Hispanic Recipes

Celebrate Hispanic Heritage Month by trying some of these spicy recipes!
Breakfast Recipes: Shredded BBQ Chicken on Tamale Pancakes
Jerri’s ‘Kiss of the Gods’ Frittata
Entrees: Enchilada Casserole     Spanish Gazpacho
Salsas: Sweet Tomato Salsa    Jan’s Yuma Salsa Recipe      Two-Tomato Salsa
Drinks: The Perfect Margarita          Watermelon Margies          Sangria
Traditional: Corn Tortillas      Tacos       Enchiladas        Quesadilla       Tostados       Flan

Shredded BBQ Chicken on Tamale Pancakes
by Andrea Peterson, Innkeeper of Blue Heron Farm Bed & Breakfast, in Fallbrook, CA

Avocado Salsa:
2 large avos, cut into 1/2 cubes
1/3 C diced tomato
1/4 C minced onion
2 T chopped fresh cilantro
1 T fresh line juice
1 t minced Serrano chilies
Season with salt and pepper

Cilantro Cream:
1/2 large bunch cilantro, stems trimmed. About one cup
1/2 C sour cream or crème fraiche
1/4 C lemon juice

Puree until smooth. Season with salt and pepper.
Refrigerate at least 30 minutes. Can be prepared 1 day ahead.

Tamale Pancakes:
3 C. corn kernels
1.5. C whole milk
1 C. masa
1 t. salt
1 t, black pepper

Combine and cook over medium heat until liquid is absorbed and mixture
thickens. Remove from heat and cool slightly.

Stir in:
1 C. finely chopped red bell pepper
3/4 C. chopped green onion
1/ C chopped cilantro
Stir in:
1 1/2 T. butter
1/4 t. baking soda

Combine and stir together. Cover and refrigerate. Can be held 10 hours.
Preheat oven to 300 degrees. Form patties and arrange on parchment paper on
baking sheet. Cook until golden brown.

Chicken:
1 T. vegetable oil. Heat
1 1/2 C. chopped onion. Sauté for two minutes
2 C. shredded cooked chicken. Add
1/2 C. barbecue sauce. Mix.
Stir until heated through

Top pancakes with chicken mixture, add avocado salsa and cilantro cream.

Jerri’s ‘Kiss of the Gods’ Frittata - Serves 6
by Jerri Hagman, Innkeeper of Homestead Inn Bed & Breakfast in Twentynine Palms, CA

1/2 tomato
1/2 green bell pepper
1/2 red bell pepper
1/2 onion
2 jalapeno peppers or green chilies
1/2 cup shredded sharp cheddar cheese
1 1/2 dozen eggs
1 pint sour cream
1 avocado (optional)
1 stalk of celery
6 large white mushrooms
6 flour tortillas (taco size)
1 tsp. pinch of salt
1 tsp. pinch pepper

Finely chop and set aside in it’s own pile - the red bell pepper, green bell pepper, celery, onion and tomato. Slice mushrooms and set aside. Whip eggs - 3 at a time setting each batch aside in it’s own separate container. Warm tortillas in microwave for 12 seconds. Place each tortilla into it’s own tortilla baking dish, and shape it into the dish’s mold. Pour each batch of whipped eggs into each tortilla. Add the variety of chopped ingredients peppers, onion, tomato, celery and mushroom slices. Sprinkle each tortilla with salt and pepper, and cover with shredded cheese. Bake in the oven at about 350’, for about 15 minutes or until the egg has set. (Shake the oven grill to see if egg has set in it’s form.) When ready take tortillas out of oven and set aside to cool. Take the tortillas out of their dishes. Top the frittata with a dollop of salsa and sour cream, and serve on a plate garnished with jalapeño peppers, and fresh slices of avocado and melon.

Enchilada Casserole
by Teresa Johnson

1 pound lean ground turkey
1 cup jack or cheddar cheese, grated
½ cup green onions, chopped
½ cup sour cream, regular or low fat
2 tablespoons fresh chopped parsley
1 teaspoon seasoned salt
½ teaspoon black pepper
2 fresh garlic cloves, minced
8 corn tortillas

Sauce:
2 large fresh tomatoes, chopped
3 cups chicken broth
¼ cup green peppers, chopped
1 tablespoon chili powder
½ teaspoon seasoned salt
½ teaspoon fresh oregano
¼ teaspoon ground cumin
1 fresh garlic clove, minced
1 can cream of mushroom soup

Using a three quart saucepan, put the first eight ingredients of the sauce recipe in the pan and bring it to a boil. Stir in the cream of mushroom soup and reduce heat ,simmer uncovered for ten minutes.

Using a non-stick sauté pan, spray the pan with a non-stick coating spray. Sauté the ground turkey and garlic until it is brown. Drain the excess fat from the turkey and put the turkey into a mixing bowl. Add ½ cup jack cheese, ¼ cup green onions, and ½ cup of the sauce, stir and set aside.

