diaz de mayo mexican cookbook

8/14/2019 Diaz de Mayo Mexican Cookbook

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Diaz de Mayo MexicanCookbook

All recipes are from a potluck lunch held on the 10th of May, 1991by Marcom, STD, Teradyne, Inc., Agoura Hills, CA

and are copyright 1991, 2003 their respective contributor(s).


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Table Of ContentsSopa de Albondigascontributed by Lygia Ionnitiu

En-Cheap-ladas con Queso y Carnecontributed by dragonrider

Three Bean Chilicontributed by Elaine Bennett-Mike

Potluck Fruit Medleycontributed by Chris Robinson

Taco El Sal-adcontributed by Sallie Patterson

Guacamole Dip and Baked Tortilla Chips

contributed by Sue HudsonNon-Alcoholic Cervezacontributed by Miguel Castro (aka MokuChakra)

Senor Jose's Chips & Dipcontributed by Patt Rowland

Ralph's Chocolate Cakecontributed by Patt Rowland

Mazie's Corn Bread

contributed by Thomas NeuburgerSweet Tamales and Chilled Verdecontributed by Chris Johnson and Walt Love

Mexi-Dipcontributed by Darlene Nakaoka

Flim Flancontributed by Janine Marinescu

Tacos de Lao-tzu (Tacos con Pollo Chinese Style)contributed by James Homan

Lemon Soupcontributed by Sue Hudson

Quesadillascontributed by dragonrider

Three-Pepper Quesadillascontributed by dragonrider


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Sopa de AlbondigasServes 10 to 12

Ingredients

1- pounds ground beef1 cup fresh bread crumbs1 egg, beaten3 tablespoons chopped fresh parsley6 garlic cloves, crushed3 tablespoons minced fresh mint (I used cilantro)3 teaspoons salt cup flour

4 to 6 tablespoons olive oil1 medium green pepper, seeded and diced1 quart hot water1- cups red wine30-oz. of canned tomatoes1 tablespoon vinegar1 tablespoon sugar1 teaspoon dried oregano

Directions

1. In a large bowl combine meat, broken into bits with a fork, bread crumbs, egg, pars-ley, three of the crushed garlic cloves, mint leaves, and 1- teaspoons salt. Mix thor-oughly with a fork or your hands.

2. Form the meat mixture into balls about 2 inches in diameter. Roll each ball lightly inthe flour and brown in the olive oil in a large Dutch over over moderate heat for about7 minutes. Remove the meatballs, drain on a paper towel, and set aside.

3. Saute the pepper onions, and the other three crushed garlic cloves over moderateheat for 5 to 7 minutes in the drippings that remain in the Dutch oven.

4. Add 1- teaspoons salt and all the other ingredients and cook the soup overmoderate heat for 20 to 30 minutes. Add the meatballs, cover the pan, and simmerthe soup for 1- hours.

Recipe contributed by: Lygia IonnitiuWith apologies to The California Heritage Cookbook, assembled by the Junior League of Pasadena, pub-lished by Doubleday & Company, Garden City, New York, 1976.


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En-cheap-ladas con Queso y CarneServes 12

Ingredients

1 lb. ground beef2 dozen corn tortillas1 lb. mild cheddar cheese1 lb. Monterey Jack cheese1 16 0z. can small, pitted ripe black olives1 28 oz. cans Las Palmas enchilada sauce(for spicier enchiladas, use red chili sauce)1 tablespoon garlic powder1 cup water

1 package ( oz.) Shilling taco seasoningDirections

1. Brown ground beef with garlic powder. Do not drain. Add taco seasoning and 1 cupwater. Mix thoroughly. Simmer 15 minutes. Remove from heat, drain remaining liquid,and allow to cool.

2. Grate cheddar and Monterey Jack cheeses into same bowl. Mix thoroughly.

3. Warm enchilada sauce. (Not too hot - you have to stick your fingers in it.) Assembleenchilada sauce, meat, cheese, and olives in one place. Have a towel handy, it's timeto play with the food. In a 12X15-inch baking dish with 2-inch sides (glass, if you'regoing to microwave these), cover the bottom with warm enchilada sauce.

