Makes 8 mini chalupas - 2 cups refried beans, homemade (see page 163) or store-bought - 8 mini chalupa sh.e.l.ls (see Note) - 2 cups shredded cooked chicken - 4 cups shredded cabbage - 1 cups crumbled queso anejo (crumbly white - Mexican cheese) or feta cheese - cup sour cream - 1 tomato, diced 1. Spread the beans in the chalupa sh.e.l.ls. Top with the chicken, cabbage, and cheese.
2. Top each chalupa with a dollop of sour cream, and garnish with the tomato. Easy as that!
NOTE:.
Mini chalupa sh.e.l.ls (approximately 3 inches in diameter) can be found at Latin markets.
TEXAS CAVIAR.
[image]verything about Texas is special, so why not our own style of "caviar"? It isn"t as expensive as other caviars, but it tastes great. And, in true Texas fashion, the recipe makes enough to serve a small army. We love making this for Super Bowl Sunday.
Makes 3 quarts - Two 16-ounce cans black beans, drained - One 16-ounce can garbanzo beans (chickpeas), drained - One 16-ounce can corn kernels, drained - Two 4-ounce cans diced green chiles - One 32-ounce jar prepared salsa (see Note) - 10 tomatoes, diced - 1 green bell pepper, diced - 1 red onion, diced - 1 jicama, peeled and diced - 2 to 3 garlic cloves, finely chopped - 1 bunch cilantro, tough stems removed, finely chopped - Juice of 4 to 5 limes (to taste) - 3 Ha.s.s avocados, peeled, pitted, and cut into -inch dice -inch dice 1. Combine all the ingredients in a large bowl.
2. Cover and refrigerate for several hours to blend the flavors. Bring to room temperature before serving with tortilla chips.
NOTE:.
We like to make this spicy, so we use our own homemade Los Barrios Salsa (see page 7). Using store-bought ingredients makes the recipe easier, but you can always go for fresh, homemade ingredients instead.
b.u.t.tERNUT SQUASH SOUP.
[image]his is a delicious soup for fall. I first tried it at my friend Becky"s house and loved it on the spot. I asked her to share the recipe with me, and now I will share it with you.
Serves 6 to 8 - 2 tablespoons b.u.t.ter - 1 onion, chopped - 2 cups chicken broth - 1 pound b.u.t.ternut squash, peeled, seeded, and cut into 1-inch cubes - 2 pears, peeled, cored, and sliced - 1 teaspoon chopped fresh thyme - teaspoon salt - teaspoon white pepper - teaspoon ground coriander - 1 cup heavy cream - cup chopped toasted pecans (see box on page 60) 1. Melt the b.u.t.ter in a 4-quart Dutch oven or other heavy pot over medium heat. Add the onion and saute until softened, 4 to 5 minutes. Stir in the broth, squash, two thirds of the pears (toss remaining pears with lemon juice so they don"t discolor), the thyme, salt, white pepper, and coriander. Bring to a boil, then reduce the heat to medium, cover, and simmer until the squash is tender, 10 to 15 minutes.
2. Transfer half of the soup to a blender and blend until smooth. Pour into a bowl and repeat with the remaining soup. Return the soup to the pot and heat over low heat until hot. Stir in the cream and heat through, stirring frequently. Ladle into bowls and garnish with the reserved pears and the pecans.
CREAMY BEAN SOUP.
Sopa de Frijol [image]eed a great soup to warm up a cold day? Sopa de Frijol is your answer. Traditionally prepared in Monterrey, the recipe comes from my aunt. We tweaked it a bit, and voila! I like mine served with a little lime juice squeezed into it.
Serves 12 - 4 cups Traditional Pot of Beans (see page 168) - 6 cups chicken broth - 6 tablespoons ( stick) b.u.t.ter - 3 cups half-and-half - 1 cup heavy cream - teaspoon salt - 2 onions, chopped - 1 cup croutons - 1 cup grated mozzarella cheese - 1 bunch cilantro, tough stems removed, finely chopped 1. In batches, combine the beans and broth in a blender and blend to a puree.
