> El Cholo Chicken Tostadita
> Chicken Enchiladas
> Green Enchilada Sauce
> Calabacitas
> Chilaquiles
> Carne Adovada (Marinated Pork)
> Chile Con Queso Dip
> Chile Relish
> Chile Rellenos (Stuffed Green Chiles)
> Chile Rellenos with Raisins
> Chili Bread
> Chili Caribe
> Chili Con Papas
> Enchiladas, Low Fat
> Flan
> Green Chile and Cheese Pancakes
> Guacamole
> Guacamole, Easy
> Green Chile Sauce
> Mexican Mole Sauce
> Natillas
> Paella
> Quick Quesadillas
> Red Chile Sauce
> Tortillas, Corn-Meal
> Tortillas, White

El Cholo Chicken Tostadita
4 medium chicken breast halves
1/2 cup lime juice
Salt, pepper
2 cups shredded iceberg lettuce
1 small head butter lettuce, shredded
1/2 cup shredded red cabbage
1/4 cup thin-sliced green beans
1/4 cup green peas
1/2 cup julienned cooked or canned beets
1/2 small jicama, peeled and julienned
1/4 cup sliced pitted ripe olives
1 avocado, seeded, peeled and sliced
4 ounces aged dry jack cheese, shredded
1/2 cup sour cream or creme fraiche
Orange-Lime Dressing
6 (10-inch) whole-wheat flour tortillas, fried

Marinate chicken breast halves in lime juice at least 2 hours or overnight. Season to taste with salt and pepper. Grill until browned on both sides. Cool, then cut into strips.

Combine lettuce, cabbage, green beans, peas, beets, jicama, olives, avocado, cheese and some sour cream. Toss with some Orange-Lime Dressing to moisten. Place 1 tortilla on each of 6 plates. Divide salad among tortillas. Top with grilled chicken strips and remaining sour cream. Serve with remaining Orange-Lime Dressing.

Makes 6 servings.
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Chicken Enchiladas
2 large chicken breasts
1 dozen tortillas
1 cup sour cream
1 lb monterey jack cheese
1 cup sour cream
1 small head lettuce
1 small white onion, sliced
1 quart corn oil
2 bay leaves
1 tsp dry onion flakes
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Green Enchilada Sauce
Place chicken breasts in a sauce pan with bay leaves, onion, and enough water to cover, and simmer over medium heat for 30 minutes or until chicken is done and tender. Rinse chicken with cold water, and shred into small pieces lengthwise by hand.

Heat a medium skillet (8") over medium high heat 3 minutes and add a teaspoon of corn oil. Fry tortilla over hot oil for about 15-20 seconds and turn over for same amount of time. Remove from oil and soak in absorbent paper towels. The tortilla should be very soft (NOT CRISPY!) at this point. If the tortilla crisps, decrease the frying time, or reduce the heat! Repeat with remaining tortillas. Add oil to skillet as needed. Soak off as much oil as possible in paper towels and spread tortillas out individually.

Fill each with enough chicken to allow the tortilla to be rolled loosely, and arrange in a 9 x 12 x 2 baking dish in a single layer. Spread sour cream over the layer of enchiladas. Pour green enchilada sauce over the enchiladas. The sauce should cover and drown them. Spread shredded cheese over the top.

Bake at 375°F for 25 minutes. Garnish with shredded lettuce and onion slices. Serve with red Spanish or Mexican rice and beans.

