Bischochitos (Anise Cookies)

Bischochitos (also called "bischos") are delicious cookies made with anise and are traditional in our family for Christmas. A cookie recipe handed down through the years, they're great when warm, very soft and even better when cooled and dipped in milk or coffee.

2 eggs
1/4 t salt
3/4 cup sugar
1 t cinnamon
1 t nutmeg
1 cup lard or shortening
3 cups all purpose flour plus 1/2 cup if needed
1 1/2 T anise seed
1 1/2 t baking powder
1/4 cup brandy or white wine (optional)

For sugar coat: 1/4 cup sugar mixed with 1 Tablespoon cinnamon

In bowl, whisk 2 eggs until frothy. In another bowl, whip 3/4 cup sugar with the lard or shortening until creamy. Add egg mixture to this and continue whipping. In another bowl, combine 3 cups flour, anise seed, baking powder, cinnamon and nutmeg. Mix by hand.

Slowly incorporate the flour mixture into the egg/shortening mixture a little at a time, and work with your hands until the dough is of a stiff enough consistency to roll out--not too sticky, but not firm, either. This is where you would place the brandy, if using--having extra flour nearby. Place on a floured surface and knead about three minutes, using the extra flour if needed.

Separate into two or three balls, to make working with the dough easier. Roll dough flat 1/4 to 1/2 inch thick. Cut in 2 inch circles or use your favorite cookie cutters. Mix 1/4 cup sugar with 1 t cinnamon in a bowl. Dip each cookie into Cinnamon/sugar mixture.

Bake at 350 degrees on ungreased baking sheet 10-12 minutes. Do not brown. If tops are browned, then the bottoms are burned. Makes 2-3 dozen.

Bolitas! Dried Green Chile Relleno Meatballs

MMM...

1 pound dried green chile
5 pounds pork butt roast
5 large garlic cloves (pressed)
2 T cumin (comino)
2 T salt
6 eggs whipped with 1/4 cup milk

2 cups flour for dredging
Deep fryer with hot oil or lard

Note: To make these sweet (Bolitas Dulce), OMIT the garlic, cumin, and salt, and add 1/2 cup sugar, 2 cups raisins, and 1 tsp ground cloves.

In a large pot, place the meat, garlic cloves, salt and comino and cover with water. Heat until boiling, then place on low-medium heat and cook until meat flakes or shreds easily. Let cool and remove from water.

Reconstitute the dried green chile in a large bowl filled with hot water. Make sure there are no stems on chiles.

Using a meat grinder, place chunks of the pork along with portions of the now wet chile and process together until all the meat and chile is mixed (coarse-ground) together. Use your hands to further ensure that the meat/chile mix is thoroughly mixed together. YOU SHOULD REMOVE ANY GRISTLE OR CONNECTIVE TISSUE! Refrigerate at least one hour. Cold mixture allows for better handling when making the meatballs.

Whip the eggs with milk, salt and garlic salt (pepper if you'd like) until frothy.

Place flour in a flat pan or dish. Form the meat mixture into golf-ball sized balls or thick cylinders, dip into the egg mixture, then into the flour. Carefully place the relleno ball into the deep fryer until golden brown. Remove and place on paper towels to drain. You may eat them hot or refrigerate (they keep for several days) and eat cold. Sprinkle salt or garlic salt to your liking. Makes too many to count, but there's never enough! Usually served around Christmas along with tamales.

Deep, Dark, and Delicious Cocoa Drink

Deep, Dark, and Delicious!

(Hot Spiced Mexican Hot Chocolate with Ice Cream Dusted with Chile Powder)

This recipe is dedicated to my aunt, Dell Marie Eudy! A wonderful spicy drink for the winter holidays...

3/4 cup water
1 vanilla bean (or 1 teaspoon vanilla extract)
3/4 cup sugar
1 teaspoon ground cinnamon
1 heaping tablespoon instant espresso
Pinch salt
2 1/2 ounces bittersweet chocolate, the best quality possible, grated (I use Abuelita Mexican Chocolate wafers)
2 cups whole milk
Vanilla ice cream
New Mexico Hot Red Chile powder (or your favorite brand and heat level)

Bring water to a boil in a saucepan. Split the vanilla bean and add to the boiling water. Add sugar, cinnamon, espresso, and a pinch of salt. Simmer for 1 minute and add the bittersweet chocolate. Whisk until it gets thick. Add milk and simmer 1 minute. Serve immediately with a dollop of vanilla ice cream and a sprinkling of chile powder on top.

