But what you will see on this page are secrets handed
down from our family, friends, guests, and even you. So grab a pen,
or just press "print", but whatever you do, we are not held responsible
for your weight gain. Feel free to e-mail me your secrets and I will
post them here for the world to see.
||You may have seen poet Michelle
Serros (Chicana Falsa) make "Spam Espectacular" with El
Chef Chafo, Richard reheated leftover meat loaf, and if you
may have caught Flavio preparing cold cut sandwiches for a poker party.
But what it all comes down to is that Latinos / Mexicanos / Chicanos /
Pochos will eat anything when hungry enough.
Sopa de Estrallitas (Pasta
If your as poor as I am, these
packages for .25 go a long way. My mom use to make them all the time,
maybe it was because they were so good. Maybe we had no meat in the
'fridge. Anyway, my wife taught me this simple treat.
7oz package of sopa de estrellas
First heat estrellas in oil until golden
brown. Next place garlic, cubes of tomato bouillion, and water in
blender and liquify. Pour in liquid mixture and bring to a slow boil
for about 20 minutes. Wala'
2 Tablespoons of vegetable
2 cloves of garlic
2 cubes of tomato bouillion
5 cups of water
Limonada Sin Fresas
Chilaquiles (Cheesy Tortilla
One of the fine all day snack foods that will
really clog up those arteries. With cut up corn tortillas, Monterey
Jack cheese, tomato sauce, and oil.
1. 1 dozen corn tortillas cut into
bite size strips.
2. 1 cup grated Monterey Jack cheese.
3. 8 oz. tomato sauce
4. Heat up 3/4 cup of oil in your
5. Place tortillas in frying pan
and simmer at medium heat until for 2 minutes(watch for the hot jumping
6. Add sauce, cheese, and a pinch
of pepper, stir until cheese melts.
7. Lower heat and allow to cool
8. Serve alone, or with eggs, meat,
etc. Buen provecho
Enchiladas con Pollo (Chicken)
de Jack Esmith
2 cups cooked and shredded chicken
3 cups shredded monterey jack
1/2 cup chopped white onion
1 can red or green chile enchilada
sauce 18 oz
8 corn tortillas
3/4 cup sour cream
1 can chopped green chiles
1. In a small bowl combine
chicken , 2 cups cheese, green chiles
2. In a small skillet,
bring enchilada sauce to a boil, remove from
heat. Dip each tortilla in the heated sauce to soften.
3. Spoon 1/3 cup chicken mixture
and 2 tablespoons sour cream down
the center of each tortilla. Roll, place tortillas seam side down, in a
12x8 baking dish. Pour remaining heated enchilada sauce over top of the
rolled tortillas.Sprinkle with remaining cheese. Bake at 350 degrees
for 20 minutes. Serves 4
MICHELADA (for you beer lovers)
Mail your favorite recipes to:
2168 S. Atlantic Blvd. P.M.B. #332
Monterey Park, CA 91754