Los Barrios Family Cookbook Part 5

2. Put 2 tablespoons of the chicken on each tortilla, top each with a heaping tablespoon of the guacamole, and roll up. Place 3 tacos on each plate and top with the sour cream.

TAMALE PIE.

[image]omemade tamales involve a lot of work and time-which most people don't have. Fortunately for tamale lovers, there are a lot of companies dedicated to making them. They come filled with a variety of ingredients, including beans, chicken, and cheese. This is a great quick-and-easy recipe.

Serves 6 to 8 - 2 cups Green Tomatillo Sauce (see page 119) - 1 cups sour cream - One 15-ounce can creamed corn - 1 cup fresh or canned corn kernels - 2 dozen prepared pork, chicken, or bean tamales (available at larger grocery stores and at Latin markets), corn husks removed - 2 cups shredded queso Chihuahuaor Monterey Jack cheese - Sliced roasted poblano chiles(see page 79) 1. Preheat the oven to 350F. Grease a 9 by 13-inch baking dish.

2. Combine the sauce, sour cream, creamed corn, and corn kernels in a bowl and mix well. Arrange half the tamales in the bottom of the prepared pan. Pour the sauce mixture over them. Top with the remaining tamales, and scatter the cheese on top.

3. Cover the pan with foil and bake for 30 to 40 minutes. Garnish with the chiles. chiles.

TAMALES A LA MEXICANA.

[image]he beginning of December marks tamale season in San Antonio. Of course, we have tamales all year round, but come December, they are in high demand for holiday parties. Although they may contain all sorts of fillings, the traditional ones are made with pork, chicken, or beans and jalapenos. By the end of the month, though, we have had our share of tamales for a while, so we freeze whatever we have left. We wait a few weeks, then break them out when we are ready for more. This recipe is a great variation on traditional tamales. Try it and see how wonderful these are!

Serves 6 to 8 - 3 dozen prepared tamales (available at larger grocery stores and at Latin markets), corn husks removed - 2 cups fresh or canned corn kernels - 2 cups shredded queso Chihuahuaor Monterey Jack cheese - cup sour cream - One 7-ounce can green chiles - 2 tablespoons chopped pimientos 1. Preheat the oven to 325F. Grease a 9 by 13-inch baking dish.

2. Place a layer of tamales in the prepared baking dish. Top with a layer of corn, then cheese, sour cream, and chiles, chiles, and sprinkle with pimientos. Repeat the process with the remaining ingredients. Bake for 30 minutes, or until bubbly. and sprinkle with pimientos. Repeat the process with the remaining ingredients. Bake for 30 minutes, or until bubbly.

TAMARIND PORK LOIN.

Serves 6 to 8 - One 5-pound pork loin roast - Salt and pepper to taste - cup soy sauce - pound tamarinds - 2 tablespoons vegetable oil - cup packed brown sugar 1. Season the pork with salt and pepper. Put it in a baking dish and sprinkle with cup of the soy sauce. Let marinate for 1 hour.

2. Bring a pot of water to a boil. Cook the tamarinds for 15 minutes. Drain and allow to cool. Peel each tamarind and cut in half to remove the pit. Mash well and set aside.

3. Preheat the oven to 350F.

4. Heat the oil in a large skillet over medium heat. Add the pork and brown on all sides. Return to the baking dish.

5. Combine the tamarind, the brown sugar, the remaining cup soy sauce, and salt and pepper, mixing thoroughly. Pour the sauce over the pork, cover, and bake for 2 hours, until cooked.

6. Slice the roast on a cutting board. Arrange the slices in the baking dish, basting them with the pan juices. Return to the oven for an additional 10 minutes.

VERMICELLI NOODLE SOUP WITH MEATb.a.l.l.s.

Fideos con Albondigas [image]his really is a soup that eats like a meal!

Serves 6 to 8 - MEATb.a.l.l.s - 1 pounds ground beef - cup white rice - 2 eggs - 1 tablespoon all-purpose flour - 1 tablespoon salt - teaspoon pepper - VERMICELLI - 3 tablespoons vegetable oil - One 12-ounce package vermicelli - onion, sliced - green bell pepper, sliced - 6 serrano chileswith stems (see Note) - 3 tomatoes, quartered - 1 tablespoon salt, plus more to taste - teaspoon ground c.u.min 1. To make the meatb.a.l.l.s, fill a large pot with 4 quarts of water and bring to a boil.

