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The Whole Enchilada, Issue 005 -- Vacation Recipe Issue
July 25, 2004

The Whole Enchilada, Issue #005

The Food Lover's E-zine

The Whole Enchilada is the source of info for Mexican food lovers, grill meisters, smoked fish connoisseurs and anyone who loves cooking food of any kind.

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The Whole Enchilada

Issue # 005, July 25, 2004
Vacation Recipe Issue

What's cooking this month ...
  • Website Enhancements
  • Recipe of the month
    • Mexican Food
      • Tortilla Soup
      • Sopaipillas (Mexican dessert)

    • Pork & Beans
      • Easy Pulled Pork
      • Terry’s Killer Beans

    • Fish
      • Pescado Escabeche
      • Black Forest Smoked Trout on Toast

Website Enhancements

I have been agonizing over how best to create an index for the website. Finding a specific recipe or one using specific ingredients is always helpful. After some research, I have come up with what I believe is an excellent solution.

Google has approved my request to place a search box on the website. This search box is powered by Google and allows you to search Mexican & Barbecue Recipes or the entire World Wide Web ... direct from the Mexican & Barbecue Recipes website.

This search box is located on the home page as well as on a separate Google Search page that you can find on the navigation bar on the left-hand side of each page. Please check this out and let me know what you think.

Recipe of the Month

I am currently on vacation in South Texas visiting for my father’s 70th birthday. This month’s recipes include some of his favorites.

Happy Birthday Daddy!

Mexican Food

Tortilla Soup


12 corn tortillas
1 quart (liter) chicken broth
1 medium onion, chopped fine
16 oz. (500 ml) tomato sauce
2 cups diced tomatoes
1/4 Tsp garlic powder
3 cups grated cheddar cheese
peanut oil
dash of Tabasco sauce (optional)


Cut tortillas into 1 inch strips and deep fry in peanut oil until golden brown. Drain on paper towels.

Sauté onions in a large saucepan with a small amount of oil until clear. Add chicken broth, tomatoes, tomato sauce, garlic powder, and Tabasco sauce. Bring to a boil, reduce heat, and simmer 25 minutes.

To serve, place fried tortilla strips in bowls, fill with soup, and top with cheddar cheese. You can also cut the tortilla strips into squares or wedges before adding the soup, depending on your preference.



1 package dry yeast
1 Tbsp. melted butter
1 tsp. sugar
1/2 cup warm water
1 tsp. Salt
1 egg
3 cups flour
oil for frying


Dissolve yeast in warm water, add sugar, and set aside. Thoroughly mix flour, butter, salt, and egg. Pour in yeast and sugar mixture. Add just enough additional warm water to make a thick dough.

Knead dough for 5 minutes and let rise until it has doubled in size, approx. 25 minutes. Roll dough to 1/4 inch (6 mm) thickness and cut into 2 inch square pieces. Fry squares briefly in hot oil until brown. Serve with honey.

Pork & Beans

Easy Pulled Pork


2-1/2 pound well-trimmed boneless pork loin roast
1 can (8 oz.) tomato sauce
1 cup barbecue sauce *
1 large Texas 1015 onion (sweet yellow), thinly sliced
2 cans (4.5 oz each) diced green chilies (optional)
1/4 cup chili powder
1 tsp. ground cumin
1 tsp. oregano
1/4 tsp. ground cinnamon
1/2 cup chopped cilantro

*    To make your own barbecue sauce please see The Whole Enchilada # 4.


Mix all ingredients except the pork in a 3 quart or larger slow-cooker. Add pork, then spoon sauce over pork just to cover.

Cover cooker and cook on high 3-1/2 hours or on low 8-10 hours until pork is fork-tender. Remove pork to a cutting board and pull meat into shreds using two forks.

Pour sauce into serving bowl; stir in cilantro and shredded pork.

Serve on flour tortillas or on burger buns. Serving suggestion: Shredded lettuce, diced red onion and sour cream are all great toppings.

Terry's Killer Beans
Submitted by Terry Howard


2 lbs. (1 kg) pinto beans
1-1/2 lbs. thick-sliced bacon, cut into 1 inch pieces
2 (8 oz.) cans whole stewed tomatoes
2 large white onions, diced
3 oz. chili powder
1 Tbsp. pepper
2 Tbsp. cilantro, chopped
1 six-pack beer
1-1/2 Tbsp. salt
2 jalapeños, diced (optional)


Wash and soak beans overnight in a large pot. Pour off water, rinse thoroughly and fill pot halfway with clean water. Add onions, chili powder, and bacon. Mix thoroughly, bring to a boil, reduce heat, and simmer 45 minutes.

Add cilantro, whole tomatoes, pepper, salt, and jalapeños; simmer approx. 1 hour. Slowly add 1/2 can (bottle) of beer* and additional water to cover the beans with approx. 3/4 inch (18 mm) of liquid.

Simmer an additional 20-45 minutes until beans are soft.

* You know what to do with the rest!


Pescado Escabeche


2 lbs (1 kg) any white fish (catfish, trout, cod, etc.)
2 green bell peppers, chopped
1/4 tsp cumin seed
1/2 tsp oregano
1/2 cup olive oil
1/2 tsp black peppercorns, crushed
2 tsp salt
2 bay leaves
1-1/2 cups white wine vinegar
4 cloves garlic, minced
2 large onions, thinly sliced
2 jalapeños, diced (optional)
pimentos, sliced
olives, fresh
oil for deep frying


Wash fish in cold running water, pat dry, cut into 2-inch pieces, and roll lightly in flour. Deep fry quickly and drain on paper towels. Place fish in a large casserole dish.

Heat olive oil in skillet and sauté garlic, green pepper, and onions. Add all spices and white wine vinegar. Bring to a boil, reduce heat, and simmer 10 minutes. Pour liquid over fish and allow to cool before refrigerating approx. 24 hours.

To serve, remove fish from refrigerator and allow to come to room temperature. Garnish with pimiento slices and whole olives.

Black Forest Smoked Trout on Toast


Serves 4

2 Smoked trout fillets*

2 Schallots
1 Tbsp Crème fraiche (or sour cream)
100 g Cream
4 Slices toast


8 Leaves Romaine Lettuce
4 Cocktail tomatoes
1 Tbsp White wine vinegar
1 Small Schallot
2 Tbsp Sunflower oil

* You can substitute your favorite smoked fish for the trout. Learn how to smoke your own fish with my Smoked Fish Tutorial.


Remove skin from fish fillets. Peel 2 shallots and slice into small pieces and place with fillets in blender or food processor.

Puree fish and shallots and gradually add crème fraiche and cream until the mixture has a smooth thick consistency.

Season with salt and pepper to taste and refrigerate until ready to serve. Wash lettuce with cold running water and pat dry with a paper towel.

Peel the other shallot, slice thinly, and combine in a bowl with vinegar, salt & pepper to taste and a small pinch of sugar.

Mix thoroughly and set aside for 2 minutes. Add sunflower oil and lettuce. Toss lightly and place 2 leaves each on 4 serving plates.

Slice the tomatoes in half, place on the lettuce, and top with small amount of the vinaigrette.

Toast the bread and cut each slice into 2 triangles. Spread the smoked trout cream on each piece and place 2 pieces on each plate next to lettuce.

Enjoy your recipes.

Alan Howard
Mexican & Barbecue Recipes

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