Coda

4. Heat 2 corn tortillas in the microwave on high for about 30 seconds, enough to makethem warm and pliable. Place tortillas in enchilada sauce and coat both sides.

5. Place tortilla in baking dish. Put an olive in the center.

6. Fill with cheese in a line across the diameter of the tortilla.

7. Add one heaping tablespoon of beef, spread evenly.

8. Roll tortilla.

9. Now do the same thing with the second tortilla. Put it in the baking dish, add an olive,fill with cheese, add some meat, and roll.


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10.Lick fingers. (Okay, wipe them off.)

11.Repeat from Coda until all tortillas have been used. Cram them in there if you have to.

12.Garnish the top with any remaining cheese, olives, and beef. Pour remainingenchilada sauce evenly over enchiladas. Float 'em!

13.Microwave on high power for 7 to 10 minutes, or until cheese in the middle of the dishis melted and the sauce starts to bubble.

Recipe contributed by: dragonrider


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Three Bean ChiliServes 5 (with second helpings)

10 (1 large bowl each)or 15 (1 small bowl each)

Ingredients

2 lb. ground beef3 or 4 strips of bacon1 large green pepper3 medium onions2 tablespoons Nile spice (available buy at Cost Plus)or use cumin and sesame seeds(The recipe calls for cumin and sesame seeds, but I have this spice mixture (Nile spice)that has them all mixed up with some other things, like coriander, so I used it instead.)1 to 2 15-oz. cans red kidney beans2 to 4 15-oz. cans chili beans bag frozen french-cut green beansPico Pica sauce, hot1 small can V8 juicesalt and pepper, as needed1 teaspoon garlic powder1 small can green chili salsa1 tablespoon chili powder

Directions

One or two nights before serving the chili:

1. Brown ground beef, drain grease. Season with salt, pepper, garlic, and chili powder.Cut up green pepper and 2 of the 3 onions. Add to meat. Cook until onions start tobecome transparent. Add tomato sauce and simmer while you fry (or microwave)bacon until just underdone. Cut/break up bacon and add to meat. Mix together well.Cover and refrigerate until ready to use.

Chili making day:

2. You'll need 3-4 hours for everything to simmer together (I did everything the nightbefore our fiesta and just reheated it.)

3. Remove meat mixture from refrigerator and let sit while you prepare beans.

4. In a large pot, put canned chili and kidney beans. Add V8 juice, salsa, Nile spice,and about bottle of Pico Pica. Mix well. Let simmer 1 hour. Add meat mixture,


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simmer 1 hour. Taste, add whatever spices, if needed. (More salt? More chili powder?Add to your taste.)

5. One hour before serving, chop last onion. Add onion and frozen green beans.Simmer until time to serve.

6. If desired, top serving bowl or individual bowls of chili with grated cheese. I use a mixof cheddar and Monterey Jack. I also put a bowl of chopped onions and Pico Pica sauce on the table.

Recipe contributed by: Elaine Bennett-Mike


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Potluck Fruit MedleyServes: see below

Directions

1. The day before the potluck, head on over to Lucky on the way home from work. Buywhatever fruit is on sale. Bring the fruit home, and piss away the evening watching TV.

2. At about 10:00 P.M., start griping that you forgot about that damn potluck and go tothe kitchen.

3. Switch to "LA Law," break out a knife, and clean off a cutting board. Take all of thefruit that you bought and slice those babies thin. Then arrange them on a plate,

leaving a few extra pieces for your breakfast the next morning and for your husband orfamily members (including cats and dogs) who are bound to scarf a few pieces whileyou aren't looking.

4. Serve at room temperature.

Recipe contributed by: Chris Robinson


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Taco El Sal-adServes 10 to 15

Ingredients

1 medium head of lettuce, torn into bite-sized pieces1 large carrot, grated coarsely2 green-band celery stalks, chopped neatly1 green onion, sliced in rounds1 can kidney beans, rinsed well3 medium can pitted, black olives, sliced in rounds3 medium or 3 large or 5 small tomatoes, cut in wedges1 pound of 15% lean ground beef, crumbled with determination2 large tablespoons chili powder, sprinkled casually

1 whole lot of garlic powder, shaken hard1 medium pinch of cumin, scattered briskly1 medium pinch oregano, sprinkled with fervor1 medium pinch of thyme, tossed tenderly1 medium pinch rosemary, ducking rapidly6 oz. medium cheddar cheese6 oz. small Monterey Jack cheese1 to 2 cups mayonnaise1 tablespoon lemon juice1 to 5 tablespoons salsa1 teaspoon Worchestershire

1 LARGE bag corn tortilla chips

Directions

1. Into one very, very large bowl, toss the lettuce,carrot, celery stalks, onion, kidney beans, blackolives, and tomatoes. Cover with Glad Wrap and place in refrigerator until other ingredientsare ready.

2. Into one very medium skillet, stir and brownground beef, chili powder, cumin, oregano,thyme, rosemary, and garlic powder. Cover withlid and keep warm while completing the nextstep.

3. Into one medium small bowl, grate and mix thecheddar and Monterey Jack cheese. Cover with Glad Wrap until the very lastminute.


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4. Mix 1 to 2 cups mayonnaise with 1, 2, 3, 4, or 5 tablespoons of salsa to taste, lemon juice, and Worchestershire sauce, stir, and store in the refrigerator for later.

5. Into the very, very large bowl that contains the lettuce, etc., that has been tossedreally well, gently stir the warm ground beef that has been browned nicely.

6. When individuals have loaded their bowls with the above ingredients, let them dig intothe cheese bowl and sprinkle a handful of cheese on top of their salad. They shouldthen spoon on some mayo/salsa dressing.

(Some people want even more cholesterol and choose to crumble tortilla chips on top of the whole thing. Other people prefer to put their crumbled chips underneath their salad.In this case, they need to pick up their salad carefully with their fingers and shove their crumbled chips underneath, being careful not to disturb the cheese and dressing.)

Bon Appetit!

Recipe contributed by: Sallie Patterson


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Guacamole Dip and Baked Tortilla ChipsServes 6?

Ingredients

This is based on 2 avocados; you can extrapolate asneeded.

2 medium avocados, very dark and soft2 tablespoons of lemon or lime juice cup La Victoria Chili Dip (a mild salsa; gostronger if you dare...)1 dozen flour tortillas

DirectionsGuacamole:

1. Mash the avocados and add the lemon juice; whip by hand until mostly smooth.

2. Add the salsa; cover with p[lastic wrap resting on the surface so it won't turn black tillyou're ready to eat it. Refrigerate.

Baked tortilla chips:

1. Cut flour tortillas with a scissors into chips.

2. Lay on cookie sheets; bake in a 500 degree oven for about 5 minutes, til brown.Watch them carefully; they don't brown if the oven isn't quite hot, and they get donefast at the end.

3. The same basic approach works for pita bread, too.

Recipe contributed by: Sue Hudson


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Non-Alcoholic CervezaServes 6 per 6-pack

Proceed through the following series of menus. MAINMWNU (Welsh. The English translation is: Main Menu)Beverage Selection

1. Agua2. Ambrosia3. Cerveza

Use California ration book to select #1.If you are a deity, select #2.Otherwise select #3.

SUBMWNU 3CERVEZA SELECTION

a. Alcholic Cervezab. Non-alcholic Cerveza

SUB-SUBMWNU aALCHOLIC CERVEZA

1. Sierra Nevada Pale Ale2. Guiness Stout (on tap)3. Corona 4. Anchor Stream 5. Dos Equis 6. San Miguel (dark)7. other imported8. other domestic

SUB-SUBMWNU bNON-ALCHOLIC CERVEZA

1. Buy non-alcholic cerveza at the store; bring to potluck lunch.2. Forget it. (It doesn't taste very good.)

Open question: when the brewers produce non-alcoholic cerveza, what do they do withthe extracted alcohol?

