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Celtic Radio Community > From Your Kitchen to My Plate > Estilo Latinoamericano

Posted by: Herrerano 20-Dec-2003, 09:33 AM

If your idea of latin food is a taco from Taco Bell, well, sorry. Here is the place to record those real, verdadero recetas. Leo

Posted by: Herrerano 20-Dec-2003, 09:52 AM

Patacones are green plantain fried like 'chips', usually served with any number of different dishes like camarones en salsa or alone like a snack or appetizer at family gatherings. Green plantain cooking oil salt garlic powder (optional) To make patacones you need to select a green plantain, peel it and then slice it into round slices about a quarter of an inch thick. Heat about a half inch to an inch of oil in a heavy skillet and when the oil is hot place the sliced plantain carefully in the hot oil in a single layer. Leave room to be able to turn easily with a spatula. When both sides are a nice golden brown, remove from the hot oil and place on a chopping block or other suitable surface, then with a small round heavy object (you could use a small cup or something, although in our house we have a couple of small smooth river rocks as cooking implements) smash each of the fried pieces of plantain exactly in the center to make the edges sort of open up and the soft inner part kind of 'flower' out. Then carefully replace in the hot oil and fry quickly until the newly exposed part has browned. Drain on paper towels, salt al gusto then eat with glee. A variation on this is to mix garlic powder and salt in a little water, then when the slices have been smashed dip them in that mixture before refrying. Careful though, they spatter. Leo

Posted by: Shadows 21-Dec-2003, 09:33 AM

I got this one from a friend in Mexico, it is cooked in a crockpot so I am sure it is not a traditional method of cooking , but any slow , low heat cooking will yield the same effect. Recipe Name: SLOW COOKER MEXICAN STYLE MEAT Category: MEXICAN Serves: 5 4 pounds chuck roast 1 teaspo salt 1 teaspo ground black pepper 2 tables olive oil 1 onion chopped 2/3 cups diced green chile pepper, jalopena 1 teaspo chili powder 1 teaspo ground cayenne pepper 1/2 cup hot pepper sauce 3 Clove garlic, chopped 1/2 Tsp. cumin water as needed This recipe can be used with chicken, beef, pork and even venison. It freezes well and can be made into burritos, tacos, or any number of other Mexican-style dishes. This dish uses a lot of spice, so please be sure to adjust to your taste. 1. Trim the roast of any excess fat and season with the salt and pepper. Heat olive oil in a large skillet over medium high heat, then sear the meat on all sides. 2. Transfer the roast to a slow cooker. Add the onion, chile peppers, chili powder, cayenne pepper, hot pepper sauce and garlic powder. Add enough water to cover 1/3 of the roast. 3. Cover slow cooker and cook on high setting for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. 4. Reduce heat to low setting for 2 to 4 hours, or until meat is totally tender and falls apart. Reserve any remaining liquid for a sauce and thicken, if desired.

Posted by: Shadows 30-Dec-2003, 01:30 PM

Recipe Name: CUBAN-STYLE POT ROAST Category: BEEF Serves: 6 1/4 pound Chorizo sausage 2 tables Oil 3 pound Chuck roast 1/2 cup Flour 3/4 cup Tomato sauce 1/2 cup Water 1 Tables Oregano 1 Bay leaf 2 teaspo Garlic minced 1/4 cup Green olives chopped Remove the chorizo from the casing. Place in a large, heavy pot (that has a lid). Cook until browned. Spoon out the meat and reserve. Add the oil to the pan and heat. Dredge the roast in the flour. Add to the pot and brown on both sides. Add the remaining ingredients. Return the sausage to the pot. Cover and bake at 325 for 2 1/2 hours (or until the beef is very tender). Serve warm.

Posted by: Shadows 30-Dec-2003, 01:42 PM

This one is from a friend and co-worker that was born and raised in Southern Mexico: Recipe Name: ADOBO Category: MEXICAN Serves: 1 8 Each Cloves of Garlic, unpeeled 4 Each Dried chiles Anchos -stemmed,seeded,deveined -about 2 ounces 6 Each Dried chiles Guajillos -stemmed,seeded,deveined -about 1 1/2 ounces 1/2 Each Inch stick cinnamon -about 1/2 t ground 1 Each Clove, or a pinch ground 10 Each Black peppercorns -scant 1/4 t ground 2 lg Bay Leaves broken up 1/8 ts Cumin seed, or 1/8 t ground 1/2 ts Dried Oregano 1/2 ts Dried Thyme 1 1/2 ts Salt 1/4 Cup Cider vinegar Toasting the chiles and garlic. Roast the garlic cloves on a griddle or heavy skillet over medium heat, turning frequently, until blackened in spots and VERY soft, about 15 minutes. Remove, cool, skin and roughly chop. While the garlic is roasting, tear the chiles into flat pieces and toast them a few at a time: Use a metal spatula to press them firmly against the hot surface for a few seconds, until they blister, crackle and change color, then flip them over and press them flat to toast the other side. Soaking the dried chiles. Break the chiles into a small bowl, cover with boiling water, weight with a plate to keep submerged and soak 30 minutes. Drain, tear into smaller pieces, place in a blender jar and add the garlic. Finishing the Adobo. In a mortar or spice grinder, pulverize the cinnamon, cloves, peppercorns, bay leaves and cumin. Add the chiles along with the oregano, thyme, salt, vinegar and 3 Tb water. With a long series of blender pulses, reduce the mixture to a paste. Run the blender for a few seconds until the mixture clogs, then scrape down the sides with a spatula and stir; repeat a dozen times or more until the mixture is smooth. Don't add water unless absolutely necessary or this marinating paste won't do its job well. Strain the paste through a medium-mesh sieve into a noncorrosive container with a tight-fitting lid. Cover and refrigerate. Considerations: After soaking the chiles, they can be put through a foley food mill to remove the skins and the seeds. Add this puree along with the garlic to the small blender jar and proceed. If this is done, and the mixture is put together in a small blender jar, and pulsed, scraped down, and mixed very well the final sieving can be eliminated. All of the chiles can be Ancho or Guajillo. You can substitute 3 1/2 ounces of California or New Mexican chiles for the above chiles but the flavor will be light. Adobo with powdered chiles: For a darker, stronger tasting adobo made without the tedious series of blender runs, roast the chiles and garlic as directed above, then pulverize the chiles with the cinnamon,cloves,pepper, bay leaves and cumin in several batches in a spice grinder; sift through a medium-mesh sieve. Skin the garlic and mash it to a smooth paste. Mix with the powdered chile mixture, oregano, thyme, salt, vinegar and 6 Tb water. Store as directed above. - - - - - - - - - - - - - - - - - -

