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1. Put the beef roast and pork roast in a pot and add just enough water to cover the meat. Cover the pot and turn heat to medium. Simmer until the meat is completely cooked, at least 1 hour. Do not discard the cooking liquid.

2. Combine the flour, baking powder, ¼ teaspoon salt, and 1 tablespoon sugar. Blend in the shortening.

3. Beat the egg in a separate bowl and slowly add to the flour mixture. Add the water and mix to form a dough. Roll out the dough to about ds02 -inch thick and cut with a biscuit cutter.

4. Remove the meat from the bones. Discard the bones and grind the meat with a meat grinder or food processor. Place the meat in a large pot. Add the raisins, applesauce, ¼ cup sugar, cinnamon, cloves, ¼ teaspoon salt, and ds02 cup chopped pecans. Mix to combine, adding enough of the cooking liquid from the meat to thoroughly moisten the mixture.

5. Simmer, uncovered, for 15 minutes, adding more water if the mixture seems dry. Make sure the mixture holds together, though; it should not be runny.

6. Put about 3 tablespoons of meat mixture in the center of each of the biscuits. Fold over and pinch the edges shut.

7. Heat the oil in a large frying pan until medium hot. Add several empanaditas. Fry on both sides until golden brown. Place on paper towels to cool.

Enchiladas

9781440525872_0008_001 Serves 2

$ Total Cost: $4.85

½ cup tomato salsa

6 corn tortillas

1½ cup refried beans

1 cup grated Monterey jack cheese

¾ cup red or green chili sauce

Experiment until you find your own favorite ingredients. Try mixing beans and meat or adding Spicy Chicken (see recipe to follow). Or, for a cheesy enchilada, mix 3 different cheeses and don’t include meat or beans.

1. Preheat oven to 375°F. Ladle ½ cup of the salsa into a 9" × 12" baking pan.

2. Put ¼ cup of the beans in the center of each tortilla. Add 2 tablespoons shredded cheese. Roll up and place in baking pan.

3. When all the enchiladas are in the baking pan, cover with the remaining sauce and cheese. Bake for 15 to 20 minutes.

SPICY CHICKEN

9781440525872_0008_001 Yields 2 cups

$ Total Cost: $3.84

½ garlic clove

1 medium tomatoes

¾ fresh jalapeño chili peppers

¼ bunch fresh cilantro

¼ bay leaf

½ teaspoon salt

½ teaspoon ground black pepper

2-ounces Italian salad dressing

¼ fryer chicken (about 2½ pounds)

1. Peel and mince the garlic. Cut the tomatoes into 1-inch pieces, reserving the juice. Remove the stems and seeds from the chili peppers. Remove the stems from the cilantro.

2. Combine all the ingredients in a heavy pot. Cover and cook over medium heat for about 5 hours.

3. Remove the meat from the broth and let cool. Remove and discard the skin and bones, and shred the meat with forks or in a food processor. Discard the broth.

Burritos

9781440525872_0008_001 Serves 2

$ Total Cost: $4.87

½ cup refried beans

½ cup red rice

½ cup Shredded Beef (see recipe to follow)

¼ pound Cheddar cheese

½ cup tomato salsa

4 flour tortillas

¼ cup red chili sauce

ds02 cup sour cream

ds02 cup guacamole

Burritos are the “Poor Boy” sandwich of Mexico. They literally contain whatever is leftover from yesterday. Don’t hesitate to add olives, lettuce, or even yesterday’s ham.

1. Heat the beans, rice, and beef separately on low heat. Shred the cheese.

2. Add ¼ cup of the beans, ¼ cup beef, ¼ cup rice, and 1 tablespoon salsa to the middle of each tortilla. Drizzle 1 teaspoon of chili sauce on top. Roll up.

3. Top each burrito with a dollop of sour cream and a dollop of guacamole.

SHREDDED BEEF

9781440525872_0008_001 Yields 1 cup

$ Total Cost: $2.83

¼ garlic clove

½ medium tomato

ds06 fresh jalapeño chili pepper

ds02 bunch fresh cilantro

ds02 bay leaf

½ pound round steak

¼ teaspoon salt

¼ teaspoon ground black pepper

1-ounce Italian salad dressing

1. Peel and mince the garlic. Cut the tomatoes into 1-inch pieces, reserving the juice. Remove the stems and seeds from the chili peppers. Remove the stems from the cilantro.

