[CH] Mexican recipes with chipotles
Judy Howle (howle@ebicom.net)
Sat, 24 Jan 1998 20:05:17 -0600
I ran across these recipes today. If anyone tries them, send a report!
CARNE POLACA
By Julia Venancia, Francisca Contrera and Emilia Ruiz
We are Mexican. We cooked Carne Polaca. It is good food for the Mexican. We
used a lot of pork in Mexico because it is economical. We cooked Carne
Polaca in parties or when we have a reunions with friends. Usually the Carne
Polaca is a tradition Mexican food. We feel happy when we make Mexican food
because it is a principal food of Mexico
Carne Polaca
Ingredients
two pounds of pork roast
one can of chipotle chilies
one-half head of cabbage shredded
two cloves of garlic
one onion chopped
one-half cup of oil or to taste
two cloves
one-half teaspoon cumin
two dozen tostadas
one and one half cups ketchup
black pepper to taste
salt to taste
Directions
1. Boil pork in water one hour with 4 cloves smashed and one onion chopped.
2. Heat skillet three hundred fifty degrees.
3. Shred the meat.
4. Blend the chili chipotle, garlic ,cumin ,black pepper and cloves.
5. Mince the cabbage and onions.
6. Place the cabbage in a bowl of water.
7. Drain the cabbage.
8. Cook the onion in the oil 5 minutes and fry the cabbage 5 minutes.
9. Add the salt and pepper.
10. Add the meat place the chipotle and one cup of ketchup in the blender
and blend until smooth.
11. Put the cumin, cloves, black pepper, salt, chile chipotle, garlic, and
ketchup into the skillet . Add three cups of salsa
12. Cook 5 minutes then eat and enjoy.
ALBONDIGAS WITH CHILE CHIPOTLE
By Maria Lugo, Isabel Gonzalez
Sometimes in Mexico we cooked Albondigas in Chile Chipotle for the family.
When we cooked it , everyone in the family ate it. The albondigas is usually
eaten for dinner. We think this is the tradition of the Mexican because the
Mexican people feel really happy when we eat the Albondigas of Chile Chipotle.
2 teaspoon salt
5 lbs ground beef
1 cup rice
1 onion minced
21/2 clove garlic minced
11/2 tomato minced
1 tablespoon marjoram
1 tablespoon thyme
3 teaspoons flour
3 eggs
2 tablespoons oil
22/3 cup minced tomato
Onion
2 cup chile sauce
Directions
1. Add 2 teaspoon salt to meat mix well
2. Sprinkle 1 cup rice and minced onion, garlic and tomato
3. 2 teaspoon marjoram and thyme
4. 3 teaspoon flour
5. 3 crack eggs beat well mix together
6. Make meat ball 2 inches in diameter
7. Heat fry pot
8. Boil water
9. 2 teaspoon oil in fry pan
10. 22/3 cup minced tomato and onion add 2 cup chile sauce stir
11. Add to water simmer until boil
12. 2 teaspoon salt
13. cook for 15 minutes
14. Add meatballs one by one
15. And cook 20 minutes
16. Skim off fat.
Judy Howle
howle@ebicom.net
Flavors of the South
Recipes for "heat lovers"
http://www.ebicom.net/~howle
Hot and Spicy Food Editor
Suite 101
http://www.suite101.com/topics/page.cfm/462