Mexican Cookbooks and Recipes


medium heat until very hot and fragrant. Add the onion and garlic and cook, stirring, for three minutes. Add the olives and fried fruit and cook, stirring another three minutes. Add the spices and chicken and cook, stirring to combine, for tow minutes more. Season with salt.

Cut a small slit in the stem end of each chile. Remove seeds if desired, but do not tear chile. Carefully stuff chiles with the mixture through the slit in each.

Bake on a greased baking sheet or shallow pan at 500 F for seven minutes.

Spoon the tomato sauce onto individual plates or a large serving platter and arrange the chiles on top.

SALSA DE TOMATE ASADO

  • 1-1/2 cups heavy cream
  • 8 large garlic cloves, unpeeled
  • 1 med. onion, unpeeled, halved crosswise
  • 3 to 4 large ripe, red tomatoes, about 2-3/4 lbs. total
  • salt

Cook sown the cream in a small, heavy saucepan over med. heat until reduced by about a third. Set aside.

Heat a heavy cast-iron griddle or skillet over high heat until a drop of water sizzles on contact. Roast the unpeeled garlic cloves and onion, turning several times, until the garlic is dark on all sides and somewhat softened and the onion is partly blackened and fragrant. Set aside.

Roast the tomatoes in the same way, turning several times, until blistered on all sides. Let cool until cook enough to handle. Peel the garlic and place in blender. Peel onion, and add to garlic.

Peel tomatoes directly over the blender to catch juice. and add to garlic and onion. Puree on medium speed until smooth. Add the cream and process until blended. Season with salt. Makes about 4 cups. Can be refrigerated for 2 or 3 days. Do not freeze.

BUDIN AZTECA (Aztec Pie)
by Aida Gabilando

  • 12 corn tortillas
  • 1 cup oil
  • 4 Tbsp. butter or margarine
  • 1 cup chopped peeled tomatoes
  • 1/2 cup chopped scallions
  • 1 tsp. coriander
  • 4 cups shredded cooked chicken (boil chicken and save broth)
  • 1 (8 oz.) jar Mole Sauce (I prefer to use 1/2 jar)
  • 2 cups sour cream
  • 1 (8 oz) package cream cheese
  • 1/2 cup milk
  • 1 clove garlic, mashed
  • salt and pepper
  • 2 Tbsp. instant chicken granules
  • 1 (8 oz.) package shredded mozzarella cheese

Cut tortillas in half. Heat oil in large skillet and fry tortilla halves as quickly as possible, just to soften and moisten. Drain on several paper towels and keep covered. (I make my own fresh tortillas and don't fry them.)

In small saucepan melt butter and saute chopped onions and tomatoes for 2 minutes. Season with

The copyright of the article Mexican Cookbooks and Recipes in Spicy Cuisine is owned by Judy Howle. Permission to republish Mexican Cookbooks and Recipes in print or online must be granted by the author in writing.

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