Recipes Southwestern
Chicken chili ole
Chicken Chili Ole1 cup onion, chopped2 tablespoons margarine3 cups cooked, diced chicken1 can cream of mushroom soup1 can cream of chicken soup2 cans (4 ounces each) diced chiles2 tablespoons green hot pepper sauce1 package (9 ounces) corn tortillas1 cup chicken br
Disappearing enchiladas
Disappearing EnchiladasI made this recipe up one day and it is always a big hit...it is also really simple to do!2 pounds ground beef2 packages beef chorizo1 cup Oaxaca cheese, crumbled1 can of green chiles1 large can chopped olives1 cup green onions, chopped, dividedb
Alfenique de dia de los muertos (candy skulls)
Alfenique de Dia de los Muertos (Candy Skulls)Sugar skulls are part of Mexico`s Day of the Dead (Dia de los Muertos) tradition. Typically sugar is boiled and poured into ceramic molds. Once hardened, they are removed and decorated with colorful icings. The name of a loved one who has passe
Southwestern pasta salad
Southwestern Pasta Salad2 cups corn2 cups penne, cooked2 cups tomatoes, chopped2 cups cucumber, seeded and chopped3/4 cup onions, chopped3/4 cup cilantro, chopped2 jalape?o chile peppers, seeded and chopped1 (15 ounce) can black beans, drained1/2 cup cider vinegar
Shrimp and green papaya salad
Shrimp and Green Papaya SaladNote: This dish is popular in southern Mexico.2 tablespoons granulated sugar2 tablespoons fish sauce2 lemons, juiced3 garlic cloves, minced1 tablespoon crushed tellicherry black pepper3 small fresh chile peppers, chopped24 ounces green p
Spicy mexican pie
Spicy Mexican PieSource: Debbie C Member posted 06 06 2001 08:46 am I will share my most requested main dish and salad. Looks complicated but it`s not...This was last night`s dinner for myself and the kids (the wife wanted Chinese food so she did her own thing). I thought this dish was s
Tamale pie
Tamale Pie1 1/4 cups cornmeal1/2 teaspoon salt1 1/2 cups evaporated skim milk1 cup water1 pound lean ground beef1 clove garlic, minced1 cup onion , diced1/4 cup green bell pepper, diced1 cup creamed corn1/4 cup black olives, sliced1 cup tomato sauce1 ta
Black bean tostadas
Black Bean TostadasOriginal recipe based on several sources.Makes about 16.Tostada Shells, prepared according to package directions Shredded romaine lettuceuChunky Guacamole Relish/u3 tomatoes, diced 1/2 onion, chopped 1 teaspoon lemon or lime juice 1
Mesquite bean cakes
Mesquite Bean Cakes6 cups ripe, dried mesquite beansWaterGrind mesquite beans with a mortar and pestle until they reach a flour like consistency. Add enough water to achieve a stiff dough. Pat the dough flat, cut it into squares, and dry the squares in the sun. Serve with milk
Pinnacle peak patio cowboy beans
Pinnacle Peak Patio Cowboy Beans1 pound pinto beans1 small ham hockSalt, to taste1 small onion, chopped1 tablespoon chopped green chilesPinch of whole leaf oreganoSoak beans in water overnight. Add remaining ingredients. Cook 4 to 5 hours over medium heat or un
Pot of beans
Pot of BeansThese beans are delicious served over cornbread.1 pound pinto beans1/2 pound black beans1/2 pound red beans6 cups chopped onions2 teaspoons dried epazote or 2 tablespoons fresh epazote, chopped3 strips bacon, diced large2 c
Rancho baked beans
