POSADA RECIPES

Our family Christmas tradition of re-enacting Mary & Joseph's search for lodging, is observed from December 16 - 24. Each child was given a specific day to invite friends and neighbors over, however, all were welcomed to share this tradition with us any evening.
Interestingly, the "12 Days of Christmas" actually begins on the 24th and continues through Epiphany on the 6th of January. January 5th my children used to clean & polish their shoes and place them outside the door. They would put out straw or oats outside as well. On the morning of the 6th, they would find some gifts and remembrances of the Christ near the Christmas tree, along with their shoes full of candies. We would enjoy a Rosca de Reyes.

The following are some recipes that were shared with friends and neighbors over the years during the posada season.


ARROZ CON POLLO (chicken & rice)


4 pieces of chicken, boiled, skinned, de-boned
1 Tablespoon oil
2 Cups rice
1 onion, diced
2 tomatoes, diced
1 tsp garlic powder
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon black pepper
4 cups water
1 avocado


Boil chicken for about 30 minutes, remove skin and bones. Set aside. Brown dry rice in saucepan with oil. Stir in onion, tomatoes, and spices. Place chicken on top of rice and add water. Cover and simmer for about 20 minutes or just until the water is absorbed. Serve with cold slices of avocado.





BEANS - FRIJOLES REFRITOS (refried beans)



4 Cups pinto beans
1 Tbl baking soda
1 onion
1 Tablespoon salt

Inspect beans, removing any rocks or foreign materials, soak in tall stockpot overnight in water with baking soda. In the morning, drain water from the beans and rinse thoroughly. Add chopped onion, salt, and cover with water. Bring to a boil and simmer until soft, 1 or 2 hours. Traditionally, beans are mashed and fried in lard, but I use a slotted metal spoon to move beans into a medium hot saucepan, a few spoonfuls at a time. Mash using the slotted spoon and add bean broth so the beans do not dry. Continued until all beans are added. Use the broth to get the right consistency. You may not use all the broth, but save the broth for re-heating any leftover beans.



BUÑUELOS



¾ Cup milk
¼ Cup butter
2 eggs, beaten
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
oil for frying
cinnamon sugar

In sauce pan melt butter in milk and cool. Stir in beaten eggs. In separate bowl, stir together flour, baking powder, and salt. Add milk mixture and mix well. Knead until smooth. Shape into 20 balls and let rest 5 minutes. Roll each into a 4-inch circle. Fry in deep hot fat until lightly browned, turning once. Sprinkle with cinnamon sugar.







CHANGOS (Monkey Bars)


1/2 C. butter
1/2 C. margarine
2 C. brown sugar
3 eggs
2 1/3 C. flour
1 Tbsp. baking powder
1 tea. salt
1 C. chocolate chips
1 C. mixed nuts
Melt butter and margarine. While this is melting, cream brown sugar and eggs, then add melted butter and margarine.
Combine flour, baking powder and salt and stir into sugar mixture. Fold in chocolate chips and nuts. Pour mixture into a prepared 13 x 9-in. baking pan and bake for 45 to 50 min. at 350 degrees F.




CHILE RELLENOS



3 eggs, separated
¼ teaspoon salt
cream of tartar
Green chilies
Monterey Jack cheese
1 Cup cornmeal or flour
fat for frying

Separate eggs. Beat egg whites until foamy, Add cream of tartar and salt. Continue beating until white and stiff. Heat fat in saucepan to medium high heat for frying. Carefully and slowly (so the whites don’t fall) stir in egg yolks into egg whites. Stuff chili with cheese, roll in flour or cornmeal, dip in egg white mixture. Place in hot fat & fry until slightly brown, turn over once to complete cooking. Serve hot with tomato sauce. I remember helping Mama make chile rellenos for family gathering when I was a teenager. Now they are Mama's favorite. We had them for her 80th birthday celebration.



