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Arizona Chuckwagon |
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| SALSA VERDE 3 Anaheim Chili Peppers, chopped 1 Jalapeno, chopped 4 fresh tomatoes, chopped 1 onion, chopped 10 fresh cilantro leaves 1 tablespoon salt Mix this all together and let set for 30 minutes to draw out the juices. |
| CHILE RELLENOS [STUFFED
CHILIES] 12 large chilies with stems 1 pound cheese Peel chilies, but do not remove stem. Cut small slit lengthwise below stem and remove veins and seeds. Combine cheese [grated, cubed or cut into strips] Stuff each chili carefully, to avoid breaking. To coat chilies, dip stuffed chilies into batter and fry in vegetable oil, turning once, until golden brown and serve heated with heated sauce. Batter 4 eggs [separated] 3/4 tsp. Baking powder 4 Tbsp Flour 1/4 tsp salt Beat egg whites until stiff. Beat egg yolks until thick. Sift together dry ingredients and add to yolks, blending well. Fold beaten whites into yolk mixture. Compliments of Young Guns Hatch, NM
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| FRIJOLES 1/2 pound Pinto Beans 4 cups water 1 tsp salt 1 tsp chili powder 1/4 tsp crushed red pepper 3/4 cup finely chopped onion Sort and wash beans. Add water and bring to a boil, cover tightly and cook for about 2 minutes. Remove from the heat but do not remove cover, let beans soak for about 1 hour. Add salt, chili powder, crushed red pepper and chopped onion. Bring to a boil, cover tightly cooking slowly, stirring occasionally, for 1 1/2 to 2 hours or until beans are tender. Add more water, to keep beans from sticking. Makes about 3 cups. |
| REFRIED BEANS 2 1/3 cups cooked mashed beans 1/3 cup lard Heat the lard. Add the beans and cook, stirring occasionally, until thoroughly heated. Beans should be cooked very dry for frying purposes. You can also heat the lard and add a little flour to make a roué and then add the beans, mixed with a little milk, and the refried beans will be a little creamier.
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