Rancho Baked Beans3 tablespoons butter1 cup chopped onion1 pound ground beef1 teaspoon seasoned salt1/2 teaspoon Worcestershire sauce1 tablespoon prepared mustard1/4 cup brown sugar1 (8 ounce) can tomato sauce2 (1 pound) cans pork and beans1 can pinto
Refried beans
Refried Beans (Frijoles Refritos)1/2 cup lard or vegetable oil2 cups Boiled Pinto Beans or Beans from the Pot2 tablespoons chile powder1 tablespoon ground cumin1 teaspoon salt1/8 teaspoon pepperHeat lard in a skillet over medium heat until hot. Add pinto beans;
Tied-up beans (frijoles maneados)
Tied Up Beans (Frijoles Maneados)1 ancho chile (optional)Water (optional)2 cups Beans from the Pot or other cooked whole pinto beans, plus 1/2 cup of the cooking liquid1/3 cup milk1/2 onion, minced1 garlic clove, minced1/2 teaspoon cumin seed
Tombstone beans
Tombstone Beans1 quart dried red beans1/2 pound salt pork1 large onion, finely diced1 cup lard or vegetable oilSeveral dried red Mexican chile peppers1/2 pound round steak1 can green chiles or 3 fresh fried chiles1 clove garlicSalt, to tasteWash and
Western beans
Western Beans2 pounds pinto beans2 teaspoons salt2 large onions, diced4 cloves garlic1/2 teaspoon black pepper1/2 teaspoon comino seed1 (10 ounce) can roasted green chiles1 (8 ounce) can taco sauce1 (31 ounce) can tomatoesSoak pinto beans in cold wa
Classic mexican beans
Classic Mexican BeansSource: Rick Bayless’s Mexican Kitchen2 tablespoons vegetable oil, lard, bacon or chorizo drippings1 medium white onion chopped4 garlic cloves, peeled and finely chopped4 cups undrained, seasoned cooked beans, slightly warmSalt, to taste1/2
Frijoles charros
Frijoles Charros2 onions, minced2 tablespoons lard3 cups cooked pinto beans6 slices bacon, minced1 slice ham, diced (optional)1/2 cup chorizo or hot Italian sausage1 (16 ounce) can tomatoes, drained and chopped6 serrano chiles, minced, or to taste1 tablesp
Ranch style beans
Ranch Style Beans2 tablespoons margarine 1 pound ground chuck 1 envelope onion soup mix 2 pounds pork and beans 1 pound canned pinto beans 2 tablespoons mustard 2 tablespoons vinegar 1 cup ketchup 1/2 cup cold waterBrown ground chuck in margarine; drain
Indian pintos
Indian Pintos1 pound dried pinto beans 3 quarts water 1/2 pound bacon, cut into pieces 1 yellow onion, finely chopped1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon ground black pepper 2 teaspoons dried red chile powderWash the beans thoroughly, rem
California refried beans
California Refried Beans1 pound dried pinto beans 5 cups water 1 medium onion, quartered 1 clove garlic, minced 2 teaspoons salt 1 teaspoon chili powder 1/2 pound ham hocks or salt pork, cut into cubes 1/2 cup bacon fatCover pinto beans with water, and
Black beans with cotija cheese
Black Beans with Cotija CheeseCotija is a very dry and crumbly Mexican cheese. It is the perfect topping in this recipe for Black Beans with Cotija Cheese. It`s a salty cheese, so don`t use too much salt when you make the beans.Serve these beans with a salad, or maybe alongside so
Bunkhouse beans
Bunkhouse Beans3 slices bacon 1 pound hamburger 1 medium onion 1 large can pork and beans 1 regular can kidney beans 1 can lima beans 1/4 cup firmly packed brown sugar 1/2 cup ketchup 2 tablespoons vinegarFry bacon until crisp. Take out of skillet.
