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Smothered Burritos

Flour Tortillas (see below)
Refried beans
Chili Verde (see below)
Mozzarella cheese and/or Cheddar cheese and/or
    Monterey jack cheese, all grated

Flour Tortillas
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon shortening
1 to 1 1/2 cups warm water

Chile Verde
3 cups diced, roasted and peeled Anaheim peppers (see below)
    or 1 (28 ounce) can whole green chiles, chopped
2 cups water
2 pounds diced lean pork or diced lean or ground beef
1 tablespoon shortening
1 tablespoon all-purpose flour
1/4 teaspoon garlic salt
1/4 teaspoon black pepper

Heat flour tortilla on grill about 10 seconds; turn and heat another 10 seconds until hot. Add about 3/4 cup refried beans; roll. Place on serving plate. Top with Chili Verde and generous amounts of cheeses, using as desired.

Zap in the microwave until cheese is melted.

Flour Tortillas: Mix flour, baking soda, salt and shortening with hands until thoroughly combined. Add enough warm water to make a manageable dough (easy to roll). Pinch off pieces of dough about the size of a biscuit. Roll into a circle about 1/8-inch thick. Put on heated 300 degree F grill for about 6 seconds; turn and cook another 8 seconds. Repeat with remaining dough.

Makes 24 flour tortillas.

Tortillas may be frozen. Stack between sheets of waxed paper.

Chili Verde: Roast Anaheim peppers in a 350 degree F oven for about 15 minutes; turn and roast an additional 15 minutes. Remove from oven; cool. (The peppers may be frozen at this point.)

To peel roasted Anaheim chiles, steam a few minutes; cool as needed, then peel and dice. Add 2 cups water; set aside.

In a large skillet, cook pork (or beef) in melted shortening until browned and completely cooked. Add flour, garlic salt and pepper, blending well. Add Anaheim pepper mixture; bring to a boil. Reduce temperature and simmer 10 minutes.

Fiesta Meatloaf

2 pounds lean ground beef
2 cups picante sauce, divided
1 1/2 cup oats
1 (1 1/4 ounce) package taco seasoning mix
1/2 teaspoon garlic powder
1 cup shredded Cheddar cheese
1 (3.8 ounce) can sliced black olives, drained
1 (4 ounce) can chopped green chiles

Preheat oven to 375 degrees F. Grease a 9 x 5 x 3-inch loaf pan or a 13 x 9 x 2-inch baking pan.

Combine ground beef, 1/2 cup picante sauce, oats, taco seasoning and garlic powder; mix well. Press into prepared baking pan.

Combine remaining 1 1/2 cups picante sauce, cheese, olives and chiles. Mix well. Pour sauce mixture over top. Bake for 30 to 35 minutes or until center is no longer pink.

Makes 10 servings.

Pork Chile Verde Enchiladas

Servings: 6

2 fresh Anaheim chiles*
1 (14 1/2 ounce) can low-salt chicken broth
1 1/4 cup chopped onion, divided
4 tomatillos, husked, rinsed, quartered
1 jalapeno chile, seeded, coarsely chopped
1 clove garlic, chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1/4 cup sour cream
12 flour tortillas
Pork Chile Verde, chilled (see recipe)
2 1/4 cups shredded asadero cheese
2 plum tomatoes, seeded, chopped

Char Anaheim chiles over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and coarsely chop chiles.

Combine broth, 1/2 cup onion, tomatillos, jalapeno and garlic in medium saucepan. Simmer over medium heat until liquid is reduced to 1 cup, about 10 minutes. Cool to room temperature.
Transfer to blender. Add Anaheim chiles, cilantro and lime juice. Blend until smooth. Transfer to bowl. Whisk in sour cream. Season with salt and pepper. (Can be made 1 day ahead. Cover, then chill.)

Preheat oven to 350 degrees F. Lightly oil a 15 x 10 x 2-inch baking dish.

Place 6 tortillas between 2 damp paper towels. Cook in microwave on HIGH until warm, about 1 minute.

Working with 1 warm tortilla at a time, dip tortillas into sauce; shake excess sauce back into bowl. Place tortillas on work surface. Spoon scant 1/4 cup Pork Chile Verde, 2 tablespoons cheese and 1 tablespoon onion down center of each. Roll up tortillas. Arrange enchiladas, seam side down, in prepared baking dish. Repeat with remaining 6 tortillas. (Can be made 8 hours ahead. Cover enchiladas, remaining sauce and separately. Chill.)

Top enchiladas with remaining sauce, then cheese. Bake enchiladas uncovered until heated through, about 20 minutes (or 30 minutes if enchiladas have been refrigerated). Sprinkle tomatoes over and serve.

Pork Chile Verde
8 fresh Anaheim chiles
1 teaspoon cumin seeds
2 tablespoons vegetable oil
1 cup chopped onion
2 pounds trimmed boneless pork shoulder,
    cut into 1/2-inch pieces
3 cloves garlic, finely chopped
4 cups (or more) water

Char Anaheim chiles over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and chop chiles.

