Mexican Favorites - 21 Traditional Recipes (Mama`s Legacy Series)

Table of Contents
Introduction
Appetizers, Salsa,
Margaritas
Ceviche
Chicken Sopes
Chili Relleno Salsa
Creamy Margaritas
Guacamole
Source: My personal
variation on a very
common, traditional dish.
Horchata
Main Dishes
Chicken Tortilla Casserole
Chilaquiles
Chili Relleno Casserole
Chili Rellenos con Queso
Green Chili Verde (Arizona
Style)
Homemade Tacos
Indian Tostadas
Red Snapper with Mango
Sauce
Sour Cream Enchiladas
Spicy Enchiladas Verdes
de Queso
- You may want to find a
good Mexican grocery
store to purchase the
tomatillos and the fresh
jalapenos.
Source: red5 on
www.allrecipes.com
Tamale Pie
Desserts
Boca Negra Mini-Cakes
Cafe Mexicana
Cheesecake
Light Flan
Navajo Fry Bread
Tres Leches (Three Milk
Cafe)
Mexican
Favorites
21 Traditional Recipes
Mama’s Legacy Series
Volume V
By Nancy N. Wilson
Mexican Favorites
21 Traditional Recipes
Mama’s Legacy Series
– Volume V
© Blurtigo Holdings, LLC
First Printing 2012 – Printed in
United States of America
All Rights Reserved. No part
of this publication may be
reproduced in any form or by
any
means,
including
scanning, photocopying, or
otherwise
without
prior
written permission of the
copyright holder.
Disclaimer and Terms of Use:
The Author and Publisher have
strived to be as accurate and
complete as possible in the
creation of this book. While all
attempts have been made to
verify information provided in
this publication, the Author and
Publisher
assume
no
responsibility
for
errors,
omissions,
or
contrary
interpretation of the subject
matter herein. Any perceived
slights of specific persons,
peoples, or organizations are
unintentional.
This Mama’s Legacy
Cookbook Series
Is Dedicated To
My four amazing children,
Whitney, Brooke, Bryce,
and Brock . . . and their
father who were willing to at
least try everything that I
prepared – experiments, and
all. There were more than a
few times that we tossed the
dinner in the garbage and
opted for our family default
dinner, pancakes and
scrambled eggs.
It is also dedicated to my
dear mother-in-law,
Charlotte.
She
introduced me to the
wonderful world of food. It
was because of her
encouragement that I was
able to develop the
confidence to test my cooking
wings and learn to fly!
Mama’s Legacy Cookbook Series
By Nancy N Wilson
Other Books in the Series
DINNER – 27 Easy Recipes
(Volume I)
Breakfast and Brunch – 31
Delicious Recipes (Volume II)
Candy and Dessert – 31
Scrumptious Recipes (Volume III)
Classic Chicken Dinners – 25
Classic Recipes (Volume IV)
Table of Contents
Appetizers, Salsa,
Margaritas
Ceviche
Chicken Sopes
Chili Relleno Salsa
Creamy Margaritas
Guacamole
Horchata
Main Dishes
Chicken Tortilla Casserole
Chilaquiles
Chili Relleno Casserole
Chili Rellenos con Queso
Green Chili Verde (Arizona Style)
Homemade Tacos
Indian Tostadas
Red Snapper with Mango Sauce
Sour Cream Enchiladas
Spicy Enchiladas Verdes de
Queso
Tamale Pie
Desserts
Boca Negra Mini-Cake
Café Mexicana Cheesecake
Light Flan
Navajo Fry Bread
Tres Leches (Three Milk Cake)
Introduction
Dear Friends,
Welcome to Mexican
Favorites, Volume V of
Mama’s Legacy Cookbook
Series.
This series was created in
honor of all the wonderful
women in my life who not only
taught me how to cook, but
also shared with me their love
of cooking.
I have been collecting recipes
for over 60 years - the sources
are numerous – beginning with
my mother, then friends,
colleagues, church groups,
cookbooks and finally the
Internet.
Some are in the original form,
some have morphed a little
over the years and some are
newer versions of traditional
recipes that have been passed
from friend to friend to friend.
I have tried to give credit to
the original source, including
cookbooks and websites,
when I know it, but many are
from my personal collection
that has built up over the years
and in some cases, I don’t
remember where the recipe
came from.
Writing a cookbook has been a
long-held dream of mine. I
have a great passion for wellprepared, delicious food, and
hopefully this series will inspire
you to stretch your creative
cooking wings and begin to
build your own collection of
recipes that can be shared
with others.
Mexican Favorites is the fifth
volume and the only ethnic
cookbook of the series, but I
had to include it. Mexican food
was an integral part of my
youth and was the only “eating
out” experience I knew until I
left my small hometown in
Southern Arizona to attend
college.
In our little community, there
were two restaurants, The
Star Café, and Shorty’s
Mexican Food Café. My
girlfriends and I ate at Shorty’s
once or twice week from the
time we could drive until we
parted ways after high school
graduation. Those were the
days when you could buy a full
meal and a coke for under a
$1.00. Mexican food is still my
favorite.
Most of the 21 recipes in this
volume range from very easy
to easy, with only a couple that
are slightly more difficult.
.
A good friend of mine once
said to me that there are three
great pleasures in life:
Laughter, Great Food, and
Making Love…. I agreed when
he said it, and I still agree all
these many years later.
What are your three greatest
pleasures? I hope that food is
one of them and that you will
find great pleasure in creating
the dishes in this book as
much as I found in writing
them.
All the best,
Nancy N Wilson
P. S. I would love to hear
about your cooking
adventures. Please feel free
to send me stories. Your
personal favorite recipes are
also welcome, if you feel like
sharing.
You can contact me at
[email protected]
Appetizers, Salsa,
Margaritas
Ceviche
This dish is served on the beaches
of Mexico. Serve it as a seafood
appetizer or as a side salad dish for
lunch or brunch. I first discovered
this when I was working in Houston,
TX and finally realized I could make
it myself. The main secret to
success is always use freshest fish
possible.
