[image]his is a different take on Jell-O salad. You might not think these ingredients would work, but just wait until you try it. Perfect for a luncheon on a warm summer day.
Serves 8 to 10 - One 3-ounce package Jell-O (lemon, lime, orange, or orange-pineapple) - teaspoon salt - 1 cup boiling water - cup cold water - 2 tablespoons white vinegar - 2 teaspoons grated onion - Dash of pepper - cup finely chopped cabbage - 1 green bell pepper, finely chopped - 2 tablespoons diced pimiento - 1 tablespoon chopped jalapeno chile 1. Put the Jell-O and salt in a large bowl, add the boiling water, and stir until dissolved. Add the cold water, vinegar, onion, and pepper. Cover and refrigerate for 1 to 1 hours, until thickened but not set.
2. Fold the vegetables, pimiento, and chile chile into the Jell-O mixture. Pour into a 1-quart mold. Cover and refrigerate for 6 hours, or until set. into the Jell-O mixture. Pour into a 1-quart mold. Cover and refrigerate for 6 hours, or until set.
ARROZ CON POLLO (CHICKEN WITH RICE).
Serves 4 to 6 - cup vegetable oil - One 2- to 3-pound fryer chicken, cut into 8 to 10 pieces - 2 cups white rice - onion, sliced - green bell pepper, chopped - 3 tomatoes, halved and grated on the large holes of a box grater - 2 garlic cloves, crushed into a paste - Salt to taste - teaspoon pepper 1. Heat cup of the oil in a large heavy skillet or a Dutch oven over medium heat. Add the chicken and cook, turning occasionally, until golden brown and just cooked through, 25 to 30 minutes.
2. Meanwhile, in a large pot, heat the remaining cup oil over medium heat. Add the rice and cook, stirring and tossing, until golden. Add the onion, bell pepper, tomatoes, and garlic, then season with salt and the pepper.
3. Add 4 cups of water and the chicken to the rice and bring to a simmer. Cover, reduce the heat, and simmer gently until the rice is tender and all the water is absorbed, about 15 minutes.
BEEF STEW ZUAZUA-STYLECortadillo Zuazua [image]uazua is a town in the Mexican state of Nuevo Leon. Cortadillo Cortadillo is one of my favorites of the dishes my mother"s beloved G.o.dmother, Madrina Amelia, used to make when we visited her. Similar to a stew, it is braised cubes of beef tenderloin, with lots of oregano for its distinctive flavor. is one of my favorites of the dishes my mother"s beloved G.o.dmother, Madrina Amelia, used to make when we visited her. Similar to a stew, it is braised cubes of beef tenderloin, with lots of oregano for its distinctive flavor.
Serves 6 - 3 tablespoons vegetable oil - 3 pounds beef tenderloin, cut into 1-inch cubes - Pinch of garlic powder - Salt and pepper to taste - 3 tomatoes, chopped - onion, chopped - 1 cup water - 2 tablespoons dried oregano 1. Heat 2 tablespoons of the oil in a large deep skillet or a Dutch oven over medium heat. Season the beef with the garlic powder and salt and pepper. Add to the pan, in batches, and cook, turning occasionally, until browned on all sides, 6 to 8 minutes per batch. Drain the juices into a small bowl and set aside. Return all the meat to the pan.
2. Add the remaining 1 tablespoon oil to the pan, then add the tomatoes and onion and cook about 8 minutes. Return the reserved juices to the pan, add the water and oregano, and bring to a simmer. Reduce the heat to medium-low, and simmer for 5 minutes longer.
CACTUS WITH EGGS AND CHILE SAUCENopalitos [image]n Mexico, nopalitos nopalitos are traditionally served as an entree during Lent. However, Nuevo Latino chefs are using them more often now as a side dish or in a salad. are traditionally served as an entree during Lent. However, Nuevo Latino chefs are using them more often now as a side dish or in a salad.
Serves 4 to 6 - 2 pounds fresh nopalitos (cactus leaves), dethorned and sliced, or two 16-ounce cans nopalitos (see Note) - 4 ancho chiles - 2 garlic cloves - 3 tablespoons vegetable oil - onion, diced - bunch cilantro, tough stems removed, finely chopped - Salt and pepper to taste - 6 eggs, beaten 1. If using fresh nopalitos, nopalitos, cook them in a saucepan of boiling salted water for 15 minutes. Drain and set aside. cook them in a saucepan of boiling salted water for 15 minutes. Drain and set aside.