Stir cumin seeds in heavy small skillet over medium-low heat until fragrant, about 4 minutes. Transfer to spice grinder; process until finely ground. Set aside.

Heat oil in heavy large pot over medium-high heat. Add onion; saut? 3 minutes. Add pork; cook until juices evaporate and meat browns, stirring often, about 20 minutes.

Add chiles, cumin and garlic. Saut? 5 minutes. Add 4 cups water. Simmer uncovered over medium-low heat until meat is very tender and sauce just coats meat, about 1 hour. If necessary, increase heat and continue to simmer until sauce is reduced and just coats meat. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, adding 1/2 cup water to loosen mixture if necessary.)

Yield: about 4 cups

This can also be used in burritos or tacos.

Per serving: 489 Calories (kcal); 12g Total Fat; (22% calories from fat); 13g Protein; 81g Carbohydrate; 4mg Cholesterol; 693mg Sodium

Food Exchanges: 5 1/2 Grain (Starch); 0 Lean Meat;  0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Tostada Waffles

Blender Cornmeal Waffles
1 egg
3/4 cup milk
1/4 cup vegetable oil
1 cup all-purpose flour
2 tablespoons cornmeal
2 teaspoons baking powder
2 teaspoons granulated sugar
1/4 teaspoon salt

Taco Meat Sauce
1 pound lean ground beef
1 package dry taco seasoning mix

Toppings
1 cup shredded Cheddar cheese
2 cups shredded lettuce
1 medium tomato, chopped
1/2 cup sour cream
Sliced ripe olives

Blender Cornmeal Waffles: Preheat waffle maker. Place all ingredients into blender container. Cover; process at a medium speed until dry ingredients are moistened. Do not over-blend. Pour 1/2 cup batter over center of grids. Close waffle maker. Bake until golden, about 2 minutes.

Yield: 4 waffles

Taco Meat Sauce: Prepare mix according to package directions. Place 1/4 cup sauce on each waffle. Add toppings.

Toppings: Top each waffle with Taco Meat Sauce, then with cheese, lettuce and tomato. Garnish with sour cream and olives. Serve immediately.

New Mexican Red Pepper Paste

This paste is ideal for beef brisket, chicken breasts and spare ribs. You can also add a couple of tablespoons of the paste to any of the basic marinades or to your favorite barbecue sauce to liven up the flavor.

4 dried ancho chile peppers, stems, veins
    and seeds removed
2 dried New Mexican chile peppers (guajillo),
    stems, veins and seeds removed
2 canned chipotle chile peppers (or reconstituted
    dried chipotles)
1/2 cup chopped onion
4 garlic cloves
2 teaspoons ground cumin
2 tablespoons dried oregano (preferably Mexican)
1 teaspoon kosher salt

Soak the ancho and New Mexican chile in hot water to cover for about 1 hour. Remove the chilies from the water and reserve 2 cups of soaking water.

Combine the chiles. reserved soaking water (as needed), chipotle, onion, garlic, cumin, oregano and salt in a food processor and puree until all the ingredients are blended into a smooth thick paste. Use the soaking liquid as needed to moisten the mixture in a paste form. Store in an airtight jar in the refrigerator for 3 to 4 weeks.

Yield: 2 to 3 cups

Recommendations: Marinate chicken breasts (4 to 6 hours); wings (6 to 8 hours); beef brisket (8 hours to overnight); spare ribs (8 hours to overnight).

Carne Adovada

Use this for a burrito filling, for stuffing sopaipillas, an enchilada filling, or spread it on Indian Fry Bread.

7 to 8 whole dried chile pods,
    seeded and de-veined
2 cloves garlic
1 teaspoon dried Mexican oregano
1 teaspoon salt
2 pounds boneless pork butt or
    shoulder, sliced thin or cubed

Place the chile skins in a bowl and add enough hot tap water to cover. Allow them to sit for 1 hour, then drain, reserving the liquid. Place the pepper skins in a blender and add enough of the water to bring the total amount in your machine to 1 pint. Add the garlic, oregano and salt. Blend until thick and smooth. Place the sliced pork in a non-reactive bowl and pour in the chile sauce. Mix the meat and marinade and cover. Refrigerate overnight.

When ready to bake, heat oven to 350 degrees F.

Place meat and marinade in a covered casserole and bake for a couple hours or until the pork is very tender and starts to fall apart.

Ground Beef Chimichangas

1 pound ground beef
1 onion, chopped
1 (10 ounce) can Ro-Tel tomatoes
1 (1 1/4 ounce) envelope taco seasoning
1 garlic clove, chopped
Hot oil or shortening
12 burrito-size flour tortillas
Wooden picks to fasten

Brown ground beef and drain well. Stir in onion and saut?. Stir in tomatoes, seasoning and garlic and simmer over low heat for 15 minutes.

Spoon 1/4 cup meat mixture along one edge of tortilla. Fold nearest edge of tortilla to cover the meat. Fold in both sides and roll and secure with wooden picks. Fry in hot oil or shortening until golden.