Ingredients
1
Lb
6
1
Halibut fillets (or use a
shrimp) or 1 lb sea bas
mixture of fish and shri
snapper fillet (or use a
shrimp)
Fresh limes (Enough J
Cup
1
Tomato, diced
Green pepper, finely di
4
Tblsp
Cilantro, finely chopped
used if cilantro is not a
¼
Tsp
Salt
¼
Tsp
Black pepper
½
Tsp
Oregano
2
Tblsp
Jalapeno peppers, cho
to taste)
1
Medium
Onion, finely chopped
2
Tblsp
Fresh cilantro, finely ch
Dash
Tabasco sauce
Lettuce leaves (to line
Avocado, sliced for gar
Black olives, sliced for
Procedure
- Dice the fish (approximately 1/2inch cubes - if using shrimp use
cleaned, de-veined shrimp).
- Marinate fish in the lime juice in the
fridge overnight (this step cooks
the fish, do not marinate shrimp).
- Stir often.
- Pour off most of the lime juice (just
leave it moist).
- Add remaining ingredients except
lettuce, avocado and olives. Do
this preferably a few hours
before serving & refrigerate.
- Toss well and arrange in individual
serving bowls that are lined with
the lettuce leaves.
- If you wish garnish with sliced
avocado and sliced black olives.
Servings: Varies
Degree of Difficulty: Easy
Preparation Time: 20 minutes
Cooking Time (in lime juice): 8 hours
Nutrition Facts
Serving
size:
Entire
recipe
(18
ounces).
Recipe Tips
- You can alter it to suit your own
taste. Make it as spicy or as mild
as you wish. You can use shrimp
& fish or shrimp & scallops - but,
do not marinate the shrimp as the
shrimp tend to get tough. Steam
the shrimp and add them a few
hours before serving when you
are ready to mix all the
ingredients together.
- Serve as an appetizer with tortilla
chips, or serve as a side dish.
Source:
www.food.com – photo
by Derf (There are many
versions on the Internet)
Chicken Sopes
Chicken sopes can be made from
salad fixings and refried beans and
on the table in under an hour.
Ingredients
2
Cooked
Chicken breasts, ch
1½
Cups
Refried beans
1
Cup
Tomatoes, diced
1
Large
Onion, finely diced
3
Ounces
Feta cheese
1
Cup
Lettuce, finely shred
Red or green hot sa
Crema Mexicana or
Oil for frying
1–2
Large
Avocados, mashed
to taste
2
Cups
Masa harina (Mase
Mill)
¼
Tsp
Salt
Cups
Water
1¼
Procedure
- Shred or chop the chicken and
prepare the vegetables –
refrigerate until ready.
- In a medium bowl, mix masa
harina, salt and water thoroughly
(easiest to do with your hand) for
about 2 minutes to form a soft
dough. If the dough feels dry,
add more water (one tablespoon
at a time).
- Divide masa into 20 portions and
roll into balls, Cover with plastic
wrap to prevent drying.
- Place a ball between two sheets of
heavy-duty plastic wrap. Roll out
or flatten ball to form a 2 ½” to 3”
diameter circle, about 3/8” thick
(this is your sope)
- Cook each sope for one minute on
a very hot griddle. Turn and cook
the 2nd side until lightly browned.
- Carefully remove from heat; on the
first cooked side, pinch the edges
to form a raised rim about ¼”
high. Be careful! The sopes will
be hot! Repeat with each sope
and keep covered with a cloth
napkin.
- Heat ¾” of oil in a frying pan to 360
degrees F and fry sopes until
lightly golden. Drain on paper
towels.
- Heat beans and spread one
tablespoon on each sope.
- Top with chicken tomato, onion,
cheese, lettuce, sour cream and
avocado.
- Serve with your favorite hot sauce.
.
- Fill each sope with 1 tablespoon
refried beans, 1 rounded
tablespoon chicken filling, lettuce,
queso fresco and salsa.
Servings: 16 - 20
Degree of Difficulty: Moderately
difficult
Preparation Time: 60 to 90 minutes
Nutrition Facts
Serving
size:
1/16 of a
recipe
(2.6
ounces).
Source:
Sopes MASECA recipe
on side of the MASECA Instant
Corn Masa Flour package
Chili Relleno Salsa
This tasty salsa can be used as a
topping for both Chili Rellenos con
Queso and Chili Relleno Casserole
Ingredients
¼
Cup
Cooking oil
1
Clove
Garlic (large), crushe
1
Cup
Onion, finely choppe
1
Can (# 2 ½ )
Solid pack tomatoes
1
Can (4 oz)
Ortega® chopped gr
1
Tsp
Salt
Procedure
- Heat oil in medium-large, heavyduty frying pan over medium heat
- Add garlic and onion, stirring
continuously - reduce heat if
necessary, do not overcook
- When nicely browned, add
tomatoes, chilies and salt
- Simmer uncovered for 30 minutes
or until of good sauce consistency
- Stir often
- Add additional salt to taste
Serving size: 1/2 Cup
Servings: 6
Degree of Difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Nutrition Facts
Serving
size: 1/6
of a
recipe
(1.3
ounces).
Recipe Tips
- It is easier to prepare the salsa
well ahead of time - even the
night before and heat before
serving.
Source:
Personal Collection Lamoyne Troedson, a great cook
and a good friend.
Creamy Margaritas
This is a must try! You will love it –
an interesting change up from the
traditional margarita. This dazzling
combination of lime sherbet and
evaporated milk will bring a smile to
your lips (alcohol optional).
Ingredients
2
Cups
Lime sherbet or sorbe
1
Can (12 oz)
Evaporated milk
1
Cup
Ice cubes
2
Tblsp
Tequila (1 shot – optio
Coarse salt (optional)
Fresh lime slices
Procedure
- PLACE sherbet, evaporated milk,
ice and tequila in blender - cover
- Blend until smooth
- If salted rims of margarita glasses
are desired, dip rims into water,
then in salt and shake off excess
- Pour margarita mixture into glasses
- Garnish with lime slices
Servings: 4
Preparation Time: 5 minutes
Nutrition Facts
Serving
size: 1/4
of a
recipe
(5.4
ounces).
