I will be making these in class tonight and tomorrow. Come back for pictures and amendments to the recipes.

Tortilla Soup

Ingredients:

• 1 cup onion, quartered
• 2 cups plum tomatoes, quartered
• 1/4 cup vegetable oil
• 1 corn tortilla, cut into short strips
• 2 garlic cloves, minced
• 1/2 ancho chile, stemmed, seeded, toasted, finely chopped
• 1/2 bay leaf
• 1 tsp. ground cumin
• 3 cups chicken stock
• 1/4 cup tomato sauce
• Salt and black pepper, tt
• 2 cups chicken meat, cooked, julienned
• 1 cup Cheddar or Monterey Jack cheese, shredded
• 1 cup avocado, peeled, pitted, cubed
• 1 cup corn tortilla, fried strips

Procedure:

1. Rub the onion and tomatoes with the oil and grill on all sides until well charred, 15 to 20 minutes. You may also do this on a sheet pan under the broiler.
2. Put the tomatoes and onion in a blender or processor and blend until smooth. Set aside.
3. Heat the remaining oil. Add the tortilla, garlic, and chile and saute for 3 to 4 minutes
4. Add the bay leaf, cumin, and stock; bring to a boil.
5. Stir in the tomato mixture and the tomato sauce. Simmer for 30 minutes.
6. Season and strain through a coarse strainer. Taste and adjust seasoning.
7. Heat the soup and serve. Garnish with the chicken, cheese, avocado, and crisp tortilla strips.

Refried Beans

Ingredients:

• 1 cup pinto beans, dried
• 1 1/2 quarts chicken stock
• 2 ounces bacon, 1/4 inch dice
• 1/2 cup onion, 1/4 inch dice
• 1 garlic clove, minced
• Salt and black pepper, tt
• 1 cup queso fresco, grated

Procedure:

1. Wash and soak beans overnight.
2. Drain the beans and add the stock. Bring to a simmer, turn down the heat, and simmer for approximately 1 1/2 hours , or until tender.
3. Render the bacon over medium heat, until almost crisp. Add the onion and garlic and cook 4 minutes.
4. Add the beans. Using the back of a large wooden spoon or a potato masher, mash the beans into the bottom of the pan, stirring frequently so they do not stick. When the beans are broken up but still have visible pieces, simmer for a few minutes.
5. Season with salt and pepper, and serve with grated cheese.

Grilled Quesadillas

Ingredients:

• 4 flour tortillas
• 2 cups Mexican cheese
• 2 tbsp. Poblano Chile, roasted, peeled, 1/4 inch dice
• 2 tbsp. cilantro leaves, chopped
• 2 tbsp. butter, melted

Procedure:

1. Soften the tortillas by heating a nonstick skillet over medium-high heat for about 3 minutes. Put tortillas in a skillet one by one, turning each once until soft.
2. Prepare a grill.
3. Place some cheese on half of each tortilla, leaving a 1-inch border.
4. Top with chile and cilantro, and fold over.
5. Brush both sides liberally with melted butter. Place on grill. When marked, turn over and continue to cook until cheese melts.
6. Serve with Pico De Gallo and Guacamole.

Pico de Gallo

Ingredients:

• 1 tbsp. olive oil
• 1 garlic clove, minced
• 1 cup onion, 1/4 inch dice
• 1 serrano pepper, minced
• 1 1/2 tbsp. cilantro, minced
• 1 cup tomato, peeled, seeded, 1/4 inch dice
• 1 tbsp. lime juice
• Salt and pepper, tt

Procedure:

1. Heat the oil over medium heat. Add the garlic, onion, chile, and cilantro. Toss and remove from heat. Let cool.
2. Combine onion mixture with remaining ingredients and correct seasoning. Serve warm or at room temperature.

Guacamole

Ingredients:

• 2 avocados, ripe
• 1/2 cup red onion, 1/4 inch dice
• 1 jalapeno chile, seeded, deribbed, minced
• 1/4 cup cilantro leaves
• 1/2 cup tomato peeled, seeded, 1/4 inch dice
• 2 tbsp. lemon juice
• 1/2 tsp. salt
• 1/8 tsp. white pepper
• 1 tbsp. lime juice

Procedure:

1. Peel and pit the avocados
2. Place the avocado pulp in a bowl and mash to a chunky texture.
3. Add the remaining ingredients and mix thoroughly. Season to taste.

