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Season the pork with salt and pepper. Carefully place the ribs in the hot lard and brown on all sides, about 3 minutes per side. Remove the seared pork and drain off excess lard, return the pan to the heat

Add the purée and 3 cups of water to the pan and deglaze. Add bay leaf and orange peel and return pork to pan.

Cover and simmer over very low heat, turning often for 2 hours.

Adjust seasoning, remove peel and bay. Serve with rice and beans.

Description:

"Pork braised with ancho chiles - from Monterrey Mexico"

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Barbacoa de toro

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Mexican Entree, Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 each guajillo chiles -- stemmed and seeded

8 each costeño chiles -- stemmed and seeded

8 each puya chiles -- stemmed and seeded

4 each pasilla chiles -- stemmed and seeded

3 each ancho chiles -- stemmed and seeded

3 each dried New Mexico chiles -- stemmed and seeded

1 piece cinnamon stick

1 tablespoon cumin seed

1 teaspoon allspice berries

1 teaspoon whole cloves

1 teaspoon dried marjoram

1 teaspoon dried thyme

2 heads garlic -- cloves peeled and crushed

3 tablespoons red wine vinegar

1 tablespoon salt

For the Meat

5 pounds flank steak -- cut into 5" pieces across grain

3 pounds beef short ribs

1 1/2 cups dried chickpeas

1 cup long-grain white rice -- rinse and drain

3 each carrots -- 1" pieces

1/4 head cabbage -- cored

1 ounce dried corn husks

Place the chiles in a strainer and rinse to remove the dust. Transfer them to a heavy sauce pan. Add 2 1/2 cups of water, bring to a boil and cook for 5 minutes, remove from the heat and set aside.

Place a heavy skillet over medium heat (empty) and heat the pan for 5 minute. Remove the pan from the heat, add the cinnamon, cumin, allspice, cloves, marjoram and thyme. Stir together for 1 minute, remove to a bowl and cool.

In a spice grinder, add the toasted spices and grind to fine powder. Transfer to a blender and add the garlic, vinegar, salt, chiles and the cooking liquid. Puree. Transfer the purée to a fine sieve or chinois. Press the solids with a wooden spoon to remove as much liquid as possible. Set marinade aside

Season the meat with salt and place in a large bowl. Add the chili marinade and using your hands rub the meat with the liquid. Cover the bowl with plastic and refrigerate for 12 hours

Place the chickpeas into a bowl and cover with water, set aside and soak over night

In a 5 gallon stock pot, place the rice, drained chickpeas, carrots, cabbage and 20 cups of water.

Suspend a colander just large enough to fit into the pot and tie to the handles of the stock pot. Suspend the colander 1" below the rim.

Line the colander with 1/2 of the corn husks. Transfer the meat to the colander with a pair of tongs and top with the remaining corn husks. Cover the pot with a clean dish towel and cover with lid. Cook over medium heat, undisturbed for 4 hours.

Uncover pot and transfer the meat to a platter.

Untie the colander and remove, discard the husks. Season the broth with salt to taste, transfer to a soup tureen

To serve, ladle the broth and vegetables into soup bowls, serve along side the meat and with hot corn tortillas

Description:

"chile marinated steamed beef"

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Black Bean Soup

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Caribbean C -- Mexican

Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Lb Black Beans

1/4 Lb Bacon -- chopped

1 Lb Ham Hocks

2 Tbsp Olive Oil

1 Tbsp Garlic -- chopped

1/2 C Onion -- diced

2 1/2 Qt Stock

1 Ea Bouquet Garni

1/2 C Tomato Purée

1/2 C Sherry

2 Ea Eggs, Hard-Boiled -- chopped fine

Salt And Pepper

There are two methods for making the recipe. The first is the traditional method

Soak the beans overnight, drain the beans

In a heavy stock pot, sauté the bacon until browned. Add the onions and then the garlic. Remove as much of the excess grease as possible

Add a cup or more of stock and scrape the browned bits from the bottom of the pot

Add the remaining stock, beans, ham hock and bouquet garni

Cover, bring to a boil, reduce to a simmer for 1 hour

Remove the hocks, remove meat from bones, dice and set aside

Remove and set aside 1/2 of the beans. Transfer 1/2 of the beans to a food processor and purée

Return the diced ham, beans and puréed beans to the pot, add the tomato purée and 1/2 of the sherry and stir to combine. Adjust the salt and pepper

Serve in bowls with diced egg garnish and sherry

The other method is using a pressure cooker.

Place the beans in a heat proof bowl. Cover with boiling water and let sit for 1 hour, drain

In pressure cooker, sauté the bacon until browned. Add the onions and then the garlic. Remove as much of the excess grease as possible, add beans, bouquet and stock. Lock the lid and bring to pressure. Reduce heat and maintain pressure for 20 minutes. Reduce pressure and remove lid.

Remove bouquet. Remove 1/2 of the beans and puree, return to pot with tomato purée and 1/2 of the sherry

Adjust seasoning and serve. Serve in bowls with diced egg garnish and sherry

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Caesar salad

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian C -- Mexican

Dressings / Salad Salads

Amount Measure Ingredient -- Preparation Method

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1 each Egg Yolk -- whip to lite yellow

1 clove Garlic -- minced

2 each Anchovies fillet

1/4 teaspoon Worcestershire Sauce

1 dash Hot Pepper Sauce

1 tablespoon Red Wine Vinegar

1 dash Crushed Red Pepper

1 dash Dried Basil

1 dash Dried Oregano

1/4 teaspoon fresh cracked black pepper

1 cup olive oil

1 head romaine lettuce

1/2 cup shredded parmesan cheese

Croutons

Prepare croutons unless you have some made.

