Fiery Pork Stew With Tomatillos

2 lbs. pork, cut in 1 1/2 inch cubes
8 small red potatoes, diced
1 can black beans
1 can Rotel tomatoes with green chilies
2 T garlic, chopped
1 lb. tomatillos, husked, cored and sliced
2 medium onions, halved and sliced
1 bullion cube, dissolved in 1 cup water
salt and pepper (green peppercorns are good)
2 heaping t ground cumin
1/2 t dried chipotle chilies
1 t dried oregano
2 t dried cilantro
1/2 C masa
1 C warm water

Layer all ingredients in crockpot. Stir to combine. Cook on low for 7-9 hours. 45 minutes before serving, mix masa with water and stir in to pot. Turn heat to high and cook 45 minutes more. Serve with rice and grated cheese and/or sourcream.

Authentic Navajo Indian Fry Bread (Taco Bread)

2 cups oil (for frying)
4 cups all-purpose flour
3 tablespoons baking powder
2 tablespoons salt
2 1/2 cups warm milk (more or less)

In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top. Mix together dry ingredients in a large bowl; *see note about salt. Gradually add warm milk and mix to make a soft dough. When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes. Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch. Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown. Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying). You can make larger flats; just make sure they're no thicker than 1/4" and fry one at a time.

Fiesta Taco Pouches With Sour Cream and Onion Dip

1 lb lean ground beef
1 (1 1/4 ounce) package taco seasoning mix
3 green onion
1 (16 ounce) container sour cream
2 cups mild salsa
2 1/2 cups sharp cheddar cheese, Shredded
5 (8 ounce) cans refrigerated crescent dinner rolls

Preheat oven to 375 degrees. Brown ground beef in a skillet and then follow the Taco Seasoning mix directions. Let cool for a few minutes once done. Slice the green onions. Use all the white part and most of the green part. Reserve a teaspoon of the sliced green part. In a small mixing bowl mix the sliced green onions with the sour cream then put it in the refrigerator. In a large mixing bowl stir together the salsa, shredded cheese and ground beef. Open and roll out Crescent Dinner Rolls (keep cold until immediate use for best results) and pinch perforations together. Cut out 3 inch by 3 inch squares, you should have about 63 squares. In a mini muffin tin place each cut out square into a muffin section with the four corners hanging out on top. Fill each muffin section with a teaspoon worth of the mixture. To create the pouches pinch opposite corners of dough together one at a time to seal them closed. Bake for 12 minutes. Serve warm. For presentation sprinkle the reserved green onion slices on top of the dip once it is in your serving bowl.

Gazpacho

4 lg red tomatoes
2 bell peppers
1 cucumber
1 clove garlic
1/4 small onion
7 mint leaves
4 tbsp olive oil
3 tbsp vinegar
1 tbsp salt
1 cup French bread

Wash and dice all vegetables. In a blender liquify all ingredients until all is very smooth. Pour into container and chill in the refrigerator for about 2 hours. It's very good served with hard boiled egg and croutons.

Sopaipillas

1 pkg dry yeast
1/4 cup warm water
1 1/2 cup scalded milk
4 cup flour
2 tsp salt
2 tsp baking powder
2 tsp sugar or honey
3 tbsp vegetable shortening or lard

Dissolve yeast in warm water. Add to scalded milk after milk has been cooled to room
temperature. In separate bowl, sift flour, salt and baking powder. Add sugar, milk, oil and dissolved yeast. Knead dough approximately 15 times. Let dough stand for 20 minutes. Divide dough into 4 parts. Roll out dough on floured board to 1/4 inch thickness. Cut into 3 inch squares. Heat shortening until hot (420* in electric skillet). Add a few squares at a time so fat stays hot and sopaipillas puff up and become hollow and golden brown. Hold under hot fat to make them puff up. Drain squares on absorbent towels.

