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Susie Hojel
Fideo Seco recipe with Chile Crunch spicy condiment

Fideo Seco

1 package broken Fideo (thin pasta) 5 Roma tomatoes ¼ C Canola or vegetable oil ¼ Onion 2 cloves garlic 2 C water Powdered Chicken Consommé to taste Queso Fresco (Mexican fresh cheese) 1 avocado Mexican cream or heavy whipping cream CHILE CRUNCH   Heat the oil and lightly brown the fido. Blend the tomatoes, onion, garlic and 2 C water and 3 teaspoons Chicken Bou. Strain the tomato sauce and add to the browned fideo. Stir occasionally and cook for about 15 minutes or almost done. In a 2 qt Pyrex, add the fideo and baked in a 350˚ oven for about...

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Susie Hojel
corn chowder recipe with Chile Crunch spicy condiment

Corn Chowder

Makes 4 Servings 2 tablespoons butter 4 scallions, white and green tops sliced 1 red bell pepper, chopped 2 ribs celery, chopped 1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch dice 4 cups fresh corn kernels (cut from about 8 ears) 1 bay leaf 1 quart canned low-sodium chicken broth or homemade stock 2 teaspoons salt 2 cups milk 1/4 teaspoon fresh-ground black pepper CHILE CRUNCH Sour cream, for serving (optional)   In a large saucepan, melt butter over moderately low heat. Add scallion, bell pepper, and celery and cook, stirring occasionally, until vegetables start to soften,...

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Susie Hojel
Salpicón Shredded Beef Salad recipe with Chile Crunch spicy condiment

Salpicón (Shredded Beef Salad)

3 lb beef flank or skirt steak 1 lg onion, chopped 1/3 C olive oil 1/4 C cider vinegar 1-2 teaspoons Mexican oregano crumbled salt and pepper -- to taste 3-4 tomatoes, seeded and chopped 1 lg onion white or red), thinly sliced(can cover with vinegar for 1 hour to make it milder) 1-2 Tablespoons CHILE CRUNCH 3-4 avocados, chopped Lettuce cut thinly Cilantro, chopped   Option Crumbled Cortija cheese Add the beef, onion and salt to a large pot and add water to cover. Bring to a boil, reduce heat to medium-low and simmer for 1 1/2 to 2 hours,...

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Lou Nicolaides
baked chicken recipe with Chile Crunch spicy condiment

Baked Chicken

1 Roasting chicken 1/2 jar apricot preserves 2 Tablespoons CHILE CRUNCH Salt and pepper to taste Optional 8 New potatoes 1 Onion cut into 4 8 Peeled baby carrots 1 Cup chicken broth Set oven to 350. Mix apricot preserves with CHILE CRUNCH, salt and pepper. Rub all over a roasting chicken and bake about 1 hour or until done. Option: I often place whole potatoes, peeled carrots and chunks of onion in the bottom of the roasting pan with chicken broth. The vegetables will cook with the chicken and you have a "one pot meal."

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