Mexican Cocina

Chicken Tortilla Soup

4 cups rich chicken stock 1 large onion, chopped 3 cloves garlic, minced can chopped green chiles 2 tomatoes, peeled and finely chopped 1 cups finely chopped cooked chicken 12 corn tortillas finely chopped ripe avocado Sour Cream -Saute onion and garlic in 2 tab. oil until soft. Add chicken broth to pot along with green chiles, tomatoes, chicken and 8 corn tortillas torn into small pieces. -Simmer about 30 minutes until tortillas are broken up. Season with salt and pepper. -Cut remaining tortillas into thin strips and fry until crisp. -Serve soup with sprinkling of avocado, dab of sour cream and tortilla strips. -Serves 6

Chicken Chimichangas

3 cups shredded cooked chicken 1 cup chopped onion 2 cloves garlic, minced

1 can chopped green chiles 2 tab. cornstarch 1 cup chicken stock salt and pepper 8 large flour tortillas 1 1/2 cups grated cheddar or Monterey Jack cheese -In large skillet, saut onions and garlic in 2 tab. oil until very soft. ----Add chiles, chicken, salt and pepper. Sprinkle cornstarch over chicken mixture and add chicken broth. Cook and stir until thick and bubbly. Cool to warm. Stir in cheese. -Steam each tortilla over boiling water until very soft. Place cup of chicken mixture in middle of tortilla and wrap in bundle or log shape turning in edges and securing with toothpicks. -Fry in deep hot oil until golden. Serve warm with salsa, sour cream, guacamole, tomatoes, and green onions.

Flour Tortillas:

6 cups flour 1 tsp. baking powder 1 tab. salt cup vegetable shortening, cut into small pieces 2 cups warm water

-Place the flour in a medium bowl and add the baking powder and salt, stirring to mix well. Add the shortening. Turn the mixer on low and slowly pour in the water. Mix on low, for 90 seconds or until well mixed. -Scrape the dough out of the bowl onto a floured surface. Divide the dough into 2 equal portions. Cover with plastic wrap and set aside to rest at room temperature for 20 minutes. Divide each

half into 8 equal portions. You will now have 16 dough balls. Lightly flour your work surface. With a floured rolling pin, roll each ball into an 8 inch round. Stack the rounds on a baking sheet with plastic wrap between each. Let rest for 10 minutes. -Heat a griddle or large cast-iron skillet over medium heat, and lightly coat with vegetable cooking spray. Cook the tortillas on the griddle or in the skillet for 1 minute on each side, or until light brown spots form on the surface.

Pork Carnitas

3 pounds pork butt or shoulder 1 tab. Fuego Spice Mix (below) 1 orange, quartered 2 large cloves chopped garlic 2 tsp. ground cumin 1 tsp. black pepper 1 cup coca cola plus additional, as needed cup shortening 1 cup Agua Negra Marinade (below)

Carnitas: -Trim away the excess fat from the pork. (Remember to buy more meat in weight than you need, since you will trim some weight off.) -Cut the meat into 3-inch cubes. Dust the pork with the Fuego Spice Mix and press to adhere well. -Squeeze juice from the orange quarters into an airtight container. Add the peels. Add the garlic, cumin, salt, pepper, coca-cola and marinade and mix to combine well. --Add the seasoned meat cubes and marinate in the fridge overnight.

-When ready to cook the meat, remove from the marinade and reserve liquid. -Meanwhile, place the shortening in a large, heavy skillet and melt over high heat. When the fat is smoking, add the pork and brown for about 15 minutes, turning occasionally. Add the reserved marinade and simmer for about 2 hours, or until the pork is tender and dark brown. -As the meat cooks, add additional coke to cover, as needed. -To serve, remove the meat from the skillet and chop into inch pieces.

Feugo Spice Mix:

cup paprika 2 tsp. cayenne 2 tab. salt 2 tab. ground pepper 2 tab. granulated garlic 2 tab. chile powder 2 tab. oregano. -Combine all ingredients, mixing well. Store in an airtight container, out of direct light, for up to 6 months.

Agua Negra Marinade (makes about 3 cups)

1 cup soy sauce 2 cups pineapple juice 2 tab. ground cumin 2 cloves minced garlic cup freshly squeezed lime juice -Combine all ingredients with a whisk in a mixing bowl, making sure to break up any lumps of spices. Store in an airtight container in the fridge for up to 2 days.

Fried Ice Cream:

gallon vanilla ice cream 3 cups crushed corn flakes 1 tsp. cinnamon -Slightly soften ice cream and roll into balls, about 2 inches in diameter. Quickly roll in corn flake mixture, coating completely and making sure crumbs adhere to ice cream. Place balls in chilled bowl in freezer. Freeze several hours or overnight. -Heat vegetable oil to a depth of 4 inches in heavy pan, until a cube of bread dropped in oil browns in 30 seconds. -Add ice cream balls to oil one at a time and count to 8. Quickly remove balls from oil and place back in freezer. -Serve with strawberry, chocolate or caramel sauce with whipped cream and cherries. Serve on fried flour tortilla dusted with cinnamon sugar.

Fiesta Salsa:
1/3 cup jicama, diced 1/3 cup diced red bell pepper cup diced red onion cup diced green bell pepper 1/3 cup diced celery 1/3 cup fresh whole corn kernels cup drained and rinsed black beans cup sweet chipotle dressing 1 tsp. salt -Gently combine all ingredients, mixing well. Serve chilled.

Garlic Sauce (Lebanese):

2 cups plain yogurt (thickened allow to sit in cheesecloth to drain liquid overnight) 3-4 cloves garlic, crushed 1 tsp. salt cup olive oil -Mix above ingredients and chill at least 2 hours for flavors to blend. Serve with meat or french fries.