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Chuletas (Mexican Cocktail Meatballs)

Ingredients

4 pounds ground beef
4 cups parsley sprigs, minced
6 yellow onion, minced
4 large egg, slightly beaten
2 tablespoons salt
1 cup Parmesan cheese, Freshly grated
1 teaspoon tabasco sauce
2 teaspoons black pepper
6 cups dry bread crumbs
olive oil

Directions

Mix all ingredients except crumbs. Form into 30 small balls. Roll balls into bread crumbs. Chill well. Saute in olive oil three to four minutes. Transfer to a chafing dish. Serve with your favorite salsa.

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Sopa de Albondiguitas (Meatball Soup)

Ingredients:

5 – 6 ounces of ground beef.
1/2 head of cabbage, finely chopped
1 scallion, finely chopped
2 turnips, coarsely grated
2 carrots, coarsely grated
4 cups of chicken broth
1 egg
1/2 sliced onion
1 tablespoon oil
salt and pepper

Directions

In a pot, lightly saute the vegetables in oil for about  10 minutes,stirring them occasionally.  Add the broth and boil. Lower the heat.

Mix the egg, meat, salt and pepper together and form it into  little balls. Add to the liquid and simmer for 30 minutes.
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Spicy Mexican Torte

Ingredients

1 pound chorizo sausage, casings removed and crumbled
1 cup chopped onion
2 cloves garlic, finely chopped
1 (4 ounce) can chopped green chile peppers, drained
8 (10 inch) flour tortillas
2 cups shredded Pepper Jack cheese, divided
1 (16 ounce) can refried beans, divided
1 (7 ounce) jar roasted red peppers, drained

Directions

In a large skillet or frying pan, cook chorizo, onion and garlic over medium heat. Cook, stirring occasionally, until sausage is done. Drain off grease, stir in chilies and set aside.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 10 inch pie plate.
Place 2 tortillas in pie plate. Spread half of the sausage mixture over tortillas. Sprinkle with half of the cheese. Place 2 tortillas on top of cheese. Spread with beans. Place 2 tortillas on beans and place peppers on tortillas. Place 2 tortillas on top of peppers. Spread with remaining sausage mixture. Sprinkle with remaining cheese.
Cover and bake in preheated oven for 40 minutes. Uncover and bake 15 minutes more, or until cheese is melted and center is hot. Cool 10 minutes before cutting.

Nutritional Information

Amount Per Serving  Calories: 682 | Total Fat: 38.7g | Cholesterol: 90mg

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Frijoles a la Charra

Ingredients

1 pound dry pinto beans
5 cloves garlic, chopped
1 teaspoon salt
1/2 pound bacon, diced
1 onion, chopped
2 fresh tomatoes, diced
1 (3.5 ounce) can sliced jalapeno peppers
1 (12 fluid ounce) can beer
1/3 cup chopped fresh cilantro

Directions

Place pinto beans in a slow cooker, and completely cover with water. Mix in garlic and salt. Cover, and cook 1 hour on High. Cook the bacon in a skillet over medium high heat until evenly brown, but still tender. Drain about half the fat. Place onion in the skillet, and cook until tender. Mix in tomatoes and jalapenos, and cook until heated through. Transfer to the slow cooker, stirring into the beans. Cover slow cooker, and continue cooking 4 hours on Low. Mix in the beer and cilantro about 30 minutes before the end of the cook time.

Servings: 8

Nutritional Information open nutritional information

Amount Per Serving  Calories: 353 | Total Fat: 13.8g | Cholesterol: 19mg

Klipfiti: Humor and  Irony

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Mexican Strata – Cornish Hens with Tomatoes

Ingredients

16 slices white bread, trimmed and lightly buttered
4 large ripe tomatoes, peeled and sliced
1 medium onion, sliced and separated into rings
1 (4-ounce) can chopped green chili peppers
12 ounces cheddar cheese, grated
7 eggs
3-1/2 cups milk
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder

Directions

Place eight slices bread in bottom of buttered, three-quart rectangular casserole. Arrange tomato slices, onion rings, and chili peppers over bread. Sprinkle two-thirds cheese over all. Top with remaining slices of buttered bread. Beat eggs, milk, and seasonings; pour over bread. Liquid should come to top of casserole. If more liquid is needed, add mixture of one egg and one-half cup milk. Sprinkle remaining cheese over top. Cover with foil and chill overnight. Remove from refrigerator one hour before baking. Bake in preheated 350 degree oven for one to one-and-one-half hours, or until knife inserted in center comes out clean. Allow to stand five minutes before serving.

