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Candy Corn Margarita

November 13, 2013, 3:07 pm
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CANDY CORN MARGARITA
Mexican Restaurant Recipe

Serves 1

3/4 shot gold tequila
1/2 shot butterscotch schnapps
1/2 shot creme de cocoa
2 shots fresh orange juice
1 tablespoon dark cocoa powder
fresh orange peel twist
3 or 4 pieces candy corn

Rim a clear six ounce martini glass with orange juice then cocoa powder. In a shaker with a half cup of ice, mix the tequila, butterscotch schnapps, creme de cocoa and orange juice. Shake well. Strain into prepared glass. Spear candy corn onto a plastic sword and add to drink. Drop in orange twist and serve.


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Hatch Chile Gazpacho

November 13, 2013, 3:11 pm
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HATCH CHILE GAZPACHO
Mexican Restaurant Recipe

Serves 4

1 cup canned vegetable broth
1 1/4 pounds Roma tomatoes, quartered
1/2 cup Hatch chilies, roasted, peeled, seeded and chopped (plus 1-2 tablespoons for garnish)
1 whole cucumber, peeled, seeded and chopped
1/2 cup chopped jicama (plus 1-2 tablespoons for garnish)
1/2 cup Roma tomatoes, seeded and chopped
2 large green onions, finely chopped
2 tablespoons chopped cilantro
1/4 cup fresh squeezed lime juice
salt and pepper to taste
2 tablespoons avocado chunks (for garnish)

Blend vegetable stock, tomatoes and chilies in a food processor. Mix remaining ingredients (except garnish ingredients) into blended stock. Season with salt and pepper. Cover and chill at least 2 hours and up to 6 hours. Ladle chilled soup into bowls and garnish with chopped jicama, roasted chilies and avocado chunks.

Source: Blue Mesa Grill, Dallas, Texas

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Jalapeno Cheese Soup

November 13, 2013, 3:16 pm
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JALAPENO CHEESE SOUP
Mexican Restaurant Recipe

Serves 6

6 cups chicken broth
8 celery stalks
2 cups diced onion
3/4 teaspoon garlic salt
1/4 teaspoon white pepper
2 pounds Velveeta cheese
1 cup diced jalapeno peppers
sour cream
flour tortillas

Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes. In a large saucepan place the chicken broth, celery, onions, garlic salt, and white pepper. Cook over high heat for 10 minutes, or until the mixture reduces and thickens slightly.

In a blender or food processor place the broth and the cheese. Puree them together until the mixture is smooth. Return the pureed mixture to the saucepan and simmer it for 5 minutes. Add the diced peppers and mix them in well. Serve with a dollop of sour cream and warm flour tortillas.

Source: Guadalupe Cafe, Santa Fe, New Mexico
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Green Corn Tamales

November 13, 2013, 3:21 pm
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GREEN CORN TAMALES
Mexican Restaurant Recipe

Makes 12

24 ears yellow corn
8 ounces cornmeal
4 ounces shortening
4 ounces butter
3/4 cup granulated sugar
1/2 cup half and half or cream
1 teaspoon salt
12 (1 oz) strips Cheddar cheese
1 (24 oz) can green chilies, cut into strips
12 squares parchment paper
string

Cut both ends of the corn, remove husks and save for wrapping. Cut the corn kernels off the cob. In a food processor, grind the kernels with the cornmeal. Beat the shortening and butter together until creamy. Add the sugar, half and half and salt. Add the corn mixture and mix well.

For each tamale, overlap two corn husks. Spread some of the corn mixture onto the husks. Place one cheese strip and one chili strip on top of the corn mixture. Top with more corn mixture. (Use about 1 cup of corn mixture per tamale.) Bring the edges of the corn husks over the filling to cover completely.

Place each tamale on a square piece of parchment paper. Fold ends of corn husks, then fold sides of parchment over tamale and fold up ends. Tie a string around the ends to hold in place. Place tamales on a rack and steam for 35 to 40 minutes.
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Chili Verde

November 13, 2013, 3:28 pm
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CHILI VERDE
Mexican Restaurant Recipe

Serves 8

3 pounds boneless pork shoulder, OR country-style ribs, cut into 1 1/2-inch pieces
1 teaspoon salt
1 teaspoon black pepper
4-6 tablespoons flour
5 tablespoons vegetable oil, divided
2 large onions, diced
8 cloves garlic, crushed
2 pounds tomatillos , husked, cored and quartered
1 tablespoon ground cumin
1 tablespoon dried oregano
1 cinnamon stick
1 (12 oz.) can beer
1 (14.5 oz.) can chicken broth
6 poblano chiles, halved, seeded, sliced into 1/2 inch thick strips
2 yellow bell peppers, seeded and cut into 1-inch squares
3/4 cup cilantro , chopped
2 teaspoons orange zest, grated

Season pork with salt and pepper; dust with flour. Heat 4 tablespoons oil in Dutch oven, brown pork in batches, transferring pork to bowl when browned. Heat remaining tablespoon oil in pot. Add onion, sauté 3-4 minutes, until soft, stir in garlic and saute one minute more. Add tomatillos, cumin, oregano, cinnamon and pork.