2. Melt the b.u.t.ter in a large soup pot over medium heat. Add the pureed beans, half-and-half, cream, and salt and bring to a boil.
3. Ladle into bowls, and garnish with the onions, croutons, cheese, and cilantro.
HEARTY BEEF AND VEGETA BLESOUPCaldo de Res [image]very morning, when the kitchen staff arrives, they follow the same routine. Part of that routine involves putting the caldo caldo (soup) on. We make this (soup) on. We make this caldo caldo fresh every morning, and by one o"clock in the afternoon, it is always gone. We have plenty of fresh every morning, and by one o"clock in the afternoon, it is always gone. We have plenty of caldo caldo fans who arrive early for lunch to make sure they get some of the soup. fans who arrive early for lunch to make sure they get some of the soup.
Serves 6 - 5 pounds stew bones - cup plus 2 tablespoons salt - cup garlic powder - 4 ears corn, husked and cut in half - 6 celery stalks, cut into -inch slices - 3 carrots, peeled and cut into 1-inch chunks - 4 potatoes, peeled and cut into 2-inch chunks - 3 tomatoes, cut into wedges - 3 zucchini, cut into 2-inch chunks - 2 onions, each cut into 6 wedges - head cabbage, cut into quarters - 1 green bell pepper, sliced - 6 cups hot Spanish Rice (see page 165) - 1 lemon, cut into 6 wedges 1. Put the bones in a large stockpot, add water to cover by 6 inches, and bring to a boil. Boil gently for 45 minutes.
2. Stir in the salt and garlic powder, then add the corn, celery, and carrots. Boil for another 15 minutes, then add the potatoes, tomatoes, zucchini, onion, cabbage, and bell pepper. Boil for 15 minutes longer.
3. Ladle the soup into 6 large bowls. Add 1 cup of the rice to each bowl, and squeeze the juice from a lemon wedge over each. Serve immediately.
HOT AND SPICY TLALPEnO - STYLE SOUP.
Caldo Tlalpeno Serves 4 to 6 - SOUP - One whole 2- to 3-pound fryer chicken, cut into 8 to 10 pieces - onion - 1 head garlic - 6 quarts water - 1 cup cooked or canned garbanzo beans (chickpeas) - 2 carrots, peeled and diced - GARNISH - 1 Ha.s.s avocado, peeled, pitted, and diced - cup shredded queso Chihuahua or Monterey Jack cheese - 2 canned chipotle chiles, diced (see Note) - cup chopped onion - cup chopped cilantro 1. Put the chicken, onion, and garlic in a large pot and add the water. Bring to a boil, reduce the heat, and simmer until the chicken is cooked through, skimming off any sc.u.m that forms on top, about 30 minutes.
2. Remove the chicken from the pot and let cool slightly. Remove the meat from the bones, discarding the skin and bones, and shred into bite-sized pieces. Strain the broth and return it to the pot. Add the chicken, beans, and carrots to the broth and bring to a boil. Boil gently for 15 minutes (prepare the garnish while the vegetables cook).
1. Arrange the avocado, cheese, chiles, chiles, chopped onion, and cilantro in separate mounds on a serving plate. Ladle the soup into bowls, and pa.s.s the plate of garnishes so everyone can garnish his or her own bowl as desired. chopped onion, and cilantro in separate mounds on a serving plate. Ladle the soup into bowls, and pa.s.s the plate of garnishes so everyone can garnish his or her own bowl as desired.
NOTE:.
Traditionally, the chipotles are added to the broth to make it spicy, but since the chiles chiles can be quite hot, we like to allow our guests to add them individually, at their discretion. can be quite hot, we like to allow our guests to add them individually, at their discretion.
MAMA VIOLA"S CHICKEN RICE SOUP.