Crab Quesadilla with Green Chili Chutney

Ingredients:

• 1 tbsp. shortening or lard
• 1 cup masa harina
• 1 tbsp. AP flour
• 1/2 cup chicken stock
• 1/4 tsp. salt

For the filling

• 2 tbsp. vegetable oil
• 3/4 cup onion, 1/4 inch dice
• 1/2 cup tomato, peeled, seeded, 1/4 inch dice
• 1 chile, seeded, finely dice
• 8 ounces crab meat
• Epazote, several leaves
• Salt and black pepper, tt
• Vegetable oil, for frying

Procedure:

1. Mix the lard, flour, and masa harina well.
2. Add teh stock and salt. Knead until the dough is pliable and leaves the sides of the bowl failry clean. Cover and let the dough rest about 1 hour. Heat the 2 tbsp. oil and add the onion, tomato, and jalapeno. Cook until mixture is soft and begins to dry out.
3. Fold in crab meat and epazote. Correct seasoning. Set aside.
4. Press out tortillas. If rolling out tortillas between sheets of waxed paper, it is fairly easy to peel the paper off one side, fill the tortilla, and use the other sheet of paper to help fold the tortilla dough around the filling.
5. Add 1 tbsp. stuffing to the middle of each tortilla. Fold in half and press edges together to seal. Repeat until all stuffing is used.
6. Heat oil to 375F
7. Fry the quesadillas, turning once or twice, until golden. Transfer to paper towels to drain, then serve immediately.

Green Chile Chutney

Ingredients:

• 16 ounces chiles
• 2 jalapenos, 1/4 inch dice
• 1 cup sugar
• 1 1/2 tsp. oregano
• 1 ounce slivered almonds
• 2 tbsp. lime juice
• 6 tbsp. cider vinegar
• 1 tsp. salt
• 1 tbsp. cilantro, chopped

Equipment:

1. Combine all ingredients except cilantro.
2. Bring to a boil and reduce heat to a simmer. Simmer 15 to 20 minutes.
3. Allow to cool, add cilnatro, then serve cold.

Mexican Wedding Cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup confectioners’ sugar, sifted
• 1 tbsp. vanilla extract
• 2 1/4 cups AP flour
• 1/2 tbsp. salt
• 3/4 cup pecans, finely chopped
• Confectioners’ sugar, to roll the cookies in

Procedure:

1. Cream the butter and sugar, and then add vanilla.
2. Sift the flour and salt together and stir in by hand.
3. Add pecans; stir to combine
4. Chill the dough for 1 hour.
5. Preheat the oven to 400F
6. Roll the dough into 1-inch balls. Place on an ungreased cookie sheet.
7. Bake until set, but do not brown, approximately 15 minutes.
8. While still warm, roll in additional sugar.
9. Cool, roll in sugar again, and serve.

Lone Star Chicken-Fried Steak with Cream Gravy

Ingredients:

• 2 eggs
• 1/2 cup milk
• 1 cup AP flour
• 1 tsp. salt
• 1/4 tsp. black pepper
• 4 beef round steak, trimmed, and tenderized 1/2 to 1/4 inch thick
• Vegetable oil, for frying

Procedure:

1. Combine the eggs and milk, beat well.
2. Separately combine the flour, salt, and pepper.
3. Dip the steaks into the egg mixture, then into the seasoned flour.
4. Pan-fry steaks in hot oil until browned on both sides.
5. Drain on paper towels.

Calabacitas con Maize

Ingredients:

• 2 tbsp. butter
• 1/2 cup onion, 1/4 inch
• 1 garlic clove, minced
• 2 1/2 cups zucchini squash, 1/2 inch
• 1/2 cup corn kernels
• 1 serrano chile, seeded, diced small
• 1/8 tsp. oregano, dried
• Salt and pepper, tt
• 1/2 cup tomato, peeled, seeded, diced

Procedure:

1. Melt the butter over medium-high heat
2. Add the onion and garlic. Sweat onion
3. Add the zucchini, corn, and chile. Cover, lower the heat, and cook for 3 to 5 minutes or until the vegetables are tender.
4. Season with oregano, salt, and pepper.
5. Just before serving, add the tomato and toss until thoroughly heated.

