The Whole Enchilada, Issue #013

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The Whole Enchilada

What's cooking this month ...
 

• Authentic Menudo Recipes
   

• Barbecue Sauce Recipes
   

• Cinco de Mayo Recipes

Recipe of the Month

Cinco de Mayo (May 5th) is the day Mexicans celebrate their victory over the French army, not independence from Spain.

Please enjoy these recipes and check out the Cinco de Mayo Recipes and Authentic Menudo Recipes on the website for more holiday recipes.

Red Snapper Veracruz

Serves 4

Ingredients
3		Tbsp	fresh lime juice
3		cloves	garlic
2			dried bay leaves
1-1/2		tsp	oregano, dried and crushed
3/4		cup	olive oil
4		6oz	red snapper fillets
			salt to taste
			pepper to taste
			Tomato Sauce (recipe below)   Note: This tomato sauce requires 2-1/2 hours to prepare.

Directions

Prepare marinade by blending lime juice, garlic, bay leaves, oregano, oil, salt and pepper in blender or food processor. Place fish in large baking dish and pour marinade over it. Cover and marinate about 1 hour in the refrigerator.

Preheat oven to 350 degrees F. Remove fillets from marinade and place in another large baking dish. Bake until fish is done, about 15 minutes, basting occasionally with the tomato sauce.

Do not overcook.

To serve, place fillets on a platter and cover with warmed tomato sauce. Any extra sauce can be served on the side, accompanied with white rice.

Tomato Sauce
 

Ingredients
3/4		cup	olive oil
7		cloves	garlic, divided
2		cups	white onion, finely chopped
2-1/4		lbs	tomatoes, finely chopped
3/4		cup	green olives with pimiento, finely chopped
1/4		cup	capers
6		fresh	bay leaves (or 3 dried)
1-1/2		tsp	oregano, dried and crushed
2		sprigs	thyme, (or 1 tsp dried)
2		sprigs	marjoram, (or 1 tsp dried)
1/2		tsp	black pepper, freshly ground
			salt to taste
			hot chile peppers to taste

Directions

Heat oil in saucepan. Brown 3 garlic cloves and discard. Mince remaining garlic. Brown garlic and onion in oil. Add tomatoes, olives, capers, bay leaves, oregano, thyme, marjoram, salt, pepper and chilies.

Simmer 2-1/2 hours, stirring occasionally. Sauce will be thick. Remove from heat and set aside.  Use in any recipe that calls for tomato sauce, like
Red Snapper Veracruz.
 

Easy Menudo

This is a relatively easy menudo recipe.  My favorite menudo recipe is Menudo Sonora, but the directions are too long to include in this issue of The Whole Enchilada.

Note:  If you are looking for an authentic, traditional menudo recipe, I highly recommend that you check out my Menudo Sonora recipe on the website.

Ingredients - Easy Menudo
3		lbs	beef tripe
3		lbs	hominy, frozen
3		lbs	pigs feet, quartered
1		large	onion, diced
1		bunch	green onions, cut into 1/4-inch pieces, plus more chopped small for garnish
1		bunch	cilantro, chopped, plus more for garnish
2		Tbsp	fresh oregano leaves
1		Tbsp	black pepper, freshly ground
1		Tbsp	red pepper flakes
1		head	garlic
2		Tbsp	salt
2			pequin chiles, minced (for garnish)
			Lemon wedges, (for garnish)
24			bolillos, toasted

Directions

Wash tripe thoroughly. Remove the excess fat from the tripe and cut it into bite-sized pieces. Rinse the hominy well in a colander under running water. Wash the pigs feet well also.

Combine all ingredients, except for garnishes, in a large pot with enough water to cover. Bring to a boil, and then reduce heat to low and simmer slowly until hominy opens and is cooked.

Do not overcook.

Skim the excess fat from the surface. It is best if you can refrigerate the Menudo in order to remove all of the grease.

Ladle into bowls, and garnish with additional fresh cilantro, chopped green onions, minced pequin chiles, and lemon wedges.

Serve with toasted bolillos (a Mexican bread made with corn flour, see below).

Bolillos (Mexican Hard Rolls)

Makes 3 dozen rolls

Ingredients
1		package	active dry yeast
2		tsp	granulated sugar
1-3/4		cups	warm water
1		tsp	salt
6		cups	all-purpose flour, sifted

Directions

Stir yeast and sugar together in a large bowl; stir in warm water. Add salt, then beat in flour, 1 cup at a time, beating well after each addition. Add flour a tiny bit at a time after the first 4 cups, just until the dough becomes too stiff to stir.

Turn out onto a lightly floured board and knead 8 to 10 minutes, or until smooth and satiny. Place in a lightly greased bowl, turning to grease the top of the dough, then cover with a sheet of wax paper and a towel. Let rise in a warm place free of drafts about 1 hour, or until doubled in bulk.

When dough has doubled, punch it down and allow to double again.

Cut dough into 36 equal pieces. Shape into football-like rolls, twisting each end. They should be rather flat with twisted ends. Lay rolls about 2 inches apart on a lightly floured baking sheet.

After shaping the rolls, slash the tops with a sharp knife or scissors. Cover with a towel and let rise until doubled in bulk. 

When nearly doubled, preheat oven to 400 degrees F and lightly oil the tops of the rolls with a pastry brush. Bake for 20 to 30 minutes or until lightly browned.

Enjoy your recipes.

Alan Howard
Mexican & Barbecue Recipes

http://www.mexican-barbecue-recipes.com/

alan@mexican-barbecue-recipes.com