A Few Simple Things From The Mexican Market

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One of the great things about LV is that it is a large and diverse enough city to have Mexican and Oriental markets. On my sojourn down to my local Mexican Market I bought a few things for dinner. While standing next to a lady of Hispanic origin while picking through the Tomatillos I asked her what she made with them. Her reply was Salsa and I asked her how she made it. Anyway here is what I made from the things I bought down at the Mexican market.

Green Chili Salsa

2.5 lbs of Green Tomatillos

3/4 lb Serrano Chilies

1 big Onion

1/4 bunch of Cilantro

4 Cloves of Garlic

3 TbSp Oil

Husk and wash Tomatillios slice in half, cut the stems off the Serranos, Cut Onion up, Put all into a big pot along with a big cup of water, Cilantro, Garlic and some salt (to taste). Bring to a slow boil and until cooked. Let cool, place in Food Processor or Blender...Puree...put the oil in a pot heat and put pureed mixture in, bring to a boil and let it reduce. Put in container and after cooled into the refer...nice and spicy..(after cooked in the oil in the pot the heat dies a bit, but is still nice and zesty)

Pork Green Chili:

3.5 lbs Pork Stew Meat

1 big Onion Chopped

5 Pasilla Chillies seeded & chopped

5 Cloves of Garlic

1.5 lbs Tomatillos chopped

1 Tablespoon Cumin Powder

Salt to taste

Put all into a Crock Pot on low for 5 or 6 hours..Pork should be about fallin apart then use a big spoon to shred meat mixture in Crock while put on high, cook until liquid is reduced a bit.


Chile Relleno:

6 BIGGER the better Pasilla Chile's. 4 to be Roasted to remove Skins and seeded.(under broiler oven till blistered and then in a sealed plastic bag to steam and cool) 2 Chillies to be seeded and chopped for sauce and put into a pot.

5 Eggs Separated. (one more egg is required than Chile's to be made) beat egg yolks to lemon coloured) Beat egg whites stiff

1.5 lbs of Queso Fresco or soft white Mexican Cheese for the Chili fillings.

1 cup Flour...after Chile's are skinned dip them into Flour to seal .

About 3 cups of Veggy Oil for deep frying..a big Cast Iron Skillet does the trick for me as it retains the heat better

Roast, seed, cover in flour, fill Chile's with cheese using Tooth Picks to hold together while frying Gently FOLD egg yolks into beaten Stiff egg whites being sure not to overdue, ya want them fluffy. Dip Chile's into batter and Place into very hot oil, using a Ladle pour hot oil over top of Chile's to set egg batter before turning. Place on Paper Towels to asorb excess oil



Relleno Sauce:

2 Coarsely chopped Pasilla Chile's

1 Big Onion Coarsely chopped

1 28 oz can of DICED Tomatoes

2 Tablespoons Oil

2 Teaspoons of Oregano Flakes

1/4 Teaspoon of Cinnamon

2 OZ of Tequila....

In the oil saute Chil's and Onion till soft, place other ingredients in pot bring to boil and reduce till it thickens.

Put Fried Rellenos in a Baking Dish, cover with completed sauce, cover with Cheddar Chees and remaining Queso Cheese and place in over for about 20 minutes at 400. You wana heat Chiles, Sauce and Melt Cheese. For some extra bam put a bit of Sour Cream on top

Ranchero Beans

3 Cups Pinto Beans washed, covered in water and soaked overnight

1 Smoked Ham Hock

4 Jalapeno Chillies Chopped

4 Cloves of Garlic cut in half

Pot all into a pot and simmer till beans are soft,

For Re fried Beans..put a big Tbs of Lard in a fry pan put some beans in hot oil with a bit of the liquid the beans cooked in.


Mexican Rice

1 Cup of White Rice

3 Tbs oil in rice cooking pot, heat oil put in dry unwashed rice and brown the rice stirring it constantly so as not to let it burn. Ya want a nice golden colour.

1 8 oz can of Mexican Tomato Sauce..(wt Chilies) in to the pot with the browned rice cover with water and simmer till rice is cooked.

Hibiscus Tea

1 Cup of dried Hibiscus Flowers to about a Gallon of Water

Place in a big jar in the sun to steep, strain .... Lemon, Sugar. Mint to taste



Use Sour Cream, Guacamole, Cheddar Cheese , Chips, Tortillas etc to accompany


I have made everything here at one time or another and it is all Killer. People will go back and fill themselves till they bust a gut..

BTW Everything is SALT TO TASTE

[craigster59]

Ya forgot the Knorr Caldo de Pollo in the rice..

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Originally Posted by craigster59

Ya forgot the Knorr Caldo de Pollo in the rice..

U can use a can of Chicken Stock instead of water in the Rice and can add to Chile Relleno Sauce (have to cook longer to reduce) In the Ranchero Beans yo can add an Onion if ya like...up to you..

[craigster59]

True. When you say "salt to taste", putting Knorr in takes the sodium level thru the roof but all my Mexican friends use it for their rice. I'll have to pass on the hibiscus tea though, that meal deserves some Negro Modelo or Bohemia...

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Instead of buying store bought Chorizo with ouddles of FAT CONTENT. Why not make yer own????


Chorizo

1. lb Ground Pork...you can use a food processor to chop yer own meat a little more coarsely or finely. If ya have yer own Meat Grinder and Sausage maker even better. For my scale it just don't make no sense.

2 Tsp Granulated Garlic its easier than fresh crushed.

2 Tbs Red Chili Flakes

1 Tbs Oregano Flakes

3 tbs Vinegar

1/4 Cup New Mexico Chili powder (amount is apx)

1 Tbs Pasilla Chili Powder

1/2 Tsp Cayenne Pepper Powder.