Add beer and broth; bring to a boil, lower heat and simmer, partially covered, 2 hours, stirring occasionally. Add chiles and yellow pepper, simmer partially covered for 30-45 minutes more, until chiles are tender. Discard cinnamon stick. Stir in cilantro and orange zest.
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Pancho's Cheese Dip

December 15, 2013, 9:37 am
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CHEESE DIP
Pancho's Cheese Dip

2 cans Rotel tomatoes
1 cup water
1/2 teaspoon garlic salt
1 1/2 teaspoon cumin
2 lbs Velveeta cheese

Empty cans of Rotel into blender. Blend well. Add water, garlic salt and cumin. Process to mix. Pour into a saucepan. Heat 15 minutes over medium-low heat. Do not boil. Cool completely. Cube cheese. Process in blender. Add Rotel mixture and blend until smooth.

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Pancho's Green Goddess Dressing

December 15, 2013, 9:55 am
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GREEN GODDESS DRESSING
Pancho's Copycat Recipe

Makes 14 ounces

1/2 cup prepared mustard
1/2 cup sugar
1/2 salad oil
1/3 cup white vinegar
1 teaspoon oregano
4 green onions, chopped

Place all ingredients in a blender (or use immersion hand blender) and liquefy.

Don't feel like making it yourself?  Buy it ready made.




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Chi Chi's Cornbread

December 15, 2013, 10:01 am
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CORNBREAD
Chi Chi's Copycat Recipe

Serves 8

1 (8.5 oz.) box Jiffy corn muffin mix
1 egg
1 (14.75 oz.) can creamed corn
3 tablespoons butter, melted
1/2 cup sugar

Preheat oven to 350 degrees. Mix all ingredients together. Bake in a greased 9 x 13 pan for 20-25 minute.

Notes: Add some diced green chilies or jalapeno slices for an extra kick.
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Veggie Burrito

December 15, 2013, 10:07 am
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VEGGIE BURRITO
Taco Time Copycat Recipe

Serves 1

1 whole wheat tortilla
1/2 cup fat free refried beans
1/4 cup brown rice
2 tablespoons shredded colby or cheddar cheese
1/2 tablespoon sour cream
1/4 cup shredded Lettuce
1/4 cup salsa
2 tablespoons roasted sunflower seeds

Warm tortilla. Place ingredients inside, fold and enjoy.
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Crispy Bean Burritos

December 15, 2013, 10:15 am
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CRISPY BEAN BURRITOS
Taco Time Copycat Recipe

Makes 5

1/2 cup oil
5 flour tortillas
1 cup refried beans
1/4 cup cheese
2 tablespoons onions, minced (optional)

Preheat oven to 400 degrees. Heat oil in a frying pan. Put 2-3 tablespoons of beans on the end of a tortilla. Sprinkle with a little cheese and onions (if using). Roll up starting at the end with filling. Fry in oil for 15 seconds per side. Place on baking sheet Repeat until all burritos are rolled up on pan. Bake for 5-7 minute.

Note: Burritos can be put in a freezer bag before baking and frozen for future use.
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Pancho's Salad Vinaigrette

December 15, 2013, 10:38 am
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SALAD VINAIGRETTE
Pancho's Copycat Recipe

1/2 cup olive oil, extra virgin
1/4 cup red wine vinegar
1 tablespoon yellow mustard
1 tablespoon sugar
1/2 teaspoon celery seed
1/2 teaspoon salt

Place everything in a jar with a lid and shake very well to mix. The jar is my favorite way to mix salad dressings. The mustard in this recipe will emulsify the dressing and keep it from separating if mixed thoroughly.
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Sopapillas

December 16, 2013, 9:50 am
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SOPAPILLAS
Pancho's Mexican Buffet Copycat Recipe

  • 4 cups all purpose flour
  • 1 1/4 teaspoons Salt
  • 3 teaspoons baking powder
  • 3 tablespoons Sugar
  • 2 tablespoons shortening
  • 1 1/4 cups milk
  • Crisco for frying

