Extreme Cuisine

6 Scallions; finely chopped

1 Red/green/yellow pepper;

-seeded finely chopped -may use a comb of 3 peppers 1 c Whole wheat bread crumbs;

-fresh Salt to taste Pepper to taste 2 Eggs

8 oz Cn pineapple; in natural

-juice; drained 1/4 c All-pupose flour;

1 tb Water;

1/4 c Dry bread crumbs;

Calories 456
Protein 18.9g
Total Fat 28g
Sodium 1064mg
Cholesterol 75mg
Carbohydrates 31g
Fiber 0.6g

***MEAT*** 1 pound beef chuck

1 1/2 pounds pork shoulder

1 bay leaf

1 onion — chopped

3 cloves

6 peppercorns

salt ***CHILE GRAVY*** 10 dried red chiles — such as

new mexico or california 3 tablespoons meat drippings; lard or shortening

3 tablespoons flour

1/2 teaspoon salt

2 cups reserved stock

***CORNMEAL CRUST*** 1/2 cup reserved stock

3/4 cup cornmeal

1 egg

1 tablespoon lard

***ASSEMBLY*** 1/2 cup raisins

1 pint olives

MEAT.
Combine chuck, pork, bay leaf, onion, cloves, peppercorns and salt to taste in large pot with water to cover and cook over low heat until tender, about 2 1/2 hours.
Remove beef and pork from pot.
Strain stock and reserve 2 1/2 cups.
Discard bay leaf, onion, cloves and peppercorns.
Cut meat into 1-inch cubes.

CHILE GRAVY.
Cut stem ends off chiles and soak overnight in cold water to cover.
Remove seeds and veins and simmer in water to cover 30 minutes.
Scrape pulp out of skins.
Puree in blender and set aside.

Melt lard in saucepan over medium heat.
Stir in flour and salt and cook over low heat, 3 to 4 minutes.
Add 2 cups reserved stock and simmer, stirring, 3 to 4 minutes.
Stir in chile puree, remove from heat and set aside.

CRUST.
Combine remaining 1/2 cup reserved meat stock, cornmeal, egg and lard and stir until thickened.

ASSEMBLY.
Sprinkle raisins evenly in bottom of 1 1/2-quart baking dish.
Sprinkle olives over.
Place meat cubes in layer on olives and pour Chile Gravy over.
Spoon Cornmeal Crust mixture evenly over top.
Bake at 325 degrees until crust is golden brown, about 1 hour.

[6 servings.
Each serving: 562 calories; 1,715 mg sodium; 130 mg cholesterol; 33 grams fat; 34 grams carbohydrates; 35 grams protein; 2.18 grams fiber.
]

Notes: The Test Kitchen found that adding 1 egg and 1 tablespoon lard or shortening to the original 1911 recipe made a lighter crust and that pureeing the chile pulp (which the original recipe didn’t call for) made a smoother gravy.
SOURCES: Recipe contributed by Emma Gatzke of San Fernando.
Taken from LA Times Cookbook #4, June 25, 1911; reprinted in article “Easy Cal-Mex Fusion,” By Leilah Bernstein !We got this recipe from the LA Times.
Mastercook editing by kitpath@earthlink.net

1 lb Lean pork butt or shoulder

- cut in 1/2-in cubes 1 tb Lard or shortening

—————————-EAST L.A. GUACAMOLE—————————-
1 sm Avocado; halved & peeled

2 ts Minced onion

1 ds Garlic powder

1/2 ts Salt

1/4 ts Black pepper

1 ts Lemon juice

1 sm Tomato; chopped

2 tb Chopped onion

3 Sprigs cilantro; chopped

10 Tortillas

Lemon wedges Cook meat in lard 20 minutes stirring occasionally to brown evenly.
Reduce heat, cover and cook 30 minutes longer.
To make guacamole, mash avocado and blend in minced onion, garlic powder, salt, pepper and lemon juice.
Fold in tomato.
Set aside. Drain meat and shred.
(There should be about 1 1/2 cups shredded meat.) Combine chopped onion and cilantro.
Heat each tortilla on griddle or in skillet until pliable.
Spread with guacamole, then top with some of pork mixture.
Top meat with some onion mixture and sprinkle with juice from lemon wedge.
Roll up and serve with additional lemon wedges.

