Faceromance

Chicken Tacos with Lime Sauce

Chicken
3 large boneless, skinless chicken breasts
1 (16 ounce) jar salsa

Place chicken in baking dish.
Season with salt and pepper.
Cover
with aluminum foil and bake for 1 hour at 325 degrees F.
Cool to
touch, then shred or dice into small pieces and put into saucepan.
Add salsa to chicken.
Set aside until ready to heat for tacos.

Lime Sauce
1 cup mayonnaise
Juice from 3 or 4 large limes

In mixing bowl combine mayonnaise and lime juice.
Whisk together
until well blended.
Refrigerate until needed.

1/2 head cabbage, shredded
1 bunch fresh cilantro, chopped
1 cup grated Cheddar cheese
1 (12 count) package taco size wheat or flour tortillas

Place desired amount of heated chicken mixture into warmed
tortilla.
Top with Lime Sauce, cabbage, cilantro and cheese.

Serve with refried beans and Mexican fried rice.

Serves 6 to 8.

Bloody Mary Salsa

Makes 3 1/2 cups.

1/2 cucumber, peeled in alternating strips, seeds removed,
chopped into 1/4-inch dice
2 small celery stalks with leaves, peeled to remove
strings, chopped into 1/4-inch dice
2 tablespoons freshly grated horseradish or
2 teaspoons prepared horseradish
2 1/2 cups cherry tomatoes, halved
4 red radishes, trimmed and thinly sliced
1/2 small jalapeño pepper, finely diced
2 tablespoons snipped fresh dill
2 teaspoons Worcestershire sauce
2 tablespoons fresh lime juice
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Combine cucumber, celery, horseradish, tomatoes, radishes,
jalapeño and dill in a bowl; toss to combine.

Add Worcestershire sauce, lime juice, salt and pepper; toss
again.
Let stand for about 30 minutes before serving.

Per serving: 21 calories, 0 g fat, 0 mg cholesterol, 5 g
carbohydrate, 302 mg sodium, 1 g protein, 1 g dietary fiber

Jalapeno Cream Sauce

1 or 2 jalapeno peppers, seeded and minced
1 clove garlic, minced
2 teaspoons vegetable oil
1/8 teaspoon salt
Dash of pepper

Crème Fraiche
1/3 cup whipping cream
2/3 cup dairy sour cream

Sauté peppers and garlic in oil, stirring
frequently, until tender, about 4 minutes.
Remove from heat; stir
in remaining ingredients including the crème
fraiche.

Makes about 1 1/4 cups sauce.

Creme Fraiche: Gradually stir whipping cream into sour cream.
Cover and refrigerate up to 48 hours.

Mexican Chocolate Sauce

Yield: 10 servings

4 ounces unsweetened chocolate
2 tablespoons butter or margarine
1/4 cup light corn syrup
1/4 cup granulated sugar
1 dash salt (optional)
1/4 cup Kahlua
1/4 cup cream

In top of double boiler combine all ingredients and cook,
stirring constantly for 10 minutes.

Serve over pound cake or ice cream.

To store, pour into a jar and cover.
Sauce keeps in refrigerator
up to 3 months.
To warm sauce, set jar in pan of hot water over low
heat.

Chipotle Salsa

Source: Tabasco, Avery Island, Louisiana

2 cups chopped fresh tomatoes
1/3 cup chopped fresh cilantro
1 tablespoon lime juice
1 tablespoon Tabasco brand Chipotle Pepper Sauce
1 clove garlic, minced
1/4 teaspoon salt

Combine all ingredients in a bowl and mix well.

Makes 2 cups.

