Enchiladas Verdes de Jocoque
(Green Chile, Sour Cream Enchiladas)

Yield: 3 servings                  Heating time: Approximately
Temperature: Medium-high              15 minutes
 Medium, 350°F
Ingredients
3 cups chicken broth               9 Corn Tortillas**
3 tablespoons flour                2 cups grated sharp cheddar
1 cup cooked chicken                 cheese
1 cup chopped green chile*         1 medium onion, chopped
1/2 teaspoon garlic salt           2 cups sour cream
Shortening
Directions
1. Combine 1 cup of broth with the flour in a medium-sized saucepan.
   Add the remaining broth and cook on medium heat until thickened.
2. Stir the chicken, chile, and garlic salt into broth and set
   aside.
3. Heat 1/2 inch of shortening in a heavy pan at medium-high heat.
4. Quickly dip each tortilla into the shortening to soften. Drain on
   absorbent towels.
5. Combine 1 cup cheese, onion, and sour cream in a medium-sized
   mixing bowl.
6. Assemble the enchiladas by placing 1/4 cup of sauce on each
   dinner plate, followed by a tortilla, 1/4 cup of sauce, and 
   1/3 cup of sour cream mixture. 
   Top with remaining sauce and cheese. 
7. Place in a 350°F oven for 15 minutes, or until cheese
   melts.

NOTE: Traditionally, enchiladas are topped with a fried or poached
egg before serving.

16

Chimichangas de Pollo
(Chicken-filled, Fried Tortillas)

Yield: 8 servings                    Total Cooking Time:
Temperature: Medium-High,              Approximately 1 hour
 Medium, Low                           45 minutes.
 Ingredients
1 3 1/2 pound whole chicken          1/4 teaspoon crushed leaf
6 cups water                             oregano
1 medium onion, studded with         1/4 teaspoon crushed leaf basil
  2 whole cloves                     1/8 teaspoon cinnamon
2 stalks celery                      8 Four Tortillas, warmed**
2 large whole garlic cloves,         Shortening
   peeled                            2 cups sour cream (optional)
1 bay leaf                           1 cup Guacamole***(optional)
2 tablespoons shortening             2 cups grated cheddar cheese
1 large onion, thinly sliced            (optional)
1 garlic clove, minced               Shredded lettuce (optional)
1 large tomato, cored and diced      Tomato sedges (optional)
1 jalapeño chile*                  
1 teaspoon salt
1/8 teaspoon black pepper
Directions
1. Place the chicken, water, onion, celery, 2 garlic cloves, and
   bay leaf in a medium-sized stewing pot. Cook chicken at medium heat
   for approximately 1 1/2 hours, or until the chicken is tender. Allow
   chicken to cool, remove meat from bones, and chop. 
   (Broth from chicken may be reserved for future use).
2. Place shortening, sliced onion, and 1 minced garlic clove in a
   medium-sized skillet and sauté mixture at medium heat until
   onion is tender. Add the chopped chicken, tomato, jalapeño
   chile, and remaining seasonings and simmer at low heat for 10-15
   minutes.
3. Place approximately 1/2 cup of chicken mixture horizontally
   across the bottom half of each tortilla. Do not extend the mixture
   beyond 1 1/2 inches at the sides and bottom. Fold the sides in
   over the filling and roll the tortilla jelly-roll style. Secure
   each roll with a toothpick.
4. Heat 2-inches of shortening in a heavy pan at medium-high heat.
5. Fry each rolled tortilla in hot shortening until crisp and
   lightly browned. Drain on absorbent towels.
6. Assemble the chimichangas by placing each rolled tortilla on a
   plate and garnish with 1/4 cup of sour cream, 2 tablespoons of
   guacamole, 1/3 cup of cheddar cheese, lettuce, and tomato wedges.