Source:
Posted by Bev on
www.food.com
Guacamole
Guacamole, a dip made from
avocados, is originally from Mexico.
The name is derived from two Aztec
Nahuatl words - ahuacatl (avocado)
and molli (sauce). It is great as an
appetizer with chips or as a topping
on almost any Mexican dish from
nachos, to tacos, to enchiladas.
Ingredients
5
Large
Avocados, mashed (b
2
Green onions, finely ch
1
Lime or lemon (juice)
1
Tomato, finely choppe
¼
Cup
Cilantro, finely choppe
1
Small
Garlic clove, minced
Procedure
- Cut avocados in half. Remove
seed. Scoop out avocado from
the peel, put in a mixing bowl.
- Using a fork, mash the avocado.
Add the chopped onion, cilantro,
lime or lemon juice, salt and
pepper and mash some more.
- Chili peppers (jalapenos) can be
-
-
-
chopped very fine and added to
the mix if you like it hot!
Keep the tomatoes separate until
ready to serve.
Remember that much of this is
done to taste because of the
variability in the fresh ingredients.
Start with this recipe and adjust
to your taste.
Cover with plastic wrap directly on
the surface of the guacamole to
prevent oxidation from the air
reaching it. Refrigerate until
ready.
Just before serving, add the
chopped tomato to the
guacamole and mix, if you
choose to use them.
Servings: 4
Degree of Difficulty: Very easy
Preparation Time: 10 minutes
Nutrition Facts
Serving
size: 1/4
of a
recipe
(10.2
ounces).
Recipe Tips
- For a very quick guacamole just
take a ¼ cup of salsa and mix it
in with your mashed avocados.
- You don't need to have tomatoes in
your guacamole.
- To extend a limited supply of
avocados, add either sour cream
or cottage cheese to your
guacamole dip. Purists may be
horrified, but so what? It tastes
great. In fact, guacamole with a
little cottage cheese or cream
cheese added to it is delicious.
- The trick to perfect guacamole is
using good, ripe avocados.
Check for ripeness by gently
pressing the outside of the
avocado. If there is no give, the
avocado is not ripe yet and will
not taste good. If there is a little
give, the avocado is ripe. If there
is a lot of give, the avocado may
be past ripe and not good. In this
case, taste test first before
using.
Source:
My personal variation
on a very common, traditional
dish.
Horchata
Horchata is a traditional Latin
beverage that is served in most
Latin American countries and any
good Mexican Restaurant in the
U.S. It is a combination of a unique
flavor and texture. It is often served
with meals or as a nutritious snack.
Ingredients
1
Cup
White rice, rinsed, dra
1
3 inch
Cinnamon stick
4
Cups
Hot water
¾
Cup
Granulated sugar
1
Can (12 fl oz)
Evaporated milk (good
Ice cubes
Ground cinnamon for
Lime rind strips (optio
Procedure
- Combine rice, cinnamon stick and
hot water in large bowl, cool.
- Cover and refrigerate for at least 2
hours, preferably overnight.
- Remove cinnamon stick, drain
(reserve soaking water) and
-
-
-
spoon rice into blender.
Blend on high for 3 – 4 minutes
until mixture is very smooth.
Add the reserved soaking water
and sugar.
Blend for an additional 2 minutes.
Strain mixture through a
cheesecloth or fine sieve into a
pitcher, pressing the rice solids
until only a dry paste remains –
discard paste.
Stir evaporated milk into the
mixture.
Pour into tall glasses with ice
cubes, sweeten with addition
sugar, if desired.
Sprinkle with cinnamon, garnish
with lime rind.
Servings: 6
Preparation Time: 15 minutes
Cooling Time: 2 hours
Nutrition Facts
·
Serving Size – 1/6 of recipe
·
Calories 210 (Calories from fat 35)
Source:
www.verybestbaking.com
Main Dishes
Chicken Tortilla
Casserole
If you want a delicious Mexicanflavored main dish that can be put
together easily, this is it!
Ingredients
4
4 oz each
Skinless, boneless
chicken breast halves
8
Ounces
Sharp cheddar cheese,
grated
1
Package
Corn tortillas (12)
2
Cans (4 oz)
Ortega® chopped
green chilies
1
Can
Cream of Chicken soup
1
Can
Cream of Mushroom
soup
1½
Cup
Half-and-half
Procedure
- Season chicken breast halves with
salt and pepper, wrap in foil
- Bake for 1 hour and 15 minutes at
350 degrees F
- Save juice - Cut chicken into bitesized pieces
- Mix diced chilies, both soups and
half-and-half in large bowl
- Add chicken pieces to the mix
- Divide tortillas into two stacks and
cut in 1" pieces
- Place the following in large
buttered casserole dish - in
layers
- Juice from baked chicken
- Pieces of 6 corn tortillas
- Spread half the mixture on top of
the tortillas
- Sprinkle half the grated cheese as
next layer
- Layer with remaining pieces of 6
corn tortillas
- Cover with remaining mixture
- Top with remaining half of cheese
- Cover and refrigerate for 24 hours
- Bake for 1 hour at 300 degrees F
(sometimes it takes a little
longer)
Servings: 6 – 8
Degree of Difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 2 hours and 15
minutes
Nutrition Facts
Serving
size: 1/6
of a
recipe
(9.1
ounces).
Recipe Tips
- This is an easy meal with a fairly
long prep time because of the
baking time for the chicken, but
an excellent choice for meal that
can be prepared the day before
and served on an evening when
someone else in the family needs
to pop the meal into the oven for
you. Or, it can be prepared on
Saturday for a leisurely Sunday
dinner.
- You can also buy a roasted
chicken from the supermarket,
which cuts your prep time down
to the bare minimum.
Source:
Personal collection
Chilaquiles
This homey Mexican dish is usually
served for breakfast, and it also
makes an excellent dinner entree.
