Recipes
Liz Moraga's Mole
Ingredients
Chicken
1 whole chicken or four chicken breasts.
Liz likes to use already-cooked rotisserie chicken from Costo.
2 Cups of Chicken Broth
or
2 Cups of Water and 1/2 Cup Chicken bouillon power
Oil (1/2 cup)
Flour (1/4 cup)
Chili Power (1/4 cup)
Salt
Pepper
Cumin
Garlic powder
Dry onions
What To Do
Heat vegetable oil in a medium pot; slowly add flour, stirring constantly; slowly add chili powder.
Take the pot off the burner and continue to stir. Slowly add chicken broth; return to burner.
Stir. Stir. Stir. Add salt, pepper, cumin. Bring to a slow boil then lower heat.
Continue to stir as Mole thickens.
Shred rotisserie chicken into bite-sized pieces (or you can cook your own chicken).
Add chicken to thickened Mole sauce.
Serve with rice, beans, tortilla and salsa.
Ingredients
What To Do
Two large ripe avocados
1 large tomato
The juice of 1 lemon
Half of a large red onion
1 Jalapeno
1 Small bunch of cilantro
Half, remove pit, peel and then hop two large avocados into large chunks.
Dice one large tomato and half of a large red onion.
Seed 1 jalapeno pepper and chop it up.
Do the same with a bunch of cilantro.
Combine all the ingredients and mix. Add the juice of one lemon, and salt and pepper to your taste.
Tip: If you put the avocado seed back into the dip that helps to keep it fresh.
What's In It
1 can stewed tomatoes (14.5 oz)
1 can hot or mild dices green Jalapeno Chiles (4 oz)
1/2 cup chopped onion
1/4 cup minced garlic
Salt and pepper to suit your taste.
How To Make It
Toss all the ingredients into a blender and turn it on! LOL! Don’t overblend!
Get out the chips!!! ENJOY~
Pinto Beans from Scratch
Ingredients
2 cups raw Pinto Beans
4 cups Water
1 Table spoon Salt
1 teaspoon Pepper
¼ cup instant Chicken bullion broth mix
What To Do
Clean and rinse raw beans, place in a large pot of water. Cook until beans are soft (about two hours, they are also great in the crock pot). Season to taste. Serve in a bowl or warm tortilla with cheese, chopped onion and salsa. Or smash with large amounts of cheese.
Homemade Pork Tamales
Glo Makes TAMALES! All By Myself!
Tamales are a very traditional Mexican-American Specialty Dish. They are usually made during the holidays with the cook is surrounded by family and friends. Of course, Gloria Moraga made them while she was alone with only a video camera. The recipe is below.
How to Make Tamales
Prepare your filling. I seasoned my pork roast with garlic salt and pepper and cut slivers of garlic into the flesh. I braised the roast in two tablespoons of veggie oil then added garlic, onions, and all the spices, the water and bullion powder. Roast for 5 hours.
Pull the pork apart. Set aside while you prepare sauce. Try not to eat it all.
Prep about 5 dry chili peppers. Cut off the stems, slice in half and pull out all the seeds.
Boil one quart of water. Add salt, pepper, onions and garlic to the water. When It’s at a rolling boil, turn it off and add your dry, deveined dry chili peppers. Cover and let them steep in the water. When the peppers have cooled off, put them in a blender with some of the liquid and blend.
Heat half a cup of oil in a sauce pan, then slowly stir in half a cup of flour, stir and stir til it is cooks, about 10 minutes. Slowly add in 1 table spoon of chili power. Then slowly add your blended chili pepper liquid. Add 1 cup of broth that you saved from your roast if the sauce is too thick.
Cook 10 minutes.
At this point you can strain your sauce, so you don’t get a lot of chili flaks in your meet mixture. I skip this cause I like the peppers.
Add your sauce to the meat.
Wash the corn husks.
Assemble:
On the smooth side of the moist husks that have been soaked and washed, smear your masa, you can make it as thick or thin as you wish. Add some filling and one olive, then wrap.
Place 12 to 24 of the wrapped tamales in a steamer pot, and steam for about 2 hours.
OMG! Then please enjoy!
Ingredients
Tamale Filling:
Pork Roast (mine was 5 LBS. on Sale)
(You can fill with whatever you like, cheese, peppers, turkey, etc)
Garlic
Onion
Tomatillos
Jalapeno
Salt
Pepper
Bay Leaf
Oregano
5 Cups of Water
Two Tablespoons of Bullion Power
Sauce for Filling
Red Chili Peppers
Chili Powder
Cumin
Flour
Cooking Oil
Chicken broth or Bullion Powder
Masa
I purchased ready made Masa and added some of my red sauce
Corn Husks
Black Olives
Crunchy. Hard Tacos
Of course, you can eat them whole, without tons of cheese. But mashing beans with big chunks of cheddar is the Bomb! And easier to put in a tortilla for a burrito.