2. Put the chiles chiles in a small saucepan, add water to cover by 2 inches, and bring to a boil. Boil for 5 minutes, then drain and let cool slightly. Peel off the skin from the in a small saucepan, add water to cover by 2 inches, and bring to a boil. Boil for 5 minutes, then drain and let cool slightly. Peel off the skin from the chiles, chiles, cut them in half, and remove the seeds. Transfer to a blender, add the garlic, and blend to a puree. cut them in half, and remove the seeds. Transfer to a blender, add the garlic, and blend to a puree.
3. Heat the oil in a large skillet over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the nopalitos nopalitos and heat through. Add the cilantro and salt and pepper to taste. Add the eggs and scramble them with the and heat through. Add the cilantro and salt and pepper to taste. Add the eggs and scramble them with the nopalitos. nopalitos. Add the Add the chile chile puree and cook for 2 to 3 minutes longer. puree and cook for 2 to 3 minutes longer.
NOTE:.
In San Antonio, many molinos, molinos, independent tortilla factories, sell prepared independent tortilla factories, sell prepared nopalitos. nopalitos. You can also find them in some Latin grocery stores. You can also find them in some Latin grocery stores.
CARNE GUISADA (BEEF STEW).
Serves 4 to 6 - 2 tablespoons vegetable oil - 2 pounds boneless top sirloin, cut into 1-inch cubes - 1 teaspoons garlic powder - 1 tablespoon salt - 1 teaspoons pepper - 2 tomatoes, diced 2 potatoes, peeled and cut into 1-inch cubes - 1 onion, chopped - 1 green bell pepper, chopped - cup tomato sauce 1. Heat 1 tablespoon of oil in a deep skillet over medium heat. Season the meat with the garlic powder, salt, and pepper, add to the pan, cover, and cook until the meat is about three-quarters cooked, 8 to 10 minutes. Drain the meat juices into a small bowl and set aside.
2. Add the rest of the oil, tomatoes, potatoes, onion, and bell pepper to the pan with the meat and cook until the onion is lightly browned. Add the tomato sauce and the reserved meat juices and bring to a simmer, then reduce the heat to medium-low and simmer gently for 15 minutes. Serve immediately.
CHALUPA "SANDWICHES" WITH SOUR CREAMChalupas con Crema Serves 4 - 2 cups Guacamole (see page 47) - 8 chalupa sh.e.l.ls - 2 cups shredded cooked chicken - 1 cup sour cream 1. Spread cup of the guacamole over one of the chalupa sh.e.l.ls. Layer cup of the chicken over it. Spread cup of the sour cream over another sh.e.l.l and place, sour cream side down, over the chicken to make a sandwich.
2. Repeat with the remaining ingredients to make a total of four sandwiches.
3. Serve with a fresh tomato salad on the side, if you like.
CHALUPAS ESPECIALES.
Serves 4 - 8 chalupa sh.e.l.ls - 1 cup Guacamole (see page 47) - 2 cups shredded cooked chicken - 1 cup sour cream - 1 cup crumbled queso anejo (crumbly white Mexican cheese) or feta cheese 1. Preheat the oven to 325F.
2. Place the chalupa sh.e.l.ls on a cookie sheet and put in the oven for 3 to 4 minutes, until heated through.
3. Spread 2 tablespoons of the guacamole on each chalupa sh.e.l.l. Cover with the chicken. Top with the sour cream, sprinkle with the cheese, and serve immediately.
CHALUPAS MARIACHIServes 4 - 1 cups refried beans, homemade (see page 163) or store-bought - 8 chalupa sh.e.l.ls - 2 cups shredded American cheese - 2 Ha.s.s avocados, peeled, pitted, and sliced - Chopped jalapeno chiles for garnish 1. Preheat the oven to 325F.
2. Heat the beans in a small saucepan over medium heat. Spread the beans evenly over the chalupa sh.e.l.ls. Top with the cheese.
3. Place the chalupas on a cookie sheet and put in the oven for 1 to 2 minutes, or until the cheese has melted. Top the chalupas with the avocados, garnish with the chiles, chiles, and serve. and serve.
CHALUPAS MEXICANAS.
