Serves 4 – 6
1 qt vegetable broth 1 lg can diced tomatoes
1 can chopped green chilies
Heat above ingredients together in stock pot.
2 Tbsp olive oil 2 cloves garlic – chopped
1 onion chopped 1 chpd (red, yellow or orange) pepper
1 tsp chipotle chili ½ tsp chili powder
Saute in Olive oil until translucent.
1 zucchini chopped – medium pieces 1 large potato chopped medium pieces.
Add to stock pot. Cook until tender. (15-20 min)
1 cup frozen corn
Add to pot 5 – 10 min before vegetables are done. Finish cooking.
¾ cup cilantro chopped
Add to soup right before serving.
Garnish with sour cream or sliced avocado.
Pico de Gallo – a variation
For 6 or more
¼ head cabbage chopped small 1 red, yellow or green pepper chopped small
¼ medium jicama chopped small 2 tomatoes chopped small
½ red onion chopped ½ bunch cilantro chopped
1 clove garlic minced ½ can chopped green chilies
1 lime, juiced ½ cup salsa
1 tsp cumin 1 T cider vinegar
Salt and Pepper
Chop all vegetables, put in bowl. Add spices, salsa and vinegar.
Salt and pepper to taste. Add more vinegar if needed.
Serve as a side dish with avocado and/or sour cream
Serve in toasted corn tortillas.
Mix with your favorite fish for Fish Tacos –
for 6-8 servings
1 cup vegetable broth 1 Bay leaf
2 pepper corns
1) Put vegetable broth, bay leaves, pepper corns and salt into stock pot and bring to a boil. Reduce heat. Simmer for 30 min.
1 sm dried ancho chili 1 tsp oil 1 T water
1 sm dried NM or California chili
2) Wash chilies, pat dry. Heat oil in large pot. Add chilies to hot oil and fry for 5 minutes turning constantly. Drain on paper towels. This softens them so you can continue -
- Process Chilies and 1 T water in blender until pureed.
Add more water if needed.
- Press through sieve to eliminate peel.
1 cloves garlic, minced ¼ onion chopped
¼ can tomato sauce
3) Process chopped onion, tomato, garlic in blender until pureed.
½ corn tortilla 6 blanched almonds
1 tsp olive oil
- Heat oil in sauté pan. Stir in tortilla and almonds and brown.
1 tsp sesame seeds ¼ raisins, softened*
(soak in warm water 10 min)
pinch of cinnamon, cloves, and pepper
4) Mix together browned tortilla, almonds, sesame seeds, raisins, cloves, pepper corns and cinnamon.
5) Add to Onion mixture.
6) Process in blender until pureed. Add small amounts of vegetable broth as needed.
7) Heat oil in pot. Add onion mixture and stir over medium heat for about 10 min.
8) Add chili puree. Cook 5 min.
9) Stir in ½ c broth.
10) 1 oz Mexican chocolate 1 tsp sugar
Add chocolate (more may be needed for deeper flavor) and sugar. Stir. Add salt to taste.
11) Pour over stuffed chilies.
Cover pan and cook @350 for 30 minutes.
Stuffed Chilies for 6-
8 Fresh pasilla or canned green chilies
If using fresh Chilies – Wash chilies. Before cooking slice off top and de-seed using a knife to remove seeds carefully under running cold water. Wash hands thoroughly after de-seeding. The heat is in the seeds! Use caution to not touch your face and eyes!
Put chilies in pot cover with water. Cook over medium heat until tender. Cool, peal skins from chilies.
Using canned, whole chilies- Move right to this step
Spray large backing pan with non – stick spray. Slit open each chili and stuff with black bean mixture. Put stuffed chili in pan arranging in single layer until all are stuffed.
Cover with Mole sauce. Bake in oven until heated through. (350 – 30 min)
Black bean filling
1-4 cups cooked black beans
½ chopped onion sautéed until soft
½ diced red pepper sautéed until soft
½ cup chopped cilantro
½ tsp minced garlic
1/8 tsp cumin salt and pepper to taste
¼ -cup Queso Frisca cheese crumbled – (Option)
Sauté onion and red pepper. Add chopped cilantro.
Put cooked beans in mixing bowl. Add onion, pepper, cilantro, salt and pepper, garlic, and cumin. Mix well. Add cheese if desired
Fill chilies with this mixture.