Mexican Cuisine

Enchiladas Potosina
Ingredients
• 1/4 cup vegetable oil
• 1/2 cup minced white onion
• 1 cup salsa verde (the best variety is Borderorder’s Green Chili
Salsa
• Salt to taste
• 2 1/2 cups of anejo cheese (panela is also great)
• 6 ounces of thinly sliced widths slightly roasted ancho
chiles, seeded and stemmed
• 2 whole cloves garlic
• 1 teaspoon salt
• 2 1/2 lbs of fresh masa (corn tortilla flour)
• 3 cups vegetable oil
• 1 cup shredded cheese añejo
• 1 cup of finely chopped white onion
• 2 cups guacamole
• Mexican Crema (more or less like creme fraiche - used on
EVERYTHING in Mexico and available in every supermarket in
the southwest)

Preparation

Heat the oil in a frying pan and sauté the onions

until soft.
Add the salsa verde, salt to taste and let it cook
on medium heat for 10 minutes. Remove from
heat and allow to cool. Incorporate the cheese.
Soak ancho chiles for 25 minutes in a bowl of
water. Drain and reserve the liquid.
 Then grind the chiles in metate, blender or food
processor with garlic, salt to taste and add water
which was used for soaking.
Add ancho chile sauce to the masa and knead
until it softens and is not sticky. If necessary, add
more water than was used to soak the chiles .
Divide the dough into 24 balls, 2 inches in
diameter, and flatten to make tortillas. (I use a
tortilla press, but you can use a heavy duty plastic
freezer bag. Cut it along two side to make one big
piece of rectangular plastic. Lay a maza ball on
one half and fold the other half of plastic over it,
then with a heavy skillet, book, or large can press
down on the masa ball to form flat tortilla.)
Heat tortillas on a comal or hot plate or griddle,
turning only once. Immediately put a spoonful of
filling in center of tortilla and fold like a quesadilla
(that means a half moon shape in Mexico). Repeat
until all tortillas are filled and keep warm.
Then fry enchiladas in oil over medium low heat, 3
to 4 minutes. They should be soft, not browned.
Drain the excess oil by laying them on absorbent
towels.
Serve with Crema and guacamole.
We also serve these with fried diced potatoes
coated with dry red chile powder and sprinkle
panela cheese over the top. Add chopped onion,
cubed tomatoes and shredded lettuce for color
and crispy texture.

I make up about four times this amount and freeze

them. Take a few out and defrost, reheat in lightly
oiled pan and serve as tasty sides with other dishes.
Border’s Green Chili Salsa

A simple but tasty salsa (requires grill expertise)

• 4 tomatillos
• 4 jalapenos (or 4 serranos for the spicier version)
• 1 whole onion
• 1 whole garlic (about 10 cloves)
• 4 Anaheims
• 6 bottles of beer (5 for the chef, 1 for the recipe -
Bohemia will do)
• A little salt.

=====================

Fire up the grill, once hot, take the onion (skin and all)
and garlic (skin and all), the peppers (stems and all) and
the tomatillos (little green tomatoes will work for those
regions where tomatillos are not sold). After the veggies
are getting a little soft and a nice partial char has
developed on all sides, take them off the grill.

The cooked onion and garlic will slip out of there skins
nicely into a blender, the stems from the chilis will pull off
without trouble and the tomatillos are just placed whole
along with everything else into the blender. Add a little
salt to taste. Turn on blender until a semi-chunky mixture
 is achieved.

Add one beer. Blend until reasonably smooth.

Great over eggs, beef, potatoes, as a dip or for those
fajitas you’re about to serve.

Chillinout’s Famous Three-Day Chili

Okay here is my world famous three-day chili.

(famous in my world anyway). I don’t usually use any
measuring devices, so try to follow along.
First I pull out my huge stock pot.Rinse and then
dump in two 16oz bags of dried beans. (Kidney or
pinto usually).Fill the stock pot up with water until
there is about twice as much water in there as there
is beans.Let them soak over night.

In the morning, drain and then rinse the beans again.