Separate the eggs, save or discard the whites. In a large bowl, whisk the egg yolks to a light yellow ( 2-3 minutes)

In a separate bowl, mash the garlic and anchovies into a paste with a fork. Add the Worcestershire, hot sauce, vinegar, basil, oregano, pepper and combine well. Whisk this mixture into the egg mixture

Place a soup bowl on the counter and lay a damp towel over soup bowl. Place the mixing bowl into the soup bowl. This will help to secure the bowl while whisking. Begin adding oil one drop at a time while whisking. After about half of the oil is added, begin to drizzle the oil in while whisking until all the oil is added.

If the oil is added too quickly, the emulsion will 'break' and the oil will separate (this is bad)

Tear lettuce into bite sized pieces, toss with dressing. Garnish with cheese and croutons

Yield:

"1 1/4 cups"

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Chiles Toreados

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Mexican Hors D' Oeuvres

Misc/snacks

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 each serrano peppers

4 tablespoons olive oil

Gently flatten chiles with flat of knife blade. Coat with oil.

Preheat the grill or griddle to very hot and add chiles. Cook until blistered or slightly charred.

Serve with flour tortilla chips.

Description:

"Roasted Serrano chiles - common bar snack"

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Chili Butter

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Mexican Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Each Dried Red Chilies -- soaked

1 Teaspoon Ground Cumin

2 Cloves Garlic -- minced or pressed

4 Ounces Butter

Bring 2 cups of water to boil. Add the chilies and remove from heat. When softened, remove the peel and seeds

In a pestal, combine the chilies, garlic and cumin and grind into a paste

Whip butter until softened, add the chili paste and stir to combine.

Description:

"Use to top grilled pork loin chops or beef steak"

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Chupe De Camarones

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Mexican Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/8 cup carrots -- diced, blanch and refresh

1 quart Seafood stock

1 clove Garlic -- Minced

1 cup Yellow onion -- Diced

1/2 each Red bell pepper -- Diced

1 Ribs Celery -- Diced

1 1/2 pounds Lobster

1 cup dry white wine

1/2 teaspoon Crushed red pepper

1/2 teaspoon Dried oregano

1/8 cup Long grain rice

1/2 cup Tomato paste

1/2 tablespoon salt

1 tablespoon olive oil

1 tablespoon flour, all-purpose

1/2 cup half and half

1/4 cup queso fresco -- crumbled

1/4 cup corn kernels

1/4 pound bay shrimp -- Cooked

Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the carrots in boiling water for 4 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel.

Heat olive oil in heavy soup pot, add the garlic and sauté to light brown. Add the onion, bell pepper and celery and stir for ten minutes until lightly browned

Halve the live lobster and place cut side down in the soup pot. Cover and cook for eight minutes. Deglaze the pan with white wine.

Add the crushed red pepper, oregano, rice and stock. Bring to a boil, reduce to simmer for 30 minutes. Remove the lobster meat from the shell and chop....set aside.

Puree, then strain the stock into a bowl and remove excess fat. Whip the soup pot out.

Add the olive oil and flour to the soup pot to create a white roux. A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes

Add the stock to the roux and whisk until smooth. Add the carrots, cheese, corn, and shrimp. Heat through and serve

Description:

"Lobster soup with shrimp"

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Coconut Lime Sorbet

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Mexican Desserts

Ice Cream, sorbet

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Coco Lopez

3/4 cup water

1/2 cup lime juice

Whisk the 3 ingredients together and chill.

Pour into the ice cream machine, process for about 20 minutes. Transfer to a container and freeze.

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Corn and tomato bisque

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - SW C -- Mexican

Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 each Jalapeno pepper

1 tablespoon sherry vinegar

1/2 teaspoon Sugar

2 tablespoons butter

1 cup Onion -- Diced

3 cups Fresh corn kernels

1 clove Garlic -- Minced

4 cups Chicken stock

2 tablespoons Sour cream

4 each Plum tomatoes -- Seeded and chopped

1 each Scallions -- Thinly sliced

1 tablespoon Fresh cilantro -- Minced

Roast the jalapeno pepper until the skin splits, remove the seeds and chop the flesh fine. in a bowl, combine the sherry vinegar and sugar. Stir until the sugar is dissolved

Melt the butter in a large heavy saucepan, add the onions and cook over medium heat for 6-7 minutes without browning. Add the corn and garlic, and continue to cook for five minutes longer.