2. Place all the ingredients in a heavy pot. Cover and cook over medium heat for about 5 hours.

3. Remove the meat from the broth, let cool, and cut into 2-inch cubes. Shred with forks or in a food processor. Discard broth.

Chili Rellenos

9781440525872_0008_001 Serves 3

$ Total Cost: $3.95

3 large Anaheim chilies

¼ pound Mozzarella cheese

½ small white onion

ds02 cup canned jalapeño peppers, or 2 fresh jalapeños

1 cup canned tomatoes, with juice

¼ tablespoon olive oil

1 cup chicken stock

1 tablespoon cornstarch

1 egg

1 cup masa harina or cornmeal

½ teaspoon salt

1. Preheat oven to 350°F. Place the Anaheim peppers in the oven. Turn them when the tops are white. When both sides are white, remove the peppers and put them in a paper bag. Close the bag tightly, and let the peppers cool. (This makes it easier to peel off the skin.) Peel the skin from the peppers.

2. Cut the cheese into wedges about ½ inch wide. Stuff the wedges into the chilies.

3. Peel the onion and chop into ¼-inch pieces. Drain the jala-peño peppers and cut into ¼-inch pieces. Chop the tomatoes into ¼-inch pieces, reserving the juice.

4. In a medium-sized saucepan, heat the olive oil to medium temperature. Add the onions and sauté until the onions are brown. Add the chopped chilies and tomatoes with their juice. Add the stock and cornstarch; sauté on medium heat, stirring constantly until the sauce is the consistency of gravy.

5. Beat egg, then combine with the cornmeal or masa harina; mix well. If the mixture is not sticky, add water until it is about the consistency of thick pancake batter.

6. Dip the peppers into the egg and cornmeal batter.

7. Put the peppers into a lightly greased frying pan on medium heat. Brown the peppers on all sides.

8. Cover with sauce before serving.

Bell Peppers
Bell peppers have different flavors depending on their color. Green is the most acidic and sour tasting. Red has the most peppery flavor. Yellow and orange have a gentle flavor. Combine them to create unique flavors and a beautiful dish.

Beef Tamales

9781440525872_0008_001 Serves 3

$ Total Cost: $3.64

9 large, dry corn husks

¼ cup lard

1 cup dehydrated masa harina

1 cup chicken stock

1 cup Shredded Beef (Chapter 2)

Serve with coleslaw.

1. Wash the corn husks in warm water. Place in a saucepan and cover with boiling water. Let soak for at least 30 minutes before using.

2. Beat the lard until light and fluffy. Gradually beat in the masa harina and stock until the dough sticks together and has a pastelike consistency.

3. Shake excess water from each softened corn husk and pat dry on paper towels. Spread about 2 tablespoons of dough on the center portion of each husk. Spoon about 1½ tablespoons beef onto the dough. Wrap the tamale, overlapping the sides and then folding up the top and bottom.

4. Lay the tamales in the top section of a double boiler with the open husk flaps on the bottom. Steam over simmering water for about 1 hour or until the corn husk can easily be peeled from the dough.

Using a Double Boiler
A double boiler consists of two pots, one sitting on top of the other. The food to be cooked goes in the top pot while the boiling water goes in the bottom. The steam from the boiling water cooks the food. By not having direct contact with the heat source, you eliminate the possibility of burning the food, while still being able to get it very hot.

Beef Flautas

9781440525872_0008_001 Serves 4

$ Total Cost: $3.90

8 corn tortillas

1½ cup Shredded Beef (Chapter 2)

1½ cups shredded Colby cheese

½ cup vegetable oil

Flautas can be made with spicy chicken meat, ground beef, or pork.

1. Place a tortilla on a flat surface; lay out another tortilla so that it overlaps the first tortilla about halfway.

2. Spoon about ds05 cup of the shredded beef down the center length, where the tortillas overlap. Sprinkle about 2 tablespoons of cheese on top of the meat.