Posted by: Herrerano 30-Dec-2003, 07:36 PM

. Changa Ingredientes: 6 Mazorcas tiernas 1 Cucharada de azúcar 1/2 Cucharada de sal 2 Cucharadas de queso del país Hojas de plátano Procedimiento: Desgrane las mazorcas y muélanse en la máquina o procesador de alimentos, añádase el azúcar, la sal y el queso y mezclar bien. En una casuela, sobre las hojas de plátano, viértase el maíz redondeando un poco, cúbrase con otra hoja y póngase a fuego lento; cuando este cocido se vira y se sigue cocinando hasta que este todo cocido por ambos lados. FROM: Al Estílo Cuquíta http://www.tvn-2.com/cuquita.htm ---------------------------------- A non-literal translation by yours truly 6 ears of sweet corn 1 spoon sugar 1/2 spoon salt 2 spoons white cheese (like farmers cheese sort of only fresh; by the way, cheese is an optional ingredient and is not used in my neck of the woods.) banana leaves Cut the grain from the ears of corn, and grind in a hand grinder. Add the sugar, salt and cheese and mix well. On a griddle put the banana leaves then dump the corn mixture over the leaves and form into a flat round cake about 1/2 inch thick. Put the griddle over a low flame and cook and turn to cook the other side, continue until done. (these should be firm, and cooked through without any runny stuff inside. It's normal for the outside to pick up pieces of blackened banana leaf as the leaf starts to burn slightly, this adds the special changa flavor) Leo

Posted by: Herrerano 30-Dec-2003, 08:34 PM

Bistec picada (Panama style) 1 - 2 lbs. beef (this can be cut off a roast, which would be more the style down here, or round steak, or any other suitable cut of beef. By the way, most beef eaten here is range cattle, almost all Brahma so it usually has a somewhat stronger taste then Angus) Beef should be cut in small pieces, very thin about an inch long 1 or 2 medium sized onions, cut in thin rings 1 or 2 small tomatoes, chopped, but not too finely 1 six ounce can of tomato sauce (for realism should be Maggi tomato sauce) 1 small green, sweet pepper 2 or 3 small culantro leaves smashed 3 or 4 cloves of garlic, well pulverized Soy sauce and salt to taste In a skillet with a small amount of oil, over very high heat, brown the beef strips, put in the onion, pepper and tomato and cook until the onion is translucent, add the garlic and culantro. Add the soy sauce (a few dashes) and tomato sauce then cook about ten minutes. This is usually eaten with changa for breakfast, or served with rice for lunch or dinner. Great breakfast with a couple of fried eggs and a thick piece of changa with a slice of white cheese and a cup of real coffee with milk and sugar. Leo

Posted by: Herrerano 30-Dec-2003, 09:45 PM

Ceviche de Camarones (Shrimp ceviche) 3 lbs small shrimp (about 1/2" shrimp work best) 1 cup of lemon juice 1 tblsp salt 1 cup of finely chopped onion 1 aji chombo (hot pepper, preferably scotch bonnet or habañero) finely chopped 1 or 2 culantro leaves, smashed and finely chopped Peel and clean the shrimp. Boil water with salt, then place shrimp in a colander and dip repeatedly into the water until they turn a pink color, but do not overcook. Rinse in cold water then place in a glass bowl. Add the other ingredientes, stir well then cover with plastic or aluminum foil and refrigerate at least six hours. Serve in small portions with saltines as an appetizer, or to accompany an ice cold beer. Leo

Posted by: RavenWing 08-Jan-2004, 08:02 PM

Arroz con Pollo 4 chicken thighs salt and pepper 1 med onion 2 cloves of garlic chopped olive oil 1 cup rice 2 small cans chopped tomatoes 1 can chicken stock Sprinkle chicken with salt and pepper and brown in olive out (do not cook thoroughly yet) Remove chicken and set aside. Sautee celery onion and garlic intil the onions soften. Sprinkle rice and coat in oil. Add tomatoes and chicken stock then chicken and simmer for 30 minutes. This recipe doesn't call for any peppers with heat, but I will add a jalapeno sometimes.