Add the stock bring to a boil. Reduce to a simmer for fifteen minutes

Using a slotted spoon, transfer 1/2 of the solids to a food processor, add the sour cream and purée until smooth. Add additional cooking liquid if necessary to process. Transfer the purée back to the soup pot and stir to combine

Add the chopped plum tomatoes, the scallion, and minced cilantro. Stir to combine

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el pollo en la salsa verde

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Mexican Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups water

4 each Chicken Leg Quarters -- skin removed

1/2 medium Onion -- quartered

1 1/3 cloves Garlic

1/3 each Bay Leaf

2 tablespoons Sesame Seeds

2 tablespoons Pumpkin Seeds

6 ounces Tomatillos

3 each Scallions -- slice thin

4 each Romaine Lettuce Leaves -- chiffonade

1 each Jalapeno -- minced

2 tablespoons Fresh Italian Parsley -- chopped

2 tablespoons Fresh Cilantro -- chopped

1 1/2 tablespoons Lime Juice

1 tablespoon Sugar

Heat the water in a skillet with a lid. Add the chicken with onion, bay and 3 cloves of garlic. Cover and poach for 20 minutes. Strain broth, reserve chicken and broth separately

Toast the sesame seeds and then pumpkin seeds. Toasting nuts adds a tremendous amount of flavor. Toasting in a pan on the stove often ends with scorched or burnt nuts. The best way to toast nuts is to place them on a lipped baking sheet or shallow baking dish. Place them in a pre-heated 350° oven and begin by toasting for 10 minutes. Increase the length a few minutes at a time until the desired color is achieved.

Grind the seeds together in food processor.

To the food processor, add the garlic, tomatillos, scallions, romaine, jalapeno, and herbs

Add the chicken broth and process until smooth

Return the sauce and chicken to the pan, cover and simmer for 30 minutes

Plate chicken, add sugar and lime to sauce, stir to dissolve pour over chicken

Description:

"chicken in green sauce"

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Flour Tortilla

Recipe By: Chris Koch

Serving Size : 12

Categories : Baked Goods C -- American - SW

C -- Mexican

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups Flour, All-Purpose

2 1/4 teaspoons Salt

3 teaspoons Baking Powder

3/4 cup lard

2 1/4 cups Warm Water

Place the flour, salt and baking powder in a large mixing bowl. Cut in the lard then mix in the water. Knead to form a dough.

Form into balls, cover and rest for 30 minutes. 16 balls for 4" tortilla 8 balls to make 8" tortilla

Roll or press the balls flat, cook on hot dry skillet for 1 minute, turn, cook for 1 minute, continue until lightly browned and charred in spots

Yield:

"18 each"

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Flourless Chocolate Cake

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - SW C -- Mexican

Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces bittersweet chocolate

1/2 cup butter, unsalted

3/4 cup sugar

3 each egg

1/2 cup cocoa powder

Preheat the oven to 375°. Butter an 8 or 9" cake pan, line the bottom with buttered parchment.

Chop the chocolate. Place with butter in double boiler, melt and whisk until smooth. Or, place in glass bowl and microwave for 2 minutes. Stir until smooth

Remove bowl form double boiler, whisk in sugar and eggs.

Sift in cocoa powder and whisk into the chocolate mixture.

Pour the batter into the pan and bake in middle of the oven for 25-35 minutes.

Cool cake on rack for 10 minutes, invert onto plate, sprinkle with cocoa.

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Frijoles Borrachos

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - SW C -- Mexican

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Pound Dried black beans

5 1/2 Cups Water

1 Bottle Beer

1 Each Ham hocks

4 Cloves Garlic -- Minced

1 Each Jalapeno pepper -- Minced

1 Teaspoon Salt

Clean the beans removing any stones or damaged beans. Cover with boiling water for one hour.

Drain the beans, add to a pot with water, the beer, Ham Hock, and garlic. Bring to a boil, reduce to a simmer for one hour

Add the jalapeno, and simmer for 45 minutes.

Remove the ham hock, dice the meat, and return to the beans

Cool the beans, and chill overnight. Warm before serving

Description:

"Drunken beans"

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Frijoles Refritos

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American - SW C -- Mexican

Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup Lard

1 1/3 each Onion -- chopped

4 cloves Garlic -- minced

32 ounces Cooked Pinto Beans -- drain, reserve liquid

1 1/3 teaspoons Ground Chili Pepper

1/4 cup Monterey Jack Cheese -- shredded

In a heavy skillet, heat the lard and sauté the onions until lightly browned

Place the beans in bowl and with a fork, mash the beans lightly

Add the beans to sauté pan or skillet and cook, stirring from bottom until heated through

Season with salt and pepper

Top with cheese and serve

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Grilled prawns with drunken vegetable salad

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- Mexican

Entree, Aquatic Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon chili pwder

1 teaspoon ground cumin

1 tablespoon dried cilantro

1 pound prawns -- sub any large shrimp-tiger preferred

2 each plum tomatoes

1 each avocado -- californian haas

1 each lime -- zest and juice

1 fluid ounce sherry vinegar

5 fluid ounces extra virgin olive oil

1 ounce jose cervo

1 each valencia orange -- zest and juiced

1 tablespoon Dijon mustard

1/2 teaspoon cracked black pepper

salt to taste

1/2 each red onion -- very thin half moons

1/2 each mango -- peel and sliced thin

1/2 cup jicama -- peeled and julienned

2 ounces mesculin mix

4 each bamboo skewers -- soaked in water for 1 hr

Combine the chili powder, ground cumin and dried cilantro

Peel and devein the shrimp leave tails on. Running down the back of the shrimp is the digestive track known as the 'vein'. It is preferred that this vein is removed. Begin by removing the shell. After the shell is removed, with a very sharp paring knife, carefully make a shallow slice down the length of the back to reveal the vein. Use the tip of the knife to remove the vein and/or rinse under cold running water.