  • Sift flour, measure, and sift again with the salt, baking powder, and sugar. Cut in the shortening, and add milk to make a soft dough just firm enough to roll. Cover bowl and let dough stand for 30 to 60 minutes; then roll 1/4 inch thick on lightly floured board and cut in diamond-shaped pieces. Heat about 1 inch of oil in a frying pan to about 375 degrees. Add a few pieces at a time, so that you do not cool the oil too quickly, turn at once so they will puff evenly, then turn back to brown both sides. You may want to sprinkle with cinnamon and sugar before eating. Drain on paper towels. Serve with honey

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Red Chili Stew

December 16, 2013, 9:53 am
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RED CHILE STEW
Pancho's Mexican Buffet Copycat Recipe

2 pounds pork cut into small pieces (save some fat)
5 dried red chilies
1 cup water
1 teaspoon oregano
1/2 teaspoon garlic powder
salt to taste

Wash chilies, removing stems and seeds. Place in blender with 1 cup water and blend into paste. Put pork fat into deep skillet until there is enough on the bottom of the skillet to prevent meat from sticking. Discard remaining fat. Brown pork lightly. Add the chili paste and mix well, adding water if mixture is too thick. Add oregano and garlic. Cover pan and simmer slowly for one hour.
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Enchiladas Rancheras

December 16, 2013, 10:05 am
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ENCHILADAS RANCHERAS
Mexican Restaurant Recipe

1 can black beans
4 cups rice, cooked4
1/4 cup Tabasco Green Jalapeno Pepper Sauce1
8 (10 inch) flour tortilla
1 1/2 lbs grilled chicken breast, sliced
1 (12 oz.) can enchilada sauce
1 cup cheddar cheese, shredded
2 cups tomato, diced
1 cup onion, diced
1 head iceberg lettuce, shredded
2 tablespoons lime juice
1 cup guacamole

Preheat oven to 350 degrees. Mix together black beans, rice and pepper sauce. Lay out tortillas and place a 1/3 cup rice, pepper sauce and bean mixture in the middle of each. Top with 3 oz. of sliced chicken and roll up. Coat bottom of an ovenproof casserole dish with 8 oz. of enchilada sauce.
Place rolled enchiladas in dish and spoon remaining sauce evenly over enchiladas. Top with cheddar cheese and bake 12 minutes.

In separate bowl, mix tomato, onion, lettuce and lime juice. When cheese is melted, remove enchiladas from oven. Place 2 enchilada on each plate with 1/4 cup guacamole. Top with tomato, onion, lettuce and lime juice salad.

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Fried Ice Cream

December 17, 2013, 10:48 am
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FRIED ICE CREAM
Chi Chi's Copycat Recipe

Serves 1

1 (6 inch) flour tortillas
1/4 cup granulated sugar
4 teaspoons cinnamon
4 ounces French vanilla ice cream (by weight)
1/4 cup Kellogg's corn flake crumbs
canned whipped cream
1 maraschino cherry
1 ounce honey

Form 4 oz. of French vanilla into a ball. Roll the ball of ice cream in the cinnamon sugar mixture until completely coated. Roll in corn flake crumbs till coated. Place in the freezer to harden.
Place the hardened ice cream ball in a fry basket and deep fry for 2 seconds at 350 degrees.

FOR THE SHERBET GLASS(the early years): Put a dollop of whip cream in the bottom of the glass. Place the fried ice cream ball on top of the dollop. Drizzle a small amount of honey over the top of the ice cream ball. Place 8 whip cream rosettes around the ice cream ball and one on top. Top with a maraschino cherry.

FOR THE TORTILLA (the later years): Deep fry a tortilla flat until crispy. Sprinkle with the remaining cinnamon sugar mixture. Follow the instructions for the sherbet glass.
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Pico de Gallo

December 17, 2013, 10:52 am
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PICO de GALLO
Pancho's Mexican Buffet Copycat Recipe

1/2 pound tomatoes (this should be a couple of tomatoes)
1/4 chopped large onion
2 jalapeno peppers, chopped fine
2 sprigs of cilantro, chop fine
1/2 teaspoon salt
dash black pepper

Chop everything and combine. Stir to mix everything well, and refrigerate for a couple of hours before serving. If you don't like jalapenos, or if they are too hot for you, be sure to remove the seeds inside of the peppers before chopping them up, and using them in the mixture.
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Mexican Pizza

December 17, 2013, 10:55 am
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MEXICAN PIZZA
Chi Chi's Copycat Recipe

Serves 4-8

8 ounces ground beef
1/2 cup water
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon salt
4 large flour tortillas
3 tablespoons vegetable oil
2 tomatoes, diced
6 ounces black olives, chopped
3-4 green onions, chopped
6 ounces green chilies, chopped, drained
2 cups cheddar cheese or 2 cups monterey jack cheese, shredded

Preheat oven to 400. Fry the ground beef with the water, the cumin, oregano and salt, stirring until the water has evaporated; drain excess grease; cool. Rub each tortilla on each side with a bit of vegetable oil.

