Michelada Beer Cocktail

This drink, similar to a Bloody Mary, dates back to the 1940s, when mixing beer with hot sauce became popular in Mexico. The name for this cocktail comes from the slang term for an iced beer, "chela helada". This morphed word - Michelada roughly translates to "my cold beer".

INGREDIENTS
12 oz Mexican Beer (Tecate, Dos Equis or Negro Modelo)
6 oz Clamato® or Tomato Juice
1 oz Fresh Lime Juice
2 dashes Worcestershire® sauce
2 dashes Tabasco® sauce
dash of black coarse pepper
dash of sea salt

DIRECTIONS
Mix all ingredients ingredients except beer together. Pour clamato mixture in a salt-rimmed margarita or rocks glass with lots of ice, then add beer and top with a lime wedge.

Baja Citris Marinade

Baja Citrus Marinade

The beer based citrus marinade works well with Beef, Pork and Lamb.

INGREDIENTS
2 - 12 oz. Mexican Beers
1/3 cp fresh Orange Juice
1 tsp grated Orange Zest
2 tbls Red Wine Vinegar
2 tbls Soy Sauce
1/4 cp Canola Oil
1/2 cp Minced Onion
2 tbls Minced Garlic
2 tsp Salt
1 tsp Cayenne Pepper to taste

DIRECTIONS
Mix all ingredients together in a blender, pureeing until onions and garlic are liquified. Reserve one cup for basting, and use remainder as a marinade for beef, pork or lamb. Use a shoulder or leg cut. Marinate meat for at least two hours for best flavor.

Darlene's Tips;
If you like it sweet add 1/2 cup brown sugar or honey.

To make it spicy add 2 chopped chipotle peppers OR 2 chopped red chili peppers.

Ecuadorian Stuffed Avocados

Avocados, native to the Caribbean, Mexico, South and Central America, are extremely nutritious albeit fattening. But, its good fat and full of nearly 20 vitamins and minerals making it a great food choice.


INGREDIENTS:

3 large, ripe avocados
3 hard-boiled eggs, chopped
1 cup chopped ham or other meat such as chicken crab, tuna or shrimp.
1 cup mayonaise or to taste
salt & pepper to taste
Lettuce leafs for garnish

INSTRUCTIONS:

Combine the chopped meat and hard-boiled eggs with enough mayonnaise to bind ingredients. Refrigerate until ready to use. Just before serving cut avocado in half and remove pit and peel. Add filling to avocado and place on top of lettuce on plate. Sprinkle with lemon or lime juice for flavor and to prevent discoloration.


Darlene's Tips:

• Fill with corn, carrots, raisins and shredded jicama for a veggie style.
• Cut the calories by substituting a vinaigrette for mayonnaise.
• Add 2 chopped chipotle chilies to your mayo for some extra spice.

 

Tortilla Española

When I lived in Madrid my roommate Encarni taught me how to make a Tortilla Española or Tortilla de Potata which is a common dish found in every bar, restaurant and home in Spain. It's nothing like the flour or corn version from Mexico that I learned how to make growing up but it's now a favorite at our home.

INGREDIENTS
4-5 White Medium Potatoes, peeled
5 Eggs
1/2 cup Onion, finely chopped (optional)
1/2 cup Olive Oil, divided
Salt & Pepper, to taste

DIRECTIONS
Slice potatoes into scallop size pieces and set aside. Place a non-stick skillet over medium-high heat. Add 1/4 cup olive oil to pan. When the oil is hot (not smoking, but very hot), add potatoes, onions, salt and pepper. Cook potatoes (and onions if used) for 15-20 minutes until potatoes are very soft and can cut in half easily with a spatula. Set potatoes aside. In a medium sized bowl, beat eggs. Mix together cooked and drained potatoes to egg mixture and add more salt and pepper.

Clean non-stick skillet thoroughly and add remaining olive oil and heat. Pour the egg/potato mixture in the hot pan to cook like an open omelet. Reduce the heat slightly after a minute or so to allow the eggs to set in the middle, but not burn on the bottom. Use a spatula to run around the sides and bottom of the omelet to make sure it's not sticking.

When the majority of the egg mixture has cooked on the bottom, get ready to do the "flip". Using potholders to protect both hands place a dinner plate over the tortilla and get a firm grip on the handle of the pan. In one quick move flip the pan over so that the tortilla is released onto the plate. Place the pan back on the heat and quickly slide the flipped tortilla back in the hot pan to cook on the bottom. The tortilla is done when the egg is not runny inside when poked and slightly browned like the picture above.

Cut in thick pie shaped pieces when serving a portion for dinner or in cubes with toothpicks as an appetizer.
Can be served warm or at room tempurature.

¡Buen Provecho!

Presidential Brunch

For most of Americans the festivities will take place in the morning. Pick and choose from this list of suggested menu items to place on a buffet or pass around. Almost all the items can be placed in individual cups, bowls or glasses.

Menu
Fresh Fruit Salad
Breakfast Fries & Pineapple Sausages in a cup
French Toast Sticks w/Maple Syrup
Ham & Cheese Quiche
Spinach & Mushroom Quiche
Muffins, Rolls & Pastries
Strawberry & Blueberry Yogurt Parfait
or
Breakfast Parfait Bar
Plain Yogurt
Granola
Strawberries
Blueberries
Brown Sugar
Honey

Drinks
Orange Juice
Water
Coffee
Bloody Mary
Champagne (for Mimosas or toast)

Pumpkin Tamale

(from Tamara's Tamales)
This recipe recently won first prize in our annual tamale tasting contest and was a hands down favorite with all of our judges! Tamara was gracious enough to share her simple and tasty recipe with us from her new book Tamales 101.

INGREDIENTS

• 2 -15 cups fresh masa
• 1 Can (1.10oz) pumpkin puree
• 2 cups sugar
• 1 tbsp vanilla extract
• 1 tbsp ground mace
• 1 tsp ground cinnamon
• 2 cups raisins dark or golden
• 36-48 dry corn husks
• Soaked washed and drained plus more for ties

DIRECTIONS
Place the prepared masa in a large bowl. Combine the masa, pumpkin, and sugar then and add vanilla, mace, cinnamon, and raisin and mix well until well- blended. To assemble the tamales place 2-3 heaping tbsp in the center of the smooth side of the corn husk. Fold sides of the husk in to the center and ties the tamales at both ends with corn husk ties.


Prick the husk several times using the tip of a sharp knife. Steam for 45-50 minutes. Makes 3-4 dozen.


Serve Warm topped with whipped cream or caramel sauce.



http://www.tamarastamales.com
Order Tamales 101 now!

Turkey Tortilla Soup

This recipe is a perfect way to use your turkey leftovers and a exciting alternative to boring, old chicken noodle soup.

INGREDIENTS

1 tablespoon olive oil
1 onion, chopped
1 (4 ounce) can chopped green chiles, drained
1 teaspoon chili powder
1 tablespoon ground cumin
1 garlic clove, minced
1/2 teaspoon dried oregano leaves
1/4 teaspoon cayenne pepper
6 cups water
6 chicken flavored bouillon cubes
1 (10 ounce) can tomatoes with green chilies (Ro*Tel)
2 cups cooked turkey breast, cut into bite-size pieces
1 cup frozen corn, thawed
1/3 cup chopped fresh cilantro
1 1/3 cups shredded Monterey jack cheese
Tortilla chips

DIRECTIONS
Bake at 350° for about 30 minutes, or until hot and bubbly. Let it set 5-10 minutes before serving. Garnish with Mexican crema or sour cream, sprinkle with Cotija cheese and slices of avocado.