[g8rhed]

OK, so I got a cookbook with some authentic mexican recepies and I been on 'bender' lately....
These are some of the ones I've played around with to come out how I like....

[g8rhed]

Chili Rellenos with chard and peas

2 - large pablano chiles (these are rather large peppers, dark green color, triangular shape and have sweet with some heat. I've also seen 'em called pasilla.)
4 - large leaves of swiss chard
3 - cloves garlic chopped small
1/4 med onion chopped small
1 - med tomato chopped small
1/4 cup peas
2 T - peanut or vegetable oil
1/4 t salt
grated white cheese like montery jack, provelone, or mozzerella
Glass roasting dish coated with butter.


Roast the chilis:
Place chilis under the broiler in the oven or over an open flame.
They will start to blister and pop and get charred.
Turn them over with tongs to get the skins roasted.
Place in a plastic bag with a wet paper towel for 10 - 15 min.
Remove from the bag and peel under cool running water.
(Now comes the tricky part and I like to use a little Wusthoff knife with a curved 'beak' on it....)
Cut a slit along one side of the pepper from the top almost the tip.
Hold it open and use the knife to remove the veins and the seeds at the top.
Set aside.

Prepare the chard:
Chop off the long stems of the leaves leaving the center rib.
Bring some water with 1/4 tsp salt to simmer in a large flat pan.
Place a couple chard leaves in the water to blanch, first on one side then the other. Just until a little wilted. Do not overcook.
Set aside to drain on paper towels and do the rest of the leaves.
Chop up the wilted leaves when they have drained well.
Throw the peas in to simmer while you chop up the wilted chard - not too long, just long enough to soften the peas a little



Prepare the stuffing:
Toss out the 'chard water' or save for drinking later. It is full of nutrients but tastes like boiled $%!+.... ....manure....
Place 2T oil in the heated pan and add garlic and onions. Stir cooking 'til onions are translucent - about 3 min.
Add the tomatoes and stir cooking until the tomatoes are well seasoned.
Add the chard and peas and cook another 3 to 5 min.
Mixture should be fairly dry.


Stuff and bake:
Carefully stuff the roasted chilis full to overflowing.
Place in buttered baking dish and cover with foil.
Cook on 350 for about 20 min
Remove the foil and cover chilis generously with cheese.
Replace the foil and bake for another 10 min or until the cheese just starts to form a crust on the bottom of the pan.

Remove to a plate and serve topped with your favorite salsa or chili sauce.

We like refried beans and nacho smothered in chili on the side.
...oh, and of course, some sour cream

[g8rhed]

Beef & Bean Gordita

1/3 lb ground beef or venison
1/2 onion
1 med tomato
Shredded cabbage
Grated white cheese - mozzerella, provalone, montery jack
Refried beans or bean paste
Tortillas
Vegetable oil or peanut oil

2 - roasted pablanos
4 - 6 serranos (depending on how hot you like)
3 cloves garlic
1/4 chopped onion
3 peppercorns
3 whole cloves

The idea here is to make a chili paste, dip the tortillas in it and fry in the oil. Then top it off with beef beans cheese & cabbage. So let's get started.


I like to use a wide flat 12 inch frying pan. Crumble up the burger into the pan and add just enough water to cover the meat. Let it simmer and cook with the lid on for 40 - 45 min. Do not cook the water out.
Set the pan with the meat and water in it to cool.

While that is cooling you can roast the peppers under the broiler and place in a plastic bag with a wet paper towel. Set these aside for 10 to 15 min. Peel the skins and cut out the veins and seeds.

Put your refried beans on to get nice & hot. Keep warm.
Prepare the chili paste:
Seperate the liquid from the meat with a strainer, reserving the liquid. You should have about a cup.
Pour 1/2 of the liquid into a blender, add the peppercorns and cloves and blend until smooth.
Add the rest of the reserved liquid and (a little at a time) the 1/4 onion, roasted pablanos, serranos and garlic. You should end up with runny pasted that will just stick on the back of a spoon.


