Date: 1 Sep 93 08:39:35 CST
This recent collection of Mexican recipes contains three for rellenos. A Collection of Misc. Hispanic Recipes from Netters ---------------------------------------------------- From: lib1p@rosie.uh.edu (Tammy Stark Blandino) Keiko's Tex-Mex 7-Layer Dip My boss, Keiko Horton, gave me this recipe. It's one of her most popular. The trick to keeping the dip from being runny is to drain and (in some cases) pat dry with paper towels everything. Layer 1: 2 large cans bean dip (preferrably Frito Lay) - drain any water from cans and spread on bottom of a rectangular cake dish Layer 2: 3 avocados peeled and crushed 2 tbsp. lemon juice sprinkling of garlic salt - mix 3 ingredients well and spread over bean dip Layer 3: 16 oz. sour cream 1 pkg. taco seasoning mix - mix well and spread over avocado layer Layer 4: 1 bunch green onions, chopped fine - spread over sour cream layer Layer 5: 2 large tomatoes, sliced, seeds removed, patted dry on paper towels, and diced - spread over onions Layer 6: small can sliced black olives, drained, patted dry, and chopped - spread over tomatoes Layer 7: 4-8 oz. cheddar cheese, grated - spread over black olives ---------------------------End Recipe-------------------------------- From: jagordon@agsm.ucla.edu Mexican Lasagne Soak, cook and mash 1 pound pinto beans, seasoned with a little garlic, cumin and chili powder. 1 dozen corn tortillas 1 container non fat ricotta cheese 1 16 ounce container salsa non fat yogurt - optional In a casserole, spoon a couple spoonfuls of salsa cover bottom of casserole with tortillas. Spread a layer of mashed beans Spoon on some salsa Layer of tortillas Layer of ricotta or tofu Spoon on some salsa Tortillas Beans yogurt and salsa Bake 350 degrees farenheit for about 1/2 hour. Good with mexican rice and/or a big salad. ------------------------End Recipe----------------------- From: gjs8323@trex.oscs.montana.edu TAMALE PIE Ingredients (for approximately 10 servings, if not more) -2 lbs ground beef (don't use the leanest stuff, the fat gives flavor, and is poured out after cooking anyway) -2 approx. 16 oz. cans corn -2 approximately 26 oz. cans diced totatoes -1 ripe green bell pepper -3 beef tamales (XLNT brand are recommended if available) -1/4 lb. cheddar cheese (I use colby longhorn) -1 small can pitted black olives Directions: -Thoroughly break up and brown ground beef, drain fat -Combine equal amounts diced tomatoes and corn in a strainer, mix and drain thoroughly. -Grate cheese -Slice tamales (make sure they're thawed and drained) into approx. 1/4 inch slices -Gut and slice bell pepper into approximately 1/8 inch ring slices (i.e. cut horizontally through pepper). -In an approximately 13" dia. by 8" deep casserole bowl, layer the above ingrediants as follows, from bottom to top. -1 layer tamale slices -1 layer corn/tomato mix -1 layer ground beef -1 layer corn/tomato mix -1 layer ground beef (Note: a layer is just enough to cover the -1 layer grated cheddar cheese previous layer) -1 layer tamale slices -Decorate with bell pepper slices and olives, putting pepper slices so their edges touch, but don't overlap (O.K. they can overlap a little!), and fill in holes with olives, as many as you want. Cooking: Bake in a preheated 375 degree F oven for 1 hr. Serving suggestions: This dish can be served several different ways, it's great with flour or corn tortillas as burrito stuffing, on a fried tortilla as tostada topping, or served all by itself with sour cream, guacamole, salsa. Best of all, if you can't possibly consume all of it's mass in one sitting it keeps for about a week in a refrigerator. Phyllis J. Stoddard -------------------------------- From: MWORKMAN@vm.cc.purdue.edu Fajitas Marinade: 2 Tbsp oil 2 Tbsp lemon juice 1 clove garlic, minced 1 1/2 tsp seasoned salt 1 1/2 tsp oregano 1 1/2 tsp cumin 1/2 tsp chili powder 1/2 tsp paprika 1/2 tsp crushed red pepper 1 1/2 lb. steak or chicken, cut in strips Fajitas: 1/2 cup cilantro (optional) 1/2 cup chopped onions 1 cup red peppers 1/2 cup sliced green onions 3 to 4 Tbsp oil 8 tortillas Directions: In skillet, quickly saute vegetables in oil until lightly browned. Remove from pan. Saute meat 4 to 5 minutes. Return vegetables to pan and toss with meat. Spoon into tortillas. (of course, marinade the meat in the marinade for at least an hour before beginning) -----------------------------End Recipe-------------------------- From: MWORKMAN@vm.cc.purdue.edu Here is a recipe for tortillas that was adapted from Simply Simpatico: A Taste of New Mexico. It was