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Vegetables enchiladas

1 1/3 cups water

2 cups (2 large) quartered, thinly sliced zucchini

1/2 cup (3 ounces) dry lentils

1 cup (1 medium) chopped tomato

1 tablespoon vegetable oil

1 1/2 cups (6 ounces) Cheese Mexican Blend, divided

1 cup (2 small) thinly sliced carrots

8 (8-inch) soft taco-size flour tortillas, warmed

1 teaspoon chili powder (optional)

1/2 cup Thick & Chunky Salsa

PREHEAT oven to 350 F.
Combine water and lentils in medium saucepan; bring to a boil. Reduce heat to low; cook, covered, for 20 to 25 minutes or until tender.
Drain; rinse in cold water. Heat vegetable oil in large skillet over medium-high heat. Add carrots and chili powder; cook, stirring constantly, for 3 minutes. Add zucchini; cook for 2 to 3 minutes or until crisp-tender. Remove from heat; stir in lentils, tomato and 3/4 cup of cheese. Spoon 1/2 cup vegetable mixture down center of each tortilla; roll up. Place seam-side down in greased 12 x 8-inch baking dish.
BAKE, covered, for 8 minutes. Remove cover; bake for additional 8 to 12 minutes or until heated through. Spoon salsa over enchiladas; sprinkle with remaining cheese. Bake for additional 3 to 4 minutes or until cheese is melted.


CHILE COLORADO

2 lbs beef stew meat

2 garlic cloves

2 tsp vegetable oil

1 tsp salt

1-3/4 cups water

1 tsp vegetable oil

5 dried California chiles

1 onion, finely chopped

1 dried New Mexico chile

1 tsp all purpose flour

1/4 tsp ground cumin

1 tsp dried leaf oregano, crushed

Water

Cut meat into bite-size pieces.
Heat 2 tablespoons oil in a large heavy skillet or Dutch oven. Add meat. Cook until browned. Add water. Cover and simmer 1 hour.
While meat is cooking, place both California and New Mexico chiles in a medium saucepan. Add water to generously cover and bring to a boil. Remove from heat and let stand until softened, 45 minutes to 1 hour. Drain chiles. Discard stems and seeds. Place chiles in blender with about 1/2 cup cooking broth from meat. Blend until pureed. Press puree through a sieve to remove bits of peel. Add sieved puree to meat and broth.
Mash garlic with salt to make a paste. Heat 1 tsp of oil in a medium skillet. Add garlic paste and onion. Cook until onion is very tender but not browned. Add flour. Cook and stir 1 minute. Add onion mixture, oregano and cumin to meat mixture. Cover and simmer 1 1/2 hours. Taste and add more salt if needed.
Carne de Puerco con Chile Verde

3 lb Boneless pork roast

1 lg Onion, chopped

48 oz Tomatillos, drained and crushed

3/4 c Water Salt Pepper

16 oz Green chiles chopped (mild green)

Cilantro

5 Garlic cloves crushed

Slice up the pork and trim away most of the fat. Dice both the lean meat and the fat into 1/2-inch cubes; set the diced fat aside. In a heavy pot over a hot flame, cook the lean pork with the water, stirring until the water is gone and the meat begins to brown.
Add onion & garlic, and stir constantly until the onion becomes transparent. Reduce heat to a simmer and add tomatillos & canned chilis (be sure to drain the tomatillos before crushing; the water they are packed in is too salty). Cover the pot and simmer slowly for about an hour, stirring occasionally to prevent sticking. Meanwhile, render the diced pork fat into cracklings by sauteeing in a skillet over medium heat until the pieces are brown and crispy.
Drain and salt the cracklings and set aside; save the lard for any other dish where you want some high-quality cholesterol stuff. After an hour the chile verde should be pretty juicy but not watery. Add a little water if it's too dry. Add salt & pepper to taste, and if you want it hotter, add your fresh chiles now. Cover and simmer again for at least half an hour. The longer the better. To serve, sprinkle with chopped cilantro (if used) and the cracklings. Serve with Spanish rice, tortillas, black beans.
Ceviche Acapulco Style

3/4 lb Red snapper fillets; cut in

1/2 c Cilantro finely chopped

1 x 1/2 inch pieces

3/4 c Tomato juice

8 oz Small peeled and deveined shrimp

2 tb Olive oil

8 oz Scallops and Juice of 6 limes Marinade

2 tb Jalapeno pepper strips, finely chopped, with juice

3/4 White onion; finely chopped

2 tb Worcestershire sauce

4 Serrano peppers; chopped

2 tb Oregano; dried and crushed

2 Tomatoes finely chopped

Salt to taste

3/4 c Pimento-stuffed green olives finely chopped

Garnish Cilantro, chopped Avocado

1/4 c Parsley finely chopped

Place seafood in glass bowl. Cover with juice. Marinate 4 hours or overnight. Drain. Return seafood to bowl. Mix onion, serrano peppers, tomatoes, olives, parsely and cilantro. Stir in tomato juice, oil, jalapenos with juice, Worcestershire, oregano and salt. Pour sauce over fish, mix gently and marinate for 1 day in refrigerator. Fill serving cups with ceviche, garnishing with cilantro. Ceviche can be refrigerated for up to 5 days.


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