Place in bowl with spices and toss to coat. Skewer four shrimp on each, cover and refrigerate

Quarter the tomatoes and remove the seeds. Slice into strips. Halve the avocado, remove the skin and pit. Halve again lengthwise. Fan each quarter of avocado. The goal is to cut the avocado into strips but leaving the end intact to keep the slices together. Insert the tip of a paring knife near the end of each quarter and draw the knife toward you. Insert the tip into the avocado again about 1/4" from the first cut. Repeat as many times as possible. Sprinkle each warter with lime juice to prevent browning

Whisk together the vinegar, oil, tequila, mustard, orange juice. Adjust seasoning.

Prepare the red onions, mango and jicama. Place in a large mixing bowl and add the dressing, stir to coat.

Grill the shrimp. After the shrimp have been cleaned and seasoned, the shrimp must be skewered. Use metal skewers or bamboo skewers. If bamboo skewers are to be used they should be soaked in water for 12 hours to help reduce the burning over open flame. The shrimp can be placed on the skewers in one of two ways. The first and easiest is to pick a point in the thick part of the shrimp and thread each one onto the skewer. Add additional shrimp a press together like spoons in a drawer. The second method is to bend or curl the shrimp tail to head and thread onto the skewers. Place the skewers of shrimp over medium high heat and cook about 2 minutes each side or until pink all the way through.

Place the greens on the plates. Top the greens with the marinated mango, onion and jicama on greens. Slip the shrimp off the skewers and arrange on plate. Drizzle with marinate.

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Grilled Tuna Steaks Baja

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Mexican Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 6-8 oz fresh tuna fillet

2 tablespoons olive oil

1/2 teaspoon garlic -- minced

1 tablespoon shallot -- minced

1 each lime -- zested and juiced

1/4 teaspoon ground cumin

1/2 teaspoon cilantro -- minced

Combine all ingredients in a large mixing bowl, except the tuna. Whisk together.

Add the tuna, turn to coat and let sit covered under refrigeration for 1 hour

Grill for 3 minutes each side. In order to apply grill marks to food, divide the planned cooking time for the food by four. Place the food on the grill and leave it untouched for 1/4 of the time. After 1/4 of the time has passed, using a pair of tongs, lift the food (DO NOT FLIP), and turn it 90 degrees and cook it for the next 1/4 of the time allowed. Use a pair of tongs to turn the food and not a fork. Next, turn the food over and cook for the third quarter of the time. Turn the food 90 degrees and finished cooking.

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Guacamole

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American - SW C -- Mexican

Dips Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each jalapeno -- minced

4 tablespoons onion -- chopped fine

2 tablespoons cilantro -- chopped

1 cup tomato -- seeded and diced

4 each avocado -- clean and mashed

2 tablespoons lime juice

Place 1/2 of the jalapeno, onion and cilantro into the molcajete and mash with the tejolotes until a fine paste forms

Add 1/4 of the tomatoes and mash briefly

With a sharp chef's knife, slice into the avocado until the edge hits the pit. Rotate the avocado around the edge to halve the fruit. Twist the two halves to separate. The pit will remain in one of the halves. Sharply strike the pit with the edge of the knife and bury the edge into the pit, twist and remove the pit. Squeeze the flesh from the skin into the molcajete and mash with the tejolotes

Mix all and serve immediately

If holding for later, cover with plastic wrap, but press the wrap into the surface so that the mix is not exposed to the air

Serve with fresh fried corn tortilla or as a side dish

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Jalapeno relish

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American - SW C -- Mexican

Condiments

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 Cup Water

1/4 Cup Sugar

1 Tablespoon Cider vinegar

6 Each Jalapeno peppers -- Sliced thin

1/4 Cup Red bell pepper -- Julienned

1/4 Cup Yellow bell pepper -- Julienned

1/4 Cup Onions -- Thin sliced

1 Teaspoon Mustard seeds

In a non reactive saucepan combine the water, sugar and vinegar. Bring to a boil

Add the peppers and onions, return to boil, remove from heat, stir in the mustard seed, cool completely stirring occasionally

Yield:

"2 Cups"

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Lime Margarita Sorbet

Recipe By: Chris Koch

Serving Size : 1

Categories : C -- Mexican Ice Cream, sorbet

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 C Water

7 Oz Sugar

6 Oz Lime Juice

6 Tbsp Triple Sec

6 Tbsp Tequila

1 Tsp Lime Peel -- grated

Dissolve sugar in water over medium heat. Bring to boil, remove for the heat and cool.

Mix in the lime juice, triple sec, tequila and lime zest. Chill completely.

Process per your ice cream machine directions for sorbet and store

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Machacado con huevo

Recipe By: Chris Koch

Serving Size : 2

Categories : Brunch/breakfast C -- Mexican

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1/4 cup white onion -- diced

2 ounces carne seca -- shredded, sub dried beef or jerky

6 each eggs -- beaten

4 each flour tortillas -- warmed

Heat oil in skillet. Add onions and cook to tender.

