Rice Horchata

Mexican Horchata:
Let the rice soak for 2 or 3 hours to soften, strain the rice to eliminate the excess water, transfer it to a high-speed blender and blend until it’s completely smooth, with no stray pieces of rice left. This can take as long as 10 minutes. Move it to a pitcher or jar, add the water and stir in the other ingredients making sure that everything is completely dissolved.

There is no need to strain it if you blend it right because it should essentially become rice flour in water and that’s what gives it the right texture.

1.5 cups rice
3 tsp ground cinnamon
pinch ground cloves
1.5 tsp vanilla extract
1 tsp salt
1 can evaporated milk
.5 can sweetened condensed milk
2.5 cups sugar
enough water to make 1.5 gallons of horchata

Horchata on bar

Chili Rellenos Sauce

This is not a complete recipe for Chili Rellenos, only the sauce.

1 medium white onion thinly sliced
3-4 serrano chilis
1/4 bunch of cilantro, leaves not stems, chopped
2tbs Knorr Chicken Bullion
2 8oz cans tomato sauce –Not paste
2 cans El Pato chili salsa fresco.
Salt to taste

Heat a small amount of cooking oil in a saucepan, and saute the onions and serranos until they are soft.
Then add the chopped cilantro, mix well and add the tomato paste along with the el pato sauce then rinse the cans with water and add it to the pot
Because it’s fairly salty I add the Knorr, stir it well and give it a few seconds before I taste it. After that, I decide how much salt I need.
Let it boil stirring occasionally until the sauce gets to the consistency you like.

Knorr chicken bullionEl Pato, tomato sauce and chile fresco

Homemade Enchiladas and Red Sauce

This is a recipe for homemade enchiladas and sauce (Enchiladas con Salsa Roja Casera) I got from a friend, who just happens to be the best cook I know.

She’s from Michoacan, Mx. They didn’t have a lot of money for meat, but everyone grew potatoes (papas), so that’s what they used for filling.

Nope. –No exact measurements. She cooks by taste and experience, so this is all the recipe you get.

You’ll also notice that these aren’t smothered in sauce and cheese like the enchiladas most people around here grew up with.

Basic enchilada ingredients
Corn tortillas
3-4 red potatoes
3-4 dried California chilies
1-2 dried pasilla chilies
garlic -1/2 clove
4-5 tomatoes
1 med-large white onion, finely chopped
1-2 Serrano chilies
sour cream
cotija cheese -crumbled
pork rinds
hot dogs served on the side

Boil the pasilla and California peppers until soft. About 15min -Reserve water
Allow them to cool then remove all the seeds, ribs and stems.
Blend with salt and 1/2 clove of garlic, adding a little of the water you boiled the peppers in. –Keep it saucy but fairly thick.

Boil the potatoes until soft. Allow them to cool, peel, and mash them with salt.

Make the red sauce by blending 4-5 large tomatoes, 1-2 serranos, and a little water, salt, and oregano.

Pour into a wide bowl or pan and add the finely chopped onion and one bunch of chopped cilantro. (Let it sit for a few minutes to allow the flavors to meld.)

Heat a pan with cooking canola oil (Manteca works) until the oil starts to shimmer.

Dip the tortillas in the red sauce and lay in hot oil add the potatoes and pepper sauce to the center. Use a spatula to fold each side in, overlapping in the middle. Let it fry for about 1 minute on each side.

Make diagonal slices in the hot dogs and cook them in the same oil.

While that’s finishing shred some lettuce or use the pre-shredded kind (my way)

Serve enchiladas with sour cream, cheese, shredded lettuce and pork cracklings. (and Tapatio)
Add one hot dog to each plate.