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Meatballs in Guajillo Sauce Albóndigas con Salsa de Guajillo

6 to 8 servings

6 guajillo chiles stemmed and seeded
2 pounds tomatillos husked and rinsed
3 garlic cloves peeled
1 1/2 teaspoons kosher or coarse sea salt divided, or to taste
2 tablespoons canola or safflower oil
1 1/4 cups finely chopped onion divided
2 pounds ground turkey breast
1/2 cup unseasoned breadcrumbs
1 large egg lightly beaten
1/4 teaspoon freshly ground black pepper
3 cups chicken broth
2 sprigs of fresh epazote or cilantro sprigs, or substitute 4 dried leaves

To Prepare
Heat a casserole over medium-high heat. Once hot, toast the guajillo chiles, turning often, until toasted deeply browned and you can smell the chile fumes, about 2 minutes. Add the tomatillos and garlic, cover with water, and bring to a boil over high heat. Reduce heat to medium and simmer until the tomatillos are thoroughly cooked, their color has changed from a bright green to olive, and the guajillos have plumped up and rehydrated, about 12 minutes. Remove from the heat.

Using a slotted spoon, transfer the tomatillos, garlic, chiles and 1/2 cup cooking liquid to a blender. Allow to cool slightly, add 1 teaspoon salt and puree until completely smooth. Drain the water from the casserole or soup pot, rinse and dry, and return to the stove.

Add the oil and heat over medium heat. Once hot, add 1 cup of the chopped onion and cook until tender and the edges have just begun to brown, about 5 minutes. Add the tomatillo puree, cover partially as the thick sauce will splash and splutter, and simmer for about 7 to 8 minutes, until the sauce has thickened and darkened.

Meanwhile combine the ground turkey with the breadcrumbs, egg, remaining 1/4 cup onion, remaining 1/2 teaspoon salt, and pepper. Mix together well.

When the tomatillo puree has cooked down stir in the broth, scraping the bottom and sides of the casserole to incorporate any sauce sticking to the bottom and sides of the pan.

Place the ground turkey mixture and a small bowl of water next to the casserole. Wet your hands, and start shaping the turkey into approximately 1 1/2-inch balls. Gently drop the balls into the sauce as you form them. When all the meatballs have been added to the sauce, add the sprigs of epazote or cilantro and simmer over medium heat, uncovered, for 35 minutes. Serve.

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CHEPIL RICE - Arroz con Chepil

4 to 6 servings

3 tablespoons vegetable oil
2 cups extra long white rice
or white jasmine rice
1/2 cup white onion nely chopped
3 garlic cloves nely chopped
1 to 2 serrano or jalapeño chiles
nely chopped
4 cups chicken broth
1 teaspoon
kosher or coarse sea salt
1 cup chepil or chipilin leaves
or substitute for baby watercress

To Prepare
Heat the oil in a medium saucepan over medium-high heat until hot but not
Add the rice and cook, stirring often, until it becomes milky white,crackles and feels heavier as you stir it in the pan, about 3 minutes.
Make room in the center of the pan, add the onion, garlic and chile, and cook for 2 to 3 minutes,
stirring and mixing with the rice, until the onion begins to soften.

Add the chicken broth and salt and stir once. Raise the heat to high, bring to a rolling boil, add the chepil leaves, stir, cover and reduce the heat to the lowest setting.
Simmer 12 to 15 minutes, until most of the liquid has been absorbed but there is still some moisture in the pan.
The rice should be cooked and tender; if it is not, but all the liquid has been absorbed,
add 2 tablespoons of water, cover again, and cook for a couple more minutes.

Remove from the heat and let the rice rest, covered, for 5 minutes. Fluff the rice with a
fork, and serve.

serve with Meatballs in Guajillo Sauce

Find more recipes on © 2010-2018 Mexican Table LLC
chepil rice
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Tasty Burritos
Crunchy Burritos. They’re even better warmed up the next day in the microwave.

6 servings

1 pound ground beef
1 envelope taco seasoning
1 can (16 ounces) refried beans
6 flour tortillas (12 inches), warmed
1 cup shredded Colby-Monterey Jack cheese
4 teaspoons canola oil
Sour cream and salsa


In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.

Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up.

In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.

Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high 3-4 minutes or until heated through, turning once. Let stand 20 seconds.

Nutrition Facts
1 burrito: 519 calories, 24g fat (10g saturated fat), 63mg cholesterol, 1539mg sodium, 49g carbohydrate (1g sugars, 8g fiber), 27g protein.