This is a simplified version of the
original which was made with fried
tortilla strips. It is incredibly easy
and tasty.
Ingredients
2
Large
Boneless skinless
chicken breasts
2
Cups
Chicken broth
2
Cups
Enchilada sauce (red or
green) Good brands: El
Paso or
Las Palmas
6
Cups
Tortilla chips (regular, not
flavored)
10
Eggs
1
Cup
Milk
1½
Cups
Mexican Style cheese,
shredded
1
Can
Ortega® jalapenos
1
Sm-Med
Red or white onion,
chopped
2
Tblsp
Vegetable oil (or cooking
spray)
1
Tsp
Salt
Sour cream for topping
(optional)
Procedure
- In a pot, add 1/2 cup enchilada
sauce, 2 cups chicken broth and
stir.
- Boil the chicken breasts until
cooked through
- Remove the chicken from the
sauce and shred with a fork
- Set chicken aside
- Preheat the oven to 400F
- Whisk eggs and milk together, add
cheese
- In a large pan, sauté onion in oil,
add salt and jalapenos (optional)
- Cook and stir for a few minutes.
Add the egg mixture and thicken
-
-
for a minute or so
In a large bag, add chips and
remaining enchilada sauce
Shake until sauce has coated the
chips
Immediately add chips to the egg
mixture and stir until eggs have
coated the chips (the eggs will be
a bit runny)
Mix in the shredded chicken
Pour into greased casserole pan (9
X 13)
Top with remaining cheese and
additional sauce
Bake for 10 minutes to finish
cooking egg and melt the cheese
Serve immediately
Servings: 6
Degree of Difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Nutrition Facts
Serving
size: 1/6
of a
recipe
(19.2
ounces).
Recipe Tips
- Serve with bowls of chopped fresh
cilantro, hot enchilada sauce, and
sour cream as toppings.
- If you would like to try the original
style, cut tortillas into 1" strips.
Heat oil in a skillet until hot. Lightly
brown the strips and drain on
paper towels. Use in place of
tortilla chips.
Source:
www.simplerecipes.net
Chili Relleno Casserole
This is a family favorite variation on
the more traditional "Chili Relleno
Con Queso." It can be prepared the
night before and popped it into the
oven when you get home from
work. Great for a busy week night
and delicious enough for guests.
Ingredients
4
Cans (4
oz)
Ortega® Whole Green
Chilies
1
Lb
Sharp cheddar cheese,
grated
1
Lb
Monterey Jack cheese,
grated
4
Eggs, lightly beaten
2
Cups
Milk
½
Cup
Flour
1
Tsp
Salt
Procedure
- Heat oven to 350 degrees
- Cut chilies into 2" strips and
remove seeds
- Place half of the chili strips in
bottom of buttered 9 X 18
-
-
casserole dish - evenly spaced
Mix both cheeses together and
spread over the chilies
Top with remaining chili strips evenly spaced
Stir lightly beaten eggs, milk, flour,
and salt - just until mixed - do not
beat
Pour mixture over layered chilies
and cheese
Bake 45-50 minutes (Be sure
center is set)
Cut into squares and serve with
Chili Relleno Salsa
Servings: 6 (Can be slightly more or
less depending on serving size)
Degree of Difficulty: Easy
Preparation Time: 45 minutes
Cooking Time: 50 minutes
Nutrition Facts
Serving
size: 1/6
of a
recipe
(8.7
ounces).
Recipe Tips
- Can be prepared the night before
and refrigerated overnight, which
may extend the cooking time
slightly. Be sure that the center is
set before removing from the
oven.
Source:
Personal Collection –
Lamoyne Troedson, a great cook
and a good friend.
Chili Rellenos con Queso
Chili Rellenos are a traditional
Mexican dish that has many
variations. This is an excellent
version that will be a hit with both
family and guests.
Ingredients
3
1½
6
Cans (8 oz)
Ortega® Whole Gre
Cups
Sharp cheddar chee
Egg whites
3
Tblsp
Flour
Dash
Salt
6
Egg yolks
Salad oil or shortenin
1
Recipe
Chili Relleno Salsa
Procedure
- Slit each pepper and remove
seeds
- Stuff with cheese and roll in flour set aside
- Beat egg whites until stiff- but not
dry. Peaks should form easily
- Add flour and slat to egg yolks.
Beat until lemon-colored and thick
- Gently fold yolk mixture into egg
-
-
-
-
whites (DO NOT beat)
Heat oil in a heavy-duty frying pan
to 375 degrees F (hot)
Spoon 1/2 cup+ of egg batter into
hot fat. Spread into an eggshaped form
Create two to three mounds in the
pan. Allow room for easy turning
- don't crowd
As batter begins to set, gently top
each mound with a cheesestuffed pepper
Immediately cover each chili with
more batter
Continue cooking until underside is
nicely browned - Adjust oil temp
as needed
- Turn carefully and brown second
side
- Remove from pan and place on
paper towels to absorb oil
- Serve at once with warm Chili
Relleno Salsa
Servings: 6
Degree of Difficulty: Moderately
difficult
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Nutrition Facts
Serving
size: 1/6
of a
recipe
(4.1
ounces).
Source:
Personal Collection – Lamoyne
Troedson, a great cook and a good friend
.
Green Chili Verde
(Arizona Style)
Green Chili Verde (Stew) is an
excellent cold winter's night dish.
Easy to double for large groups.
Can be made ahead of time and
reheated.
Ingredients
2
Lb
Pork roast cut in 1 in
4
Cans (4 oz)
Ortega® chopped gr
2
Cloves
Garlic (large), finely
3
Large
Onions, finely chopp
¼
Cup
Jalapeno chilies, ste
finely diced (May pre
milder dish) You can
Ortega canned Jalap
¼
Cup
Fresh cilantro, chop
taste)
1
Can (#2 ½ )
Whole tomatoes, cru
1
Can
Chicken broth
2
Cubes
Chicken bullion
1
Cup
Water
Salt and black peppe
Procedure
- Fry pork cubes until nicely browned
in heavy cooking pot - use small
-
-
-
amount of oil
Season with salt and pepper (may
need to add more later - to taste)
Add all other ingredients and stir
well
Bring to boil - then reduce heat,
cover, and simmer for 4 hours or
until pork is tender. Add small
equal portions of water and
chicken broth as needed to keep
pork well-covered
Last 30 minutes to 1 hour, remove
lid and cook down until thick.
