fresh ripe guavas
sugar
lemon juice
Peel the guavas then slice in half and remove all of the seeds; dice. Mix 3:1 with sugar. Boil about 10 minutes or so to remove excess liquid.
Archive for Ethnic_Latin American
Texas Caviar
3 c cooked (or cook 1 c) black-eye peas (or substitute 1/2 with red beans)
1 c cooked corn
1/2 onion, diced
1 green bell pepper, diced
1 c diced tomatoes
1/3 c red wine or rice vinegar
1/3 c olive oil
1/2 t salt
1/2 t black pepper
1/2 t garlic powder
1 c chopped cilantro
1 avocado, chopped
Combine first 10 ingredients. Refrigerate for 2+ hrs. Add cilantro and avocado. Serve with chips or crusty bread.
Amy’s Easy Mild Posole
5 dried New Mexico chiles, seeds and stems removed
3 ancho chiles (= El Guapo “pasillo” chiles), seeds and stems removed
1 med onion, diced
4-6 cloves garlic, pressed
1-1.5 c cooked chicken
4 c chicken broth
1 28 oz can hominy, drained
1 T oil
Toppings: cilantro, avocado, sour cream
Pour 2 c boiling water over chiles and let sit for 20-30 min. Saute onion and garlic in oil in a pot. Add chicken broth, hominy, chicken. Puree the chiles and water mixture in a blender, then strain over the pot and discard the solids. Salt to taste.
Arroz con Menestra
| 2 T 1/4 1 1 1 3/4 t 1 t 4 c 1 c 1/2 t |
oil onion tomato carrot celery stalk salt cumin water lentils veg/beef base (or 1/4 t more salt) |
|
| Soak lentils for an hour (in hot water) to overnight. Rinse and drain. Dice tomato and onion, then fry with celery and carrot in oil with cumin and salt until soft. Add lentils, water, and beef bullion. Bring to boil and simmer until lentils are tender (about 40 minutes or more). Serve over rice with fried eggs, fried ripe plantain, and fresh tomato slices.Makes 7 servings. | ||
Spanish Rice (Crockpot)
- 1 onion, diced
- 1 green pepper, chopped
- 2 large tomatoes, peeled and quartered
- 2 garlic cloves, minced
- 1 15 oz can tomato sauce
- 1 1/2 c water
- 2 tsp chili powder
- 1 tsp cumin
- 3/4 c brown rice
- 2 TBS chunky salsa
Combine all ingredients in crockpot. Cover and cook on low for 7 to 10 hours.
contributed to Chet’s Crock by Catherine
Crock Pot Black Beans and Rice Soup
1 medium onion, chopped
3 carrots, thinly sliced
2 stalks celery, thinly sliced
4 cloves garlic, minced
1/2 tsp. ground cumin
1 1/2 tsp. dried basil
1/2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. Tabasco sauce
2 16 oz. cans black beans, drained and rinsed
1 14 1/2 oz. can crushed tomatoes
2 14 1/2 oz. cans broth
1 1/2 cups cooked rice
Combine all ingredients except rice in crock pot.
Cover and cook on low 8 to 10 hours (high 3 to 4
hours). Add cooked rice before serving. 8 servings.
Southwest White Chili
2 tablespoons olive oil
2 lb. boneless, skinless chicken breast, cut into 1 1/2 inch cubes
1 cup chopped onion
4 cups chicken broth
2 seven oz. cans chopped green chilis
4 cans (19 oz.) white beans, undrained
Spice Blend
1 tablespoon garlic powder
1 tablespoon ground cumin
1 teaspoon oregano
1 teaspoon cilantro
1/4 teaspoon ground red pepper
Heat oil in 8 quart pot over medium-high heat. Add chicken and cook 4-5 minutes, stirring often. Remove chicken with slooted spoon; cover and keep warm.
Add onion to pot and cook 2 minutes. Stir in broth, green chilis and spice blend; simmer 30 minutes.
Stir in cooked chicken and beans. Simmer 10 minutes.
Medium Salsa
| 15 2 3 4 1 bunch |
large tomatoes large onions large peppers jalepenos cilantro |
|
| Place tomatoes in boiling water for one minute, then drop into cold water, remove, peal, chop. Chop onions. Boil peppers for 5 minutes, remove seeds and stems, chop. Finely chop cilantro (Should make approximately 1cup if only the leafy half of the bunch is used). Remove veins, seeds, and stems from jalepenos, puree in a blender with 1 cup water.Combine all ingredients, boil for 2 minutes, pour into sterile jars. Makes about 5 quarts | ||
Mexican Goulash
RECIPE WITH MOSTLY EGGS FOR MEAL
10 eggs
1 large Anaheim pepper, diced
2 tomatoes, diced
1/4 t salt, pepper
1/4 c salsa verde
1/4 c grated cheddar
1/4 c oil
Fry peppers in the oil until start to soften then add tomatoes and fry another minute. Mix remaining ingredients in a bowl and add to the pan over high heat to scramble the egg mixture, stirring constantly once the eggs start to solidify. Turn down heat and let some of the water boil off.
Serve with avocado slices, sour cream, more salsa verdy.
Serves 4.
ORIGINAL GEORGE SPENCER RECIPE?
1 medium onion
3 large tomatoes
3 large chilis
6 roasting chilis
2 eggs, beaten
1/2 c grated cheese
1 pinch salt
dash oil or butter
Roast chilis by placing them on a cookie sheet uncovered in oven at 400 F until at least half of skin bulges away from flesh, then turn over to roast other side. Plunge into cold water, cut open, peel, and remove seeds, veins, and both ends. Fry on both sides in hot oil for a few moments to add flavor.Cook onion, tomatoes, and unroasted chili in a little water until tender, then drain. Heat oil or butter in skillet, then add the vegetable mixture and stir a few moments, then add the eggs and salt and cook until done. Add grated cheese. Serve over roasted chilis.