3. Roll up, starting with 1 long side and rolling toward the other. Pin closed with wooden picks or small skewers.

4. Repeat with the remaining tortillas, beef, and cheese to make 8 flautas.

5. Heat the oil to medium-high in a large frying plan. Fry each flauta until golden brown on both sides.

Beef Mole

9781440525872_0008_001 Serves 3

$ Total Cost: $4.29

1½ pounds stewing beef

1½ fresh jalapeño peppers

1 medium-sized white onion

1 garlic clove

1½ medium-sized red tomato

1½ tablespoon vegetable oil

2 medium potatoes

½ medium zucchini (about 10 inches long)

1 teaspoon salt

½ teaspoon ground black pepper

When fresh vegetables are in season, don’t hesitate to add carrots, corn, or any of your favorite vegetables to this dish.

1. Place the beef in a large saucepan and fill with water to about 2 inches from the top of the pan. Bring to a boil, cover, and reduce heat to medium. Cook for 2 hours. Drain and set aside.

2. Remove the stems and seeds from the jalapeños and cut into quarters. Remove the skin from the onion and cut into quarters. Remove the skin from the garlic cloves. Remove the skin from the tomatoes and cut into quarters. Place these ingredients in blender or food processor and blend on medium until all the ingredients are puréed. They should look as though they are chopped into very small pieces, but not blended into a paste.

3. Heat the oil on medium-high setting in a large frying pan. Add the purée and cook, stirring constantly for 5 minutes.

4. Peel the potatoes and cut into 1-inch cubes. Place in a medium-sized saucepan, cover with water, and boil until tender. Drain and set aside.

5. Cut the zucchini into 1-inch cubes.

6. Combine all the ingredients in a frying pan; stir gently. Heat on medium setting for 10 minutes.

Can You Really Eat a Mole?
Moles (pronounced mo-LAY ) are actually stews made with thick, intensely flavorful sauces, usually featuring different chili peppers and nuts. Sometimes the mole is poured over uncut pieces of meat, such as chicken, so the meat can stew that way. Most often, however, the meat is cut up and made part of the sauce.

Fideo con Carne

9781440525872_0008_001 Serves 3

$ Total Cost: $2.01

1 medium-sized red tomato

ds02 head cabbage

1½ garlic cloves

ds02 cup vegetable oil

4 ounces vermicelli noodles

½ pound lean ground beef

ds02 teaspoon ground cumin

ds02 teaspoon salt

ds02 teaspoon ground black pepper

1 quarts water

Serve with Pineapple and Coconut Salad (see recipe to follow).

1. Chop the tomatoes into ¼-inch pieces. Chop the cabbage into 1-inch pieces. Peel and mince the garlic.

2. Heat the oil to medium temperature in a large frying pan. Add the vermicelli noodles; sauté until the noodles are lightly browned. Remove the noodles and set aside.

3. In the same pan, sauté the garlic and until the beef is browned. Drain off the oil.

4. Add the tomatoes, vermicelli, cumin, salt, and ground pepper; stir until all the ingredients are mixed. Add the water. Bring to a simmer, cover, and cook for 10 minutes.

5. Add the cabbage and stir to combine. Simmer, uncovered, for 15 minutes.

PINEAPPLE AND COCONUT SALAD

9781440525872_0008_001 Serves 4

$ Total Cost: $3.70

½ fresh pineapple (substitute canned if necessary)

½ fresh coconut (substitute

1 cups preshredded if necessary)

½ medium-sized fresh cabbage

(substitute 1 cups pre-shredded if necessary)

½ cup mayonnaise

½ teaspoon lemon juice

3 large lettuce leaves

For a tropical change of pace, add 1 cup mango or fresh papaya to the salad.

1. Remove the rind, core, and top from the pineapple. Cut into ½-inch cubes. Remove the shell from the coconut and shred until you have 2 cups. Shred the cabbage until you have 2 cups.

2. Combine the pineapple, coconut, cabbage, mayonnaise, and lemon juice in a large serving bowl; toss gently until well mixed.

