Tortilla soup

Ingredients

1 cup minced onion
2 tbsp olive oil
4 cloves garlic, minced
2 serrano peppers, seeds removed and minced
1/2 cup minced poblano pepper
2 cups chopped tomato pulp

1 quart rich chicken stock
4 dried chile rojos
1 avocado, chopped
2 tbsp lime juice
2 day-old tortillas, cut into 1/2″ strips

1/4 cup crumbled fresh or farmer’s cheese
2 limes quartered coarse salt

How to prepare

Put the onion and oil in a kettle and put over a low flame. Cook and stir for a minute and add the garlic, serrano and poblano peppers. Cook and stir for another five minutes and add the tomato pulp. Cook and stir for another five minutes and add the chicken stock. Bring to a boil and reduce heat to a simmer. Let cook for an hour and divide among large bowls. Add the chiles rojos, avocados, tortilla strips and cheese. Serve piping hot with the limes on the side for further seasoning. Advise diners to leave dried chile in the soup until it has reached desired degree of spiciness. Servings: four.

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Tacos de requeson – ricotta tacos

Ingredients

The sauce
1/3 cup fresh lime juice
salt to taste
1/3 cup finely chopped radishes
1/4 cup finely chopped white onion
1 serrano chile, chopped with seeds
1 tbsp roughly chopped cilantro

The tacos
1 cup drained and lightly salted ricotta cheese
6 thin 5″ corn tortillas
6 toothpicks
safflower oil for frying

How to prepare

Have ready a tray lined with a double thickness of paper towels. First make the sauce. Put the lime juice and salt into a glass bowl, mix in the rest of the ingredients, and leave for at least 30 minutes to marinate. Spread 1 tbsp of the ricotta over half of each tortilla. Fold over and secure with a toothpick. Put oil to a depth of 1/4″ in a large frying pan and heat. When hot but not smoking, add a few of the tacos and fry, turning once until they are a golden color and quite crisp. Drain the tacos well on paper toweling and remove as soon as they are cool enough to handle. With a toothpick, ease them open and insert about 2 tbsp of the sauce. Serve immediately; they cannot wait. Makes 6 tacos

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Salsa picante

Ingredients

4 medium-size ripe tomatoes, peeled and seeded
8 scallions, including some green part, minced
5 pickled jalapenos, minced
4 sprigs cilantro, minced
salt & pepper to taste
4 cloves garlic, minced
2 tbsp olive oil

How to prepare

Mix all ingredients in a food processor until they form a thick sauce. Chill and serve. Makes about 1 1/2 cups

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“The Works” Mexican Burger

Ingredients

2 tablespoons vegetable oil
2 onions, sliced
1/2 teaspoon ground cumin
1 large avocado
2 teaspoons lime juice
Salt and pepper
1 (15 oz/470 g) can refried beans
6 1/2 oz (200 g) packet corn chips
1/2 head romaine (cos) lettuce, shredded
1 cup (8 fl oz/250 ml) prepared chunky-style salsa
1/3 cup (3 fl oz/90 ml) sour cream
Fresh coriander (cilantro) sprigs
1/3 cup (3 fl oz/90 ml) chili sauce

Burgers:
1 1/2 lb (750 g) ground (minced) chicken
1 tablespoon chopped fresh coriander
1 tablespoon ground cumin
1 teaspoon salt
1/4 teaspoon chili powder
2 cloves garlic, crushed
6 green spring onions, chopped
2 1/2 cups (5 oz/155 g) stale bread crumbs
1 egg, lightly beaten
2 tablespoons vegetable oil

How to prepare

Heat the oil in frying pan, add the onions and cook, stirring, until the onions are soft. Add the cumin and cook, stirring, until fragrant.

Mash the avocado with lime juice and salt and pepper to taste – keep tightly covered.

Heat the refried beans in a saucepan or microwave on high (100%) for about 3 minutes.