Taco Sauce

2 (28 ounce) cans canned whole tomatoes
1 small onion
1 small green bell pepper
3 teaspoons chopped jalapeno peppers
1 (4 ounce) can chopped green chiles
2 teaspoons lemon juice
1 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon ground cumin
1/8 teaspoon cumin seeds
1 teaspoon oregano
1/2 teaspoon dried cilantro
1/2 teaspoon dried parsley
1/8 teaspoon cayenne pepper

Using a food processor, chop tomatoes, onions and peppers to a
coarse consistency.Simmer them with the jalapenos, chiles and lemon
juice for about one hour.

Add remaining ingredients, allowing dry ingredients to rest on
top of the liquid about 15 minutes before stirring in.
Simmer about
45 minutes after stirring.

Put a small amount in a dish to cool for tasting.
Adjust hotness
by adding cayenne.

For a thinner sauce add a little water while cooking.
Refrigerate sauce until ready to use.

Makes about 3 1/2 pints.

Fried Serrano Chile Salsa (Salsa de Chile Serrano Frito)

Source: Bon Appetit, May 2003

Makes about 3/4 cup.

Serrano chiles give this Mexican sauce its bite and light green
color.
Use it on warm tortillas or grilled meats.

1/2 cup olive oil
6 green serrano chiles
1 (3/4-inch thick) slice from medium-size white onion
1/2 garlic clove, peeled
1/2 teaspoon coarse kosher salt

Heat oil in medium saucepan over medium-high heat.
Fry chiles
until blistered, about 3 minutes.
Remove chiles from oil.
Cool
chiles and chile oil completely.

Line a large skillet with foil; heat over medium heat.
Add onion
and cook until softened and blacked in spots, about 5 minutes per
side.
Cool.

Cut stems off chiles.
Combine chiles, onion, garlic, salt and 2
tablespoons chile oil in blender; chop finely.
With blender
running, slowly drizzle in remaining chile oil and blend until
thick.

Can be made 1 day ahead; cover and chill.

Tangy Peach and Kiwi Salsa

This is especially good with fish, chicken or lamb.

Makes about 3 cups

4 ripe kiwi, peeled and diced
2 ripe peaches, peeled and diced
2 1/2 tablespoons rice vinegar
1 1/2 tablespoons minced fresh mint leaves
1 tablespoon lemon juice
1/2 teaspoon dried tarragon
1/2 teaspoon granulated sugar
Salt to taste (optional)

Adobo

4 large ancho chiles
1/8 teaspoon cumin seeds
1/8 teaspoon Mexican oregano
1/8 teaspoon thyme
1 tablespoon salt
2 cloves garlic, peeled
1/2 cup mild white vinegar

Toast the chiles lightly, turning them from time to time so they
do not burn.
Slit them open and remove the seeds and veins.
Put the
chiles into a bowl and cover them with hot water.
Let them soak for
about 20 minutes, then remove them with a slotted spoon to a
blender container.
Add remaining ingredients and blend into a
fairly smooth paste.
Do not over-blend.

To use, coat both sides of meat with Adobo.
Cover and
refrigerate overnight.

Heat oil and fry meat very slowly on both sides, about 20
minutes, depending on the thickness of the meat.
When meat has
cooked through, raise the heat and brown it quickly.
Garnish with
sliced scallions.

Green Onion Burritos

1 pound lean ground beef
1 small onion, chopped
8 ounces shredded Longhorn cheese
3/4 cup evaporated milk
1 can cream of chicken soup
4 ounces Velveeta cheese
1 (4 ounce) can diced green chiles
1 package green onion dip mix or Hidden Valley
Ranch Mexican mix
1 small can pimientos
Flour tortillas

Brown ground beef and onion, season to taste.
Spray a 9 x
13-inch baking dish with Pam.

Put meat mixture and some longhorn cheese on each tortilla, roll
and place in dish until all mixture is gone.

Sauce: Mix soup, evaporated milk and Velveeta over med to low
heat do not let scald.
When cheese has melted, remove from heat and
add pimientos, green chiles and green onion dip mix.
Pour sauce
over burritos.
Cover and bake at 350 degrees F for 20 minutes or
until cheese is bubbly.