Basic Green Sauce

1 cup Onions; Chopped -- 2 Med.
1/2 cup Vegetable Oil
10 ounces Fresh Spinach -- Chopped
1/2 pound Tomatillos -- Coarsely Chopped
4 ounces Green Chiles; Chopped -- 1 cn
2 each Cloves Garlic -- Crushed
1 tablespoon Oregano Leaves -- Dried
1 cup Chicken Broth
2 cups Dairy Sour Cream


Cook and stir onions in oil in a 3-quart saucepan until
tender. Stir in remaining ingredients except broth and
sour cream. Cover and cook over medium heat for 5 minutes,
stirring occasionally. Place mixture in food processor
work bowl fitted with steel blade or in a blender container;
cover and process until smooth, about 1 minute. Return
mixture to saucepan; stir in broth.
Heat to boiling; reduce heat. Simmer uncovered for 10 minutes.
Stir in sour cream. Cover and refrigerate any remaining sauce.

Makes about 4 cups of sauce.

Tags: mexican recipes|green souce

Avocado And Raisin Dip

2 each Avocados -- Peeled & Chopped
1/2 cup Raisins
1/2 cup Vegetable Oil
1/4 cup Lime Juice
1 teaspoon Sugar
1 teaspoon Salt
1/4 teaspoon Freshly Ground Pepper

Makes 1 2/3 cups of dip.

Place all ingredients in blender container. Cover and
blend on high speed until smooth, about 45 seconds.
Serve with raw vegetables, assorted crackers or fried
tortillas.

Tags: mexican recipes|avocado|raisin

Arroz Verde (Green Rice)

4 Poblano chilies -- or 4 green peppers --
each 4 inches in diameter
4 cups Chicken stock fresh or can
1 cup Parsley, fresh coarsely chopped
1/2 cup Onion coarsely chopped
1/4 teaspoon Garlic finely chopped
1 teaspoon Salt
1/8 teaspoon Black pepper -- freshly ground
1/4 cup Olive oil
2 cups Long grain rice -- raw

Roast the chilies or peppers, remove their skins,
stems, seeds and thick white membranes and discard.

Chop the chilies into chunks. Combine 1 cup of the
chunks and 1/2 cup of stock in the jar of a blender
and blend at high speed for 15 seconds. Then gradually
add the remaining chilies and the parsley, onions,
garlic, salt and pepper, blending until the mixture
is reduced to a smooth puree. (To make the sauce by
hand, puree the chilies, parsley, onions and garlic,
a cup or so at a time, in a food mill set over a bowl.
Discard any pulp left in the mill. Stir in 1/2 cup of
stock and the salt and pepper.) Pour the oil into a 2
to 3 quart casserole and set it over moderate heat.
When the oil is hot but not smoking, add the rice and
stir constantly for 2 to 3 minutes until the grains
are coated with oil. Do not let them brown. Now add
the pureed chili mixture and simmer, stirring
occasionally, for 5 minutes.

Meanwhile, bring the remaining 3 1/2 cups of stock
to a boil in a small saucepan and pour it over the
rice. Return to a boil, cover the casserole and reduce
the heat to its lowest point. Simmer undisturbed for
18 to 20 minutes, or until the rice is tender and has
absorbed all the liquid. Before serving, fluff the
rice with a fork. If the rice must wait, remove the
cover and drape the pan loosely with a towel. Place
in a preheated 250 degree (F) oven to keep warm.


Tags: mexican recipes|arroz verde

Arroz con Pollo

1/2 cup Olive oil
1/4 cup Tomato sauce
1 each Frying chicken cut up
1/8 teaspoon Saffron (powdered)
1 each Small onion chopped
2 1/2 cups Chicken broth
1 each Clove garlic minced
1 cup Uncooked rice
Salt and pepper to taste

Heat oil, brown chicken on both sides. Add onion and
garlic, fry a few minutes, then add tomato sauce,
saffron dissolved in chicken broth, salt and pepper.

Cover and cook for 20 minutes. Add rice, stir well,
cover again and simmer for 30 minutes longer, or until
all liquid has been absorbed and chicken is tender.


Tags: mexican recipes

ANTICUCHOS

1 large Sirloin Steak
2 large Garlic Cloves
4 To 6 Medium Jalapeno Peppers
1 cup Red Wine Vinegar
1 1/2 cups Water
2 teaspoons Salt
1/2 teaspoon Pepper
1 teaspoon Oregano
1 teaspoon Cumin
1 teaspoon Ground Red Chile


In a blender or food processor, grind the jalapenos and
peeled garlic to a pulp. Add all the other ingredients,
except the meat, and blend well. Cut the meat into 1-inch
cubes and place in a large bowl, and cover with the marinade.
Marinate overnight or all day. Place the meat on skewers
and cook on the grill over mesquite wood, basting frequently
with the sauce. Serve with warm flour tortillas and plenty
of Mexican beer with lime slices.

mexican recipes|anticuchos

ANDY'S SKILLET SUPPER

1 pound Chicken breasts
2 tablespoons Canola oil
1 medium Onion -- chopped
2 teaspoons Chili powder
1/2 teaspoon Cumin
1/2 teaspoon Oregano leaves -- crushed
1/2 cup Chicken broth
1 1/2 cups V8 juice
19 ounces Canned kidney beans


Preparation time = 30 minutes Chicken breasts should be
skinned and boned.

Any suitable oil can be substituted for canola oil.
Chicken broth may be purchased as instant and mixed with
water. V8 juice is a brand name vegetable juice.

1. Cut the chicken into 1/2-inch pieces.
2. In hot oil, cook chicken, onion, chili powder, cumin and
oregano until the chicken turns white.
3. Stir in broth and juice, heat until boiling, then reduce
heat to low. Simmer 10 minutes.
4. Dump in beans, liquid and all, stir, cover and simmer for
another 10 minutes. Stir occasionally.

Serve over rice.


Tags: mexican recipes|skillet supper

ACAPULCO CHICKEN (EN ESCABECHE)

2 cups Unsalted chicken broth -- defatted
1 tablespoon Olive oil
2 teaspoons Ground cumin
2 tablespoons Pickling spice
1/2 Red bell pepper -- sliced
1 pound Boneless chicken breast -- halves
1/2 Yellow bell pepper -- sliced
2 tablespoons Minced jalapeno chili with -- seeds
1 Onion, halved -- thinly sliced
1/3 cup Rice wine vinegar
1/4 cup Fresh cilantro leaves
3 large Garlic cloves -- minced
baked (no oil) tortilla chips

Boil broth and pickling spice in heavy large saucepan ten
minutes. Strain and return liquid to saucepan. Add chicken,
onion, vinegar,garlic, oil and cumin to pan. Simmer over
very low heat until chicken is just cooked through, about
ten minutes. Transfer chicken and onions to shallow dish.
Top with bell peppers and minced chilli. Boil cooking
liquid until reduced to 2/3 c, about ten minutes. Pour liquid
over chicken and let cool 30 minutes. Add cilantro to chicken
mixture.

Cover and refrigerate until well chilled, turning chicken
occasionally, about 4 hours (can be prepared one day ahead).
Slice chicken and transfer to plates. Top with marinated
vegetables and some of the juices.

Pass tortilla chips to use as "pushers."

Tags: mexican recipes|acapulco chicken