Posted by: Shadows 11-Jan-2004, 05:11 PM

This might not be authentic as far as region goes, but my 11 year old daughter made this ( with my help ) tonite and it is good! Kinda like a south of the border stroganoff! Recipe Name: GROUND BEEF MEXICAN STYLE Category: BEEF Serves: 4 Prep Time: approx. 10 Minutes. Cook Time: approx. 30 Minutes. Ready in: approx. 40 -------------------------------------------------- 1 pound ground beef 1 cup salsa ( medium to hot ) or more to taste 1/2 cup water or beef boullion 1 green bell pepper chopped 1 bunch green onions chopped or 1 yellow onion chopped 1 (8 ounce) package wide egg noodles 1/2 cup sour cream 1/2 cup shredded Cheddar cheese or Jack cheese 2 clove of garlic crushed 1 tomato chopped optional 1 hot pepper pod ( dried smoked ) 2 tbls taco mix 1 In a large nonstick skillet, cook and stir ground beef until browned. Drain off excess fat. Stir in green pepper and onions, garlic and continue simmering until veggies are crisp/tender. 2 Stir in salsa, taco mix and water or boullion. Add pepper pod; Simmer for 10 minutes. 3 Meanwhile, cook pasta in boiling water until al dente. Drain. 4 Stir in noodles and sour cream. Sprinkle grated cheese on top, and cover pan until the cheese melts. Sprinkle chopped tomatoes on the top, and serve.

Posted by: Herrerano 20-Jan-2004, 05:37 PM

Carne Asada Panameña A few pounds of beef roast probably top round, sliced about a quarter of an inch thick and about six inches long and two to three inches wide. Marinate in soy sauce, crushed garlic, salt, achiote (annatto), crushed and finely chopped culantro, lemon juice (optional). Cook over very hot coals until well done. This is the sort of thing one might buy from a street vendor at any sort of festival. It is also normaly the way beef is fixed at a matanza, usually a big party where a cow is slaughtered and all of the meat is cooked as above. These usually last until the sun comes up. Leo

Posted by: Herrerano 20-Jan-2004, 05:45 PM

I guess it is time to mention ingredients briefly. One of the primary ingredients in most Central American food is culantro. This is not the same as cilantro, although the taste is somewhat similar, but stronger. If you can not get culantro then cilantro could be substituted. Here are a couple of URLs that explain what each one is. http://www.hort.purdue.edu/newcrop/proceedings1999/v4-506.html http://www.gourmetsleuth.com/cilantro.htm A couple of other commonly used ingredients are the following. Achiote, is the seed of the annatto, it is heated in cooking oil to extract the red color and flavor, then the oil is added to the dish, not the seeds. Yuca is the root of the cassava, cannot be eaten raw but is usually boiled before any other cooking method is used. Leo

Posted by: Herrerano 08-May-2004, 02:18 PM

SALVADORAN PUPUSAS WITH CURTIDO CURTIDO (PICKLED CABBAGE) 1 medium cabbage, shredded 2 carrots, shredded 1 small red onion, sliced thin 4 cups cider vinegar 4 cups water 1 tablespoon dried oregano leaves, crushed 2 teaspoons crushed red chile flakes 1 red bell pepper or 4 ajies dulces (sweet red peppers), sliced thin 1 tablespoon salt PORK AND POTATO FILLING 3 pounds pork butt, trimmed and cut into small pieces 1 teaspoon salt 1 pound tomatoes (about 3 medium) 1/2 small white onion, sliced 1/2 teaspoon dried oregano leaves 1/4 teaspoon gound black pepper 3 whole cloves 1 large russet CORN DOUGH 4 pounds masa (freshly ground corn dough) 1 cup vegetable oil 1. Preparing the curtido: In a large bowl, combine the cabbage, carrots, onion, vinegar, water, oregano, chile flakes, red bell pepper, and salt until well mixed. Trasfer to a glass or plastic 1-gallon jar. Secure with the lid and agitate to mix well. Let marinate at least 1 day. Makes 1 gallon. This mixture will keep up to 1 month in the refrigerator. 2. Preparing meat for filling: In a small pot, combine the pork with water to cover by 2 inches and salt to season. Bring to a rapid simmer. Partially cover and cook until the pork is tender and the water has almost evaporated, about 40 minutes. Uncover; reduce the heat to very low and let the pork fry in its own fat until golden. Remove from the heat. 3. Simmering the filling: Put the tomatoes, onion, oregano, black pepper, and cloves in a blender container. Puree until smooth. Pour the blender contents into the saucepan with the pork. Place over medium heat, stirring the puree with a wooden spoon to loosen bits of browned pork on the bottom of the pot. Remove from the heat and, using 2 forks, shred the meat. Bring the mixture to a boil again. Lower the heat and cook uncover over medium heat for 10 minutes, or until thickened. 4. Finishing the filling: Place the potato in a small pot with water to cover. Bring to a boil and cook until tender, 20 to 30 minutes. Remove from the heat, drain, and peel. Mash the potato or press it through a sieve. In a bowl, combine the pork mixture with 1/2 to 3/4 cup of the mashed potato; mix thoroughly. Makes about 4 cups filling. 5. Forming and cooking pupusas: Mix the masa with the oil until very soft. Form into 25 small balls and cover with a damp cloth. Pat each ball with the palms of your hand until flattened. Place a generous tablespoon of meat mixture in the center of each round. Carefully enclose the filling by pressing the edges of the masa up over the filling. Press the edges of masa together to seal the ball. Lightly pat the masa ball (with enclosed filling) until flattened to 3/8-inch thickness. Place the pupusas on a heated greased grilled; cook until speckled brown. Turn once and continue coocking until speckled and puffed. Remove; top with curtido and serve. Serve hot, topped with curtido.