Makes 4-6 servings.
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3 strips bacon (or turkey bacon) cut in pieces
1 pkg. frozen corn
1 small, chopped, onion
2 lb. fresh zucchini-italian squash
1/2 cup diced fresh, or frozen and thawed green chile
Fry bacon till crisp. Set aside. Pour off most of fat, add onion, corn, and chile and cook for 15 minutes. Then add squash. Cover and simmer until squash is done. Approximately 20 minutes. Garnish with crumbled bacon.
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1 dozen tortillas, cut into bite-size pieces
2 cups red chile sauce or Southwestern Cooking Sauce
1 small, finely chopped, onion
1 cup grated cheese or low-fat cheese
1 clove garlic, mashed
Salt to taste
Bake tortilla pieces in 350 degree oven for approximately ten minutes. Add tortilla pieces to hot chile sauce, stir in garlic and onions. Allow to simmer until tortillas are almost dry. Transfer to hot platter, top with grated cheese, and sprinkle with shredded lettuce, if desired.
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Carne Adovada (Marinated Pork)
2 cloves garlic
1 teaspoon salt
1 teaspoon oregano
1 & 1/2 lb. lean pork steaks
Red Chile Sauce
Add garlic, salt and oregano to chile sauce. Place pork steaks in large glass baking dish and pour chile sauce over steaks. Cover and refrigerate for 24 hours. Place marinated steaks in a 350 degree oven and roast for 40 to 60 minutes. Eat as a steak, with beans or rice, or cube the steaks and use in burritos.
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Chile Con Queso Dip
1 lb. Velvetta cheese
1 1/2 cups tomatoes, drained well
1 cup Green Chile chopped , fresh, or frozen, (or 4-5 long green chiles)
1 medium onion, chopped
1 or 2 cloves garlic, chopped
1 Tablespoon cooking oil
Cook onion and garlic in oil until clear and just beginning to brown. Add cheese and melt. Add remaining ingredients and heat through. Serve in chafing dish with tostadas, toast points or fresh vegetables. Can also be served over pasta or baked potatoes.
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Chile Relish
1 large head cabbage
1 large onion
2 green tomatoes
2 fresh red peppers
2 whole green chile peppers or 1/4 to 1/2 cup chopped Green Chile,
1 cup cider vinegar
1 1/2 teaspoon salt
1/2 cup sugar
Wash and rinse vegetables. Chop vegetables coarsely in blender or food processor. Heat vinegar in sauce-pan until it begins to boil. Add salt and sugar, and simmer a few minutes longer. Pour into vegetables. Mix well, and set entire mixture to heat for 15 minutes, stirring to prevent burning. Pour into jars for canning or refrigeration.
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Chile Rellenos (Stuffed Green Chiles)
12 whole Green Chiles, fresh (roasted & peeled), or thawed
1 lb. sharp cheddar cheese or Monterey Jack cut into strips
Vegetable oil for frying

Batter Ingredients:
1 cup flour
1 cup cornmeal
1/2 teaspoon baking powder
1 cup milk
2 eggs, beaten
1/2 teaspoon salt

To prepare:
Heat 3 or 4 inches of oil in a deep frying pan until hot.
Slit each chile open below stems on one side. Remove seeds if desired.
Insert the cheese strips into each chile
Combine dry batter ingredients in bowl.
In another bowl, mix milk and eggs.
Roll each relleno in dry mixture, coating well. Dip in egg mixture, roll again in dry mixture and coat well.
Fry in deep, hot oil until golden brown.
Drain on paper towels.
For a lower fat alternative, follow steps 1-4 and then cook on a lightly oiled grill until golden brown.
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Chile Rellenos with Raisins
1 cup Green Chile fresh (roasted, peeled and chopped) or frozen,
1 lb. lean ground beef
1 tablespoon cinnamon
1 cup sugar
2 eggs, beaten
1/2 lb. ground pork
1 cup ground raisins
oil for frying
Brown meat in large pan and pour off grease. Add cinnamon, sugar, green chile and ground raisins. Mix well and let cool. Form into balls the size and shape of a small egg. (Flour may be sprinkled on mixture if hard to handle). Dip each molded chile ball into egg (beat 2 egg whites until stiff, and fold in 2 egg yolks and 1 teaspoon salt) until well coated and fry in deep oil until brown; drain on paper towels.
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Chili Bread
1 package dry yeast
1/4 cup warm water
4 1/2 cups flour
1/2 cup melted butter
1 cup warm milk
1/4 cup sugar
1 teaspoon salt
1 egg
1 1/2 cups finely chopped onion
1/2 cup melted butter
3 tablespoons red chili powder or 1 cup frozen green chile, thawed
1/2 cup of grated cheese (optional)

Dissolve yeast in water. Mix in 2 cups of flour, butter, milk, sugar, salt, and egg. Beat for 2 minutes. Add enough flour to make a stiff dough. Turn onto a floured board and knead until smooth. Put in a greased bowl, turn over, and cover with a clean cloth. Put bowl in a warm place with no drafts and let the dough rise until doubled (about 1 hour).

