• Jalapeño pollo fajitas

    8 oz boneless chicken breasts
    1/4 cup lime juice
    2 tbsp water
    1 clove garlic
    Jalapeño flavor
    shredded cheese
    lettuce, chopped
    green onions , chopped
    tomatoes, chopped
    olives , chopped
    flour tortillas
    Marinate chicken breasts in lime juice, water and garlic. Broil or grill chicken; slice thinly and serve in flour tortillas with other ingredients.
    Makes 8  fajitas.
  • Authentic Recipes

    Arroz con Pollo
    Bean and Garlic Dip
    Bell Pepper Rajas
    Chilanda Casserole
    Chicken Alejandro
    Chicken Chilaquiles
    Chiles Rellenos
    Churros de Plantano
    Green Chile Stew
    Jalapeño Pollo Fajitas


  • arroz con pollo

    1/2 cup olive oil
    1/4 cup tomato sauce
    1 frying chicken cut up into cubes
    1/8 tsp Saffron (powdered)
    1 small onion chopped
    2 1/2 cups chicken broth
    1 clove garlic, minced
    1 cup of uncooked rice
    Salt and pepper to taste
    Heat oil, brown chicken on both sides. Add onion and garlic, fry a few minutes, then add tomato sauce, saffron dissolved in chicken broth, salt and pepper. Cover and cook for 20 minutes. Add rice, stir well, cover again and simmer for 30 minutes longer, or until all liquid has been absorbed and chicken is tender.
  • bean and garlic dip

    2 cups pinto beans *
    1/4 cup mayonnaise or salad dressing
    clove garlic, finely chopped
    1/2 tsp red chiles, ground
    1/4 tsp salt and pepper
    Mix all ingredients. Cover and refrigerate 1 hour. Serve with tortilla chips.
    Makes 2 cups of dip.
    * Pinto beans can be home cooked or canned.
  • bell pepper rajaS

    1/2 green bell pepper
    1/2 red bell pepper
    1/2 yellow bell pepper
    3/4 cup Montery Jack cheese, shredded
    2 tbsp chopped ripe olives
    1/4 tsp red pepper, crushed
    Cut bell pepper strips crosswise into halves. Arrange in ungreased broiler-proof pie pan, 9 x 9 x 1 1/4 inch deep or round pan 9 x 2 inches deep. Sprinkle with cheese, olives and red pepper. Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes.
    * Peppers should be seeded and cut into 6 strips each.
  • Chilanda casserole

    1 pound Ground Beef
    med. bell pepper, chopped
    clove garlic, minced
    16 oz pinto beans, drained
    15 oz tomato sauce
    1 cup picante sauce, med. hot
    1 tsp ground cumin
    2 cups shredded cheese
    (Monteray Jack or Cheddar)
    fresh tomato, chopped
    1/2 tsp salt
    lettuce, shredded
    sour cream
    12 corn tortillas
    Brown meat with pepper, onion and garlic; drain. Add beans, tomato sauce, picante sauce, cumin and salt. Simmer 15 minutes. Spoon small amount of meat mixture in
  • chicken alejandro

    1/2 cup onions,thinnly sliced
    1 garlic clove, minced
    1 tbsp margarine or butter
    1 cup medium salsa
    1/2 tsp sugar
    1/4 tsp cinnamon
    1/8 tsp cloves, ground
    1/2 bay leaf
    2 tsp cornstarch
    4 chicken breast halves, boneless
    8 oz tomato sauce
    1 small orange, peeled
    In a large skillet, over medium heat, cook onion and garlic in margarine until tender. Stir in salsa, sugar, cinnamon, cloves, and bay leaf; add chicken. Cover and simmer for 30 minutes. Remove chicken to heated platter; keep warm. In a small bowl, dissolve cornstarch in tomato sauce; stir into skillet. Cook, stirring constantly, until the mix thickens and begins to boil. Add orange in pieces; heat through. Discard bay leaf. Serve chicken over rice with the sauce over all.
  • chicken chilaquiles

    4 chicken breast halves, without skin, boned
    1/2 tsp Cumin
    salt and pepper
    8 oz tortilla  chips, lightly salted
    28 oz green enchilada sauce
    8 oz monterey jack cheese, shredded
    1/2 cup cilantro, chopped
    4 green onions, chopped
    8 tbsp sour cream, light or regular
    1/2 cup salsa fresca
    Sprinkle breasts with cumin, salt and pepper. Broil until done. Slice or shred chicken. Evenly cover four microwave safe dinner plates with tortilla chips. Sprinkle with chicken. Pour enchilada sauce over the chicken and microwave each plate for 1 to 1 1/2 minutes. Top with cheese and microwave each plate for 45-60 seconds or until cheese melts in the center of plate. Chop and add cilantro and green onions. Spinkle some on each plate. Put a dollop of sour cream in the center and surround with salsa fresca.
  • churros de platano

    3 plantains, peeled* lemon juice Batter: 4 eggs 1/4 cup flour 1/2 tsp salt
    Peel and split the bananas lengthwise. Cut each piece in half and dip in lemon juice. Batter: beat the egg yolks until thick and light. Add flour and salt. Beat egg whites until stiff, and fold into yolks. Drop the drained bananas pieces into the batter, one at a time. Pick up and slide gently into hot oil in heavy skillet (oil** about 1 inch deep). Cook over medium heat, turning almost immediately. Cook until browned on both sides. Drain on paper toweling.
    * If plantains (fat, red-skinned cooking bananas) are not available, use large, green- tipped bananas. DO NOT use overripe bananas. ** For frying, use part olive oil, part Canola oil.
  • green chile stew

    3 pounds lamb, boneless shoulder
    1 cup onion, chopped
    3 cloves garlic, finely chopped
    1/4 cup vegetable oil
    2 cups chicken broth
    1 tsp salt
    1 tsp juniper berries, crushed
    3/4 tsp pepper
    1 tbsp unbleached flour
    1/4 cup water
    4 Poblano chiles, medium
    2 tbsp lemon peel, finely shredded
    Trim excess fat from lamb; cut into 1-inch cubes. Cook lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no longer pink; drain. Stir in broth, salt, juniper berries and pepper. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until lamb is tender, about 1 hour. Shake flour and water in a tightly covered container; stir into lamb mixture. Boil and stir 1 minute. Stir in chiles. Sprinkle each serving with lemon peel.
  • chicken chilaquiles

    12 large mild, green chiles w/stems OR 3 cans green chiles
    1/2 pound Monteray Jack cheese cut into long and narrow strips
    Batter 1 cup all purpose flour
    1 tsp baking powder
    1/2 tsp salt
    3/4 cup yellow or white cornmeal
    1 cup milk
    2 eggs, slightly beaten
    Parch and peel chiles leaving stems on. Cut small slit below the stem, removing seeds. Insert strips of Jack cheese being careful not to split chile. Batter: Sift flour with baking powder, salt, add cornmeal. Blend milk and slightly beaten eggs, and dry mixture. Slightly moisten each chile with water, dip in plain flour, then in batter. Allow to drain, drop in deep fat heated to 375ºF. Fry until golden. Drain on paper towels. Keep warm on platter