I Speak Mexican!

Yes, friends, there is no such thing as speaking Mexican. But we sure try when the chiles come out and the house fills with the fragrance of cilantro, garlic, onions and cumin. So, now that the holidays are over and I have some more time to spend at the computer (and in the kitchen) I thought I would share a few great recipes to get you and your loved ones speaking Mexican.

A former co-worker shared the one for Mexican Lasagna and others are from one of my favorite Mexican cookbooks called Chili Madness Jane Butel.

Ladies, start your cooking engines!

Mexican Lasagna

1 lb ground beef
1 16 oz. can refried beans
2 tsp. ground cumin
3/4 tsp. garlic powder

1 tsp. Mexican oregano
12 uncooked lasagna noodles
2 1/2 cups water
2 12 cups favorite salsa

2 cups sour cream
3/4 cup sliced green onions
1 cup sliced black olives
1 cup shredded Monterey Jack cheese

Mix first 4 ingredients in large skillet and cook until the beef is fully cooked.

Place 4 uncooked lasagne noodles in a 13 x 9 x 2 pan.  Spread 1/2 of the ground beef mixture on top.  Top with 4 more noodles and then the remaining beef mixture.  Cover with remaining noodles.  

Mix water and salsa and pour over the top of the noodles.  Cover tightly with foil and bake at 350 degrees 1 1/2 hours.  Remove from oven.

Mix sour cream, onions and olives and spread on top of the lasagna.  Top with cheese and bake 5 more minutes or until the cheese melts.




Tortillas

2 1/2 cups cornmeal
1 1/4 cup milk
2 cups flour
1 Tbsp baking powder
3/4 tsp. salt
1 1/2 Tbsp shortening or lard

Mix dry ingredients and cut in shortening.  Stir in milk.  Flour a board.  Pat and roll out egg-sized pieced of dough until edges are very thin.  Put a little fat in cast iron skillet and cook tortillas till very lightly browned.  







 
Santa Clara Chili - a la Chili Madness

3 Tbsp lard
2 lbs lean beef, cubed (I use round steak)
3 Tbsp flour

1 onion, chopped
2 cloves garlic, minced

5 Tbsp hot dried chile
3 Tbsp mild dried chile
1/2 tsp salt
1/2 tsp Mexican oregano
Dried cumin to taste
4 cups beef stock

6 cups stewed Pinto beans, drained

Mix beef and flour and cook in hot lard till browned.  Add onion and garlic and cook till onions are soft.  Put in crock pot.

Add remaining ingredients except beans.  Cook on low for 8 hours or until beef is fork tender.  Stir in pinto beans and heat thoroughly.

Dinner's ready!

Chili Madness

Yes, there is such a thing as Chili Madness! Actually there are two types: Chili and Chilies. I went to madness #2 last night and had such a wonderful time that I made a mental note to post it today. I love chilies, every type imaginable. Last year's garden and the mark down produce at the local grocery provided a wonderful excuse to dig out the food dryer. Here's the run down on what is needed:

New Mexico Chilies
Poblano Chilies
Serrano Chilies

Wash and dry the fresh peppers. Slit them in 1/2 lengthwise and put on the racks of the dryer, insides facing up. If you don't like the heat, remove the seeds beforehand otherwise leave them in place. Start up the dryer. Check the peppers after about 8 hours. Some peppers will dry quicker than others. The Poblanos will take the longest. As peppers become dry and wrinkled, remove them and let them sit in the open air to continue air drying. At this point you can stuff them in Ball jars and put on lids loosely. They will keep forever.

Now for my favorite part - making chili powder. Once you taste the homemade variety, I doubt you will ever want store bought chili powder.

5 dried Poblano chilies
5 dried New Mexico chilies
2 dried Serrano chilies
2 tablespoons whole cumin seeds
1 tablespoon garlic powder
2 teaspoons Mexican Oregano
1 tablespoon Paprika

Break up the peppers in to small pieces and grind in a food processor. Place in a shallow layer on a baking sheet. Place in a 350 degree oven