You may make this ahead and reheat. Make sure to either whisk it or blend it in a blender to make it light and foamy before serving. (The classic Mexican chocolate was whisked with a special wooden tool called a 'molinillo', see image above.)

Green Chile Cheese Ball

Source: CookingVillage.com

Simple and it takes only 15 minutes to make. I'm going to use reconstituted dried green chile for the additional smoky flavor...be sure to check out the source, Cookingvillage.com, for more recipes, and if you want recipes delivered to your email inbox, join them. They really are a great source for recipes.

Ingredients
12 ounces sharp cheddar cheese, cubed
6 tablespoons unsalted butter, softened
1/4 cup canned chopped green chiles
2 teaspoons bourbon (optional)
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
6 tablespoons chopped walnuts or pecans
1 tablespoon finely chopped fresh parsley

Prep Time: 15 minutes, plus chilling
Cooking Time: None
Serves 12



Directions
1. In a food processor, mix the cheese, butter, chiles, bourbon, pepper sauce and salt until as smooth as possible. Place in a bowl, cover and refrigerate for 30 minutes, or until firm. Shape into a ball.

2. On a plate, toss together the nuts and parsley. Roll the cheese ball in the nut mixture until completely coated.

Per serving: 191 Cal.; 8g Protein; 18g Fat (10g saturated); 1g Carb.; 249mg Sodium; 45mg Chol.; 1g Fiber

Village Tip
A nice thing about this easy hors d'oeuvre is that the flavors develop as the cheese ball sits. You can make it up to 5 days ahead of time; wrap well and refrigerate. Before serving, let soften at room temperature for about 30 minutes.

Tamales Maria Almaraz

Grandma Maria Almaraz

Tamales Maria Almaraz

Grandma Almaraz always made a huge amount of absolutely delicious tamales during the Christmas Holidays--made from a recipe she used that was nearly one hundred years old. On one particular day, she allowed me to watch and take notes. The Basic Tamale Procedure is taken from those notes:

After cooking the pork butt, Grandma would shred the cooled meat with a fork and set it aside. She would then make the masa (with the corn husks, as noted above, already cleaned and soaking in water) using some of the pork stock as liquid. In addition, she would add several tablespoons of baking powder, which would make the steaming tamales thicker and meatier without cloying to the mouth. The masa had to be perfectly fluffy and smooth or creamy, much like very warm peanut butter. If you don’t get this consistency, the tamales will come out dry and heavy.

Traditionally, tamales are assembled by spreading the masa mixture on a damp cornhusk, then a blob of chile sauce is placed on the masa, followed by about a quarter pound or so of the shredded pork. Grandma, however, would make the chile sauce (from dried pods) using oregano, garlic, comino and salt, then fry the sauce and, once simmering, would place the shredded meat into the sauce (after reserving a quart or so to spoon over the steamed tamales on the table, later). She would simmer the shredded meat/chile mixture until most of the liquid had evaporated, then she would spread this mixture heavily on top of the spread masa on the corn husk.

Grandma made what seemed to be a hundred or more tamales at one time--but she forbid anyone from counting them: “If you count them,” she would say, “there won’t be enough to go around.” While steaming the tamales, Grandma would spoon some red chile sauce on the exposed tops of the raw tamale, and steam them “about one hour for every dozen”. How she knew how long to steam them, considering she didn’t count how many dozens, we’ll never know.

Thank you Grandma for the many years of memorable Christmas Tamales!

Directions before preparing: get several dozens of packages of corn husks. Remove all silk hair from husks and wash in clear hot water, then soak husks until soft and pliable, about 2 hours. To use, wipe each husk dry before adding ingredients to it. This is Grandma’s recipe:

Part One: The Pork Filling

12 pounds pork rump roast
2 T salt
4 cloves garlic, chopped
Very large pot, filled with
water to cover meat

Cook roast in pot with garlic and salt, for several hours or until meat is tender and falls from bone. Cool and drain meat. Save stock for MASA and Chile. When meat has cooled, shred into bite size pieces.