Posted by: Roisin-Teagan 08-May-2004, 05:47 PM

Here is a recipe I learned from my ex-mother-in-law: "Green Chili Stew" Serves: 6 to 8 5 to 6 lb. Pork Butt Roast 2 large green bell peppers, sliced lengthwise in thick strips 2 large red bell peppers, sliced lengthwise in thick strips 2 large yellow onions, large chopped 4 stalks of celery, large chopped 1/2 cup Cilantro, finely chopped 4 cloves of garlic, minced 3 green serrano chilie peppers, small dice chopped (Add your favorite type of green chilies) 4 lbs. red potatos, peeled, cut into large cubes 2 cups fresh corn 2 bay leaves 1/2 to 1 teaspoon ground Cumin 1/2 teaspoon dried Sweet Basil 2 cans of Rotele's Diced Green Chilies and Tomatoes w/juice 1 large can tomato puree 1/4 cup of fresh lime juice 1/2 teaspoon black pepper 1 to 1 1/2 teaspoons salt 1/2 cup extra virgin olive oil 1/3 cup cooking oil 2 packs of roux or gravy mix, or make a homemade roux with the roast drippings 2 gals. of water 2 cups long grain rice 1 cup white wine to deglaze pot 3 tablespoons flour *for homemade roux Sear the pork roast butt in a 10 quart (Gumbo) pot in oil. To sear your pork roast, first put the fire on high and heat the pot just before the oil starts to smoke. Brown the roast quickly on all sides, but don't over cook it. A nice golden brown will suffice. Let your roast rest on a plate and turn down the flame to med heat and add in the wine to deglaze the bottom of the pot while scraping the bottom with a wooden spoon. At this stage you can either use the gravey paks or roux mix or you can make your roux from scratch. After the roux is a dark golden brown or your roux mix is ready add in the water and the roast. Next add the cumin powder, bay leaves, sweet basil, salt and pepper. Cover and let the roast boil for 1 hour on High heat. Next add in chopped onions, red and green bell peppers, diced green chilies (you can add in the seeds if you want to take the stew up a few more notches on the fire-scale), chopped celery, tomato puree, Rotele diced green chilies and tomatoes, olive oil, and minced garlic. Bring to a roaring boil and cover, reduce to Med-high heat and cook for 45 more minutes. Stir occasionally. Now add in the cubed potatos, fresh corn, cilantro and lime juice, and cook for 40 to 50 minutes or until the potatos are tender. Because potatos absorb most of all the salt when boiled, when the stew is done you need to taste to see if the broth needs more salt. Serve in large bowls over cooked/steamed rice, along with some homemade cornbread on the side. Enjoy!!! (My oldest loves this stew and so do I.) Happy Cooking, Roisin

Posted by: Shadows 10-May-2004, 12:16 PM

Recipe Name: SHRIMP AND MUENSTER QUESADILLA Category: MEXICAN Serves: 2 4 Each Tortillas ,flour 1/2 pound Muenster cheese grated 4 ounces Cooked salad shrimp defrosted Spray oil Salsa Sour cream This appetizer makes a great cocktail hors d'oeuvre. Pre-heat a heavy skillet over medium heat. Spray with the oil. Add 1 tortilla. Top with 1/2 the cheese and 1/2 the shrimp. Top with 1 tortilla. Lightly brown on both sides. Cut into eight pie-like wedges. Repeat. Serve warm with sides of salsa and sour cream.

Posted by: Shadows 13-Jun-2004, 10:10 AM

Recipe Name: ALBÓNDIGAS CON CHIPOTLE Category: MEATS Serves: 6 6 Tomato fresh halved 1 pound( Ground beef 4 Tables Bread crumbs 4 clove( Garlic cloves 2 chopped 2 whole 3 Eggs 2 1/4 teaspo Cumin ground to taste Sea salt to taste Black pepper freshly ground 4 Chipot chiles in adobo 1 cup(s) Chicken stock 1 Tables Oregano dried 2 Tables Vegetable oil (Meatballs in Chipotle Sauce) Albóndigas, Spanish for meatballs, is a popular Mexican dish. In this recipe, the sauce gets its spicy, roasted flavor from chipotle peppers (smoked jalapeños packed in adobo sauce), which add a smoky flavor and a broad, lingering heat. Serve over white rice, or with rice and beans for an entrée, or as individiual hors d'oeuvres. Cuisine: Mexican Prep Time: 15 Minutes Cooking Time: 35 Minutes Yield: 6 Servings To roast tomatoes, grill or broil them as close to heat as possible, turning as needed, until skin is blackened in spots, about 3 minutes on each side. Cool. When cool enough to handle, remove skins. Reserve. Combine beef, bread crumbs, chopped garlic, eggs, 2 teaspoons cumin, salt, and pepper. Cover mixture, and let chill in refrigerator. In a blender or food processor, blend reserved tomatoes with chipotles, stock, whole garlic cloves, remaining cumin, and oregano. Heat the oil in a heavy skillet. Add the tomato sauce, season to taste with additional salt and pepper, and bring mixture to a boil. Meanwhile, make uniform medium-sized meatballs from meat mixture. Add meatballs to simmering sauce and cook about 25 minutes. Serve as an entrée over rice, or alone as an hors d'oeuvre.

