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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