Salt to taste


In a big bowl mix it all up till thoroughly mixed..let set overnight to marinate all the flavors together..

Fry some up in a pan ya might even have to add some cooking oil, throw on a coupla eggs, and some Cheddar Cheese and the rice, beans salsa, sour creama and tortillas and ya got mucho gusto...


Now if ya start making your own Tortilla by buying a simple press and Masa . aiieeeeeee chihuahua....

for Salvadorian Style Chorizo..just add a little Miint to the mix


BTW I don't use specific measures, it is all by eyeball...

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I make this one SUGAR FREE....and it is as good as a Chinese Baby...

Coconut Icecream

2 Packages Dry Instant Cocunut Milk. I use this because it has LESS fat content than regular ole canned Coconut Milk.

2 1/2 Cups of warm water to disolve the Coconut mix into

3/4 Cup Blue Agave Sweetener or 1 cup of Sugar

1 Tps Salt

1 Tbs Corn Starch

2 Drops of Vanillia Extract..

Mix everything together in a pot except the Corn Starch bring to a boil for a few minutes , mix Corn Starch in a bit of water add to boiling mixture, stirring while it thickens. Let cool down and place in Ice Cream Maker...to freeze into ice cream..

EXCELLENT IS THE WORD

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This is so simple and easy even a tree dwelling Board member could make it.


Indonesian Chicken In Coconut Milk

4 Boneless Chicken Thighs cut into pieces

1 Big Onion into Food Processor

3 Cloves of Garlic into Food Processor

1 or 2 Tbs Sambal Oelek..Red Chili Paste...(be careful with this stuff too much will burn on the way out...) into the food processor.

2 Tsp Viet Fish Sauce in Food Processor

Chop all of the above fairly finely in Food Processor

3 Tbs Oil in Wok...place Onion mixture into the Hot oil and stir fry for several minutes..

2 Tbs Turmeric Powder...coat chicken pieces with Turmeric like U would with flour. ..and place coated Chicken into Wok with Onion mixture

1 Package dried Instant Coconut Powder dissolved in 3/4 cup warm water. After about 10 or so minutes put coconut milk into Chicken and Onions..bring to a boil and let simmer till Chicken is cooked (about 15 minutes) and mixture is reduced to a nice gravy like consistency.


Meanwhile take 1 serving of 3/8 inch wide Rice Noodles and cook in boiling water till done..drain and place in the Wok with Coconut Chicken...stir to coat and serve in a big bowl.

For variety one can add some Lemon Grass and or Cilantro to the Wok while cooking...it does change up the pace. One could also add Curry Powder..

[ronster]

Is Iron Chef next tabs? It all sounds good.

[foxpaws]

tabs - you are cooking next time there is a vegas meet -

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Originally Posted by ronster

Is Iron Chef next tabs? It all sounds good.

THX....

Some guyz like to Wrench I like to Cook..


I used to wonder why I liked to cook..then it came to me..my Dad was a Chemistry Major.....I just put stuff together to make it taste good.

[tabs]

Originally Posted by foxpaws

tabs - you are cooking next time there is a vegas meet -

If I do NO ONE is going to want to go home nor be able to..


I used to have friends over for formal dinners...I would do everything from scratch...soup to nutz...in general it would take 2 days of cooking.

The Dining Room set is KIndel Crotch Mahogany with Shield Back chairs on top of a silk Chinese rug the table covered with a white linen table cloth..the Sterling Flatware is Alan Adler Modern Georgian as is the Water Pitcher Georgian Sterling 18 inch Candle Sticks, Ansley Regency pattern Cobalt & Gold China, Waterford Powers Court Wine & Water glasses, Sterling or old Shefield Plate serving pieces...large Waterford Vase with Flowers as a center piece . A Swavorski Strauss Chrystal Chandelier..In other words it was adequate...

[foxpaws]

Heck - I can sleep on a chinese silk rug under a dining room table -

Plus - I do a mean breakfast - just ask the band

[Zeke]

tabs, you're not the only one with crystal and china in the cupboards. I'll match whatever you have and add one more set.

And so what? I'll not use this stuff much more. No one appreciates it and I'm damn sure not going to leave it to ingrates.

Maybe you and I should have dinner at a 20' long table each at the opposite head.

BTW, which is the head of the table in a formal setting? I'm thinking the end closest to the pantry door. And the other would be called the "foot"? Appropriate as the wife would sit there.

[tabs]

Originally Posted by milt

tabs, you're not the only one with crystal and china in the cupboards. I'll match whatever you have and add one more set.

And so what? I'll not use this stuff much more. No one appreciates it and I'm damn sure not going to leave it to ingrates.

Maybe you and I should have dinner at a 20' long table each at the opposite head.

BTW, which is the head of the table in a formal setting? I'm thinking the end closest to the pantry door. And the other would be called the "foot"? Appropriate as the wife would sit there.

Whichever is closest to the Kitchen, cause I gotta serve...

The Ansley Regency was equivalent to Minton..a Grand a place setting and the Adler was running 1200 a place setting ..The Adler Water Pitcher about 3K...

I also picked up a set of Wedgewood Black Diamond ..as a secondary set..made only for the Japanese market..

But like U who cares anymore...it is all packed away since I moved to LV... I still like the Adler, Porter Blanchard stuff because of the handcrafted aspect.. I have a Porter Blanchard Tea Service Colonial Revival at 194 oz..never seen a set since..coulda been Baba Streisands...since the the place I got it from had on occasion her anonymous consignments.

I now use Mom's CA made Francisican Ware Desert Rose from the 50's as my everyday..

Now I only mess around with da spoons...