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Tomatillo Salsa 

http://www.mennopolitan.com/search/label/Mexican%20Recipes

Ingredients:

 Makes 4-5 cups

• 6 tomatillos

• 6 jalapeno peppers

• 1 onion

• 3 cloves of garlic

• 2 tbsp of chopped cilantro

• ½ cup of white vinegar• ½ cup of water

• salt to taste

Directions:

Remove the husks from the tomatillos, lightly scrub them to wash off the way coating,and cut then into !uarters"

 #ash, cut the stems off the jalapeno peppers and cut them in half" $f you don%t want thesalsa to be too spicy just remove the seeds from the jalapeno peppers"

&ut the onion and tomatillos into !uarters"

'ransfer tomatillos, peppers, onion, garlic, vinegar, cilantro, salt and water into a pot"

(oil for 1) minutes and let it cool down" $n the same pot use a hand blender to blend ituntil it is a chunky li!uid and there you have it" 'he tastiest salsa ever*

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Salsa Borracha (Drunken Salsa

Ingredients

• 5 jalapenos

• 3 medium onions

• 6 roma tomatoes

• 3 avocados

• salt to taste

Roast the onions, jalapenos and roma tomatoes over open fire or on the BBQ on high heat until

the peel is charred.

Put the jalapenos, tomatoes and onions into separate plastic bags to steam for seven to ten

minutes.

Peel the onions, tomatoes, jalapenos and seed only the jalapenos.

Put the onions, tomatoes, jalapenos into a large bol add the avocados, salt and s!uash it all

together ith a clean beer bottled.

"erve ith chips, tostadas, over tacos, hamburgers, hot dogs, in a tortilla, or any otherdish you li#e.

$%eave all the peel on the onions to roast them.

$&f you li#e your salsa really spicy, leave some of the seeds from the jalapenos in thesalsa.

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 !orta pan

Ingredients:

• ' cups all(purpose flour 

•

) pac#age of active dry yeast• ) *bs sugar 

• ) )+ cups of arm ater 

• ) *bs salt

• - cup hite cornmeal

wash:) gg hite) tablespoon of mil#

Instructions:

&n a large bol combine, all the dry ingredients then add ater #nead the dough until itis combined ell then ith oily hands ma#e a ball. Put a toel over the dough and let itrise for ) hour.

 /fter the dough has risen for an hour. Punch the dough don and dump it onto a lightlyfloured surface and divide dough into 0 portions.

1a#e the buns and place them into a coo#ie sheet, press don the middle ith a #nife,brush ith the ash mi2, sprin#le cornmeal over, cover them ith a toel and plastic, letthem rise for an hour or until they are almost double in sie.

Ba#e at 375°F until golden bron.

Tortas de pierna toppings:

1ayonnaise, mustard, avocado and 4oo#ed por# tenderloin,

"liced tomato, onion, red and green pic#led peppers

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"ue#os Rancheros

INGREDIENTS:

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• 4orn tortilla

• )+' cup of cheese

• ) slice of ham

• )+ cup of not fried refried beans

• ggs coo#ed any ay you li#e

• )+ cup salsa verde & use my homemade, but you can also use the store bought

salsa too

DIRECTINS:

1elt the cheese beteen the tortillas. & typically do this in a nonstic# frying pan on thestove burner over lo to medium heat. But you can also do it in the microave if yourap the tortillas in a damp paper toel first.

7arm the beans and coo# your eggs to your li#ing. /ssemble the huevos rancheros.

).*ortilla ith cheese, . ham 3. beans, '. eggs, 5. green or red salsa.

$ot rie& Re'rie& Beans

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Ingredients:

• lbs. dry Romano beans & do the hole lb bag and freee some

• 0 cups ater 

3 tbsp of olive oil

• ) tbsp cumin• tbsp *e2 ma2 seasoning

salt to taste

)8 roasted chilaca+poblano peppers cups of grated 1unster or 1oarella cheese

Directions:

Pour the beans into a large bol, cover ith ater, rinse and drain the beans.