Add the dried beef and cook for one minute

Stir in the eggs and continue to move until done

Serve with flour tortillas

Description:

"Shredded dried beef with scrambled eggs"

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Mexican fondu with chorizo

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Mexican Fondu

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

6 ounces chorizo -- casing removed, chopped

1 each red onion -- chopped fine

1 each jalapeno -- minced

1 clove garlic -- minced

2 teaspoons chili powder

1 teaspoon dried oregano

1/2 teaspoon ground cumin

16 ounces canned tomatoes -- chopped fine

1 cup beer

1/2 pound extra sharp cheese -- shredded

1/2 pound monterey jack cheese -- shredded

1 tablespoon cornstarch

2 tablespoons fresh cilantro

Heat a heavy skillet or sauté pan. Add the chorizo and cook until browned. Pour off most of the fat.

Add the peppers, onions and garlic and cook until softened, stir in spices.

Add the tomatoes and cook to dry { most of the moisture evaporated }, add the beer and bring to just a boil, reduce to simmer

Combine the cheeses and cornstarch in bowl, add the cheese to pan a handful at a time until melted

Serve with chips, vegetables, shrimp

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Oaxacan Pollo Mole'

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Mexican Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each Chicken Breast

3 1/2 teaspoons Chili Powder

1 1/2 tablespoons Olive Oil

1/2 teaspoon Ground Cumin

1/4 teaspoon Ground Cinnamon

14 ounces Tomato -- seeded and diced

1 1/2 teaspoons cocoa powder

Season chicken with salt, pepper and chili powder. Brown both sides, remove

Add spices to skillet, stir for 1 minute, add tomato and cocoa, stir. Bring to boil, reduce to simmer, return chicken to sauce to simmer for 10 minutes.

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Pencas de Nopales Crujientes Rellanas de Queso

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Mexican Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For sauce

1/2 cup olive oil

1 small white onion -- diced

7 cloves garlic -- pressed or minced

10 each plum tomatoes -- peel, seed, dice

1 cup chicken stock

1 each chipotle chile canned in adobo -- chopped

1 teaspoon dried oregano

salt and fresh ground black pepper

12 small nopales -- fresh pickled pear cactus leaves

1 1/4 cups olive oil

2 cups queso fresco -- grated

5 ounces goat cheese -- crumbled

3 each eggs -- beaten

2 cups flour

4 cups breadcrumbs -- panko preferred

2 tablespoons fresh cilantro -- leaves only

Prepare the sauce by placing oil in heavy skillet over medium heat.

Add the onions and cook until tender, about 5 minutes.

Add the garlic and cook for one minute.

Add the tomatoes, stock, chipotle, oregano and season lightly. Bring to a boil, reduce to a simmer for 15 minutes. Adjust seasoning and keep warm

Place a cactus paddle on work surface and hold thin end with towel. With sharp knife, remove thorny bumps on each side. Trim and discard about 2" of bottom and 1/4" from the sides.

In separate skillet, over high heat, add enough oil to coat bottom of pan. Working in batches, cook cactus paddles, turning once, until just tender and beginning to turn golden brown in spots, about 1 minute per side. Add more oil between batches. Drain on paper towels.

Carefully, make a cut into the bottom of the leave and to 1/4" of each side and work the knife up and across to create pocket.

In a large bowl, mix the cheese. Divide the cheese into portions, and stuff each paddle.

Place the flour in one shallow bowl, the eggs in another and the breadcrumbs in a third. Carefully dredge the paddles in flour, shake off excess, dip in egg and coat with bread crumbs.

In frying skillet, add enough oil to a depth of 1/2 inch and heat to 370°. Fry the paddles in batches until golden brown; 1-2 minutes per side. Drain briefly, plate and add sauce.

Garnish with cilantro leaves.

Description:

"Crisp cactus paddles stuffed with goat cheese and queso fresco"

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Pollo Encacahuetado

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Mexican Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Each ancho peppers -- Stem and seeds removed

1 Cup Raw peanuts -- Shelled and skinned

2 Each Tomatoes -- Seeded chopped coarse

1/2 Cup Fresh bread crumbs

1 Each Yellow onion -- Chopped

2 Each chipotle chile canned in adobo

2 Cloves Garlic -- Chopped

1 Teaspoon Sugar

1 Teaspoon Cinnamon

1 Teaspoon Kosher salt

1 Each Fryer chicken -- Cut into 8 pieces

1/3 Cup Vegetable oil

2 Cups Chicken stock

1/2 Cup Dry red wine

2 Tablespoons red wine vinegar

Soak the chilies in boiling water until softened

Place the peanuts in a heavy skillet and toast over medium high heat stirring constantly.

Transfer to a plate and cool completely

In a blender, add that chilies, peanuts, tomatoes, bread crumbs, onion, peppers, garlic and sugar. Purée until smooth

In a small bowl, combine the cinnamon and salt. Rub each piece of chicken with this mixture

Heat the vegetable oil in heavy skillet, brown chicken on both sides approximately 3 minutes each side. Transfer the chicken to a plate

Degrease the pan, add the peanut sauce and cook over moderate heat until thickened and heated through

Add the chicken stock, vinegar, and bring to a simmer

Return the chicken to the pan, and simmer for about 25 minutes, turning occasionally

Description:

"Chicken in peanut sauce"

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Queso Flameado

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- Mexican

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 ounces chorizo -- crumbled

1 small yellow onion -- sliced into thin rings

1 each plum tomato -- seeded and diced

4 cups queso chihuanahua cheese -- or montery jack, shredded

1 tablespoon 151° rum

Preheat oven to 400°

In a cast iron skillet, brown chorizo. Add onions and cook for 5 minutes

Add the tomatoes and cook for 5 minutes more. Transfer to bowl

Put the shredded cheese in the skillet and place in the oven until completely melted

Remove from oven and top with chorizo mixture

Pour the 151° rum over top and ignite with match or other flame

Description:

"Flaming Cheese"

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Roast Loin Of Pork Mexican

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American - SW C -- Mexican

Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Pork Loin

1/2 cup Cider Vinegar

1/2 tablespoon Chili Powder

1/4 tablespoon Dry Mustard

1 pinch Salt

1/4 pound Tomatillos -- diced

1/2 each Green Bell Pepper -- julienned

1/4 each white onion -- julienned

Preheat the oven to 325°

Place the pork on a rack in a roasting pan.

