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Chicano Recipes from San Antonio

Chicano Recipes from San Antonio image Chicano Recipes from San Antonio image
Author
Bettie Morris Magee
Parent ID

Variations on a Mexican theme
Appetizer -Guacamole
Main course -Carne Asado
Side Dishes:
Fideo (Mexican spaghetti -buy vermicelli)
Arroz (Mexican rice -long grain white rice)

GUACAMOLE - (You can purchase a molcajete at the International Food Store on North Broadway in Ann Arbor and at Mexican grocery stores. A molcajete is a Mexican blender- a rough stone bowl with a hand grinding stone of the same rough material.) Place very ripe (soft and squishy avocados (calavos) peeled in molcajete and grind; use fork in a bowl if molcajete not available. Add pieces of peeled tomato, bits of onion, salt and hot taco or any other hot sauce if desired. True Chicano eaters will grind up bits of Jalapena peppers or use this juice, but this is really hot. Guacamole can be eaten with Fritos or fried bits of tortillas (available frozen at many grocery stores.) Deep fried tortilla pieces are marvelous in place of Fritos, or spread on a whole tortilla, folded and eaten.

CARNE ASADO - Any steak meat available; round, chuck or strip cut in pieces, fried in cooking oil until brown. Add bits of onion, bell pepper, garlic, ground cumin, red chil1 powder and simmer for 15 minutes. Add a tablespoon of flour, water and tomato sauce. Stir to make seasoned gravy.

FIDEO AND ARROZ - Are prepared exactly the same. Take the raw material and fry in lard or cooking oil until light brown. Add bits of garlic, ground cumin seasoning, bits of bell pepper and chopped onion. Boil for 5 minutes. Add tomato sauce and a little more water. Simmer until water evaporates (about 15 minutes).

Proper preparation of tortillas in which can be placed almost anything (including carne asado): use a large frying pan and get it good and hot. Then place tortilla in it, and turn frequently with hands (careful!) or a fork until it is soft, tender and has a few spots of brown, but is not cooked or toasted. Use either flour or corn tortillas available in most grocery stores frozen. Serve between folds of a cloth napkin or a dishtowel on a plate, as you would bread. Excellent with peanut butter, cheese, butter, guacamole. Note possibility of making your own Fritos from corn tortillas mentioned above.

OCR Text

Variations on a Mexican theme Appetizer -Guacamole Main course -Carne Asado Side Dishes: Fideo (Mexican spaghetti -buy vermicelli) Arroz (Mexican rice -long grain white rice) GUACAMOLE -(You can purchase a molcajete at the International Food Store on North Broadway in Ann Arbor and at Mexican grocery stores. A molcajete is a Mexican blender- a rough stone bowl with a hand grinding stone of the same rough material.) Place very ripe (soft and squishy avocados (calavos) peeled in molcajete and grind; use fork in a bowl if molcajete not available. Add pieces of peeled tomato, bits of onion, salt and hot taco or any other hot sauce if desired. True Chicano eaters will grind up bits of Jalapena peppers or use this juice, but this is really hot. Guacamole can be eaten with Fritos or fried bits of tortillas (available frozen at many grocery stores.) Deep fried tortilla pieces are marvelous in place of Fritos, or spread on a whole tortilla, folded and eaten. CARNE ASADO -Any steak meat available; round, chuck or strip cut in pieces, fried in cooking oil until brown. Add bits of onion, bell pepper, garlic, ground cumin, red chil1 powder and simmer for 15 minutes. Add a tablespoon of flour, water and tomato sauce. Stir to make seasoned gravy. FIDEO AND ARROZ -Are prepared exactly the same. Take the raw material and fry in lard or cooking oil until light brown. Add bits of garlic, ground cumin seasoning, bits of bell pepper and chopped onion. Boil for 5 minutes. Add tomato sauce and a little more water. Simmer until water evaporates (about 15 minutes). Proper preparation of tortillas in which can be placed almost anything (including carne asado): use a large frying pan and get it good and hot. Then place tortilla in it, and turn frequently with hands (careful!) or a fork until it is soft, tender and has a few spots of brown, but is not cooked or toasted. Use either flour or corn tortillas available in most grocery stores frozen. Serve between folds of a cloth napkin or a dishtowel on a plate, as you would bread. Excellent with peanut butter, cheese, butter, guacamole. Note possibility of making your own Fritos from corn tortillas mentioned above.