Serves 4 - pound chorizo (Mexican sausage), casings removed - onion, chopped - 1 to 2 serrano chiles, finely chopped - 1 tomato, diced - 1 cup refried beans, homemade (see page 163) or store-bought - 8 chalupa sh.e.l.ls - 4 cups shredded lettuce - 1 cup crumbled queso anejo (crumbly white Mexican cheese) or your favorite cheese Mexican cheese) or your favorite cheese - 1 Ha.s.s avocado, peeled, pitted, and sliced 1. Preheat the oven to 325F.
2. Cook the sausage in a medium skillet over medium heat for about 1 minute, stirring to break up any lumps. Add the onion and saute until softened, 2 to 3 minutes. Add the chiles chiles and half of the tomato and cook until softened. Spoon off any excess fat from the pan. Stir in the beans and cook until heated through, 4 to 5 minutes. and half of the tomato and cook until softened. Spoon off any excess fat from the pan. Stir in the beans and cook until heated through, 4 to 5 minutes.
3. Meanwhile, place the chalupa sh.e.l.ls on a cookie sheet and put in the oven for 3 to 4 minutes, until heated through.
4. Spread the bean mixture over the chalupa sh.e.l.ls. Top with the lettuce, the remaining tomato, and the cheese, and garnish with avocado slices.
CHALUPAS VALLARTA[image]hese chalupas make an especially pretty presentation. I like to think of them as "garden chalupas."
Serves 4 - 8 chalupa sh.e.l.ls - 2 cups refried beans, homemade (see page 163) or store-bought - 2 cups shredded cooked chicken - 2 cups shredded lettuce - 2 tomatoes, diced - 1 cup Guacamole (see page 47) - carrot, peeled and shredded - 1 onion, sliced into rings - 1 cup grated American cheese or your favorite cheese - cup sour cream 1. Preheat the oven to 325F.
2. Place the chalupa sh.e.l.ls on a cookie sheet and put in the oven for 3 to 4 minutes, until heated through.
3. Meanwhile, heat the beans in a small saucepan over low heat.
4. Spread the beans over the chalupa sh.e.l.ls. Top with the chicken, then the lettuce, tomato, and guacamole. Garnish with the carrot and top each chalupa with an onion ring. Sprinkle the cheese over the top, and garnish each one with a dollop of sour cream.
CHICKENA LA VIOLA[image]hen we were growing up, my mother would make this for a special Sunday night dinner, or when we were having guests. She talked about watching her grandmother make this dish when she was a little girl. The recipe had never been written down, but my mother re-created it from memory. We serve this at the restaurant today, and it makes me feel good every time I see a plate of it going by. It feels as if company has just arrived.
Serves 8 to 12 - Two 2 - to 3-pound fryer chickens, cut into 8 pieces each - 2 tablespoons salt - 8 tomatoes - 8 garlic cloves - 2 tablespoons olive oil - 1 onion, thinly sliced - 1 green bell pepper, sliced lengthwise into strips - 2 tablespoons dried oregano - teaspoon ground c.u.min - Salt and pepper to taste 1. Sprinkle the chicken with the salt. Place all of the chicken in a large pot, cover, and cook over medium heat for 30 minutes, turning it often (be careful to avoid the hot steam when you remove the lid). Remove the chicken from heat and set aside. Reserve the juices from the pot.
2. Meanwhile, bring a large pot of water to a boil. Add the tomatoes and garlic and cook until they are very soft, 10 to 12 minutes. Using tongs or a slotted spoon, remove the tomatoes and let cool slightly. (Discard garlic and cooking water.) Peel off the skins, put the tomatoes in a bowl, and, using a potato masher, mash to a puree.
3. Heat the oil in a large stockpot over medium heat. In batches, add the chicken and brown lightly on both sides, about 8 minutes per side. Return all the chicken to the pot. Add the onion and bell pepper to the pot and cook for 3 to 4 minutes until tender. Add the oregano and c.u.min and season with salt and pepper, then add the pureed tomatoes and the reserved chicken juices, bring to a simmer, and cook for 10 minutes. Serve hot.
CHICKEN b.r.e.a.s.t.s IN CREAMY POBLANO SAUCE.
Serves 8 - 1 tablespoon salt, plus more to taste - 8 skinless, boneless chicken b.r.e.a.s.t.s - One 8-ounce package cream cheese, at room temperature - 2 poblano chiles, roasted (see page 79), peeled, and seeded - One 15-ounce can chicken broth - 4 tablespoons ( stick) b.u.t.ter - Salt and pepper to taste 1. Fill a large pot with 4 quarts water, add the 1 tablespoon salt and the chicken, and bring to a boil. Boil gently for 20 minutes. Drain the chicken thoroughly.