Part Two: The Chile

2 T shortening
2 t salt
2 pounds red chile pods, roasted
2 1/2 t Comino (cumin) powder
3 cloves garlic
2 cups pork stock

Melt shortening in pot used to cook meat (after removing all stock from pot) and then remove from heat. Roast chile pods slightly in oven or over griddle on stove top. When cool, remove stems and seeds from chile pods and soak in hot water until soft and pliable. In a blender, add several soft pods along with remaining ingredients and one cup pork stock. Blend at high speed and puree. Process all remaining pods with remaining cup of pork stock. Add more water if you need to, to puree without effort. Add all pureed chile to melted shortening, bring to boil, stirring constantly until thick. Add shredded pork. Simmer for about 1 1/2 hours.

Part Three: The Masa (dough)*

5 pounds Masa Harina type corn flour for tamales
3 pounds shortening
2 T salt
Pork stock
3 T Baking powder

In two separate bowls: in one bowl, use an electric mixer to whip shortening until light and fluffy. Add baking powder and salt to shortening and whip again. In second bowl, place flour. Add 2 cups stock and about 1/2 whipped shortening. Use hands to squeeze mixture, mixing well. Add remaining shortening and add more stock until masa has the smooth and fluffy consistency of warm peanut butter. Let masa rest at least 30 minutes to make sure baking powder activates.

Spread masa on upper 3/4 of each corn husk and place a generous helping of the chile-meat filling over the masa. Fold husks left to right over mixture, wrapping as in a leaf. Fold lower portion bottom to top.

Place tamales upright in steamer pot, packed closely together. Cover with any extra husks you have. Steam approximately 1 hour per dozen tamales.

David's Own Tamale Masa Recipe

David's Own Tamale Masa Recipe

(Masa = Dough)

See Maria Almaraz' Tamale Recipe for making the tamales!

Note: Here's a couple of tips (added 12/14/2006)

1. To test your masa mixture to make sure it's of the right consistency, drop a small piece into a half cup of cold water. If it floats, it's ready! If not, squeeze some more.
2. You can whip the shortening in batches if you need to. Make it fluffy, like a meringue, or stiff egg whites!
3. Cover with plastic wrap when you're finished. You can leave the masa out at room temperature if you're going to make the tamales later. Refrigerate otherwise. If you refrigerate it, bring it to room temperature and add a cup or so of very hot water and squeeze some more to bring it back to consistency.
4. You can substitute chicken broth for the pork broth if you like.


3 cups cooked canned hominy, processed in blender (or enough fresh ears of corn, roasted, to make the same 3 cups needed)
4 t salt
8 cups pork broth (or water if you prefer)
16 cups Masa Harina (corn-flour) (1 4 pound bag)
1/3 cup baking powder
8 cups shortening (about 4 pounds)

I've had trouble in years past making the right textured masa. It would come out too gritty, or too runny, or too oily. In 2003 I finally perfected a recipe for masa that seems to be pretty close to foolproof--as long as I follow the recipe!

In blender, process the canned hominy, using the same liquid from the can, until the hominy resembles corn grits (which is what it is!). In a very large, really large bowl, put all 16 cups of Masa Harina (about 4 pounds worth), and add the baking powder and salt.

In a separate bowl large enough to fit 8 cups of shortening: whip shortening until it is fluffy and light. Combine broth and cooked canned processed hominy. Should be about 110 degrees.

Add five cups of broth to dry mixture and squeeze with fingers. Add half the whipped shortening and squeeze some more. Add the remaining liquid, squeeze; add remaining shortening and squeeze more! The masa should resemble smooth, creamy peanut butter or whipped mashed potatoes. The hominy adds an extra flavor boost.

Spread mixture as usual on corn husks, add your filling, and wrap the tamale.

Steam tamales for 55-65 minutes per dozen.