17

Chilaquiles
(Tortilla Casserole)

Yield: 4 servings                    Cooking Time: 20-25 minutes
Temperature: Medium-High,              
 Medium, Low                           
Ingredients
Shortening                           1 recipe Basic Red Chile Sauce*
6 Corn Tortillas*                    1/2 pound Monterey Jack
1/4 cup shortening                      cheese, cubed
1/2 cup chopped onion                3/4 cup sliced Mexican chorizos
Directions
1. Heat 1/2 inch of shortening in a heavy pan at medium-high heat.
2. Quickly dip each tortilla into the shortening to soften. Drain on
   absorbent towels. Set aside.
3. Heat 1/4 cup shortening in a medium-sized skillet. Add onion to
   the shortening and sauté at medium heat. Drain.
4. Add chile sauce, cheese, chorizos, and tortillas to
   sautéed onion. Cook mixture at low heat until cheese is
   melted and tortillas are tender.

18

Burritos de Frijol
(Pinto-bean-filled Tortillas)

Yield: 6 burritos                   Heating Time: Approximately
Temperature: Medium, 350°F       Freezes Well             
Ingredients
1 teaspoon shortening               2 cups grated sharp cheddar
2 cups cooked, mashed, pinto          cheese
  beans*                            2-4 cups Red or Green Chile 
1/4 teaspoon garlic powder            Sauce**
6 Flour Tortillas**                 Shredded lettuce (optional)
2 green onions, finely chopped
Directions
1. Place shortening in a medium-sized skillet. Add beans and
seasonings and heat at medium heat.
2. Place 1/3 cup of bean mixture on bottom third of each tortilla.
Top with onions and 1/4 cup cheese and fold tortilla into thirds.
Place burritos in a greased 1 1/2 quart casserole dish.
3. Pour red or green chile sauce over burritos and garnish with
remaining cheese.
4. Place in a 350°F oven for 15 minutes, or until the cheese
melts. Garnish with lettuce.

19

Chiles Rellenos
(Stuffed Green Chiles)

Yield: 6 servings                    Frying Time: Approximately
Temperature: Medium-High             5-10 minutes
Freezes well (May be frozen after frying).
Ingredients
Shortening                           Batter for Stuffed Green
12 large, peeled, whole green          Chile  (see below)
  chiles with stems                  Red or Green Chile Sauce*
1 pound sharp cheddar cheese,      
  cut into strips
 Directions 
1. Heat 4 inches of shortening in a heavy pan on medium-high heat.
2. Slit chiles open crosswise below stems.
3. Insert strips of cheese into chiles.
4. Dip stuffed chile into batter and fry in hot shortening until
   golden brown. Drain on absorbent towels.
5. Serve with red or green chile sauce.

20

Batido para Chile Rellenos
(Batter for Stuffed Green Chiles)

Yield: Enough for 12 chiles
Ingredients
1 cup flour                         3/4 cup cornmeal
1 teaspoon baking powder            1 cup milk, approximately,
1/2 teaspoon salt                     more may be added for smooth
2 eggs, slightly beaten               batter
Directions
1. Combine flour, baking powder, salt, and cornmeal in a
   medium-sized bowl.
2. Blend milk with eggs and add to dry ingredients. Mix well.
3. Proceed with step 4 of Chiles Rellenos recipe.

21

Yield: 4 servings                   Cooking Time: 20 minutes
Ingredients
1/2 pound lean ground beef          1/4 teaspoon cumin
1/4 cup finely chopped onion        1 cup chopped green chile*
2 tablespoons flour                 4 eggs
1 1/2 cups beef bouillon            4 whole green chiles, stems
3/4 teaspoon salt                     removed
1/4 teaspoon garlic powder          1/4 pound sharp cheddar cheese
1/4 teaspoon oregano.
Directions
1. Fry ground beef and onion in a medium-sized skillet at medium
   heat unti beef is browned. Drain.
2. Stir in flour and add bouillon and seasonings. Stir and cook
   until sauce begins to thicken. Add chopped green chile and simmer
   at low heat for 15 minutes.
3. Prepare eggs as for scrambled eggs.
4. To assemble each relleno, place one-fourth of scrambled egg
   mixture on each plate. Top with 1 whole chile split in half,
   prepared sauce, and cheese.