2. Meanwhile, preheat the oven to 300F. Grease a 9 by 13-inch baking dish.
3. Combine the cream cheese, chiles, chiles, chicken broth, and b.u.t.ter in a blender, and blend until smooth and creamy. Season with salt and pepper, and blend well. chicken broth, and b.u.t.ter in a blender, and blend until smooth and creamy. Season with salt and pepper, and blend well.
4. Place the chicken in the prepared baking dish. Pour the sauce over the chicken and bake for 20 minutes.
CHICKEN CHIPOTLE.
[image]hipotle chiles chiles can be very hot. When making the sauce, you may want to start with 1 or 2 can be very hot. When making the sauce, you may want to start with 1 or 2 chiles, chiles, then taste the sauce and add more chipotles if desired. then taste the sauce and add more chipotles if desired.
Serves 4 - 4 skinless, boneless chicken b.r.e.a.s.t.s - cup chopped onion - 2 garlic cloves - 1 tablespoon salt - One 8-ounce package cream cheese, at room temperature - 1 cup milk - 4 canned chipotle chiles - Salt and pepper to taste - teaspoon paprika 1. Place the chicken b.r.e.a.s.t.s, onion, garlic cloves, and 1 tablespoon of salt in a large pot and add water to cover. Bring to a boil and cook for 20 minutes. Drain well.
2. Meanwhile, preheat the oven to 325F. Grease a 9 by 13-inch baking dish.
3. Combine the cream cheese, milk, chiles, chiles, and salt and pepper in a blender and blend well. and salt and pepper in a blender and blend well.
4. Place the chicken in the prepared baking dish. Pour the sauce over the chicken and sprinkle with the paprika. Bake for 20 minutes.
CHICKEN IN CILANTRO SAUCE.
Pollo al Cilantro [image]his makes a delightful brunch or lunch dish. It"s very easy to prepare, and it will wow your guests.
Serves 6 - 6 skinless, boneless chicken b.r.e.a.s.t.s - 1 bunch cilantro, tough stems removed, finely chopped - 2 to 3 serrano chiles(to taste) - One 10-ounce can evaporated milk - Salt and pepper to taste - 2 tablespoons vegetable oil - onion, sliced 1. Place the chicken b.r.e.a.s.t.s in a large pot, add water to cover, and bring to a boil. Reduce the heat and cook for 30 minutes. Drain thoroughly. Transfer to a serving platter and cover to keep warm.
2. Meanwhile, combine the cilantro, chiles, chiles, milk, and salt and pepper in a blender and blend thoroughly, 2 to 3 minutes. milk, and salt and pepper in a blender and blend thoroughly, 2 to 3 minutes.
3. Heat the oil in a medium saucepan over medium heat. Saute the onion until translucent, 3 to 4 minutes. Add the cilantro mixture and bring to a simmer. Reduce the heat to low and simmer gently for 10 minutes.
4. Pour the sauce over the chicken and serve.
CHICKEN IN TANGY TOMATO SAUCE.
Pollo en Salsa Serves 4 to 6 - 2 tablespoons vegetable oil - One 2- to 3-pound fryer chicken, cut into 8 to 10 pieces - 2 tablespoons garlic salt - 1 tablespoon dried oregano - Pepper to taste - 1 onion, cut in half and sliced - 1 green bell pepper, cut into strips - 2 celery stalks, chopped - One 8-ounce can tomato sauce - 3 tablespoons prepared mustard - 2 cups water 1. Heat the oil in a 4-quart Dutch oven over medium heat. Season the chicken with the garlic salt, oregano, and pepper. Add the chicken to the pot, increase the heat to medium-high, and cook, turning occasionally, until browned on all sides, about 20 minutes.
2. Scatter the onion, bell pepper, and celery over the chicken. Combine the tomato sauce, mustard, and water in a small bowl, mixing well. Pour this mixture over the chicken, reduce the heat to low, and cook for 30 minutes longer.
3. Serve the chicken on a bed of Spanish Rice (see page 165) with the sauce spooned over the top.
CHICKEN WITH OLIVES.