Mar. 15th, 2019 05:46 pm
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2 cups Flour + some for rolling out
2 teaspoons Baking Powder
1⁄2 teaspoon Salt
2 Tablespoons Shortening
3⁄4 cup warmed milk
oil (for frying) (at least 3" deep in sturdy pan)


Sift together flour, baking powder and salt.
Cut shortening in until mixture is a rough texture.
Gradually add warm milk.
Mix to form dough.
Knead until smooth.
Cover and let stand for 20 minutes (this will make it easier to roll out).
Start oil heating (desired temp is 375° - 400°).
On a lightly floured board, roll dough thin (between 1/4 and 1/8 inch).
Cut into 3 inch squares.
Fry a few at a time, turning when golden and puffed up, about 2 minutes, each side.
Drain on paper towels.
Best when served immediately. Serve with honey or powdered sugar, cinnamon. Or slice open and stuff with meats and chile.
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Smoked chile, or Chipotle as it's called, is much more expensive to use, but easily had with just a bit (1/4 teaspoon), of smoked paprika added to this recipe!
They're both chiles, lol.
This can be frozen in smaller portions

Basic Red Chile Sauce


1 ½ cup water for slightly thicker consistency
114 oz. container Frozen Red Chile or Frozen Special Reserve Red Chile
1 Tbsp. oil
2 garlic cloves- minced
¼ tsp. Oregano
1 tsp. salt
1 tsp. sugar (very optional, but it might remove some bitterness if required.)


Heat water in saucepan over low to medium heat.
Add frozen red chile allowing the chile to defrost and cook.
Meanwhile, heat oil in a saucepan over medium heat.
Stir in garlic while to lightly soften.
Add garlic to simmering red chile and water
Add oregano, salt (and sugar). Stir and bring to a boil.
Reduce heat and cover. Simmer 10-15 minutes.
red chili

I need to ask what form the contents of this container are. Is this a paste, chopped or whole.

red chili
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This is our adaptation of traditional Oaxacan hot chocolate, which uses freshly roasted cacao beans to provide chocolate flavor and finely ground nuts rather than dairy to add richness. Since cacao beans are hard to find in the U.S., we opted for unsweetened chocolate; like cacao, it has no added sugar or milk solids, so its flavor is pure and potent. Even average supermarket brands yielded excellent results. A small amount of almond butter was an easy way to give the drink a rich creaminess. Contrary to popular belief, traditional Oaxacan hot chocolate is not flavored with chilies, but we did like the gentle tingling heat of a dash of chipotle chili powder; add up to ¼ teaspoon, or leave it out, if you prefer. Leftovers can be refrigerated in an airtight container for up to three days. Reheat gently in a saucepan over medium-low just until steaming.




In a blender, combine the chocolate and 2 cups hot water. Let stand until the chocolate is softened, 1 to 2 minutes. Add the sugar, cinnamon, salt, almond butter and chili powder (if using). Cover the blender and, holding the lid in place, blend on high until smooth, 30 to 60 seconds. Pour in the 1 cup boiling water and stir with a spoon to combine (do not blend). Pour into cups or mugs and serve.

Tip: Don't use boiling water to soften the chocolate in the blender, as it will cause pressure to build in the jar when the blender is turned on; the water needs to be only about 100°F. (However, boiling water stirred in at the end ensures that the drink is hot for serving.) Don't use raw almond butter. The toasty flavor of almond butter made with roasted nuts is key to a rich, full-flavored drink.

oaxacan hot chocolate
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Green Chile Chicken Soup Recipe

Green Chile Chicken Soup Recipe

Servings: 4


6 Tablespoons butter
1/2 cup flour

Melt the butter, stirring in the flour until smooth. Stir regularly to create a roux. Your roux is ready once it begins to tan and smells nutty.

Add remaining ingredients.

3 cups chicken broth
1/2 cup milk
1/2 cup half & half
1 cup of green chile (or peppers of some sort) to taste *sub salsa verde?
1 cup chicken (more if you like a lot of chicken) *cooked and shredded
Salt & Pepper to taste

Stir until smooth over medium heat for about 1/2 hour and serve.
green chili soup
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Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas

Servings: 6 – 8, depending on portion size


1 teaspoon olive oil
1 small onion
3 cloves of garlic
1 1/2 cups of shredded chicken, roasted for flavor
12 corn tortillas, white or yellow
Grapeseed or sunflower oil for frying
1 can of Swanson’s chicken broth
1 cup roasted and peeled green chile, chopped (available online from Hatch Chile Store)
2 cans of cream of chicken soup (you can make your own if you have time to go gourmet)
1 cup of shredded sharp cheddar and 1 cup of Monterey jack cheese, mixed together (feel free to vary cheeses based on preference)
1 bunch of green onions, chopped


