Chiles Anchos Capones(Stuffed Seedless Ancho Chiles)

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The word capon translates as “castrated” but in this case merely means seedless. Yes, dried chiles such as anchos and pasillas can be stuffed, but they must be softened in hot water first. They have an entirely different flavor than their greener, more vegetable-like versions.

Ingredients

  • 10 ancho chiles
  • 1 quart hot water
  • 2 pounds queso añejo or romano cheese, grated
  • 8 cups chicken stock
  • 3 cups small green onions, without the green ends
  • 1 cup pork lard or substitute vegetable oil
  • ¼ cup flour
  • Salt to taste

Instructions

In a dry skillet, lightly toast the ancho chiles without burning them. Soak the chiles for 5 minutes in hot water to soften them, then drain and dry them. With a knife, make a slit in the side of each pod and deseed them. Stuff the chiles with the cheese and set aside. You can tie them to keep the stuffing from falling out if you wish.

Heat the chicken stock and boil the green onions for 3 minutes. Remove the onions from the stock and set both aside.

Heat the lard until lightly smoking. Fry the chiles on both sides, starting on the open side. Remove the chiles from the oil and drain on paper towels. Fry the green onions in the lard. Remove and set aside. Add the flour to the lard and stir until completely mixed without letting the mixture turn brown. Pour the chicken stock in the pan and stir until no more lumps are seen. Simmer the sauce to thicken for 5 minutes while stirring. Add the chiles and let simmer 2 more minutes. The sauce should be smooth, but not too thick. Add stock if necessary. Serve the chiles immediately with some green onions on the side.

Spicy Chicken Livers

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This is my husband Jeff’s favorite recipe for chicken livers. If liver doesn’t appeal to you, substitute cubed beef and turn the recipe into a spicy stroganoff.

Ingredients

  • 2 dried chiles or 2 chipotles en abobo
  • 3 to 4 tablespoons butter or margarine
  • 1 small onion, thinly sliced
  • 1 cup sliced mushrooms, such as portabello or cremini
  • 1 pound chicken livers
  • Flour for dusting
  • 2 cups chicken broth
  • Salt and freshly ground black pepper
  • 1 cup sour cream
  • 2 cups cooked egg noodles
  • Garnish: Chopped fresh parsley

Instructions

Toast the dried chile on a hot comal or in the oven, if desired. Cover the chile with very hot water and rehydrate until they are soft. Place the chile in a blender or food processor and puree until smooth.

Melt some of the butter in a large skillet and sauté the onion and mushrooms until the onions are browned. Remove and keep warm.

Dust the livers with flour, shaking off any excess. Brown the livers in the onion pan, adding more butter if necessary.

Return the onion mixture to the skillet and stir in the chile puree and the broth, then season with the salt and pepper. Simmer the mixture until the livers are almost done, about 10 minutes. Mix a little of the hot broth into the sour cream and add this mixture to the livers. Gently simmer until the sauce has thickened and the livers are tender.

Serve the livers over the noodles and garnish with the chopped parsley.

Mexicali Flank Steak Fajitas

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Most of the calories in fajitas come from the toppings that we pile on, including cheese, sour cream, and guacamole. If you replace these condiments with a high-flavor salsa, you won’t miss any of the flavor.

Ingredients

•    1 pound lean flank steak
•    2 teaspoons ground chile, such as ancho or New Mexican Chimayo
•    1 teaspoon ground cumin
•    1 teaspoon ground coriander
•    1 teaspoon garlic powder
•    1 cup chipotle-based salsa, divided
•    Vegetable cooking spray
•    6 to 8 green or Mexican bulb onions
•    4 to 6 flour tortillas

Instructions

Trim the visible fat from the steak. Combine the chile, cumin, coriander, and garlic powder, then rub the steak with the spice mixture.
Place the steak and ½ cup of the salsa in a zip-lock bag.
Marinate the steak in the refrigerator for at least 8 hours or overnight, turning the bag occasionally.
Heat a barbecue until medium-hot. Remove the steak and discard the marinade. Coat the grill rack and onions with the cooking spray. Place the steak and onions on the grill and cook for 8 minutes. Turn the steak and the onions, and continue to grill for an additional 5 minutes or until desired degree of doneness.
Cut the meat diagonally across the grain into thin slices. Place a few slices of meat into a flour tortilla, add a couple of grilled onions, top with additional salsa and serve.

Vegetarian Enchilada Bake

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Corn tortillas need to be heated so that you can roll them without cracking and splitting. The traditional method for softening involves dipping the tortillas in hot oil, however, the same result can be achieved by lightly moistening the tortillas with water, wrapping them in foil, and placing them in a 350 degree oven for 10 minutes. You can also wrap the tortillas in a cloth towel and microwave them on high for 1 to 2 minutes.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1 16-ounce can black beans, rinsed and drained
  • 1 7-ounce can whole kernel corn, rinsed and drained
  • 2 teaspoons ground red New Mexican chile
  • 1 teaspoon ground cumin
  • 2 cups Mexican-style salsa, divided
  • 8 corn tortillas
  • ½ cup shredded Monterey Jack cheese
  • Shredded lettuce
  • Chopped fresh cilantro

Instructions

Preheat an oven to 350 degrees F.
To make the filling, heat the oil in a heavy saucepan and sauté the onion and garlic until they are softened. Add the beans and coarsely mash them. Add the corn, chile, cumin and ½ cup of the salsa, then cook for 5 minutes.
Spread ½ cup of the salsa onto a baking dish.
Heat the tortillas to soften them, and spoon about 1/3 cup of the filling onto each tortilla and roll up. Place the tortillas, seam side down, in the baking dish. Top the enchiladas with the remaining sauce. Cover the pan with aluminum foil.
Bake for 15 minutes. Remove the foil and sprinkle the cheese over the top. Bake, uncovered, until the cheese is melted, about 30 minutes.
Garnish with the lettuce and cilantro and serve.

Grilled Tuna Steaks with Salsa Pimenton

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In this seafood specialty, the pimentón is used in the marinade and in the sauce that seasons it at serving. Salmon steaks or the steaks of any large fish may be substituted. Serve with a Caesar salad and saffron rice.

Ingredients

  • 2 tablespoons olive oil

  • 3 tablespoons hot pimentón

  • Salt and pepper to taste

  • 2 tablespoons chopped fresh Italian parsley

  • 4 tuna steaks, 1-inch thick

  • 6 cloves garlic, minced

  • 1 medium purple onion, chopped

  • 2 medium tomatoes, chopped

  • 2 red bell peppers, roasted, peeled, seeded, and chopped

  • ½ cup minced green olives

  • Italian parsley leaves for garnish.

Instructions

In a small bowl, combine 1 tablespoon of the olive oil, 1 tablespoon of pimentón, salt and peppers, and the parsley and mix well. Rub this mixture over each side of the tuna steaks. Cover the steaks and marinate for 1 hour.

Heat the remaining olive oil in a saucepan and add the garlic, onion, another tablespoon of pimentón and saute for about 2 minutes. Add the tomatoes and bell peppers and cook until the mixture thickens, about 5 minutes. Remove from the heat and transfer to a blender or food processor. Add the remaining pimentón and the olives and puree. Transfer the sauce back to the pan and keep warm.

Grill or broil the tuna steaks to the desired doneness. Serve covered with the sauce and garnished with the parsley leaves.