Keep heat low and stir
occasionally until mixture reaches
desired consistency
Serve immediately with warm flour
tortillas
Servings: 4
Degree of Difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 4 hours
Nutrition Facts
Serving
size: 1/4
of a
recipe
(15.9
ounces).
Recipe Tips
- Hot or mild? You may want to try it
on the mild side the first time and
then add a little more each time
you make it until you get it just
right.
Source:
Passed from friend to
friend to friend – Original from
Shorty’s Café, Solomonville, AZ
Homemade Tacos
These tacos take a lot of work, but
are worth every minute. Definitely
enlist some helpers! Once the tacos
are ready to serve, it becomes a fun
build-it-yourself dinner.
Ingredients
2
Lbs
2
Tblsp
1
Tsp
Cayenne pepper (adjust
to taste)
1½
Tsp
Salt
½
Tsp
Black pepper (freshly
ground is best)
2
Dozen
Fresh corn tortilla
½
Head
Lean ground beef
Chili powder (adjust to
taste)
Iceberg lettuce, finely
chopped
4
Med-Lg
Tomatoes, diced
1
Lb
Cheddar cheese, grated
(For creamier taste, use
Velveeta)
1
Large
Sour cream
2
Large
Avocadoes (Haas
preferred) – well-mashed
Taco sauce (bottled –
Macayo® is a good one)
Procedure
- Chop lettuce, place in large bowl,
cover with damp paper towel and
refrigerate
- Chop tomatoes and onions, placing
each in small serving bowl, cover
and refrigerate
- Mash avocados, add salt and
pepper to taste, cover and
refrigerate
- Grate cheese and refrigerate
- Fry hamburger in large heavy
skillet until brown and crumbled use small amount oil and medium
heat, stir frequently
- Add salt and pepper while cooking
- When fully browned and crumbled,
add chili powder, cayenne
pepper - mix well. Add additional
chili powder and cayenne to taste
- Drain all excess grease and set
mixture aside (ok to leave in
frying pan)
PREPARE FOR COOKING AND
ASSEMBLING TACOS
- Place double paper towel in bottom
of 2 or 3 baking dishes (!3 X 9)
- Place double paper towel on large
plate
- Heat oven to 250 degrees
- Begin heating vegetable or Wesson
Oil to HOT - in small 6" to 8"
frying pan
- Set up assembly line - have your
helper in place
- Right handed people will probably
work from left to right (tortillas,
frying pan, large plate with paper
towel, hamburger, cheese,
baking dishes with paper towels)
BEGIN COOKING TORTILLAS!
- Place first tortilla into hot oil, cook
until it begins to bubble slightly
- Turn over carefully with longhandled tongs and cook for a few
seconds more
- Lift one side of tortilla with tongs to
right angle with bottom of frying
-
-
-
-
pan - let it cook for a few
seconds, until tortilla holds the
shape
Turn it over and place right angled
piece in oil and cook for a few
seconds longer
Remove tortilla from oil and place
on large plate with paper towel to
absorb excess oil and cool
slightly
DO NOT overcook. Tortillas should
be lightly crisp, but still pliable.
Repeat the process!
As cook continues to cook tortillas
- helper begins assembling the
tacos
ASSEMBLE the TACOS
- Add 1 to 2 tablespoons of
hamburger mixture (don't overfill)
and top with cheese
- Place in baking dish with paper
towels in bottom. When dish is
full, place in oven and start filling
the second baking dish
- By the time the cooking is
complete the first baking dish will
be ready!
- SERVE with lettuce, tomatoes,
onions, sour cream, avocados,
taco sauce
Servings: 8 (Adult males usually eat
4-5, women & children 2-3)
Preparation Time: 1 hour and 30
minutes
Nutrition Facts
Serving
size: 1/8
of a
recipe
(2.5
ounces).
Recipe Tips
- Preparation time is approximate. It
will go be much easier and go
faster if you have help. You need
one person to cook the taco
shells and a helper to add the
meat and cheese.
Source:
Personal Collection –
given to me by my boyfriend’s mom
when I was 19-years-old. I have
tweaked it a little over the years, but
it is still the best homemade taco
recipe around.
Indian Tostadas
This meal-in-itself is served in
many places throughout Arizona
including the cafe in Supai at the
bottom of the Grand Canyon and
can be found as a tasty treat at the
Arizona State Fair. It is a delicious
blend of two cultures.
Ingredients
1
Recipe
Navajo Fry Bread
3
Cups
Refried beans – Warm
Lettuce, shredded
Tomatoes, diced
Green onions, chopped
Cheddar cheese, grated
1
Large
Sour cream
2
Large
Avocadoes (Haas
preferred) – well-mashed
Taco sauce (bottled –
Macayo® is a good one)
Procedure
- Make 1 recipe of Navajo Fry Bread
(Can be made in advance and
warmed)
- Heat refried beans
- Spread each piece of fry bread
with 1/2 cup refried beans
- From here it is a build-it-yourself
- Serve lettuce, tomato, green onion,
cheese, avocado, sour cream
and taco sauce
Servings: 6
Degree of Difficulty: Very easy
Nutrition Facts
Serving
size: 1/6 of
recipe.
Entire
recipe
(25.2
ounces).
Amount
does not
include fry
bread or
vegetables.
Source:
Personal Collection – My mom
taught me how to make fry bread when I was in
high school. I loved it then and still love it today. I
learned later at the Arizona State Fair that you
can use it instead of tortillas to make great
tostadas.