Roast pork at 325° for about 40 minutes. Check the internal temperature - should be 145°. Remove from oven and let rest while the sauce in being made

Bring vinegar to boil, add chili powder and simmer for 10 minutes

Whisk in dry mustard and salt, remove

Place the tomatillos, green bell peppers and onions in bowl, mix to combine

Pour vinegar mix over vegetables and stir

Slice pork and top with sauce

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Salsa Verde Cruda

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Mexican Dips

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Cloves Garlic -- Minced

2 Teaspoons Kosher salt

1/2 Pound Tomatillo -- Husk, seed, chop

1/2 cup white onion -- minced

2 Each Jalapeno peppers -- minced

6 Sprigs Fresh cilantro -- minced

1 Each Hass avocado -- Pit removed, and peeled, quartered

In a molcajete crush the garlic and the salt into a paste with the tejolote. Use a mortar and pestle if you don't own a molcajete

Add the vegetables and herbs and work until chunky purée forms

Add the avocado, and work to combine

Adjust seasonings, serve immediately

Description:

"Tomatillo-avocado salsa"

Yield:

"2 Cups"

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Sopa de Arroz

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American - SW C -- Mexican

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups long-grain white rice

3 each plum tomato -- seeded

1 medium yellow onion -- quartered and peeled

2 cloves garlic -- peeled

3 tablespoons extra virgin olive oil

3 cups chicken stock

Place rice in strainer and rinse under cold water until water runs clear

Place the tomatoes, onions and garlic into food processor and purée

Heat the oil of medium high heat in a heavy pot with a tight fitting lid. Add the drained rice and cook, stirring for 5 minutes

Add the puree, and continue stirring for about 3 minutes

Add the stock and bring to a boil, cover and reduce heat to lowest setting. Cook for 15 minutes, remove from heat and let sit for 5 minutes.

Description:

"Rice with tomatoes and onions"

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Tamal de chipotle con champinones

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Mexican Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Tamale Dough

For the green sauce

18 ounces tomatillos -- or green tomatoes

1 medium white onion -- cut into large chunks

6 each serrano peppers

3 cloves garlic

2 tablespoons salt

1 tablespoon fresh ground black pepper

3 tablespoons fresh cilantro -- minced

For tamales

24 each dried corn husks

3 cups cooked chicken -- shredded

Prepare dough per recipe

In a pot, boil the tomatillos or green tomatoes for ten minutes or until soft, drain and transfer to food processor

To the processor, add the onions, chilies, garlic and salt and pepper. Run to puree. Transfer to bowl and stir in the cilantro.

Using the large tamale method, make tamales. Spread dough, top with 2 or 3 tablespoons of sauce and a portion of the chicken; fold.

Steam for one hour or until husk comes away from dough cleanly.

Description: "Chicken Tamale with green sauce"

Yield: "12 each"

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Tamal de credo en salsa verde

Recipe By: Chris Koch

Serving Size : 10

Categories : C -- Mexican Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds pork roast -- boneless, cut in 1" cubes

8 cups water

4 cloves garlic -- minced

1 tablespoon kosher salt

20 each dried corn husks

3 cups masa harina

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

1 cup lard

Tubac Chile Verde

20 each black olives -- California, pitted cut in half lengthwise

In a large pot, place pork, garlic, water. Over medium heat, bring to simmer, cover partially and cook for 1 1/2 hours. Remove, cool slightly and shred -- reserve 3 cups of cooking liquid.

While pork cooks, separate the corn husks into a large bowl and add enough boiling water, soak for 1 hour or until pliable

In a large bowl add masa, baking powder and salt. Stir to combine and then stir in the reserved cooking liquid. Stir to form stiff dough

In a stand mixer with paddle blade, add lard and beat to fluffy. Add dough and beat until smooth -- 2-3 minutes

Drain the husks. Place a husk on the work surface, curved side up, wide end nearest you. Spread 1/4 cup of the masa dough across bottom with 1/2" boarder on side.

Spread a tablespoon of sauce over dough, place 2 olive halves end to end in center. Spread 2 tablespoons of meat on top.

Gather the long sides of the husk together and press the dough together and down to pack, fold bottom over top, place in steamer

Steam for one hour or until dough releases from husk. Serve with remaining sauce.