BURGERS:

Combine chicken, coriander, cumin, salt, chili powder, garlic, green (spring) onions, 1 1/2 cups of the breadcrumbs and the egg in a bowl and mix well. Shape the mixture into 4 large flat patties, about 1 inch (2.5 cm) thick. Press the remaining cup of breadcrumbs onto the patties and refrigerate for 1 hour.

Heat the oil in a large shallow frying pan and cook the burger patties over a medium-low heat until they are well browned and cooked through (about 5 minutes on each side).

Arrange the corn chips around the edge of the plates, pile the lettuce in the center. Top with a burger, then some of the beans, onions, salsa, avocado, sour cream and coriander (cilantro); drizzle with the sauce.

This recipe can be prepared a day ahead – reheat and assemble just before serving. The uncooked patties are suitable for freezing.

Stale breadcrumbs are made from 1-2 day-old bread – do not substitute dried packaged breadcrumbs. Stale breadcrumbs can be made in large quantities in the food processor and frozen in 1 cup bags for convenience.

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Degollado’s huatape de camaron- shrimp soup with epazote)

Ingredients

2 lb large shrimp, peeled and cleaned
1 quart water
1/2 tsp salt
2 epazote pods
20 epazote leaves
2 chile poblano, seeds removed
1 chile serrano
8 oz masa harina

How to prepare

Boil shrimp, water, salt and epazote pods just to bubbly. Blend epazote leaves, chile poblano and serrano. Add to shrimp mixture. Dissolve masa harina in about 2 cups cold water, or enough to make a smooth paste. Stir into soup. Simmer 20 minutes. Correct seasoning
hint: for a richer flavor, boil the shells in the water and then remove them before adding the other ingredients.

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South-of-the- boarder pork chops

Ingredients

4 pork chops
1/2 tsp seasoned salt
garlic powder, to taste
cumin, to taste
2 tbsp butter
1 cup chopped green onion
7 oz green chili salsa
1 tbsp flour
1 cup 1/2 & 1/2

How to prepare

Season chops with seasonings. Brown in butter in skillet; remove. Saut onions in pan drippings. Stir in salsa. Add chops. Simmer, covered, 1 hour or until tender; remove. Blend flour in pan juices. Cook until thickened, stirring constantly. Stir in 1/2 & 1/2. Add chops. Cook until heated through.

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Green chile stew with pork & crema

Ingredients

2 tbsp corn oil
2 lbs pork butt, trimmed and cut into 1″ cubes
11/2 cups chopped red onion
3 quarts plus 21/2 cups water
15 anaheim chiles, roasted, peeled, seeded and chopped

8 cloves garlic roasted, and minced
11/2 tsp roasted ground mexican oregano
2 tsp salt
4 serrano chiles, roasted, peeled, seeded and chopped
2 cups cilantro leaves
1 cup mexican crema (look up)

How to prepare

Heat corn oil over medium heat in a large heavy skillet and brown the pork. Add the onion and saut

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Mexican style short ribs

Ingredients

4 lb beef short ribs
10 1/2 oz beef stock
1 1/4 oz taco seasoning mix
1/4 cup green pepper, chopped

How to prepare

In large skillet brown ribs, pour off excess fat. Mix beef stock with dry taco mix, add green pepper. In crockpot, pour sauce over ribs. Cover and cook on low for 6 – 8 hours. Yield: 6 servings

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Tortillas mexican chicken

Ingredients

12 corn tortillas, torn into pieces
2 lb cooked chicken, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
7 oz can green chili salsa
8 oz sour cream
1 tbsp onion, grated
1 1/2 cup cheddar cheese, grated

How to prepare

Lightly grease sides and bottom of crockpot. In a separate bowl, mix together the soups, salsa, sour cream and onion. In the crockpot, arrange alternate layers of the tortillas, chicken pieces and soup mixture, ending with soup mixture on top. Cover and cook on low for 4 to 5 hours. Sprinkle with cheddar and cook for another 20 minutes or until melted.

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