Ethnic – Mexican

Pacholas

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The necessity of on-line classes due to the Covid-19 pandemic has led to new and different ways for teachers to relate to their students.  Scripps College Professor Salés  received an enthusiastic response when he offered to share a family recipe.  

PREP AND COOKING ITEMS:

  • Cutting board
  • Knife (3in paring and 8-10in chef, but if you only have one, that’s fine)
  • Frying pan (2x)
  • A tortilla press (or just two wooden boards to press things with)
  • An insulated container to keep things warm (or a plate, not that important)
  • A fork or something to mix with
  • Non-stick paper or plastic (this is actually quite important)
  • Blender

INGREDIENTS FOR PACHOLAS:

  • 1/4 lb ground beef (90/10 or 94/6 is good, but 85/15 is fine)
  • 1/4 lb ground pork (usually 80/20) OR a non-meat substitute similar to ground meat
  • 2 cloves of garlic
  • 1/2 onion
  • 1 egg
  • 1/2 cup milk (substitute with soy milk possible)
  • salt
  • pepper
  • smoked paprika (non-smoked sweet paprika or any paprika really is also fine)
  • ground cumin (sort of optional; if you don’t have it, no worries)
  • any chile, if you like heat (optional)
  • oil (olive or vegetable oil ideal)
  • a small bunch of fresh flat leaf parsley (but if you have dried parsley, it might work too; but it’s essential for the distinctive taste)

INGREDIENTS FOR THE SAUCE (OPTIONAL–PACHOLAS ARE SOMETIMES EATEN WITHOUT SAUCE):

  • 3-4 Roma tomatoes (or any kind of largish tomato with relatively decent meaty composition, heirloom is fine, also German queen, San Marzano, etc.–don’t stress about the kind)
  • 1/2 onion
  • dried oregano
  • 2 cloves of garlic
  • 1 red bell pepper (non-spicy type)

DIRECTIONS FOR SAUCE:

  1. Cut the onion, garlic, and red pepper’
  2. Fry with paprika, salt, pepper, and cumin until golden.
  3. Put in blender and blend with oregano and tomatoes. This will make the sauce.
  4. Put on mid-high fire until the water is reduced; should be slightly runny in the end, not pasty but also not liquid.

DIRECTIONS FOR PACHOLAS:

  1. Fry very finely chopped onion and garlic until light brown.
  2. Separately, mix crumbs, milk, and egg until it looks like cookie dough.
  3. Add fried onion and garlic.
  4. Add pepper, salt, cumin, paprika and mix everything together until it’s nicely integrated.
  5. Add the meats or meat substitute.
  6. Mix.
  7. Once integrated nicely, add finely chopped parsley.
  8. Mix very well.
  9. Heat frying pan to high.
  10. Add some oil.
  11. Make small ping-pong-size balls with the meat mix
  12. Press until thin.
  13. Add to the frying pan.
  14. Fry until golden brown on both sides.
  15. Remove from fire and let rest about 5 minutes.
  16. Add the sauce and enjoy.

Serves: 4

Source :  Scripps College Professor Louis Salés (Religious Studies focus on early Christianity), but the recipe comes from his grandmother courtesy of James Hill

Baked Chicken Chiles Rellenos

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You will love not frying these in all that oil!

Ingredients:

  • 10 fresh pasilla chilis
  • 10 skinless, boneless chicken breast halves
  • 1/2 c all-purpose flour
  • 4 Tab cornmeal
  • ¼ tsp ground red pepper
  • 2 egg
  • 2 Tab water
  • 6 oz Monterey Jack cheese, cut into six 2 x 1/2-inch sticks
  • ½ c snipped fresh cilantro
  • ¼ tsp black pepper
  • ¼ c butter
  • 2 c roasted salsa verde or tomatillo sauce
  • Snipped fresh cilantro (optional)

Directions:

  1. First wash the pasillas and put on cookie sheet.
  2. Roast at 350° ~5-8 minutes until starting to brown and softened.
  3. Let cool.
  4. Cut from stem to tip.
  5. Remove seeds and flatten (you might want to use gloves for this or you may be sorry).
  6. Place a chicken breast half between 2 pieces of plastic wrap.
  7. Using the flat side of a meat mallet, pound meat lightly into a rectangle about 1/8 inch thick
  8. Remove plastic wrap.
  9. In a shallow dish combine the flour, cornmeal, and ground red pepper.
  10. Place egg in another shallow dish.
  11. Add water and beat lightly to combine.
  12. For each roll, place a chile pepper on a chicken piece near an edge.
  13. Place a cheese stick on the chile pepper near an edge.
  14. Sprinkle with some of the cilantro or parsley and black pepper.
  15. Fold in sides; roll up, burrito style starting from edge with cheese.
  16. Secure with wooden toothpicks.
  17. Dip rolls in egg mixture.
  18. Coat with cornmeal mixture.
  19. Place rolls, seam sides down, in a shallow baking pan.
  20. Drizzle with butter.
  21. Bake, uncovered, in a 375° oven for 25 to 30 minutes or until chicken is no longer pink (170 degrees F).
  22. Remove toothpicks.
  23. Meanwhile, heat salsa; serve over chicken.
  24. If desired, garnish with additional cilantro.

