Hot Food & Recipes

Servings: 18 Tamales
Category: Mexican | Main dish
Ingredients

• 18 Dried corn husks
• 1 sm Onion chopped (1/4 cup)
• 2 tb Vegetable oil
• 1/4 c Basic red sauce
• Shredded pork
• 2 tb Raisins
• 2 tb Capers
• 2 tb Snipped fresh cilantro
• 18 Pitted olives

Directions
——————————-SHREDDED PORK——————————- 1 lb Boneless pork shoulder 1 Tomato chopped 1 sm Onion cut into 1/4ths 1 Carrot cut into 1″ pieces 1 Stalk celery cut into 1″ -pieces 1 tb Chili powder 1 ts Salt 1/4 ts Cumin seed 1/4 ts Dried oregano 1/4 ts Pepper 1 Clove garlic 1 Bay leaf——————————–TAMALE DOUGH——————————– 1 c Shortening or lard 2 Cups masa harina 3 ts Baking powder 2 c Pork broth Shredded pork: Place all ingredients for pork in a 3-qt saucepan. Add enough water to cover. Heat until boiling; reduce heat. Cover and simmer till pork is tender, about 1 1/2hours. Drain, reserve broth for Tamale dough. Tamale Dough: Beat all dough ingredients in a large mixer bowl on low speed scraping bowl constantly until mixture forms a smooth paste. Beat on medium speed until light and fluffy about 10min. Preparation of the Tamales: Cover corn husks with warm water and let stand until pliable at least 2 hours. Cook and stir onion in oil in 3 qt saucepan until tender. Stir in Red Sauce, shredded pork, and remaining ingredients except for dough and olives. Heat to boiling; reduce heat. Cover and cool 15 minutes. Drain corn husks; pat dry with paper towels. Spread 1/4 cup dough across center of each husk for 1 edge to within 1/2 inch of the other edge. Spoon 2 Tbsp of pork mixture into center of dough and top with an olive. Roll husks about the filling starting with the dough edge. Fold both ends upward toward center and secure with a string if necessary. Place Tamales on rack in Dutch oven or steamer. Pour boiling water into Dutch oven just to rack level. Cover Dutch oven. Keep water simmering over low heat 1 hour. Posted to MM-Recipes Digest by “Kendig – von Fehrn” on Dec 8, 1998

Servings: 12 servings
Category: Mexican
Ingredients

• 1 cn Chili con Carne; No. 2 can
• -Gebhardt’s
• 1 md Head cabbage
• 1/2 c Rice
• 1 ts Salt
• 2 c Tomatoes
• 1/2 c Water
• 1/4 c Vinegar
• 1/2 c Brown sugar
• 1/2 ts Salt
• 1 Onion; sliced

Directions
Recipe By : Gebhardt’s 1942 Boil rice in rapidly boiling water to cover for 10 min.; drain; mix with Gebhardt’s Chili con Carne and salt. Select medium-sized head cabbage with loose leaves; cut around heart; cook in boiling water until leaves wilt, about 6 min. Cool; separate leaves. Place 2 Tbl. of chili mixture on cabbage leaf, fold edges over; roll. Place rolls in large, buttered casserole; cover with remaining ingredients, mixed; bake in slow oven (325 F.) for 30 min. or until gravy is heavy. Yield: 12 or more servings. Posted to EAT-LF Digest by Leon on Mar 31, 1999, converted by MM_Buster v2.0l.

Servings: 4 servings
Category: Mexican & s | Vegetables | Vegetarian | Appetizer
Ingredients

• 6 lg Tomatoes; halved and seeded
• 2 Red bell peppers; seeded and
• -quartered lengthwise, top
• -and bottom removed
• 1 Green bell pepper; (as
• -above)
• 2 Yellow bell pepper; (as
• -above)
• 2 Anaheim chili pepper; seeded
• 1 Red onion; sliced in 1/4′
• -rings
• 1 lg Avocado; peeled and mashed
• 3 tb Yogurt cheese; (strained
• -yogurt)
• 1 tb Parmesan cheese; freshly
• -grated
• 1/8 ts Ground black pepper
• 4 Whole wheat tortillas
• Cayenne pepper; optional
• Jalapeno; finely chopped;
• -opt
• 3 tb Cilantro; chopped

