoons cream
1/4 pound sharp cheddar cheese, cubed
3/4 teaspoon salt
1/8 teaspoon black pepper
5 eggs
Directions
1. Grease 10-inch pie plate
2. Slit chiles open lengthwise and shape chile in pie plate to form
bottom crust.
3. Place all remaining ingredients in a blender container and blend
at low speed.
4. Pour egg mixture over chiles and bake in a 325°F oven for
30 minutes, or until pie is set.
NOTE: May be served in wedges as a main dish, or in bite-sized
pieces as hors d'oeuvres.
1 tablespoon maragarine
1 1/2 cups chicken broth
1 tablespoon flour
Shortening
1 medium onion, thinly sliced
6 Corn Tortillas**
1/2 cup chopped green chile*
1 1/2 cups grated sharp cheddar cheese
2 medium tomatoes, chopped
1/2 teaspoon garlic salt
Shredded lettuce
1/4 teasoppn salt
eggs
Tomato wedges (optional)
Directions
1. Combine margarine and flour in a medium-sized skillet and cook
at medium heat.
2. Add the onion, chile, and tomatoes and cook until the onion is
tender.
3. Stir in seasonings and the broth and simmer for 10 minutes at
low heat. Set aside.
4. Heat 1/2 inch shortening in a heavy pan at medium-high heat.
5. Quickly dip each tortilla into the shortening to soften. Drain
on absorbent towels.
6. To assemble huevosw rancheros, place 1 or 2 warm corn tortillas
on each dinner plate. Top with a generous amount of sauce and
cheese.
7. Top with poached or fried eggs. Garnish with lettuce and
tomato wedges.
* Varied amounts may be used.
6 4-inch square sopaipillas*
2 cups Red or Green Chile Sauce*
1 1/2 cups Frijoles Refritos* and/or cooked ground beef
Shredded lettuce (optional)
1 medium onion, chopped
Tomato wedges (optional)
1 1/2 cup grated sharp cheddar cheese
Directions
1. Cut a slit along one side of each sopaipilla with a sharp knife.
2. Fill sopaipillas with Frijoles Refritos and/or ground beef,
onion, and cheese.
3. Place sopaipillas in individual dinner plates and top with chile
sauce.
4. Place in 350°F oven for 15 minutes, or until cheese is
melted. Garnish with lettuce and tomato wedges.
Yield: 8-10 servings
Roasting Time: 35-40 minutes per pound
Temperature: Low, 325°F
Freezes Well
Ingredients
3/4 pound boneless pork roast
1 cup catsup
1/2 teaspoon chile powder
2 teaspoons chile powder
1/2 teaspoon garlic powder
1 tablespoon vinegar
1/2 teaspoon salt
1 1/2 cups crushed corn chips
1 cup apple jelly
Directions
1. Season roast.
2. Roast pork in an uncovered roasting pan in a 325°F oven
for 1 hour.
3. Combine apple jelly, catsup, chile powder, and vinegar in a small
saucepan and simmer at low heat for 15 minutes.
4. Baste roast with half of baste and top with half of the corn
chips. Complete roasting. (Allow 35-40 minutes roasting time for
each pound of roast.)
5. Serve with remaining baste and corn chips.
Yield: 3-4 servings
Roasting Time: Approximately 1hour
Temperature: 350°F
Ingredients
2 pounds lean pork spareribs
1/4 cup red wine vinegar
4 cloves garlic, minced
8 ounces tomato sauce
2 teaspoons salt
1/4 cup minced onion
1/4 teaspoon oregano
1 cup Red Chile Sauce*
1/8 teaspoon black pepper
1 cup water, approximately
3 tablespoons olive oil
Directions
1. Separate the ribs into servings and place them in an oblong
baking pan.
2. Season ribs with seasonings, oil, and vinegar.
3. Allow ribs to stand at room temperature for 1 to 2 hours.
4. Combine remaining ingredients in a large measuring cup and pour
over the ribs. Bake in a 350°F oven for approximately 1
hour, or until done.
Enchiladas de Queso (Flat or Rolled Cheese Tortillas)
Yield: 4 servings
Heating Time: Approximately 15 minutes
Temperature: Medium-High 350°F
Freezes Well
Ingredients
12 corn tortillas*
2 onions chopped
Shortening
2 cups coarsely chopped
4 cups Red or Green Chile sauce*
lettuce (optional)
3 cups grated sharp cheddar cheese
Directions
1. Heat 1/2 inch of shortening in a heavy pan at medium-high heat.
2. Quickly dip each tortilla into the shortening to soften. Drain on
absorbent towels.
3. Assemble the enchiladas by placing 1/4 cup sauce on each dinner
place, followed by a tortilla (tortilla can be rolled after filling
is placed on it), 1/4 cup sauce, 1/4 cup cheese, and onion. Repeat
twice. Top with remaining sauce.
4. Place in 350°F oven for 15 minutes, or until the cheese
melts. Garnish with lettuce.
NOTE: Traditionally, enchiladas are topped with a fried or poached
egg before serving.
1 pound precessed cheese, cubed
Shortening
13 ounces evaporated milk
12 Corn Tortillas*
1 pound lean ground beef
1/4 cup chopped green chile**
1 teaspoon salt
1/2 cup chopped onion
1 teaspoon garlic salt
Directions
1. Melt cheese in evaporated milk in a heavy saucepan at low heat.
2. Fry beef in a medium-sized skillet at medium heat until browned.
Drain. Season with salt and garlic salt.
3. Heat 1/2 inch of shortening in a heavy pan at medium-high heat.
4. Quickly dip each tortilla into the shortening to soften. Drain on
absorbent towels.
5. Layer all ingredients except cheese sauce in a greased, 2-quart
casserole dish, beginning with a tortilla.
6. Pour cheese sauce over layered ingredients and cover.
7. Bake in 350°F oven for 25-30 minutes.
NOTE: Two cups of pinto beans may be included.
**Varied amounts may be used.
10 ounces mushroom soup
1/4 cup chopped green chile**
1/3 cup milk
1/2 cup chopped onion
1 1/2 cups shredded chicken*
Shortening
1/2 teaspoon salt
12 corn tortillas***
1/2 teaspoon garlic salt
Directions
1. Combine first seven ingredients in a medium-sized mixing bowl.
2. Heat 1/2 inch of shortening in a heavy pan at medium-high heat.
3. Quickly dip each tortilla into the shortening to soften. Drain on
absorbent towels.
4. Alternate ingredients in a greased, 2-quart casserole dish,
beginning with a tortilla.
5. Cover casserole dish and bake in a 350°F oven for 25-30
minutes.
* Twelve ounces of canned, drained chicken may be substituted.
** Varied amounts may be used.
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