Part 4 (1/2)

ENCHILADAS RANCHERAS[image]his is one of the most requested dishes on our menu. Feel free to steam the tortillas instead of frying them. You could also fill them with cheese only, omitting the chicken. Either way, they are very tasty.

Serves 4 - Vegetable oil for frying - 12 corn tortillas, homemade (see page 4) or store-bought - 1 cups shredded cooked chicken - 2 cups Salsa Ranchera (see page 10) - cup sour cream - 1 cups crumbled queso fresco(crumbly white Mexican cheese) or feta cheese 1. Pour inch of vegetable oil into a large skillet and heat over medium-high heat until hot. One at a time, dip the tortillas into the hot oil to soften them, just a few seconds. Transfer to paper towels to drain.

2. Fill the center of the tortillas with the chicken and roll up. Place seam side down on individual plates and top with the sauce and sour cream. Sprinkle the cheese over the top.

ENCHILADAS VERDES[image]he tomatillo sauce for these enchiladas can be quite tangy, depending on the tomatillos. This is one of the most popular dishes at our restaurant.

Serves 6 - GREEN TOMATILLO SAUCE - 1 pound tomatillos - 2 garlic cloves - 2 tablespoons vegetable oil - onion, finely chopped - Salt and pepper to taste - ENCHILADAS - Vegetable oil for frying - 12 corn tortillas, homemade (see page 4) or store-bought - 2 cups shredded cooked chicken or shredded queso Chihuahuaor Monterey Jack cheese - cup sour cream - Chopped cilantro 1. To make the sauce, soak the tomatillos in a bowl of cold water to loosen the husks. Drain, and peel off the husks.

2. Place the tomatillos and garlic in a saucepan with water to cover the tomatillos halfway and bring to a boil. Boil until the tomatillos are soft, about 10 minutes. Drain. Transfer the tomatillos and garlic to a blender and blend to a puree.

3. Heat the 2 tablespoons oil in a medium saucepan over medium heat. Add the pureed tomatillos and the onion, and season with salt and pepper. Bring to a simmer, and simmer for about 5 minutes.

4. Meanwhile, pour inch of vegetable oil into a large skillet and heat over medium-high heat until hot. One at a time, dip the tortillas into the hot oil to soften them, just a few seconds. Transfer to paper towels to drain.

5. Fill the center of the tortillas with the chicken or cheese and fold over the sides. Place seam side down on individual plates and top with the warm sauce. Garnish with the sour cream, and enjoy.

VARIATION:.

You can also use this sauce as a dipping sauce for tortilla chips or as a salsa in other dishes: Add 1 serrano chile, chile, finely chopped, and 1 to 2 tablespoons chopped cilantro, to taste. finely chopped, and 1 to 2 tablespoons chopped cilantro, to taste.

ENCHILADAS WITH SPINACH[image]hese spinach enchiladas are fantastic and are always a big hit when added to our menu as a daily special.

Serves 4 to 6 - ENCHILADAS - cup olive oil - 12 corn tortillas, homemade (see page 4) or store-bought - 1 cups shredded queso Chihuahuaor Monterey Jack cheese - 1 cups shredded Cheddar cheese - 1 onion, chopped - 2 cups diced cooked chicken - SAUCE - One 10-ounce box chopped frozen spinach, cooked and drained - 1 cup chicken broth - 2 scallions, chopped - cup fresh green chiles - 1 cup sour cream 1. Preheat the oven to 350F.

2. Heat the oil in a large skillet over medium-high heat until hot. One at a time, dip the tortillas into the hot oil to soften them, just a few seconds. Transfer to paper towels to drain.

3. Combine the cheeses in a bowl, tossing to mix well. Reserve cup of the cheese in a small bowl. Fill the center of the tortillas with the remaining 2 cups cheese, the onion, and the chicken. Roll up and place seam side down in a baking dish.