Annatto Rice and Queso Fresco

Ingredients:

• 1 cup long-grain rice
• 1/4 cup vegetable oil
• 1/2 cup onion, 1/4 inch dice
• 1 garlic clove, minced
• 1/4 cup carrot, 1/4 inch dice
• 1/4 cup celery, 1/4 inch dice
• 1 tbsp. annatto powder
• 1 1/2 cups chicken stock
• Salt and black pepper, tt
• 1 cup queso fresco, grated
• 2 tbsp. cilantro, chopped

Procedure:

1. Rinse the rice in cold water and drain.
2. Heat the oil over medium heat. Cook the onion, garlic, carrot, and celery for 2 minutes, stirring occasionally.
3. Add the rice and annatto powder and stir for 3 minutes, until the rice is well coated with the oil.
4. Add the stock and season with salt and pepper. Bring to a boil, reduce the heat, and simmer for 20 minutes.
5. Remove from the heat and let stand, covered, for 5 minutes.
6. Add the cheese and cilantro, and stir into the rice with a fork.

Tres Leches Cake

Ingredients:

• 1 1/2 cups AP flour
• 1 tsp. baking powder
• 1/2 cup butter
• 2 cups sugar
• 5 eggs
• 1 1/2 tsp. vanilla extract
• 1 cup milk
• 2/3 cup sweetened condensed milk
• 2/3 cup evaporated milk
• 1/3 cup liqueur, frangelico, brandy, or chambord
• 1 1/2 cups heavy cream

Procedure:

1. Preheat oven to 350F and flour a 9 X 13 inch baking pan
2. Sift the flour and baking powder together and set aside
3. Cream the butter and half the sugar together until fluffy.
4. Add the eggs and half the vanilla. Beat well
5. Add the flour mixture to the butter mixture in 3 stages, mixing well until blended.
6. Pour batter into prepared pan and bake for 30 minutes.  When cake has finished baking, pierce it in 8 or 10 places with a fork or skewer, and let it cool.
7. Combine the milk, condensed milk, evaporated milk, and liqueur and pour over the top of the cooled cake.
8. Refrigerate for at least 2 hours before serving.
9. When ready to serve, combine the cream and the remaining vanilla and sugar, whipping until thick. Spread over top of cake. (Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve.) Serve chilled.

Marinated Dried Bean Salad Colorado

Ingredients:

• 1 ounce red beans, dried
• 1 ounce lentils
• 1 ounce pinto beans, dried
• 1 ounce anasazi beans, dried
• 1/2 cup onion, 1/2 inch dice
• 1 jalapeno, seeded, diced
• 1 cup green bell pepper, roasted, 1/2 inch dice

Vinaigrette

• 1 tbsp. sage leaves, cut in chiffonade
• 2 garlic cloves, minced
• 3 tbsp. cider vinegar
• 6 tbsp. olive oil
• Salt and pepper, tt

For the salad

• 2 cups tomatoes, peeled, thinly sliced
• 2 1/2 cups leaf lettuce
• 1/2 cup green onions, sliced
• 2 tbsp. heavy cream
• 1 tsp. cider vinegar
• Salt and pepper, tt

Procedure:

1. Presoak each type of bean individually overnight
2. Cook the beans individually in salted water unil tender. Drain and cool, reserving the liquid from the red beans.
3. Roast, peel, seed, and dice the jalapeno and green pepper.
4. Whisk together the vinaigrette ingredients.
5. Toss together the cooked beans, chiles, pepper, onions, and dressing. Let the mixture marinate.
6. Clean, dry, and trim the lettuce and green onions. Chop green onions finley.
7. Combine the cream, vinegar, green onion, and salt and black pepper in a bowl.
8. Toss the lettuce in the cream mixture, divide by 4 onto salad plates, and shingle 5 slives of tomato from rim to rim down the center of each plate. Season the tomatoes lightly with salt and pepper.
9. Serve about 1/2 cup of the marinated bean salad with the greens.

