By Malu Valenzuela
From Malu's mother, Veneranda's famous recipe. "Pig Beans"—so called because they have so many ingredients. Well worth the effort if you can find all the ingredients, and you can't get more authentically Mexican! This recipe is not too spicy and can be varied by increasing or decreasing the amount of chiles and chorizo.
2 lbs dry "mayocabo" beans, or pinto beans
1/2 lb chorizo sausage
1 jar (8 oz) green stuffed olives (without pits)
1/2 lb white cheese ("queso fresco"—a white, somewhat watery cheese that crumbles easily but doesn't melt.)
3 "chiles anchos," a black chili pepper that comes dried in a package (one of the ingredients in "mole" sauce) It's about 5" long and 2-3" wide.
1. Cook beans according to package directions. (A pressure cooker is faster and doesn't require soaking first.) Don't add salt to the beans.
2. Wash the chiles and soak them in hot water until saturated.
3. While chiles are soaking, in a large pot, break up chorizo sausage and cook in a little oil. Be sure sausage is well cooked.
4. Rinse chiles well and remove stems and seeds. (This way they won't be too spicy.)
5. Place chiles, olives, and chorizo in a blender and mix well, adding a little liquid from the beans if necessary.
6. Return mixture to pot.
7. Drain most (not all) of the liquid from the cooked beans and mash them. (A hand blender works well.)
8. Add mashed beans to the mixture in the pot, stir, and cook over medium high heat. Gradually add crumbled white cheese, stirring constantly, and bring to a boil. Boil 10 minutes, stirring frequently.
Showing posts with label Mexican Dishes. Show all posts
Showing posts with label Mexican Dishes. Show all posts
Eggs with Tortillas (Migas)
by Kathy Valenzuela
Ingredients:
3-4 corn tortilla
oil
salt
4-6 large eggs, beaten
milk
Directions:
1. Heat oil in a skillet over medium heat.
2. Tear up tortillas and add to the pan. Fry until just a little crispy.
2. Beat eggs with a little milk and salt and pepper to taste. Add to pan, lower heat a little, and cook until no longer runny.
Dorothea's additions: mix in cumin, cilantro, chopped onions, and garlic with the eggs. Serve with guacamole or salsa.
Ingredients:
3-4 corn tortilla
oil
salt
4-6 large eggs, beaten
milk
Directions:
1. Heat oil in a skillet over medium heat.
2. Tear up tortillas and add to the pan. Fry until just a little crispy.
2. Beat eggs with a little milk and salt and pepper to taste. Add to pan, lower heat a little, and cook until no longer runny.
Dorothea's additions: mix in cumin, cilantro, chopped onions, and garlic with the eggs. Serve with guacamole or salsa.
Tres Leches Dessert
by The Valenzuelas
Makes 15 servings
Ingredients:
1 can evaporated milk
1 can Nestle Media Crema (or one pint half & half)
1 can sweetened condensed milk
7 limes
2 rolls of Maria cookies
Directions:
1. In blender, mix 3 types of milk. Blend on med. speed.
2. While still blending, cut limes in half, remove center cover from blender container, and squeeze limes ½ at a time into blender. Cream should be frothing.
3. Layer cookies, then pour cream over, then cookies, etc. in 13x9 pan until cookies are gone. Top layer is cream smoothed over the top.
4. Refrigerate for a few hours. (May put fruit on top before serving.)
Makes 15 servings
Ingredients:
1 can evaporated milk
1 can Nestle Media Crema (or one pint half & half)
1 can sweetened condensed milk
7 limes
2 rolls of Maria cookies
Directions:
1. In blender, mix 3 types of milk. Blend on med. speed.
2. While still blending, cut limes in half, remove center cover from blender container, and squeeze limes ½ at a time into blender. Cream should be frothing.
3. Layer cookies, then pour cream over, then cookies, etc. in 13x9 pan until cookies are gone. Top layer is cream smoothed over the top.
4. Refrigerate for a few hours. (May put fruit on top before serving.)
Flour Tortillas
by Malu Valenzuela
Ingredients:
1 kilo flour (2.2 lbs)
3-4 TB shortening
1 1/2 tsp baking powder
1 1/2 tsp salt
1-2 TB sugar
Directions:
1. Mix above ingredients until flour resembles sand. Add enough boiling water for dough to ball up. Sides should be clean.
2. Knead dough in bowl until smooth. If too much water, add a little oil.
3. Let rest for 10 minutes. Divide into balls the size of large plums and roll out.
4. Cook on griddle or skillet (around 350°) until slightly brown.
Ingredients:
1 kilo flour (2.2 lbs)
3-4 TB shortening
1 1/2 tsp baking powder
1 1/2 tsp salt
1-2 TB sugar
Directions:
1. Mix above ingredients until flour resembles sand. Add enough boiling water for dough to ball up. Sides should be clean.