Caldo de Pollo Serves 4 - One 2- to 3-pound fryer chicken, cut into 8 to 10 pieces - 1 tablespoon salt - 8 cloves garlic - 1 cup white rice - 2 carrots, peeled and cut into - to - to -inch slices -inch slices - 3 celery stalks, cut into -inch slices -inch slices - 2 potatoes, peeled and cut into 2-inch cubes - 1 onion, sliced - 2 tomatoes, sliced - One 14-ounce can garbanzo beans (chickpeas), peeled - bunch cilantro, tough stems removed, finely chopped - Lemon wedges for garnish 1. Put the chicken in a large pot and add water to cover by 3 inches. Add the salt, garlic, and rice and bring to a boil. Boil for 30 minutes, skimming off any sc.u.m that forms on top.
2. Add the carrots, celery, and potatoes and cook for another 20 minutes, or until the chicken is cooked. Stir in the onion, tomatoes, beans, and cilantro.
3. Ladle into bowls and garnish with the lemon wedges. Serve with warm corn tortillas (see page 4).
MENUDO (TRIPE SOUP).
[image]enudo (from the Spanish word for tripe) is known as the the cure for hangovers! It is always served at midnight at cure for hangovers! It is always served at midnight at tornabodas, tornabodas, the late-night party that follows a wedding. They usually last for two to three hours, but in some cases can go on all night. They are the time when the two families of the new couple finally get a chance to relax and get a bite to eat. the late-night party that follows a wedding. They usually last for two to three hours, but in some cases can go on all night. They are the time when the two families of the new couple finally get a chance to relax and get a bite to eat.
Makes 10 to 12 servings - SOUP - 5 pounds beef tripe, cut into 1- to 2-inch squares - 2 pounds pig"s feet (optional) - onion, diced - 3 garlic cloves - 1 tablespoons salt - 3 quarts water 3 ancho chiles or cup pure ground chile powder (available at Latin markets and some larger supermarkets) - 2 cups hominy - 1 tablespoons dried oregano - GARNISH - 1 cup diced onion - 2 lemons, cut into 8 wedges each 1. Put the tripe, pig"s feet, if using, onion, garlic, and salt in a large stockpot and add the water. Bring to a simmer over medium heat and cook until the tripe is tender, about 3 hours.
2. Meanwhile, if using ancho chiles, chiles, put them in a small saucepan, add water to cover, and bring to a boil. Boil until softened, about 10 minutes. Drain and let cool slightly, then peel off the skin. Put the put them in a small saucepan, add water to cover, and bring to a boil. Boil until softened, about 10 minutes. Drain and let cool slightly, then peel off the skin. Put the chiles chiles in a blender and puree. in a blender and puree.
1. Add the pureed chiles chiles (or the (or the chile chile powder), hominy, and oregano to the soup. Reduce the heat to low, and cook for another 30 minutes powder), hominy, and oregano to the soup. Reduce the heat to low, and cook for another 30 minutes 2. Ladle the soup into bowls, and serve with the onion and lemon on the side, along with tortillas (see box). One tablespoon of diced onion should be stirred into each bowl of soup, and the juice of the lemons added to taste.
SPICY TOMATO SOUP WITH MEATb.a.l.l.s AND CILANTRO.
Sopa de Albondigas con Cilantro [image]his recipe came to our family from a cousin in my mother"s hometown of Bustamante, in Nuevo Leon, Mexico. She had a big pot of the soup waiting for us when we arrived for a visit. It has since become the standard welcome for us anytime we have the chance to get away and visit that charming pueblo. pueblo.
Serves 6 - MEATb.a.l.l.s - 2 pounds ground beef - 2 eggs - cup white rice - 1 tablespoon all-purpose flour - teaspoon salt - teaspoon pepper - teaspoon garlic powder - teaspoon ground c.u.min - SOUP - 2 quarts water - 2 tablespoons vegetable oil - 2 onions, sliced - 2 tomatoes, sliced - 6 serrano chiles, finely chopped - 1 bunch cilantro, tough stems removed, finely chopped 1. To make the meatb.a.l.l.s, combine the ground beef, eggs, cup of the rice, the flour, salt, pepper, garlic powder, and c.u.min in a large bowl, mixing well. Shape the mixture into meatb.a.l.l.s about 1 inches in diameter.
