Hot Food & Recipes

Servings: 4 Servings
Category: Mexican | Meats
Ingredients

• 2 lb Thinly cut beef skirt steaks
• 3 c Orange juice
• 4 Oranges, cut into 1/2″
• Slices

Directions
Pound met with side of saucer to tenderize, if needed. Cut meat into serving pieces. Place steaks in bowl; pour orange juice over meat. Marinate at room temperature 3 hours or in refrigerator overnight. Drain marinade and reserve. Grill meat and orange slices over hot charcoal to taste. Heat orange juice marinade; serve as sauce.

Servings: 12 Tacos
Category: Mexican
Ingredients

• 1 lb Beef filet
• 12 Corn tortillas, warmed in
• Foil or briefly in oven
• 1 Medium sweet onion, finely
• Chopped
• 2 Medium tomatoes, finely
• Chopped
• 2 c Shredded lettuce
• Fresh salsa

Directions
Charcoal broil the filet. As it is getting done, warm the tortillas on dinner plates in a 350F oven. Thinly slice the beef and place in bowl. Place the onion, tomatoes, lettuce, and salsa in similar bowls. Place the tortillas in a napkin lined basket. Assemble the tacos by placing a layer of meat in a tortilla, then layers of onion, tomatoes, lettuce, and salsa.

Servings: 6 Servings
Category: Mexican | Main dish
Ingredients

• 4 lb Pork(ribs, chops or other)
• 2 ts Salt
• 3 Garlic cloves, crushed
• 2 ts Whole leaf oregano
• 1 qt Blended red chili sauce

Directions
Sprinkle meat with salt. Add garlic and oregano to blended chili. Pour over meat and marinate in refrigerator 6-8 hours or overnight. Cook slowly on top of stove or in 350 oven until meat is done, about 1 hour. Thick slices of potatoes may be marinated with the meat. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Servings: 1 Servings
Category: Mexican | Pork & ham | Breads | Muffins & r
Ingredients

• 1 c Chile caribe
• 4 c Water
• 2 ts Salt
• 3 Cloves garlic
• 2 tb Ground Mexican oregano
• 2 tb Ground comino — ( cumin )
• 5 lb Pork loin chops — thinly
• Sliced

Directions
Combine the Chile Caribe and water in a blender ans whirl intul mixed into a sauce. It will become somewhat thick, similar to ketchup in consistancy. Add salt, garlic, oregano and comino to the sauce and mix well. Trim the excess fat from the pork and lay slices flat in a large baking dish. Cover with the sauce; turn the meat once to coat evenly on both sides. Allow to marinate in the refrigerator overnight. You can either cook this in the oven covered with aluminum foil at 325 degrees for 30 minutes then uncover and bake another 30 minutes or grill over a fire with mesquite CHUNKS ( chips just burn up, chunks give a much better flavor ) that have been soaked for several hours in water. I prefer the grilling method. I also add a touch of oil to the marinade and baste my pork loin with it when grilling. This makes great fajitas or just serve the meat as an entree with rice and good beans. Recipe By : Red Fla From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Servings: 1 Servings
Category: Mexican
Ingredients

• 2 c Black beans
• 3 tb Olive oil
• 1 md Onion; finely chopped
• 1 Red bell pepper; Seeded And
• -Chopped or 2 pimientos,
• -chopped
• 4 Garlic cloves
• 1 ts Ground cumin
• 1 tb Sugar
• Salt

Directions
(VENEZUELA) (black beans) Wash and pick over the beans. Put the beans to soak for 2 to 4 hours in a saucepan in enough cold water to cover by 2 inches. Add enough water to cover the beans by 1 inch as they will have absorbed much of the soaking water, bring to a boil, cover, and cook until the beans are tender, about 2 hours. In a skillet heat the oil and saute the onion and bell pepper until both are soft. Add the garlic, cumin, sugar, and the pimientos, if using instead of bell pepper. Saute for a minute or two, then stir into the beans. Season with salt to taste, and cook, partially covered, over low heat for 1/2 hour longer. The beans will be quite dry. From THE BOOK OF LATIN AMERICAN COOKING by Elisabeth Lamber Ortiz. New York: Vintage Books, 1969-1979. Posted to MC-Recipe Digest by Nancy Berry on Mar 16, 1998