Combine remaining ingredients for filling. Punch dough down and roll into an 8 x 20 inch rectangle. Cut into four 2 x 20 strips. Spread filling on each strip and fold over length wise. Twist 2 strips together and form in a circle on greased cookie sheet. Cover with clean cloth and let rise until doubled. Brush with beaten egg and sprinkle with chili powder. Bake at 350 degrees for 40 minutes.
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Chili Caribe
Clean and seed dry red chili pods. Wash in warm water then soak in hot water until soft. Place chili pods in blender and cover with water. Blend into a smooth paste together with one clove garlic and salt to taste. Oregano may be added for additional seasoning.
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Chili Con Papas
1 tablespoon cooking oil
2 teaspoons salt
4 large peeled and diced potatoes, cold
2 medium chopped onions
2 fresh (peeled roasted and chopped) green chiles, or 1/2 cup frozen and thawed green chile,
Sauté onions until tender. Add green chile. Add diced potatoes and cook until hot and thoroughly mixed. If raw potatoes are used, add boiling water to cover, cook down until tender and creamy. If cooked potatoes are used, only add a small amount of water.
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Enchiladas, Low Fat
Use corn or blue corn tortillas. Cover with a paper towel and sprinkle with a few drops of water. Heat in microwave for approximately 30 seconds. To top of each tortilla, add any combination of Spanish rice, whole beans, chicken, low fat cheese and top with your favorite red or green chile.

Quick Spanish Rice: Lightly brown 1 1/3 cup Minute Rice, 1/2 cup sliced onion, and 1/3 cup sliced green (bell) pepper using cooking spray (or a small amount of oil) in a non-stick skillet. Add 1 1/2 cup hot water, two 8 ounce cans tomato sauce, 1 teaspoon salt, and a dash of pepper. Add red chile powder or chopped green chile to taste. Mix well, bring to a boil, reduce heat, and simmer 5 minutes. Makes 4 servings.

Beans: Soak 2 cups of your favorite beans (we suggest pinto or black beans) overnight. Cook the next day, or start them the evening before in your slow cooker, on low, in 5-6 cups of water. Add pork, garlic, onion and red chile powder as desired. Add salt only during the last half hour. Cook until tender.

Chicken: Lightly brown one or two chicken breasts in a small amount of oil in a non-stick skillet. Add one can defatted chicken stock and simmer until fully cooked. Drain stock and shred chiken and place on tortilla.

Heat Southwestern Cooking Sauce in a small sauce pan. Place the tortilla on plate, cover with rice, beans, chicken, low-fat cheese and enchilada sauce. Enjoy!
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1 1/4 cup sugar
1 cup boiling water
In a heavy pan, melt and brown (caramelize) sugar, stirring constantly. Gradually add water and continue to stir until the mixture thickens into a light syrup. Butter custard cups and put about 2 tablespoons syrup into each cup.

1 quart scalded milk
3 tablespoons sugar
1 teaspoon vanilla
6 whole eggs
1/4 teaspoon salt