Directions
Preheat broiler. Place the tomatoes, peppers , and onion directly on a baking sheet, skin side up, within 2 inches of the heating element. After about 5 minutes, remove the tomatoes, turn the onions, and broil 5 minutes. The pepper skins will be blistered and black. Set the onions aside with the tomatoes. Transfer the charred peppers directly to a paper bag, seal, and let cool for 20 ,minutes. Peel off the charred black pepper skins. Mix the mashed avocado with the strained yogurt, parmesan chees, and black pepper, and spread evenly over the tortillas. Preheat the oven to 400F. Cover 2/3 of each tortilla with layers of the roasted vegetables in the following order: onins, tomatoes, re, green, yellow, and Anaheim peppers. If you want it hot, then add cayenne or jalapeno pepper as desired. Sprinkle with the cilantro and roll the quesadillas from the filled side to the empty flap. Transfer the quesadillas to a shallow baking pan, cover with foil, and bake for 10 minutes. Serve either whole or sliced into 1-inch pieces. Serve with salsa, watercress, cilantro, or finely cut discs of jicama. Per serving: 343 Calories; 11g Fat (28% calories from fat); 11g Protein; 56g Carbohydrate; 2mg Cholesterol; 242mg Sodium Food Exchanges: 1 1/2 Starch/Bread; 1/2 Lean Meat; 5 Vegetable; 2 Fat Recipe by: Graham Kerr’s Best Posted to EAT-LF Digest by “Ellen C.” on Apr 1, 1999, converted by MM_Buster v2.0l.

Servings: 6 servings
Category: Mexican | Cheese/eggs | Pork | Meats
Ingredients

• 1/2 lb Chorizo sausage; bulk
• 8 oz Whole green chiles; *
• 4 oz Monterey jack cheese; **
• 5 Eggs; large
• 1/2 c Milk
• 1/4 ts Pepper

Directions
* You should use 2 4-oz cans of the green chiles and drain each can before using. ** There should be about 1 cup of the shredded Monterey Jack Cheese. Heat the oven to 350 degrees F. Generously grease a 9-inch pie plate 1 1/4-inches deep. Cook and stir the sausage in a skillet until done; drain on paper toweling. Cut a lengthwise slit in each chile and open them up. Arrange on the bottom and sides of the pie plate forming a shell. Sprinkle with the cheese and sausage. Beat the eggs slightly and then beat in the milk and pepper. Pour the mixture into the chile-line pie plate. Bake, uncovered, until a knife inserted halfway between the center and the edge comes out clean, about 30 minutes. Let stand for 10 minutes before cutting. Converted by MM_Buster v2.0l.

Servings: 4 servings
Category: Mexican
Ingredients

• 1 c Great Northern Beans; Rinsed
• -And Drained
• 1/2 ts Ground Cumin
• 8 Flour Tortillas
• 4 ts Chopped Pickled Jalapeno
• 1/2 c Chopped Green Chiles
• 1 3/8 c Black Beans; Rinsed And
• -Drained
• 8 sl Tomato
• 3/4 c Cheddar Cheese; Lowfat,
• -Shredded
• 4 ts Minced Fresh Cilantro
• 8 oz Plain Low-Fat Yogurt
• Vegetable Cooking Spray

Directions
Combine Great Northern beans and ground cumin in a small bowl. Place 1/4 cup bean mixture on each of 4 tortillas; mash with a fork to within 1/2 inch of the sides. Sprinkle each portion with 1 teaspoon jalapenos; top with 2 tablespoons chiles and 1 tablespoon black beans. Arrange 2 tomato slices on each portion; top with 3 tablespoons cheese, 1 teasoon cilantro, and remaining toritllas. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2 inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatual; cover and refirgerate. Place a large nonstick skillet coated with cooking spray over medium- high heat until hot. Add 1 quesadilla; cook 3 minutes on each side or until golden. Remove quesadilla from skillet. Set side; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges. Serrve warm with yogurt cheese. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn70@earthlink.net on Apr 21, 1999, converted by MM_Buster v2.0l.

Servings: 12 servings
Category: Mexican
Ingredients

• 1/2 c Carrots; diced
• 1/2 c Potatoes; diced
• 1/2 c Turnips; diced
• 1/4 c Rice
• 1/2 c Celery; diced
• 1 lg Onion; chopped
• 1 qt Water
• 2 ts Salt
• 1 cn Chili; No. 2 Gebhardt’s con
• -Carne plain
• 1 cn Tomatoes; No. 1

Directions
Recipe By : Gebhardt’s 1942 In deep pot cook vegetables in boiling, salted water about 10 min.; add Gebhardt’s Chili con Carne, tomatoes, rice; simmer until vegetables are tender and gravy heavy. Do not stir mixture, or over-cook vegetables. Yield: 12 servings. Posted to EAT-LF Digest by Leon on Mar 31, 1999, converted by MM_Buster v2.0l.