Using your non-stick pan and a non-stick spray, heat the corn tortillas about a minute. Dip each tortilla into the sauce to coat both sides. Spoon about ¼ cup turkey mixture onto each tortilla. Roll the tortilla around the filling and place in a 13x9 inch baking dish with the open side of the enchilada facing down.

Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake uncovered at 425 degrees for about 20-25 minutes until hot and bubbly. Garnish with sour cream, chopped green onions, and sliced avocado and serve. Or omit the garnishments, cool and put into individual storage containers and refrigerate or freeze.

Spanish Gazpacho - Serves 8-10
Ingredients:
3 1/2 Cups Tomato Juice
2 Cups Fresh Tomatoes, chopped and peeled
1 Large Cucumber, pared and chopped
1/2 Cup Green Bell Pepper, diced
1/2 Cup Onion, chopped
1/2 Cup Celery, chopped
1/2 Cup Whole-kernel Corn
1/4 Cup Scallions, chopped
1/4 Cup Zucchini, chopped
1/4 Cup Green Chilies
1/4 Cup Fresh Parsley, chopped
1/4 Cup Fresh Cilantro, chopped
1 Clove Garlic
1 1/2 Tbsp. Olive Oil
1 1/2 Tbsp. Vinegar
1 Tbsp. Fresh Lime Juice
Sea Salt to taste
Fresh Ground Pepper to taste
Dash of Tabasco
1/3 Cup Croutons for garnish

Method: Cut the clove of garlic in half and rub on the bottom and sides of a large serving bowl. Put the tomatoes, cucumber, green pepper, onion, tomato juice, olive oil, and vinegar into the owl and stir so everything is evenly distributed. Season with the salt, pepper and Tabasco. Chill for several hours for the flavors to blend, then serve in chilled bowls with croutons as garnish.

Sweet Tomato Salsa
by Ed & Dawn Glass, Innkeepers of Butterfield B&B, in Julian, CA.

3 14-oz cans of stewed, chopped or diced Italian style tomatoes.
3 Tablespoons dried & chopped basil
3 Teaspoons dried & chopped oregano
1 1/2 cup of sugar
1/4 cup of dry sherry

Combine the ingredients into a medium sauce pan. Bring it to a slow boil and simmer, covered, for 20-30 minutes. Uncover and continue simmering until thickened - about another 30 minutes. Serves 8-10.

Jan’s Yuma Salsa Recipe
by Jan Bentley, artist and owner of Colorado River Pottery, inYuma, AZ

Whirl in a blender or food processor: One 15 oz. can of crushed or chopped tomatoes, a pinch of garlic powder, sugar, salt, oregano and 1/4 tsp. cumin. Stir In: One small chopped onion, 1 tsp. vinegar, 4 oz. can of chopped green chilies - or jalapenos if you like it hot!
Add: Chopped fresh cilantro to taste. Refrigerate unused salsa and use within a few days.

Two-Tomato Salsa
by Teresa Johnson

1 ½ cups diced Roma tomatoes
8 sun-dried tomato halves packed in oil, drained and chopped
¼ cup chopped fresh basil
¼ teaspoon cayenne pepper
Fresh basil leaves

Combine tomatoes, sun-dried tomatoes, basil, and cayenne in a medium bowl.
Garnish with fresh basil leaves.

The Perfect Margarita - Serves 1
Ingredients:
1/2 Lime, juiced
2 Oz. Tequila
1/2 Oz. Cointreau
Sea Salt or Salt
Crushed Ice

Method: Wet the rim of a cocktail glass with the rind from the lime. Line the glass rim with salt by twisting it in a small saucer or plate of salt. In a cocktail shaker, combine the tequila, Cointreau, and lime juice. Add ice, and shake until well chilled. Strain into the cocktail glass and serve.

Watermelon Margies - Serves 4

6 1/2 Cups seedless watermelon, cubed and frozen
1 1/2 Cups Tequila
1 Cup Triple sec
1/4 Cup Fresh Lime Juice
1 Lime
Salt

Mix the lime juice, tequila, and Triple Sec. Chill for about 3 hours. Wet the rim of glasses with a lime wedge, and dip the into a plate of salt. Puree the melon cubes and chilled juice, and pour into glasses. Garnish the glass with a slice of lime and/or watermelon.

Sangria - Serves 4

1 Bottle Dry Red Wine
1/3 Cup Fresh Lime Juice
1/2 Cup Fresh Orange Juice
1/2 Cup Sugar
1 Peach or Plum, sliced
Ice

Mix lime juice and orange juice with sugar until the sugar is dissolved. Pour into a pitcher with the wine, and chill for a few hours. Pour into glasses filled half way ice. Add peach or plum slices to Sangria. Decorate the rim of the glass with a peach, plum, orange or lime slice and serve.

