MAIN COURSES

Fideo Seco Serves 4-6 Ingredients: 1 package broken Fideo (thin pasta) 5 Roma tomatoes ¼ cup Canola or vegetable oil ¼ onion 2 cloves garlic 2 cups water powdered Chicken Consommé to taste Queso Fresco (Mexican fresh cheese) 1 avocado Mexican cream or heavy whipping cream CHILE CRUNCH  Directions:  Heat the oil and lightly brown the fido. Blend the tomatoes, onion, garlic, 2 cups water, and 3 teaspoons of Chicken Consommé. Strain the tomato sauce and add it to the browned fideo. Stir occasionally and cook for about 15 minutes or until almost done. In a 2 qt Pyrex, add the fideo and...

Corn Chowder Serves 4 Ingredients: 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) Directions: In a large saucepan, melt butter over moderately low heat. Add scallion, bell pepper, and celery and cook, stirring occasionally, until vegetables start...

Salpicón (Shredded Beef Salad) Serves 4-6 Ingredients: 3 lb beef flank or skirt steak 1 large onion, chopped 1/3 cup olive oil 1/4 cup cider vinegar 1-2 teaspoons Mexican oregano crumbled salt and pepper to taste 3-4 tomatoes, seeded and chopped 1 large 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 Cotija cheese Directions: 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...

Baked Chicken Serves 4-6 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."