2. Knead dough in bowl until smooth. If too much water, add a little oil.
3. Let rest for 10 minutes. Divide into balls the size of large plums and roll out.
4. Cook on griddle or skillet (around 350°) until slightly brown.
Bean and Cheese Quesadillas
by Dorothea Brandt Malloy
Ingredients:
18 corn tortillas
1 can refried beans
1-2 cups shredded cheddar or Monterey Jack cheese
1/2-1 cup salsa
Directions:
1. Mix beans, cheese, and salsa.
2. Spread mixture on 9 tortillas.
3. Top each with another tortilla, pressing together slightly.
4. Spray non-stick cooking spray on both sides of each quesadilla.
5. Fry each in a pan on medium heat until golden and crisp on one side.
6. Turn over and fry on the other side.
7. OR place quesadillas on a cookie sheet and bake at 375 degrees until golden brown and crisp, turning once after 4 minutes.
8. Serve topped with additional salsa.
Ingredients:
18 corn tortillas
1 can refried beans
1-2 cups shredded cheddar or Monterey Jack cheese
1/2-1 cup salsa
Directions:
1. Mix beans, cheese, and salsa.
2. Spread mixture on 9 tortillas.
3. Top each with another tortilla, pressing together slightly.
4. Spray non-stick cooking spray on both sides of each quesadilla.
5. Fry each in a pan on medium heat until golden and crisp on one side.
6. Turn over and fry on the other side.
7. OR place quesadillas on a cookie sheet and bake at 375 degrees until golden brown and crisp, turning once after 4 minutes.
8. Serve topped with additional salsa.
Pinto Beans
by Dorothea Brandt Malloy
Ingredients:
2 cups dried pinto beans
5-6 cups cold water
2 TB butter, margarine, or olive oil
1 tsp dried cilantro
1 tsp salt
1/2 tsp pepper
Directions:
1. Sort and rinse beans. Place in dutch oven. Add water to cover beans. Heat to boiling. Boil uncovered 2 minutes. Reduce heat to low. Cover and simmer 1-1 1/2 hours, or until beans are tender, adding more water if needed.
2. Mash 2/3 cup of the beans and return to the pot. Add butter, salt, cilantro and pepper and simmer 15-20 minutes longer.
Ingredients:
2 cups dried pinto beans
5-6 cups cold water
2 TB butter, margarine, or olive oil
1 tsp dried cilantro
1 tsp salt
1/2 tsp pepper
Directions:
1. Sort and rinse beans. Place in dutch oven. Add water to cover beans. Heat to boiling. Boil uncovered 2 minutes. Reduce heat to low. Cover and simmer 1-1 1/2 hours, or until beans are tender, adding more water if needed.
2. Mash 2/3 cup of the beans and return to the pot. Add butter, salt, cilantro and pepper and simmer 15-20 minutes longer.
Shrimp with Garlic
from Marco Valenzuela's Family Cookbook
Garlic sauce may be served with shrimp or as a dip.
Ingredients:
2 lbs jumbo shrimp
1 bulb garlic, minced
1 cup olive oil
salt
pepper
about 1 cup lime juice (enough to marinate shrimp)
Directions:
1. Butterfly shrimp from underside (partway) and clean thoroughly.
2. In shallow pan, spread shrimp and cover with lime juice.
3. Sprinkle with salt and pepper and let stand one hour. Drain.
4. Grease bottom and sides of large skillet with olive oil and heat to medium high (325 degrees).
5. Cook shrimp until lightly browned. (A little longer if serving sauce as a dip.)
6. Meanwhile, in a small saucepan, heat olive oil. Add garlic and cook lightly.
7. Remove from heat and pour over shrimp in serving dish, or serve in cups for dipping.
Garlic sauce may be served with shrimp or as a dip.
Ingredients:
2 lbs jumbo shrimp
1 bulb garlic, minced
1 cup olive oil
salt
pepper
about 1 cup lime juice (enough to marinate shrimp)
Directions:
1. Butterfly shrimp from underside (partway) and clean thoroughly.
2. In shallow pan, spread shrimp and cover with lime juice.
3. Sprinkle with salt and pepper and let stand one hour. Drain.
4. Grease bottom and sides of large skillet with olive oil and heat to medium high (325 degrees).
5. Cook shrimp until lightly browned. (A little longer if serving sauce as a dip.)
6. Meanwhile, in a small saucepan, heat olive oil. Add garlic and cook lightly.
7. Remove from heat and pour over shrimp in serving dish, or serve in cups for dipping.
Enchiladas
By Febrina Malloy
Ingredients:
2 dozen corn tortillas
2 lbs ground beef
1/2 onion, chopped
2 TB chili powder
2 TB red wine
1 clove garlic, or 1/2 tsp garlic salt, or 1/4 tsp garlic powder
1/2 tsp salt (reduce if using garlic salt)
1/4 tsp cumin
2 cups shredded longhorn or American cheese
Sauce:
1/2 onion, chopped
1 clove garlic, or 1/2 tsp garlic salt, or 1/4 tsp garlic powder
1/4 tsp cumin
few crushed coriander seeds
1/4 tsp oregano
2 tsp chili powder
1/8 tsp cayenne pepper, or to taste
1 large (about 29 oz) tomato puree or tomato sauce
2 cups water
2 beef bouillon cubes
1 tsp sugar
Directions:
1. For sauce, saute onion lightly in a little bacon drippings; add other ingredients and simmer, uncovered, while preparing enchiladas.