Place beans, 0 cups of ater, olive oil, cumin, *e2(ma2 and salt in the slo coo#er.

9ive it a stir, cover and coo# on high for '(6 hours.

4hec# the beans halfay through, if it loo#s li#e most of the ater has evaporated, adda bit more to get the beans covered and again, stir and place lid bac# on.

*he beans are done hen you can push the bac# of a spoon against them and theymash up easily.

7ith a potato masher or a hand blender, mash or blend beans.

&t on:t ta#e long as they ill be very soft. 1ash as much as you li#e ( leaving them abit chun#y, or mashing longer to ma#e them smoother.

Roast, peel, seed and chop the peppers.

 /fter beans are blended add chopped roasted peppers, cheese and stir it all together.

"erve immediately hot on tostadas, as nacho dip, side dish, in a flour tortilla as a burrito,taco filling, tamale filling, mi2 ith rice and other dishes for later, they freee ell too, &

freee them in serving(sie portions to ma#e huevos rancheros.

hila)uiles &e mole

Ingredients !or "o#e sauce:

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• 5 dried anchos or your favorite #ind of dried chilies

• ) medium onion, peeled and chopped

• ) clove garlic peeled and chopped or from the jar

• ; teaspoon each< cinnamon, ground cloves, dried oregano, podered cumin,

ground coriander, ground anise seeds• )+3 cup 55 g sliced almonds

• )+' cup '8 g raisins or diced prunes

• ) tablespoon toasted sesame seeds

• 3+' teaspoon salt and freshly ground pepper, or to taste

• ) cup 58 ml ater or more, as needed

• ) o 38 g unseetened chocolate, melted

Instructions:

Remove the seeds and stems from the chilies 1a#e sure they=re submerged inater and boil for about 5 minutes or so until soft. puree the chiles in a blender or itha hand blender. &f the s#ins are tough, you may ant to pass the puree through a foodmill or strainer.

&n a small s#illet, saut> onion in vegetable oil until soft and translucent. /dd garlic, and saut>

another minute. /dd spices and coo#, stirring constantly, for about 38 seconds, being careful not

to let them burn.

 /dd to the chili puree in the blender, the toasted almonds, the coo#ed onions and garlic, raisins

or prunes, sesame seeds, salt, pepper, ater, and melted chocolate, then puree until smooth.

 /dd additional ater, if necessary, until the consistency is smooth and slightly pourable.

"tore in the refrigerator until ready for use.

Ingredients !or chi#a$ui#es:

• ? 4orn tortilla

• ? slices of your favorite cheese into thin slices my favorite for this recipe

is muenster cheese

• ) small onion

• '(5 cups of mole sauce

Instructions:

"pread a good amount of mole sauce in the bottom of the pan, layer the corn tortillas,add the cheese and sprin#le as much ra onions as you li#e.

Repeat these layers three times and ba#e at 358@A for )5(8 minutes.

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& prefer this 4hila!uiles de mole recipe ithout meat, but you can easily add yourfavorite #ind of coo#ed meat to the layers li#e pulled por# or chic#en.

Salsa *er&e

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Ingredients:

• 6 jalape+os

• 6 chilaca peppers

• 1 medium white onions

• 3 cloves of garlic• 1- cup of fresh cilantro

• 1- cup of white vinegar

• 1 teaspoon of cumin

• salt . pepper to taste

Directions:

$ cut the seeds out of the chilaca peppers, but $ leave the seeds in the jalapenos for morespice if you want less spice remove the seeds"

/lace the peppers and onion in a saucepan with enough water to cover" (ring to a boil"0immer until jalapenos soften and begin to lose their shine, about 1) minutes"

'ake a bit of the water off the boiled peppers you dont want it to be too runny"

 4dd garlic, cilantro, cumin, 0alt . /epper and white vinegar to the boiled peppers

and onions in the same pot as you boil it, blend with a hand blender to desired

consistency"

$f the salsa is too thick to blend, just add some water from boiling the peppers back into the salsa miture until you get the thickness you like" 5and blend until all of

the ingredients are blended"