1. Preheat the oven to 350 F.
2. Sauté the garlic and onions in a teaspoon of olive oil until soft, about 10 minutes. Set aside.
3. Heat the grapeseed or sunflower oil in the same skillet until smoking. Briefly fry each corn tortilla for 3-4 seconds per side, to make them more pliable. Put a layer of the corn tortillas in a baking pan.
4. Mix the shredded chicken, the chopped green chile (available online at the Hatch Chile Store), the cream of chicken soup, the chicken broth, and the chopped green onions together in a bowl. Then spread a layer across the corn tortillas in the pan. Top with a layer of shredded cheese.
5. Repeat the layers two or three more times. Top with the remaining cheese.
6. Bake for 30-35 minutes or until the cheese is melted and golden and the smell of the chile is wafting through your kitchen. Allow to cool for about 10 minutes, and serve.
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Salsa Verde - Tomatillo Salsita
A quick green salsa recipe that she makes five times a week in her own home. You can use it to spice up any tacos, enchiladas, quesadillas, tostadas, and so on.
3 cups salsa

1 pound tomatillos husked and rinsed
1 chile de arbol or more to taste
1 clove garlic
1/4 cup cilantro leaves and upper part of stems
1 thin slice of white onion or about 2 tablespoons roughly chopped white onion

To Prepare
In a medium saucepan, place the tomatillos, chile de arbol and garlic clove. If you are unsure of how much heat you want, add 2 chiles de arbol. Cover generously with water and bring to a simmer over medium heat. Cook for 12 to 15 minutes, or until thoroughly cooked and tomatillos are mushy, but not coming apart.
Transfer the tomatillos, garlic and 1 chile de arbol to a blender. Add the cilantro, onion and salt. Puree until smooth. Taste for salt and adjust if need be. If you want more heat, add the second chile de arbol.

Tomatillo Salsita


Oct. 13th, 2018 10:47 pm
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UCHEPOS - Tamales

10 to 12 tamales

10 large tender ears of corn with fresh corn husks attached
3/4 cup sweetened condensed milk
1/4 cup corn meal or rice flour more as needed
1 teaspoon ground canela or cinnamon
1/4 teaspoon kosher or coarse sea salt
Fresh corn husks from the ears of corn to make the tamales or dried corn husks
Mexican crema optional topping
queso fresco optional topping
Read more... )

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BEEF BARBACOA SLIDERS - Bocados de Barbacoa

24 sliders

10 guajillo chiles stemmed and seeded
10 ancho chiles stemmed and seeded
5 cups water
1/3 cup apple cider vinegar
1 medium Roma tomato quartered
1/2 medium white onion coarsely chopped (about 1/2 cup)
3 medium cloves garlic
1 tablespoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
5 whole cloves stems removed
2 1/2 teaspoons kosher or coarse sea salt
3 tablespoons safflower or vegetable oil
4 pounds beef round roast or brisket cut into 4-inch chunks
1 pound Banana leaves or aluminum foil
12 ounces light beer (1 bottle)
24 small slider buns brioche or challah buns are specially good with this!
pickled jalapeños optional

To Prepare
For the marinade:
Heat a large skillet or comal over medium heat. Add the dried guajillo and ancho chiles and toast them for no more than 20 seconds per side, taking care not to burn them. Transfer the toasted chiles to a medium saucepan and add the water, place over medium heat and cook for 12 to 15 minutes, until the chiles have softened and rehydrated.

Transfer the chiles to a blender, and add 2 cups of their cooking liquid (discard the remaining liquid), the vinegar, tomato, onion, garlic, oregano, cinnamon, allspice, black pepper, cloves and salt. Puree until smooth.

Wipe out the medium saucepan and add the oil. Place over medium heat for 1 to 2 minutes, then add the pureed chile mixture, being careful to avoid any splatters. Partially cover and cook for 10 to 12 minutes, stirring once or twice, until the color darkens and the mixture thickens to a paste-like consistency.

For the meat:
Place the beef in a large bowl and cover it with the marinade. If you will not cook it that day, cover and place in the refrigerator for up to 48 hours. Wrap the individual meat chunks in pieces of banana leaf or aluminum foil as you would wrap burritos or tamales – making sure to add a generous amount of marinade in each packet.

Preheat the oven to 350°F. Place the meat packets inside a large, heavy ovenproof French oven or casserole, pour in the beer and cover with a tight-fitting lid. Roast for about 3 hours, until the meat is succulent and comes apart when pulled with a fork. Transfer to the stovetop (off of the heat), and let everything rest for 10 to 15 minutes before opening the meat packets.

Serve on slider buns with drunken salsa and/or pickled jalapeños.