Servings: 2 Servings
Category: Mexican | Sauces
Ingredients

• 1/2 c Finely diced Avocado
• 1 1/2 c Peeled, seeded, finely>>>
• Chopped tomatoes (abt. 2)
• 1/2 c Red onion, diced
• 1/4 c Diced jalapeno, fine
• 1/4 c Diced bell pepper, fine
• 1/4 c Fresh parsley, chopped
• 1/8 ts Sugar
• Salt

Directions
Chop each vegetable by hand or with food processor. Mix together in a nonaluminum bowl. Add the sugar and salt to taste. Adjust the sesonings if necessary. Let the salsa sit for at least 1 hr. Stir well before serving. Yield: Approx. 2 cups

Servings: 6 Servings
Category: Mexican
Ingredients

• 2 tb Lard; bacon drippins, or
• -butter
• 1 lg Onion; coarsely chopped
• 3 lb Lean beef; cut in 1/2 cubes
• 3 Medium-size garlic cloves;
• -finely chopped
• 1/4 c Hot chile; ground
• 1/4 c Mild chile; ground
• 1 tb Ground cumin
• 3 1/2 c Water
• 1 1/2 ts Salt or to taste

Directions
Heat lard in a large pot over medium heat. Add onion and cook until softened. Remove from heat. Add meat, garlic, ground chiles and cumin to pot. Break up any lumps. Stir in the water and salt. Return to heat. Bring to boil, then reduce heat and simmer, uncovered, 2 1/2 to 3 hours, stirring occasionally, until the meat is very tender and the flavors are well blended. Add more water if necessary. Taste and adjust seasonings. Have ice water on hand. Some folks add cooked red beans to this wonderful mixture, I do not! but you be the judge. Recipe by: Melissa Scott-sister Posted to TNT – Prodigy’s Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Aug 20, 1997

Servings: 6 Servings
Category: Mexican | Desserts
Ingredients

• 8 Slices toasted bread
• 2 c Water
• 1 c Sugar
• 1 ts Cinnamon
• 1/2 ts Nutmeg
• 1/2 ts Cloves
• 1/4 ts Salt
• 1 1/2 c Grated cheddar cheese
• 1 1/2 c Raisins
• 2 tb Butter
• 1 Whipped cream(optional)

Directions
Toast the sliced bread, break into 2″ pieces. Make a syrup of water, sugar, spices and salt. Bring to a boil and simmer for 10 minutes. BUtter an oblong baking pan. Layer bread, cheese, raisins and butter. Pour syrup over bread mixture and bake at 350 for 20 minutes or until syrup is absorbed. May be served warm or cold. If served warm, top with whipped cream. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Mexican | Poultry
Ingredients

• 2 1/4 lb Split chicken breasts –
• Boneless
• 2 ts Chili powder
• 2 tb Canola oil
• 14 1/2 oz Cn Mexican-style tomatoes
• 1 cn Green chiles — chopped
• 2 tb Fresh lime juice
• 1 tb Hot pepper sauce
• Shredded lettuce
• Monterey jack cheese –
• Shredded
• Lime wedges
• Corn tortillas — warm,
• Optional

Directions
Rub chicken with chili powder. In large nonstick skillet, over medium heat, heat oil. Add chicken; cook 4 to 5 minutes on each side, or until browned. Meanwhile, in medium bowl, combine tomatoes, chiles, lime juice and pepper sauce; add to skillet. Reduce heat to medium-low; cover and simmer 12 to 15 minutes, or until chicken is cooked through. To serve, place chicken on bed of shredded lettuce; top with sauce from skillet. Sprinkle with shredded cheese and garnish with lime; accompany with a basket of warm tortillas. Recipe By : From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Mexican | Soups & ste | Breads | Muffins & r
Ingredients

• 6 Green chiles — roasted &
• Peeled
• 1/2 lb Mexican white cheese
• 3 md Potatoes
• 1 Onion — minced
• 1/4 c Tomato sauce
• 1/2 c Milk
• 2 tb Oil
• 6 c Water
• 1 ts Salt
• 1/2 ts Pepper

Directions
Peel and dice the potatoes. Fry in the oil a few minutes, until glazed. Add the other ingredients, crumbling in the cheese. Cook at least 25 minutes, or until the potatoes are cooked. Recipe By : Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip