Chile Verde
Chile Verde
3 Tbsp vegetable oil
1 large onion, chopped
3 garlic cloves, minced
2 Tbsp all-purpose flour
1 1/2 cups chopped roasted Anaheim or New Mexico chile
1 cup canned crushed tomatoes or 8 oz tomatillos,
Spanish Crullers
Spanish Crullers (Churros)
Churros is the name of a shaggy-coated sheep, & these crullers look a bit shaggy, also
Vegetable oil
1 cup water
1/2 cup butter or margarine
1/4 tsp salt
1 cup all-purpose flour
3 eggs
1/4 cup granulated sugar
1/4 tsp ground cinnamon
Heat 1 to 1 1/2 inches oil to 360 deg F
Heat water, butter & salt to rolling boil in 3-quart saucepan; stir in flour
Stir vigorously over low heat until mixture forms a ball, about 1 min; remove from heat
Beat in eggs all at once; continue beating until smooth
Spoon mixture into decorators’ tube with large star tip
Squeeze 4-inch strips of dough into hot oil
Fry 3 or 4 strips at a time until golden brown, turning once, about 2 min on each side; drain
Mix sugar & cinnamon; roll crullers in sugar mixture
Mango Dessert
Mango Dessert
2 Tbsp gelatine
1/4 cup warm water
3 cups fresh mango pulp or canned mangoes, drained
2 cups cream
1/2 cup sour cream
1/2 cup Mexican lime juice
Honey, to taste
Dissolve gelatine in warm water & cook over low heat until clear
Put into a blender with mangoes, cream, sour cream & lime juice
Blend until smooth & add honey to taste
Pour into a serving bowl or dessert dishes, then chill
Serves 6