Dump them back into the stock pot and add enough
water to just cover the beans.Turn on medium low
and cover.
As that is heating up, you want to get together your
tomatoes, tomato sauce, cayenne pepper, chili
powder, Tabasco sauce, and salsa. (the amount you
use depends on what you want it to taste like). I
usually use a couple of the biggest cans of tomato
sauce and about three medium sized tomatoes. The
Tabasco is about 15 shakes out of the bottle. The
cayenne pepper is probably around a couple of
teaspoons and the chili powder is probably two
tablespoons. And I usually use about 1/2 a container
of salsa, (eight ounces or so).
Dump all of that in with the beans and water. (this
will allow the beans to soak up all of that stuff and
alter the flavor of them somewhat).Allow the beans
to begin simmering and then turn the stove down to
really low. You want it to just simmer. Check on it
every half hour or so to stir it so that the beans don’t
burn to the bottom.

When the beans are just getting tender, you want to

take a taste. (depending on the beans, this could be
a couple of hours later, or several hours later). Here
you can add more spices, if it isn’t hot enough, or a
little sugar if it is too hot. (you want it to be a little
too hot at this point because the hot taste will be
watered down with the next ingredients).Now is the
experimental phase.

You want to brown 2 - 3 lbs of very lean hamburger.

(if the chili isn’t hot enough, you can add more spices
to the hamburger while it is cooking).What goes in
next, depends on what you like. I usually put in
onions, green peppers, jalapenos, and habeneros.
Though I have used corn, red and yellow peppers,
and just about anything else left over.Now, if you
want the onions etc to be crunchy, add them to the
beans after the hamburger. If you want them to be
soft and blended in with the chili, cook them with the
hamburger.

Drain and dump in the hamburger and whatever

else, stir well and allow to cool a little before sticking
it in the refrigerator.(if I am planning on serving to
someone other than me for dinner, I will usually take
a taste first thing in the morning so if it isn’t up to
snuff, I have time to fix it).If everything goes as
planned you can have it for dinner the next night.I
also serve it with homemade cornbread.This makes
about ten huge servings, or it will feed me for two or
three weeks. Though I generally give a lot of it to my
neighbors, who always appreciate my chili.

Traditional Mexican Chicken

Enchiladas Recipe

Ingredients -
 
12 corn tortillas
3 cooked chicken breast halves, no bones or skin, shredded
• ½ cup chopped green onions
• ½ cup chopped fresh cilantro
• 2 cups chicken broth
• 1 cup sour cream
• ¾ cup minced onion
• 12 oz shredded cheddar cheese
• 4 oz chopped green chilies
• ¼ cup butter
• ¼ cup all purpose flour
• Vegetable oil for frying

Preparation:

Preheat the oven to 375ºF. Heat 2 tablespoons of oil in a

large frying pan over a medium high heat, and then fry the
tortillas on 5 seconds per side until they are pliable. Do them
individually and add more oil as required. Drain the tortillas
on paper towels and keep them warm.

Divide the chicken, onion (not green onion) and 10 oz of the

cheese between the tortillas. Roll them up and place in a
greased baking pan, seam side down. Melt the butter in a
pan over a medium heat. Add the flour and whisk until it
begins to boil. Add the broth, stirring continuously.

Add the chilies and sour cream. Stir occasionally and do not
let the mixture boil. Pour this mixture over the enchiladas
when hot and thick. Bake the Mexican chicken enchiladas for
20 minutes then top with the rest of the cheese and bake for
a further 5 minutes. Use the green onions and cilantro to
garnish them.

Serves 6

Pork Fajitas

Ingredients -

• 1 lb pork tenderloin, thinly sliced

• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon oregano
• ½ teaspoon garlic powder
• ½ green pepper, sliced
• ½ onion, sliced
• 4 warm flour tortillas
• 4 tablespoons salsa
 • Sour cream and guacamole to serve

Preparation:

Toss the pork pieces in a bowl with the chili, cumin, oregano
and garlic powder.

In a nonstick skillet over a medium high heat, stir fry the

pork, green bell pepper and onion until everything is tender.

Spread salsa on each tortilla, fill them with pork, onion and
green pepper and roll them up.

Serve with sour cream and guacamole so people can help

themselves.