CHILE VERDE (given to me by Deann Jones when we lived in Kelseyville)


2 LBS pork stew meat
2 Tbl. garlic powder
4 cups water
1 chopped onion
1 ½ teaspoon salt
15 oz sour cream
8 oz cream cheese
2 jalapeños chopped
20 oz green chiles

Cut meat into smaller pieces. Brown meat in pan, sprinkling generously with garlic powder. Stir in onions. Cover with water and salt. Bring to boil. Remove from heat and incorporate cream and cheese. Dice and add jalapeños and green chiles. May keep in crock pot. May add 16 oz green beans. Serve with flour tortillas, or Sky High biscuits or over rice. Warning: very spicy!



CHIMICHURRI (Dipping & marinate Sauce)

1/2 cup olive oil
2 Tablespoons lemon juice
1/3 cup fresh parsley, minced
1 clove garlic
2 shallots (or 2 small onions), minced
1 teaspoon minced basil, thyme, or oregano (or mixture of these, if preferred)
Salt and pepper to taste

Combine all ingredients in a bowl and let sit for at least 2 hours before serving as a dip for empanadas or to marinate & baste meat for BBQ.

DULCE DE LECHE (caramelized milk)




1 can evaporated milk
1 teaspoon vanilla
1 cup sugar

Combine milk, vanilla and sugar in saucepan. Cook over medium low heat for about 12 minutes until it reaches a boil. Stir occasionally to prevent burning. It should change to a darker, caramel color. Boil & stir until thick, bubbly, and brown. Remove from heat and allow to cool in pan. It should thicken as it cools to the consistency of peanut butter. This sweet spread is used on bread, toast, or the cookie recipe, Alfajores.

[So. American METHOD: (warning: practiced for years, but now claimed to be dangerous. Hasn’t blown up on me yet.)


Remove label from a can of sweetened condensed milk. Do not open can. Place entire can, unopened, in a small heavy pan. Cover unopened can completely with water. Put lid on saucepan. Bring to boil. Boil for 1 hour. Turn off heat. Remove lid. When water cools, carefully remove can with tongs. Allow can to cool before opening.]

EMPANDADAS (Natchitoches Meat Pies)

Empanadas, which are elaborate Spanish turnovers filled with chopped meat, usually beef, chopped fruit such as peaches or raisins, vegetables, olives and sometimes hard-boiled eggs, have long been a specialty of Galicia in the northwest area of Spain. Natchitoches, La., is known for its meat pies, which are turnovers filled with ground meat and seasonings. The original Louisiana version is believed to have been developed by the Natchitoches Indians and improved upon by the Spanish. Although most cultures had meat pies, many dating from the Middle Ages, one of the most famous in Louisiana is the salmis or game pie usually served at Christmas.


For the filling:

1 pound ground beef

1/2 pound ground pork

1 onion, finely chopped

1/2 cup chopped bell pepper

1/2 cup chopped celery

1 1/2 teaspoons salt

1/2 teaspoon cumin
1/4 teaspoon cayenne pepper

1/2 teaspoon freshly ground black pepper

2 tablespoons minced garlic

1 tablespoon flour

1 cup water

1/4 cup finely chopped green onions

Cook beef and pork, stirring occasionally, until browned, about 5 to 6 minutes. Add the onions, bell peppers, celery, salt, cayenne, and black pepper. Cook, stirring often, until the vegetables are wilted, about 10 to 12 minutes. Add the garlic and cook for 2 to 3 minutes.

Dissolve the flour in the water and add to the meat mixture. Stir until the mixture thickens slightly, about 3 minutes. Remove from the heat and add the green onions. Mix well and let cool.

