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| SOME MEXICAN COOKING |
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| FLAG OF MEXICO |
| We are now homeward bound, back to the good old U.S.A, but first, why don't we make a quick stop just south of the border to Old Mexico? I'm in the mood for some spicy authentic Mexican food, and what better place to find it then just across the Rio Grande River? So, lets go, grab them aprons and cooking gear, shout Ole and head to the nearest Mexican kitchen. |
| A.) ENSALADA MEXICANA - (Mexican Salad): |
| 1/2 lb. fresh spinach; 1/2 lb. Monterey Jack cheese; 1/2 cup vegetable oil; 1/4 cup cider vinegar; 1 tsp. salt; 1/8 tsp. pepper; 2 cans (1 lb., 4 oz. each) garbanzo beans drained; 1/2 cup coarsely chopped red pepper; 1/2 cup coarsely chopped green onions; 2 medium tomatoes; 2 tbls. finely chopped canned green chilies; 3 tbls. white vinegar; 1 tsp. salt; 2 ripe avocados (about 1 1/2 lbs. in all); 1/2 cup finely chopped onions; 3 cups cooked chicken, cut into large pieces and chilled; 1 medium avo- cado, peeled and sliced; 1 small red onion, sliced; 1 pkg. (6 oz.) corn chips, regular size: |
| 1.) Wash spinach to remove any sand and dirt. Remove and discard stems; tear the spinach leaves into bite-sized pieces. Place in a plastic bag or wrap in plastic wrap; refrigerate. Cut the cheese into 1/4" wide 2" long pieces. Wrap these in plastic wrap also, and refrigerate. 2.) Put vegetable oil, cider vinegar, 1 tsp. salt, and pepper in a large bowl; stir to combine well, then add garbanzo beans, red pepper, and green onion; toss lightly to combine. Cover and refrigerate for 2 hrs., to marinate vegetables and to chill very thoroughly. 3.) Make Guacamole Sauce: Plunge tomatoes into boiling water for 15 - 20 sec- onds to blanch, then peel with a sharp parring knife. Place the peeled tomatoes in a medium-size bowl, and crush with a potato masher, or place in a food processor and process until pureed. Add chili pepper, white vinegar, and 1 tsp. salt; mix well to combine. 4.) Cut 2 avocados in half lengthwise, and remove and discard the pits, and peel peel the avocados. Slice avocados thinly and add to crushed tomatoes. Process in a food processor or mash with a potato masher until well blended. Stir in 1/4 cup of finely chopped onion; cover and refrigerate. 5.) Just before serving, assemble the salad by placing spinach in a large chilled serving dish. Arrange the garbanzo bean mixture, cheese, chicken, 1 sliced avoca- do, red onion, and corn chips on the spinach. Pass the Guacamole Sauce to spoon over the salad. Makes 8 servings. |
| B.) REAL MEXICAN ENCHILADAS: |
| TORTILLAS: 1 pkg. frozen tortillas; MEAT FILLING: 1 lb. grnd. chuck; 1 clove garlic, minced; 2 tsps. salt; 1 tbls. tequila; 1 tbls. chili powder; 1 can (1 lb.) kidney beans, undrained: TOMATO SAUCE: 3 tbls. olive or salad oil; 1 clove of garlic, minced; 1/2 cup of chopped onions; 1/4 cup chopped green pepper; 1 can (2 lb., 3 oz.) Italian tomatoes, undrained; 1 6oz. can tomato paste; 1 beef bouillon cube; 3/4 cub of boiling water; 2 to 3 tbls. finely chopped canned green chilies; 1/4 tsp. cumin; 1/2 tsp. salt; 1/8 tsp. pepper. 1 cup of grated sharp Cheddar cheese. |
| 1.) Slowly heat an ungreased skillet or griddle. Bake the tortillas for 1 min., then flip and bake for 1 min. longer. In a medium skillet, over low heat, saute the grnd. chuck, stirring with 1 clove of minced garlic, 2 tsps. salt, tequila and chili powder. Cook until the meat is browned, then stir in the kidney beans. Remove from heat, and set aside. To make the tomato sauce, saute the garlic, onion and green pepper in hot oil in a skillet, until tender - about 5 mins. Remove from heat and stir in un- drained tomatoes and tomato paste, and mix well. Dissolve 1 beef bouillon cube in 3/4 cup of boiling water. Place the tomato sauce bake on the heat and bring to boiling over medium heat. Add the dissolved bouillon, the chilies, cumin, salt, and pepper to the tomato sauce, and simmer uncovered, stirring occasionally, for 5 mins., to thick- en slightly. 2.) Pre-heat the oven to 350F. Place 1/3 cup of filling in the center of each tor- tilla, roll up and arrange, seam-side down, in a 13" x 9" x 2" baking dish. Pour the tomato sauce over all, sprinkle the top with the grated sharp Cheddar cheese. Bake for 25 mins. Makes 12 enchiladas. |
| C.) BEEF STEW, LA FONDA DEL SOL - ( Mexican-Style Beef Stew): |
| 3 lb. boneless beff chuck, cut in 1" cubes; 3 tbls. salad oil; 3 tbls. butter or margarine; 4 medium onions; 1/2 tsp. dried thyme leaves; 1/4 tsp. cinnamon; 1/8 tsp. cloves; 2 tbls. flour; 1 tbl. catsup; 1 bay leaf; 2 tsps. salt; 1/2 tsp. pepper; 1 tsp. grated lemon peel; 1 1/2 cups dry white wine; 1 can (29oz.) pear halves; 6 medium-size sweet po- tatoes, or 1 (1 lb.) can of sweet potatoes; 3 tbls. seedless raisins; Chopped parsley for garnish. |