Chicken, Chile, and Cheese Chimichangas

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These sweet chicken chimichangas with fruit are lighter than the more traditional beef and bean recipe popular in Arizona.

Ingredients

  • 1 medium onion, chopped fine

  • 1 tablespoon vegetable oil

  • 4 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped

  • 3 cups cooked chicken, diced

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground cloves

  • 1 small orange, peeled, seeded, and chopped

  • 6 flour tortillas

  • 1 cup grated Monterey Jack cheese

  • Vegetable oil for deep-fat frying

  • Chopped lettuce and tomatoes for garnish

Instructions

Sauté the onion in the oil until soft. Add the chiles, chicken, and spices and saute for an additional 5 minutes. Add the chopped oranges and mix well.

Wrap the tortillas is a moist towel and place them in a warm oven to soften. Place approximately 1/2 cup of the mixture in the center of each tortilla and top with cheese. Fold the tortilla like an envelope and secure with a toothpick.

Deep-fry the chimichangas, one at a time, in 375°F oil until well browned. Drain on paper towels and remove the toothpick.

Serve topped with shredded lettuce, chopped tomatoes, and your favorite salsa.

Chile-Chicken Soft Tacos

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In this recipe, the chicken absorbs the flavors of what it is simmered in. You can use hard taco shells for more traditional tacos if you wish.

Ingredients

  • 8 piquín chiles or chiltepíns, crushed

  • 1 small chicken, cut up

  • 2 small onions, chopped

  • 2 cloves garlic, sliced

  • 8 corn tortillas

  • 1 tablespoon vegetable oil

  • 2 poblano chiles, roasted, peeled, stems and seeds removed, chopped

  • 2 medium tomatoes, chopped

  • 2 teaspoons dried oregano

  • 1/4 teaspoon ground cumin

  • Diced avocados or guacamole for garnish

  • Chopped cilantro for garnish

Instructions

In this recipe, the chicken absorbs the flavors of what it is simmered in. You can use hard taco shells for more traditional tacos if you wish.

  • 8 piquín chiles or chiltepíns, crushed

  • 1 small chicken, cut up

  • 2 small onions, chopped

  • 2 cloves garlic, sliced

  • 8 corn tortillas

  • 1 tablespoon vegetable oil

  • 2 poblano chiles, roasted, peeled, stems and seeds removed, chopped

  • 2 medium tomatoes, chopped

  • 2 teaspoons dried oregano

  • 1/4 teaspoon ground cumin

  • Diced avocados or guacamole for garnish

  • Chopped cilantro for garnish

Place the piquíns, chicken, 1/2 the onion, and garlic in a pan with enough water to cover. Bring to a boil, reduce the heat, and simmer, covered, for 40 minues. Remove thechicken, allow to cool, and shred the meat off the bones by using two forks.

Wrap the tortillas in a damp towel and warm them in a 300 degree oven.

Saute the remaining onions in the oil until soft. Add the chopped poblanos, tomatoes, oregano, and cumin, and saute for 5 minutes. Add the meat and cook until the meat is thoroughly heated.

Place the meat in the warmed tortillas, and add the avocados or guacamole and cilantro as garnishes.

Yield: 4 servings

Heat Scale: Medium

 

Hungarian Gulyas (Goulash)

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This dish probably had its roots with the roving Magyar tribes of central Europe who cooked their meat and vegetables over campfires in large kettles. If you don’t have hot paprika, increase the heat by adding small dried red chiles, rather than adding too much paprika, as it can make the stew too sweet. Serve this hearty stew with a pickled beet salad and a dark rye bread.

Ingredients

  • 5 tablespoons hot paprika

  • 1 tablespoon coarsely ground black pepper

  • 1 cup flour

  • 1 pound boneless beef chuck or stew meat, cut in 1 ½ inch cubes

  • 2 tablespoons vegetable oil

  • 1 medium onion, cut in thin slices

  • 1 medium carrot, peeled and diced

  • 1 medium potato, peeled and cubed

  • 6 small dried red chiles such as piquin

  • 1 teaspoon caraway seeds

  • 1 quart beef broth

  • Salt and freshly ground black pepper to taste

  • 2 cups cooked egg noodles

  • Garnish: Sour cream

  • Chopped fresh parsley

Instructions

Combine 4 tablespoons of the paprika and the black pepper with the flour and mix well. Add the beef and toss to coat the meat. Reserve 2 tablespoons of the seasoned flour.

Heat the oil in a large, heavy skillet until medium hot, add the beef and brown. Remove the cubes and place in a large stockpot.

Add the onions to the skillet, along with a little more oil and saute until they are browned. Remove and place in the stockpot.

Add the carrots, potatoes, chiles, caraway seeds, remaining paprika and broth to the stockpot. Bring to just under boiling, reduce the heat and simmer for an hour or more until the meat is very tender and the vegetables are done. Taste and season with salt and pepper and more paprika, if desired.

Divide the noodles among the bowls and ladle in the stew. Place a dollop of sour cream on top, sprinkle with the parsley and serve.

Cuban Beans and Rice

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This is yet another variation of the classic and popular dish, black beans and rice or “Moors and Christians.” The recipe gets its name from the black of the beans and white of the rice. Not only a great entree, it can also be used as a filling for tacos and for burritos. Red kidney beans can be substituted in the recipe for a slightly different taste.

Ingredients

  • 2 tablespoons olive oil

  • 1 medium onion, cut in wedges and separated

  • 1 small green bell pepper, cut in strips

  • 2 cloves garlic, minced

  • 2 habanero chiles, minced

  • 1/4 cup tomato paste

  • 2 bay leaves

  • ½ teaspoon dried oregano

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon dried thyme

  • 1/4 teaspoon ground black pepper

  • 1 cup long-grain raw white rice

  • 1 small tomato, cut into wedges

  • 1 15-ounce can black beans, drained and liquid reserved

  • Salt to taste

Instructions

Heat the oil in a large saucepan over medium heat. Saute the onion, bell pepper, garlic, and habanero in the oil until the onions are softened, about 3 to 5 minutes. Add the tomato paste, bay leaves, thyme and black pepper.

Add the rice to the pan and saute until the rice becomes opaque. Stir in the tomato and beans.

Pour the bean liquid into a measuring cup and add enough water to make 2 ½ cups. Add to the rice and bean mixture, stirring once. Cover the pan and cook on low for 35 to 40 minutes, or until the liquid is absorbed and the rice is done.

To serve, remove the bay leaves and ladle onto a platter and serve with warmed flour tortillas.

Yield: 4 to 6 servings

Heat Scale: Hot