Bean Cakes
1 recipe Boiled Pinto Beans, well drained
1 medium white onion, minced
2 serrano chiles, stemmed and minced
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup peanut oil
1 cup fresh tomato salsa
1 cup Crema
Mash the beans to a textured puree with a food processor or potato masher. Transfer to a bowl and stir in the onion, chiles, cumin and salt. Using 1/4 cup of the bean mixture, make 3 x 1/2-inch patties.
Heat 2 tablespoons of the oil in a large heavy skillet. Put as many patties in the skillet as will fit in a single uncrowded layer and fry over fairly high heat until golden and toasted, about 1 minute per side. Transfer to a platter. Fry remaining patties.
Sprinkle each patty with salsa, then drizzle Crema over. Serve immediately.
Sonoran-Style Red Enchiladas
2 cups Masa Harina
2 ounces mild Cheddar cheese, grated
1 small baking potato, cooked, peeled and grated
1 teaspoon baking powder
1 teaspoon salt
1 cup water, or more as needed
Stir together Masa Harina, cheese, potato, baking powder and salt. Mix in the water until dough is smooth and moist, but not sticky. Shape dough into 8 balls about 2 to 2 1/2 inches in diameter. Between sheets of wax paper, roll the balls into tortillas about 4 inches in diameter.
Heat 1 to 2 inches of vegetable oil in a small skillet until the oil ripples. Dip a tortilla into the oil and fry until light brown and crisped, but still chewy. Repeat with remaining tortillas, then drain them.
Put 2 tortillas on heatproof serving plates. Spoon equal portions of warm mild red chile sauce and queso blanco or Monterey jack cheese over the tortillas. Bake for 4 to 5 minutes at 400 degrees F, or until the cheese melts and becomes bubbly.
Top each serving with sliced scallions, shredded lettuce which has been tossed with a splash of vegetable oil and vinegar, and sliced green olives, if desired.
Sonoran-Style Enchiladas
This is rarely found outside of Arizona.
Dough
1 1/2 cups Masa Harina
1/2 teaspoon baking powder
1/2 teaspoon salt
3 to 4 tablespoons beaten egg
1 cup water
Vegetable oil or lard
Combine dry ingredients, then stir in the beaten egg, making sure it is well incorporated. Add water, a little at a time, until a medium dough is formed. It should not be particularly wet and should be worked no more than necessary. Divide the dough into 4 equal portions and roll into balls. Place 1 ball between wax paper and roll it out until it is about 5 to 6 inches in diameter and 1/4 inch, or slightly less, thick. Repeat the process with the remaining balls of dough.
Heat a skillet over moderate to moderately-low heat. Add just enough oil to coat the bottom of the pan and pour off any excess. Cook the formed dough on one side until well browned, about 2 to 4 minutes, then remove it. Add a little more oil to the skillet and cook on the other side until the masa cake is just cooked through.
Enchiladas
1 recipe enchilada sauce
3 ounces grated, mild Cheddar cheese mixed
with 3 ounces grated Monterey jack cheese
1/2 cup scallions, minced
1/2 cup olives, minced or sliced
Lettuce, shredded
1 ripe tomato, chopped
Preheat oven to 350 degrees F. Place one fried masa cake on each of 4 oven-proof serving plates. Top with the sauce, then the cheese, and garnish with the scallions and olives. Heat the enchiladas until the cheese is melted and the sauce bubbles. Garnish with shredded lettuce and tomatoes.
Variation
Substitute your favorite chili or shredded beef, pork or poultry filling for the enchilada sauce, then proceed as instructed.
Golden Chicken (Pollo Dorado)
1 or 2 dried de erbol chiles
1/2 cup fresh orange juice
2 tablespoons tequila
2 cloves garlic, minced
1 1/2 teaspoons shredded orange rind
1/2 teaspoon salt
1/4 cup vegetable oil
1 (3 1/2 pound) broiler-fryer chicken,
cut into quarters
Orange slices
Fresh cilantro sprigs
Crush chiles into coarse flakes in mortar with pestle.
Combine chiles, orange juice, tequila, garlic, orange rind and salt in small bowl. Gradually add oil, whisking continuously, until marinade is thoroughly blended.