2. For enchiladas, mix seasonings into browned meat and onion. Then add 2 or 3 spoonfuls of sauce to meat mixture.
3. Dip each tortilla in hot water to soften, then add about 2 TB filling and roll up.
4. Put into large baking pan, seam side down. (May put a little sauce in bottom of pan.) Pour some of sauce on top. Then sprinkle cheese over all.
5. Bake at 350°F about 20 minutes. Serve with remainder of sauce.
Ingredients:
2 dozen corn tortillas
2 lbs ground beef
1/2 onion, chopped
2 TB chili powder
2 TB red wine
1 clove garlic, or 1/2 tsp garlic salt, or 1/4 tsp garlic powder
1/2 tsp salt (reduce if using garlic salt)
1/4 tsp cumin
2 cups shredded longhorn or American cheese
Sauce:
1/2 onion, chopped
1 clove garlic, or 1/2 tsp garlic salt, or 1/4 tsp garlic powder
1/4 tsp cumin
few crushed coriander seeds
1/4 tsp oregano
2 tsp chili powder
1/8 tsp cayenne pepper, or to taste
1 large (about 29 oz) tomato puree or tomato sauce
2 cups water
2 beef bouillon cubes
1 tsp sugar
Directions:
1. For sauce, saute onion lightly in a little bacon drippings; add other ingredients and simmer, uncovered, while preparing enchiladas.
2. For enchiladas, mix seasonings into browned meat and onion. Then add 2 or 3 spoonfuls of sauce to meat mixture.
3. Dip each tortilla in hot water to soften, then add about 2 TB filling and roll up.
4. Put into large baking pan, seam side down. (May put a little sauce in bottom of pan.) Pour some of sauce on top. Then sprinkle cheese over all.
5. Bake at 350°F about 20 minutes. Serve with remainder of sauce.
Mexican Enchiladas
By Gail Brandt
Based on a recipe brought by Gail’s grandmother, Ada Lydia Hughes Graham, from Northern Mexico, where she lived as a child.
Ingredients:
2 lbs ground beef
salt to taste
paprika, enough to make meat red (optional: add chili powder)
cumin, to taste
1 cup water
minced garlic, to taste (up to one clove)
1 medium onion, whole
chopped onion (optional)
2 lbs grated cheddar cheese
1 tsp cornstarch, or more, as needed
36 tortillas
Directions:
1. Brown meat until no longer pink. While cooking, add salt, cumin, and enough
paprika to make meat red.
2. Drain meat, reserving 1/4 cup juices.
3. Return reserved juices to pan and add 1 cup water, more cumin and paprika, and
garlic.
4. Peel whole onion and slice lengthwise, then crosswise from top to bottom, not
cutting through the bottom, so the onion still holds together.
5. Place onion in water. Slowly fold in meat and bring mixture to a boil.
6. Simmer uncovered for two hours, adding more water if needed.
7. Taste after two hours and simmer longer if not strong enough.
8. Remove onion and discard. Drain meat, reserving juices.
9. Take about 1/3 cup of the juice mixture and add cornstarch, cooking until
thickened.
10. Dip each tortilla in thickened sauce to soften. Make more sauce from juice and
cornstarch as needed.
11. On each tortilla, sprinkle meat, grated cheese, and optional chopped onion. Roll up
tortilla and close with an undyed wooden toothpick.
12. Place enchiladas in a single layer in a 9 x 12 cake pan--may need more than one
pan. When all enchiladas are made, sprinkle top with any leftover meat, then
smother with grated cheese. Pour any leftover thickened sauce over all.
13. Bake 30 minutes at 250° or until cheese melts.
Based on a recipe brought by Gail’s grandmother, Ada Lydia Hughes Graham, from Northern Mexico, where she lived as a child.
Ingredients:
2 lbs ground beef
salt to taste
paprika, enough to make meat red (optional: add chili powder)
cumin, to taste
1 cup water
minced garlic, to taste (up to one clove)
1 medium onion, whole
chopped onion (optional)
2 lbs grated cheddar cheese
1 tsp cornstarch, or more, as needed
36 tortillas
Directions:
1. Brown meat until no longer pink. While cooking, add salt, cumin, and enough
paprika to make meat red.