Red Snapper with Mango
Sauce
Mexico's coastal areas border on
the tropical parts of the country
where mangos abound, so the
combination of fish and fruit is a
natural. Mexican name:
Huachinango con salsa de mango.
Ingredients
4
Filets (6 oz/ea)
Red snapper, sole or
Salt to taste
1
Large
2
Avocado, sliced into t
Fresh limes, quartere
MANGO SAUCE
4
Tblsp
Butter (one-half stick)
1
Tsp each
Freshly-squeezed lim
juice
1
Tsp
Juice from canned ch
½
Cup
Mango, finely diced w
dicing.
Salt to taste
Procedure
- Salt the filets and either broil or grill
until just cooked through.
- Make the sauce - This can be done
while the fillets are cooking
- Melt the butter in a small
saucepan, add remaining
ingredients and simmer for one
minute.
- Place each filet on a plate, spread
the mango sauce over the filets,
and top with avocado slices and
lime wedges.
- Serve immediately.
Servings: 4
Nutrition Facts
Serving
size: 1/4
of a
recipe
(3.3
ounces).
Recipe Tips
- Filet of sole or grouper would also
work well with this recipe. The
fish can be either broiled or
grilled, either of which is a dryheat method that provides an
excellent foil for the rich, butterbased sauce.
- Be careful not to overcook - that is
the #1 biggest mistake made
when cooking fish.
Source:
Karen Hursh Graber on
www.mexconnect.com
Sour Cream Enchiladas
Easy recipe that can be put together
quickly and enjoyed by all.
Ingredients
2
whole
Chicken breasts -- bon
1
Lb
Medium cheddar chees
1
Package
Four tortillas (6”)
2
Cans
Cream of Chicken sou
1
Pint
Sour cream
1
Can
Ortega® chopped gree
Fresh cilantro for garni
Procedure
- Boil chicken in enough salted water
to cover until cooked through pepper can be added for extra
seasoning
- When cooked and cool enough, cut
into small pieces
- Mix soup, sour cream and chilies
together in large bowl - set aside
1.5 cup of mixture for casserole
layer
- Butter the bottom of an oven-proof
baking dish
- Cover the bottom of the dish with a
thin layer of the soup mixture
- Fill each tortilla with chicken,
cheese and sauce
- Roll and place in baking dish
- Cover with extra sauces
- Top with remaining cheese
- Bake in oven 325 degrees F for
30 minutes (or until heated
through and cheese is bubbly
Servings: 4
Degree of Difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 1 hour
Nutrition Facts
Serving
size: 1/4
of a
recipe
(13.6
ounces).
Recipe Tips
- For a quick, easy meal, cook the
chicken the day before and use
packaged grated cheese. Put it
together in 5 minutes, bake for
30 and it's ready to be served.
Source:
Personal Collection –
from my daughter, Brooke.
Spicy Enchiladas Verdes
de Queso
I have looked for this recipe for a
long time and here it is. Thanks to
“red5” who was willing to share her
mother-in-law’s recipe on
www.Allrecipes.com. It comes from
Alpoyeca, Guerrero, a small town in
Mexico. It is authentic and HOT! A
word of warning, the recipe has not
been altered from the original, so if
you can’t take the “heat”, you may
want to add more water or less
jalapeno. Enjoy!
Ingredients
5
Fresh
Jalapeno peppers, st
3
Fresh
Tomatillos, husks rem
halved
½
2
1½
Yellow onion
Cloves
Garlic
Tsp
Ground cumin
Water , as needed to
1
Sprig
Fresh cilantro
Vegetable oil
20
Fresh
Corn Tortillas (6”)
12
Ounces
Mexican Cheese
½
Head
Lettuce , shredded
1
Small
Red Onion, finely cho
5
Tblsp/each
Sour cream and gua
Procedure
Place jalapeno peppers, tomatillos,
yellow onion, garlic, and cumin in
a blender, pour in enough water
to cover the vegetables. Blend
until liquefied, about 1 minute.
- Heat 1/3 cup vegetable oil in a
skillet over medium-high heat just
until oil has begun to warm, about
30 seconds; pour the blended
-
-
-
-
jalapeno mixture into the oil.
Stir in chicken bouillon cubes and
cilantro. Reduce heat to medium
and cook sauce for 30 minutes,
stirring occasionally.
Remove green sauce from heat
and allow to stand while you
complete remaining steps.
Heat 1 cup vegetable oil in a skillet
over medium heat.
Using tongs, place each tortilla into
the hot oil and fry for a few
seconds on each side. Tortillas
will be pliable; do not overcook.
Immerse the fried tortilla into the
green sauce to coat; place tortilla
on a serving plate.
- Sprinkle tortilla with about 2
teaspoons shredded queso
fresco cheese, and roll into a thin
enchilada. It is easier if one
person is frying tortillas while
another person dips in sauce,
fills with cheese, and rolls the
tortillas.
- Place enchiladas onto serving
plates; spoon with remaining
green sauce and sprinkle with
remaining queso fresco.
- Spread shredded lettuce over the
enchiladas and sprinkle with finely
chopped red onion.
- Top servings with a tablespoon of
sour cream and guacamole.
- Traditional sides – rice and refried
beans
Servings: 5 (4 each)
Yield: 20 rolled enchiladas
Preparation Time: 1 hour
Cooking Time: 40 minutes
Nutrition Facts
Serving size: 1/5 Amount Per Serving
of a recipe (8.8
ounces).
Calories
718.77
Percent daily
395.4
values based on Calories From Fat
(55%)
the Reference
Daily Intake (RDI)
for a 2000 calorie
diet.
% Daily Value
Total Fat 45.01g
Nutrition
information
Saturated Fat 17.16g
calculated from
recipe ingredients. Cholesterol
77.84mg
69%
86%
26%
Sodium 1134.67mg
47%
Potassium 341.07mg
10%
Total
Carbohydrates
60.23g
20%
Fiber 6.38g
26%
Sugar 4.6g
Protein 22.24g
Recipe Tips
44%
- You may want to find a good
Mexican grocery store to
purchase the tomatillos and the
fresh jalapenos.