For the pastry:

1 ¼ cup flour
¼ teaspoon salt

½ cup butter (or margarine, or shortening)
¼ cup ice water
Stir together flour and salt. Cut in the butter until mixture resembles coarse meal. Slowly stir in ice water until it can be kneaded and rolled out. May not need all the water. Divide the dough in half, refrigerate the remaining half while you roll out the dough, very thin. Cut rounds using a biscuit cutter or a drinking glass. Lay aside dough remnants. Roll out and cut the refrigerated dough, setting aside the remnants from cutting dough. (The only reason you lay the remnants aside is to avoid add as much flour to the dough by repeatedly rolling out and re-rolling out the same piece of dough.) Gather the remnants, knead and roll out again, cutting more rounds.  Place half the rounds on a cookie sheet.  Place about 1/4 cup of meat filling in the center of each round. Pick up each round of dough, quickly moisten the dough and place over the meat filled round. Lightly press to seal, press edges lightly with a fork all the way around to close. Heat shortening in a deep pot or electric deep fryer to 360 degrees F. Fry the pies in batches, until golden brown. Drain on paper towels and serve immediately. Or bake for 10 minutes until brown at 350 degrees F.

EMPANADA FILLING (Lemon)



1 ½ Cup sugar
3 Tbl. cornstarch
3 Tablespoons flour
1 ½ Cups water
3 eggs
2 Tablespoons butter
½ tsp. lemon peel
½ Cups lemon juice

Combine sugar, cornstarch and flour. Stir in water and cook over medium high heat until sugar dissolves and is thickened (12 minutes?). Remove from heat. Beat eggs and add 1/3 cup of the warm sugar mixture, a tablespoonful at a time, and stir into eggs until it warms up the eggs. (This keeps the eggs from curdling or turning into scrambled eggs!) Pour into sugar mixture and return to stove, bringing to gentle boil for 3 minutes. Remove from heat. Stir in remaining ingredients. Fill empandadas and bake for 15 – 17 minutes until dough is golden brown.


EMPANADA FILLING (Vanilla cream)





1 ¼ Cup milk
2 Tablespoons cornstarch
OR 4 Tablespoon flour
¼ Cup sugar
2 egg yolks
½ teaspoons vanilla

Combine sugar and cornstarch. Stir in milk and cook over medium high heat until sugar dissolves and is thickened (12 minutes?). Remove from heat. Beat eggs and add 1/3 cup of the warm sugar mixture, a tablespoonful at a time, and stir into eggs until it warms up the eggs. (This keeps the eggs from curdling or turning into scrambled eggs!) Pour into sugar mixture and return to stove, bringing to gentle boil for 3 minutes. Remove from heat. Stir in remaining ingredients. Fill empanadas and bake for 15 – 17 minutes until dough is golden brown.




EMANADA FILLING VARIATIONS :
Butterscotch: Substitute 6 Tbl brown sugar for sugar. Add 1 Tbl butter to cooked filling.
Chocolate: Add 2 squares melted unseeted chocolate to hot milk, beat well before adding eggs. Increase sugar to ½ Cup
Coconut: Add ½ Cup coconut to cooked filling
Banana: Substitute ½ tsp lemon juice for vanilla. Add 1 banana diced to cooled, cooked filling.




ENCHILADAS (chicken or beef)

3 lbs chicken
½ onion
16 oz tomato sauce
1 tsp garlic powder
1 tsp chili powder
½ tsp. salt
dash cayenne pepper
1 lb Monterey Jack cheese
1 lb cheddar cheese

Boil chicken at a high boil for 30 minutes. Skin, bone, and shred with fork. If using beef, brown ground beef, drain fat. Combine meat with onion. Heat tomato sauce and spices. Grate and combine cheeses. Heat tortilla, fill with 2 tablespoon filling and some cheese. If too much filling is used, they don’t stay rolled. Roll and place in 9x13 casserole. Pour tomato sauce on top and additional cheese. Garnish with black olives. Bake for 30 min, at 350 covered with foil.



ENCHILADAS A LA BLANCA NIEVES (Snow White Enchiladas
from the kitchen of Nicole Miles)


1 onion
1 can diced green chiles (drained)
2 cans cream of chicken soup (or cream of mushroom or any other cream soup)
1 cup sour cream
1/2 cup milk
10 large white flour tortillas
cheddar cheese
1/4 cup butter
Shredded chicken

Chop onions and sauté in a pan with butter and green chiles. Add cream of chicken soup, sour cream, and milk. After it is well mixed, take half of it out and set it aside (for the top and bottom of the casserole dish). Coat the bottom of the pan with the sauce. Add chicken to the remaining sauce in the pan. Heat tortillas and roll cheese and chicken sauce into the enchiladas. Pour the remaining sauce onto the top and add cheese. Cover with aluminum foil and cook in the over at 350 degrees for 30 minutes.