2. Meanwhile, combine all the meatball ingredients in a bowl, mixing well. Form the mixture into meatb.a.l.l.s the size of a golf ball. Add the meatb.a.l.l.s to the boiling water, reduce the heat to medium-low, and simmer for 15 minutes.

3. While the meatb.a.l.l.s are cooking, heat the oil in a large pot over medium heat. Add the vermicelli and toss back and forth with 2 spoons until golden brown, 5 to 6 minutes; do not allow the noodles to burn. Add the onion, bell pepper, and chiles chiles and saute until the onion is translucent, about 5 minutes. and saute until the onion is translucent, about 5 minutes.

4. Meanwhile, combine the tomatoes, the 1 tablespoon salt, the c.u.min, garlic powder, and pepper in a blender. Add 1 cup water from the meatb.a.l.l.s and blend until smooth. Add the tomato puree to the vermicelli, stirring well, and simmer for 5 minutes.

5. Add the tomato mixture to the meatb.a.l.l.s and their broth and season with salt.

NOTE:.

Leaving the stems on the chiles chiles prevents them from bursting during cooking, which would release their seeds-the source of their heat. To make individual servings spicier, simply serve a prevents them from bursting during cooking, which would release their seeds-the source of their heat. To make individual servings spicier, simply serve a chile chile to anyone who wants one, so they can cut open the to anyone who wants one, so they can cut open the chile chile and stir the seeds into their soup. and stir the seeds into their soup.

CHARRO-STYLEBEANS.

Frijoles a la Charra Serves 8 - 1 pounds dried pinto beans, picked over and rinsed - head garlic - 1 tablespoons salt - pound bacon (5 slices), cut into small dice - 1 onion, diced - 6 serrano chiles, chopped - 1 tomato, diced - Chopped cilantro for garnish 1. Combine the beans and garlic in a large pot and add water to cover by 2 to 3 inches. Bring to a boil over high heat and boil for 2 hours. After the first hour, check the water level and add a cup or two of warm water if necessary. About 30 minutes before the beans are cooked, add the salt.

2. Meanwhile, lightly brown the bacon in a large skillet over medium heat, 4 to 5 minutes. Add the onion and chiles chiles and saute until the onion is golden brown, 5 to 6 minutes. Stir in the tomato. Remove from the heat. and saute until the onion is golden brown, 5 to 6 minutes. Stir in the tomato. Remove from the heat.

3. When the beans are tender, stir in the sauteed ingredients and simmer for 10 minutes longer.

4. Serve garnished with cilantro.

CHORIZO-VEGETABLE Ca.s.sEROLE.

Serves 8 to 10 - 4 tablespoons ( stick) b.u.t.ter - pound chorizo (Mexican sausage), casings removed, crumbled - 3 onions, chopped - 2 cups asparagus tips - 2 cups canned artichoke hearts - 1 cup sliced mushrooms - Salt to taste - 3 cups shredded mozzarella cheese 1. Preheat the oven to 350F.

2. Melt the b.u.t.ter in a large skillet over medium heat. Add the sausage and onions and cook, stirring, for 3 to 4 minutes. Add the asparagus, artichoke hearts, and mushrooms. Add salt to taste. Stir well, and cook for 5 minutes.

3. Transfer the vegetable mixture to a baking dish and sprinkle the cheese over the top. Bake for 5 minutes, or until the cheese has completely melted. Serve with Tortilla Chips (see page 12).

CREAMY MASHED POTATOES.

[image]rowing up as the youngest of three children definitely had its pros and cons. While I could get away with a lot, I also had to do a lot. I was the one who had to peel the potatoes for my mother's creamy mashed potatoes. Everyone else had a more important job. And since the potatoes were so delicious, everyone always served themselves plenty-which meant I had to peel a lot of potatoes. When we were young, it was my brother, Louie, who took the prize for the biggest serving. Nowadays, it is a tie among all eight of my mother's grandchildren. Try them, and you'll see what brings us running to the table.

Serves 4 - 4 Idaho potatoes, peeled and quartered - 1 teaspoon salt, plus more to taste - 5 tablespoons b.u.t.ter, at room temperature - One 5-ounce can evaporated milk - teaspoon white pepper 1. Place the potatoes in a large pot, cover with water, and add the 1 teaspoon salt. Bring to a boil and boil until tender, 20 to 25 minutes.