Posted by: Herrerano 18-Jun-2004, 08:22 PM

Chicharones Down here in my part of the world fried food is king. A lot of people in a hurry for breakfast will stop at a type of place called a Fonda, which will serve pieces of fried pork, fried, smoked pork chops, a type of beef called tasajo (sun dried, and smoked in wood smoke) and the ever popular chicharones (fried pork skin). Chicharones are also a normal appetizer type thing fixed for almost any occasion such as weddings, birthdays, holidays, any time there are a group of people gathered together. To fix real chicharones you will need several pounds of lonja (pork skin), a big heavy pot that can hold a fair amount of grease that will render out of the pork skin, and a hot fire and salt. First if the pork skin is intact it is best to wash it well, then lay it out and inspect carefully for any stray hairs. With a very sharp knife just shave them off, then rinse well and cut the skin into pieces about 2 inches by one inch. The thickness will vary depending on the skin, but don't worry too much about that. Pieces shouldn't be much thicker then 1/2 to 3/4 inch though. Start heating the pot, and add some of the fattest pieces of skin. Let the pot heat slowly enough to render a good amount of fat out of those pieces then as they turn a golden brown scoop them out and drain the excess fat off of them. Cook the rest of the pork skin in the rendered fat. The volume of fat will constantly increase as well as the pieces cook. Let them cook to a nice dark golden brown color. They can be salted in the grease as they cook, or after they are taken out, whichever you prefer. We salt them in the grease so it sort of cooks in. Let these cool a little and enjoy with ice cold beer, and picante. Betcha can't eat just one. Leo

Posted by: Camchak 20-Jun-2004, 07:26 PM

Having lived in New Mexico for 5 years this is our version of Green Chili Stew! 2 lbs lean beef round or pork 2 tablespoons oil 3 medium potatoes, diced 1/2 cup onions, sliced 1 clove garlic, minced 2 teaspoons salt 6 green chili peppers 1. Cube meat, sprinkle with salt and fry until brown in oil. 2. Add potatoes to browned meat together with onion, garlic, salt, chili and enough water to cover. 3. Continue to add water if necessary. 4. It will have a soupy consistency.

Posted by: Shadows 28-Jun-2004, 01:59 PM

Recipe Name: BOLLOS Category: APPETIZER Serves: 6 1/2 pound Black-eyed peas dried 1 1/2 teaspo Oil 1 small onion minced 1 small Green bell pepper seeded and minced 1 1/2 teaspo Cumin 1 teaspo Garlic minced 1/2 teaspo Salt These appetizers from Cuba could almost be called "black-eyed pea hushpuppies." Makes about 15 Soak the peas overnight. Drain, cover with fresh water, bring to a boil, and simmer until soft (about 2 hours). Drain. Add the peas, garlic, cumin, and salt to a food processor. Saute the onion and pepper in the oil until just soft. Add to the pea mixture. Roll into balls about the size of Ping-Pong balls. Deep fry at 350 until golden brown. Drain on paper towels. Serve warm.

Posted by: Shadows 28-Jun-2004, 02:05 PM

Recipe Name: PICO DE GALLO WITH JICAMA Category: MEXICAN Serves: 6 2 large ripe tomatoes finely chopped (2-1/2 cups) 1/2 cup finely chopped jicama 1/2 cup finely chopped red onion 1 jalape seeded and minced 2 cloves garlic minced 2 tables chopped cilantro 1/2 teaspo coarse salt 2 tables lime juice 1 bag corn tortilla chips (14-1/2 ounces) Really a rustic street salsa, pico de gallo is best eaten the same day it's made, for the freshest flavor. .....Pico de gallo means "rooster beak." Combine all ingredients except chips in medium bowl and let stand 20 minutes. Serve at room temperature with chips.

Posted by: Shadows 10-Aug-2004, 12:30 PM

Recipe Name: BEEF FAJITA BURRITO Category: MEXICAN Serves: 4 1 pound Beef sirloin (steak) cut into 1/2-inch strips 1 teaspo Cumin 1/2 teaspo chili powder 1 medium Green bell pepper cut into 1/2-inch strips 1 medium Onion cut into 1/2-inch strips 1 Tables Oil Flour tortillas Salsa Sour cream Monterey Jack cheese Toss the beef with the cumin and chili powder. Heat the oil in a heavy skillet or wok. Add the beef, peppers, and onion and cook quickly. Add the mixture to the tortillas. Top with salsa, sour cream and cheese. Roll up the burrito. Serve immediately

Posted by: CelticRose 13-Sep-2004, 06:18 PM

Green Corn Tamale Casserole 1-15 ounce can cream style corn 1 small can whole green chiles 1/2 cup grated Cheddar cheese 2/3 cup yellow cornmeal 3/4 cup milk 2 eggs, beaten 2 tablespoons oil 1/2 teasoon salt (optional) combine ingredients and bake in a 2-quart casserole in a conventional oven at 350 degrees for 1 hour or until center is set, or in mircrowave for 12 minutes on high........Serves 6

Posted by: CelticRose 17-Sep-2004, 11:45 PM

Sour Cream Enchiladas 2 cans of cream of chicken soup 1/2 c sour cream 2-4 oz cans diced green chiles 1/2 tsp of salt 2 c Longhorn or Monterey Jack cheese.......grated 1/2 cup chopped green onion 1/2 cup oil 12 tortillas Combine soup, sour cream, chiles and salt. Heat and stir until smooth. Mix cheese and onion. Heat oil and dip tortillas in hot oil to soften. Place portion of cheese and onion and 1 Tbl of soup mixture on tortillas. roll up cigarette fashion. Place close side by side in shallow 9x12 casserole. Pour remaining sauce overall. Bake at 350 for 20-30 minutes until bubbly. Extra sour cream may be added on top. Serves 6.....maybe more.

