Mexican Frittata

1 tsp olive oil
1/2 red pepper, cut into thin strips
1/4 medium white onion, sliced thin
1/4 cup skim milk
2 whole eggs
4 egg whites
1/2 tsp salt
1/2 tsp freshly ground black pepper
Pinch cumin
1/2 cup salsa

Preheat oven to 350 degrees.
Heat oil in a 12-inch nonstick skillet over medium heat. Add pepper and onion; sauté until tender. Combine milk, eggs, egg whites, salt, pepper, and cumin; stir with a whisk. Pour into pan with vegetables. Cook, without disturbing eggs, until slightly set; flip eggs over. Place pan in oven; bake at 350 until eggs are cooked, about 5 minutes. Place frittata on a plate; top with salsa.
(Your Diet, Summer 2004, pg.69)
Makes 1 serving

Nutritional Information
Calories 371
Carbs 25 g Protein 31 g
Fat Total 15 g Saturated Fat 3.8 g

Mexican Pork Stew

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1T oil
1 jalapeno (seeded,chopped)
1lb lean pork, cubed
1 small onion, chopped
3 garlic cloves, minced
1lb tomatillos or tomatoes (red or green)
4-5 sprigs of cilantro
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Heat oil in kettle. Add pork and garlic, sautee over med-high till
browned. Remove meat, set aside. Place tomatillos in saucepan with water
to cover. Boil, reduce heat to medium, cook uncovered about 5 min.
Drain, save 1c. liquid. In blender mix tomatillos, jalapeno and onion.
Puree. Pour sauce in kettle, simmer 5 minutes. Add meat, cover, simmer
45 min - 1 hour or till meat is tender. Add some reserved liquid if sauce
gets too thick. Sprinkle with cilantro.

Enchilada Sauce

(Carol’s recipe box)


3 T. salad oil
3 T flour
3 T chili powder
2 c. water
1 c. tomato sauce
1 t ground cumin
½ t oregano
1 clove garlic minced

Add flour to oil until well blended . Add chili powder, gradually add water (to prevent lumps). Add the rest of the ing. Simmer for 20 min.

For enchiladas, use flour or corn tortillas. Fill with meat, onion and cheese. Pour sauce over enchiladas & bake until the cheese is melted.

Chile Verde (complicated but the BEST)

Ingredients
• 1 1/2 pounds tomatillos
• 5 garlic cloves, not peeled
• 2 jalapenos, seeds and ribs removed, chopped
• 2 Anaheim or Poblano chiles (optional)
• 1 bunch cilantro leaves, cleaned and chopped
• 3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
• Salt
• Freshly ground black pepper
• Olive oil
• 2 yellow onions
• 3 garlic cloves, peeled and finely chopped
• 2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
• 2 1/2 cups chicken stock
• Pinch of ground cloves
Method




1 Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.
If you want the additional flavor of chiles other than jalapenos, you can add a couple Anaheim or poblano chiles. Either use canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around. Let cool in a bag, remove the skin, seeds, and stem.

2 Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.


3 Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.


4 Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes. If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it. Add the oregano to the pan. Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)

5 Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
Adjust the seasoning to taste with salt and pepper. Serve with Spanish rice and warmed flour tortillas or freshly made corn tortillas.
Serves 8.

Taco Salad

Hamburger meat
Frito’s
Pinto Beans (cooked)
Lettuce
Tomato
Onion
Grated cheese
Enchilada sauce
Olives, chopped
Sour Cream
Guacamole or chopped avocados

Brown meat & season, add to cooked beans (season)

Serve buffet style. Frito’s on bottom, meat & bean mixture the top with cheese, lettuce tomatoes, etc.

Chicken Tortilla Casserole

12 corn tortillas 1 can (small) chopped chili’s
2 cans cream mushroom soup 1 boiled chicken – boned
1 can evaporated milk 2 lbs. grated Cheddar Cheese
1 chopped onion

Put half of tortillas in bottom of casserole dish, tearing pieces to fit. Mix onion, chilies, milk, mushroom soup together. Pour ½ over tortillas, add chicken & ½ of cheese. Top with remaining tortillas, cover with soup mixture and sprinkle with cheese. Best made several hours ahead & let sit. Bake at 325 - 350° for (?)

Serves 12-15

Enchiladas

1 lb ground beef
1 ½ c chopped onion
1 clove garlic, minced
Cooking oil
1 T. flour
8 corn tortillas
1 c. Jack or cheddar cheese
½ c. sour cream shredded
sliced black olives
chopped green pepper
chopped green onion



Cook beef, onion & garlic in 1 T. oil until meat is crumbly & brown. Stir in flour & seasonings. Add 1 ½ c tomato sauce, mix. Simmer, uncovered abt 15 min, stir frequently

Combine remaining tomato sauce and water; heat. Heat tortillas on both sides until soft in small amt of hot oil. Dip into hot tomato sauce. Spoon an equal amt of meat mixture (abt ¼ c.) onto each tortilla; roll up. Arrange in greased shallow 2 qt casserole. Spoon remaining sauce over tortillas; sprinkle with cheese.

Bake, uncovered, in 350° oven until hot, about 20 min. before serving spoon sour cream over enchiladas and serve with desired toppings. Garnish with avocado slices, if desired. Makes 8.

MEXICAN BLACK BEAN DIP

2 CUPS BLACK BEANS
6 CLOVES GARLIC, SLICED
8 OUNCES CREAM CHEESE, ROOM TEMPERATURE
1 CUP LEMON JUICE
½ CUP CHOPPED FRESH CILANTRO
1 TABLESPOON CAYENNE
1 TABLESPOON CHILI POWER
1 TABLESPOON CUMIN
SALT TO TASTE
2 CUPS SHREDDED CHEDDAR CHEESE
2 BUNCHES GREEN ONIONS, CHOPPED
3 TOMATOES, SEEDED AND CHOPPED
1 CUP BLACK OLIVES, CHOPPED
1 TOMATO ROSE
GOURMET RED AND BLUE CHILI TORTILLA CHIPS

Rinse black beans in colander. Place beans in large pot
with lid and cover with water 2 inches over top of beans.
Add sliced garlic. Let beans soak for 1 hour. Place pot
over medium heat on stove and cook, covered, until beans
are soft, about 1 ½ hours. Drain beans and transfer to food
processor.

You may need to do this step in batches. Puree beans and
garlic until smooth. Blend in cream cheese, cilantro, chili
powder, cayenne pepper, and salt to taste. May be
refrigerated up to 3 days.

Spread mixture on serving platter. Top with cheese, green
onions, tomatoes, black olives, and garnish center with
tomato rose and tortilla chips. Refrigerate if not serving
immediately. Serve within 6 hours.

Layered Mexican Dip

1 small can refried beans
½ pkg. taco seasoning
½ t. cumin

2 c. Monterrey Jack cheese, grated

2-3 ripe avacodos

~ ¼ t. lime juice
½ of one whole jalapeno
1 chopped dtomatoe
½ chopped onion
Dash cumin
Diced olives

Grated sharp cheddar cheese

Sour Cream

Garnish: pimento, etc.

Mix different groups and make layers. Serve with tortilla chips.