(Serves 4)

Burrito Supreme

A burrito is a tortilla filled with beef, pork, or chicken. Burritos are

a popular northern Mexican food. American style burritos are
usually thick and contain a lot of other ingredients as well as the
meat. A traditional Mexican burrito is thin and contains only
meat.
Burritos are actually more common in the United States than in
Mexico and few restaurants in central and south Mexico serve
them unless they are catering to American tourists. This burrito
supreme recipe contains plenty of mouthwatering ingredients
such as onion, beans, tomato, and sour cream. This is a
microwave recipe so it does not take long to cook. Burritos are
best served steaming hot.

Ingredients -

• 1 pound Lean Ground Beef

• 1/4 cup All-Purpose Flour
• 1 tablespoon Chili Powder
• 1 teaspoon Salt
• 1/2 teaspoon Dried Minced Onion
• 1/2 teaspoon Paprika
• 1/2 teaspoon Onion Powder
• dash Garlic Powder
• 1/2 cup Water
• 1 (16 ounces) can Refried Beans
• 8 (10-inch) Flour Tortillas
• 1/2 cup Enchilada Sauce
• 3/4 cup Sour Cream
• 2 cups shredded Lettuce
• 2 cups shredded Cheddar Cheese
• 1 medium Tomato, diced
• 1/2 cup diced Yellow Onion

Preparation:

In medium bowl, combine ground beef with flour, chili

powder, salt, minced onion, paprika, onion powder and garlic
powder. Use your hands to thoroughly mix ingredients into
ground beef. Add seasoned beef mixture to water in a skillet
over medium heat. Mix well, and break up meat as it cooks.

Heat for 5 to 6 minutes or until browned. The finished

product should be very smooth, somewhat pasty, with no
large chunks of beef remaining. Heat up refried beans in
covered container in microwave for 1 1/2 to 2 minutes.

Place flour tortillas on microwave-safe plate and heat for 30

to 45 seconds. Build each burrito by first spreading about ¼
cup of refried beans on center of heated tortilla. Spread 1/8
of the meat mixture over beans, then pour about a
tablespoon of the enchilada sauce over meat. Stir sour
cream well, then spread about 1 1/2 tablespoons onto
burrito. Arrange some of the lettuce, cheese, tomato and
onion onto the tortilla. Fold end of tortilla closest to you over
the filling.

Fold either the left or right end over next. Then fold the top
edge over the filling. Serve immediately.

(Serves 6)

Chipotle Grilled Chicken Tortilla with

Guacamole

Tortilla with guacamole is a match made in heaven and so is

chicken with guacamole, which is why combining hot spicy
chicken with a homemade guacamole recipe and tortilla wraps
makes such a wonderful lunch or light dinner.
We are going to use mango in the guacamole for an extra
sweetness, which is great with the spicy chicken, but if you are
not a fan of mango, you can replace it in the recipe with one
chopped tomato and one chopped onion. If you do not have a
food processor, you can use a fork to mash the guacamole. This
is a quick and easy recipe to make and is great for a busy
weeknight.
Tortilla with Guacamole and Chipotle
Spiced Chicken

Ingredients -

• 2 chicken breast halves

• 1 tablespoon oil
• Chipotle powder
• Salt and pepper
• 1 mango, peeled and stoned
• 1 avocado, peeled and stoned
• Juice of one lime
• 2 tablespoons cilantro, chopped
• 1 jalapeño
• 1 clove garlic, crushed
• 2 tortillas
• Iceberg lettuce and fresh tomatoes, chopped

Preparation:

Heat the oil in a skillet.

Season the chicken breast halves with chipotle, salt and

pepper and sauté it until golden brown and cooked right
through.

Leave to cool for 5 minutes then chop into cubes.

Put the mango, garlic, avocado, limejuice, cilantro, and

jalapeño in a food processor and puree.

Warm the tortilla wraps in the microwave or in a dry skillet

over a medium heat.
Put one tortilla on each plate, top with the lettuce and
tomatoes, then the guacamole and hot chicken.

Serve with salsa and sour cream on the side.

(Makes 2)

 
An Easy Yet Traditional Mexican
Salsa
 
Ingredients -

2 or 3 jalapeño peppers
16 oz canned tomatoes
¼ teaspoon garlic
¼ teaspoon salt
1 teaspoon olive oil
1/4 teaspoon oregano

Preparation:

Blend everything together. Add more seasoning if

required. Add 2 tablespoons of chopped fresh
cilantro and ½ cup of diced onion. Pour this mixture
into an airtight jar and chill it until needed.

(Serves 2)