Cazuela de Pollo con Aceitunas Serves 4 to 6 - 1 tablespoon olive oil - 4 chicken drumsticks - 4 chicken thighs - Salt and pepper to taste - 1 onion, diced - 2 garlic cloves, finely chopped - 1 bay leaf - 1 teaspoon ground c.u.min - teaspoon dried thyme - cup chopped pitted green olives - cup chopped pitted black olives - cup dry white wine - cup chicken broth - 1 teaspoons cornstarch, dissolved in 1 tablespoon cold water 1. Heat the oil in a large deep skillet over medium-high heat. Season the chicken with salt and pepper. Add the chicken to the pan and cook, turning occasionally, until browned on all sides, about 20 minutes. Remove the chicken from the pan and set aside.
2. Add the onion to the pan, reduce the heat to medium, and saute until soft, about 3 minutes. Add the garlic, bay leaf, c.u.min, and thyme and cook, stirring, for 1 minute. Return the chicken to the pan, add the olives and wine, cover, and cook for 20 to 25 minutes, until the chicken is cooked through. Transfer the chicken to a serving platter and cover to keep warm.
1. Continue to simmer the sauce until the liquid is reduced by half. Add the broth, raise the heat, and bring to a boil. Stir in the cornstarch mixture, reduce the heat, and cook, stirring constantly, until the sauce thickens. Pour the sauce over the chicken and serve immediately.
CHICKEN WITH SUMMER SQUASH.
Pollo con Calabacita [image]hen you prepare this dish, it fills the house with such delicious aromas that your neighbors will surely come running over.
Serves 4 to 6 - cup vegetable oil - One 2- to 3-pound fryer chicken, cut into 8 to 10 pieces - 1 teaspoon salt, plus more to taste - 4 tatuma squash (zucchini or summer squash can be subst.i.tuted), halved, seeded, and cut into 1-inch cubes (see Note) - 4 tomatoes, cut in half and sliced - onion, sliced - 2 garlic cloves, finely chopped - 4 to 5 whole serrano chiles(to taste) (optional) - 1 teaspoons to 1 tablespoon dried oregano (to taste) - teaspoon pepper 1. Heat the oil in a large skillet over medium heat. Season the chicken with the 1 teaspoon salt, add to the pan, and cook, turning once or twice, until golden brown, about 15 minutes. Pour off the excess fat.
2. Add the squash, tomatoes, onion, garlic, chiles, chiles, if using, and oregano. Season with salt (the chicken has already been salted, so be careful not to oversalt the dish), and the pepper. Cover and simmer until the chicken is cooked through and the squash is fork-tender, 10 to 15 minutes. Transfer to a serving platter, and enjoy. if using, and oregano. Season with salt (the chicken has already been salted, so be careful not to oversalt the dish), and the pepper. Cover and simmer until the chicken is cooked through and the squash is fork-tender, 10 to 15 minutes. Transfer to a serving platter, and enjoy.
NOTE:.
If using zucchini or summer squash, which cook faster than tatuma, add to the pan 5 minutes before the chicken is done.
CHILAQUILES WITH CHICKEN.
[image]ssemble this ca.s.serole right before baking; if it is prepared ahead of time, the sauce may make the tortilla strips soggy.
Serves 8 - 2 cups fried tortilla strips (see Note) - 4 cups shredded cooked chicken - 1 cups Green Tomatillo Sauce (see page 119) - 1 cup shredded queso Chihuahuaor Monterey Jack cheese - 1 cup sour cream 1. Preheat the oven to 350F.
2. Spread the tortilla strips over the bottom of a 9 by 13-inch baking dish. Place the chicken on top and cover with the sauce. Scatter the cheese over the top. Cover with foil and bake for 20 minutes, or until heated through.
3. Spread the sour cream over the top of the ca.s.serole, and serve.
NOTE:.
To make fried tortilla strips, slice corn tortillas, homemade (see page 4) or store-bought, into thin strips. Fry in a large skillet of hot oil until light golden brown and crisp; watch carefully so they do not burn. Remove with a slotted spoon and drain on paper towels.
CHILES RELLENOS[image]hiles rellenos means stuffed peppers. They can be stuffed with almost anything you like; some popular fillings are means stuffed peppers. They can be stuffed with almost anything you like; some popular fillings are queso anejo queso anejo (crumbly white Mexican cheese), chicken, and even cooked diced vegetables. Some recipes add nuts and raisins to the meat filling. (crumbly white Mexican cheese), chicken, and even cooked diced vegetables. Some recipes add nuts and raisins to the meat filling.
