Part 5 (1/2)

2. Put 2 tablespoons of the chicken on each tortilla, top each with a heaping tablespoon of the guacamole, and roll up. Place 3 tacos on each plate and top with the sour cream.

TAMALE PIE.

[image]omemade tamales involve a lot of work and time-which most people don't have. Fortunately for tamale lovers, there are a lot of companies dedicated to making them. They come filled with a variety of ingredients, including beans, chicken, and cheese. This is a great quick-and-easy recipe.

Serves 6 to 8 - 2 cups Green Tomatillo Sauce (see page 119) - 1 cups sour cream - One 15-ounce can creamed corn - 1 cup fresh or canned corn kernels - 2 dozen prepared pork, chicken, or bean tamales (available at larger grocery stores and at Latin markets), corn husks removed - 2 cups shredded queso Chihuahuaor Monterey Jack cheese - Sliced roasted poblano chiles(see page 79) 1. Preheat the oven to 350F. Grease a 9 by 13-inch baking dish.

2. Combine the sauce, sour cream, creamed corn, and corn kernels in a bowl and mix well. Arrange half the tamales in the bottom of the prepared pan. Pour the sauce mixture over them. Top with the remaining tamales, and scatter the cheese on top.

3. Cover the pan with foil and bake for 30 to 40 minutes. Garnish with the chiles. chiles.

TAMALES A LA MEXICANA.

[image]he beginning of December marks tamale season in San Antonio. Of course, we have tamales all year round, but come December, they are in high demand for holiday parties. Although they may contain all sorts of fillings, the traditional ones are made with pork, chicken, or beans and jalapenos. By the end of the month, though, we have had our share of tamales for a while, so we freeze whatever we have left. We wait a few weeks, then break them out when we are ready for more. This recipe is a great variation on traditional tamales. Try it and see how wonderful these are!

Serves 6 to 8 - 3 dozen prepared tamales (available at larger grocery stores and at Latin markets), corn husks removed - 2 cups fresh or canned corn kernels - 2 cups shredded queso Chihuahuaor Monterey Jack cheese - cup sour cream - One 7-ounce can green chiles - 2 tablespoons chopped pimientos 1. Preheat the oven to 325F. Grease a 9 by 13-inch baking dish.

2. Place a layer of tamales in the prepared baking dish. Top with a layer of corn, then cheese, sour cream, and chiles, chiles, and sprinkle with pimientos. Repeat the process with the remaining ingredients. Bake for 30 minutes, or until bubbly. and sprinkle with pimientos. Repeat the process with the remaining ingredients. Bake for 30 minutes, or until bubbly.

TAMARIND PORK LOIN.

Serves 6 to 8 - One 5-pound pork loin roast - Salt and pepper to taste - cup soy sauce - pound tamarinds - 2 tablespoons vegetable oil - cup packed brown sugar 1. Season the pork with salt and pepper. Put it in a baking dish and sprinkle with cup of the soy sauce. Let marinate for 1 hour.

2. Bring a pot of water to a boil. Cook the tamarinds for 15 minutes. Drain and allow to cool. Peel each tamarind and cut in half to remove the pit. Mash well and set aside.

3. Preheat the oven to 350F.

4. Heat the oil in a large skillet over medium heat. Add the pork and brown on all sides. Return to the baking dish.

5. Combine the tamarind, the brown sugar, the remaining cup soy sauce, and salt and pepper, mixing thoroughly. Pour the sauce over the pork, cover, and bake for 2 hours, until cooked.

6. Slice the roast on a cutting board. Arrange the slices in the baking dish, basting them with the pan juices. Return to the oven for an additional 10 minutes.

VERMICELLI NOODLE SOUP WITH MEATb.a.l.l.s.

Fideos con Albondigas [image]his really is a soup that eats like a meal!