Serves:  8 -10

Source:  Villa Park Women’s League:  Exploring the Fresh Tastes of Mexico

Mexican Street Corn Dip

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Smoky, sweet, spicy, and tangy dip version of elotes—grilled Mexican street corn slathered with creamy, cheesy, lime-scented, chili-flecked sauce. In this version, we charred the corn on the stove top, though a trip to the grill wouldn’t hurt.  Margie charred hers in the oven.  It can be made ahead and heated at the party.

Ingredients:

  • 4 Tab bacon fat (or oil if you must)
  • 8 ears fresh corn, shucked, kernels removed or 2 lbs frozen corn (about 6 cups of corn kernels)
  • Kosher salt
  • 2 tablespoons mayonnaise
  • 1 c sour cream
  • 2 oz feta or cotija cheese, finely crumbled
  • 1/2 c finely sliced  greens onions (about 5)
  • 1/2 c fresh cilantro leaves, finely chopped
  • 1 jalapeño pepper, seeded and stemmed, finely chopped
  • 1 to 2 medium cloves garlic, pressed or minced on a microplane grater (about 1 to 2 teaspoons)
  • 1 fresh juice from 1 lime
  • Chili powder or hot chili flakes, to taste

Directions:.

  1. Preheat oven 350°.
  2. Heat the bacon fat in a large non-stick skillet or wok over high heat until shimmering.
  3. Add corn kernels.
  4. Season to taste with salt.
  5. Toss once or twice, and cook without moving until charred on one side, about 2 minutes.
  6. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer.
  7. Continue tossing and charring until well charred all over, about 10 minutes total.  CAUTION this is very messy and the corn will sometimes jump out of the pan.
  8. Transfer 4 cups to a large bowl.
  9. Transfer 2 cups to a food processor and process until creamy/slightly chunky.
  10. Transfer to the bowl.
  11. Add mayonnaise, sour cream,cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder.
  12. Toss to combine.
  13. Taste and adjust seasoning with salt and more chili powder to taste.
  14. Place in 1 quart heat-proof dish.
  15. Bake at 350° for 30 minute, until heated through.  (although it is just as good cold!)
  16. Serve with large corn chips or crackers.

Serves: 10

Source:  GK

Anja’s Salsa

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This is a less chunky, more chip friendly salsa than most.  Feel free to adjust quantities to suit your taste.

Ingredients:

  • 3 – 4 big tomatoes – the riper the better
  • 1/2 a big onion
  • 3 -4 cloves of garlic
  • small amount of cilantro
  • 1/2 a small green chili
  • lime juice to taste
  • salt to taste

Directions:

  1. Put the onion and garlic in a food processor.
  2. Pulse until coarsely chopped.
  3. Add chili, cilantro and tomatoes.
  4. Pulse until chopped to desired consistency .
  5. Add some lime juice and salt.
  6. Stir
  7. Taste.
  8. Add more if needed.
  9. Chill.

Serves:  How many chips do you have??

Source:  Anja Askelid

Taco Bar

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This is a double winner!  Guests plate their own food (not you) and they think you are a wonderful cook because they get exactly what they like!  Start with a plate, lay out the food as you would put it on your taco – tortilla, meat, cheese, sour cream, tomato etc, salsa, lettuce.  End with the napkin and silverware.  You can serve as many or as few toppings (or add your own favorites) as the occasion calls for.  Disclosure:  this is not authentic Mexican food – but it is good.  

Elements of the Taco Bar

Meat

  • ground beef/taco seasoning
  • cooked chicken, shredded, with salsa verde (green chili sauce)
  • shredded pork (carnitas)
  • cod or other flaky white fish

Toppings

  • thinly sliced iceberg lettuce
  • diced tomato
  • diced onion, white and/or red and/or green
  • cilantro
  • guacamole
  • diced avocado
  • diced chilis
  • sliced olives
  • salsa
  • sour cream
  • cheese, cheese and more cheese – jack, cheddar, Mexican Mix etc.
  • jalapenos ( “tamed” pickled jalapenos or slice up the fresh ones.)
  • hot sauce – have a variety
  • cabbage – if you have fish
  • lime wedge – if you have fish

Hard and soft shell tortillas – corn, wheat, whole wheat, etc.  – figure 2-3 per person.

Fajitas

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Fajitas, like many old, hand-me-down recipes, has many “true” recipes.  This is not one of them.  Fajitas mixes work just fine – especially when you are in a hurry or doing something for fun.  This recipe is for a large, co-operative group that will help slice and cook.  We like everything on it – salsa, sour cream, guacamole, grated cheese, cilantro, hot sauce.  Messy to eat, but soooo good.