Source:
red5 on
www.allrecipes.com
Tamale Pie
Tamale Pie is one of those
quintessential American budgetfriendly, pot-luck casserole dishes
with Mexican influence. It was
probably invented by someone who
had a taste of a real tamale and
tried to recreate the flavor in a
cornbread casserole. This one may
turn out to be a favorite of kids in
the family.
Ingredients
1
Lb
Ground beef
1
Cup
Onion, finely chopped
1
Large
Green bell pepper, finely
chopped
1
Can (15
oz)
Tomato sauce
1
Can (28
oz)
Whole tomatoes, crushed
1
Can (16
oz)
Whole kernel corn,
drained
1
Can (4 oz)
Ripe black olives
(optional)
2
Cloves
Garlic, minced
1
Tblsp
Sugar
½
Tsp
Salt
2
Tsp
Chili powder
1
Dash
Black pepper
Cup
Cheddar or Mexican
blend cheese, grated
CRUST
¾
Cup
Yellow corn meal
½
Tsp
Salt
2
Cups
Cold water
½
Tsp
Chili powder
1
Tblsp
Butter (No substitutes)
Cup
Cheddar or Mexican
blend cheese for topping
(optional)
½
Procedure
- Brown ground beef with onions and
green pepper
- Drain well
- Add tomato sauce, tomatoes, corn,
-
-
-
olives, garlic, sugar, salt, chili
powder and black pepper
Heat to boiling; reduce heat and
simmer, uncovered, for about 20
minutes, or until thickened
Add cheese; stir until cheese is
melted. Set filling aside
In a saucepan, combine cornmeal,
salt, water and chili powder
Cook over medium heat, stirring
constantly, until thick - stir in
butter
Spread half of the mixture into a
baking dish, about 12- x 8-inches
Spoon filling over bottom crust;
spoon remaining cornmeal
mixture over filling
- Bake at 375° for 45 minutes. If
desired, sprinkle 1/2 cup cheese
over the crust about 5 minutes
before casserole is done.
Servings: 6
Degree of Difficulty: Easy
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Nutrition Facts
Serving
size: 1/6
of a
recipe
(14.2
ounces).
Source:
I have used a combination of recipes
for this dish over the years, but decided I needed
a well-tested recipe that I could pass on to you.
This one comes from
http://southernfood.about.com
Desserts
Boca Negra Mini-Cakes
This is a traditional Mexican dessert
that is definitely a crowd pleaser.
Ingredients
1
Cup
Sugar
1/3
Cup
Orange juice
10
Ounces
56%- to 62%-caca
finely shaved
½
Cup
4
4
Butter
Eggs
Tblsp
All-purpose flour
1½
Tsp
Adobo sauce from
peppers in adobo
¼
Tsp
Salt
1
Recipe
Sweet Crema (ing
¾
Cup
Mexican Crema (o
¼
Cup
Sugar
Procedure
- Preheat oven to 325 degrees F
- Butter insides of eight 4- to 5ounce ramekins and lightly coat
with sugar
- In a medium saucepan combine the
1 cup sugar and the orange juice
- Bring to boiling over medium-high
-
-
-
heat, stirring constantly
Remove from heat; add chocolate
and the 1/2 cup butter, stirring
until melted
Add eggs, one at a time, whisking
well after each addition
Stir in flour, adobo sauce, and salt
Place prepared ramekins in a
13x9x2-inch baking pan
Place baking pan on oven rack.
Pour enough boiling water into
the baking pan to reach halfway
up the sides of the ramekins
Divide chocolate mixture evenly
among the ramekins
Bake for 30 to 35 minutes or until
mixture is set (will not have a
-
clean knife test)
Using tongs, carefully remove
ramekins from the water
Place on a wire rack; cool for 10
minutes
If desired, invert onto individual
dessert plates
Serve warm with Sweet Crema
Preparation of Sweet Crema: In a
small bowl stir together Mexican
crema or sour cream and sugar.
Servings: 8
Degree of Difficulty: Easy
Preparation Time: 20 minutes
Baking and Cooling: 45 minutes
Nutrition Facts
Serving
size: 1/8
of a
recipe
(4.1
ounces).
Source:
http://bhg.com/recipe/
Cafe
Cheesecake
Mexicana
The flavor of Mexico in a traditional
American dessert.
Ingredients
¼
Cup
Chocolate wafer
¼
Cup
Butter, melted
1
Tblsp
Sugar
¼
Tsp
Cinnamon
FILLING
4
Packages (8 oz)
Cream cheese, s
Cup
Sugar (white gra
4
Large
Eggs
1
Cup
Sour cream
¼
Cup
Coffee-flavored li
1
Tsp
Vanilla extract
1
Cup
Whipping cream
1
Cup
Semisweet choc
½
Tsp
Cinnamon
1½
Sweetened whip
Candy coffee bea
Procedure
- Combine wafer crumbs, melted
butter, 1 tablespoon sugar and
-
-
-
1/3 teaspoon cinnamon in a small
bowl.
Press mixture evenly over bottom
of a buttered square 9" baking
dish or glass pie baking dish Refrigerate
Beat cream cheese until smooth
with electric beaters
Gradually beat in 1.5 cups sugar
Add eggs, one at a time, beating
well
Stir in sour cream, liqueur, vanilla,
whipping cream, melted
chocolate and 1/2 tsp cinnamon blend well
Pour into crust-lined pan
Bake at 325 degrees F for 1 hour
-
-
-
and 15 minutes
Do not open oven door.
Turn oven off and leave
cheesecake in the oven for
another hour
Remove and cool slightly, then
refrigerate over night before
serving
Serve with sweetened whipped
cream, sprinkled lightly with
cinnamon and topped with candy
coffee beans
Servings: Makes 8 to 12 servings
depending on the size
Degree of Difficulty: Moderately
difficult
Preparation Time: 15 minutes
Cooking Time: 2 hours and 15
minutes
Nutrition Facts
Serving
size: 1/8
of a
recipe
(5.3
ounces).