1. To make the sauce, combine the spinach, chicken broth, scallions, chiles, chiles, and sour cream in a blender and blend thoroughly. Pour the sauce over the enchiladas. Scatter the reserved cheese over the top. Cover and bake for 30 minutes, or until the sauce is bubbly. and sour cream in a blender and blend thoroughly. Pour the sauce over the enchiladas. Scatter the reserved cheese over the top. Cover and bake for 30 minutes, or until the sauce is bubbly.

VARIATION:.

Omit the chicken. Melt pound (1 stick) b.u.t.ter in a large skillet. Add 2 cups precooked baby shrimp, 2 garlic cloves, finely chopped, and cup lemon juice and cook, stirring, until the garlic is softened, 2 to 3 minutes. Fill the enchiladas as directed, subst.i.tuting the shrimp for the chicken.

FLANK STEAK WITH CHEESE AND TOMATILLO SAUCE.

Sabanas de Res Serves 4 - 2 tablespoons vegetable oil - Four 6-ounce flank steaks, pounded until thin - Garlic powder to taste - Salt and pepper to taste - 1 cup refried beans, homemade (see page 163) or store-bought, warmed - 1 cup Green Tomatillo Sauce (see page 119) - 1 cup shredded asadero or mozzarella cheese 1. Preheat the broiler.

2. Heat a large skillet over medium-high heat until hot, then add the oil. Season the steaks with garlic powder and salt and pepper. Add to the pan and cook, turning once, for 5 to 6 minutes on each side. Transfer the steaks to four broilerproof serving plates.

3. Spread a thin layer of beans over each steak, cover with the sauce, and sprinkle with the cheese. Place under the broiler just until the cheese is melted.

GARLIC SHRIMP.

Camarones al Ajillo Serves 6 -cup olive oil - 1 onion, diced - 2 garlic cloves, finely chopped - 1 guajillo chile, thinly sliced - Salt and pepper to taste - 2 pounds extra-large shrimp, peeled and deveined 1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent and the garlic is just golden. Add the chile, chile, and salt and pepper, and cook until tender, about 5 minutes. and salt and pepper, and cook until tender, about 5 minutes.

2. Add the shrimp and cook, stirring constantly, until pink and opaque throughout, about 5 minutes. Serve with white rice.

JAMMIN' APRICOT RIBS.

Costillas con Mermelada Serves 4 - 6 pounds beef short ribs - Garlic powder to taste - Salt and pepper to taste - cup apricot preserves - cup Los Barrios Salsa (see page 7) or your favorite store-bought brand - cup water 1. Preheat the oven to 325F.

2. Season the ribs with garlic powder and salt and pepper. Place in a roasting pan and spread the preserves over the ribs. Pour the salsa over the ribs, and add the water to the pan. Cover with foil and bake for 2 hours.

3. Remove the foil and increase the oven temperature to 350F. Bake for 30 minutes longer.

MILK-FED GOAT IN TOMATO SAUCECabrito en Salsa [image]n northern Mexico, it is a tradition when celebrating a special occasion to serve cabrito en salsa. cabrito en salsa. When it is prepared correctly, the meat is falling-off-the-bone tender. When it is prepared correctly, the meat is falling-off-the-bone tender.

Serves 8 to 10 - 10 to 12 pounds whole milk-fed baby goat (have your butcher cut it into 2-inch pieces, including the bones) - onion, sliced - 2 garlic cloves - 2 bay leaves - 1 tablespoon salt - teaspoon pepper - teaspoon ground c.u.min - 1 tablespoons chopped fresh oregano, or teaspoon dried - cup white vinegar - 3 quarts water - 1 to 2 tablespoons vegetable oil (optional) - 2 cups Salsa Ranchera (see page 10) or Warm Mild Tomato Sauce (see page 13) 1. Place the meat in a large Dutch oven, add the onion, garlic, bay leaves, salt, pepper, c.u.min, oregano, vinegar, and water, and bring to a simmer. Reduce the heat to low and simmer gently until the meat is very tender, about 2 hours. Remove from the heat. Strain the meat and set aside. Return juices to the pot. Discard solids.

2. To brown the meat, heat the oil in a large skillet. Add the meat and cook, turning occasionally, until browned on all sides. Return the meat to the pot containing the juices.