Servings: 8 servings
Category: Mexican | Sauces
Ingredients

• 2 Ripe mangos
• 1 md Jicama
• 1 md Onion; preferably sweet
• 2 lg Jalapeno peppers
• 2 lg Hot peppers
• 1 cn Concentrated orange juice
• 1 md Lime

Directions
* preferably Habanero or Manzanno/Ricoto Finely chop the jicama in a processor. Squeeze the lime over it to keep it from browning and to add flavor. Add one can of water to the orange juice concentrate (instead of the 3 cans called for in orange juice). Pour 1/2 cup of the orange juice over the jicama. Cover with plastic and refrigerate overnight. The jicama readily takes on the flavor of the oranges and will taste like “crunchy oranges”. You can add water to the remaining orange juice and use it for juice. At least 3 hours before you need the salsa, Finley mince the onion (preferably Vidalia onion or Texas 1015). Using the processor, mince the jalapeno and habanero after removing the seeds. Peel the mangos and coarsely chop by pulsing the processor. Combine all ingredients and cover with plastic until time to serve. This is good served with tortilla chips or served over grilled chicken. I even like it over vanilla ice cream. It will be very hot to non-chile Heads, but very mild and delicious to those who love chile peppers. This recipe designed as a joint effort between Tom Greaves and Patricia Wriedt. Recipe by: Patricia Wriedt – Mexico City Converted by MM_Buster v2.0l.

Servings: 4 servings
Category: Mexican
Ingredients

• 10 1/2 oz Extra-Firm Light Tofu; Cut
• -Into 1/2″ Cubes
• 1 ts Ground Cumin
• 1 ts Chili Powder
• 1/2 ts Ground Cinnamon
• 2 ts Cider Vinegar
• 2 ts Vegetable Oil
• 1 c Sliced Onion; Separated Into
• -Rings
• 1 c Red Bell Pepper; Julienned
• 1 c Zucchini; Julienned
• 1/2 c Black Bean Salsa
• 1/4 ts Salt
• 4 Fat-Free Tortillas
• 1/4 c Sliced Green Onions
• 1/4 c Low-Fat Sour Cream
• 1/4 c Lowfat Cheddar Cheese

Directions
Place tofu in a shallow dish. Sprinkle with cumin, chili powder, cinnamon, and vinegar. Toss gently to coat; set aside. Heat oil in a large nonstick skillet over medium heat. Add onion, saut?2 minutes. Add bell pepper and zucchini; saut?4 minutes. stir in tofu mixture, salsa, and salt, cook 2 minutes, stirring occasionally. Remove from heat. Warm tortillas according to package directions. Spoon about 3/4 cup tofu mixture down center of each tortilla. Top with 1 tablespoon each of green onions, sour cream, and cheese; roll up. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn on Jun 21, 1999, converted by MM_Buster v2.0l.

Servings: 4 servings
Category: Mexican
Ingredients

• 3/4 lb Ground Round
• 1/4 c Sliced Green Onions
• 3/4 c Taco Sauce
• 1/4 ts Garlic Powder
• 1/8 ts Pepper
• 15 oz Kidney Beans; Drained
• 8 3/4 oz Corn; Drained
• 2 oz Fat-Free Baked Tortilla
• -Chips
• 3 c Shredded Lettuce
• 1 c Chopped Tomato
• 1 c Cheddar Cheese; Lowfat,
• -Shredded
• 1/2 c Salsa
• 1/2 c Fat-Free Sour Cream

Directions
Cook meat and green onions in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, and return meat mixture to pan. Stir in taco sauce, garlic powder, pepper, beans, and corn, and cook until thoroughly heated. Spoon 1 cup meat mixture 1/2 cup chips, and top with 3/4 cup lettuce, 1/4 cup tomato, 1/4 cup cheese, 2 tablespoons salsa, and 2 tablespoons sour cream. Repeat with remaining ingredients. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn on Jun 29, 1999, converted by MM_Buster v2.0l.

Servings: 12 servings
Category: Mexican
Ingredients

• 1 ts Olive Oil
• 1 c Diced Tomato
• 1/2 c Diced Red Bell Pepper
• 1/2 c Diced Green Bell Pepper
• 1 tb Chili Powder
• 2 ts Dried Oregano
• 1 ts Ground Cumin
• 1 Garlic Clove; Minced
• 1 c Chickpeas; Canned, Rinsed
• -And Drained
• 1/2 c Black Beans; Cooked, Rinsed
• -And Drained
• 8 oz No-Salt-Added Tomato Sauce
• 12 Taco Shells
• 3/4 c Shredded Lettuce
• 3/4 c Diced Tomato
• 1/2 c Cheddar Cheese; Lowfat,
• -Shredded
• 1/2 c Salsa

Directions
Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion and next 6 ingredients (onion through garlic), and saut?2 minutes. Add chickpeas, beans, and tomato sauce. Bring to a boil; reduce heat, and simmer 20 minutes or until thick. Prepare taco shells according to package directions. Spoon 1/4 cup bean mixture into each taco shell. Top each with 1 tablespoon lettuce, 1 tablespoon tomato, 2 teaspoons cheese, and 2 teaspoons salsa. Recipe by: Cooking Light Posted to EAT-LF Digest by “Sherilyn” on Aug 24, 1999, converted by MM_Buster v2.0l.