Source:
Savory Southwest Cookbook (1990),
Judy Hille Walker, Arizona Republic
Light Flan
Flan is one of the most common
traditional Mexican desserts. The
number of recipes seems almost
unlimited. I have tested several
different versions, and found this
“light” recipe easy to prepare, and
enjoyable with its simple, yet
tempting flavors.
Ingredients
¾
Cup
Granulated Sugar
1
Can (12 oz)
Evaporated Low fat 2
1
Can (14 oz)
NESTLÉ LA LECHE
Sweetened Condens
6
Large
Eggs
1
Tblsp
Vanilla extract
Procedure
- Preheat oven to 350° F
- Heat sugar in small, heavy-duty
saucepan over medium-low heat,
stirring constantly, for 3 to 4
minutes or until dissolved and
caramel-colored. Pour onto
bottom of 9-inch-round cake pan;
-
-
-
-
quickly swirl around bottom to
coat. Can also use ramekins for
individual servings as shown in
photo
Place evaporated milk, La
Lechera, eggs and vanilla extract
in blender; cover. Blend for 5
seconds.
Pour into prepared pan; cover
lightly with foil.
Place pan in large roasting pan; fill
roasting pan with warm water to
about 1-inch depth
Bake for 50 minutes or until knife
inserted near center comes out
clean.
Remove flan from water. Cool on
wire rack
- Refrigerate for 4 hours or over
night
- To serve - run small spatula around
edge of pan. Invert serving plate
over pan. Turn over; shake gently
to release
Servings: 8
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Nutrition Facts
Serving
size: 1/8
of a
recipe (2
ounces).
Recipe Tips
Top with a dollop of whipped cream.
Source:
www.meals.com (Meals
the Best from Nestlé’s Kitchen)
Navajo Fry Bread
This is a traditional bread of the
Navajo Indians. It can be eaten for
breakfast or as a dessert the way I
have presented it. It has been
included because it is often used in
Arizona and New Mexico as an
alternative to tortillas.
Ingredients
2
Cups
Flour
1
Tblsp
Baking powder
½
Tsp
Salt (adjust to taste)
1
Tblsp
Lard or shortening
¾
Cup
Milk (a little extra ma
is too dry)
Shortening for frying
vegetable oil )
Powdered sugar and
Procedure
- Stir all dry ingredients together
- Cut in lard (or shortening) - or you
can mix well with fingers
- Add milk and mix with a fork
- Knead lightly until smooth. Be
careful - over-kneading makes
fry bread heavy
- Divide dough into 6 equal parts -
-
-
-
form balls
Roll out each ball into 8" circles
1/4" thick.
In cast iron skillet, heat the
vegetable oil to about 365
degrees F.
You can check oil to see if it is hot
enough by either dropping a small
piece of dough in the hot oil and
seeing if it begins to fry, or by
dipping the end of a wooden
spoon in and seeing if that
bubbles.
Oil should be about 1" deep in a
large cast-iron skillet
Take the formed dough and gently
place it into the oil, being careful
-
-
not to splatter the hot oil
Press down on the dough as it fries
so the top is submersed into the
hot oil
Fry until brown, and then turn with
tongs to fry the other side
Each side will take approximately 3
to 4 minutes to cook
Place the cooked Fry Bread on a
paper towel to absorb excess oil
Sprinkle with powdered sugar or a
light dripping of honey
Serve immediately while warm
Servings: 8
Degree of Difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Nutrition Facts
Serving
size: 1/8
of a
recipe
(1.3
ounces).
Recipe Tips
- Indian Fry Bread can be kept warm
in a 200 degree F. oven for up to
1 hour. They refrigerate well and
can be reheated in a 350 degree
F. oven for 10 to 15 minutes
before serving – or pop in the
microwave for 15 seconds.
- Fry bread can also be used in
place of tortillas for delicious
tostadas
Source:
Personal Collection – My
mom taught me how to make fry
bread when I was in high school. I
loved it then and still love it today.
Tres Leches (Three Milk
Cafe)
This exceptional dessert takes a
little extra effort, but it's worth. This
recipe makes a very large cake,
which makes it perfect for a family
gathering or a dinner with friends.
Ingredients
1½
Cups
All-purpose flour
1½
Tsp
Baking powder
½
Cup
Unsalted butter
1
Cup
White sugar
5
Eggs
½
Tsp
Vanilla extract
2
Cups
Whole milk
1
Can (14 oz)
Sweetened conde
1
Can (12 oz)
Evaporated milk
Heavy
Whipping cream
¼
Cup
Powdered sugar
½
Tsp
Vanilla extract
1½
Procedure
- Preheat oven to 350 degrees F
(175 degrees C). Grease and
flour a 13X9 baking dish.
- Sift flour and baking powder
together and set aside
- Cream butter or margarine and the
1 cup sugar together until fluffy.
Add eggs and 1/2 teaspoon
vanilla extract; beat well
- Add the flour mixture to the butter
mixture 2 tablespoons at a time;
mix until well blended. Pour batter
into prepared pan
- Bake at 350 degrees F (175
degrees C) for 30 minutes.
Pierce cake several times with a
fork
- Combine the whole milk,
condensed milk, and evaporated
milk together. Pour over the top
of the cooled cake
- Whip whipping cream, add
powdered sugar, vanilla and whip
until thick. Spread over the top of
cake
- Serve immediately or refrigerate
over night - and be sure to keep
it refrigerated until it is all eaten
Servings: 18
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Nutrition Facts
Serving
size:
1/18 of a
recipe
(3.2
ounces).
Source:
Stephanie at
www.allrecipies.com
Mama’s Legacy Cookbook Series
By Nancy N Wilson
Other Books in the Series
DINNER – 27 Easy Recipes
(Volume I)
Breakfast and Brunch – 31
Delicious Recipes (Volume II)
Candy and Dessert – 31
Scrumptious Recipes (Volume III)
Classic Chicken Dinners – 25
Classic Recipes (Volume IV)