Prepare the meat topping:
Add about 2T of oil to the hot frying pan.
Add the onions, stir and cook until translucent - about 3 min.
Add the tomato and cook another 3 min. until well seasoned.
Add the meat and cook until the mix is fairly dry.
Set aside and keep warm.

Fry the torilla:
Place the chili paste in a large, flat, glass dish or plate.
Add oil to the frying pan about 1/8 inch deep. Heat well until a speck of water sizzles and the oil is shimmering.
Dip both sided of a tortilla in the chili paste and coat well.
Fry one side and then the other in the hot oil - about 2 min. It will blister and swell up in places. Don't let it burn too much.
Remove to drain on paper towels in a warm oven while you fry another.
You can do up 2 to 4 this way.

Remove the fried tortillas to plates and top with a thin layer of refried beans, meat mixture, shredded cabbage and plenty of cheese.
Serve with a small bowl of refried beans and sour cream.
_________________
"I didn't get this way by eating BAD food."
"The virtue of compassion and charity cannot be sired by the vice of theivery." - F.A. Harper
"Oh, if only I could pray the way this dog watches the meat!" - Martin Luther

[g8rhed]

Just got a 'tortilla lovers kit' from mexgrocer.com
Had fun with that last night. It comes with a bag of masa corn meal, a tortilla press and the 'comal' for cooking them on - really just a flat oblong pan...
What a blast!
Rolled up some enchiladas with left-over chili and baked them in a red chili/garlic/onion sauce.
Can't wait to make up a batch of gorditas with the 'real thing' instead of those flour tortillas you get at the store.
_________________
"I didn't get this way by eating BAD food."
"The virtue of compassion and charity cannot be sired by the vice of theivery." - F.A. Harper
"Oh, if only I could pray the way this dog watches the meat!" - Martin Luther

[shari]

i have a recipe for making the tortillas that came from panama...a friend lived there and brought it back...the main ingredient is cornstarch, with just a little cornmeal....very tender and tasty
_________________
I AM the wicked witch....I shall spell you..........hahahaha

shari

[jimmyjo]

Bust out the recipe Shari, don't keep me waiting salsa in my hand. I have tried tortillas a few times the best ones had lard in them.

[ehughes]

yes, for some reason lard makes the best tortillas, come to think of lard makes a lot of things better...LARD RULES!
_________________
"Faith is like a caged Gorilla, mock it and it shall pelt you with dung."
Being pelted with dung stinks.

[shari]

[Pistol Pete]

One question, didja roll them tortillas out on yer thighs like the Mex wimmen do? Might be what gives 'em their distinctive flavor. Hope ya shave yer legs first though...

G8ter, yer welcome to come an' cook for me anytime, I miss my TexMex pardners kitchens somethin' fierce...
_________________
"Whatever it is that's happening, it keeps on happening, no matter what, right?"--Mr. Natural to Flakey Foont, explaining th' Secret Of Th' Universe.....

[ehughes]

[shari]

[g8rhed]

shari - I am going to try those panama tacos! Do you put the melted butter in the dough mix?
_________________
"I didn't get this way by eating BAD food."
"The virtue of compassion and charity cannot be sired by the vice of theivery." - F.A. Harper
"Oh, if only I could pray the way this dog watches the meat!" - Martin Luther

[g8rhed]

As I understand the traditional tortilla corn is ground with agricultural lime.

Masa Harina or...

[shari]

[fishtail picklock]

Try browning "cubed" skirt steak, heating corn tortillas on a comal, then garnishing the meat with cebollas, (onions) minced cilantro, poured into the warm tortilla, and covered with green tomatillo/jalapeno salsa, along with plenty of freshly squeezed lime juice!

Voila! Street tacos! (The authentic flavor of Mexico)!

Oh, the "south of the border" memories.

Recuerdo de Mexico.