Answer: They make gas-ohol with it, drink the non-alcoholic cerveza, then drive sober (but they don't know where they're going).

Recipe contributed by: Miguel Castro


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Senor Jose's Chips & DipServes 1 or more

Ingredients

1 Trader Joe's store1 car or some sort of transportation1 LARGE bog of corn tortilla chips (regular or blue colored; both are good tasting.Located back of the store against the wall.)1 container of guacamole (located in the deli section right next to the Tofu Lasagne.Yum!)

Directions

1. Get in car. Drive to Trader Joe's. Buy tortilla chips and guacamole. Bring chips & dipto potluck lunch.

2. Open bag gently, don't get too anxious and rip the bag down the side; you will havechips all over. Open Guacamole container by carefully following the directions on topof the container. Remove clear plastic seal before attempting to taste. Join the chipswith the dip. This can be done in a variety of ways:

A. Scrape off the top of the dip to savor the flavor.B. Go fot it! Dip that chip as far as it will go.C. Be neat and start at the sides and work in.D. Do not scoop -- pretend it's a stream and fantasize!

Recipe contributed by: Patt Rowland


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Ralphs Chocolate CakeServes as few you like (be selfish)

Ingredients

1 Ralphs store chocolate cake

Directions

1. Located in the bakery section, usually in the middle of the store, where you can pickup free samples of other food you don't really need but will buy anyway. Make this partof your weekly grocery list. It's simple, yet satisfying. Also for those of you whoattended the cancer education class, it's Fat Free!

2. Serve at room temperature. Enjoy this treat in your car on the way home. Be ananimal and pull it apart while driving. Or in the privacy of your own home, slice neatly,and serve on clean plates

Recipe contributed by: Patt Rowland


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Mazie's Corn BreadServes 8 to 16

Ingredients

1 cup Albers Yellow Corn Meal1 cup whole wheat flour cup sugar1 tablespoon baking powder1 teaspoon salt1/3 cup oil1 egg1 cup milk

Directions1. Mix dry ingredients in a large bowl. Mix wet ingredients in another bowl. Combine wet

and dry ingredients, mixing as little as necessary.

2. Pour into a well-buttered 8" X 8" pan and bake at 400 for 25 minutes or until done.

3. Serve warm.

Recipe contributed by: Thomas Neuburger


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Sweet Tamales and Chilled VerdeServes 8 to 16

Ingredients

3 Simple Ingredients:

2 large portions of laziness1 small portion of "couldn't be bothered"1 dim memory

Directions

5 Easy Steps:

1. Four days before the fiesta, gripe about having to cook something and not wanting toclean up your kitchen. Realize shortly thereafter that your gripes are falling on deafears and the rest of the group is not going to let you partake of the rewards withoutputting in some labor.

2. Three days before the fiesta, bring in your favorite cookbook to loomk for recipes.Turkey tacos sound good (Elaine rolls her eyes so you rule that out). Ah, a real easyone to prepare: flounder with Mexican salsa. (Everyone in the Solarium rolls theireyes, so you rule that one out.)

3. Two days before the fiesta, you have an inspiration: maybe I could just buy something.Then realize that Taco Bell is the only Mexican restaurant you know of with take-outservice.

4. One day before the fiesta, you have a dim memory:

"Darlene, didn't we see a Mexican delicatessen next to the bagel place we always goto?"

"You're right, Chris."

"I'll bet I could get some Mexican food there."

"Figured that one all out by yourself, huh, Chris?"

"Yep. I didn't fall off the turnip truck just yesterday."

That day at lunch time, you stop by to check it out. It looks good. Walt, who is in thesame boat...uhm, car, also approves. You decide on chili con carne (you can order a


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large quantity and it's cheap); Walt decides on sweet tamales (hah, much moreexpensive).

