Part 1 (2/2)

Makes twenty-four 3-inch tortillas - 4 cups all-purpose flour - 1 cup sugar - 1 teaspoon baking soda - 1 cup vegetable shortening - 2 eggs - cup milk 1. Combine the flour, sugar, and baking soda in a large bowl. Add the shortening, blending well. Beat the eggs and milk together in a small bowl, then add to the shortening mixture, mixing well.

2. Turn the dough out onto a floured surface and knead until smooth. With floured hands, divide the dough into 24 pieces and roll into b.a.l.l.s about the size of a golf ball. Using a floured rolling pin, roll each ball out into a round about 3 inches wide and inch thick.

3. Heat a griddle until hot. Place 2 or 3 tortillas on the griddle and cook until the bottoms are lightly browned in spots, 1 to 2 minutes. Turn and cook until lightly browned in spots on the second side. Place in a towel-lined basket and cover with the towel to keep warm while you cook the remaining tortillas. Serve immediately, with b.u.t.ter.

TORTILLA CHIPS[image]tore these in an airtight container. If they start to taste stale, reheat them on a cookie sheet in a preheated 350F oven for 1 to 2 minutes. Watch carefully, since they can burn easily.

Makes about 11 dozen chips - 2 cups vegetable oil - 32 corn tortillas, homemade (see page 4) or store-bought, cut into quarters - Salt to taste 1. Heat the oil in a deep heavy pot over medium-high heat until hot. Working in small batches, carefully drop the tortillas into the hot oil; be careful not to crowd the pot. Cook until crisp, 3 to 5 minutes (to check, remove a chip from the oil with a slotted spoon, let cool slightly, and taste it; if it is still a little chewy, the chips need to cook slightly longer).

2. Using a slotted spoon, transfer to paper towels to drain briefly, then season lightly with salt.

VARIATION:.

As an alternative to the deep-fried chips, steam quartered corn tortillas until hot and serve them with salsa or dip.

WARM MILD TOMATO SAUCESalsa Dulce de Tomate [image]ot everyone can handle the super-hot, spicy salsas available in the market today. Well, not to worry. This one's nice and mild.

Makes 1 to 2 cups - 4 tomatoes, quartered - cup vegetable oil - 1 onion, thinly sliced - green bell pepper, thinly sliced - teaspoon garlic powder - teaspoon ground c.u.min - teaspoon salt - teaspoon pepper 1. Put the tomatoes in a blender and blend until pureed. Set aside.

2. Heat the oil in a medium skillet over medium heat. Add the onion and bell pepper and cook until soft, 3 to 5 minutes. Add the pureed tomatoes, garlic powder, c.u.min, salt, and pepper and bring to a simmer. Reduce the heat and simmer gently for about 45 minutes. Serve warm.

NOTE:.

If the tomatoes aren't very red, you can add a little canned tomato sauce to the pan.

BREAKFAST CHILAQUILES[image]f you are going to cheat on a diet, this is the plate for you. The tostadas (tortilla chips) give these the Frito pie (corn chips in chili) crunchy effect. But remember, just don't cheat too often!

Serves 1 or 2 - 2 tablespoons vegetable oil - cup diced onion - cup crushed tortilla chips (no smaller than inch in size), homemade (see page 12) or store-bought - 2 eggs, beaten - cup shredded American or Velveeta cheese - cup Salsa Ranchera (see page 10) or prepared tomato sauce 1. Heat the oil in a medium skillet over medium heat. Add the onion and tortilla chips and cook, stirring, until the onion is softened, 2 to 3 minutes. Add the eggs and scramble them with the onion and tortilla chips, 2 to 3 minutes.

2. Transfer the eggs to a plate (or plates) and top with the cheese and sauce.

HEARTY FRUIT-AND-NUT OATMEAL.

[image]eed a great breakfast to get you through a crazy day? Try this oatmeal, and get ready to conquer the world!

Serves 2 - Two 1.5-ounce packages instant oatmeal - 1 cup milk - 1 banana, sliced - cup dried cranberries - cup granola - cup chopped pecans or walnuts 1. Prepare the oatmeal according to package directions, subst.i.tuting the milk for water.

2. Divide the banana, cranberries, granola, and pecans between 2 cereal bowls. Spoon the oatmeal over the fruit and nuts.

MAMA'S BREAKFAST.

[image]hen my family and I had to move in with my mother because our house sold so quickly, she spoiled us by making this breakfast almost every day. It was really hard to leave her house, not only because we knew we would miss her, but also because we would miss this great breakfast. (If you want to serve more than two, make the breakfast in individual batches rather than doubling or tripling the recipe.) What a great way to start the day. Happy Breakfast!

Serves 1 or 2 - 2 tablespoons vegetable oil - 2 tablespoons chopped onion - to 1 serrano chile (to taste), finely chopped - 2 tomatoes, halved and grated on the large holes of a box grater - 2 eggs, beaten - Salt to taste 1. Heat 1 tablespoon of the oil in a small skillet over medium heat. Add the onion and chile chile and cook until the onion is softened, 3 to 4 minutes. Add the tomatoes and simmer for 3 to 5 minutes (if the mixture looks dry, stir in a bit of water). Remove from the heat. and cook until the onion is softened, 3 to 4 minutes. Add the tomatoes and simmer for 3 to 5 minutes (if the mixture looks dry, stir in a bit of water). Remove from the heat.

2. Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the eggs and scramble them for just 2 minutes; they should still be runny. Stir in the tomato mixture and season with salt.

MEXICAN SAUSAGE AND EGGSChorizo con Huevos Serves 4 - pound chorizo (Mexican sausage), casings removed - 4 eggs, beaten - Salt to taste - 8 flour tortillas, homemade (see page 6) or store-bought 1. Saute the sausage in a large skillet for 3 to 4 minutes. Drain the fat from the pan, add the eggs, and season with salt. Scramble the eggs with the sausage, 2 to 3 minutes.

2. Spoon the sausage mixture onto one side of each tortilla, dividing it evenly. Fold the tortillas over, and place 2 on each plate.

MEXICAN-STYLE EGGSHuevos a la Mexicana [image]y father loved breakfast. When my mother made him this dish, he would moan with delight as he ate it. She would always ask him not to make so much noise, but his heart could not contain itself.

Serves 6 - 1 tablespoon vegetable oil - cup diced onion - 3 to 4 serrano chiles (to taste), thinly sliced - 2 tomatoes, diced - 12 eggs, beaten 1. Heat the oil in a large skillet over medium heat. Add the onion and chiles chiles and saute until the onions are softened, 2 to 3 minutes. Add the tomatoes and cook for 3 to 4 minutes. and saute until the onions are softened, 2 to 3 minutes. Add the tomatoes and cook for 3 to 4 minutes.

2. Add the eggs and scramble them with the other ingredients; do not overcook the eggs-they should still be a bit loose.

NATURE'S BREAKFAST.

Serves 6 - 1 cup strawberries, washed, hulled, and quartered - 2 bananas, cut into -inch slices -inch slices - cup dried cranberries - 2 cups uncooked old-fas.h.i.+oned or quick-cooking oatmeal - 1 cup granola - 3 cups plain or flavored yogurt - cup chopped pecans - 2 tablespoons honey 1. Layer the fruit in the bottom of 6 cereal bowls, dividing it evenly. Sprinkle the oatmeal and the granola over the fruit.

2. Top with the yogurt, and then the pecans and honey.

POTATO AND EGG TACOSTacos de Papa con Huevos Makes 8 tacos - cup vegetable oil - 1 potato, peeled and cut into -inch dice -inch dice - 6 eggs, beaten - Salt and pepper to taste - 8 flour tortillas, homemade (see page 6) or store-bought, warmed 1. Heat the oil in a large skillet over medium heat. Add the potato and cook, stirring occasionally, until golden brown, about 5 minutes.

2. Pour off all but 1 tablespoon of the oil from the pan and add the eggs. Season with salt and pepper and scramble the eggs for 2 to 3 minutes.

3. Scoop the eggs onto one side of each tortilla, dividing them evenly. Fold over, and enjoy.

POTATO TACOS WITH ANCHO CHILE SAUCE.

Tacos de Papa con Chile Colorado [image]hese tacos are so good that you just keep on eating them, not realizing how many you've had! They are great to make when you have a cup or two of leftover mashed potatoes. My mother taught us never to throw anything away-you can always prepare something with leftovers.

Makes 8 tacos - 2 potatoes, peeled and quartered - teaspoon salt, plus more to taste - cup evaporated milk - 2 tablespoons b.u.t.ter, at room temperature White pepper to taste - 1 ancho chile - cup water - 1 tablespoon vegetable oil, plus more for frying - 8 corn tortillas, homemade (see page 4) or store-bought 1. Put the potatoes in a large pot and add water to cover by 2 to 3 inches. Add the teaspoon salt and bring to a boil. Cook until the potatoes are tender, about 15 minutes.

2. Drain the potatoes and return them to the pot. Add the evaporated milk and the b.u.t.ter, and season with salt and white pepper. Using a handheld mixer, beat until light and fluffy. Set aside.

3. Cut the chile chile in half and remove and discard the seeds and stem. Put the in half and remove and discard the seeds and stem. Put the chile chile in a small saucepan, add water to cover by 2 inches, and bring to a boil. Cook for 5 minutes; drain and let cool. Remove the loosened skin from the in a small saucepan, add water to cover by 2 inches, and bring to a boil. Cook for 5 minutes; drain and let cool. Remove the loosened skin from the chile, chile, and put the halves in a blender. Add the cup water, season with salt, and blend for 30 seconds to a puree. and put the halves in a blender. Add the cup water, season with salt, and blend for 30 seconds to a puree.

4. Heat the 1 tablespoon oil in a small skillet over medium-high heat. Add the chile chile puree, reduce the heat to low, and cook for 5 minutes. Remove from the heat. puree, reduce the heat to low, and cook for 5 minutes. Remove from the heat.

5. Pour 1 inch of oil into a large deep skillet and heat over medium-high heat until very hot. Using tongs, dip the tortillas one at a time in the hot oil for 5 to 10 seconds. Transfer to paper towels to drain.

6. Spread some chile chile puree over the tortillas. Spoon some potato mixture to one side of each tortilla, dividing it evenly among all of them, then fold the other half of the tortilla over the potato mixture. Brush the remaining puree over the outsides of the tortillas. puree over the tortillas. Spoon some potato mixture to one side of each tortilla, dividing it evenly among all of them, then fold the other half of the tortilla over the potato mixture. Brush the remaining puree over the outsides of the tortillas.

<script>