Jalapeno Cabbage Salsa
Serves 8 to 10.
1 head cabbage, diced
1 tomato, diced
1 (12 ounce) can jalapeno vinegar peppers, diced
Salt, to taste
Combine cabbage, tomato and peppers. Add salt, to taste.
Breakfast Burritos
1/2 pound bulk chorizo
1 green pepper, chopped
1/2 cup onion, chopped
2 large potatoes, grated or very finely diced
8 beaten eggs
8 (8-inch) flour tortillas
Melted butter
Grated cheese, if desired
Brown and drain chorizo. Reserve the drippings in the skillet. Add to the skillet green pepper, onion and potatoes. Cook until the potatoes are browned. Add eggs. Cook and stir until the eggs are firm, but moist. Wrap tortillas tightly in foil and bake at 350 degrees F for 15 minutes.
Spoon egg mixture into the center of each tortilla and roll up. Place in a greased 13 x 9-inch pan. Brush with melted butter. Cover with foil. Bake at 375 degrees F for 10 minutes. Sprinkle with cheese, if desired. Cover again and bake until the cheese melts.
Serve with warm salsa.
Lime Sauce
1 can evaporated milk
7 Mexican limes
Squeeze juice from limes, and mix with milk. Let sit for about 15 minutes.
Serve with fish tacos.
Mexican Scrambled Eggs
6 tablespoons vegetable oil
4 corn tortillas, cut into thin strips
1/2 cup chopped tomato
1/4 cup chopped white onion
1 small jalapeno or serrano chile, seeded and chopped
4 eggs, beaten with salt until frothy
Heat half the oil and saute the tortilla strips. Drain.
Heat remaining oil in skillet and stir-fry the chopped tomato, onion and green chile 30 seconds. Put tortilla strips back into the skillet.
Pour beaten eggs into the skillet over other ingredients and cook, stirring often, until mixture sets.
Serve with refried beans and garlic toast.
Serves 4.
Rustic Red Chile Sauce
This rustic sauce is used over enchiladas or tamales. You can also serve it on top of chicken breast, pork chops or grilled steak.
Low fat - low calorie
10 to 12 large dried ancho chiles (20 if small to medium)
2 to 3 cups water (divided use)
1 small white onion, chopped
3 to 6 chipotle peppers in adobo sauce
3 tablespoons adobo sauce
1 clove garlic
1 teaspoon cumin
1 teaspoon Mexican oregano
1 teaspoon salt
Wash the dried anchos. Soak overnight or fill a medium pan with hot water (enough to cover the peppers). Bring the water to a boil, remove from heat, then add the peppers and soak 30 minutes. Save the water.
In a skillet, saute onion in 2 to 3 tablespoons of water until soft and clear (sauteing in oil can cause a bitter taste). Do not brown the onion.
Clean stems and seeds from anchos. Sprinkle water in the skillet over a medium heat. Lay the chiles flat. Saute for 1 minute on each side Do not burn the skin. If you do burn a spot, cut it off or the taste will taint the whole batch.
In a blender add 1 cup of reserved water, ancho peppers, onion, chipotles, adobo sauce, garlic, cumin, Mexican oregano and salt. (The chipotle peppers are hot, so add to taste.) Slowly add 1 cup of water and puree until the ingredients are smooth. There should be no skin pulp in the sauce. If you want it hotter, add a few fresh jalapenos (not pickled). The sauce should mound slightly when finished, so you may have to add a little more water to thin it. Makes 4 cups.
The sauce keeps for about a week in the refrigerator, and it freezes well.
Per tablespoon: Cal 33 (21% fat) Fat 1 g (no sat) Fiber 2 g No chol Sodium 96 mg Carb 6 g Calcium 8 mg
Green Pepper Scramble
1 tablespoon olive oil
1 clove fresh minced garlic or 1 teaspoon bottled
1 small onion, chopped
1 large green bell pepper, cut into 2-inch strips
4 eggs, slightly beaten
Salt and pepper to taste
Red pepper flakes (these are hot, so use accordingly)
Salsa (optional)
Heat oil in a wok or large skillet. Add garlic, onion and green pepper. Stir fry until pepper is tender. Add eggs, salt and pepper, and red pepper flakes, keep stirring with wooden spoon until eggs reach desired consistency.
Serve immediately with salsa, if desired.
Fiesta Eggs
Yield: 6 servings
1/4 cup butter or margarine
1/4 cup vegetable oil
6 (7- to 8-inch) flour tortillas, cut into strips
1/2 cup chopped onion (1 medium)
6 large eggs
2 cup chopped tomatoes (2 medium)
1 jalapeno chile, seeded and chopped
2 tablespoons fresh, snipped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
2 ounces Colby cheese, shredded (1/2 cup)
Heat the butter and oil in a 10-inch skillet over medium heat until hot. Add the tortilla strips and onion; cook, stirring occasionally, until the tortillas are brown.
Mix the remaining ingredients except the cheese and pour into the skillet. As the mixture begins to set at the bottom and sides, gently lift the cooked portion so that the uncooked eggs can run under the cooked portion. Avoid constant stirring. Turn the egg mixture, cook until the eggs are all cooked through but still moist, 3 to 5 minutes.
Sprinkle with the cheese and serve.
Chili Salsa
1 (12 ounce) bottle chili sauce
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped yellow or red bell pepper
1/2 cup finely chopped onion
1 to 2 teaspoons minced fresh cilantro
In medium bowl, combine all ingredients. Serve with grilled chicken, beef, fish or tortilla chips. Store any leftover salsa in refrigerator.
Makes about 2 cups.