ENSALADA DE NOCHEBUENA
(tia Lico used to always make this at Christmastime)



1 can beets
1 red apple
2 bananas
2 tablespoons lime juice
1 head romaine lettuce
1 small jícama
2 oranges
½ cup chopped peanuts
½ cup orange juice

Drain and rinse beets in cold water. Dip the thinly sliced apple and banana in the lime juice to prevent discoloration. Do not peel apple. Line a shallow salad bowl with six lettuce leaves. Shred the remaining lettuce and place on top of the leaves. Arrange the beet slices, peeled and sliced jícama, orange sections, apples and bananas in a decorative pattern over the lettuce. Sprinkle with the peanuts. Just before serving, drizzle orange juice over the salad.







FAJITAS

4 chicken breasts
OR 1 lb steak
1 onion
1 Tbl garlic powder
¼ Cup oil
1 Cup lemon juice
1 teaspoon chili powder
¼ teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
red cayenne pepper


Marinate chicken or steak pieces in listed ingredients overnight in sealed container. Sauté meat on high for 10 minutes. Serve immediately with hot flour tortillas accompanied with sour cream, cheddar cheese, jalapeños, black olives, shredded lettuce, guacamole.





FRIJOLES ALA ELENITA (from the kitchen of Elenita Darling)




4 Cups pinto beans
1 or 2 Tablespoons Baking soda
1 onion
1 Tablespoon salt
1 lb. bacon
1 lb. chorizo sausage
1 8oz can tomato puree
1 bunch cilantro

Wash beans thoroughly by placing beans in a colander in the sink and running water over it while washing the beans by hand, rinsing through several times, making sure they are completely clean. Soak beans in tall stockpot overnight with baking soda.(It is said that the soda removes some of the gas.) Make sure water covers beans allowing them to still be covered with water after doubling in size during soaking process. In the morning, drain into colander and rinse thoroughly. Pour beans into pot. Add whole onion, salt, and cover with water. Bring to a boil and simmer until soft, 1 or 2 hours. Remove whole onion. While beans are cooking, fry bacon in pan. Drain grease and set bacon aside. Fry chorizo in pan and cut in pieces. Drain grease. Mix in bacon and cook in pan until it all combines. Drain grease. Add tomato puree. When tomato mixture changes color add diced cilantro. Up to this point, beans should still be soaking in its broth. Add the tomato mixture to the beans. Let boil and simmer. Stir well. Serve with tortillas.

I prepared these for a family gathering and used Furnari Sausage - oh my goodness! Really a delicious difference! They accept orders online and will ship to your home, so if you are not local, you may want to try it! http://www.furnarisausage.com/


FRIJOLES CON CHORIZO FURNARI




4 Cups pinto beans
1 or 2 Tablespoons Baking soda
1 onion
1 Tablespoon salt
1 lb. chorizo sausage

Wash beans thoroughly by placing beans in a colander in the sink and running water over it while washing the beans by hand, rinsing through several times, making sure they are completely clean. Soak beans in tall stockpot overnight with baking soda.(It is said that the soda removes some of the gas.) Make sure water covers beans allowing them to still be covered with water after doubling in size during soaking process. In the morning, drain into colander and rinse thoroughly. Place uncooked Furnari chorizo sausage in bottom of pot and pour soaked beans over them. (If not using Furnari sausage, which is low in fat, pre-cook sausage and drain fat before adding to beans. ) Add whole onion, salt, and enough water to cover beans.. Bring to a boil and simmer until soft, 1 or 2 hours. Remove whole onion. Stir well. Serve with tortillas.