3. Cover and chill for at least 1 hour before serving. Serve by scooping onto lettuce leaves.

Taco Soup

9781440525872_0008_001 Serves 2

$ Total Cost: $5.00

¼ large white onion

¼ green bell pepper

½ pound lean ground beef

¼ tablespoon paprika

¼ tablespoon chili powder

¼ tablespoon salt

¼ tablespoon ground black pepper

¾ 15-ounce can stewed tomatoes, with juice

¼ cup canned pinto beans, undrained

¼ cup canned kidney beans, undrained

¼ cup canned golden hominy, undrained

¼ cup canned whole-kernel corn, undrained

1½ cup water

1 Tostada (Chapter 1)

1. Peel the onion and chop into ¼-inch pieces. Remove the stem and seeds from the green pepper and chop into ¼-inch pieces.

2. Combine the onion, green pepper, ground beef, paprika, chili powder, salt, and ground black pepper in a large frying pan on medium heat. Cook until the ground beef is browned.

3. Add the ground beef mixture to a large stockpot. Add the stewed tomatoes, pinto beans, kidney beans, hominy, and whole kernel corn, along with all their liquids.

4. Stir, add the water, and bring to a boil. Turn the temperature to medium-low, cover, and simmer for 2 hours.

5. Top with crumbled tostadas right before serving.

Hominy
Hominy is actually dried white field corn that has been cooked with powdered lime until its skin falls off. The kernels’ eyes are taken out and the kernel opens up until it resembles a piece of wet popcorn.

Pan-Fried Chimichangas

9781440525872_0008_001 Serves 2

$ Total Cost: $4.11

½ medium-sized white onion

½ medium-sized red tomato

¼ cup canned jalapeño peppers, or 4 fresh jalapeños

¼ pound Colby cheese

ds05 pound lean ground beef

¾ teaspoon chili powder

¼ teaspoon ground black pepper

½ teaspoon garlic salt

ds02 teaspoon cayenne pepper

¼ teaspoon dried oregano

4 flour tortillas

½ cup vegetable oil

Serve with sour cream, guacamole, and tomato salsa.

1. Peel the onion and cut into ¼-inch pieces. Remove the stem from the tomato and cut into ¼-inch pieces. Chop the jala-peño peppers into ¼-inch pieces. Grate the cheese.

2. In a medium-sized frying pan, fry the ground beef and onions on medium heat until the meat is brown and the onions are translucent. Drain off the grease.

3. Add the tomatoes, jalapeños, chili powder, black pepper, garlic salt, chili powder, cayenne pepper, and oregano; simmer for 10 minutes.

4. Put 2 to 3 tablespoons of the mixture in the middle of each tortilla. Add 1 tablespoon of cheese on top. Fold the tortillas and secure with toothpicks.

5. Heat the vegetable oil to medium-high in a large skillet. Add 2 or 3 tortillas at a time. Fry quickly until golden brown on each side.

Taco Skillet Casserole

9781440525872_0008_001 Serves 3

$ Total Cost: $2.98

½ small yellow onion

½ garlic clove

ds02 head lettuce

4 corn tortillas

¾ pound ground beef

½ teaspoon salt

¼ teaspoon ground black pepper

½ teaspoon chili powder

1 cup canned tomato sauce

¼ cup vegetable oil

¼ cup grated Cheddar cheese

Add a side of Extraspecial Frijoles Refritos (Chapter 4).

1. Peel the onion and chop into ¼-inch pieces. Peel and mince the garlic. Shred the lettuce. Cut the tortillas into ½-inch-wide strips.

2. Crumble the ground beef into a large frying pan and brown on medium heat. Pour off excess fat.

3. Add the onion and garlic and cook for about 5 minutes longer, until the onion is soft; stir frequently.

4. Stir in the salt, pepper, chili powder, and tomato sauce, and continue cooking over low heat for about 15 minutes longer; stir frequently.

5. In a separate frying pan, heat the vegetable oil to medium-high. Fry the tortilla strips until crisp. Transfer to paper towels to absorb excess grease.

6. Stir the tortilla strips into the meat mixture and cook for about 5 minutes, stirring frequently.

7. Sprinkle with cheese. As soon as the cheese melts, remove from heat. Top with shredded lettuce and serve immediately.

Corn Husks as Spice
The Mexican culture is unique for using corn husks to spice food. Most often used in corn tamales, the husks are also used as a wrapper for other foods such as candy. Even when leaving the husk on for cooking the corn, you notice a distinctly earthy taste that is transferred to the food.