Chicken Enchiladas Verdes - "Chicken Enchiladas With Green Chile"

4 Chicken breasts
2 cups Tomato, canned; mashed
1/2 cup Onion; chopped
1 t Garlic powder
1 t Salt
About 12 corn Tortillas
Oil for frying tortillas (about 2 Tbls)
Salsa Verde (or your choice of green chile sauce)
1 cup grated Cheddar Cheese (sharp) (optional)
Sour cream

In large pot, boil chicken in water to cover until tender; reserve 2 cups broth. De-bone and dice chicken.

Add chicken, tomatoes, onion, salt and garlic to reserved broth; boil 10 minutes or until reduced enough for enchilada filling. Strain.

Heat a bit of oil in a small skillet; press each tortilla into the hot oil a few seconds to soften them and make them more pliable to roll.

Stuff with chicken filling. Roll filled tortillas and place in baking dish. Cover with Salsa Verde. If using cheese, sprinkle over the top of the salsa verde.

Bake at 375 degrees until thoroughly heated, about 25 minutes. Before serving, top with sour cream.

Red Chile Caribe

Made typically by soaking dried red chile pods and blending to a coarse texture, you can substitute crushed red pepper flakes, which also have been soaked in water until soft, then blended into a puree. There are many uses for this simple chile sauce, which adds both flavor and heat to many dishes.

Red chile pods can be mild, medium-hot, and hot, so find the level you prefer. This is a traditional method for making this puree, but many people also lightly toast the dried pods before reconstituting them in water. This adds a wonderful taste--provided you don't blacken the pods!

6 dry red chile pods
6 cloves garlic
1 t salt
1/2 t oregano

Clean, de-stem, and seed dry red chile pods. Wash in warm water then soak in hot water until soft. Place chile pods in blender and add enough water to help it blend, without drowning the pods! The idea is to make a coarse puree without making it an actual paste. Blend together with one clove garlic and salt to taste. Oregano may be added for additional seasoning.

I store mine in a little clay pot and keep it refrigerated.

Note: To toast the dried pods, place them on a griddle on the stove top or in the oven. Heat the griddle over medium high heat, watching the pods so that they look toasty dark red in spots (you don't have to thoroughly toast the entire pod). If you're toasting medium-hot to hot chile pods, make sure you have adequate ventilation--some people don't like the smell of the roasting pod.

In the oven, put the temperature to 350 degrees and preheat. Place the dried chile pods on a tray in the center of the oven, and toast for about 5 minutes.

After removing the pods from the oven OR the griddle, let them cool before handling. Soak in boiling water until they are softened, and then puree in a blender as noted in the recipe.

Chile Colorado por Christina Stearman

This is a very delicious plate. Translated, it means "Red Chile for Christina Stearman", but the added ingredients make a great satisfying meal. It can be served for breakfast or dinner!

1 pound pork or beef, cubed
1/2 pound bacon, chopped, fried, crumbled
1/2 Red Onion, diced
2 garlic cloves, mashed
1/4 cup chopped fresh cilantro
3 Golden Potatoes
Oil for frying
1 Cup Red Chile Caribe
1 T white flour with water
1 t salt

This recipe is dedicated to my daughter Chrissy (Christina L. Stearman):

Scour/clean potatoes and place them in a pot with enough water to cover. Bring to boiling and half-cook for about 8 minutes. Remove potatoes and let them cool.

Sear cubed pork or beef in large iron skillet over medium-high heat. When browned, reduce heat to medium and toss in bacon, onion and garlic. Stir frequently. When onion is translucent, remove mixture from skillet onto plate or bowl.

Add oil to medium-high heat skillet. Peel potatoes and cube them (1-inch cubes), and fry in oil until golden brown. Turn heat to low and return meat mixture to potatoes, stir and cover.

Mix white flour with enough water to make a white liquid. Add to skillet. Pour red chile puree (caribe) over potatoes and meat. Add salt to taste. Simmer for about fifteen minutes, uncovered, until mixture begins to thicken. Add cilantro. Do not add water unless mixture becomes too dry.

Serve with eggs and hot tortillas (corn or white flour). Garnish with cilantro.

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Green Chile Stew Por Los Besinos!

Ahh...the smell of fresh green chile roasting in the air! Harvested beginning in early September, New Mexico seems to have an entire climate change as the scent of roasting green chiles permeates the air. Green chile stew is a traditional serving during this time. Since heat levels vary, you should use whatever suits your tongue--being a modest Chilehead, I prefer extra hot. Picture courtesy of:

www.Chileplants.com

But you can use the milder Anaheim found in most supermarkets, or even, in a pinch, canned brands.