Stephen Ceideburg 5 lg Ripe tomatoes (2 1/2 pounds)

3 Garlic cloves, each cut into

-thirds 2 Chipotle chiles abobado (see

-note) 2 ts Olive oil

2 md Onions

1/2 lb Very lean bulk Mexican

-chorizo sausage 2 tb Apple cider vinegar

2 tb Brown sugar

1/2 ts Salt

2 ts Adobo juice from can of

-chipotles 1/2 Cinnamon stick

1/4 ts Ground cloves

Shredded roast pork or -chicken (see recipes) 1 Ripe avocado, thinly sliced,

-for garnish 1 Red onion, sliced into

-rings, for garnish

Serve this as a stew with steamed white or brown rice.
Accompany with avocado and onion slices.
Tinga is also good served in warmed, scooped out French rolls or bolillos (Mexican rolls).
You can add avocado slices, onion and a mild white cheese such as Jack to the sandwich.
With a glass of icy beer and a salad, you have everything you need.
Put tomatoes on a jelly-roll pan and place about 8 inch inches under a preheated broiler.
Broil until tomato skins turn brownish, about 10 minutes.
Peel, cut in half horizontally and squeeze out seeds.
Place tomatoes in a food processor along with garlic and chipotle chiles.
Chop into a coarse puree.
Heat olive oil in a skillet.
Add onions and saute for 5 minutes until softened.
Remove and set aside Using

the same skillet, fry the chorizo until well cooked.
If the sausage is fatty, drain on paper towels and wipe out skillet. Return the sausage and onion to skillet and add the tomato-chipotle mixture along with vinegar, sugar, salt, adobo juice and spices. Simmer for 20 minutes.
Add the shredded pork or chicken, and simmer 20 to 25 minutes to blend flavors.
If the mixture seems dry, add 1/2 cup broth or water.
To Serve: Serve as a spicy stew with steamed rice.
Or use as a filling for Mexican bolillos: Cut rolls in half and pull out some of the soft crumbs.
Pile onion rings and avocado slices into the halves, then spoon on the tinga.
Note: Chipotles are sold in 8-ounce cans labeled “chipotles adobados.” They are found in Mexican grocery stores and in the ethnic sections of some supermarkets.
PER SERVING (with pork).
430 calories, 40 g protein, 22 g carbohydrate, 21 7 g fat (5 g saturated), 118 mg

cholesterol, 758 mg sodium, 5 g fiber.
PER SERVING (with chicken): 430 calories, 37 g protein, 22 g carbohydrate, 22 g fat (5 g saturated), 104 g cholesterol, 932 mg sodium, 5 g fiber.

Jacquiline Higuera McMahan writing in the San Francisco Chronicle, 12/18/91.
Posted by Stephen Ceideburg

6 Mulato chiles

6 Pasilla chiles

8 lb Turkey, in pieces

1 lb Pork loin, in 2″ chunks

4 tb Lard

1/2 c Almonds

1/2 c Peanuts

1 Tortilla, coarsely chopped

4 tb Sesame seeds

1/8 ts Ground cloves

1/4 ts Cinnamon

1/2 ts Anise

1 lb Tomatoes, seeded, chopped

1 oz Unsweetened chocolate

Salt Freshly ground pepper 1 ts Sugar

Prepare the chiles as described above in the recipe for Mole Poblano Picante.
Place the turkey and pork in a large kettle with enough salted water to cover.
Bring to a boil, and cook, covered, for 1 hour.
Drain, reserving the stock.
Dry the turkey and pork pieces thoroughly with paper towels.
Heat the lard in a large, heavy skillet.
Brown the turkey and pork pieces, a few at a time then transfer to a flameproof casserole.
In the electric blender, blend the almonds, peanuts, tortilla, 2 tbs of the sesame seeds, cloves, cinnamon, anise, tomatoes, and the prepared chiles, and reduce to a coarse puree.
Heat the lard remaining in the skillet, adding a little more if necessary, and cook the mixture for 5 minutes, stirring constantly.
Add 2 cups of the reserved stock, the chocolate, salt and pepper to taste, and sugar.
Stir until chocolate has melted.
Pour the sauce over the turkey and pork in the casserole; cover and cook over very low heat for about 1 hour, taking care not to let it burn.
Sauce should be the consistency of heavy cream, so, if necessary, thin with more stock.
Sprinkle with remaining sesame seeds just before serving.

1 box Uncle Ben’s Long Grain &

Wild rice — cooked 2 Roasted chicken breasts–

(Tyson Ready to Eat) — chopped 1/2 cup Ranch salad dressing

1 cup Shredded Lettuce

12 Flour tortillas

Mix chicken and dressing with rice mixture.
Spoon 1/3 c mixture onto flat tortilla, top with lettuce.
Tuck one edge over rice mixture and roll up.
Source: Uncle Ben’s.
MM Waldine Van Geffen vgh⛖a@prodigy.
com.
Lynn Thomas’ notes: Made this 7-17-97.
Used thinly sliced pork roast for the chicken.
Very quick meal and tasty too.

