YIISolutions

Fideo Easy Recipes 3 tablespoons vegetable oil 4 coils fideo 2 tablespoons minced onion 1 clove garlic, minced 1/2 cup canned tomato sauce 3 cups water Salt Pepper Heat oil. Add fideo and cook until lightly browned. Add onion and cook until tender. Add garlic, tomato sauce and water and season to taste with salt and pepper. Bring to a boil. Lower heat, cover and simmer for 10 minutes. Makes 6 servings. x

Fried Green Tomatoes Recipe Blue cornmeal adds interest to this old pioneer standby. 3/4 cup blue cornmeal 1/2 teaspoon salt 1 1/4 pounds green tomatoes 2 tablespoons butter or bacon drippings 4 green chiles, roasted, peeled and chopped Combine blue cornmeal and salt. Slice tomatoes, then dip in the cornmeal mixture. Melt butter in a heavy skillet over medium heat. Add tomato slices and brown on one side. Flip tomatoes over to brown second side. Spread green chiles over the tops of the tomatoes while the second side is browning.

Oaxacan Style Carne Asada (Mexican-Style Thin Sliced Grilled Steak) Serves 8. 2 bunches scallions, trimmed 8 jalapeno, serrano or poblano chiles Coarse kosher or sea salt Fresh ground pepper 2 pound boneless sirloin steak, sliced into broad sheets 1/4-inch thick* 16 corn or flour tortillas 4 limes, cut into wedges Oaxacan Guacamole Fresh salsa * Ask your butcher to cut the sirloin for you on his meat slicer. You may alternatively use skirt steak or flank steak in this recipe. Roast the scallions and chiles on the grill – either on the cooking grate, or directly on the charcoals (if using wood or charcoal). Remove from heat. Cover scallions with foil and set aside; scrape the skin off the chiles with a sharp knife (placing the chiles in a covered dish to steam for a few minutes immediately upon removing them from the grill, can make peeling them easier, but the steamed chiles will be softer). Cut the chiles in half, scrape out and discard the seeds, cover the chile halves w...

Yuca Fries (Yucca Frita) Recipe 1 1/2 pounds fresh yucca (cassava), peeled 1 teaspoon salt 1 teaspoon lemon juice Vegetable oil (for frying) Lime or lemon wedges (for garnish) Cut cassava into 2-inch long rounds, then rinse. Or you can substitute frozen yucca. Put the yucca and enough cold water to cover, plus 2 inches, into a large saucepan. Add salt and lemon juice. Cover and bring to a rolling boil over medium-high heat, then lower the heat and boil until tender, about 25 minutes. Don’t let it boil longer than this or it will become mushy. Drain through a colander and allow the yucca to cool enough to be handled. Gently peel off any pinkish fibrous layers that may cling to the tuber. Cut the yucca into 3/4-inch wide wedges and remove the fibrous core with a paring knife, then discard. If the yucca is wet, dry thoroughly with paper towels. Heat 2 inches vegetable oil in a large, deep skillet or deep fat fryer to 375 degrees F on a deep fat thermometer. Fry the yucca wedg...

Baked Chicken Chimichangas Recipe 3 (5 ounce) cans white chicken, drained and flaked 1 (4 ounce) can chopped green chiles, drained 1 cup (4 ounces) shredded Monterey jack cheese 1/2 cup sliced green onions 8 (9-inch) flour tortillas Vegetable oil Shredded lettuce, salsa or picante sauce Sour cream Combine first 4 ingredients; set aside. Wrap tortillas in damp paper towels; microwave on HIGH for 15 seconds or until hot. Brush both sides of tortillas, one at a time, with vegetable oil (keep tortillas warm). Place a scant 1/2 cup chicken mixture and roll up securing with a wooden pick. Place filled tortillas on lightly greased baking sheet. Bake at 425 degrees F for 10 minutes. Top with remaining ingredients.

Grilled Mexican Chicken Sandwiches Recipe Source: Martin James’ Picnic Collection 1 1/2 tablespoons vegetable or olive oil 2 cloves garlic, minced 2 teaspoons chili powder 1/4 teaspoon cayenne (optional) 4 boneless chicken breasts 1 1/2 cups Mexican cheese blend 1/3 cup mayonnaise 4 slices sourdough bread 1/2 cup chunky salsa In a small bowl, combine oil, garlic, chili powder, and cayenne. Using a rubber spatula, spread mixture over both sides of the chicken. Prepare grill. Grill chicken until juices run clear. Combine 1 cup of the cheese blend and the mayonnaise; mix well. Toast bread on edge of grill, turn. Spread toasted side of the bread evenly with cheese/mayonnaise mix. Grill, cheese side up, 2 more minutes or until cheese begins to melt. Place a piece of chicken on toasted cheese bread and top with salsa. Sprinkle with remaining cheese. Makes 4 open-faced sandwiches.