3 lb. lean beef or pork, small cubed
cooking oil
small onion, chopped
4 potatoes, cut into cubes
1 t salt
1/2 lb. green chile -- fresh (roasted,peeled and chopped) or frozen
1 teaspoon garlic salt, or 1 - 2 cloves garlic, minced
6 - 7 cups water or broth

Brown meat in a little oil in a large heavy stew pot. Add onions and diced potatoes and brown with meat. After browning pour off any excess fat.
Add remaining ingredients, bring to a boil and simmer at least 30 minutes.
Serve with warm flour tortillas.

Homemade Pancake Recipe

I'm posting this recipe because it's the one I use when I make my Jalapeno Popper batter or my Chile Relleno batter. It's a terrific, easy batter that fries up fluffy.

3 large eggs
1 cup flour
1 heaping teaspoon baking powder
1/2 cup milk
Pinch salt

First, separate the eggs, putting the whites in 1 bowl and the egg yolks into another. Add the flour, baking powder and milk to the egg yolks and mix to a smooth thick batter. I use a blender or food processor with a whisk attachment. Whisk the whites with the salt until they form stiff peaks. Fold into the batter.

For pancakes, heat a non-stick pan on a medium heat. Put a tab of butter in the heated pan. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. At this point, sprinkle your chosen flavoring onto the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.

You can make these pancakes large or small, to your liking.

To use as batter for poppers or chile rellenos, simply place poppers into the batter, hold by the stems, and make sure the entire popper is generously coated with the batter. Proceed as directed in the recipe for frying the poppers.

Your Own Homemade Baking Powder

Homemade baking powder? Is there such a thing? And why would you want to make your own, if that's possible?

First of all, there is such a thing. If you'll look at the ingredients on a can of typical baking powder, you will see the same ingredients listed here. The question is, in what proportion are the ingredients?

Second, typical baking powder contains other ingredients, namely sodium aluminum sulfate and acid phosphate of calcium. The reason most baking powders use bitter tasting sodium aluminum sulfate is because this element delays to a minimum the reaction between the water and the powder until it goes into the oven. There are people who argue that ingestion of aluminum in any amount whatsoever is dangerous to your health. They point out that virtually all Alzheimer patients have abnormally high levels of aluminum in their brain. This fact is one of their main arguments.

You can learn more about baking powder ingredients here.

The measure indicated is, for one teaspoon baking powder = mix 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda. Add cornstarch to keep the mixture from absorbing moisture. That said, here is my recipe for about 10 ounces of homemade baking powder:

1/2 cup cream of tartar
1/4 cup baking soda
1/4 cup cornstarch

Put all ingredients into a small covered container and shake vigorously to thoroughly mix. Store in your refrigerator.

Flour Tortillas

Makes 1 Dozen

2 cups flour, all purpose
1 T salt
1 T baking powder
4 T shortening--vegetable fat or animal fat (lard)
1 cup very warm water, (more or less--may vary with the flour used)

Combine the dry ingredients, then cut in shortening. Make a small well in the center and gradually add water. Knead the dough until it is soft, smooth and elastic. Divide into equally sized balls, then set aside at least 20 minutes——I let the dough rest for 30-60 minutes covered with a piece of plastic and a towel over that. This helps the baking powder activate.

Preheat an ungreased griddle (or "comal") about 10 minutes before you begin to roll out the dough (keep the temperature setting to between "4" or a "6" on the dial). Roll each ball into a circle with a rolling pin (or "bolillo"). Don't worry if you can't make a perfect circle; the tortilla will taste just as good. You can dust the rolling pin with flour if the dough adheres to it. Put the rolled out tortilla on the griddle. Watch carefully and you will see small bubbles appear on the top surface. I like large bubbles, but the point is not let the tortilla burn. Flip to the other side. The tortilla should be lightly speckled. Cover with a clean dry kitchen towel to keep warm.

