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Chili Powder
Chili Powder
2 large dried pasilla chile peppers1 large dried ancho chile pepper2 teaspoons cumin seeds1/4 teaspoon whole cloves1/2 teaspoon coriander seeds1/4 teaspoon whole allspice berries2 tablespoons dried Mexican oregano1 tablespoon garlic salt
Remove the stems and
Mexican Tile Cookies
Mexican Tile Cookies
Source: Land O’ Lakes
A crisp almond cookie which is attractively cut to resemble tiles. Use a clean clay flower pot lined with colorful tissue wrapping paper as the perfect way to give these
Pavo Asado (roast Turkey)
Pavo Asado (Roast Turkey)
Stuffing2 tablespoons vegetable oil1/2 cup onions, minced2 cloves garlic, minced3/4 pound ground pork1 (14 1/2 ounce) can tomatoes1/4 cup juice from can of tomatoes1/2 cup pecans, finely chopped1/2 cup dried pears1/2 cup
Mexican Potato Salad
Mexican Potato Salad
4 potatoes, peeled or scrubbed, cut into 1/4-inch cubes1 tablespoon Dijon mustard8 large green olives, sliced2 pickled jalape?os, stemmed, seeded and coarsely chopped12 radishes, trimmed and sliced thin4 scallions, trimmed and minced3/4 cup
Fajita Marinade
Fajita Marinade
2 pounds skirt steaks (fajitas)3/4 cup Mexican lime juice1/4 teaspoon Worcestershire sauce1/4 teaspoon soy sauce1/2 teaspoon ground black pepper1/2 teaspoon salt, or to taste
Halve the skirt steaks lengthwise. Mix the remaining ingredients. Marinate skirt
Pulled Pork Fajitas
Pulled Pork Fajitas
1 (2 1/2 pound) boneless pork loin roast 1 medium onion, thinly sliced 2 cups barbecue sauce 3/4 cup salsa 3 tablespoons chili powder 1 tablespoon Mexican seasoning 9 flour tortillas
Remove excess fat
Chicken Tortilla Soup
Chicken Tortilla Soup
Serves 6.
1 cooked chicken6 cups (48 ounces) chicken broth1/4 cup vegetable oil, divided6 corn tortillas, cut in 1/4-inch strips1/2 large onion, diced3 cloves garlic, minced1 (10 ounce) can diced tomatoes with green chilesLime
San Antonio Stew
San Antonio Stew
Source: Pace Picante Sauce 40th Anniversary Recipe Collection - A Treasury of Tex-Mex Cooking, 1987
2 pounds boneless beef stew meat, cut into 1-inch pieces 2 tablespoons vegetable oil 1 (10 1/2 ounce) can
Ernsto\’s Mexican Food Chile Verde
Ernesto’s Mexican Food Chile Verde
Source: Ernesto’s Mexican Food, Sacramento, California
1 (2 pound) lean pork roast (cut into 1/2-inch cubes) 10 green tomatillos 2 tablespoons diced jalapenos 1 small onion, chopped1/2 bunch cilantro, chopped1 tablespoon chopped
Nopalito Salad (prickly Pear Cactus Salad)
Nopalito Salad (Prickly Pear Cactus Salad)
Dressing1/2 teaspoon salt, or to taste1/4 teaspoon pepper1/2 teaspoon dry mustard1/4 cup vinegar1/2 cup oil1/4 teaspoon Mexican oregano1/2 cup sour cream
Salad1 small yellow onion, halved and cut into strips1 1/2