NOTE: Before serving, may be placed in a 350°F oven until
      the cheese is melted.

22

Tamales
(Chile, Meat, Cornmeal-filled Corn Husks)

Yield: 5-6 dozen                    Steaming Time: 45 minutes
Freezes Well
Ingredients
Corn Husks                          Masa*
Water                               Chile con Carne para Tamales*

1. Rinse corn husks and soak in warm water until pliable.
2. Spread the center portion of each husk with 2 tablespoons of masa
   mixture. Top with 1 tablespoon* of chile-meat filling.
3. Fold the sides of the husk toward the center, the bottom of the
   husk up, and the top down. Tie each tamale with a corn husk strip.
4. Pour 2 inches of water into a large steamer. Arrange tamales on a
   rack in steamer above the water level.
5. Steam tamales for 45 minutes (Longer at high altitudes. May also
   be steamed in a pressure cooker for 20 minutes at 15 pounds
   pressure.)

23

Masa
(Cornmeal Mixture)

Yield: Filling for 5-6 dozen tamales
Ingredients
6 cups masa harina*                 2 cups lard
3 1/2 cups warm water,              2 teaspoons salt
  approximately
 Directions 
1. Combine the Masa Harina and water in a large mixing bowl to make
   masa. Set aside.
2. Cream the lard and salt in a medium-sized mixing bowl using a
   mixer at medium speed.
3. Add the creamed lard to the masa and mix well.

24

Yield: Approximately 6 cups         Cooking Time: Approximately
Temperature: Medium                    45 minutes
Ingredients
1 1/2 pounds beef or pork,          2 cups meat broth
  stewed and shredded               1/2 teaspoon salt
2 tablespoons lard                  1/8 teaspoon oregano
1 tablespoon flour                  1/4 teaspoon comino
1/2 cup Red Chile Powder*           1/2 teaspoon garlic salt
Directions
1. Combine meat and lard in a large skillet and fry meat at medium
   heat until browned.
2. Add the flour to meat and cook for 1 minute, stirring constantly.
3. Add the chile powder, broth, and seasonings to the meat. Cook at
   medium heat for approximately 30 minutes, stirring constantly until
   the mixture has thickened.

25

Cacerola de Tamales
(Chile, Meat, Cornmeal Casserole)

Yield: 12 servings                 Baking Time: 20 minutes
Temperature: Medium, 35o°F        Freezes Well
Ingredients
1 pound ground beef                1 teaspoon salt
1/4 pound ground pork              1/8 teaspoon pepper
1/2 cup chopped onion              1 3/4 cups grated sharp
1 clove garlic, minced               cheddar cheese
2 cups canned tomatoes             1 cup plus 2 tablespoons
1/2 cup chopped ripe olives          cornmeal
2 tablespoons chopped green        3 cups water
  chile*
Directions  
1. Fry ground beef and pork in a medium-sized skillet at medium heat
   until beef is browned.
2. Add onion and garlic to meat mixture and cook until onion is
   tender. Drain.
3. Add tomatoes, olives, green chile, salt, and pepper to mixture
   and cook for approximately 20 minutes. (Water may be added to
   the mixture if a thinner consistency is desired.)
4. Add 1/4 cup of cheese and 2 tablespoons of cornmeal to mixture,
   cook for 2-3 minutes, and set mixture aside.
5. Place remaining cornmeal and water in a medium-sized saucepan.
   Cook cornmeal mixture, stirring occasionally, until cornmeal is
   thick.
6. Spread half of cornmeal mixture in bottom of a greased 9x13 inch
   baking pan. Place meat mixture over top of cornmeal and spread
   remaining half of cornmeal over top of filling. Top with remaining
   cheese.
7. Bake in a 350°F oven for 20 minutes.