If tortillas turn out too hard, there are several reasons I’ve learned. One, your flour may be “too old”. I’ve noticed that flour stored longer than six months just doesn’t work the same. I solve that problem by sifting again or just plain buying fresh. Two, your baking powder may react differently due to elevation and/or quantity. Try reducing or increasing the amount of powder. Three, not enough shortening.

You might be tempted (as I have been in the past) to use baking soda to help the dough rise more, for thicker tortillas. This works, but the tortillas turn out yellow. Use a scant 1/2 teaspoon yeast dissolved in honey and 110 degree water (1/2 cup) if that is your objective. Reduce baking powder by half if you use yeast. Better yet, make your own baking powder (see recipe that will follow)and roll out the tortillas a little thicker before baking them.

Flavored tortillas: You can add different seasonings, for example, garlic powder and/or garlic salt, chile powder (red or green); Mexican oregano, thyme, etc., even chicken stock liquid instead of water. Experiment your heart away! Tortillas freshly baked are pretty hard to ruin, you know! Also, you can substitute mayonnaise or sour cream for the shortening...if you plan on eating the tortillas all in one day. They turn hard if kept an additional day, but they are soft and delicious when fresh!

Authentic Red Chile Sauce From Chile Pods

Easy and authentic!

8 dried red New Mexico chile pods
2 cups water
8 oz can Tomato sauce
3 1/2 cups water, warm
1 T Oregano leaves; dried
1/2 cups Onion; chopped
1 T Cumin seed or 1/2 t cumin powder
4 garlic cloves; chopped
1 t Salt
1/4 cup oil

Remove stems, seeds and membranes from chiles. In a 2-quart saucepan, cover chiles with water. Heat until boiling, then remove from heat and let stand until softened, about 10 minutes. In a fry pan, cook and stir onion and garlic in oil until onion is tender. Put into chile saucepan with the chiles & liquid, and add the remaining ingredients. Heat to boiling, reduce heat.

Simmer, uncovered, 20 minutes; cool. Pour into a food processor work bowl fitted with steel blade or into a blender container; cover and process until smooth.

Cover and refrigerate up to 10 days. It makes about 2 1/2 cups.

Balazos (Jalepeno Poppers)

Note: Balazos is one Spanish word used to mean "gunshots". Most people know these delicious spicy snacks as poppers. You can even find them in the refrigerated section of most stores. The typical Jalepeno pepper is very hot, but there has been a hybrid grown that is larger in size and about as mild as a bell pepper. Their size makes them wonderful for making poppers, but if you like the bite (or the "gunshot") of a real balazo, either use the smaller original Jalepeno or finely dice a few original ones and add it in your filling!

Here's the recipe I use.

2 dozen fresh Jalepeno peppers
8 oz cream cheese
pancake mix (see posted recipe)
oil for frying
optional ingredients: shrimp, crabmeat, or even imitation lobster
Substitute monterey jack or other sharp cheddar cheese for the cream cheese

Use the best peppers you can find: shiny, firm, thick and green. Roast them over an open fire like your bbq grill until they are slightly blistered. Place them in a plastic bag and set them aside for an hour or so. They will steam inside the bag, and soften up. Rinse them under cold water to remove whatever loose blistered skin you find.

Follow the directions on the pancake mix to make enough batter. I used 2 cups. You want a fairly thick batter that will not drip too much. If it drips too fast, it's too thin.

Cut a slit into each pepper lengthwise. For mild peppers (which are absolutely delicious!) carefully cut away the seed cluster and trim the interior vein (the white meat inside). Rinse and pat dry. For naturally hot peppers, just rinse some of the seeds out and pat dry.

Fill the cavity with a generous amount of cream cheese (or filling) and close the opening. Heat enough oil in a pan to fry (about 2 inches deep). Make sure the oil is hot enough, which is just when it begins to smoke. You can drop a teaspoon of batter into it; if the batter instantly fries and bubbles, it's ready. If it just sits there and slowly fries, it ain't ready.

Dip the peppers into the batter and drop carefully into the hot oil. Fry until golden brown. Drain on paper towels. Let cool. Salt to your taste and bite away.

You can make just about any cheese style filling, experiment as you want. I have used shrimp blended into the cream cheese, this is super. You can also use the yellow cheddar cheese to make a more traditional popper, one that is close to chile rellenos in flavor.

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