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Ingredients: Fill a deep pan half-full with water
and place a 9" x 7" metal baking pan into the water. Place in 350F degree
oven. In a large bowl, whip the eggs,
sugar, milk, and vanilla together. In a saucepan, melt the remaining
1-1/4 cup sugar oven medium-high heat, stirring constantly, to make the
caramel. Pour the caramel into the heated baking pan and add the egg
mixture. Bake at 350F degrees for 1 to 2 hours. The top will turn light
brown when done. Serves 10 to 12 people. Ingredients: Roast and peel the chiles. Cut off
the stem and remove the seeds. Cut the cheese into rectangular strips 1/2"
thick x 1/2" wide and long enough to fit into the length of the
chile. Stuff each chile with the cheese and
roll in 1/4 cup of flour, lightly coating the entire chile, and set
aside. Put the 2 cups of shortening in a
skillet (at least 2" deep), cast iron works very well. Heat on high heat.
It is very important to start the oil at this point because it must heat
until it almost appears to be smoking. In a mixing bowl, separate the egg
whites from the yolks. Beat the egg whites with the mixer until they are
stiff. Add the remaining flour and egg yolks. With the mixer make one
sweep around the bowl (note: Mixing more than this will make the whites
fall). At this point the oil should be
smoking hot. Take one stuffed chile at a time and dip it into the egg
mixture. Place it into the oil. You can drop a little more of the egg
mixture onto the chile if you want a larger relleno. With a metal spatula
push the hot oil onto the top (uncooked) side of relleno. Add other chiles
to the pan. Usually three rellenos can cook at one time in an average size
pan. Turn when underside is golden brown. When both sides are golden
brown, remove and place on paper towel. Makes 8 chiles rellenos. Ingredients: In a large skillet heat oil over
medium heat. While the oil is heating, stack the tortillas and cut into 14
strips (about 1/4" wide). Place one strip in the oil to test the
temperature. The oil should bubble around the strip slightly. If it
bubbles too rapidly, the oil is too hot and the soup will taste burnt. If
the oil is not hot enough, the tortilla strips will be greasy. When you
have reached the correct temperature, cook all the strips together until
they are crispy. Remove from the skillet and place the
strips onto paper towels to soak up any excess oil. Set aside. Slice the
onion, tomato, and jalapeño into strips. In a soup pan, sauté the onion
and minced garlic in a tablespoon of oil. Add the tomato and jalapeño and
continue to sauté for 5 minutes. Add the chicken broth and bring to a
medium boil. Simmer for 20 minutes, add salt to taste. Immediately before serving, divide
the tortilla strips into 4 bowls. Sprinkle 2 oz. of the shredded cheese
into each bowl and fill with the broth. Garnish with fresh avocado
slices. Serves 4.
These recipes are a sample
of what you will find in our cookbook Recetas de Mi Esposo -- My Husband's
Recipes. To order, click here.
Flan
1-1/14 cup
sugar
4-1/2 cup milk
2 tsp. vanilla
12 eggs
1-1/4 cup sugar
(for the caramel)
Chile Rellenos
8 Anaheim
chiles
1/2 cup flour
4 eggs, separated
1/2 pound chunk cheddar or
white cheese
2 cups shortening (lard or vegetable oil)
Sopa de Tortilla (tortilla soup)
1 dozen corn
tortillas
1 quart (8 cups) chicken broth
1 medium onion
1 clove
garlic, minced
8 oz. white cheese, shredded
1 cup vegetable oil
1
ripe avocado
1 fresh jalapeño
1 tomato
