Pickled Onions

Double for a larger onion.

  • 1/2 C white vinegar
  • 1/2 C water
  • 1-1/2 t kosher or sea salt
  • 1 medium red onion cut in half and sliced thin
  • 1 jalapeño, sliced, seeds and membrane removed if it’s a hot one
  1. Mix vinegar, water, and salt in a 1 pint glass jar with tight fitting lid. Cover and shake well to dissolve salt.
  2. Stuff sliced onion and jalapeño into the jar with the vinegar, water, and salt mixture.
  3. Shake well to distribute liquid.
  4. Leave on counter overnight then store in refrigerator.


Turkey Chili

The original recipe is from http://allrecipes.com/recipe/72508/the-best-vegetarian-chili-in-the-world/

  1. Brown the ground turkey in some olive oil in a large pot.
  2. Remove the browned turkey.
  3. In the same pot heat some more olive oil if needed. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, garlic, and green chile peppers. Reduce heat to low, cover pot, and simmer 5 minutes.
  4. Return the browned turkey to the pot with the vegetables.
  5. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.


Makes 2 Margaritas

  • Kosher salt
  • 2 pieces of fresh lime
  • 3 oz Tequilla
  • 2 oz fresh squeezed lime juice
  • 1 oz Cointreau (not Triple Sec)
  • 1 oz Rose’s Lime Juice
  1. Pour some salt into a container wide enough to fit the glasses. A small plate works.
  2. Wet rim of 2 glasses with lime or a damp paper towel and dip in salt to coat rim.
  3. Combine Tequilla, lime juice, Cointreau and Rose’s Lime Juice in a cocktail shaker partly filled with ice. Shake well.
  4. Add some ice to the 2 salt-rimmed glasses.
  5. Strain Margarita mixture into the 2 glasses.
  6. Garnish with 2 lime pieces. An orange piece of orange would be nice too.


Flour Tortillas

Makes 8 small tortillas.

NOTE: work the dough as little as possible.

  • 2 C All-purpose flour
  • 3/4 t Salt
  • 3/4 t Baking powder
  • 3 T Olive oil
  • 1/2 C (plus a bit more) just boiled water
  1. Combine dry ingredients.
  2. Add olive oil and incorporate into flour mixture. It should look like a very coarse meal with bigger chunks and smaller chunks.
  3. Slowly mix in boiled water to make a soft but not sticky dough. Work as little as possible.
  4. Form dough into a rough ball, wrap with plastic wrap, and rest for 45 minutes.
  5. Heat gas grill to high.
  6. Cut dough into 8 equal sections and form into balls working the dough as little as possible.
  7. Roll each ball into a roundish 6″  tortilla about 1/8″ thick. Do not overwork.
  8. Place on hot grill for about 30 seconds or until bottom has brown sear marks and bubbles appear on the top.
  9. Turn over and grill for another 30 seconds or so, or until brown spots appear.
  10. Wrap in a dish towel to keep warm and moist until serving.

Black Beans

Basic black beans for general use.

  • 1 lb dry black beans
  • salt to taste
  1. Place beans in a large pot and add 8 or more cups of cold water to submerge beans.
  2. Rest 10 minutes.
  3. Bring to boil and boil for 20 minutes.
  4. Remove from heat and let stand until ready to cook.
  5. Bring to boil.
  6. Reduce heat and simmer covered until beans are tender.
  7. Salt to taste.

Pork Chili Verde

Serves 3-4.

  • 2 or 3 large poblano chile peppers
  • 1 red pepper
  • 1 small jalapeño pepper (check for heat level first)
  • 1 lb fresh ripe tomatillos, husked
  • 1/4 C fresh cilantro, chopped
  • 2 T olive oil
  • 1 lb pork tenderloin, cut into 1/2 inch dice
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 t salt
  • 1/2 t ground pepper
  • 3/4 t ground cumin
  • 4 C chicken broth
  1. Roast the 4 or 5 peppers in a pan, on the grill or under the broiler until the skin is a little charred. Place in a paper bag and set aside.
  2. Puree the husked tomatillos and cilantro in a blender until quite smooth.
  3. In a wide heavy pot, quickly brown the pork in 2 T olive oil until browned on most sides, should be a little crisped up and at least golden brown. Remove from pot.
  4. Saute the onions in the same pot. Once pretty soft, add the garlic, stir for one minute, add the salt, ground pepper and cumin, stir for an additional minute.
  5. Return the pork to the pot. Add the chicken broth and simmer uncovered for 30 minutes.
  6. Meanwhile, remove as much of the skin as you can, the membrane, and seeds from the peppers and coarsely chop.
  7. Add the chopped peppers and tomatillo puree to the pot.
  8. Stir thoroughly and simmer uncovered for 45 minutes or until the sauce is a bit thickened.
  9. Adjust seasonings if necessary.

Red Enchiladas

Great tasting enchiladas with red sauce. Try other filling combinations like cooked potatoes or chicken.

  • Easy enchilada sauce
  • 9 corn tortillas
  • cheddar or jack cheese grated or sliced
  • queso fresco crumbled
  • 3 scallions chopped
  1. Pre-heat oven to 350.
  2. One at a time, heat tortillas in microwave or lightly oiled pan until soft and pliable. As each is done, remove to a plate to rest.
  3. To prepare enchiladas, one at a time, brush the top of each tortilla with a littl e sauce. Sprinkle on a generous portion of both cheeses. Roll and place in a baking pan. Try not to crowd them in the pan.
  4. Pour or brush on extra sauce. Sprinkle on more cheese and scallions.
  5. Bake until cheese is melted inside and out.
  6. Serve with salsa, sour cream, tomatoes, lettuce, extra sauce.