1. Place cup of salsa on each dinner plate. Ladle the meat on top and serve immediately.

OXTAILS.

[image]hether you eat this dish with the tomatoes, or as a soup (see Variation below), you won't be disappointed! Licking your fingers may be bad manners, but with these oxtails, you won't be able to help yourself.

Serves 6 to 8 - 4 pounds oxtails, cut into 2-inch pieces - onion, cut in half, plus 1 onion, chopped - 1 teaspoons salt, plus more to taste - 1 tablespoon vegetable oil - 4 serrano chiles, sliced - 4 tomatoes, chopped 1. Put the oxtails in a large pot and add water to cover. Add the onion quarters and the 1 teaspoons salt. Bring to a simmer, reduce the heat to low, and cook for 2 hours. Remove the oxtails from the broth and set aside; spoon 3 tablespoons of the broth into a small cup. Reserve the remaining broth to serve as soup (see below), if desired.

2. Heat the oil in a large skillet over medium heat. Add the chopped onion, the chiles, chiles, and the tomatoes and cook until the onion is softened, 3 to 4 minutes. Add the oxtails and the 3 tablespoons reserved broth, and season with salt. Reduce the heat to low and cook until heated through, about 8 minutes. Serve hot. and the tomatoes and cook until the onion is softened, 3 to 4 minutes. Add the oxtails and the 3 tablespoons reserved broth, and season with salt. Reduce the heat to low and cook until heated through, about 8 minutes. Serve hot.

VARIATION:.

For a delicious consomme, add teaspoon dried oregano, crumbled, to the broth, and serve hot.

PICADILLO[image]erve this on its own, or use it for chalupas (see pages 99 to 102), tacos (see pages 23, 24, 132, 138, and 143), or nachos (see pages 51 and 53).

Serves 6 to 8 - 2 pounds ground beef - 3 cups warm water - teaspoon ground c.u.min - teaspoon garlic powder - 1 tablespoon salt - teaspoon pepper - 1 onion, diced - 2 tomatoes, diced - 1 green bell pepper, diced 1. Cook the meat in a large skillet over medium heat, stirring to break up any lumps. Cook for 7 to 8 minutes until browned. Drain off any fat. Stir in 1 cup of the water, the c.u.min, garlic powder, salt, and pepper and cook for 8 to 10 minutes.

2. Add the onion, tomatoes, and bell pepper and cook until the vegetables are tender, about 10 minutes. Stir in the remaining 2 cups water and simmer for 8 minutes.

VARIATION:.

To make this really interesting, add some pecans and raisins to the picadillo picadillo 2 minutes before it's done. This variation makes a great stuffing for Chiles Rellenos (see page 113). 2 minutes before it's done. This variation makes a great stuffing for Chiles Rellenos (see page 113).

PORK CHOP LOVER'S DELIGHT.

Serves 5 - 1 egg - cup milk - 2 tablespoons all-purpose flour - 2 cups finely crushed saltines - Ten 4-ounce pork chops - Salt and pepper to taste - cup vegetable oil - 2 cups Salsa Ranchera (see page 10) or Warm Mild Tomato Sauce (see page 13) 1. Whisk together the egg and milk in a shallow bowl. Put the flour on a plate and spread the crushed saltines on another plate. Season the pork chops with salt and pepper. Lightly Lightly dredge the pork chops in the flour. Dip the pork chops in the egg mixture, then coat thoroughly with the crushed saltines. dredge the pork chops in the flour. Dip the pork chops in the egg mixture, then coat thoroughly with the crushed saltines.

2. Heat the oil in a large skillet over medium heat. Add the pork chops in batches and cook, turning once, until cooked through, 4 to 5 minutes per side; be careful not to let the breading burn.

3. Meanwhile, heat the sauce in a small saucepan over low heat.

4. Transfer the pork chops to individual serving plates and top with the sauce.

PORK TIPS IN RED CHILE SAUCE.

Asado de Puerco [image]or as long as I can remember, this has been one of my mother's favorite dishes. There are not many things she will drop everything for (both to prepare and eat), but this is one of them. This, and her grandchildren, of course!