Corn Tortillas
2 lbs of Masa Harina
2 teaspoons of salt

Mix Masa Harina will with water to form a soft dough. Divide into one inch balls and pat or roll each one out into a 6 inch circle. You can purchase tortillas presses for this as well. Lightly brown on an ungreased grill, turning to brown both sides.

Tacos
1/2 teaspoon lard
1/2 lb. Ground Beef
1/2 teaspoon Cumino Seed
1/2 clove Garlic minced
2/3 cup water
3 tablespoons Fat
6 corn tortillas (fresh and soft are best)
1 tomato, sliced thinly
1/2 head of shredded lettuce
1 teaspoon vinegar
Grated Cheese and taco sauce to taste.

Heat 1/2 teaspoon of fat in a frying pan and add beef and sauté until well cooked. Grind the Cumino seed and minced garlic together with 1/3 cup of water and add it to the meat. Sauté meat mixture until water disappears. In a second frying pan, melt the remaining fat. Quickly dip the tortillas, one at a time, in the hot fat until the tortillas soften. Gently fold in half and sit in a large bowl with opening at the top. Fill each taco shell with the cooked meat. Then lightly fry filled tortillas on each side in the heated fat until crisp. Mix salt and vinegar to the remaining water and toss the tomato slices and shredded lettuce in the mixture. Add the salad mix to the taco shells. Sprinkle with grated cheese and taco sauce to taste.

Tostados
1/4 cup lard
6 corn tortillas
2 cups fried beans
1/4 cup grated cheese
Shredded Lettuce

Heat up the lard in a frying pan and fry the tortillas, turning to cook each side evenly to a light golden brown. Drain off lard on a paper towel. Cover the tortillas with hot beans, grated cheese and the shredded lettuce. Serve right away to prevent tostadas getting soggy. You can be creative and add more ingredients like olives, sour cream, guacamole and salsa and you can substitute vegetable oil for lard.

Quesadillas
1 cup of Cheese Cheddar or Jack Cheese grated
4-6 tablespoons of green chili chopped
4 corn or flour tortillas
Lard or cooking oil

Heat lard or vegetable oil in a frying pan. Place tortilla in pan and quickly add grated cheese and chili to one half of the tortilla. When tortilla softens, flip the empty half of the tortilla over to cover the side with the cheese and chili. Turn and fry on the other side. When lightly browned, place on paper towel to drain. Do the same with each tortilla. Can be served with guacamole and sour cream and other ingredients can be added--for example chopped olives, or cooked shredded beef or chicken.

Cheese Enchiladas
12 corn tortillas
1 chopped onion
1/2 lb grated Jack Cheese
2 tablespoons flour
1 tablespoon butter
1/2-3/4 teaspoon garlic powder
1 can of red chili sauce
1 cup of water

This is a quick and easy recipe. Make your sauce first. Brown flour in the butter and add the chili sauce. Bring it to a slow boil, then stir in the garlic powder. Reduce the heat and add the water until the sauce is the thickness you like. Simmer for five minutes.
Heat up some fat and dip the tortillas in and out of fat just enough to soften them. Drain them on a paper towel. Dip the tortillas into the chili sauce then place the onion and cheese in the center o each tortilla and roll up. Put them into a baking dish as you complete each tortilla. Top the tortillas with cheese and the remaining sauce and bake in a 350 degree oven until the cheese melts. Serve right away.

Flan
1 1/2 cups sugar
1 can of Condensed Milk (14 oz--not evaporated milk)
1 cup of water
1 teaspoon of vanilla
4 eggs

Put the sugar in a heavy skillet and stir over a low flame to caramelize it. Stir with a wooden spoon until the sugar melts and turns golden. Pour the sugar into a quart size casserole dish, being sure to coat the bottom and the sides. While the sugar cools, make the custard by beating the eggs in a separate bowl. Slowly add the water, vanilla and condensed milk. Carefully pour the egg mixture into the coated baking dish when the sugar is cool. Please the casserole dish in a larger pan with at least an inch of hot water. Bake in a 350 degree oven until done. This is usually about 1 to 1 1/2 hour. Test by inserting a knife in the center. When the knife comes out clean, remove the flan and let it cool. Have your serving dish ready. Loosen the edges of the flan with a spatula (flexible plastic one works best) and turn it onto the serving dish. This means you loosen the side, put the serving dish over the flan, and holding the two dishes together, flip the flan over. Chill the flan and service with your choice of sweet sauce.

Hispanic Heritage Guide:
Hispanic Heritage Month
Mexico's Independence Day
Hispanic Heritage in our National Parks & along our National Historic Trails
in the Southwest
Hispanic and Mexican Food Guide & Glossary
How to Handle those HOT!! Chilies AND a great Chili con Queso Recipe
Hispanic and Mexican Recipes