Servings: 8 -10

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CHICKEN ENCHILADA CASSEROLE

Ingredients:

6 chicken breasts
2 cup sliced fresh mushrooms
1 1/4 cup chopped onion (1 medium)
1/2 cup chopped bell pepper
2 tablespoons minced jalapeno pepper
1 (4 oz) can chopped green chiles
1/4 cup milk
3 tablespoons all-purpose flour
1 1/2 cups water
3/4 teaspoons chili powder
1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
8 corn tortillas
1 cup shredded cheddar cheese
1/2 cup tomato-chopped-unpealed
1/4 cup sour cream

Directions:

Cook chicken and dice, set aside. Saute mushrooms, onion, bell pepper, & minced jalapeno pepper until tender. Remove skillet from heat; stir in chicken and green chiles. Set aside. Combine milk and flour in a small saucepan. Gradually stir in water; place on medium heat-cook & stir until thick & bubbly. Stir in chili powder, salt, cumin, & pepper. Add to chicken mixture and set aside. Wrap tortillas in damp paper towels & then in foil & bake at 350 degrees for 10 min. Arrange half of the tortillas in a 12x8x2 dish. Top with half of chicken mixture. Repeat with est of tortillas and chicken mixture. Cover and bake at 350 degrees for 25 min. Uncover and sprinkle with cheese; let stand 10 min. Top serving with tomato and sour cream. Garnish with additional jalapeno pepper slices.

Yield: 6 Servings

Categories: Casseroles, Mexican, Main Dishes

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Green Chile Potato Casserole

Ingredients

5 – 6 potatoes, sliced with skins on
2 – 3 green chiles, cut into long strips
1 cup onions, sliced
1 cup Longhorn cheese, grated
1/2 cup Velvetta cheese, thinly sliced
3 – 4 strips bacon, cooked crisp
butter or margarine

Directions

Grease 13X9X2 inch pan. Layer potatoes, then onions, strips of chile, Longhorn cheese, and last Velvetta cheese. Repeat until all the ingredients have been used up. Top with pats of butter and crumbled bacon. Cover tightly with aluminum foil. Bake at 350 degrees for about 1 hour. Scalloped potatoes never had it so good!

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FILETE ENCHOCOLATADO (BEEF IN CHOCOLATE SAUCE)

Ingredients

1   2 lb piece beef tenderloin
Salt, pepper
3 tb Butter
1/2Onion; finely chopped
2Garlic cloves – finely chopped
1/2 c  White wine
1 c  -Water
1 oz Unsweetened chocolate
1/2 lb Queso fresco; crumbled
2 tb Chopped parsley

Directions

Season beef to taste with salt and pepper.  Fry in butter until browned.  Add onion, garlic, wine and water.  Cover and simmer over gentle heat about  l5 minutes.  Add chocolate and simmer, uncovered, l0 minutes longer. At  serving time, slice meat, pour sauce over and sprinkle with cheese. Broil  to melt cheese.  Sprinkle with parsley.

Makes 6 servings.

Each serving contains about 4l6 calories, 375 mg. sodium, ll9 mg.  cholesterol, 29 grams fat, 3 grams carbohydrates, 34 grams protein, 0.l9 gram fiber.

Yield: 6 servings

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GREEN CHILI STEW

Ingredients

2 lbs of pork meat cut into bite size pieces
2 cans diced tomatoes
1 large onion (diced)
2 large cans green chilies or several freshly roasted
3 or 4 medium size potatoes
garlic powder or salt, salt, pepper and cumin seasoning

Directions

In large frying pan, melt butter (several tablespoons). Add cut up meat and seasonings. Stir well to mix seasonings on meat. Brown well. Add all ingredients including meat into crock pot except for green chilies with enough water to fill 3/4′s full. Cook for 4 hours then add green chilies and cook for one more hour. Cook on high.

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Ingredients:

1 medium-large Vidalia sweet onion
olive oil for brushing onion and tortillas four 6- to 7-inch flour tortillas
3/4 cup grated Monterey Jack cheese (about 3 ounces)
1/4 cup packed fresh coriander sprigs, washed, dried
and chopped coarse.