1. Bring the water to a boil in a large stockpot over high heat. Add the meatb.a.l.l.s and the remaining cup rice and boil for 30 minutes, skimming off any sc.u.m that forms on top.
2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the onions, tomatoes, and about one sixth of the chiles chiles and saute until the onion is softened, about 5 minutes. and saute until the onion is softened, about 5 minutes.
3. Add the onion mixture to the meatb.a.l.l.s and broth, along with the remaining chiles, chiles, reduce the heat to low, and simmer for 10 minutes. Just before serving, stir in the cilantro. reduce the heat to low, and simmer for 10 minutes. Just before serving, stir in the cilantro.
TORTILLA SOUP.
[image]here are many versions of tortilla soup. Ours starts with a tomato base, then adds chicken, cheese, avocado, tortilla strips, and cilantro. It is a meal in itself, and just writing the recipe makes me hungry for it!
Serves 10 to 12 - SOUP - 2 tablespoons vegetable oil - 1 large onion, sliced - 2 bay leaves - 10 peppercorns - 9 tomatoes, cut in half - 2 heads garlic - 4 quarts water - 1 chicken bouillon cube - 3 drops Tabasco sauce, or to taste - 1 teaspoon Worcestershire sauce, or to taste - Salt to taste - GARNISH - 3 cups diced cooked chicken - 2 Ha.s.s avocados, peeled, pitted, and sliced - 2 cups crumbled queso anejo (crumbly white Mexican cheese) or feta cheese Mexican cheese) or feta cheese - Fried tortilla strips - 3 tablespoons chopped cilantro 1. Heat the vegetable oil in a large stockpot over medium-high heat. Add the onion, bay leaves, and peppercorns and saute until the onion is softened, 3 to 4 minutes. Add the tomatoes, garlic, and water and bring to a boil. Boil until the tomatoes are starting to fall apart, about 30 minutes.
1. Add the bouillon cube and cook for 20 minutes. Strain the soup into a large pot, pushing down on the solids with a potato masher or wooden spoon to force out all the juices. Discard the solids.
2. Bring the broth to a simmer over medium heat. Add the Tabasco sauce and Worcestershire, and season with salt. Ladle into bowls, and garnish with the chicken, avocados, cheese, fried tortilla strips, and cilantro.
VERMICELLI TOMATO SOUP.
Fideo [image]ideo is a dish that everyone"s mother or grandmother prepared when they were growing up in Mexico and in San Antonio. I"m glad to say that I keep the tradition going in my family, and hope it brings back memories of Sunday dinner at Abuelita Abuelita "s. "s.
Serves 4 - 2 tablespoons vegetable oil - One 5-ounce box vermicelli - onion, thinly sliced - 2 garlic cloves, finely chopped - 1 green bell pepper, thinly sliced - 2 to 3 tomatoes, cut in half - One 15-ounce can chicken broth - 1 cup water - Salt to taste 1. Heat the oil in a large deep saucepan over low heat. Add the vermicelli and toss back and forth with 2 spoons until golden brown, 5 to 6 minutes; do not allow the noodles to burn. Add the onion, garlic, and bell pepper and cook until tender, about 5 minutes. Drain off the oil from the pan.
2. Meanwhile, put the tomatoes in a blender and blend to a puree.
3. Add the tomatoes to the vermicelli along with the broth and water, and bring to a simmer. Simmer gently for 10 to 15 minutes. Season with salt, and serve hot.
VARIATION:.
Add 1 cup peeled, diced potatoes to the soup along with the broth and water.
CORN AND AVOCADO SALAD WITH GREEN - GOLDD RESSING.
Serves 6 - DRESSING - 2 Ha.s.s avocados, peeled, pitted, and cut into chunks - 1 tablespoon chopped onion - 2 tablespoons olive oil - 2 tablespoons white vinegar - 2 tablespoons water - 1 teaspoons lemon juice - 1 teaspoons Worcestershire sauce - 3 drops Tabasco sauce, or to taste - 2 teaspoons salt - teaspoon sugar - teaspoon chili powder - SALAD - 4 Ha.s.s avocados, peeled, pitted, and cut into 1-inch cubes - 1 cups canned corn kernels, drained - 2 tablespoons finely chopped parsley - 6 cups torn romaine lettuce leaves or bibb lettuce 1. To make the dressing, combine all the ingredients in a blender and blend until creamy.