5. On the day of the fiesta, Walt calls the delicatessen to place the order (he can get upearly enough to do it). You agree to do the pick-up. After the group meeting, you rushover to pick up the food (every one else has already started laying out their stuff soyou're in a hurry). Walt has given you a twenty because he doesn't have anythingsmaller (which is fine by you). You give the man the twenty and he gives you a bagcontaining the tamales and a canister with green stuff inside.

"But it's green," you say. "I thought I ordered chili con carne."

"This is chili with meat," the man says. "It's a green chili sauce: we call it Chili Verde."

"But...but it's green," you say.

Never mind; you're in a hurry. You rush back to the big Teveryone is already on theirsecond helping. You lay out the sweet tamales and the, by now, chilled verde. Sinceeveryone is full, your chilled verde does not go very fast. This is okay with you,because you discover that's it's very yummy. You smile; you will get to take a lot of ithome.

Tamales and Chili Verde obtained from:Carillo's Tortilleria & Mexican Delicatessen5843 Kanan RoadAgoura Hills, CA 818-707-7677

P.S. Walt doesn't forget when you owe him money.

Recipe contributed by: Chris Johnson and Walt Love


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Mexi-DipServes 10

Ingredients

1 medium can refried beans1 small can diced green chiles1 bag of grated cheddar cheese1 bag of grated jack cheese1 small tub of sour cream2 boxes of frozen avocado dip1 small can sliced olivesChopped green onions and tomatoes to garnish

Directions1. Mix the green chiles and the refried beans together. Spread in a thin layer on the bot-

tom of a 9 x 13 x 2 pan. 2. Next, spread the avocado dip in a thin layer on top of the refried beans. Continue

adding the ingredients in layers

Third layer: sour creamFourth layer: cheddar cheese and jack cheeseFifth layer: olivesSixth layer: green onions and tomatoesSeventh layer: anything else your heart desires

3. Serve with a bowl of crisp tortilla chips or your favorite dip chip. Follow the dippingprocedure outlined on page 9 of this cookbook.

Recipe contributed by: Darlene Nakaokaa graduate of the "Yang can cook, so can you" school of cooking. ** Not affiliated with the "Yan can cook..." television program!


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Flim FlanServes 10

Ingredients

8 eggs15 tablespoons sugar1 quart milk1/2 teaspoon vanilla

Directions

1. In a large bowl, mix the eggs with 8 tablespoons sugar. Add the milk and vanilla. Mixwell.

2. In the top of a Bain-Marie (double boiler), put 7 tablespoons of sugar. Heat it over lowheat. When the sugar is melted, roll the pot so the sugar covers the sides of the pot.Let it cool until the sugar starts cracking.

3. Pour the egg mixture through a fine strainer into the coated pot. Place water in thebottom of the Bain-Marie and place the pot on it. Bake at 375 for 1 hours.

4. Cool down.

5. To take the flan out of the pot, put a big, deep plate on top of the pot and quickly flipthe whole thing upside down.

Recipe contributed by: Janine Marinescu


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Tacos de Lao-tzu(Tacos con Pollo Chinese Style)

Serves: proportional to how hungry you and your guest(s) are.

Ingredients*

Boneless, skinless chickenPeanut oilTomatoes (chopped)Lettuce (shredded)Corn or flour tortillas (or both)Cheddar and Monterey Jack cheese (finely grated)Yellow onion finely chopped (optional)Bell pepper finely chopped (optional)

Condiments*

Light soy sauceTomato pasteCayenne pepperTabasco sauceCrushed red pepper (if youre really a nut)Black pepper

* Note: I do not use measurements when I cook (I can tell just by looking how to pour out an exact half- cup of lets say milk. Ask my wifeshes tested me). So this is all to your own taste.

DirectionsCooking the Chicken:

1. Par-boil the boneless chicken for about ten minutes (that is in water that is just barelyboiling). Remove the chicken and let cool. Using a fork, you should then be able totear the chicken into shreds. Then marinate the chicken in soy sauce for about anhour.