Directions:

Prepare grill. Cut onion crosswise into 1/4-inch-thick slices and arrange slices on a tray, keeping them intact.
Brush both sides of slices lightly with oil and season with salt and pepper. Grill onion on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until lightly charred and softened. Transfer onion as grilled to a bowl, separating rings. Brush 2 tortillas lightly with oil on one side and put, oiled side down, on a platter. Divide onion, Monterey Jack, and coriander between tortillas and cover with remaining
2 tortillas. Brush tops of quesadillas lightly with oil.
With a metal spatula transfer quesadillas to a rack set
5 to 6 inches over glowing coals and grill until undersides are golden brown, about 1 minute. Sandwiching each quesadillas between 2 metal spatulas, flip quesadillas over and grill until undersides are golden brown, about
1 minute. Transfer quesadillas to a cutting board and cut into wedges. Serves 2 as a light  luncheon main coarse or side dish.

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Ingredients

1 pkg. crushed taco flavored Doritos
1 can ranch style beans
1 can Rotel tomatoes & green chilies
1 lb. grated cheese
1 can cream of mushroom soup
1 1/2 lbs. ground meat
1 large chopped onion
salt & pepper to taste

Directions

Brown meat. Add tomatoes, beans, & soup. Add salt & pepper to taste. Place a layer of crushed Dorito chips in a casserole dish. Put a layer of meat mixture over the Dorito chips. Add a layer of cheese & onion. Top with grated cheese. Bake at 400 F for 30 minutes.

* Cute Images

1 tablespoon shortening
1 pound ground beef
3 tablespoons flour
1 (8 ounce) can tomato sauce
Water
2 tablespoon chili powder
Salt, to taste
3/4 teaspoon garlic powder
12 corn tortillas
1 pound longhorn cheese, coarsely grated
1 large onion, finely chopped

Directions

Melt shortening in heavy skillet. Add the ground meat and brown. Sprinkle meat with flour; mix in skillet. Add tomato sauce and 1 cup water. Mix 1/2 cup water with the chili powder to form a smooth paste; add to the meat mixture. Add salt to taste and garlic powder. Cook over medium heat, uncovered, until it is of gravy consistency. Cover and simmer over very low heat. Add more water if the chili gravy becomes too thick.

Dip tortillas one at a time in the hot chili gravy with a wide metal spatula. The tortillas will become pliable almost immediately, which will make rolling the enchiladas easier. Soaking too long will cause the tortillas to fall apart.

Place a good sprinkling of grated cheese and minced onion and about a tablespoon of the meat mixture to one side of the center of the tortilla. Roll tortilla tightly around the filling and place loose side down in a glass casserole baking dish. For best results place the enchiladas in a row with sides touching.

When all enchiladas have been formed, pour the remaining hot chili gravy over all, and sprinkle generously with grated cheese, and top with chopped onion. Bake at 350 degrees F until the cheese is melted. Serve immediately.

5 or 6 fresh tomatillos, finely chopped or – one 13 ounce can tomatillos, drained, finely chopped
1 garlic clove, minced
2 tablespoons yellow onions, finely chopped
1 serrano or jalapeno pepper, seeded and finely chopped
1 teaspoon fresh cilantro, finely chopped
1/4 teaspoon salt

Directions

In a small bowl, mix all ingredients. Cover and chill for several hours, or overnight, stirring ocassionally.

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Ingredients:

1 small onion, chopped
4-5 fresh green chiles, roasted, peeled, deveined & chopped
2 cloves garlic, crushed
1 tbsp vegetable or olive oil
1 cup fresh tomatoes, peeled & chopped
1 10 1/2 ounce can fat free beef broth
1 10 1/2 ounce can fat free chicken broth
1 1/2 cups water
1 1/2 cups tomato juice
1 teaspoon ground cumin
1 teaspoon chile powder
1 teaspoon salt
1/8 teaspoon pepper
2 teaspoons Worchestershire sauce
1 tablespoon bottled steak sauce
3 corn tortillas, cut into 1/2 inch strips
1/4 cup Cheddar cheese, shredded

Directions:

Saute onion, chiles and garlic in oil until soft. Add tomatoes, broth, water, tomato juice, cumin, chile powde, salt, pepper, Worchestershire and steak sauces. Bring soup to a boil; lower heat and simmer covered one hour. Add tortillas and cheese and simmer 10 minutes longer.

Yield: 6 Servings

Categories: Soups

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