Green Chile Sauce
Green Chile Sauce
The best green chiles are grown in Hatch, New Mexico
8 large green New Mexico chiles
2 medium tomatoes, finely chopped
1 small onion, finely chopped
1/2 tsp salt, or to taste
1/2 cup cilantro, chopped*
1 tbsp vinegar
* The cilantro should be loosely packed
Seed, peel & coarsely chop chiles
Combine ingredients & allow to macerate for 1/2 hour
Yields enough sauce to serve 4 with chips or with a meal
Crema Mexicana
Creme Mexicana (Mexican Style Thick Cream)
Posted by swm56 at recipegoldmine
com 6/13/01 10:08:58 am
Source: Rick Bayless-One Plate at a Time
Makes about 1 cup
1 cup heavy whipping cream
1/4 cup good quality commercial sour cream with active cultures
Pineapple-Yam Turnovers
Pineapple-Yam Turnovers (Empanadas de Camote con Pina)
Filling
1 cup cooked sweet potato, mashed
1/2 cup crushed pineapple, drained
1 tbsp Mexican lime juice
1/4 tsp salt
1 egg, beaten
1/2 cup light brown sugar
1/2 cup blanched almonds, chopped
1/2 tsp cinnamon
Combine mashed sweet potato with remaining ingredients
Set aside
Pastry
2 cups sifted all-purpose flour
2 Tbsp granulated sugar
2 tsps baking powder
1/2 tsp salt
2/3 cup vegetable shortening
5 or 6 Tbsp ice water
Preheat oven to 375 deg F
Sift together the dry ingredients
Cut in shortening with a pastry blender until mixture looks mealy
Add water, just enough to hold the pastry together when kneaded lightly
Roll as thin as pie pastry on a lightly floured board & cut into 3- to 4-inch diameter circles
Spoon filling on one half of the circle, wet edge of the pastry with a little water, then fold the other half of the pastry over; press edges together with fork times
Prick pastry tops
Bake for 15 to 20 min or until delicately browned
Serve at room temp
Makes 15