Description: "Roast pork tamale with sauce verde"

Yield: "20 each"

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Tamal de pollo con salsa verde

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Mexican Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For green sauce

18 ounces tomatillos -- or green tomatoes

1 medium white onion -- cut into chunks

5 each serrano pepper

3 cloves garlic

2 tablespoons salt

1 tablespoon fresh ground black pepper

3 tablespoons fresh cilantro -- minced

For the tamales

24 each dried corn husks

3 cups cooked chicken -- shredded

Tamale Dough

To prepare the sauce, place the tomatillos in boiling water for 10 minutes, drain and transfer to food processor

Add the onions, garlic, peppers and salt and pepper. Process to puree. Transfer to bowl and stir in the cilantro

Make the tamales using the large method. Spread the dough, top with 2-3 tablespoon of sauce over dough and top with a portion of the chicken.

Steam for one hour until husk pulls away clean from the dough. Serve with sauce on side

Description: "Chicken tamale with green sauce"

Yield: "12 each"

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Tamal vegetal

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Mexican Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Tamale Dough -- use veg shortening instead of lard

1/2 cup carrots -- diced

1/2 cup peas -- fresh or frozen

1/2 cup broccoli -- diced

1/2 cup fresh green beans -- diced

5 tablespoons olive oil

2 tablespoons white onion -- minced

4 tablespoons black olives -- minced

1 tablespoon garlic -- minced

1 teaspoon salt

2 cups tomato sauce

12 each Dried corn husks

Prepare tamale dough per recipe but sub vegetable shortening for lard

Blanch and refresh the carrots, peas, broccoli and beans separately, transfer to strainer to drain

Heat oil over medium high. Add the onions and cook for one minute; add the garlic and cook for one minute longer.

Add the cooked vegetables, season with salt and pepper. Cook for one minute, stirring. Remove from the heat and cool to room temp

Prepare using the simple method. Place the dough, top with vegetable filling and 1 or 2 tablespoons of tomato sauce. Reserve remaining sauce.

Steam for one hour or until husk pulls away from dough cleanly.

Description: "Veggie Tamale"

Yield: "12 each"

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Tamale Corn cakes with Carnitas

Recipe By: Chris Koch

Serving Size : 0

Categories : C -- Mexican Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups corn kernels

3 cups water

1/2 cup masa harina

1/2 cup yellow cornmeal

1/2 teaspoon cayenne

salt and pepper to taste

1 cup queso anejo -- sub parmesan

2 each eggs

1 tablespoon milk

1 cup flour

1/2 cup olive oil

For Carnitas

1/4 cup tomato sauce -- sub ketchup

2 tablespoons cider vinegar

2 tablespoons prepared mustard

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1/2 teaspoon cayenne

3 cups cooked pork

Place the corn in a food processor and purée.

Place the water in a heavy pot over high heat. Whisk in the masa, cornmeal, corn purée, cayenne, salt and pepper. Bring to a boil whisking

Cook over lowest heat possible for 20 minutes then stir in the cheese.

Grease a 9x13" baking dish and pour the corn mixture into the dish, smoothing the top with a wet spatula. Chill until firm - at least 1 hour or longer.

Cut into shaped - rounds with biscuit cutter ro squared or triangles.

Heat some oil in a skillet.

Whisk the eggs and milk in a shallow bowl and place the flour in another shallow bowl. Dip the cut pieces into the egg mixture and then into the flour to coat. Fry until browned on both sides.

In another skillet, combine the tomato sauce, vinegar, mustard, sugar, Worcestershire sauce and cayenne, Bring to boil and add the pork. Heat through

Plate the corn cakes and top with carnitas

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Tamale Dough

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- Mexican

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups corn masa flour for tamales

2 1/4 cups lard

2 1/4 cups stock -- chick, pork, veg, beef

1 1/2 tablespoons salt

1 1/2 teaspoons baking powder

Place lard or shortening in bowl of stand mixer and cream for 5 minutes

Add masa and trickle the broth in.

Add the baking powder and beat for 3-4 minutes

Per Serving (excluding unknown items): 346 Calories; 38g Fat (99.8% calories from fat); 0g Protein; trace Carbohydrate; 0g Dietary Fiber; 37mg Cholesterol; 860mg Sodium. Exchanges: 7 1/2 Fat; 0 Other Carbohydrates.

NOTES : There are a number of ways to make tamales. The traditional method uses dried corn husks available and any Latino Market. I soak the husks in warm water briefly to increase flexibility.

Simple fold: Place a husk in the palm of your hand with the narrow end at top. Spread a portion of the dough in the center and place a portion of the filling in the center of the dough. Fold over one side of the dough to the center, and gently pull back the husk to flat again. Fold over the other side of the dough. Fold the first side husk over the second side. Fold down the top and fold up the bottom to create a small package. Tie with a strip of soaked husk, or place in steamer flaps down.

For large tamales, place one husk on the work surface with the narrow end at the top. Place a second husk, narrow end down on top of the first, overlapping the middle. Spread a portion of the dough in the center and place a portion of the filling in the center of the dough. Fold over one side of the dough to the center, and gently pull back the husk to flat again. Fold over the other side of the dough. Fold the first side husk over the second side. Tie each end with a strip of soaked husk. Stand up in large steamer.

For Molote style, place one husk on the work surface with the narrow end at the top. Place a second husk, narrow end down on top of the first, overlapping the middle. Spread a portion of the dough in the center and place a portion of the filling in the center of the dough. Fold over one side of the dough to the center, and gently pull back the husk to flat again. Fold over the other side of the dough. Fold the first side husk over the second side. Bring the top end and the bottom ends together over the center. Tie the ends together to form a 'purse'.