FRIJOLES REFRITOS (refried beans)



4 Cups pinto beans
1 or 2 Tablespoons Baking soda
1 onion
1 Tablespoon salt

Wash beans thoroughly by placing beans in a colander in the sink and running water over it while washing the beans by hand, rinsing through several times, making sure they are completely clean. Soak beans in tall stockpot overnight with baking soda.(It is said that the soda removes some of the gas.) Make sure water covers beans allowing them to still be covered with water after doubling in size during soaking process. In the morning, drain into colander and rinse thoroughly. Pour beans into pot. Add chopped onion, salt, and cover with water. Bring to a boil and simmer until soft, 1 or 2 hours. Traditionally, beans are mashed and fried in lard, but I don't fry them. Using a slotted metal spoon to move beans into a medium hot saucepan, a few spoonfuls at a time, mash with the slotted spoon and add bean broth so the beans do not dry out. Continue until all beans are added. Use the broth to get the right consistency. You may not use all the broth, but save the broth for re-heating any leftover beans.




FRUTA DE HORNO (Oven Fruit - Mama Tachita’s Cookies)



1/2 C unsalted butter, room temperature
1/2 C Crisco shortening
1 C powered sugar
1 egg
1/2 tsp salt
1 tsp vanilla extract
1 tsp almond extract
2 1/2 C all-purpose flour
1/4 C granulated sugar

In a medium mixing bowl cream butter, shortening, then add the powdered sugar, mix well. Blend in the egg, extracts, flour, and salt. Roll dough out to the thickness of pie crust. Cut into triangle shapes and place onto a cookie sheet lined with parchment paper. Roll up each triangle and form crescents, (as with crescent bread rolls). Bake at 375 degrees for about 8 minutes. Cookies should barely be golden brown. Sprinkle granulated sugar over cookies immediately after baking. Cookies are fragile, so remove carefully and place on cooling rack.
Note: Dough is difficult to work with.




GUACAMOLE




4 avocados
½ teaspoon lemon juice
¼ teaspoon salt
2 Tablespoons salsa

Peel avocados, mash with lemon juice to prevent discoloration. Stir in salt & salsa. Serve immediately.






MAMACITA’S GREEN JELLO SALAD




2 cups hot water
3 oz lemon Jello
3 oz lime Jello
20 oz crushed pineapple
16 oz cottage cheese
12 oz sweetened condensed milk
1 Cup mayonnaise
1 Cup chopped walnuts

Dissolve jellos in hot water. Add all the other ingredients, (I think you drain the pineapple). Stir and chill in refrigerator until set.



PINK MEXICAN SUGAR COOKIES

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract
• ½ cup cocoa (just for one section of dough)

Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Divide into 3 different sections. Beat in egg and vanilla. Gradually blend in the dry ingredients. Add pink, or yellow food coloring to each section. Add cocoa to third section.
Roll out dough to 1/8 inch thickness. Cut into 2 inch circles with biscuit cutter. (As a variation, might instead roll out each colored dough and place on top of each other. Carefully roll up, tightly into jelly-roll style into a log shape. Slice log into ¼ inch sections, creating colorful round circles.
Roll in white sugar and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.





PAJAS (Macaroons)

These are traditional Mexican cookies.

Makes approximately: 20 cookies

1 C. pecan halves
1 Tbsp. unsalted butter, melted
2 1/2 C. sweetened shredded coconut
1/2 C. chopped dried apricots or fruit (I used cranberries)
1/2 C. chopped semisweet chocolate or chips
7 oz. sweetened condensed milk

Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper, or use a nonstick pan.
Toss the pecans in the melted butter to evenly coat. Spread the nuts on an unprepared cookie sheet and bake 10 to 15 min., or until golden and aromatic. Set aside to cool, and then chop roughly.
Place the chopped pecans and the remaining ingredients in a bowl and mix with a wooden spoon until evenly moistened. Spoon about 2 Tbsp. of batter for each cookie onto the lined cookie sheet and gently flatten to circles of about 2 1/4 in. in diameter (these cookies do not spread). Bake 10 min. or until the coconut turns very pale golden, being careful not to over-brown. Transfer to racks to cool. Makes approximately 20 to 24 cookies.







