Estilo Latinoamericano

[Shadows]

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.

[Herrerano]

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

[Kamchak]

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.

[Shadows]

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.

[Shadows]

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.

[Shadows]

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

[CelticRoz]

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

[CelticRoz]

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.

[Roisin-Teagan]

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

[CelticRoz]

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.

[Herrerano]

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 this link to see how I fix rice. )


Leo

[Herrerano]

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.

[Shadows]

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.

[pkalexander]

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.

[Herrerano]

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 pimenton español. [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