26

Tacos
(Filled, Fried Tortillas)

27

Chalupas
(Filled Tortilla Boats)

Yield: 12 chalupas                     Heating Time: Approximately
Temperature: Medium-High                 10 minutes
 35o°F
 Ingredients
Shortening                             2 cups grated sharp cheddar
12 Corn Tortillas*                       cheese
Salt                                   1 1/2 cups shredded lettuce
3 cups Frijoles Refritos *             2 tomatoes, chopped
2 cups Red or Green Salsa*             1 1/2 cups Guacamole
Directions
1. Heat 4 inches of shortening in a heavy pan at medium-high heat.
2. Fry each tortilla in hot shortening, submerging it with a round,
   wooden roller, ladle, or similar object. (Tortilla will form into a
   cup shape.) Drain on absorbent towels and sprinkle lightly with
   salt.
3. Fill chalupa with 1/4 cup of beans, 2 tablespoons of salsa, and 2
   tablespoons of cheese.
4. Place chalupas on a baking sheet and heat in a 375°F oven
   for approximately 10 minutes, or until cheese melts.
5. Garnish chalupas with lettuce, tomato, and guacamole before
   serving.

28

Yield: 3-4 servings                  Cooking Time: Approximately
Temperature: Medium, Low               30 minutes
Freezes Well
Ingredients
1/2 cup chopped onion                1/2 teaspoon garlic salt
1 pound ground beef                  1/2 teaspoon salt
2 cups tomato sauce*                 1/4 cup Red Chile Powder**
2 cups pinto beans                   2 cups water, approximately
Directions
1. Fry onion and beef in a medium-sized skillet at medium heat until
   beef is browned. Drain.
2. Add remaining ingredients and simmer at low heat for
   approximately 30 minutes.

29

Tostadas Compuestas
(Chile, Meat-filled Tortilla Boats)

Yield: 3-6 servings                   Total Frying Time:
Temperatue: Medium-High                Approximately 5-10 minutes
Ingredients
Shortening                            2 cups shredded lettuce
6 Corn Tortillas*                     2 tomatoes, chopped
3 cups Chile Con Carne*               1 1/2 cups grated sharp
1/2 cup chopped green onions            cheddar cheese
Directions
1. Heat 4 inches of shortening in a heavy pan on medium-high heat.
2. Fry tortillas in hot shortening until crisp, holding down in the
center with round wooden roller. ladle, or similar ogbject.
(Tortilla will form into a cup shape.) Drain on absorbent towels.
3. Fill each tostada with chile con carne and top with onions,
lettuce, tomatoes, and cheese.

30

Chicharrones
(Cracklings)

Yield: 1 1/2 cups                       Freezes Well
Temperature: Medium
Ingredients
1 pound pork steak, cubed               1/4 teaspoon garlic salt
1/2 teaspoon salt
Directions
1. Fry pork in a heavy skillet at medium heat until crisp. Drain on
   absorbent towels.
2. Season cracklings with salt and garlic salt.

31

Yield: 2-3 servings                     Cooking Time:Appproximately
Temperature: Medium, Low                  1 1/2 hours
Ingredients
2 pounds tripe                          2 tablespoons chopped onions
Water                                   2 tablespoons flour
2 tablespoons shortening                1/8 teaspoon garlic salt
2 eggs, separated
Directions
1. Place tripe in a large saucepan and cover it with water. Simmer
   at low heat until tripe is tender.
2. Drain tripe and reserve liquid. Remove and discard fatty portions
   of tripe and cut tripe into 1-inch pieces. Set aside.
3. Sauté onion in shortening in a medium-sized saucepan at
   medium heat. Set aside.
4. Beat egg whites until stiff in a small mixing bowl. Add egg yolks
   and continue to beat until mixture is lemon colored. Add flour
   and salt and mix well.
5. Fold cooked tripe into egg mixture. Add tripe mixture to saucepan
   containing sautéed onions. Cook at medium heat until eggs
   are set.
6. Add reserved liqued from tripe and garlic salt to egg mixture and
   simmer at low heat for 5-10 minutes.