Posted by mysticprincess7 (LadderOp) (Ranked 37 on Hardwood Hearts (Hardwood) Ladder) on July 01, 2010 at 03:21:23 PDT:
(Reprinted from "The Buzz", our monthly LadderOp Program Newsletter)
This month we are offering some Mexican / South Texas recipes which we hope you like and may wish to pass on to members on your ladders.
Recipes will be set out such that ingredients and quantities are known to all whether they are in the Americas, Australasia, Europe, Asia or Africa
1. CREAM OF POBLANO SOUP
3 6" corn tortillas
2 Tbs. flour
½ tsp. chili powder
1 tsp. cumin
½ tsp. salt
½ tsp. pepper
Tear tortillas into small pieces and grind in food processor until as fine as corn meal. Add flour and spices and blend.
Heat 2 Tbs. oil and 2 Tbs. butter in large pot on medium high heat. Add:
½ cup (8 Tbs.) finely diced onions
½ cup (8 Tbs.) finely diced poblano peppers (seeded)
½ tsp. minced garlic
Saute until onions are clear. Add flour mixture. Stir to form a roux and cook 4-5 minutes, stirring so it doesn't burn.
While continuing to stir, add:
3 cups (1 ½ pints) chicken stock
½ cup (8 Tbs) half and half (single cream)
Bring to a slow simmer and cook for 7-10 minutes.
Add a finely chopped, roasted (or boiled) chicken breast
½ cup shredded Monterrey Jack cheese (or more)
whole kernel corn (optional)
Heat through but do not allow to boil.
2. CHILLI CON CARNE
INGREDIENTS
1 ½ lb. Minced beef
2 large onions chopped
2 Tbs. Sunflower oil
1 Tbs. Chilli powder (I use a hot chilli powder but use mild or medium if preferred)
1 tsp. Cumin powder
1 tsp. Oregano
½ tsp. Cayenne pepper
1 tsp. (or two crushed garlic cloves) Garlic
3 Bay leaves
Salt and pepper to taste
4 Tbs. Tomato paste
1 x 14 oz can Chopped tomatoes
1 x 14 oz can Kidney beans (drained)
12 fl. oz (1 ½ cup) Beef stock
METHOD
Chop the onions and sauté in the oil for approximately five minutes until translucent. Add the minced beef and brown. To this add the dry ingredients of chilli, cumin, oregano, cayenne, garlic, salt, pepper and bay leaves and mix well. Add the chopped tomatoes, tomato paste and kidney beans.
Add the Beef stock and bring to the boil.
Transfer to a casserole dish and cook in over at 180oC (350oF, Gas Mark 4) for about ¾ hour. Can also be cooked in microwave on medium setting for ½ hour.
Serve with rice
3. LECHE QUEMADA.
Boil a can of sweetened condensed milk for an hour, keeping the unopened can completely covered in water.
Chill for several hours in the fridge. The result will be a very dense, rich caramel pudding.
Place chunks of fresh or a slice of canned pineapple on a plate, top with a scoop or slice of pudding, whipped cream, then sprinkle with toasted almonds and chopped dates.