Mexican Dishes

This month we enjoyed "Mexican" dishes. Everything was delicious! Those there were Kara, Evelyn, Lynell, Nancy, Barbara, Cory, Marilyn, Yessika, Ingrid and Genie.

Spanish Rice

Brenda Douglas

Made by Genie Roberts

1 c. long grain rice

3 Tbsp. oil

1 tomato (fresh), diced

1/4 yellow onion chopped

1 Tbsp. chicken stock

cilantro (1 handful)

salt to taste

pepper to taste

water (4 cups)

In 4 quart pot put oil, when oil is hot, put rice in pot. Brown rice. Once rice is brown, saute onions and tomatioes in with the rice; add water, cilantro, salt and pepper. Bring to a boil and let simmer. Keep cover on pot until all water is evaporated. DO NOT STIR rice. Rice will be fulffy and semi-dry. Now it is ready to serve and enjoy.

Red Chili/Cheese Enchiladas

Brenda Douglas
Sauce:
Oil (enough to cover the bottom of your pan)
Approximately 1/4 cup of all purpose flour
1/3 cup red chili powder (hot, mild or medium)
8 cups water

In your pot you will heat up the oil, add the flour and make rue with the flour (not too much flour) as it will become pasty. Once the rue has brown a little (or cooked out) you will add the chili powder, then you will add water and salt. (At times I will use chicken broth to give it more flavor, but not necessary). Depending on the amount of sauce you are making is the amount of water you will use. Bring the sauce to a low boil and cover, you may want to stir occasionally and once it is fully cooked turn off heat.

Tortillas are then cooked in hot oil and softened. The cooked tortillas are then set aside until you have several that you will later fill with cheese, chicken or beef. You roll the tortillas with your filler and place on a plate or pan and pour sauce over the entire plate of enchiladas. Top with more cheese and onions and put in the oven for a few minutes to melt the cheese and combine the flavors. SAVING TIME TIP: You my just layer in a baking pan and not roll, but you may want to roll them individually for appearance purposes. You decide.

Very easy and delicious!

Salsa

Brenda Douglas
Combine all of the following in a blender
1 14.5 oz. can of diced stewed tomatoes
2 jalapenos (Herdez brand)
cilantro (one handful)
1/8 of a yellow onion
1 garlic clove
salt to taste

Mix all ingredients to consistency desired (for example chunky, etc.)

Mexican Fruit Salad

Daniela Diaz
Made by Nancy Pitney
2 large cans of fruit cocktail
1 can of Media Crema
1/2 cup chopped pecans
Mix, chill and serve!

Cochinita Pibil Tacos

Yessika Moncur
10 whole black peppercorns
1/4 tsp cumin seeds
5 cloves garlic
3 Tbs achiote paste
1 tsp dried Mexican oregano
2 bay leaves
1/3 C orange juice
3 Tbs line juice
2 lbs lean pork cut into 2 inch cubes (or chicken)
3 fresh banana chilies
1 sliced purple onion
String & Banana leaves or Aluminum foil

1. Place peppercorns & cumin seeds in grinder and process to a fine powder.
2. Combine the powder with the garlic in a blender/processor and puree.
3. Add to the puree the achiote paste, oregano, and orange/lime juice and blend well. Add bay leaves and stir (DO NOT puree bay leaves)
4. Pour this marinade over the port (or chicken) cubes and marinade for at least 3 hour or overnight if possible
5. Cut 2 pieces of string long enough to fit around a roasting pan.
6. Lay the strings on the bottom of the pan. Cut the banana leaves in pieces to fit the pan and line the pan with them
7. Place the pork, including the marinade (discard bay leaves) on top of the banana leaves. Top with chilies and onion. Fold the banana leaves over the meat and tie the strings. If cannot find banana leaves, use foil.
8. Cover the pan and bake at 325F for 1.5 hours.
9. Serve with tortillas.

Sauce (optional)
2 red onions
1 medium cabbage
fresh cilantro
3-4 avocados
Medium can of jalapeno chilies in slices (Herdez brand)
1 "media crema" table cream (Nestle)

Red Enchiladas

Lynell JonesRecipe coming soon!