Place tortillas on a baking sheet and bake for 4 minutes. Remove from oven, and top with the seasoned beef, vegetables, then the cheese. Bake for 10 minutes, or until the cheese is melted.
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Beef Chimichangas

December 17, 2013, 11:08 am
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BEEF CHIMICHANGAS
Chi Chi's Recipe

Serves 6

1 1/2 lb ground beef
1 (7/8 oz.) package Chi Chi's restaurant fiesta seasoning mix
1/2 cup water
3 cups shredded monterey jack cheese
6 -12 inches flour tortillas
vegetable oil

Sauce
8 ounces green chilies, 2 cans 4 ounce each (do not drain)
1 1/2 teaspoons beef bouillon
3 cups water
3/4 teaspoon onion powder
1 1/2 teaspoons garlic powder
1 tablespoon cornstarch
1/3 cup water

Garnish
sour cream
1 bunch sliced green onion

Sauce: In a saucepan mix the sauce ingredients (excluding the cornstarch and water). Bring to a boil, lower the heat and continue to simmer stirring occasionally while you complete the recipe. It should end up reduced to about half. Once reduced stir in the cornstarch mixed with the water. Cook until thickened and set aside.

Filling: Brown the ground beef, drain, and stir in the fiesta restaurant seasoning mix and 1/2 cup water and simmer for 5 minutes. Divide the meat evenly on the tortillas (1/3 of the way down the tortilla) do the same with the cheese.

Roll the tortilla (starting at the end with the meat/cheese) after rolling once, fold in the ends and finish rolling. To hold it together you may need to use toothpicks or a flour and water mixture to seal them.

To cook: Fry until golden brown or bake in the oven.To bake in the oven: brush with vegetable oil or butter and bake on middle shelf at 400 degrees for 25 minutes. Finish under the broiler for approx 2-3 minutes until golden brown. Watch carefully when under the broiler. Serve with sauce over the top, garnish with a dollop of sour cream and sliced green onions. I usually serve this with some shredded lettuce and diced tomatoes or refried beans.

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Chicken Nachos Grande

December 17, 2013, 11:11 am
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CHICKEN NACHOS GRANDE
Chi Chi's Copycat Recipe

1 boneless, skinless chicken breast
1/4 cup water
2-3 tablespoons lime juice
1 tablespoon canola oil
2 teaspoons white vinegar
1/4 teaspoon liquid smoke
pressed garlic clove
salt and pepper, to taste
8-10 corn tortilla chips
1 cup salsa
2 cups Mexican blend shredded cheese
1/4 cup green onion, chopped
1 or 2 red or green jalapeno peppers, seeded and sliced into 8-10 pieces

Any or all of the following for toppings- extra salsa, cheese, diced jalapenos, onions, sour cream, guacamole, shredded lettuce

Mix the water, lime juice, oil, vinegar, garlic, salt, pepper, and optional liquid smoke. Pour into a resealable plastic bag or a glass bowl. Add the chicken. Marinate in the refrigerator overnight, or for at least 3 hours.

After marinating, grill the chicken on either an outdoor or indoor grill. If using a charcoal grill, there is no need for the liquid smoke. Cook for about 10 minutes, until the chicken is no longer pink. Cut up the chicken into bite sized pieces, or shred.

Preheat the oven to 375 degrees. Spread about 1 or 2 tablespoons of salsa on each tortilla chip. Top each tortilla chip with the shredded chicken, then cheese, onions, and a slice of jalapeno.
Bake for about 10 minutes in the preheated oven. Top with optional sour cream, salsa, shredded lettuce, and/or guacamole.
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Pork Tenderloin

December 22, 2013, 4:59 pm
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PORK TENDERLOIN with Bourbon Sauce
Chi Chi's Recipe

Serves 4

10 ounces diced tomatoes with green chilies, drained
1/3 cup Bourbon
1/3 cup soy sauce
1/3 cup Worcestershire sauce
1/2 cup chopped onion
2 tablespoons honey
2 tablespoons Dijon mustard
1/4 teaspoon pepper
2 lbs pork tenderloin

Combine all marinade ingredients in recloseable plastic food bag. Mix well. Add the pork tenderloin. Seal bag and turn several times to coat the meat. Place in refrigerator for. 8 hours or overnight, turning occasionally.

Preheat broiler. Remove meat from marinade; reserve marinade. Place meat on broiler pan, broil 7 to 8 inches from heat source for approximately 7 to 9 minutes on each side.

Sauce: In small saucepan, bring remainder of marinade to a boil; boil one minute. Serve with the meat.

Notes: Pictured above is a Mexican spiced rubbed pork tenderloin with a bourbon chile sauce and sweet potato tamale with pecan butter.
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