Chiles Rellenos

Ingredients:

4 poblano chiles

For the filling

• 2 tbsp. vegetable oil
• 1/2 cup onion 1/4 inch dice
• 1 garlic clove, minced
• 2 cups corn kernels
• 1/8 tsp. oregano, dried
• 1/4 cup sour cream
• 1 cup queso fresco
• salt and white pepper, tt

For the batter

• 3 eggs, separated
• 2 tbsp. water
• 1/4 cup, ap flour
• 2 tsp. baking powder
• 1 1/2 tsp. salt

Procedure:

1. Roast, peel, and split the chiles on one side only. Cut out the seed pod but leave on the stem; let cool.
2. Heat the oil, add the onion and garlic, and cook until soft but not brown.
3. Add the corn and salt, then cover the pan and cook until corn is tender (if corn is dry, you may have to add some water). Add the oregano and adjust the seasoning. Set aside and cool.
4. Blend in the sour cream and cheese; season.
5. Stuff the chiles with the cheese mixture. Reshape and chill for 30 minutes.
6. Beat the egg yolks and water until foamy. Add the flour, baking powder, and salt.
7. White the egg whites to soft peaks; fold the egg whites into the egg yolks.
8. Heat the oil in a deep fryer to 350F
9. Dip the stuffed chiles in flour and then in the batter, and fry them until golden brown on one side. Turn over and fry until golden brown on the other side. Drain on paper towels.

Marinated Grilled Quail on Spinach Salad

Ingredients:

Vinaigrette

• 2 tbsp. olive oil
• 1/4 cup vegetable oil
• 1 tbsp. parsley, chopped
• 2 tbsp. balsamic vinegar
• Salt and pepper, tt

Salad

• 2 cups spinach, cut in chiffonade
• 1/2 cup red bell pepper, julienne
• 1/2 cup yellow bell pepper, julienne
• 1/2 cup green bell pepper, julienne
• 3/4 cup tomato, julienne
• 8 bamboo skewers, soaked in water
• 4 quails, split at the back

Procedure:

1. Combine all ingredients for dressing in a blender and process until smooth. Correct seasoning.
2. Place each quail on 2 skewers i a straight line to hold its shape.
3. Liberally brush the quails with half of the dressing and allow to marinate, refrigerated, for 1 hour.
4. Prepare grill.
5. Grill the quail for 3 to 5 minutes on each side or until the quail are completely cooked.
6. Toss the salad ingredients with all but 2 tbsp. of the remaining vinaigrette.
7. Place the salad in the center of the plate. remove the skewers from each quail and place on top of the salad.
8. Drizzle the remaining vinaigrette over the quail.

Tex-Mex Fajitas

Ingredients:

Marinade

• 1/3 cup lime juice
• 1/4 cup tequila
• 1 tsp. oregano, dried
• 2 garlic cloves, minced
• 1 tbsp. cilantro, minced
• 2 tsp. ground cumin
• 1 tsp. black pepper

Marinade 2

• 1 cup light soy sauce
• 1/4 cup brown sugar, packed
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 2 tbsp. lemon juice
• 1 tsp. ground ginger

For the fajitas

• 1 pound skirt steak
• 8 flour tortillas

Procedure:

1. For marinade 1, combien all ingredientsa nd mix well. Refrigerate overnight, or up to 24 hours. For marinade 2 , combine soy sauce, brown sugar, garlic, onion powder, lemon juice, and ginger. Mix well and let stand refrigerated overnight.
2. Marinate the steak in either marinade for 2 hours at room temperature, or overnight in the refrigerator. Remove from the marinade and dry with paper towels.
3. Preheat grill
4. Sear the outside of the meat, then cook until medium rara- it should take 3 to 4 minutes a side if the meat is 2/4 inch thick or less. Brush meat with marinade 2 or 3 times while cooking.
5. Transfer the meat to a cutting board. Let sit 5 minutes
6. Cut the meat into thin strips.
7. Serve meat strips with warm, sot flour tortillas and pico de gallo and guacamole.