Add sugar and salt to milk. Stirring constantly, gradually add hot milk mixture to thoroughly beaten eggs. Stir in vanilla. Put mixture into custard cups containing syrup and place custard cups in a large baking pan containing hot water, and bake at 350 degrees for an hour or until custard does not adhere to inserted silver knife. When cool, loosen custard from dish with a knife, invert cup, and turn out into a serving dish.
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Green Chile and Cheese Pancakes
1 egg, separated
1/2 teaspoon oregano
several sprigs minced parsley
1/2 cup green chile -- fresh (roasted, peeled and chopped) or thawed if frozen,
1/2 cup grated cheddar cheese, or low-fat cheese
1 1/2 teaspoon flour
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/3 cup finely chopped onion
1 tablespoon chopped pimiento
1/4 cup chopped celery
Beat egg white until stiff and add flour, oregano, parsley, salt and sauce to beaten egg yolk, and mix well. Stir into beaten egg white. Fold in remaining ingredients. Drop in small amounts on a hot, slightly greased griddle. Brown on both sides, then reduce heat to finish cooking. Goes great with meat of any kind.
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3 avocados
1 clove minced garlic
juice of 1/2 lemon
2 tablespoons grated onion
green chile -- fresh (roasted, peeled and chopped) or frozen
salt to taste
Skin avocados, mash with fork until smooth. Add other ingredients in order given. Serve on lettuce, or use as a dip. (If you leave the avocado pit in the guacamole while you are waiting to serve it, it will remain green longer).
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Guacamole, Easy
2 - 3 avocados
juice of 1/2 lemon
salsa to taste
Mash, or finely chop, avocados. Add other ingredients.
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Green Chile Sauce
Cooking oil (optional)
One small chopped onion
1-2 cloves garlic, minced or crushed
3-4 cups water or broth
½ to 2 cups green chile
Fresh – roasted, peeled and chopped
Or, frozen and thawed (use liquid also)
Or, Just Plain Green Chile from the jar
1 tsp. Salt if desired

Use just enough oil to film the bottom of your pan (or a non-stick pan) and lightly brown the onion and garlic. Add remaining ingredients and simmer at least 15 minutes. Serve over, or tucked into, just about anything but ice cream or chocolate pudding.

Brown meat in a little oil in a large heave stew pot. Add onions and diced potatoes and brown with meat. After browning pour off any excess fat. Add remaining ingredients, bring to a boil and simmer at least 30 minutes. Serve with warm flour tortillas.
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Mexican Mole Sauce
2 medium green peppers
1/4 cup blanched almonds
1 large clove garlic
1 can tomatoes (1 lb. 12 oz.)
2 whole canned pimientos
1/4 cup salad oil
1 1/2 teaspoon salt
2 tablespoons red chili powder
1/8 teaspoon cloves
1 medium onion, quartered
1/4 cup peanuts
1/4 cup coarsely broken saltine crackers
1 cup chicken broth or chicken bouillon
dash pepper and ginger
1/8 teaspoon cinnamon
1/2 oz (1/2 square) Baker's chocolate
Wash, seed, and cut into pieces the peppers. Put through a food grinder peppers, onion, almonds, peanuts, garlic, and crackers. Sieve or put through a strainer the tomatoes and pimientos. (You may use either fresh or canned tomatoes). Heat salad oil in heavy frying pan. Add the ground and strained mixtures. Add chicken broth, and stir in remaining spices and seasonings. Simmer slowly for 30 minutes, stirring occasionally. Season further if necessary and add the unsweetened chocolate, stirring until melted. Add hot roast chicken, cut in serving pieces to sauce.
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1 cup milk
5 egg yolks
1 cup flour
3 cups milk
1 cup sugar
2 tablespoons vanilla

Beat the 5 egg yolks. Add to 1 cup of milk. Mix 1 cup of flour and 1/4 cup of sugar. Warm 3 cups of milk, 3/4 cup sugar and 2 tablespoons vanilla, add egg yolk mixture slowly and boil to thicken.

Before serving, whip the egg whites to a peak, add 1/4 cup of sugar and fold the Natillas and sprinkle with cinnamon and nutmeg.
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2 chickens, cut up
1/4 pound uncooked ham, cut
2 cloves garlic, minced
1 medium onion, chopped
1 1/2 cup canned tomatoes
1/2 teaspoon saffron
1 tablespoon salt
dash of pepper
few sprigs parsley, torn
6 cups boiling water or bouillon
1 1/2 cups uncooked rice
1 package frozen peas, thawed
1 12 ounce package frozen shrimp, shelled and thawed
1 small can lobster
1 four ounce pimientos, cut