Calabazitas

1 cup water
5 cups sliced Mexican squash
1/2 cup diced onion
1/2 cup diced tomato
dash of salt and pepper
8-ounce can whole kernel sweet white corn
1 cup low-fat cheese

Pour one cup of water into a two quart pot. Add Mexican squash, onion, tomato, salt and pepper. Cover and bring to a boil. When squash is tender, turn off heat. Drain excess water. Mix in corn and cheese. Cover and put on low heat for 2 minutes so cheese can melt.

Yield: 6 servings.

Guacamole

1 medium tomato
2 medium avocados
2 tablespoons lemon juice
1-1/4 teaspoons of salt
1/2 small onion, minced
1 small garlic clove, minced
14-ounce can chopped mild green chilies, drained
Fresh coriander leaves (optional)
Corn, potato chips or fresh vegetables

Peel and dice tomato, then, cut each avacado in half lengthwise ; remove seed; peel. 2 In bowl, mash avocado with lemon juice. Stir in salt, tomato, onion, garlic and chilies. 3 Spoon into medium bowl. Garnish with coriander if desired. Serve with Corn, potato chips or fresh vegetables.

Green Enchilada Casserole

2 tablespoons cooking oil (or bacon drippings)
12 corn tortillas
1/2 cup yellow onion, finely chopped
1 cup, plus 1/4 cup grated longhorn cheese
1 can condensed cream of asparagus soup
1 can condensed cream of celery soup
1/4 cup cream
4 oz chopped green chile (fresh or canned)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic salt

Heat oil in a frying pan or cast iron skillet. Using tongs, dip each tortilla in the hot oil just long enough to soften it. Alternate tortillas with chopped onion and cup of grated cheese in a casserole dish. Mix soups, cream and chile together and heat in a saucepan. Stir in salt, pepper and garlic salt, and pour over tortillas. Sprinkle 1/4 cup cheese over top and bake in a 325 degree oven for 30 minutes, or until hot and bubbly.

Carne Adobada

2 cups red chile sauce
1 teaspoon salt
3 cloves garlic, run through garlic press
1 teaspoon oregano
12 pork chops
2 tablespoon cooking oil

Stir seasonings into red chile and pour over pork chops. Put into refrigerator for at least 24 hours. Take pork chops out of marinade and reserve marinade. Fry chops in oil until brown on both sides. Pour marinade back over chops, cover, and cook over low heat for 30 minutes or until tender.

Southwestern Couscous

1 cup vegetable broth
1/4 cup sliced green onion
1 - 4 oz. can diced green chili peppers
1/4 tsp. ground turmeric
1/8 tsp. pepper
2/3 cup couscous

In a small saucepan, combine broth, green onion, undrained chilies, turmeric, and pepper. Bring to boiling; remove from heat. Stir in couscous. Let stand, covered for 5 minutes. Fluff with fork before serving. Makes 4 servings.

El Paso Chili

3 pounds ground beef
7 ounces salt
2 teaspoons pepper
2 teaspoons paprika
1/2 teaspoon sage (Fresh if Possible)
2 teaspoons sugarZ
1 tablespooncumin power
4 tablespoons chili power
3 tablespoons A-1 Steak Sauce
1/2 cup vinegar
1 tablespoon soy sause
2 16 ounce cans tomatoes, chopped (Fresh if Possible)
1 12 ounce can of tomato paste
1/3 cup cornmeal
1 1/2 pounds Pork Shoulder, Cubed
1 tablespoon garlic power
1 7 ounce can Ortega brand diced green chiles
2 Jalapeno peppers, diced

Brown beef thoroughly. Add beer :), salt, pepper, paprika, sage, sugar, cumin, and chili power, blending well. Cover and simmer 2 hours. add remaining ingredients, cover, and simmer over low flame for 3 hours, stirring frequently.