Achiote Grilled Chicken

This is fantastic grilled chicken. Cook until deep golden reddish brown. Works well with wings too.

  • 1/3 C achiote paste (see Achiote Paste)
  • 6 cloves garlic
  • 3 T olive oil
  • Juice of 1 juicy lime
  • 3.5 oz canned chipotle chile sauce
  • 3 large sprigs fresh oregano or 2 t Mexican dried oregano
  • 1/4 C orange juice
  • 2 t kosher salt
  • 2 t ground black pepper
  • 12 chicken thighs
  • 12 chicken legs
  1. Blend achiote paste through black pepper very well in food processor.
  2. Strain through sieve.
  3. Coat chicken to marinate at least a few hours, preferably overnight.
  4. Grill, charcol prefered, slowly until cooked through and skin is crispy but not burned.

Chili 1

Serve with cheese, chopped onion, saltines, tortilla chips, avocado, lettuce, fresh chopped tomato, etc.

  • 4 T chili powder
  • 1.5 t dried minced garlic
  • 1.5 t dried minced onion
  • 1 t sea salt
  • 1 t paprika
  • 1 t ground oregano
  • 1 t ground cumin
  • 2 lb lean beef cubes or lean ground beef
  • 1 smallish yellow onion, chopped
  • 1 small can diced tomatoes with green chiles with juices
  • 2 small cans mild green chiles, chopped with juices
  • 1 28 oz. can diced tomatoes with juices
  • 2 15 oz. cans black beans, drained and rinsed
  • 1 qt. beef broth
  • 2 T masa harina (Mexican corn flour)
  1. Brown beef in a large heavy pot.
  2. Remove beef and set aside.
  3. Discard any liquid from beef.
  4. Saute chopped onion until soft in the same pot.
  5. Add beef, canned tomatoes, chiles and spice mix reserving masa packet for later.
  6. Stir well.
  7. Add beans.
  8. Add beef broth to almost cover and stir well.
  9. Bring boil then simmer covered for at least two hours.
  10. minutes before serving spoon a little liquid into a small bowl. Blend in masa. Stir in masa liquid to chili.
  11. Simmer 15 minutes.

Achiote Paste

This marinating paste, known as recado colorado in the Yucatan, where it originated, is used on chicken, pork or fish.

  • 1/2 cup annatto (achiote) seeds
  • 10 large garlic cloves, roasted on a comal or griddle until charred, then peeled
  • 1/2 tablespoon dried oregano leaves
  • 1/2 teaspoon cumin seeds
  • 4 whole cloves
  • 4 whole allspice
  • 1 tablespoon ground black pepper
  • 1/2 tablespoon coriander seeds
  • 1 tablespoon of salt
  • 1 cup bitter (Seville) orange juice, or use half sweet orange juice and half vinegar
  1. Grind all of the ingredients except the orange juice in a spice mill or food processor.
  2. Add the orange juice, a little at a time, until a thick paste is formed.

Easy Enchilada Sauce

  • 3 Tablespoons olive oil
  • 2 Tablespoon flour
  • 1/4 cup New Mexico chili powder (more or less depending on strength)
  • 16 ounces chicken stock
  • 1 6 ounce can tomato paste
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic salt
  • salt and pepper to taste
  1. In a saucepan, heat the oil.
  2. Add flour and cook, whisking for 1 minute.
  3. Add the chili powder and cook 30 seconds.
  4. Stir in stock, tomato paste, oregano, cumin and onion powder and bring to a boil.
  5. Reduce heat and simmer 30 minutes until flavors are well-blended, stirring often.
  6. Season to taste with salt and pepper.

Chili 2

The flavor should be robust. It shouldn’t be too salty, but it shouldn’t taste like it needs salt at the table either. The best thing to do is taste after an hour of cooking and adjust the spices then, once the flavors have had a chance to blend. This can be eaten the day you make it but it’s better the next day.

  • 2 lbs lean ground beef
  • 1 medium onion coarsely choppled
  • 3 cloves garlic diced
  • 2 15.5 oz. can black beans drained and rinsed
  • 2 small cans chopped green chilies (like Old El Paso or El Rio)
  • 1 10 oz. can diced tomatoes with green chilies, mild
  • 1 small can sliced black olives (drained)
  • 1 28 oz. can diced tomatoes (not flavored or Italian style)
  • 4 tablespoons chili powder (mild)
  • 1/2-1 tablespoons ancho chili powder (optional, very flavorful and can be hot)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2-1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon oregano
  • 1/4 teaspoon ground cinnamon ?
  • 3/4 qt. beef broth or enough to cover mixture
  • A few dashes of Tabasco Pepper Chipotle Smoked (optional)
  1. In a large pot, brown the beef in a little olive oil until broken up and cooked through.
  2. Strain the beef in a colander in the sink.
  3. In the empty pot saute the onions and garlic in a little more olive oil until soft and translucent.
  4. Add the drained beef back to the pot with the onions and garlic. Stir.
  5. Add the drained beans, the chilies, the tomatoes with the juice in the can, the drained olives and the spices. Stir all of this together.
  6. Add the beef broth and stir. There should be enough liquid to cover the mixture. If there isn’t add a little water, or better yet, beer.
  7. Bring to boil then simmer uncovered on low covered for about 1.5 hours, then uncovered for another 1.5 hours or so until the chili gets pretty thick. The concept is that as the water in the broth evaporates and the mixture thickens the flavors intensify. Be sure to stir every fifteen minutes or so. If it starts to burn at the bottom reduce heat and/or stir more frequently.
  8. Check for spiciness level. If it isn’t spicy enough add a little hot sauce like Tabasco Pepper Chipotle Smoked Sauce or Frank’s. Or you can add a little ground cayenne pepper.