2. Combine the avocados, corn, and parsley in a medium bowl. Add the dressing and toss to mix thoroughly. Cover and refrigerate for 4 hours.
3. To serve, line a large platter with the lettuce, and mound the salad in the center.
CUERNAVACA SALAD WITH HONEY-MUSTARD VINAIGRETTE.
Serves 4 to 6 - SALAD - 12 romaine lettuce leaves - 2 tomatoes, sliced, then each slice cut in half - 1 Ha.s.s avocado, peeled, pitted, and cut into -inch-thick slices -inch-thick slices - 1 poblano chile, roasted (see box), peeled, seeded, and sliced - 2 cups grated queso Chihuahua or Monterey Jack cheese - VINAIGRETTE - 1 cup olive oil - 3 to 4 tablespoons lime juice - 2 teaspoons mustard - 2 teaspoons honey - Salt and pepper to taste 1. Line a platter with the lettuce leaves. Arrange the tomatoes on the lettuce, followed by the avocado and chile, chile, and scatter the cheese over the top. Cover and refrigerate for 1 to 2 hours, until chilled. and scatter the cheese over the top. Cover and refrigerate for 1 to 2 hours, until chilled.
2. Meanwhile, make the vinaigrette: Combine all the ingredients in a jar, close tightly, and shake until well blended.
3. Serve the salad chilled, with the dressing on the side.
FRESH TOMATO SALAD.
[image]hese tomatoes make a great side dish for any summer party. Served chilled, they complement many dishes. And the salad is versatile; you can top it with fresh lime juice, or use your favorite vinaigrette or Italian dressing made with balsamic vinegar. My sister-in-law, Traci, prepares this salad for all our family events.
Serves 6 to 8 - 4 beefsteak tomatoes, cut into -inch-thick slices -inch-thick slices - 2 cups crumbled queso fresco (crumbly white Mexican cheese) or feta cheese - cup chopped scallions - 2 limes, halved - cup finely chopped cilantro - Salt and pepper to taste 1. Arrange the tomatoes on a large serving platter. Scatter the cheese and scallions over them.
2. Squeeze the juice from the limes over the salad. Sprinkle with the cilantro, and season with salt and pepper.
3. Cover and refrigerate for 1 hour before serving.
LOS VALLES FRUIT CUP.
[image]f you"ve ever been to Mexico, you know that on just about every street corner, there is a vendor of some sort. Some sell souvenirs; others cook some of the best hot dogs I"ve ever had. The variety of food they sell is endless. One of my favorites is the fresh fruit stand. Fortunately for the people of San Antonio, fresh fruit stands have arrived here. I particularly like the Fruteria Los Valles on West Avenue, run by a wonderful family. Here I share a little of what they are about.
Serves 4 to 6 - 1 pineapple, peeled, cored, and cut into 1-inch cubes - 5 mangoes, peeled, pitted, and cut into 1-inch cubes - small watermelon, seeded and flesh cut into 1-inch cubes - 1 cantaloupe, halved, seeded, and flesh cut into 1-inch cubes - 1 pint strawberries, washed, hulled, and quartered - Juice of 2 limes, or to taste - Pure ground chile powder for fruits and vegetables (see Note) to taste 1. Combine the fruit in a large bowl. Drizzle the lime juice over the top, then sprinkle with chile chile powder. powder.
2. Cover and refrigerate. Serve chilled.
NOTE:.
Some specialty markets and most Latin groceries sell a chile chile powder that is specifically for fruits and vegetables. It adds a sweet but spicy flavor; you may want to use it sparingly at first, but you will soon find it addictive. powder that is specifically for fruits and vegetables. It adds a sweet but spicy flavor; you may want to use it sparingly at first, but you will soon find it addictive.