Santa fe frijoles refritos
Santa Fe Frijoles Refritos4 tablespoons lard or vegetable oil 3/4 cup finely chopped onion 2 teaspoons minced garlic 3 cups well cooked pinto beans, drained (reserve cooking liquid)2 chipotle chiles in adobo sauce, choppedSalt to tasteHeat oil in large skillet
Frijoles refritos (refried beans)
Frijoles Refritos (Refried Beans)Yield: 6 servings4 cups pinto beans, cooked and mashed 12 ounces evaporated milk 2 tablespoons shortening, melted 1/2 pound Cheddar cheese, shreddedSalsa De Chile ColoradoMash beans in skillet and add hot oil. Mix well. Stir
Boiled pinto beans
Boiled Pinto Beans2 cups pinto beans1 garlic clove, slightly crushed1 small chunk white onion6 to 8 cups hot water1 teaspoon saltClean beans and rinse in cold water once or twice until water runs clear. Cover beans with cold water and soak overnight.Place ho
Chile beans
Chile Beans1 pound pinto beans3 tablespoons vegetable oil4 large garlic cloves, minced3 jalape?o peppers, sliced1 cup chopped onion1 tablespoon ground hot red chile1 1/2 teaspoons toasted ground cumin seed1 teaspoon saltChopped fresh cilantro leaves
Chuckwagon chili beans
Chuckwagon Chili Beans6 cups boiled pinto beans, cooked just until almost tender, with cooking water*1 cup tomato pur?e3 tablespoons powdered red chiles1 teaspoon cayenne (optional)Preheat oven to 325 degrees F. Stir tomato pur?e and powdered chil
Drunken beans (frijoles borrachos)
Drunken Beans (Frijoles Borrachos)4 jalape?o chiles, stems and seeds removed, cut in half2 cups pinto beans, cleaned and rinsed12 ounces beer1 large onion, quartered1 tablespoon vegetable oil6 cups waterVegetable oil (for re frying)Com
Frijoles negros oaxaquenos
Frijoles Negros OaxaquenosThese beans are better made a day ahead of time and reheated. In Oaxaca, it is common to serve these beans in small earthenware dishes. The cook sometimes places a chunk of soft white cheese in the bottom of the dish before adding beans. You can also cook these
Horseshoe cafe cowboy beans
Horseshoe Cafe Cowboy Beans2 1/2 pounds dry pinto beans1/2 pound ham or salt pork, cut into chunks6 cloves garlic, finely chopped2 teaspoons Mexican oregano1 teaspoon cumin6 to 20 chile peque?os, mashed2 teaspoons lemon juice or salt, to tasteThe night befo
Arizona pecan brittle
Arizona Pecan Brittle2 cups granulated sugar2/3 cup light Karo® syrup3 cups pecans1/4 cup water3 teaspoons baking sodaLine a cookie sheet with aluminum foil and spray Pam over it. Combine sugar, Karo® syrup, pecans and water in a saucepan. Boil to the hard crack st
Mexican penuche
Mexican Penuche3 cups brown sugar, firmly packed3/4 cup milk1/3 stick butter1/2 cup peanutsBlend brown sugar, milk and butter in a saucepan; boil until it forms a soft ball in cold water. Beat and add peanuts. Pour immediately into a buttered pan, then cut into squares
Mexican soft pralines
Mexican Soft Pralines (Dulces con Nueces)Pecans are a large crop both in Arizona and New Mexico.1 cup brown sugar4 tablespoons butter1 cup half and half2 tablespoons light corn syrup2 tablespoons dark rum1 cup pecans, choppedButter a cookie sheet. Place
Milk fudge
Milk Fudge4 cup milk1 pinch baking soda2 1/2 cups granulated sugar1 stick cinnamon1 cup pi?on nuts or pecans, choppedConfectioners` sugarIn a large pot over medium heat, boil the milk, baking soda, sugar and cinnamon stick, stirring continuously, until the mixt
Molasses candy
Molasses Candy (Melcocha)1 cup panocha2 cups molasses2 1/2 tablespoons butter1 tablespoon vinegar1 teaspoon aniseedMix all ingredients except the aniseed; cook slowly until sugar is dissolved. Next, boil until it is brittle when dropped into cold water. Pour onto a
New mexico pinon candy
New Mexico Pinon Candy2 cones piloncillo, shredded (about 1 1/4 cups), or 1 cup packed dark brown sugar1 cup water2 tablespoons butter (NOT margarine)1 1/2 cups toasted pine nuts1 teaspoon vanilla extractHeat piloncillo and water to boiling in
Nut brittle
Nut Brittle2 cups granulated sugar1 cup light corn syrup2 tablespoons butter1/4 teaspoon salt1/4 cup water1 1/2 cups pecans, unsalted roasted pumpkin seeds, pi?ons or salted roasted peanuts*1/2 teaspoon baking sodaButter a 20 inch leng
Orange fudge
Orange Fudge3 cups granulated sugar, dividedd1/4 cup boiling water1 cup nondairy liquid cream1/4 teaspoon salt2 teaspoons grated orange rind1 cup chopped nutsMelt 1 cup sugar, stirring constantly. Add boiling water, stirring to mix. Add remaining sugar, cream a
Pecan toffee
Pecan Toffee1 cup butter1 1/2 cups granulated sugar1/4 teaspoon cream of tartar6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped1 cup coarsely chopped pecansLine a 9 inch square baking pan with foil, overlapping sid