PICO DE GALLO (tia Raquel's recipe for fresh cut salsa)






10 tomatoes
1/2 bunch of cilantro
1 yellow onion
1 cucumber
1 jalapeño
10 slices of carrots pickled with jalapeños.
1 Tablespoon lemon juice
1 teaspoon garlic powder
1/4 teaspoon salt

Dice all vegetables & cilantro, pour lemon juice over them and mix. Stir in finely chopped cilantro & spices. Cover and refrigerate at least over night, preferably several days to allow the flavors to absorb.









POLVORONES (Butter Nut Balls)



1 Cup butter
1 1/2 cups sifted powdered sugar
1 teaspoon vanilla
2 cups flour
½ cup finely chopped nuts
1/8 teaspoon salt
powdered sugar

Cream butter, powdered sugar and vanilla. Combine flour, nuts and salt and stir into butter mixture. Shape dough into 1 inch balls. Bake at 325 degrees for 20 – 25 minutes. As soon as you take them out of the oven cover them completely with powdered sugar. The best way to do this is to place the powdered sugar in a strainer and tap it over the cookies. This must be done when they are hot. Don’t be shy with the powdered sugar, picture snow covered mountains. Let them cool before removing them and serving. Cool on wire racks. Makes 36 cookies




POLVORONES DE CANELA (Mexican Cinnamon Cookies)


1 C. butter, softened
1/2 C. powdered sugar
2 1/2 C. sifted flour
1 tea. cinnamon
1 tea. vanilla extract
1/4 tea. salt
1/2 C. sugar or 3/4 C. powdered sugar
1/2 tea. cinnamon
In lrg. bowl with electric mixer at high speed, beat butter until light and fluffy. At low speed, beat in 1/2 c. powdered sugar, flour, cinnamon, vanilla extract or flavoring and salt just until combined. Dough will be stiff. Shape into a ball; wrap in wax paper. Refrigerate 30 min.
Preheat oven to 400 degrees F.
To make ball cookies, roll into 3/4-in. balls. To make flat cookies, roll into 1-in. balls and flatten with fingers to about 1/4 in. thickness. Place 1 1/2 in. apart on ungreased cookie sheets. Bake 10 min. or until golden brown.
Combine sugar and cinnamon. Roll hot cookies in mixture. Cool and sprinkle with remaining mixture.



POZOLE
(Hominy soup for Posadas)




2 lbs pork stew meat
1 Tbl. garlic powder
1 1/2 teaspoon salt
4 cups water
1 whole onion
30 oz. hominy
radishes
green onion
cabbage
oregano
lemon slices
dried, crushed red chili peppers

Cut meat into smaller pieces. Brown meat in pan, sprinkling generously with garlic powder. Cover with water and salt. Bring to boil. Add hominy (do not drain) and whole onion and simmer until ready to serve. Remove onion before serving. May put in crock pot all day. Individuals garnish bowls of soup with thinly sliced radishes, cabbage and green onion. Make oregano & chili available to sprinkle on soup, as well as lemon slices.





SOPA DE ALBONDIGAS (meatball soup)




1 Tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
2 peeled potatoes, diced
2 medum carrots, sliced
1 or 2 zucchini, sliced
4 cups water
2 cups beef broth
6 oz. tomatoe paste
1 can corn, undrained
fresh avocado

For meatballs (albondigas)
1 beaten egg
1/2 cup uncooked, dry oatmeal
1/4 cup snipped cilantro
1 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1 lb. ground beef

Saute onions in oil, add garlic and potatoes. Brown potatoes. Toss in carrots and zucchini. Add water, broth, and tomato sauce. Stir and add the can of corn. Cover and allow to simmer or transfer to a crockpot.

Mix all ingredients for meatballs and form into 1 inch balls. Fry on saucepan. I like mine very, very well done. Drain grease. Spoon them into the soup in the crockpot. Ready to serve or you can keep it in the crock pot until everyone is ready to eat. Garnish each bowl with fresh avocado slices. My husband likes to add crushed, dried red pepper, however, traditionally, it is not a spicy soup.




