Fish Tacos and Other Recipes from our Delicious Dinner Parties
Ingredients
3.5 cup flour
1 ts salt
3.5oz vegetable shortening (or 7TB oil)
1 cup very hot water
Mix everything except water until everything evenly distributed(looks like cornmeal)
slowly adding the water – knead for 3 minutes
sit covered with damp cloth for 15 minutes
roll into 1.5oz balls (covered as you roll the rest)
Have Dino and Dana roll them out
put on hot griddle and flip
From Epicurious, October 1996 (epicurious.com)
Yield: 4 servings
Ingredients:
•1 2/3 cups chicken broth or water
•2 fresh poblano chiles, stems and seeds removed, and roughly chopped
•12 sprigs cilantro, plus extra for garnish
•Salt, about 1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted or water
•1 tablespoon vegetable or olive oil
•1 cup rice, preferably medium grain
•1 small white onion, cut into 1/4-inch dice
•5 garlic cloves, peeled and finely chopped
Preparation:
The flavoring: In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the chiles are very soft. Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree. Press through a medium-mesh strainer into a bowl and stir in the salt.
The rice: Wipe the pan clean, add the oil and heat over medium. Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft, about 5 minutes. Stir in the garlic and cook a minute longer.
Add the warm (or reheated) chile liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs and it’s ready to serve.
Advance preparation: The rice can be made several days ahead; turn out the fluffed rice onto a baking sheet to cool, transfer to a storage container, then cover and refrigerate. Reheat the rice in a steamer basket set over boiling water.
From mexicanfoodrecipes.org
Ingredients:
6 chopped cloves garlic
3 tablespoons extra virgin olive oil
3 cups chicken broth
14 oz can artichokes in water, drained and chopped
2 cans garbanzo beans, drained and rinsed (15 oz each)
5 chopped onions
12 oz jar roasted red peppers, drained
28 oz can diced tomatoes
1 cup heavy cream (optional)
½ cup flaked almonds
6 sprigs fresh cilantro, to serve
Preparation:
Heat the oil in a big pot over a moderate heat, and then add the chopped onions.
Stir them to coat them in the olive oil, then cover the pot and cook the onions until they are soft and golden brown, stirring them often.
This will take about 10 minutes.
Add some water to the pan to scrape up any stuck-on bits of onion.
Add the garlic and cook, stirring, for 3 minutes.
Add the tomatoes, red bell peppers, artichokes, garbanzo beans, and chicken broth.
Bring the soup to a boil, then let it simmer partially covered for about 35 minutes.
Puree the soup in batches in a blender or use an immersion blender.
Stir in the heavy cream, if you want to use it, and cook the soup for 3 minutes more.
Season to taste with salt and pepper.
Serve garnished with the almonds and cilantro, or your preferred garnishes.
(Serves 6)