2. Heat a little oil in a wok (remember to heat your wok first, then add the oil; hot pan,cold oil,foods wont stick). Use a skillet if ou havent discovered this 3000 year oldwonder yet. Brown the chopped yellow onion and green pepper. Add the chicken,along with the soy sauce, and the rest of the condiments.

Note: I usually use about half a can of tomato paste when cooking for four. The pastegives the sauce its thickness as well as its tomato base.


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3. After stir frying the whole lot (for about 4 to 5 minutes), drain off most of the sauce

and save if you wish.4. The shredded meat may then be stored for later or put into a Crockpot to keep

warm. If you dont have a Crockpot, just reheat the meat in a skillet or pot.

5. To take the flan out of the pot, put a big, deep plate on top of the pot and quickly flipthe whole thing upside down.

Making Tacos:

6. Hey, knock yourself out. Ive just listed the basic ingredients for tacos. Use

guacamole, sour cream, olives, sliced bananayou name it. These are good witheither fried or soft shells.

Recipe contributed by: James Homan


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Lemon SoupServes 6 to 8

Ingredients

6 CUPS chicken stock teaspoon dried or 1 teaspoon chopped fresh herbs - anyor all of the following: chervil, tarragon, chives1 tablespoons brandySalt to taste1 teaspoon minced fresh parsley1 teaspoon grated lemon rind4 eggs6 tablespoons fresh lemon juice

4 to 8 tablespoons cooked rice or other small pasta cup minced fresh mint

Directions

1. In a 6 to 8 quart Dutch oven bring the stock, parsley, herbs, and lemon rind to a boilover high heat. Reduce the heat, cover, and simmer the soup for 15 minutes. Removethe pan from the heat.

2. Meanwhile, in a large mixing bowl beat together the eggs, lemon juice, and brandy.Slowly pour in several cups of the stock mixture, stirring constantly (the broth is addedto the egg mixture very slowly to keep the eggs from curdling).

3. Return this mixture very slowly to the remaining stock mixture, off of the heat, stillstirring constantly. Add the cooked rice or pasta, place the pot over low heat, and stirconstantly for 3 to 5 minutes or until the soup thickens enough to lightly coat the backof the spoon (like a thin pudding). Do not let the soup come to boil or the eggs willcurdle.

4. Add salt and serve at once, making sure that there is rice or pasta in each serving.Garnish with freshly minced mint leaves. The soup may also be made ahead andreheated over very low heat, again taking care not to let it boil.

Recipe contributed by: Sue Hudson


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QuesadillasServes 12

Ingredients

1 dozen flour tortillas pound mild cheddar cheese pound Monterey Jack cheese

Directions

1. Grate the cheddar and Monterey Jack cheese and combine in bowl.

2. Generously cover half a tortilla with the cheese mixture. Spread 1 to 2 tablespoons of

salsa over the cheese. Fold tortilla in half.

3. Microwave on high until cheese is completely melted. Let cool until cheese solidifies.Cut into wedges. Serve with guacamole dip and sour cream.



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Three-Pepper QuesadillasServes 12

Ingredients

1 dozen flour tortillas1 cup green pepper, thin strips1 cup yellow pepper, thin strips1 cup red pepper, thin strips pound sharp cheddar cheese,shredded Monterey Jack cheese, shredded1/3 cup margarine cup onion, thin strips

teaspoon cumin, groundDirections

1. Preheat oven to 425.

2. Saute the green, red, and yellow peppers and the onion in margarine in large skillet.Stir in cumin. Drain, saving margarine.

3. Combine the cheddar and Monterey Jack cheeses in a bowl.

4. Cover half of a flour tortilla with cheese. Top with pepper mixture. Fold tortilla in halfand place on baking sheet. Brush lightly with saved margarine.

5. Bake 10 minutes. Let stand two minutes. Cut into thirds. Serve with salsa, guacamoledip, and sour cream.


diaz de mayo mexican cookbook

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