Beef Barbacoa Sliders
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Basket Tacos - Tacos de Canasta

12 tacos

vegetable oil for frying
1/2 -inch slice of white onion
3 cloves garlic
12 Corn tortillas
1/2 cup finely sliced scallions or cebollitas de cambray in Mexico
1 jalapeno chile seeded and finely chopped, more or less to taste
1 pound roma tomatoes chopped
1/2 teaspoon kosher or coarse sea salt or to taste
1/2 cup chopped cilantro or epazote
1 pound (about 2 1/2 cups) requesón or farmer’s cheese
Read more... )

Tacos de Canasta
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CORN TORTILLAS - Tortillas de Maiz

12 tortillas

2 cups corn tortilla flour
Pinch kosher or coarse sea salt
1 3/4 cups water (or enough for a Play Doh consistency may vary with climate)
Read more... )

If eaten that same day, tortillas may be kept wrapped in a clean kitchen towel or cloth. If not, wrap in a kitchen towel, place inside a closed plastic bag, and store in the refrigerator. They will keep for up to 3 days, afterwards they will turn too hard. Reheat on hot comal for 30 seconds or so on each side before eating. They can also be frozen and kept for months.

Corn Tortillas
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FLOUR TORTILLAS - Tortillas de Harina

16 tortillas

1 pound all-purpose flour or about 4 cups plus more to roll out tortillas
1 teaspoon kosher or sea salt
2/3 cup vegetable shortening or lard
1 cup lukewarm water

To Prepare
In a mixing bowl, combine the flour, salt and vegetable shortening with your hands, slowly incorporate the lukewarm water and mix until it can come together into a ball. Transfer to the counter and knead for about 2 to 4 minutes, until it is smooth like play dough.

Divide the dough into halves until you have 16 balls of dough. Place them on a floured sheet or board, cover with a clean kitchen towel and let them rest for 25 to 35 minutes.

Heat your comal or ungreased cast iron or non-stick skillet over low heat. On a lightly floured surface, roll out each ball with a floured rolling pin, rotating 5 or 6 times until you get a 7” round.

Place the tortilla on the already heated comal or skillet. You will hear a faint sizzle. After 40 to 50 seconds, when there are brown freckles on the bottom side and there are air bubbles puffed up all over the tortilla, flip over. Cook for 40 to 50 seconds more, until the other side is freckled and the tortilla puffs up even more, like pita bread.
Flour Tortillas
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Chile Rellenos Casserole

Green chiles are mild, so add some red pepper flakes if you’d like extra heat.

2-4 servings 8″x 8″ pan

1/2 lb. ground beef (or ground turkey or chicken)
1/4 onion (chopped)
1 10 oz. can whole green chilies (or 2 roasted fresh green chiles)
1 1/2 cups cheddar cheese
2 eggs
3/4 cups milk
1/8 cup flour
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 375F. Cook hamburger meat and onion. Drain, then add cumin, salt, and pepper.

Spray your pan lightly with non-stick cooking spray, then line the bottom of your pan with whole green chiles (chop extra green chiles for later).

Preheat oven to 375F. Cook hamburger meat and onion. Drain, then add cumin, salt, and pepper.

Layer meat over green chiles. Top with cheese and chopped green chiles. Whisk together eggs and milk, then add flour and mix well. Pour this mixture over dish. Bake for 35 to 40 minutes.

Serve right away while everything is hot and cheese is melted.

chile rellenos
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chiles rellenos no tomatoes
Chile Rellenos Casserole
2-4 servings

1/2 lb. beef
1/4 onion (chopped)
1 10 oz. can whole green chilies
1 1/2 cups cheddar cheese
2 eggs
3/4 cups milk
1/8 cup flour
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 375F. Cook hamburger meat and onion. Drain, then add cumin, salt, and pepper. Line the bottom of your pan with whole green chiles (chop extra green chiles for later).

Layer meat over green chiles. Top with cheese and chopped green chiles. Whisk together eggs and milk, then add flour and mix well. Pour this mixture over dish. Bake for 35 to 40 minutes.

Serve right away while everything is hot and cheese is melted. Yum!…/…/27/chile-rellenos-casserole/
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Taco Soup with Ranch

Prep: 5 min Cook: 25 min Total: 30 min
Servings: 4-6


2 tablespoons olive oil
3⁄4 pound ground beef
1 15-oz. can black beans, drained and rinsed
1 14.5-oz. Mexican-style stewed tomatoes, with juice
1 cup corn (fresh, frozen or canned)
1 tablespoon Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix
2 cups chicken broth

Garnishes of choice: shredded cheese, chopped red onions, sour cream, shredded cabbage, diced avocado, tortilla chips


1. In a pot set over medium heat, heat the olive oil. Add ground beef and sauté, breaking up with a spoon, until browned and cooked through.

2. Stir in the beans, tomatoes, corn, Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and broth. Break the tomatoes up with a spoon.

3. Continue to cook for another 10-15 minutes, until the flavors are blended. Serve hot with toppings of choice.


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