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Tequila Chicken With Insalada Peon

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Mexican Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 each Chicken Breast -- s/b

3/4 cup Tequlia

3/4 cup Lime Juice

12 ounces Corn Kernels

12 ounces Black Beans, Cooked

1 1/8 cups Cucumber -- seeded and diced

1 1/8 cups Jicama -- julienned

1 1/2 each Serrano Pepper -- minced

6 each Radish -- slice thin

3/4 cup Red Bell Pepper -- julienned

3 tablespoons Lime Juice

3 cups Plain Yogurt

1 1/2 cups Cucumber -- seeded and diced

3 tablespoons Lime Juice

6 tablespoons cilantro -- minced

3/8 each Red Onion -- slice thin

1 1/2 each Avocado -- 4 wedges, fan

Pieces of poultry and meat are sometimes too big to cook properly and they are "butterflied" to make them larger {plate coverage} and/or more equal in thickness. This will make it easier to cook more consistently and quickly. To butterfly a chicken breast, remove the skin and lay the breast skin side up on the cutting board. Each breast will have one side that is curved and one side that is more straight. Turn the breast so the curved side is on the right (for right handed cooks). Place the edge of a chef's knife or a slicing knife against the breast 1/2 way up the side. Using as few strokes as necessary, slice the breast almost to the straight side and open up. This is said to resemble the wings of a butterfly or almost Valentine heart shaped.

Combine the chicken, tequila and lime. Marinate for up to 2 hours

Make the salad by combining the corn, cooked black beans, cucumber, jicama. serrano pepper, radishes, red bell pepper and lime juice, mix to combine

Combine yogurt, cucumber, cilantro and lime for sauce. Mix 3/4 sauce with salad, reserve 1/4 for drizzle

Grill the chicken.

Preheat grill or grill pan and cook to 165° internal temperature.

In order to apply grill marks to food, divide the planned cooking time for the food by four. Place the food on the grill and leave it untouched for 1/4 of the time. After 1/4 of the time has passed, using a pair of tongs, lift the food (DO NOT FLIP), and turn it 90 degrees and cook it for the next 1/4 of the time allowed. Use a pair of tongs to turn the food and not a fork. Next, turn the food over and cook for the third quarter of the time. Turn the food 90 degrees and finished cooking.

Plate salad, slice the breast and fan chicken around salad, garnish with avocado fan, red onion, diced cucumbers and drizzle with remaining sauce

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Tequila Mockingbird Marinade

Recipe By: Chris Koch

Serving Size : 1

Categories : C -- Mexican Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 c vegetable oil

3 tbsp lime juice

3 tbsp tequila

2 tbsp cointreau

1 ea jalapeno -- minced

1 1/2 tsp lime zest

1 tsp chili powder

1 tsp sugar

1/2 tsp salt

Mix all together

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Tequila With Sangrita

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Mexican Cocktails

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 C Tomato Juice

1/2 C Fresh Orange Juice

1/4 C Fresh Lime Juice

2 Tsp Grenadine

1/2 Tsp Chipotle Adobo

1/2 Tsp Maggi Seasoning

1 Pinch Salt

8 Ounces Tequila -- very fine

1 Ea Lime -- cut in wedges

Mix all the ingredients but tequila. Chill

Serve 2 oz sangrita on side with fine tequila and lime wedges

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Tropical Fruit Salsa

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- Caribbean C -- Mexican

Dips Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each pineapple -- cleaned and diced

1 each mango -- cleaned and diced

1 each red onion -- cleaned and diced

1 each jalapeno pepper -- minced

1 each navel oranges -- supreme and dice

1 each red bell pepper -- diced

1 bunch fresh cilantro -- minced

2 tablespoons honey

1 each lime -- juiced

1 teaspoon kosher salt

Combine all and let rest for 30 min. Serve with chips or grilled meat and fish.

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Tropical Fruit Salsa with cinnamon sugar tortilla

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- Caribbean C -- Mexican

Dips Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each pineapple -- cleaned and diced

1 each mango -- cleaned and diced

1 each red onion -- cleaned and diced

1 each jalapeno pepper -- minced

1 each navel oranges -- supreme and dice

1 each red bell pepper -- diced

1 bunch fresh cilantro -- minced

2 tablespoons honey

1 each lime -- juiced

1 teaspoon kosher salt

1 tablespoon cinnamon

5 tablespoons sugar

1 quart vegetable oil

16 each flour tortilla

Combine the fruit, honey, lime jucie and salt in a bowl and mix well. Refrigerate for at least 1 hour

In a small bowl, combine the cinnamon and sugar

Heat the oil in a deep pot to 350°. Cut the tortillas into wedges and fry to golden

Transfer to paper towels and while still damp with oil, sprinkle with cinnamon/sugar mixture

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Tropical Papaya Mango Salsa

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American - SW C -- Mexican

Condiments

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Ea Papaya -- diced

1 Ea Mango -- diced

1 Ea Red Bell Pepper -- diced

1 Ea Yellow Bell Pepper -- diced

1 Ea Red Onion -- diced

1/2 Bunch Fresh Cilantro -- chopped

1 1/2 Oz Lime Juice

1 1/2 Tbsp Fresh Ginger Root -- minced

1 Ea Jalapeno -- minced

Mix all together

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