Ali's Enchiladas «««««
From Ali Ezell --Summer 2001
|2 pounds||ground beef
|1|| large onion chopped
|3|| cloves garlic
|3 Tablespoons||chili powder|
|1 Tablespoon|| ground cumin
|Salt and pepper to taste
beef in skillet and add onions. Cook
a little bit more. Add spices. Set aside.
4 Tablespoons oil
4 heaping Tablespoons flour
3 Tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon cumin powder
1 medium onion, chopped 4 cups boiling water 8 teaspoons beef bouillon 1/2 cup catsup
If you have them, 2-4 chili pods can replace the chili powder. Here's the process: Clean them, throwing away the seeds. Split in halves. Cover with minimal amount of water. Cook until softened. Place into blender and puree in just add to the sauce.
Heat oil; add onions. Brown. Add flour then bullion. Blend in rest of spices. May add wine to the gravy. This recipe may be doubled or tripled and the part that is not used can be frozen nicely for later use.
III. Fill corn tortillas . . . .
. . .with beef mix adding additional chopped onion and shredded cheeses of cheddar and Monterrey Jack. Roll up and place in large baking pan. Pour sauce over the tortillas. Top with more cheese and onion. Bake at 350 degrees for 30 to 40 minutes or till done. Serve with Spanish Rice and Refr
Green Chili Sauce:
3 Tablespoons butter 1 pound Velveeta Cheese
4 Tablespoon flour
1 cup milk
¼ teaspoon salt
1 can (2 oz.) pimentos diced
1 can (4 oz.)
Melt margarine; add flour and salt. Brown slightly. Add milk. Grate cheese and stir in little at a time. Add diced pimentos and chilies including the juice. Make this ahead and store overnight.
Fill 12 corn tortillas with sharp cheddar cheese and Jack cheese, chopped onions, chopped cooked chicken or turkey. Pour the green chili sauce over and bake at 400 degrees for 15 to 20 minu
2 one pound cans kidney beans 1 large onion, sliced
1 green pepper, chopped
1 pound ground beef or ground turkey 1 one pound can tomatoes
1 8 oz. can tomato sauce
1 ½ Tablespoons chili powder 1 ½ teaspoons salt 1 bay leaf 1 teaspoon cumin powder
1 clove garlic, minced
2 Tablespoons brown sugar
Dash Tabasco sauce
Brown onion, green pepper, and meat in a little hot fat. Add beans, tomatoes, tomato sauce, spices, salt, dash of paprika. Cover and simmer for at least 1 ½ hours. Serve with corn bread.
Soak dried beans overnight in cold water. Add to the chili in place of the canned beans. This will add considerable time to prepare the soup, but it is well worth it in taste.
Take 4-6 whole dried chilies. Clean, removing the seeds. Place in a pan of boiling water, so the water just barely covers the chilies. Heat for about 10 minutes or until they soften. Run through the food processor and liquefy. This makes a "sweeter," milder chili.
Use at least 2 Tablespoons of this. Depending upon the tomatoes, you may need more. Use of sugar reduces the amount of salt necessary. Add the sugar FIRST, then add the salt.
Replace ground meat with chopped chicken or beef.
Soak a pound of chicken and/or beef in Fajita marinade. Add chopped raw onions and green pepper. This can be purchased at the super market.
Fry above mixture in hot oil and serve with flour tortillas with lots of garnishes such as chopped tomatoes, chopped onions, guacamole, sour cream and shredded cheese.
Hint: Remember that lime juice is the secret of Fajitas. Always add some to the meat before and after cooking.
Make flour or corn tortillas or use ready made from the market
a chuck roast until very, very, tender and shred the beef, removing fat and any
Monterrey Jack and Cheddar cheese, mixed
Fill each tortilla with shredded beef, topping mixed cheese. Roll tortilla into a very small roll. Fry it in a pan with cooking oil. Serve hot and eat with condiments of mayonnaise, your favorite salsa, or tomato slices.
Chile ancho 1 kilogram Chile ancho 2.2 pounds
Chile mulato ¼ kilogram Chile mulato 250 gms. Chile pasilla ¼ kilogram Chile pasilla 250 gms.
Ajonjoli ½ kilogram Sesame Seeds 1 ½ ounces
Cacahuate ½ kilogram
Peanuts 1 pound 1 ½ ounces
(Can use peanut butter to replace peanuts.)
Ajo 1 cabeza grande One large garlic--all of it! Chopped finely.
