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The Whole Enchilada, Issue #013 -- Cinco de Mayo & Menudo Recipes
May 03, 2005

The Whole Enchilada, Issue #013

The Food Lover's E-zine



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The Whole Enchilada


Issue # 013, May 3, 2005
Cinco de Mayo & Menudo Recipes
What's cooking this month ...
 

New Website Pages (opens new window)

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/

Comments, questions, or recipes? Please use my contact form or send an email to my private, subscribers only email address:

alan@mexican-barbecue-recipes.com

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