2. Drain the potatoes and return them to the pot. Add the b.u.t.ter, milk, and pepper and, using a handheld mixer, mix until smooth. Season with salt if necessary.

GARDEN RICE WITH SHRIMP.

[image]or an even easier dish, use frozen carrots and peas and frozen cooked shrimp.

Serves 8 to 10 - cup vegetable oil - 2 cups white rice - cup diced onion - 4 garlic cloves, minced - 1 teaspoon lime juice - 2 carrots, peeled and diced - 1 cup peas - 1 chicken bouillon cube - 1 teaspoons salt - teaspoon white pepper - 1 cup shrimp, peeled, deveined, and cooked - Sliced roasted poblano chiles(see page 79) for garnish (optional) 1. Heat the oil in a large skillet over medium-high heat. Add the rice and cook, stirring, until coated with oil. Add the onion and cook, stirring frequently, until the onion is translucent, 2 to 3 minutes. Drain off any excess oil.

2. Stir in the garlic and lime juice, then stir in 4 cups warm water and bring to a boil. After 1 minute, add the carrots and peas, stirring well. Stir in the chicken bouillon cube, salt, and pepper. Stir in the shrimp. Cover, reduce the heat, and simmer for 15 minutes, or until the rice is tender and all the water has been absorbed.

3. Serve garnished with poblano chiles chiles, if desired.

GRILLED CORN ON THE COB.

[image]n Mexico City, you always see street vendors selling corn on the cob accompanied by a variety of toppings. I was first introduced to this simple but delicious treat on a visit there in the early 1980s. Nowadays, vendors of grilled corn are popping up on the street corners of downtown San Antonio. You can also find them at many citywide events and in supermarket parking lots. Everyone eats the sweet grilled corn-from small children who love them simply with b.u.t.ter, to adults who order the authentic elotes, elotes, covered with mayonnaise and sprinkled with crumbly cheese and cayenne pepper (in Mexico City, they use pure ground covered with mayonnaise and sprinkled with crumbly cheese and cayenne pepper (in Mexico City, they use pure ground chile chile powder). We use Parmesan cheese instead-and my mouth waters just thinking about this treat. Anytime we barbecue, there is always corn on the cob alongside the fajitas and steaks on the grill. My children love their ears with everything on them. powder). We use Parmesan cheese instead-and my mouth waters just thinking about this treat. Anytime we barbecue, there is always corn on the cob alongside the fajitas and steaks on the grill. My children love their ears with everything on them.

Serves 6 - 6 ears corn, unhusked - cup mayonnaise - cup grated Parmesan cheese - Cayenne pepper to taste 1. Prepare a fire in an outdoor grill.

2. Place the corn (still in the husk) on the grill over medium heat and cook for 1 hour, turning often. The husks will blacken-that's what gives the corn its delicious flavor. Remove and discard the husks.

3. Cover the corn with the mayonnaise, then the cheese, and sprinkle with cayenne pepper. Serve hot.

VARIATION:.

Try a lemon-pepper spice mixture instead of the cayenne.

HOT FRIED POTATOESServes 6 - 2 cups vegetable oil - 3 potatoes, peeled and cut lengthwise into 8 wedges each - Salt to taste - Cayenne pepper to taste 1. Heat the oil in a deep pot over medium-high heat until very hot. Add the potatoes and cook, turning once, until golden brown and tender when pierced with a fork, about 5 minutes.

2. Transfer to a napkin-lined platter, season with salt and cayenne pepper, and serve.

KAY'S TORTILLA AND BLACK BEAN Ca.s.sEROLE.

[image]first tasted my friend Kay's ca.s.serole at a Fourth of July party, and I think I almost finished the whole thing myself. If you're having a party, try this recipe-you won't be disappointed.

Serves 6 to 8 - 2 cups chopped onion - 1 cups chopped green bell pepper - 2 garlic cloves, finely chopped - cup Los Barrios Salsa (see page 7) or store-bought - 2 teaspoons ground c.u.min - 4 cups drained canned black beans - 12 corn tortillas, homemade (see page 4) or store-bought - 2 cups shredded queso Chihuahuaor Monterey Jack cheese - 2 cups shredded lettuce - 3 tomatoes, chopped - cup sour cream - cup pitted and sliced black olives 1. Preheat the oven to 350F.