3 Fresh pig’s feet

2 Fresh medium pork shanks

2 cn Yellow hominy,drained

-(16 oz ea) 12 Green chiles,cut into

-1″x1/4″ strips 1 Large onion,chopped

6 Large garlic cloves,

-chopped fine 2 cn Chicken broth (14.5 oz ea)

1/2 ts Dried oregano

2 Bay leaves

1/2 c Cilantro,chop leaves and

-stems 2 Bunches,scallions,chopped

1 cn Beer

Salt to taste 1.
Rinse pig’s feet well.
Boil in a pot of water for 20-30 minutes.
Rinse

again.
Pour out the water and wash the pot.
Boil the pig’s feet and pork shanks in a fresh pot for about 1-1/2 hours.
Add water while boiling if necessary.
2.
Add onions, garlic, oregano, bay leaves, green chiles, hominy and chicken broth to the boiling pot. 3.
Cook over medium heat for about 30 minutes.
4.
Add 1 can of beer and simmer for about 10-15 minutes.
5.
While the posole is cooking, chop the cilantro and scallions.
Mix the chopped cilantro and scallions and use them to garnish the posole when serving.
6.
Serve the posole with warm tortillas and frijoles heated with grated cheese.
Makes 6 to 8 servings.

Stephen Ceideburg 1 Cactus paddle (about 8

-ounces) Salt 1/2 Onion

1 Garlic clove

Several sprigs cilantro Dry husks from 4 tomatillos -(optional) 2 lb Finely diced pork

3 Garlic cloves, minced

1 cn Enchilada sauce (Las Palmas

-preferred) * 2 ts Oregano

1 t To 2 ts toasted cumin seed,

-crushed or ground 2 tb Masa harina

1/4 c Water

1/4 c Minced cilantro

1 Toasted japones chile,

-ground (optional)

* 1-pound, 12-ounces size To clean the cactus paddle, hold it gingerly between the nodes of the prickly spines.
Use a sharp paring knife to slice off the nodes.
Keep a damp paper towel nearby to wipe your knife on, making sure the spines stay on the towel. Trim around the edge of the paddle where the spines are closer together.
It is not necessary to peel the cactus, only to remove the nodes and spines on both sides.
Trim off the blunt end where the paddle was cut from the plant.
Cut the paddle into 1/4-inch strips about 2 inches long.

Bring 4 quarts water with 1 tablespoon salt, the onion, garlic, cilantro and tomatillo husks to a boil drop in the cactus strips. (Tomatillo husks help retain the bright green color of the cactus.) Blanch the cactus until just crisp tender, about 8 to 10 minutes. Drain strips in a colander and rinse with cool water.
Place the meat in a pot with 3 cups of water.
Simmer, covered, until the water is just about gone Tilt the pot and drain off the fat.
To the drained meat, add garlic, the red chile sauce and spices.
Simmer about 30 minutes.
Taste for salt, then stir in the drained nopalitos.
Simmer for 20 minutes.
Blend the masa harina and the water to make a paste; whisk it into the stew for a thickener. Simmer 5 minutes longer, then stir in the cilantro.
If you like a spicy stew, add the japones chile.
Serve in bowls accompanied by warm tortillas.
PER SERVING: 430 calories, 34 g protein, 14 g carbohydrate, 27 g fat (12 g saturated), 91 mg cholesterol, 411 mg sodium, 1 g fiber.
From an article by Jacquiline Higuera McMahan in the San Francisco Chronicle Posted by Stephen Ceideburg

Note: chillis and peppers to be added according to spiciness desired.

3 lb Boneless lean pork,

-cut in 1/2-inch cubes 1 1/2 lb Onions; diced

1/2 lb Green bell peppers; diced

1/2 bn Cilantro; chopped

2 Tomatoes; chopped

1 ts Garlic powder

1 tb Salt

1/2 ts Ground cumin

1/4 ts Ground cloves

1/4 ts Black pepper

2 Bay leaves

1 Jalapeno chile; chopped

1 lb Tomatillos

1/2 Lemon (juice only)

1/2 c Cornstarch blended with

1 c - water

12 Flour tortillas (12-in.)

Shredded Monterey Jack Shredded cheddar cheese Place meat in Dutch oven.
Add 1 gallon water and bring to boil.
Reduce heat and simmer, covered, until meat is half-cooked, about 35 minutes.
Drain off water.
Add onions, bell peppers, cilantro, tomatoes, garlic powder, salt, cumin, cloves, pepper, bay leaves and chile to meat and simmer.
Remove husks from tomatillos and boil in saucepan in 1 quart water until tender, about 15 minutes.
Drain off water.
Mash tomatillos, add to meat mixture and simmer, stirring constantly 15 minutes.
Add lemon juice.
Stir cornstarch mixture then stir into meat mixture and simmer 15 minutes longer, stirring constantly. Heat tortillas gently until softened (heat 1 at a time directly on burner of range or wrap in foil and place in 350F oven a few minutes).
To make burritos, place heaping 1/2 cup meat mixture on each tortilla.
Fold sides in, then roll up from one end.
Sprinkle burritos generously with cheese and place under broiler just until cheese melts.
Created by: Jailhouse, Studio City (C) 1992 The Los Angeles Times
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