Apricot Basting Sauce
1/2 cup Apricot Jam
1/4 cup Apricots; Dried — Fine Chop
1/4 cup Dry White Wine
1 tablespoon Honey
1 teaspoon Worcestershire Sauce
Heat all ingredients over low head, stirring occasionally, until jam is melted. Makes about 1 cup of sauce.
Anticuchos
1 large Sirloin Steak
2 large Garlic Cloves
4To 6 Medium Jalapeno Peppers
1 cup Red Wine Vinegar
1 1/2 cupsWater
2 teaspoonsSalt
1/2 teaspoon Pepper
1 teaspoon Oregano
1 teaspoon Cumin
1 teaspoon Ground Red Chile
In a blender or food processor, grind the jalapenos and peeled garlic to a pulp. Add all the other ingredients, except the meat, and blend well. Cut the meat into 1-inch cubes and place in a large bowl, and cover with the marinade. Marinate overnight or all day. Place the meat on skewers and cook on the grill over mesquite wood, basting frequently with the sauce. Serve with warm flour tortillas and plenty of Mexican beer with lime slices.
Skillet supper
1 pound Chicken breasts
2 tablespoons Canola oil
1 medium Onion — chopped
2 teaspoonsChili powder
1/2 teaspoon Cumin
1/2 teaspoon Oregano leaves — crushed
1/2 cup Chicken broth
1 1/2 cupsV8 juice
19 ounces Canned kidney beans
Preparation time = 30 minutes Chicken breasts should be skinned and boned.
Any suitable oil can be substituted for canola oil. Chicken broth may be purchased as instant and mixed with water. V8 juice is a brand name vegetable juice.
1. Cut the chicken into 1/2-inch pieces.
2. In hot oil, cook chicken, onion, chili powder, cumin and oregano until the chicken turns white.
3. Stir in broth and juice, heat until boiling, then reduce heat to low.
Simmer 10 minutes.
4. Dump in beans, liquid and all, stir, cover and simmer for another 10 minutes. Stir occasionally. Serve over rice.
Almond Red Sauce
1/2 cup Slivered Almonds — Toasted
1 cup Onion — Finely Chopped
1 eachClove Garlic — Crushed
2 tablespoons Vegetable Oil
8 ounces Tomato Sauce — 1 cn
2 teaspoons Paprika
1 teaspoon Red Chiles — Ground
1/4 teaspoon Red Pepper — Ground
Place almonds in food processor work bowl fitted with steel blade or in blender container; cover and process until finely ground. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender. Stir in remaining ingredients except almonds.
Heat to boiling; reduce heat. Simmer 1 minute stirring constantly; stir in almonds. Serve hot. Makes about 1 3/4 cups of sauce.
Acapulco chicken – En escabeche
2 cupsUnsalted chicken broth — defatted
1 tablespoon Olive oil
2 teaspoonsGround cumin
2 tablespoons Pickling spice
1/2 Red bell pepper — sliced
1 pound Boneless chicken breast — halves
1/2 Yellow bell pepper — sliced
2 tablespoons Minced jalapeno chili with — seeds
1Onion, halved — thinly sliced
1/3 cup Rice wine vinegar
1/4 cup Fresh cilantro leaves
3 large Garlic cloves — minced
baked (no oil) tortilla chips
Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chilli. Boil cooking liquid until reduced to 2/3 c, about ten minutes. Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead). Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as “pushers.” .