Mexican Tablecloth Stainer Recipes

Steps:

• Put the chicken and pork into a large pan, cover with water and simmer for 1 hours Drain and reserve the stock.
• Heat the oil in a large pan and cook the onion, garlic and chillies until lightly browned.
• Add tomatoes and continue to cook, uncovered, for 5 minutes.
• Add peanuts, bay leaf, cinnamon, chilli powder, whole cloves and sesame seeds.
• Simmer uncovered for 10 minutes.
• Process mixture in an electric blender until smooth then return to the pan.
• Add tomato puree, green pepper and the stock from the meat until the sauce is the consistency you prefer.
• Add the chicken, pork, plantain, pear and apple.
• Simmer for 10 minutes then serve.

Steps:

• Dredge meats with flour; shake off excess.
• Heat oil and butter in a large saute pan.
• Brown meats and remove from pan.
• Saute onion, garlic, nuts, seeds and peppers until onion is transparent.
• Add tomatoes and simmer until tender.
• Remove from heat and cool. Pour into blender or food processor and puree.
• In large pot, combine sauce, meats, stock, sugar and spices.
• Cook for 30 minutes.
• Cut sweet potato into large chunks and add to pot.
• Cook for 15 minutes.
• Stir in diced apple and pineapple.
• Heat through.
• Serve with rice and warm tortillas.
• **Use your favorite chicken pieces for this recipes - wings, thighs, legs for a variety
• **Cut up whole chicken works as well, but cut the breast pieces in half crosswise so they are finger-eatable.

Steps:

• Fry the first five ingredients in some of the lard until they are toasted and browned.
• On same melted lard toast the deveined chillies, the spices and process in blender together.
• Next, fry-toast the tortillas and bolillos.
• Process again with previous mixture, and fry on remaining lard.
• Add salt, turkey broth, chocolate tablets and the fruits and the pieced turkey.
• Simmer until chocolate melts and fruits are cooked but not mushy.
• Serve hot.

Steps:

• 1. Cut the chiles into about 4 pieces and toast in a medium skillet, over medium heat, pressing with a spatula until they are aromatic and change color, 10 to 15 seconds. Submerge them in a bowl of hot water and soak 20 to 25 minutes. 2. Meanwhile, in the same skillet, heat 1 tablespoon of the oil. Add the plantain and cook, turning once, until golden brown, about 1 minute per side. Remove to a plate and reserve. In the same skillet, toast the almonds, stirring, until light brown, 2 to 3 minutes. Transfer to a blender. Add the onion and garlic to the same skillet, and cook until the onion softens, about 3 minutes. 3. Add the tomatoes, oregano, cinnamon, and allspice. Cook until the tomatoes soften, 3 to 4 minutes. Put in the blender with the almonds. Add the soaked chiles and 1/4 cup of the chile water, or tap water. Blend very well until thick and smooth. Reserve. 4. In a large saucepan, heat the remaining 2 tablespoons of oil over medium-high heat and cook the meat, turning, until no longer pink on the outside, 6 to 8 minutes. Season with salt and pepper. Add 1 1/2 cups of water. Bring to a boil. Cover, reduce heat, and simmer until tender, about 45 minutes. Add the sweet potato and reserved sauce. Cook until the potato is tender, 20 to 25 minutes. Add the pineapple and reserved plantain. Cook until hot and bubbling, 6 to 8 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.