Ceballa 2 grande 2 large onions, chopped
½ de tomatito de bolsa ½ bag of small tomatoes Mejorana y tomillo unas ramitas Marjoram and Thyme leaves to taste Pimenta ½ cucharadidta Black pepper ½ teaspoon Clavo ½ cucharadidta Cloves, ground ½ teaspoon Canela 25 gms. Cinnamon almost 1 ounce
Cominos una cuchoradita 1 teaspoon cumin
Chocolate una marqueta Chocolate squares melted--quantity ?? 3 Hojas de ahuacate 3 slices of avocado--the skin
Azucar ¾ de kilo ¾ kilo of sugar Sal ¼ kilo Salt approx. 1 cup (A little too much!)
Manteca kilo Butter
-- One pound
Chicken broth to add
(The size of the bag of tomatoes is unknown; it is assumed it is a 50 pound bag)
When all ingredients are prepared it will serve over 50 people. This is normal amount because it is served at fiestas where many people attend. It is accompanied with rice traditionally.
Clean the chilies removed the seeds. Fry the peanuts, garlic, and onions in a skillet. Chop the tomatoes and add. Cook a few minutes. Then add the spices. Melt the chocolate squares and add slowly along with remaining ingredients. This can all be run through the blender or food processor to smooth it out. If you do not have these kitchen gadgets then you have to run it through a sieve after it has cooked 1 - 2 hours. Simmer this sauce and add chicken broth about 1 -2 cups to determine consistency.
Serve over cooked chicken accompanied by rice.
2 pound live lobster or use frozen ready to use meat
6 raw shrimp -shelled, deveined
6 small hard-shelled clams
½ pound pork sausage--cooked
2 pounds chicken, cut into serving pieces-brown in hot fat
2 teaspoons salt
½ cup olive oil--no substitutes!
2 ounces boneless pork cut into ¼ inch cubes
½ cup chopped onions
1 teaspoon finely chopped garlic
1 medium green pepper, seeded, and cut into strips
1 large tomato, peeled, seeded and finely chopped
3 cups raw white rice
¼ teaspoon or less ground saffron
6 cups boiling water
½ cup fresh peas 2 lemons, cut into wedges
In Spain, a paella may be simple or elaborate. Vary the combination of chicken, meats and shellfish, if you like, to suit your taste or availability. For example, you may omit the lobster altogether or replace it with 6 more shrimp. Slams and mussels may be used interchangeably. Add rabbit or replace the chicken. Cubes ham, veal, or beef might be used instead of pork or sausage. Squid or snails may also be added. Cooked green string beans may be substituted for the peas.
To make the sofrito, add ¼ cup olive oil to paella pan and heat. Add onions, garlic, peppers, and tomato. Stirring constantly, cook briskly until most of the liquid in the pan evaporates. Set this sofrito aside.
Combine sofrito, rice and the salt and the saffron. Pour in the boiling water and stirring constantly, bring to a boil over high heat. Remove immediately. Arrange chicken, lobster, sausage, shrimp, clams, and mussels on top of the rice and scatter the peas at random over the whole. Set the pan in the oven at 350 degrees for 25 to 30 minutes. Consider the outdoor grill to bake.
Hint: Use frozen lobster also or try imitation crab.
Hint: remember to keep the ratio of water/raw rice 2:1
Hint: Saffron is very expensive. Try to get a good grade, use sparingly. Store in a cool, dry place.
Hint: Mexican chorizo is a good pork sausage to use.
Hint: For best results use the paella pan.
You must cook pinto beans till they are mushy. Cook with a ham hock and cover all ingredients with water and salt. Simmer a couple of hours or in a crock pot. Be sure they don't stick to the pan by adding water periodically as needed.! Remove from the heat and mash similar to mashing potatoes. They can be eaten alone or with other dishes such as burritos and fajitas.
Secret: you must put lard in them when you beat them. Alternative fat: butter.
1 small onion, chopped
1 small green pepper, chopped
3 or 4 slices bacon, chopped
1 Tablespoon grated carrot 2 Tablespoons frozen peas
Fry this in a hot skillet until the onion is clear.
2 cups rice, long grain (not minute rice)
1 can tomato soup
2 soup cans water 1 teaspoon salt
pepper and cumin to taste
Cook covered over a low heat until rice is tender for about 20 - 30 minutes. Serve with enchiladas, or fajitas. If you are going to have this as a main dish, add some shrimp during the cooking process and some ham.