Posted by: Roisin-Teagan 18-Sep-2004, 12:54 AM

Oh boy...your making my mouth water Rosemary, I can't eat after 7:30 p.m ... it's now 1:53 a.m and I'm starving!!!! I'm going to try this recipe very soon---Thank's for sharing! Love and hugs, Róisín

Posted by: CelticRose 18-Sep-2004, 02:37 AM

Sorry, Roisin! I got another to tempt you with! I live in the southwest! TACO SALAD 1 LB ground beef..............fried with onion and taco seasoning 1 avacado 1 head of lettuce 2 tomatoes 1/2 lb chedder cheese 1 can of black olives 1 can Ranch style beans 1 bag of Doritos chips Serve with Catalina French dressing.

Posted by: Herrerano 20-Sep-2004, 06:47 PM

Ropa Vieja (Old Clothes) A traditional Panamanian way to serve beef About 1 1/2-2 lbs. flank steak, or brisket. (What is used here is skirt steak called falda gruesa ) 2 onions, chopped 4 cloves garlic (at least), crushed (we crush ours with a smooth river rock on a cutting board) Place ingredients in a pot. Add water to just cover. Simmer over very low heat for 1 1/2-2 hours, until meat falls apart and shreds easily--test by pulling a chunk of meat with a fork. If it pulls off easily, it's ready. Put the meat on a platter to cool, saving the broth aside. For the sauce 2 onions, diced 4 cloves garlic, crushed 2 bell peppers, seeded and chopped 32 oz. can diced or crushed tomatoes 3 tbs. olive oil Pour the oil into a 3 or 4 quart Dutch oven. Heat over a low flame until the oil releases its fragrance. Add the onions and garlic, and saute until soft. Add the bell peppers, continuing to saute until the peppers lose some of their crispness. Add the tomatoes. Cook for ten minutes. Shred the cooled beef and add it to the tomato mixture. Add enough of the reserved broth to make a sauce that is slightly thicker than soup, but not quite a stew. Cook for ten to fifteen minutes. (Here we let it cook until most of the sauce is absorbed into the shredded meat. Serve with white rice. (click on http://www.geocities.com/commentsfromazuero/page3.html#rice ) Leo

Posted by: Herrerano 24-Mar-2005, 09:31 AM

Just in time for Good Friday, here is the traditional Panamanian dish for the evening meal. Salted Cod with potatoes (this is from another message board and I will provide a non literal translation below.) Bacalao con Papas Ingredientes: 1 lb. de bacalao blanco 2 papas grandes 2 tomates 2 cebollas 2 dientes de ajo 1/2 taza de salsa de tomates 1 limón 2 pimientos morrones rojos Sal, pimienta y picante al gusto. Procedimiento: Ponga el bacalao a desalar la noche anterior; bote el agua varias veces. Póngalo a hervir en abundante agua, botándola varias veces; déjelo ablandar. Escúrralo, saque huesos, espinas y pellejos y córtelo en trozos pequeños. Prepare un refrito con los condimentos molidos, sazone con sal, pimienta y picante. Agregue el limón al bacalao, póngalo en la salsa agregándole las papas cortadas y, si desea, guisantes y zanahorias cocidas. Decore el plato con tiras de los morrones. Se sirve caliente --------------- Ingredients: 1 lb. of white salted codfish 2 large potatoes 2 tomatoes 2 onions 2 cloves of garlic 1/2 cup of tomato sauce 1 lemon 2 sweet peppers, red salt, pepper and hot sauce to taste Put the salted cod in water to soak the night before, throwing out the water various times. Start boiling the cod in a lot of water, changing the water various times, cook until soft. Break apart and remove the bones and cut in small pieces. In another pan make a sauce with the tomatoes, onions garlic, peppers and tomato sauce having chopped all the ingredients and crushing the garlic. Season with the salt, pepper and picante. Add the lemon to the codfish, then add the codfish to the sauce and add the potatoes, cook until the potatoes are done. If desired sweet peas and cooked carrots can be added as well. Decorate the plate with slices of the sweet pepper (we never do that stuff though). Serve hot, with white rice. OH Yeah, be very careful about adding salt since all the soaking and boiling is done to remove salt.

Posted by: Shadows 12-May-2005, 09:22 PM

No one has posted to my contest for some time so I will put a new recipe here: Recipe Name: ALBÓNDIGAS CON CHIPOTLE Category: MEATS Serves: 6 6 Tomato fresh halved 1 pound( Ground beef 4 Tables Bread crumbs 4 clove( Garlic cloves 2 chopped 2 whole 3 Eggs 2 1/4 teaspo Cumin ground to taste Sea salt to taste Black pepper freshly ground 4 Chipot chiles in adobo 1 cup(s) Chicken stock 1 Tables Oregano dried 2 Tables Vegetable oil (Meatballs in Chipotle Sauce) Albóndigas, Spanish for meatballs, is a popular Mexican dish. In this recipe, the sauce gets its spicy, roasted flavor from chipotle peppers (smoked jalapeños packed in adobo sauce), which add a smoky flavor and a broad, lingering heat. Serve over white rice, or with rice and beans for an entrée, or as individiual hors d'oeuvres. Cuisine: Mexican Prep Time: 15 Minutes Cooking Time: 35 Minutes Yield: 6 Servings To roast tomatoes, grill or broil them as close to heat as possible, turning as needed, until skin is blackened in spots, about 3 minutes on each side. Cool. When cool enough to handle, remove skins. Reserve. Combine beef, bread crumbs, chopped garlic, eggs, 2 teaspoons cumin, salt, and pepper. Cover mixture, and let chill in refrigerator. In a blender or food processor, blend reserved tomatoes with chipotles, stock, whole garlic cloves, remaining cumin, and oregano. Heat the oil in a heavy skillet. Add the tomato sauce, season to taste with additional salt and pepper, and bring mixture to a boil. Meanwhile, make uniform medium-sized meatballs from meat mixture. Add meatballs to simmering sauce and cook about 25 minutes. Serve as an entrée over rice, or alone as an hors d'oeuvre.