SOPA DE TORTILLA (tortilla soup, Aztec recipe)




1 lb ground beef
1/2 medium onion
1 tsp garlic powder
1 tsp. salt
1 tsp. cumin
4 cups water
1 (16 oz) can corn
1 (16 oz) can green bean
1 (16 oz) can kidney beans
12 tortillas, cut & fried
avocado

Brown ground beef, mix in diced onion and sprinkle with spices. Stir until onion appears clear. Add 4 cups water, bring to boil. Add vegetables. Simmer for 30 min or more.
Cut up tortillas into strips. Fry in oil.
Place tortilla strips in bottom of bowl and serve soup over tortilla strips.
Garnish with slices of avocado & hot sauce.


SOPAPILLAS
Joanne Ross (from Better Homes & Gardens, Mar 1965)



2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon shortening
1/2 cup lukewarm water
Cut in shortening with dry ingredients till shortening resembles corn meal. Gradually add water, stirring mixture with fork. (Dough will be crumbly.) Turn dough out on lightly floured surface; knead till smooth ball is formed. Divide in half; let stand for 10 minutes. Roll each half to 10x12 1/2 inch rectangle, about 1/16 inch in thickness. Cut in 2 1/2 inch squares. Fry 3 or 4 at a time in deep hot fat (400') about 30 seconds on each side. Drain on paper toweling. Roll sopapillas in cinnamon and sugar mixture (2 teaspoons cinnamon to each 1/2 cup sugar). Makes about 40 sopapillas. (I like to tear off corner and pour in small amount of honey. My children loved to have these as a treat with hot chocolate on cold winter evenings.)



SOPES (I remember having these at many family gatherings when I was young)



4 Cups pinto beans beans
1 Tablespoon salt
4 Cups masa harina flour(flour for making tortillas or tamales)
1/2 cup shortening or margarine
1/2 teaspoon salt
3 cups water
1 head of lettuce
1/2 head of cabbage
1/2 pound of cheese
radishes, sliced as thin as possible
sour cream

Inspect beans, removing any rocks or foreign materials. Wash beans thoroughly by placing beans in a colander in the sink and running water over it while washing the beans by hand, rinsing through several times, making sure they are completely clean. Soak beans in tall stockpot overnight with baking soda.(It is said that the soda removes some of the gas.) Make sure water covers beans allowing them to still be covered with water after doubling in size during soaking process. In the morning, drain into colander and rinse thoroughly. Pour beans into pot. Add salt, and cover with water. Bring to a boil and simmer until soft, 1 or 2 hours. Traditionally, beans are mashed and fried in lard, but I don't fry them. Using a slotted metal spoon to move beans into a medium hot saucepan, a few spoonfuls at a time, mash with the slotted spoon and add bean broth so the beans do not dry out. Continue until all beans are added. Use the broth to get the right consistency. You may not use all the broth, but save the broth for re-heating any leftover beans.

Prepare tortillas:
Cut shortening into masa harina flour until it resembles cornmeal. Stir in salt. Add water 1/8 cup at a time or less to masa until it forms a dry dough. If it is too moist, it will stick and not make tortillas.
Roll into 1-inch balls, flatten by pressing between hands or using a tortilla press. Cook in a skillet using medium high heat. Turn over once to cook opposite side.
Note: various brands of tortilla flour can be found in the Mexican food section of your grocery store.
While tortillas are still warm, squeeze the edges with your fingertips, this should form a rim around the tortillas with a flat center.
Combine lettuce and cabbage after shredding very finely. Grate cheese.
Spread beans in tortilla and sprinkle with cheese. Place on cookie sheet and bake until cheese melts. Garnish with lettuce mixture and radishes. Serve warm with a dab of sour cream.