Low carb cilantro tortillas

1/2 cup almond flour
1/2 cup wheat gluten flour
1 cup powdered soy protein concentrate
3 tablespoons lard (not butter/margarine)
1 teaspoon salt
1/2 cup chopped cilantro
1 cup water

Mix all flours, protein powder and salt.
Cut in lard with pastry cutter.
Mix in cilantro.
Add water a little at a time mixing well after each.
Form into a ball, cover and let rest 30 minutes.
Form into 16 balls.
Roll out between 2 sheets of waxed paper roll out tortilla thin.
Fry in nonstick dry skillet until browned on both sides.
Store between damp paper towels until all are done.
- jan007

Mexican Fry Bread (Mexican Fried Gorditas)

2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 tablespoons baking powder
4 tablespoons vegetable shortening
2/3 cup water or milk
1/4 cup oil (for frying)

Combine flour, salt, baking powder and shortening; mix until shortening is blended. Add water; mix well.
Turn dough out onto a lightly floured board; knead until smooth, about 2 minutes.
Roll dough into a ball; place into a plastic bag.
Separate and roll out enough dough to make six 4- to 6-inch thin, flat rounds.
In a cast iron skillet, heat oil to 375 degrees F.
Place rounds in oil; cook each side 20 to 30 seconds or until light golden brown.
Use a slotted spoon to remove rounds from skillet; drain on paper towel.
Fill with prepared fillings as desired.

Lou Lou’s Taco Soup

2 1/2 lbs ground round
2 (14 1/2 ounce) cans stewed tomatoes
2 (15 ounce) cans ranch style beans
2 (15 1/4 ounce) cans whole kernel corn
1 (10 ounce) can Rotel Tomatoes
1 (1 1/4 ounce) package taco seasoning mix
1 medium chopped onion
1/2 chopped bell pepper

Brown ground round, onions and bell pepper. Drain grease. Add other ingredients, juice and all.
Simmer 45 minutes.

Mexican Lasagna

1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground red peppers
1 can (28 oz) crushed tomatoes
16 oz. nonfat sour cream
6 scallions, chopped green chiles, drained
6 to 7 flour tortillas (8-inch)
3 cups shredded cooked chicken
1 can 15.5 oz. corn, drained
8 oz. shredded cheese
sliced black olives, sliced scallions

Preheat oven to 350°. Mix chili, cumin, salt, pepper, tomatoes in bowl. Mix sour cream, scallions, chiles in second bowl.

Spread 1/2 cup tomato mixture in 13x9x12-inch baking dish. Arrange 2 tortillas to cover bottom; use pieces from another tortilla to fit corners if needed. Top with half the sour cream mixture, half the corn, 1 cup tomato one-third cheese. Repeat layering, ending with tortillas, tomatoes. Sprinkle remaing cheese around edges.

Bake in 350° oven 35 minutes, until bubbly. Let stand 15 minutes. Garnish with olives and scallions.

Bolivian Spicy Tongue

1 Cow tongue
Enough water to cover the tongue while cooking
½ cup of oil
2 cups of finely sliced onions
1 cup of peeled and finely chopped tomatoes
½ cup of ground spicy red pepper
½ cup of finely chopped parsley
½ teaspoon ground cumin
1 teaspoon of ground oregano
½ teaspoon of ground black pepper
1 cup peeled green peas
4 cups of broth or water
1 tablespoon of salt or to taste

Before cooking the tongue, soften it by beating it with a cooking hammer to tenderize it and to make it easier to peel.
Pour water in a large casserole and set it to boil over high heat. Once the water is boiling add the tongue. Let it cook for two hours until it is soft.
Remove the tongue from the pot, let it cool and peel the skin that covers it. Then cut the tongue into thin slices.
In a separate casserole add the oil and set to cook over high heat. Once the oil is hot add the onion. Sauté the onion. Then add the tomato, spicy red pepper, parsley, cumin, oregano, ground pepper, peas, broth and finally the salt. Mix well and let it cook for about one hour. The mixture must be thick.
To the previous preparation add the tongue slices, mix well and let it cook a little until the tongue takes the flavor from the sauce.