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The Whole Enchilada, Issue #001 -- We're Smokin'
October 27, 2003

The Whole Enchilada, Issue #001
We're Smokin'

October 28, 2003

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 # 001, October 2003
What's cooking this month ...
New - Smoked Fish Pages
Recipe of the month
   Refried beans
Free cook books

New - Smoked Fish Pages
You have your smoker ... you have your fish ... How do you get that delicious smoked fish flavor? Smoked fish has been around for centuries but not everyone knows how to do it.

Due to popular demand, I created a short tutorial I call Smoked Fish 101. Everything you need to know about smoked fish is here ... curing your fish, hot smoked method, cold smoked method, how to choose a smoker, and choice of wood.

Learn the art of smoking fish from A to Z ...

Please click here for Smoked Fish 101

Smoked Salmon Treasure Chest
OK ... You still have your smoker ... you still have your fish. You graduated with honors from Smoked Fish 101 and know everything about smoked fish - except for those secret smoked salmon recipes.

The Smoked Salmon Treasure Chest will get your collection of smoked fish recipes off to a good start.

Recipe of the Month
Chalupas or tostadas - what's in a name? Whatever you want to call them, these tasty, crispy fried tortillas make a great appetizer or main course. I'm from South Texas and prefer "chalupa" - that's the Tex Mex name ... "tostada" is the traditional Mexican name ...

As Shakespeare said, "A rose by any other name would smell as sweet."

12 Corn tortillas
   Vegetable oil for frying tortillas
6 cups refried beans
   (see recipe below or use canned)
1/2 lb Sharp cheddar cheese, grated
1 large Tomato, chopped
1 medium onion, chopped
3 cups Iceberg lettuce, shredded
   Salsa or picante sauce as condiment

Heat about 1/2 inch of vegetable oil in a small skillet. Fry tortillas on both sides until very crisp, but be careful not to burn them. Drain on paper towels and keep warm on a paper towel-covered cookie sheet in the oven.
Note: The oil temperature is important - if the oil is not hot enough, the tortillas will soak up the oil, be limp, and your chalupas will fall apart when you eat them.

When the oil begins to bubble rapidly over the tortilla as soon as it is put in and the tortilla becomes crisp quite quickly, the oil is hot enough.

Remove warmed tortillas from the oven and cover each with a thick (approx. 1/4 inch) layer of refried beans. Top with lots of Cheddar cheese and sprinkle with chopped onion.

Place chalupas on a cookie sheet and brown under broiler until cheese melts. Watch them closely so that they do not burn.

Top with shredded lettuce and tomato and serve.

Refried Beans (Frijoles Refritos)
4 cups Pinto beans, cooked
2 Tbsp Bacon grease
   (can substitute shortening or vegetable oil)
   Juice from pinto beans

Heat bacon grease in a medium skillet. Drain cooked pinto beans and reserve the juice. Add beans to skillet and mash with a heavy spoon or potato masher until the beans form a thick paste.

Cook the bean paste over medium heat for about 5 minutes, stirring frequently. Add a little bean juice as required to maintain consistency.

The finished beans should be thick enough to stick to a spoon if they will be spread on chalupas (tostadas), a little thinner if they are to be used as a side dish or condiment.

That's all for this issue. Next month will feature holiday recipes. I can't wait ... tamale season is coming soon! See you next month.

Alan Howard
Mexican & Barbecue Recipes

P.S. In case you haven't checked out the entire site, don't miss the free cookbooks. There are over 300 great recipes in these two cook books.

Get the Complete Cookbook Guide - 2 Free cook books

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