(oil blended salsa for an additional minutes and pour into a jar and seal for keeping if you don%t plan on using it all within a week or so"

$ use this salsa as burritos and enchiladas sauce" 'his salsa can be served cold or warm"

 !res leches cake

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Ingredients !or the ca%e:

• ) cups all(purpose flour

• 6 large eggs

• ) cups granulated sugar

The "i& Ingredients !or soa%ing the ca%e:

• ) )'(ounce cans seetened condensed mil#

• ) 58 ml cup evaporated mil# not non(fat

• tablespoon dar# rum e2tract

Choose 'our !a(orite !#a(our:

) cup unseetened canned coconut mil#, &rish cream baileys, haelnut cream oranilla

Ca%e topping:

3 cups hipped creamCour choose of cups seetened fla#ed coconut or toasted slivered almonds

Instructions:

)eat the o(en to 3*5°F and arrange a rac# in the middle. 4oat a )3(by(?(inch glassba#ing dish ith butterD or line ith parchment paper if you ant to remove the ca#efrom ba#ing dish to a serving.

"eparate the eggs, placing the yol#s in the bol add the sugar to the yol#s his# ahand held his# until the mi2ture is pale yello.

Place the egg hites in a mi2er, using the his# attachment, hip on high speed

until medium pea#s form, about ) )+ minutes.

Esing a rubber spatula, stir the egg hites into the yol# mi2ture. "prin#le the flour overthe egg mi2ture and gently fold it in, just until there are no more hite flour strea#s. Fonot over mi2.

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Pour the batter into the prepared ba#ing dish and ba#e until the ca#e is puffed andgolden and the edges pull aay from the sides of the pan, about 8 to 5 minutes.

1eanhile, place the seetened condensed, evaporated mil#, the flaour you

choose ma#es the three mil# and the rum e2tract in a large bol and his# untilcombinedD set aside.

Remove the ca#e from the oven and place on a ire cooling rac#. Esing a

toothpic# or ooden s#eer, po#e holes all over the ca#e and allo cooling for )5

minutes. Pour the mil# mi2ture evenly over the ca#e and continue cooling, about '5

minutes more. *ightly cover ith plastic rap and refrigerate at least ' hours or

overnight.

7hen the ca#e is ready to serve, spread the coconut or almonds in an even layer 

in a large frying pan. *oast over medium heat, stirring often, until lightly broned and

fragrant, about 5 minutes. "lice the ca#e and serve topped ith a mound of hipped

cream and a sprin#le of toasted coconut.

& often ma#e this ca#e pour the mil# mi2ture over it and freee it. & ta#e it out tenty

minute before & am ready to serve it. & put the hip cream on just before serving it.

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+omstborscht , !acos &e res

Ingredients:

)ere is the +o"st,orscht recipe i cra(ed so "uch whi#e wor%ing on theto,acco !ie#d-

Ca,,age Soup:

• lbs. soup bones, ith lots of meat

• large onions add one onion to the bones to boil and chop the other for the

borscht

• ) medium head cabbage, chopped fine

• teaspoons salt

• Aresh dill a handful

• cups diced tomatoes

Ingredients:

Taco toppings:

 .our choice:

• %ime

• 4hopped cilantro

• Ficed onion

•

"alsa erde• "alsa Rojo

• 9uacamole

Directions:

4over soup bones ith ater and simmer until meat is tender several hours or38 minuets in a pressure coo#er.

Remove the bone and beef. /dd more ater to ma#e 0()8 cups of stoc# before addingthe vegetables.

 /dd diced cabbage, onion, tomatoes and dill, coo# until cabbage is tender.

"erve ith a tablespoon of table cream. optional

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"hred the beef to put into corn+flour i prefer corn tortillas, add fresh cilantro,lime, chopped onions and "alsa erde, or your favorite salsa and or guacamole sinceyou are your on boss D( and oahlahG you have just turned plain beef into tacos deres H beef tacos.