Mexican and Southwest

Bacon and Buttermilk Potatoes

Recipe By : Bon Appetit (Nov 1994)
Preparation Time :0:40

6 slices bacon
4 lb potatoes
1 c buttermilk
2 tbsp butter
2 tbsp chives -- chopped

1. Cook bacon until crisp. Drain and crumble. Reserve 2T bacon fat.

2. Cook potatoes in boiling salted wated until tender. Drain. Mash. Add buttermilk, butter, reserved bacon fat and mash again. Add chives, season with salt and pepper and top with bacon.

Ceviche

Recipe By : The Perfect Appetizer

1 lb sea scallops
1 whole lemon -- juiced
1 whole lime -- juiced
2 tbsp olive oil
4 tbsp cilantro -- chopped
2 tsp oregano -- fresh
2 whole chili peppers -- chopped
3 cloves garlic -- minced
5/8 tsp salt
1/4 tsp black pepper
2 med avocado -- ripe
1 c tomato -- diced
1/2 lb lettuce

1. Combine juice, oil, cilantro, oregano, pepper, garlic and 1/2 t salt, black pepper and scallops. Marinate overnight.

2. Toss avocado in marinade and add to scallops then add tomato.

3. Serve over lettuce.

Chipotles in Adobo Sauce

Recipe By : Mark Miller
Preparation Time :1:30

7 medium chipotle pepper -- slit lengthwise
1/3 cup onion -- sliced
5 tablespoons cider vinegar
2 cloves garlic -- sliced
4 tablespoons catsup -- or tomato paste
1/4 teaspoon salt
3 cups water

Combine all and cook over low heat for 60 to 90 minutes until chilis are very soft and liquid is reduced to about 1 cup.

May use up to 10 peppers if stronger flavor is desired

Chorizo

Recipe By : Authentic Mexican by Bayless
Preparation Time :0:45

1/3 lb pork fat -- in 1/2" cubes
2 med anchos -- stemmed & seeded
2 med pasillas -- stemmed & seeded
1/4 tsp coriander
1/2 inch cinnamon stick --
1/2 t ground
1/8 tsp cloves, ground
3/4 tsp oregano -- dried
1/4 tsp peppercorns -- generous
1/8 tsp nutmeg -- fresh
1 /8 tsp ginger -- ground
2 tbsp paprika
1 tsp salt
3 cloves garlic -- minced
1/3 c cider vinegar
8 oz lean pork loin
8 oz lean pork shoulder

1. Tear chilies into pieces. Set skillet over medium heat and place chilies flat onto hot surface until they blister and change color. Flip and toast other side. Cool.

2. Put all ingredients except meat into food processor and blend. Add meat slowly until all mixed. Cover and refridgerate overnight.

Corn Tortillas

Recipe By : Authentic Mexican by Bayless
Preparation Time :0:45

1 3/4 c masa harina
1 c water
2 tbsp water

1. Mix and knead until smooth. Adjust water to correct consistency (like play-Doh, softer than shortbread but not sticky) Cover with plastic and let rest 30 min.

2. Re-adjust consistency and divide into 15 balls. Heat griddle with one side med-low and one side hot.

3. Press tortillas to 1/16" thickness (or as desired). Place tortilla on cooler side of griddle. In 20 sec or so when tortilla has loosened itself from surface, flip to hotter side of griddle. In 20-30 sec when brown spots have formed on bottom, flip again. Tortilla should puff up. Remove in 20-30 sec when brown spots have appeared on bottom.

Fire Roasted Tomato Chipotle Salsa

Recipe By : Coyote's Pantry by Mark Miller
Preparation Time :0:45

16 whole plum tomatoes -- about 2#
1/4 cup olive oil
1 tablespoon olive oil
1/2 cup onion -- chopped
4 cloves garlic -- roasted & chopped
1/2 cup cilantro -- minced
4 chipotle peppers -- en adobo, chopped
1/4 cup red wine vinegar
1 tablespoon salt
1 teaspoon sugar

1. Blacken half of the tomatos over fire.

2. Heat 1T oil over medium heat until lightly smoking. Add onion and saute until carmelized.

3. Place onion, blackened tomatoes and garlic to a food processor and pulse until finely chopped but not pureed. Add chipotle and cilantro and pulse again to mix.

4. Peel, seed and chop the remaining tomatoes and fold into the sauce with the vinegar, remaining oil, salt and sugar.

Frijoles Charros

Recipe By : Authentic Mexican by Bayless
Preparation Time :2:30

1 lb pinto beans
4 oz fatty pork shoulder -- in 1/2" cubes
8 slices bacon -- in 1/2" cubes
1 med onion -- diced
2 lg poblano peppers -- roasted & chopped
2 med tomatos -- roasted & chopped
1 tsp salt
1/2 c cilantro -- chopped

1. Soak beans in 2 quarts water for 4-8 hours. Or quick soak by boiling for 2 min and soak for 1 hour. Drain.

2. Place 2 quarts of water into pot with beans and pork. Slowly boil then partially cover and simmer, stirring occasionally, until beans are tender (1-2 hours).

3. Fry bacon until crisp. Remove bacon frompan and pour off all but 2T of fat. Add onion and chilies and fry until onion is golden brown (8 min). Stir in tomatos (or 15 oz canned tomato, drained) and cook until all liquid is evaporated.

4. Add tomato mix, bacon and salt to cooked beans. Simmer for 20-30 min to blend flavors. May cook uncovered to thicken or blend 2 cups of beans and mix back in if desired.

5. Just before serving, blend in fresh cilantro.

Variations: 1) Substitute beer for 1 cup cooking water. 2) Substitute bacon drippings (2T) for pork and chorizo (1 cup) for bacon.

Roasted Tomato and Mint Salsa

Recipe By : Mark Miller of the Coyote Cafe, Santa Fe, New Mexico
Preparation Time :1:00

6 large Roma tomatoes -- tops removed
1 clove garlic
2 tablespoons lime juice -- one Mexican lime
3 tablespoons olive oil -- extra virgin
2 serrano peppers -- minced, with seeds
1 1/2 tablespoons cilantro -- minced
3 1/2 tablespoons spearmint -- minced
1/2 teaspoon lime zest
1/2 teaspoon orange zest
1 pinch salt

With a comal or black iron skillet over medium-high heat, cook the tomatoes until blackened all over. While still warm, pulse tomatoes with the garlic in a food processor until roughly chopped. Let cool to room temperature and add the remaining ingredients.

Mix together and let sit at least 30 minutes before using.

Yucatan Lime Soup

Recipe By : Cayote Cafe
Preparation Time :0:45

1/2 pound boneless skinless chicken breasts
1 pound roma tomato
6 cups chicken stock
10 cloves garlic -- roasted, chopped
4 whole serrano pepper -- sliced
1 bunch cilantro
4 rings white onions -- 1/4" thick
1 poblano peppers -- roasted, julienned
8 teaspoons fresh lime juice
1 tablespoon Mexican oregano
4 lime wedge tortilla strips -- deep-fried

1. Grill chicken and shred into 1/4 by 2 inch strips.

2. Cook tomatos until blackened all over and chop roughly. Place in saucepan with stock, garlic, serranos and cilantro. Simmer over low heat for 20-30 minutes. Remove cilantro. 3. Divide chicken evenly between soup plate

s. Broil onion rings until blackened and add to plates with poblano chilies. Ladle soup over and stir in 2 t lime juice per plate. Garnish with cilantro sprigs, a pinch of oregano, tortilla strips and a lime wedge.