Mexican Cuisine


Albondigas

Champurrado

Chilaquiles

Chiles Rellenos

Gazpacho

Tamale Pie


Albondigas

Soup:
2 cans (14 oz.) chicken broth
2 cans (14 oz.) diced tomatoes
2 cans (6 oz.) tomato sauce
3 cups water
1/2 yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, sliced
2 medium potatoes, diced

Albondigas (meatballs):
1-1/2 pounds ground beef
1/2 cup rice, uncooked
1/2 cup cilantro, chopped
1 tablespoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon Lawry's Seasoning
1/2 teaspoon garlic-herb seasoning
1 egg
2 Tablespoons ice water

In large pot combine broth, tomatoes, tomato sauce, and water. Add vegetables. Bring to a boil.

While waiting for soup to boil, combine in a large bowl ground beef, cilantro, rice, seasonings, egg, and ice water. Mix thoroughly. Form small meatballs. Add one by one with spoon to soup. Cook for 15 to 30 minutes.


Champurrado

1/2 cup flour
1/4 cup cold water
1 quart milk
3 discs of Ibarra Mexican Chocolate
(or other sweetened chocolate)
3 Tablespoons brown sugar
1 teaspoon vanilla extract
4 cinnamon sticks
whipped cream
powdered cinnamon

Moisten flour with cold water and mix until well blended. Set aside.

Heat milk over low heat. Add one disc of chocolate, brown sugar, vanilla and cinnamon sticks. Stir until chocolate melts; then add remaining discs of chocolate one at a time, stirring. Slowly whisk in flour and water mixture. Stir well. Simmer 5 minutes or until thick and creamy. Top with whipped cream and powdered cinnamon.

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Chilaquiles
("Mexican Lasagna")

1 28 oz. can tomatilloes, undrained
(Look in "Mexican Food" section of your supermarket)
2 cloves garlic, minced
1 onion, chopped fine
4 oz. chicken broth
4 Tablespoons fresh cilantro, chopped
chopped jalapeños, salt, pepper to taste
fresh flour or corn tortillas (3 or 4 large tortillas)
2 cups shredded sharp Cheddar cheese

Cut tortillas into bite size pieces. Fry in corn oil and drain on paper towels, or bake at 350° for five minutes.

Combine all other ingredients (except cheese) in a blender. Blend for about 15 seconds. Discard the oil used to fry the tortillas, leaving just a tablespoon or so residue. Add the sauce to the hot saucepan and cook for 3 or 4 minutes, stirring. Remove from heat.

In a 9 inch by 13 inch baking dish layer half the sauce, half the tortilla pieces, then half the cheese. Repeat layers.

Bake at 350° for 30 minutes.

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Chiles Rellenos (Stuffed Chiles)

12 Poblano chiles (or Anaheim or other large chiles)
2 cups shredded Monterey Jack cheese
Flour
6 egg yolks, beaten
6 egg whites
1/2 tsp. Cream of Tartar
Salt
1 or 2 cups corn oil

Rinse the chiles. Do not remove the stems. Cook chiles on the grill, turning, until all of the outside is brown and black. Remove from grill, cover and let stand for ten minutes before peeling.

Make a small incision with a sharp knife in the side of each chile and stuff with 2 Tablespoons cheese. Coat chiles with flour.

Beat egg whites until stiff peaks form, adding cream of tartar. Gently fold in beaten egg yolks.

In a skillet heat oil medium-high. Dip chiles in egg batter and fry in hot oil, turning with tongs. Remove when golden brown. Drain and lightly salt.

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Gazpacho

8 tomatoes, peeled and chopped
3 cloves garlic, peeled and chopped
2 large onions, finely chopped
4 cucumbers, seeded and finely chopped
2 bell peppers, seeded and finely chopped
2 jalapeños, seeded and finely chopped
Juice of 2 lemons
1 cup beef broth
1 Tablespoon olive oil
1/4 teaspoon Tabasco sauce
1/4 teaspoon salt
1/2 teaspoon black pepper
In a large bowl mix everything together. Cover and chill at least 2 hours, preferably overnight.

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Tamale Pie

I know: This is not authentic Mexican food. It's a norteamericano invention but it's still delicious.

1-1/2 pounds lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
2 10 ounce cans red enchilada sauce
8 ounces Niblet style corn
2 ounces sliced black olives
2 teaspoons salt
2-1/4 cups cornmea
2 cups water
12 ounces evaporated milk
8 ounces diced green chiles
1/2 cup shredded Cheddar cheese
Preheat oven to 425 °. Brown ground beef in a skillet with the onion and garlic. Drain. Add enchilada sauce, corn, olives, 1 teaspoon salt. Cook on low heat.

In a medium saucepan combine cornmeal, water, evaporated milk and 1 teaspoon salt. Cook over medium heat for 5 to 7 minutes, stirring, until thickened. Stir in green chiles.

Reserve 2 cups of cornmeal mixture. Spread the rest on the bottom of a baking dish. Bake at 425 ° for 10 minutes. Remove from oven and cool.

Spoon the meat filling onto the baked cornmeal crust. Cover with reserved cornmeal mixture.

Bake at 425 ° for 15 to 20 minutes. Sprinkle cheese over top. Bake for another 5 to 10 minutes until cheese is melted.

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