Serves 8 - cup olive oil - 2 pounds ground beef or chopped brisket - teaspoon salt - teaspoon pepper - teaspoon garlic powder - teaspoon ground c.u.min - 1 potato, peeled and diced - 1 carrot, peeled and diced - 8 roasted poblano chiles(see page 79) - 5 eggs, separated, yolks beaten - Vegetable oil for frying - Flour for coating - Warm Mild Tomato Sauce (see page 13) (optional) 1. Heat the olive oil in a large skillet over medium heat. Add the beef, season with the salt, pepper, garlic powder, and c.u.min, and cook, stirring to break up any lumps, until browned, 6 to 8 minutes. Add the potato and carrot and cook, stirring occasionally, until fork-tender, 8 to 10 minutes. Remove from the heat.
2. After peeling off the skins from the poblanos, make a slit down the side of each chile, chile, and remove the seeds. Stuff the and remove the seeds. Stuff the chiles chiles with the meat mixture, dividing it evenly. with the meat mixture, dividing it evenly.
3. In a large bowl, beat the egg whites until they form stiff peaks. Beat in the egg yolks.
4. Pour 1 inch of vegetable oil into a large deep skillet and heat until very hot. Spread the flour on a sheet of waxed paper. When the oil is hot, one at a time, roll the stuffed peppers in the flour to coat, then dip into the egg batter and add to the pan. Cook one at a time until lightly browned on the bottom, 30 to 60 seconds. Turn and cook until browned on the second side. Remove with a slotted spoon and drain briefly on paper towels.
5. Place the chiles chiles on a serving platter and top with the sauce, if desired. on a serving platter and top with the sauce, if desired.
CHILI CON CARNE[image]hen the leaves start to change color and the first cold front moves in, everyone is ready for that big bowl of chili. Here is the recipe to satisfy that yearning.
Serves 4 - 1 pound ground beef - 1 teaspoon garlic powder - 1 teaspoon ground c.u.min - 1 bay leaf - Salt and pepper to taste - 2 tablespoons chili powder - 1 cup water - 2 cups cooked or canned pinto beans (optional) - 1 cup shredded American or Cheddar cheese - cup chopped onion 1. Brown the beef in a large skillet over medium heat. Add the garlic powder, c.u.min, and bay leaf, and season with salt and pepper. Cook, stirring occasionally, for 15 minutes (add a little water if the pan becomes dry).
2. Add the chili powder and water, stirring well, and bring to a simmer. Simmer for 10 minutes. Add the beans, if using, and heat through.
3. Remove the bay leaf and spoon the chili into bowls. Garnish with the cheese and onion.
COMMERCE STREET STEAK SANDWICH.
[image]hen my parents were dating, they had lunch almost every day at a small diner on Commerce Street. This recipe comes from that diner, and my mother says it was one of my father"s favorites. It may become one of your favorites as well.
Makes 6 sandwiches - BLACK BEAN MAYONNAISE - 1 cups mayonnaise - One 16-ounce can black beans, drained and chopped - SANDWICHES - Six 6-ounce thinly sliced flank steaks - Salt and pepper to taste - 1 tablespoon garlic powder - 6 bolillos(small, elongated hard rolls) or 6-inch French breads - 1 tablespoon olive oil - Garlic powder to taste - 12 slices queso Chihuahuaor Monterey Jack cheese - 6 tomato slices, cut in half - 6 red-leaf lettuce leaves 1. To make the black bean mayonnaise, combine the mayonnaise and chopped beans in a small bowl, stirring until thoroughly blended. Cover and refrigerate until needed.
2. Season the steaks with salt, pepper, and garlic powder. Cook steaks separately in a heated skillet over medium-high heat for 4 to 5 minutes on each side. Remove from pan and set aside.
3. To make the sandwiches, split the bolillos bolillos in half. Brush the cut sides with the olive oil and sprinkle with the garlic powder. Toast cut side down on a stovetop grill or in a large skillet. in half. Brush the cut sides with the olive oil and sprinkle with the garlic powder. Toast cut side down on a stovetop grill or in a large skillet.
1. Spread the mayonnaise over the cut sides of the rolls and top with the cheese. Place cut side up on the grill, or in the oven (preheated to 350F), until the cheese has melted. Add the beef and season with salt and pepper. Garnish with the tomatoes and lettuce, and serve.
VARIATION:.
You can also make these by spreading a chimichurri chimichurri sauce, available in Latin markets, or pesto on the bread before toasting, instead of the olive oil and garlic powder. sauce, available in Latin markets, or pesto on the bread before toasting, instead of the olive oil and garlic powder.