LOUIE"S SALADEnsalada Blanca [image]his salad combines some great flavors. It is very easy to make, and it"s one of our favorites. We use grilled chicken, but you could use any leftover cooked chicken or deli roast chicken. Subst.i.tute your favorite dressing for the lime juice and salsa, if you like.
Serves 4 - 4 cups chopped grilled chicken - 1 head iceberg lettuce, shredded - 2 large tomatoes, diced - 2 Ha.s.s avocados, peeled, pitted, and cut into 1-inch cubes - 2 cups shredded queso Chihuahua or Monterey Jack cheese - cup finely chopped cilantro - 4 slices cooked bacon, crumbled - 1 lime, quartered - 1 cup Los Barrios Salsa (see page 7) or your favorite store-bought brand 1. Combine the chicken, lettuce, tomatoes, avocados, cheese, cilantro, and bacon in a large bowl and toss to mix well.
2. Arrange the salad on individual plates, and squeeze the juice from 1 lime quarter over each serving. Drizzle the salsa over the top or serve on the side.
MANGO SALAD.
[image]ike my mother before me, I wanted to learn to make all of my husband"s favorite dishes. This refreshing salad was one of the first I tried. It is his absolute favorite salad, and now it is my sons" favorite salad, too. When I recently made it for an Easter dinner, I decorated the mold with edible flowers-it looked gorgeous.
Serves 10 to 12 - Two 3-ounce packages lemon Jell-O - 2 cups boiling water - 6 ounces cream cheese, at room temperature - Juice of 1 lemon - 2 cups canned mangoes in syrup 1. Put the Jell-O in a blender, add the boiling water, and blend for 10 seconds (see Note). Add the cream cheese and lemon juice and blend until thoroughly mixed. Add the mangoes, with their syrup, and blend until pureed.
2. Pour the mixture into an 8 by 8-inch gla.s.s baking dish or 1-quart mold, cover, and refrigerate overnight, or until set.
NOTE:.
You will have to blend the mixture in two batches. I use a large pitcher to hold the first batch after it"s blended, then pour both batches into the mold.
RED, GREEN, AND YELLOW PEPPE RSALAD.
Serves 4 to 6 - 3 tablespoons olive oil - 2 garlic cloves, finely chopped - 1 red bell pepper, cut into thin strips - 1 yellow bell pepper, cut into thin strips - 1 green bell pepper, cut into thin strips - 1 teaspoon dried oregano - Salt and pepper to taste 1. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook just until lightly colored, about 1 minute.
2. Add the peppers and cook, stirring, until softened, about 2 minutes. Season with the oregano and salt and pepper.
3. Serve hot, at room temperature, or chilled.
SAN ANTONIO CHICKEN SALAD.
Serves 4 - 4 cups shredded cooked chicken - 4 cups torn lettuce leaves, such as romaine, radicchio, and other mixed greens - 2 Red Delicious apples, peeled, cored, and chopped - One 10-ounce can artichoke hearts, drained and chopped - One 15-ounce can red kidney beans, drained - cup store-bought spicy or hot peanuts - red onion, thinly sliced - 2 tablespoons finely chopped cilantro - 1 cup shredded queso Chihuahua or Monterey Jack cheese - cup prepared ranch dressing - cup prepared barbecue sauce 1. Combine all the ingredients except the dressing and barbecue sauce in a large bowl and toss to mix well. Cover and refrigerate for at least 1 hour, until chilled.
2. Meanwhile, combine the ranch dressing and barbecue sauce in a small bowl. Cover and refrigerate.
3. Serve the salad with the dressing on the side.
VARIATIONS:.
Add or subst.i.tute other favorite ingredients, such as different nuts, dried fruits, and various cheeses.
- * Subst.i.tute queso anejo queso anejo (crumbly white Mexican cheese) or feta cheese for the (crumbly white Mexican cheese) or feta cheese for the queso Chihuahua. queso Chihuahua.
- * Any kind of cooked chicken can be used: broiled, roasted, grilled, or barbecued.
- * Add sliced jalapenos for spiciness.
SPICY JELL-O VEGETABLE SALAD.