Ingredients:

  • 3 c vegetable oil, divided
  • 8 green bell pepper, sliced
  • 18 medium onions sliced thin
  • 12 small tomatoes – cut in 1/4
  • 6 pound medium shrimp – peeled, no tails
  • 6 lb chicken breast, sliced – or chicken tenders
  • 6 lb beef  – sirloin, sliced 1/4 inch thick by 3 inches long (same size as shrimp/chicken)
  • 1 1/4 c taco seasoning mix
  • water as directed on mix label
  • 9 dz flour tortillas, warmed
  • 6 dz corn tortillas, warmed

Directions:

  1. In a saucepan mix the fajitas seasoning with the water required.
  2. Heat .
  3. Heat half of oil in a large skillet over medium-high heat.
  4. Add  green bell peppers, and onion.
  5. Cook, stirring frequently until peppers are hot, but still slightly crisp, about 5 minutes.
  6. Remove from the skillet and set aside.
  7. Pour   1/3 of the remaining oil into the skillet, and add the shrimp.
  8. Cook, stirring occasionally, until pink and opaque.
  9. Reduce heat to low, and return 1/3 of the peppers and onion to the skillet.
  10. Stir in 1/3 of taco seasoning and tomato so that everything is evenly coated.
  11. Simmer until  heated.
  12. Repeat with the chicken.
  13. Repeat with the beef.
  14. Serve in warm tortillas and toppings.

Serves:  50

Source:  A lot of margaritas at our favorite Mexican restaurant.

Migas – Crumbs

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Originally made to use up tortillas, this became the favorite “I don’t know what I want” dinner.

Ingredients:

  • 3 large or 6 small corn tortillas, torn into smalish pieces
  • 2 Tab oil
  • 1/2 onion, chopped (You have to love the already chopped ones at the grocery store.  Spread them on a cookie sheet and freeze them – onions anytime)
  • 1/4 green pepper, chopped (chop and freeze the rest for next time – works if you are going to cook them.)
  • 6 eggs, beaten
  • 1/4 c tomato sauce (1/2 small can – freeze the rest for next time)
  • 1/2 tsp garlic salt
  • 1/4 tsp cumin
  • salt and pepper to taste
  • 1 generous cup grated cheese

Directions:

  1. In a frying pan, heat oil, add onions – cook until soft.
  2. Add tortillas and green peppers – cook until tortillas crisp.
  3. Add eggs, mixed with garlic salt and cumin – partially cook.
  4. Add tomato sauce – cook until eggs are almost set.
  5. Add cheese and finish cooking stirring cheese into the eggs.

Serves: 2

Source: Isabelle Prucha

 

 

Quesadillas

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Now, this has become a standard food across the country.  But, someone may be looking for a basic recipe –  so here it is.  Feel free to vary the cheese, add peppers, chicken, whatever is in the fridge. 

Ingredients:

  • 24 6 inch flour tortillas
  • 1 1/2 lbs cheddar cheese, grated
  • 1 1/2 lbs jack cheese, grated
  • 14 oz green chili salsa
  • 2 bunches green onions, chopped (green part and white part)
  • soft butter

Directions:

  1. Place oven rack in top position.
  2. Preheat oven  400°.
  3. Butter one side of tortillas.
  4. Place 12 buttered side down on foil covered cookie sheet.
  5. Sprinkle with both cheeses, onions and salsa.
  6. Top with the rest of the buttered tortillas – buttered side up.
  7. Bake until brownish.
  8. Flip over and brown other side.

Serve immediately.

These also can be made in a frying pan or toaster oven.  Anything to brown the tortilla and melt the cheese.

Serves:  12

Source: Patty Johnson and Marty Stevenson, Taft School (Orange, CA) ELP Cooking Class

 

Mexican Sauce

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This is good with eggs or steak (or chicken, pork, whatever).  Add more chili sauce for more heat.

Ingredients:

  • 1 large can diced tomatoes
  • 1 small can diced green chilies
  • 1 small can red chili sauce
  • 1/2 small can chopped black olives
  • 1 stalk celery
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1 tsp marjoram
  • 1 tsp oregano
  • salt and pepper to taste

Directions:

Combine all ingredients and cook over low heat for about one hour.

Serves: 6-8

Source:  Gerrie Hastings

Gazpacho by Margie

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The perfect summer lunch – Gazpacho, good bread, and maybe a little Sangria.  This one is mild and slightly chunky.  For a little more bite substitute 1 can of soup for an equal amount of V-8 juice and a dash of Tabasco sauce.

Ingredients:

  • 2 can tomato soup
  • 1 green pepper
  • 1 cucumber, peeled
  • 1 onion
  • 1 large tomato, peeled
  • 2 stalks celery
  • 2 cloves garlic
  • 2/3 c wine vinegar
  • 6 Tab olive oil
  • sour cream

Directions:

  1. Chop pepper, onion, celery and garlic in food processor.
  2. Finely dice by hand cucumber and tomato.
  3. Mix together with soup, vinegar and oil.
  4. Chill.
  5. Serve with dollop of sour cream.

Serves: 4

Source: Combination of several recipes.

Notes:  Updated version:  Replace tomato soup with 1 large can V8 juice.  Use 1/3 c wine vinegar, 1/3 c balsamic vinegar.  Add diced avocado for special occations.