Arrange chicken in single layer in shallow glass baking dish. Pour marinade over chicken; turn pieces to coat all sides. Refrigerate, covered, turning chicken over and brushing with marinade occasionally, 2 to 3 hours.
Prepare coals for charcoal fire or heat broiler. Drain chicken, reserving marinade. Grill or broil chicken 6 to 8 inches from hot coals or heat source, brushing frequently with reserved marinade, 15 minutes.
Turn chicken over; continue cooking and brushing until chicken is cooked through, about 15 minutes longer.
Transfer chicken to serving dish; garnish with orange slices and cilantro.
Campfire Cookout
1 1/2 pounds ground beef
1 1/2 teaspoons salt
1 teaspoon pepper
1 green bell pepper, sliced
4 large carrots, sliced
4 large potatoes, sliced
1 large onion, sliced
Worcestershire sauce
Mix ground beef, salt and pepper. Shape into 4 large patties. place each patty on a large square of heavy-duty foil. Cover each patty with prepared vegetables, then sprinkle each meal liberally with Worcestershire sauce. Cook for 15 minutes over hot coals, then turn and cook on the other side for 15 minutes.
Fajitas on a Stick
Posted by darlene60 at recipegoldmine.com 8/8/02 9:57:13 am
1 (1 1/4 pound) top sirloin steak, cut 1-inch thick
1/3 cup bottled Italian dressing
3 tablespoons fresh lime juice
2 green or red bell peppers, each cut into quarters
2 medium onions, cut crosswise into 1/2-inch slices
8 medium flour tortillas, warmed
Prepared salsa
8 bamboo skewers
8 medium flour tortillas, warmed
Soak 8 (9-inch) bamboo skewers in water for 10 minutes; drain. Trim fat from steak. Cut steak crosswise into 1/2-inch thick strips. Thread an equal amount of beef, weaving back and forth onto each skewer.
In a small bowl, combine dressing and lime juice, mixing well. Brush onto beef, peppers and onions.
Place vegetables on grid over medium ash-covered coals. Grill peppers uncovered 12 to 15 minutes and onions 15 to 20 minutes or until tender, turning both once. Approximately 10 minutes before vegetables are done, move vegetables to outer edge of grid.
Place beef in center of grid and grill 8 to 12 minutes for medium rare to medium doneness, turning once. Season beef with salt as desired. Remove beef from skewers. Serve beef and vegetables in tortillas with salsa.
Grilled Mexican Chicken Sandwiches
Posted by Chyrel at recipegoldmine.com 10/8/2001 2:37 pm
1 1/2 tablespoons vegetable or olive oil
2 cloves garlic, minced, or 1 teaspoon bottle minced
garlic, or 1/4 teaspoon garlic powder
2 teaspoons chili powder
1/4 teaspoon cayenne pepper (optional)
4 boneless, skinless chicken breast halves
1 1/2 cups (6 ounces) Mexican Blend cheese (Cheddar,
Monterey jack, Asadero, queso quesadilla) divided
1/3 cup reduced-calorie mayonnaise
4 slices sourdough bread
1/2 cup chunky salsa (optional)
In a small bowl, combine oil, garlic, chili powder and pepper. Using a rubber spatula, spread mixture evenly over both sides of chicken.
Prepare medium-hot charcoal fire or preheat gas grill to medium-high.
Grill chicken on oiled rack 5 minutes per side, or until cooked through.
Combine 1 cup of the cheese mixture and the mayonnaise; mix well. Toast bread on edge of grill, turn. Spread toasted side of bread evenly with cheese/mayonnaise mixture. Grill, cheese side up, 2 more minutes, or until cheese begins to melt.
To serve, place chicken on toasted bread, top with salsa. Sprinkle with remaining cheese.
Serves 4.
Steak Tacos
1 pound sirloin steak, cooked and shredded or chopped
1 package taco seasoning mix
1/2 cup water
8 to 10 flour tortillas
1/4 cup sliced scallions
1/2 cup chopped tomato
2 cups shredded lettuce
2 cups shredded Mexican blend cheese
In a large nonstick skillet, heat steak, tao seasoning mix and water. Bring to a boil, then reduce heat and cook for 8 to 10 minutes.
Heat tortillas as directed on package. Spoon warm steak onto tortillas. Top with scallions, tomato, lettuce and cheese. Fold tortilla over filling.