2. Drain meat, reserving 1/4 cup juices.
3. Return reserved juices to pan and add 1 cup water, more cumin and paprika, and
garlic.
4. Peel whole onion and slice lengthwise, then crosswise from top to bottom, not
cutting through the bottom, so the onion still holds together.
5. Place onion in water. Slowly fold in meat and bring mixture to a boil.
6. Simmer uncovered for two hours, adding more water if needed.
7. Taste after two hours and simmer longer if not strong enough.
8. Remove onion and discard. Drain meat, reserving juices.
9. Take about 1/3 cup of the juice mixture and add cornstarch, cooking until
thickened.
10. Dip each tortilla in thickened sauce to soften. Make more sauce from juice and
cornstarch as needed.
11. On each tortilla, sprinkle meat, grated cheese, and optional chopped onion. Roll up
tortilla and close with an undyed wooden toothpick.
12. Place enchiladas in a single layer in a 9 x 12 cake pan--may need more than one
pan. When all enchiladas are made, sprinkle top with any leftover meat, then
smother with grated cheese. Pour any leftover thickened sauce over all.
13. Bake 30 minutes at 250° or until cheese melts.
Chili Con Carne
By Dorothea Malloy
5 servings
Ingredients
1 lb ground beef or turkey
1 TB olive oil
1 sm onion, diced, or 2 TB dried minced onion
1 clove garlic, crushed
16 oz can low salt tomato sauce
2-3 TB chili powder or paprika (for no-heat chili)
1 tsp salt
1 tsp sugar
1/2 tsp dried cumin
1/2 tsp dried cilantro
1/2 tsp paprika
1/2 tsp oregano
1 tsp Worcestershire sauce
Directions:
1. Brown meat in a large saucepan; drain and set aside.
2. Add 2 TB olive oil to the pan and saute onion until translucent. Add garlic and saute another minute.
3. Add meat and remaining ingredients. Cover and simmer one hour.
If using a crockpot, double the recipe and cook on low for 4-6 hours.
5 servings
Ingredients
1 lb ground beef or turkey
1 TB olive oil
1 sm onion, diced, or 2 TB dried minced onion
1 clove garlic, crushed
16 oz can low salt tomato sauce
2-3 TB chili powder or paprika (for no-heat chili)
1 tsp salt
1 tsp sugar
1/2 tsp dried cumin
1/2 tsp dried cilantro
1/2 tsp paprika
1/2 tsp oregano
1 tsp Worcestershire sauce
Directions:
1. Brown meat in a large saucepan; drain and set aside.
2. Add 2 TB olive oil to the pan and saute onion until translucent. Add garlic and saute another minute.
3. Add meat and remaining ingredients. Cover and simmer one hour.
If using a crockpot, double the recipe and cook on low for 4-6 hours.
Chili Con Carne with Beans
By Febrina Malloy
Serves 8
Ingredients:
2 cups dry pinto beans
5 cups water
2 lbs ground beef
1 large onion, chopped
1 or 2 cloves garlic, minced
1 large can (about 28 oz) peeled tomatoes or 1 lb can tomatoes plus 1 8 oz. can tomato sauce
1/2 tsp dried cumin
a few crushed coriander seeds
pinch dried oregano
4-5 1/2 TB mild chili powder
dash cayenne
1-2 drops Tabasco sauce
1 1/2 tsp salt
Directions:
1. Sort and wash beans. Add water and soak overnight. (If beans were not soaked overnight, put beans and water in large saucepan and boil for two minutes, then remove from heat. Leave covered for 1 hour.) Drain and rinse. Then add fresh water.
2. Put pot on the stove and bring to a boil. Boil until almost done.
3. Brown meat and onion and drain.
4. Add meat, onion, and remaining ingredients to beans.
5. Simmer covered about 2 hours.
Serves 8
Ingredients:
2 cups dry pinto beans
5 cups water
2 lbs ground beef
1 large onion, chopped
1 or 2 cloves garlic, minced
1 large can (about 28 oz) peeled tomatoes or 1 lb can tomatoes plus 1 8 oz. can tomato sauce
1/2 tsp dried cumin
a few crushed coriander seeds
pinch dried oregano
4-5 1/2 TB mild chili powder
dash cayenne
1-2 drops Tabasco sauce
1 1/2 tsp salt
Directions:
1. Sort and wash beans. Add water and soak overnight. (If beans were not soaked overnight, put beans and water in large saucepan and boil for two minutes, then remove from heat. Leave covered for 1 hour.) Drain and rinse. Then add fresh water.
2. Put pot on the stove and bring to a boil. Boil until almost done.
3. Brown meat and onion and drain.
4. Add meat, onion, and remaining ingredients to beans.
5. Simmer covered about 2 hours.
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