Posted by: pkalexander 14-May-2005, 07:52 PM

Chimicurri: Salsa de la Argentina 1/2 cup olive oil 1/4 red wine vingegar 1 cup parsley 1/2 onion 2-6 garlic 1/8 cup & mas de basil a tablespoon of oregano un jalapeno o pinch and more of red pepper salt and pepper to taste in the blender and go for it perfect for an asado.

Posted by: Herrerano 13-Dec-2005, 11:32 AM

Puerco Adobado You will need: Several large red chili's (seeds removed is optional but affects the heat), these are called among other things, New Mexican chiles, or chimayó chiles, or ancho chiles, down here we buy it powdered called <I> pimenton español</i>. [NOTE: This is not the same as what is sold in the states as 'Chili Powder', which contains a variety of ingredients.] 3 pounds fresh, lean pork 1 tablespoon oregano At least 2 cloves garlic, mashed Salt to taste Roast the chili's in a cast iron skillet, or in the oven, turning frequently, until they turn a nice dark, dark brownish red color and the smell drives you crazy. (If using powdered chili be very careful and roast only a minute then remove from heat.) Combine the chili, oregano, and garlic with a couple of cups of water, bring to boil and cook about ten minutes to soften the chili. Pour into a blender and blend well, then pour over the pork which has been cubed. Cook in a covered pan or even easier, cook in the oven for about two hours until the pork is ready to fall apart. (Set temp around 350F) Serve with soft corn tortillas, rice and some good red or black beans. This basic recipe also makes very good meat to use for Mexican tamales, or enchiladas. Just use in place of whatever other junk you would normally shove in one of those and fix in the normal manner. You can also subsitute beef or chicken for the pork. If using chicken the cooking time would be greatly reduced. Leo

Posted by: Herrerano 13-Dec-2005, 11:39 AM

I forgot to mention that you could also add either cilantro or culantro. Down here I ususally put in about three or four crushed culantro leaves since that is the dominant spice used in this part of the world. Also, this recipe is fairly mild in the heat category, but is great to eat between crunching down whole jalapeños en escabache. Also goes good with really cold beer. Leo

Posted by: Shadows 15-Apr-2006, 08:13 AM

Recipe Name: TOASTED CORN & CUMIN SALSA Category: SAUCES Serves: 1 2 cups corn (from 3 to 4 ears) 1 tables olive oil 1/2 lb yellow tomato (1 large) chopped 1 garlic clove chopped 1 to 2 teaspoons chopped fresh jalapeño chile including seeds 2 teaspo fresh lemon juice 1 teaspo cumin seeds toasted 1/2 teaspo salt 6 Each scallions,finely chopped Cook corn in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until golden brown, about 10 minutes. Transfer to a bowl and cool 5 minutes. Purée tomato, garlic, and jalapeño with lemon juice, cumin, and salt in a blender until smooth, then stir into corn along with scallions. For a more firey version use Habenero peppers instead of the jalapeño.

Posted by: Shadows 03-Jun-2006, 04:54 PM

Chipotle Herb Butter Serves 6-8 • ¼ lb (1 stick) Butter Salted and Soft • 2 Tbsp. Lea and Perrins Worcestershire Sauce • 1 Tbsp. Chipotle in Adobo Sauce Pureed • 2 tsp. Fresh Chopped Oregano Leaves • 2 tsp. Fresh Chopped Rosemary Leaves • 2 tsp. Fresh Chopped Basil • 2 tsp. Fresh Chopped Chives • 1 Tbsp Garlic Fresh Chopped • ¼ tsp Kosher Salt • ¼ tsp Paprika • ¼ tsp Black Pepper Procedure: 1. Soften butter at room temperature. 2. Place in a mixer or in a mixing bowl and whip butter until it is smooth and creamy. 3. Add remaining ingredients and mix well. 4. Transfer to a sheet of parchment paper. 5. Roll into a tube about 1-1/2" in diameter and twist the paper at the ends. 6. Refrigerate for 4-6 hours. 7. Slice into 1-1/2" coins as needed. 8. Place the "coin" on the steak just as they are coming off the grill. 9. The idea is to have it half melted on top as you are serving your steaks. 10. Store the unused butter in the refrigerator for up to 1 week.