TAMALES (Joanne Ross came to my house and taught about 20 sisters from the ward to make these.)




adapted from
http://www.cooking-mexican-recipes.com/tamales-recipe.html

Meat filling:
7 lb pork butt roast (may substitute any type of meat)
1/3 cup chili powder
96 oz chicken broth
1 Tablespoon, + 2 teaspoons cumin
2 heaping Tablespoons garlic powder
1 teaspoon salt
1 Tablespoons, + 2 teaspoons chicken base (broth)
2 triangles of Mexican chocolate (Ibarra or Abuelita), found in the Mexican food section of most grocery stores.
6 heaping Tablespoons flour
3/4 cup cold water

Dough: (masa)
4 cups Instant Masa Mix, not cornmeal (instant tortilla, tamale mix: MaSeCa, or Quaker Masa Harina, found in the Mexican food section)
3 teaspoons sea salt
1/2 teaspoon garlic powder
1 cup fresh corn oil
2 ½ cups chicken broth
Corn husks

Fill stock pot with chicken broth and add the chili powder, cumin, garlic powder, salt, chicken base, and chocolate. Heat to boiling then cover and simmer on low while you cut up the pork. Cut the pork into 1 inch cubes. Trim as much fat. Add to boiling sauce. Partially cover and simmer on low for hours until pork is real tender.

When meat is tender, combine the 3/4 cup cold water and blend with whisk. Turn heat up to high, slowly add the flour mixture to the pork. Stir the pork continuously to avoid lumps, for 3 – 5 minutes. Turn off heat.

Soak corn husks for 30 minutes in a bowl of warm water until pliable. Gently separate the husks so as not to tear them. If some are torn you can use 2 husks and over lap them before putting masa on them.

Put masa mix, salt, garlic powder in a large mixing bowl and combine. Add corn oil and mix. Add chicken broth 1/2 cup at a time while mixing on low setting. You should have the consistency of spreadable cookie dough. If you add too much liquid, you can add more masa mix to thicken.

Corn husks should be soft and pliable. Take a husk out of bowl and shake off excess water. Spread a spoonful of masa dough evenly on the husk with your hands, creating a thin rectangle shape, leaving a 1 inch margin around the sides, and the pointy end of the husk without masa so you can fold it over. Place meat down center of masa dough with just enough meat to encase it in masa and not have it spill out. Fold over the corn husk so two edges of masa meet, sealing the pork between. Continue rolling up the husk and fold over the pointy end. Can be tied with string, but not necessary.

Place in a steamer, lining up the tamales with the open end pointing up. A layer of husks could be place on the bottom of the steamer to keep the tamales from getting wet, but is not necessary. Add just enough water that the level doesn’t touch the tamales. Check water often so water doesn’t dry up. Cover with lid, bring to boil and then lower heat. Let steam/simmer for 1 1/2 hours.

Use tongs to check tamales by removing one, unwrapping. Masa (dough) should be firm and not mushy. If need be, cook and check every 15 minutes until done.

May be eaten immediately, or frozen using a vacuum sealer or Ziploc bags. May be reheated in the microwave for 45 seconds and rotated and heated another 45 seconds. Serve with rice & beans.

Makes 18 – 20 tamales. (1 is properly referred to as a tamal. [No e.] The plural is formed by adding the –es.)


TORTILLAS DE HARINA (flour tortillas)





4 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening or margarine
very cold water

Stir salt and baking powder into flour. Cut shortening into flour mixture until it resembles cornmeal. (shortening or lard makes the softest tortillas) Add water 1/8 cup at a time or less until it forms a dry dough. The water must be very cold in order for dough to be easier to work with. Roll into 1 inch balls. Roll out with rolling pin until very flat. Cook in a skillet using medium high heat until tortilla rises forming air pockets. Turn over once to cook opposite side.




TORTILLAS DE MAIZ (corn tortillas)



4 Cups masa harina flour(flour for making tortillas or tamales)
1/2 cup shortening or margarine
3 cups water

Cut shortening into flour until it resembles cornmeal. Add water 1/8 cup at a time or less until it forms a dry dough. If it is too moist, it will stick and not make tortillas. Roll into 1 inch balls, flatten by pressing between hands or using a tortilla press. Cook in a skillet using medium high heat. Turn over once to cook opposite side. Note: various brands of tortilla flour can be found in the Mexican food section of your grocery store.