2. Combine the onion, pepper, garlic, salsa, c.u.min, and beans in a large skillet and bring to a simmer over medium heat. Cook, stirring frequently, for 3 to 4 minutes.

3. Arrange 6 of the tortillas in the bottom of a 9 by 13-inch baking dish, overlapping them as necessary. Spread half of the bean mixture over the tortillas and sprinkle with half of the cheese. Repeat the layering process with the remaining tortillas, bean mixture, and cheese.

4. Cover the dish with foil and bake for 30 minutes. Carefully remove the foil (watch out for the steam), and garnish with the lettuce, tomatoes, sour cream, and olives.

MEXICAN RICE[image]he compliments you will receive for this dish will put you on a very high cloud indeed.

Serves 4 to 6 - 3 tomatoes, coa.r.s.ely chopped - 1 tablespoon Lipton chicken flavor base - 1 garlic clove, coa.r.s.ely chopped - 1 teaspoon salt - 1 cup water - cup vegetable oil - 1 cups white rice - green bell pepper, sliced - onion, sliced 1. Combine the tomatoes, chicken base, garlic, and salt in a blender and blend until smooth. Add the water and blend well.

2. Heat the oil in a large skillet over medium heat. Add the rice and cook, stirring, until it begins to brown, 2 to 3 minutes. Add the bell pepper and onion and allow to cook for 2 to 3 more minutes until tender. Drain off any excess oil.

3. Add the tomato mixture to the rice and cook for 2 to 3 minutes. Add 2 cups hot water, stirring well, then cover, reduce the heat, and simmer for 10 minutes. Reduce the heat to low and cook until the rice is tender and all the liquid is absorbed, 5 to 10 minutes longer.

NANA'S STUFFING.

[image]his is my mother-in-law's stuffing recipe, and it is out of this world. You can prepare the giblets a day ahead to save time.

Serves 12 - 3 pounds turkey giblets - 1 onion - 3 garlic cloves - Salt and pepper to taste - 1 pound pork sausage, casings removed, crumbled - 3 celery stalks, chopped - 1 green or red bell pepper, chopped - One 8-ounce can water chestnuts, drained and chopped - 1 cup raisins - 1 cup chopped pecans - One 16-ounce package stuffing mix - 1 cup beef broth 1. Combine the giblets, onion, and garlic in a large pot and add water to cover by 4 to 6 inches. Season with salt and pepper and bring to a boil. Reduce the heat to a lively simmer and cook until the giblets are tender, 2 to 3 hours. Drain, and discard the onion and garlic. Let the giblets cool slightly.

2. Preheat the oven to 350F. Grease a 9 by 13-inch baking dish.

3. Finely chop the giblets; set aside.

1. Brown the sausage in a large skillet over medium heat, stirring often, 6 to 8 minutes. Drain off any excess fat, and transfer the sausage to a large bowl. Add the giblets and all the remaining ingredients, stirring until the stuffing mix is evenly moistened.

2. Place the stuffing in the prepared baking dish. Bake for 35 minutes, or until crunchy on top.

OVEN - ROASTED SWEET POTATOES WITH COGNAC.

[image]his tasty side dish can also be served as a dessert.

Serves 4 - 1 pound sweet potatoes, peeled - 4 tablespoons ( stick) b.u.t.ter - Juice of 3 oranges - cup honey - cup Cognac or other brandy - to cup chopped pecans (optional) 1. Place the sweet potatoes in a large pot and add water to cover by 3 inches. Bring to a boil and cook until tender, about 30 minutes. Drain and let cool slightly.

2. Meanwhile, preheat the oven to 350F. Grease a 9 by 13-inch baking dish.

3. Slice the sweet potatoes and layer them in the prepared baking dish. Dot the top of the potatoes with the b.u.t.ter. Combine the orange juice, honey, and Cognac and pour over them. Bake for 20 minutes.

4. Garnish with the chopped nuts, if desired, and serve immediately.

REFRIED BEANS[image]se these great refried beans for bean and cheese tacos, bean and cheese nachos, bean and cheese chalupas, or in a side of rice and beans-life doesn't get any better.

Serves 4 to 6 - 1 tablespoon vegetable oil or lard - 2 cups cooked pinto beans, mashed with a potato masher or pureed in a blender 1. Heat the oil in a large skillet over medium-high heat until very hot.