Serves 6 to 8 - MEATb.a.l.l.s - 1 pounds ground beef - cup white rice - 2 eggs - 1 tablespoon all-purpose flour - 1 tablespoon salt - teaspoon pepper - VERMICELLI - 3 tablespoons vegetable oil - One 12-ounce package vermicelli - onion, sliced - green bell pepper, sliced - 6 serrano chileswith stems (see Note) - 3 tomatoes, quartered - 1 tablespoon salt, plus more to taste - teaspoon ground c.u.min 1. To make the meatb.a.l.l.s, fill a large pot with 4 quarts of water and bring to a boil.

2. Meanwhile, combine all the meatball ingredients in a bowl, mixing well. Form the mixture into meatb.a.l.l.s the size of a golf ball. Add the meatb.a.l.l.s to the boiling water, reduce the heat to medium-low, and simmer for 15 minutes.

3. While the meatb.a.l.l.s are cooking, heat the oil in a large pot over medium heat. Add the vermicelli and toss back and forth with 2 spoons until golden brown, 5 to 6 minutes; do not allow the noodles to burn. Add the onion, bell pepper, and chiles chiles and saute until the onion is translucent, about 5 minutes. and saute until the onion is translucent, about 5 minutes.

4. Meanwhile, combine the tomatoes, the 1 tablespoon salt, the c.u.min, garlic powder, and pepper in a blender. Add 1 cup water from the meatb.a.l.l.s and blend until smooth. Add the tomato puree to the vermicelli, stirring well, and simmer for 5 minutes.

5. Add the tomato mixture to the meatb.a.l.l.s and their broth and season with salt.

NOTE:.

Leaving the stems on the chiles chiles prevents them from bursting during cooking, which would release their seeds-the source of their heat. To make individual servings spicier, simply serve a prevents them from bursting during cooking, which would release their seeds-the source of their heat. To make individual servings spicier, simply serve a chile chile to anyone who wants one, so they can cut open the to anyone who wants one, so they can cut open the chile chile and stir the seeds into their soup. and stir the seeds into their soup.

CHARRO-STYLEBEANS.

Frijoles a la Charra Serves 8 - 1 pounds dried pinto beans, picked over and rinsed - head garlic - 1 tablespoons salt - pound bacon (5 slices), cut into small dice - 1 onion, diced - 6 serrano chiles, chopped - 1 tomato, diced - Chopped cilantro for garnish 1. Combine the beans and garlic in a large pot and add water to cover by 2 to 3 inches. Bring to a boil over high heat and boil for 2 hours. After the first hour, check the water level and add a cup or two of warm water if necessary. About 30 minutes before the beans are cooked, add the salt.

2. Meanwhile, lightly brown the bacon in a large skillet over medium heat, 4 to 5 minutes. Add the onion and chiles chiles and saute until the onion is golden brown, 5 to 6 minutes. Stir in the tomato. Remove from the heat. and saute until the onion is golden brown, 5 to 6 minutes. Stir in the tomato. Remove from the heat.

3. When the beans are tender, stir in the sauteed ingredients and simmer for 10 minutes longer.

4. Serve garnished with cilantro.

CHORIZO-VEGETABLE Ca.s.sEROLE.

Serves 8 to 10 - 4 tablespoons ( stick) b.u.t.ter - pound chorizo (Mexican sausage), casings removed, crumbled - 3 onions, chopped - 2 cups asparagus tips - 2 cups canned artichoke hearts - 1 cup sliced mushrooms - Salt to taste - 3 cups shredded mozzarella cheese 1. Preheat the oven to 350F.

2. Melt the b.u.t.ter in a large skillet over medium heat. Add the sausage and onions and cook, stirring, for 3 to 4 minutes. Add the asparagus, artichoke hearts, and mushrooms. Add salt to taste. Stir well, and cook for 5 minutes.

3. Transfer the vegetable mixture to a baking dish and sprinkle the cheese over the top. Bake for 5 minutes, or until the cheese has completely melted. Serve with Tortilla Chips (see page 12).