Brown chicken pieces quickly in oil in large frying pan; remove to a large, heavy, covered pot. Drain all but 1/4 cup oil from frying pan; sauté onion, garlic until limp. Add ham, tomatoes, saffron, several whole cloves, bay leaf, and rice. Cook about 5 minutes, stirring constantly. Pour mixture into pot with chicken; add salt, pepper, parsley, and boiling water, or bouillon. Stir well, bring to a boil, then cover and cook over very low heat for about 40 minutes, simmering until all the liquid has been absorbed, and chicken and rice are tender. Do not stir during the whole cooking period. Add shrimp during the last 15 minutes of cooking. (Just scatter over the top). During the last 10 minutes, add the peas and lobster; just before serving add the pimiento strips. Toward the end of cooking time, lift up rice to see if any water remains in the bottom of the pan; when all liquid has been absorbed, paella is ready.

Serve on a large platter; garnish with avocado slices and pimiento strips. Variations: Cubed lamb, and chorizos (Spanish hot sausage) with 1/2 amount of the chicken.
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Quick Quesadillas
12 flour tortillas
12 slices cheddar or American cheese
1/2 c. green chile -- fresh (roasted, peeled and chopped) or frozen,
Place cheese slices inside each tortilla and add 1 tsp. of green chile. Fold each tortilla into a half circle ... like a turnover. Melt cheese filled tortilla in a microwave oven about 20-25 seconds and serve. Makes 12 quesadillas.
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Red Chile Sauce
From Your Ristra or Pods
Snip desired number of pods (10-15 for these amounts) from bottom of ristra and rinse well. If you want a toasted flavor (tastes much better this way) roast in 325 degree oven just until brown -- be careful not to burn. Remove seeds and veins. Cover chiles with water and simmer for about 30 minutes. Cool Slightly and blend in blender or food processor until smooth.

Meanwhile, sauté 1/2 cup chopped onion and 1 to 2 cloves garlic, chopped or pressed, in enough cooking oil to film bottom of pan. Add chile puree and salt to taste and heat. Thicken with flour if necessary. Use for Huevos Rancheros, Burritos, Enchiladas, etc.

From Chile Powder
Follow the same basic recipe substituting 1/4 to 1/2 cup chile powder and 1 to 2 cups water.
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Tortillas, Corn-Meal
1 1/2 cups yellow cornmeal
1 cup sifted flour
1 1/2 teaspoon salt
2 tablespoons shortening
1/2 cup water
In a bowl, mix the cornmeal, sifted flour, and salt. Cut in shortening. Add water and stir with a fork until mixture cleans the bowl. It may be necessary to add one or two tablespoons more of water. When a ball is formed, turn our on a slightly floured, cloth-covered board, and knead into a dough. Roll bits of dough into small balls about 1 1/2 inches in diameter. Let stand 15 minutes. Roll each into a 6 inch circle. Bake at 350 degrees F. for about 15 minutes.
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Tortillas, White
4 cups flour
2 teaspoons salt
2 teaspoons baking powder
Approximately 4 tablespoons shortening
1 and 1/3 c. Warm Water

Mix dry ingredients and warm water to make a soft dough. Fold dough over itself until smooth, but do not knead or overwork. Cover and set aside for 10 minutes. Divide dough into 12 egg-sized balls and semi-flatten before rolling by hand. Cook tortillas about one minute per side on a medium high griddle until lightly speckled.
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About us

La Mexicana Spice Co. is a food company with different product lines including a fine selection of mexican chiles, herbs, spices, bread crumbs, and our newest addition our jar line, that consists of packaged chicken,fish, pork and meat seasonings. In addition to our spices and herbs line we also have a wide selection of Hispanic Mexican candies that have a very successful track record on the market for over 10 years.
Our different product lines include a fine selection of various mexican chiles, herbs, spices, bread crumbs, packaged chicken, fish, pork and meat seasonings.

Several delicious Mexican recipes including chile sauces, enchiladas, tortillas, guacamole, flan, quesadillas, chili bread, stuffed chilis and many more traditional plates.
Copyright © 2010 La Mexicana Spice. All Rights Reserved.
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