Serve topped with shredded cheese, chili, sour cream, shredded lettuce, diced tomatoes, green onions or whatever you desire.

Chipotle and Green Chile with Pork

Posted by Tiffany at recipegoldmine.com 1/15/2002 4:06 pm

4 tablespoons butter
2 pounds pork tenderloin, cut into 1/2-inch pieces
1/4 teaspoon salt
1/2 teaspoon cracked black pepper
2 cups yellow onions, diced
1/4 cup jalapeno chile, minced
1 cup dried New Mexico green chiles, seeded,
    remove stem, and minced
1/4 cup minced garlic
1/4 cup roasted Chipotle chiles, peeled and minced
1 cup grated Pepper jack cheese
8 flour tortillas (6-inch)

In a stockpot, melt two tablespoons butter and heat. When the butter is hot, add pork, onions, jalapeno, New Mexico dried chiles, garlic, salt, and pepper. Cover and cook 1 1/2 hours or until pork is tender.

Add the Chipotle chiles and simmer for 45 minutes to 1 hour. Grill the tortillas and brush with butter.

Serve with grated Pepper jack cheese on top. You want to spoon the chili onto your tortilla and roll up and eat.

Makes 4-6 servings

Mexican Pot Roast Filling

Posted by kdipaolo at recipegoldmine.com May 28, 2001

1 tablespoon vegetable oil
1 clove garlic minced
1/2 teaspoon ground cumin
1/2 cup onion chopped
2 1/2 pounds boneless chuck roast, cut into 8 pieces
1 dash cayenne pepper
1/2 cup beef broth
1 (4 ounce) can green chiles
2 jalape?o peppers, seeded and chopped
1 dash salt

Heat oil in Dutch oven over medium heat. Saut? onions, green chiles, jalape?os and garlic about 2 minutes, stirring frequently.

Add beef broth and meat. Sprinkle with chili powder, cumin, cayenne and salt. Reduce heat to low; cover and simmer 2 to 2 1/2 hours until meat is tender.

Shred beef with fork and mix well with pan juices. Use as filling for tacos, enchiladas, chimichangas, burritos and tamales.

Meatballs in "Burnt" Chipotle Sauce

Posted by Annette at recipegoldmine.com 9/21/2001 5:17 pm

Source: Adapted from The Essential Cuisines of Mexico (2000, Clarkson Potter) by Diana Kennedy. Kennedy, an expert on Mexican cuisine, says that every region of the country has a meatball recipe. This one comes from Mexico City.

Meatballs
6 sprigs fresh thyme, or 1/4 teaspoon dried
6 sprigs fresh marjoram, or 1/4 teaspoon dried
1 bay leaf, preferably Mexican
1/2 teaspoon cumin seeds, crushed
8 peppercorns, crushed
2 teaspoons salt
1/3 cup whole milk
1 large egg
2 garlic cloves
1 slice stale bread
12 ounces ground beef
12 ounces ground pork, with some fat
1/3 cup long grain rice, partially cooked (See Note)
1 large egg, hard-cooked and finely chopped

Sauce
1 1/2 pounds ripe tomatoes
6 chipotle chiles, dried (not canned)
2 tablespoons pork lard or vegetable oil
1/2 cup thinly sliced white onion
2 garlic cloves
1/4 teaspoon cumin seeds
1 teaspoon salt, or to taste
About 2 1/2 cups beef broth or water

Preheat the broiler. Meanwhile, make the Meatballs: put thyme, marjoram, bay leaf, cumin, peppercorns, salt, milk , raw egg and garlic in a blender and blend until smooth. Pour mixture in a bowl and soak the bread in it until mushy, then add the ground meats, rice and hard-cooked egg, work well with your hands. Form into 24 meatballs, each about 11/4 inches in diameter; set aside.

To make the Sauce, first place tomatoes on a rimmed baking sheet and broil about 3 inches from the heat, turning once, until charred and slightly mushy.

Heat a griddle or comal (a Mexican griddle), or a nonstick skillet and add the chiles. Cook, turning occasionally, until they become soft and flexible. Slit chiles open.

Heat lard or oil in a heavy pan, and fry the chiles, flattening them with a spatula, until very dark brown, almost black. Remove from the pan, leaving the fat. Place chiles and broiled tomatoes (skin on) in a blender and blend until smooth.

In same skillet, fry the onion gently, without browning, until soft. Crush the garlic, cumin and salt together in a mortar (or spice grinder). Add two tablespoons water - to clean the mixture out - and pour the mixture into the pan with the onion. Fry, stirring and scraping, over high heat until almost dry, then add the blended tomato mixture and dry over medium-high to high heat, stirring and scraping the bottom constantly, until the sauce has reduced and thickened.

Add the broth and meatballs - the sauce should just cover them - cover the pan, reduce heat to low, and cook gently, turning meatballs occasionally, until they are cooked through and spongy, 30 to 45 minutes.

Makes 6 servings.

NOTE: To partially cook rice, follow package directions, but cut the cooking time in half, turning off the heat after about 10 minutes instead of 20.

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