CREAMY MASHED POTATOES.

[image]rowing up as the youngest of three children definitely had its pros and cons. While I could get away with a lot, I also had to do a lot. I was the one who had to peel the potatoes for my mother's creamy mashed potatoes. Everyone else had a more important job. And since the potatoes were so delicious, everyone always served themselves plenty-which meant I had to peel a lot of potatoes. When we were young, it was my brother, Louie, who took the prize for the biggest serving. Nowadays, it is a tie among all eight of my mother's grandchildren. Try them, and you'll see what brings us running to the table.

Serves 4 - 4 Idaho potatoes, peeled and quartered - 1 teaspoon salt, plus more to taste - 5 tablespoons b.u.t.ter, at room temperature - One 5-ounce can evaporated milk - teaspoon white pepper 1. Place the potatoes in a large pot, cover with water, and add the 1 teaspoon salt. Bring to a boil and boil until tender, 20 to 25 minutes.

2. Drain the potatoes and return them to the pot. Add the b.u.t.ter, milk, and pepper and, using a handheld mixer, mix until smooth. Season with salt if necessary.

GARDEN RICE WITH SHRIMP.

[image]or an even easier dish, use frozen carrots and peas and frozen cooked shrimp.

Serves 8 to 10 - cup vegetable oil - 2 cups white rice - cup diced onion - 4 garlic cloves, minced - 1 teaspoon lime juice - 2 carrots, peeled and diced - 1 cup peas - 1 chicken bouillon cube - 1 teaspoons salt - teaspoon white pepper - 1 cup shrimp, peeled, deveined, and cooked - Sliced roasted poblano chiles(see page 79) for garnish (optional) 1. Heat the oil in a large skillet over medium-high heat. Add the rice and cook, stirring, until coated with oil. Add the onion and cook, stirring frequently, until the onion is translucent, 2 to 3 minutes. Drain off any excess oil.

2. Stir in the garlic and lime juice, then stir in 4 cups warm water and bring to a boil. After 1 minute, add the carrots and peas, stirring well. Stir in the chicken bouillon cube, salt, and pepper. Stir in the shrimp. Cover, reduce the heat, and simmer for 15 minutes, or until the rice is tender and all the water has been absorbed.

3. Serve garnished with poblano chiles chiles, if desired.

GRILLED CORN ON THE COB.

[image]n Mexico City, you always see street vendors selling corn on the cob accompanied by a variety of toppings. I was first introduced to this simple but delicious treat on a visit there in the early 1980s. Nowadays, vendors of grilled corn are popping up on the street corners of downtown San Antonio. You can also find them at many citywide events and in supermarket parking lots. Everyone eats the sweet grilled corn-from small children who love them simply with b.u.t.ter, to adults who order the authentic elotes, elotes, covered with mayonnaise and sprinkled with crumbly cheese and cayenne pepper (in Mexico City, they use pure ground covered with mayonnaise and sprinkled with crumbly cheese and cayenne pepper (in Mexico City, they use pure ground chile chile powder). We use Parmesan cheese instead-and my mouth waters just thinking about this treat. Anytime we barbecue, there is always corn on the cob alongside the fajitas and steaks on the grill. My children love their ears with everything on them. powder). We use Parmesan cheese instead-and my mouth waters just thinking about this treat. Anytime we barbecue, there is always corn on the cob alongside the fajitas and steaks on the grill. My children love their ears with everything on them.

Serves 6 - 6 ears corn, unhusked - cup mayonnaise - cup grated Parmesan cheese - Cayenne pepper to taste 1. Prepare a fire in an outdoor grill.

2. Place the corn (still in the husk) on the grill over medium heat and cook for 1 hour, turning often. The husks will blacken-that's what gives the corn its delicious flavor. Remove and discard the husks.

3. Cover the corn with the mayonnaise, then the cheese, and sprinkle with cayenne pepper. Serve hot.

VARIATION:.