Posted by: stoirmeil 05-Jun-2006, 09:17 AM

There's very little in life that can't be improved by chipotles. Here's a nice, summery deal with shrimp and mango: MANGO SHRIMP TOSTADAS 1 firm-ripe mango (about 1 lb.) 1 firm-ripe avocado (about 10 oz.) 6 tablespoons lime juice 3/4 pound (26 to 30 per lb.) shelled, deveined cooked shrimp, rinsed and drained 1 teaspoon minced fresh serrano chili 1/3 cup chopped green onions 4 flour tortillas (8 in.) 1 can (16 oz.) low-fat refried black beans 1/4 cup fat-skimmed chicken broth 3 cups shredded iceberg lettuce 1/2 cup nonfat sour cream Salt sprigs of cilantro 1. Cut pit and peel from mango and discard. Cut fruit into small pieces and put in a bowl. 2. Pit and peel avocado. Cut into small pieces and add to mango. Add lime juice, shrimp, chili, and green onions; mix gently. 3. Place tortillas side by side on a 14- by 17-inch baking sheet. Bake in a 400° oven until crisp and lightly browned, about 10 minutes (about 9 minutes in a convection oven), turning tortillas over once after 4 to 5 minutes. Let cool on pan 1 to 2 minutes. 4. Meanwhile, combine refried beans and broth in a microwave-safe bowl, cover, and heat in a microwave oven on full power (100%) until hot, about 1 minute. 5. Place tortillas on plates. Spread beans equally onto tortillas. Scatter lettuce equally over beans, then top lettuce with shrimp mixture and sour cream. Add salt to taste. Garnish with cilantro. Yield: Makes 4 servings Substituting garbanzos (chick peas) finely mashed with a little oil is a lighter flavor than the refried beans, and I think it lets the shrimp and mango sing out more. Also, you can mince a little cilantro into the garbanzo mixture too. Also -- you can use yogurt cheese as a substitute for sour cream of creme fraiche if you are worried about fat. The mouth feel is not as rich, but the flavor is good. Yogurt cheese: Line a large fine-mesh strainer or colander with cheesecloth or a disposible coffee filter (much handier ). Place this over a bowl and then pour in a quart container of yogurt. (Do not use yogurt made with the addition of gelatin. Gelatin will inhibit whey separation.) Let it drain 24 hours covered with plastic wrap. Throw out the whey or save it to use later in a smoothie. The longer it drains, the thicker the cheese. The flavor is similar to a sour cream with a texture of a soft cream cheese. By volume, it reduces by about 1/2, so a quart of yogurt gets you a pint of cheese. The yogurt cheese has a shelf life of approximately 7-14 days when wrapped and placed in the refrigerator and kept at less than 40°F. (Sweetened vanilla or fruit-flavored yogurts made into cheese are incredible on fresh blueberries or melon. Just rtemember to check for gelatin. Dannon natural yogurts work really well. Blueberries, vanilla yogurt cheese and a few cinnamon graham crackers are almost as good as blueberry pie a la mode, for your friends who are dieting.) Non-fat yogurt is rather grainy made into cheese. There's not that much fat in whole milk yogurt, compared to soured cream. I'd use whole milk yogurt, just for the texture.

Posted by: CelticRose 27-Jan-2007, 05:55 PM

Easy Enchiladas Rancheros --------- New Mexican style 1 dozen or more corn tortillas 4 cups of shredded chedder cheese 20 oz Enchilada sauce 2-10 oz Ro-Tell tomatoes with peppers and cilantro 1 batch of green onions 1 can of chopped black olives Mix Enchilada sauce and Ro-tell tomatoes. spray bottom of cooking dish (13x9) with Pam pour a wee bit of sauce on the bottom of 13x9 baking dish layer on top of sauce corn tortillas to cover layer sauce layer chedder cheese layer corn tortillas layer salsa layer chedder cheese Keep doing so till last layer of tortillas and add cheese all over on top, then salsa mix. Then add green onions and chopped blacked olives to cover. Bake 350 for 3 minutes. Will feed 6-8 people. Add either refried beans, guacamole sauce and/or sour cream on side.

Posted by: Randy 29-Jan-2007, 10:04 AM

Technical question?? What exactly is Chapotle?? Is it just Grilled hot peppers (and if so what kind are best) with other marninades in it. I do not know what it is but I know I like it. I grow different kinds of hot peppers every year and I never know what to do with them. Usually they just end up rotting. Any additional ideas would be great.

Posted by: Shadows 29-Jan-2007, 03:50 PM

Chipotle is a smoked jalopeno pepper, usualy smoked with pecan wood, I have had success using alder or sasafrass woods. It is not just grilled. Chipotle with adobo sauce is the way you find them canned here in the states. Specialty stores carry the smoked and you can order them online from many places if not found locally.

Posted by: stoirmeil 01-Feb-2007, 12:45 PM

QUOTE (Randy @ 29-Jan-2007, 11:04 AM) Technical question?? What exactly is Chapotle?? Is it just Grilled hot peppers (and if so what kind are best) with other marninades in it. I do not know what it is but I know I like it. I grow different kinds of hot peppers every year and I never know what to do with them. Usually they just end up rotting. Any additional ideas would be great. Order whole or ground chipotles from Penzeys (no, I do not work for them. I just love their selection and freshness). http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschilipeppers.html Chipotles are amazingly versatile in cooking -- something so simple as natural peanut butter on a rice cake becomes a party when you sprinkle chipotle powder on top and get a Dos Equis to go with it. Chipotle makes a good mole too -- a pinch of unsweetened cocoa powder mixed with the chipotle powder on that peanut butter rice cake -- it's like a combination Reese's Cup and afternoon interlude with your sweetie. Sort of. To preserve chilis: just do it the old fashioned way, and hang them up in a warm dry place -- put up a string like a little clothesline and tie them on it. Then give them to people as gifts, if you have too much. you could also freeze them, or preserve in alcohol (vodka). It seems to me you could dry them in a very slow oven, halved and seeded and cut side up, but I never tried it. It's a shame to let good chilis rot. It's weird, but chilis are kind of my totem, if you can have a vegetable totem. I found a dried red chili pepper once on the ground and I planted the seeds for a lark, and they all grew. Every one. 21 pots with 3 seedlings each. I was like a new mother. And I got hundreds of peppers. I love the things like people.

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