originally posted by Steve H. Flour Tortillas (Makes 12) 4 cups flour, all purpose or 1/2 all purpose and 1/2 whole wheat 1 1/2 tsp salt 1 1/2 tsp baking powder 4 T shortening, margarine and Crisco both work 1 1/2 cup warm water, may vary with the flour used Combine the dry ingredients, then cut in shortening. Make a small well in the center and gradually add water. Knead the dough until it is soft, smooth and elastic. Set aside 10 minutes, then divide into 12 equally sized balls. Roll balls into 1/8 inch thick circles, and cook on a preheated, ungreased grill for about 2 minutes a side, until the tortilla is lightly speckled. Cover to keep warm. ----------------------------End Recipe---------------------------------- From: D.Rutherford@appbio.utas.edu.au (Macfudd) Tacos Dry Ingredients 2 tablespoon Cumin powder 1 tablespoon Nutmeg powder 1 tablespoon Pimento (Allspice) powder (NB not pimiento) 1 tablespoon Paprika (hot or sweet) 1 tablespoon cracked peppercorn salt to taste Wet Ingredients 1 medium onion, diced 1 medium green capsicum, diced 1 medium red capsicum, diced 1 seeded tomato, roughly chopped 12 hot little fresh red chillies, sliced 6 pickled jalapenos, sliced 1 tablespoon tomato paste 1/4 cup tomato juice 2 tablespoons of olive oil Meat 1 kilo lean choice grade mince (ground beef) To Cook *In a heavy bottomed frying pan (skillet) saute the onion in the oil until golden *Add the mince and fry with stirring until cooked dry. This means all the water has gone and only oils remain; the meat looks dry at this point. *Add all the dry ingredients to the meat and cook for two minutes with stirring. This cooking without water brings the natural oils out of the spice and gives a better flavour. If too dry then add a little oil, not water. *Add the wet ingredients and stir in well. *Reduce heat to very gentle, cover fry pan and cook for 3/4 hr. Stir occasionally to reduce sticking to pan. The mixture should not be runny, if so remove lid and reduce. Real taco meat should not be mince but in fact shredded cooked beef. I like a chunk of tough stuff simmered in vegetable stock until VERY tender. Make sure, when shredding by hand, that you shred along the grain; not against it. -------------------------End Recipe------------------------------- From: kmh2@toto.cc.lehigh.edu (Kathy M. Miller) Taco Salad 1 head lettuce, broken into bite-size pieces 4 medium tomatoes, diced 1-1/2 lb. hamburger 3/4 cup water 1 (8 oz) bottle Thousand Island dressing 1/2 cup sugar 1 onion, diced 8 oz. cheddar cheese, shredded 1 pkg. taco seasoning mix 1 pkg. taco flavored corn chips Brown the burger. Reserve 1 tablespoon taco seasoning mix. Add the rest to the meat with about 3/4 cup water. Simmer for a few minutes then remove from heat. Let cool. Layer lettuce, tomatoes, onion, meat, and cheese. Repeat layers until all is used. Refrigerate. Sauce: Mix 1/2 cup sugar, 8 ounces Thousand Island dressing, and 1 tablespoon taco seasoning mix. Just before serving, add sauce and broken taco chips to vegetables and toss. Enjoy! --------------------------End Recipe---------------------------- From: whitney@magnum.sybase.com (Whitney Martin) Taco Salad ========== 1 lb. ground beef 1 taco seasoning packet (I use Shilling) 1/2 head of head lettuce, chopped 1/2 bag tortilla chips, broken into medium size pieces 1 can garbonzo beans, drained 1 can kidney beans, drained 1-2 cups grated cheddar cheese 1 avocado, diced 1 tomato, diced 1/2 red onion, diced sour cream and salsa for garnish, if desired Brown the ground beef, and season with packet, following directions on package as if you were making for tacos. Set aside and allow to cool slightly while you make the rest of the salad. Mix together the lettuce, garbonzo and kidney beans, cheese, avocado, tomato and onion. Add tortilla chips and meat last, toss, and serve immediately, topped with sour cream and salsa if desired. (The seasoning/sauce on the meat become your dressing, and you really don't need anything else.) ----------------------------End Recipe-------------------------- From: spp@zabriskie.berkeley.edu (Steve Pope) Chile Rellenos (4 rellenos, serves two) 4 Anaheim chiles, roasted and peeled (canned Ortegas work OK) 3-4 oz. monterey jack cheese 8 oz. mild green chile salsa (canned salsa works OK) 2 eggs, separated Stuff the chilis with the cheese. Whip the whites of the eggs until extremely fluffy; then add the yolks and stir once or twice (overstirring will deflate them). In a large frying pan, heat 6 oz. of salsa to boiling. Reduce heat. Place 2/3 of the egg mixture in the