2. Add the beans and cook, stirring constantly, for 6 to 8 minutes.

SHRIMP AND RICE SALAD WITH PEAS AND PIMIENTOS.

[image]his dish is very easy to prepare-and wonderful to eat. It's always a crowd pleaser, and it's sure to have your guests asking for more.

Serves 4 to 6 - 2 cups cooked white rice - 1 cup frozen peas, thawed - 1 green bell pepper, finely chopped - cup finely chopped pimiento-stuffed olives - 2 tablespoons chopped pimientos - 1 tablespoon chopped jalapeno chile - 1 tablespoon finely chopped onion - 1 cup mayonnaise - teaspoon salt - teaspoon pepper - Romaine lettuce leaves for serving - 12 cherry tomatoes for garnish 1. Combine all the ingredients except the lettuce and tomatoes in a large bowl, mixing well.

2. Mound on a platter lined with lettuce leaves, and garnish with the cherry tomatoes.

VARIATION:.

Subst.i.tute 2 cups cooked pasta (elbow macaroni, penne, fusilli) for the rice.

SPANISH RICE.

[image]y mom makes the best rice in the world. Whether it's her Spanish rice or her Garden Rice with Shrimp (see page 154), she just has it down. Many of my friends have asked her to teach them how it is done-or to give them her secret ingredients. There is no secret ingredient, other than a lot of love. We serve this at most of our parties at home, and someone always asks for the recipe.

Serves 6 to 8 - pound (1 stick) b.u.t.ter - onion, diced - 1 green bell pepper, diced - 2 cups white rice - 2 carrots, peeled and diced - 2 chicken bouillon cubes, dissolved in 2 cups hot water 1. Melt the b.u.t.ter in a large skillet over low heat. Add the onion and bell pepper and cook until softened, about 3 minutes. Add the rice and cook, stirring, until coated with b.u.t.ter. Add the carrots and the bouillon broth, then add 4 cups water and bring to a boil. Increase the heat to high and cook, uncovered, for 3 minutes.

2. Reduce the heat to low, cover, and cook until the rice is tender and all the water has been absorbed, about 10 minutes longer.

SPICY PEPPER STRIPS IN CREAM SAUCE.

Rajas Poblano en Crema [image]his is a traditional Mexican dish. Served in tacos (see pages 23, 24, 132, 138, and 143), or as a side dish on its own, it is a real crowd pleaser.

Serves 4 - 2 tablespoons vegetable oil - 1 garlic clove - 1 onion, sliced - 6 poblano chiles, roasted (see page 79), peeled, seeded, and cut into strips - 3 cups diced mozzarella cheese - 2 cups half-and-half 1. Heat the oil in a large saucepan over high heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Remove and discard the garlic, and reduce the heat to medium-high. Add the onion and cook until softened, 2 to 3 minutes. Add the chiles chiles and cook for 3 to 4 minutes. and cook for 3 to 4 minutes.

2. Add the cheese, reduce the heat to medium, and stir in the half-and-half. Cook, stirring, until the cheese has melted. Serve immediately.

SWEET POTATO SOUFFLe.

Souffle de Camote [image]learned this recipe from my mother-in-law, but it took me several attempts to get it right. Not because it is difficult-on the contrary, it is a piece of cake. The problem was that because it's so simple, I would try to do several steps at once, such as adding all the melted b.u.t.ter at the same time rather than dividing it between the filling and the topping. Follow the directions, and you will love the outcome.

Serves 10 to 12 - 2 cups mashed cooked sweet potatoes - 2 eggs, beaten - 1 cups sugar - 12 tablespoons (1 sticks) b.u.t.ter, melted and divided between 2 small bowls - 1 cup milk - teaspoon ground nutmeg - teaspoon ground cinnamon - 1 teaspoon almond extract - cup crushed cornflakes - cup packed brown sugar - cup chopped pecans 1. Preheat the oven to 400F. Grease a 9-inch pie plate.

2. Combine the sweet potatoes, eggs, sugar, half of the b.u.t.ter, the milk, nutmeg, cinnamon, and almond extract in a large bowl, mixing well. Pour into the prepared pie plate and bake for 20 to 25 minutes until set.

3. Combine the cornflakes, brown sugar, nuts, and the remaining b.u.t.ter, mixing well. Spread the mixture over the sweet potatoes and bake for another 10 minutes.

TRADITIONAL POT OF BEANS.