pan in four relleno-sized lumps. Place one stuffed chile on top of each lump, and the remaining egg mixture on top of the chiles. Use up the remaining salsa by carefully spooning a dollop of salsa on top of each relleno. Cover and cook over low heat for a few minutes -- until the egg is firm and the cheese melted; do not overcook. You will need a large pancake turner to dish the rellenos from the frying pan onto serving plates -- they have a tendency to fall apart, so do this carefully. To make these extra wonderful, start with fresh Anaheim peppers, two green and two red, roasting and peeling them right before preparation. -----------------------End Recipe----------------------- From: sfisher@megatest.com (Scott Fisher) Chile Relleno The classic Mexican-restaurant chile relleno uses what's called a Long Green Chile, of a number of cultivars. Easiest to come by is the Ortega brand of canned green chiles, which are known as the Anaheim chile when fresh. They're almost completely fire-free but very flavorful, especially the ones we picked last night for chile verde (recipe later, this one's a winner). You can stuff any pepper you like; I've stuffed habaneros, poblanos, Fresnos, Hungarian hot wax peppers, Spanish Spice, etc. They're all good, but the one that is most often used in restaurants is the Anaheim, mainly due to Col. Ortega's trek in 1906 from New Mexico to Oxnard, California, and later to Anaheim, where he developed a technique for roasting and peeling chiles mechanically. If you're using fresh chiles, that's the trick: roasting and peeling. Batter won't stick to the shiny outer skin of fresh peppers, so you have to remove it. Besides, the taste changes drastically when you fire-roast a pepper, and it's worth doing at least once -- except you'll probably get hooked. (I covered roasting peppers not long ago, but basically, you hold them in an open fire till they turn black, then let them cool and peel off the black skin. The flesh of the peppers stays green, or red, or orange, and takes on a smoky flavor.) Once roasted, make a slit about 1/3 to 1/2 the length of the pepper, just below the calyx (the base of the flower around the stem). CUt out the core and seeds. Stuff the chiles with cheese -- the classic is to use Monterey jack, but I've become addicted to the salty-sour taste of feta or goat cheese (and goat cheese is more likely what the Indians of New Mexico would have used anyway, it turns out). For the Mexican restaurant flavor, beat egg whites to stiff peaks, then fold in beaten yolks with a little salt. Dip the stuffed peppers in this batter and then fry immediately in hot oil, removing to drain on paper towels when the coating turns golden brown. What I've come to like, however, is dipping the peppers in beaten egg, then in corn meal, then in egg and in corn meal again. Then deep-fry them and drain when golden. This gives a crispier crust with a great corn-meal snap to it; blue corn meal gives it a deeper flavor and looks really cool besides. In a restaurant, they'll serve these with a basic salsa ranchera, which I don't like well enough to know how to make it. I usually serve the ones I describe with sour cream and a fresh pico de gallo (chopped tomatoes, fresh chiles, onions, cilantro, cumin, salt, and lime juice). They would be Homeric with a green chile-tomatillo sauce. I've also stuffed them with cheese, topped them with a grated cheese and popped them under the broiler for a low-fat/low-mess variation. In some ways I prefer that: there's more roasted-chile flavor than there is with the battered-and-fried variety, but you do miss the nifty crunch and the corn-meal flavor. ---------------------------End Recipe----------------------------- From: jsmith@cyote.dasd.honeywell.com BAKED CHILI RELLENOS Stuff 6-8 fresh roasted and pelled chilies (remove seeds, but keep stems) with monterey jack or longhorn cheese. Lay in greased casserole and pour batter over. Bake 325 until batter is done and lightly browned on top, 25 - 30 minutes. Serve with cheese sauce. BATTER: Beat 4 or 5 egg whites very stiff and add 1/4 tsp salt, add the yolks and continue beating while adding 2 Tbls flour. CHEESE SAUCE: Heat and bubble 2 Tbls butter and 2 Tbls flour and 1/4 tsp salt. Add 1 cup milk. Heat and stir until thick. Add 1 cup shredded cheddar or longhorn cheese and melt. NOTE: To make for a party, open the chilies and lay flat, use grated cheese to make a complete layer, and add another layer of chili. Top with batter and bake as above.
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