Glaze for chicken, meat or fish 

1 Tbsp. Honey

2 Tbsp. orange juice

1/4 tsp chipotle powder

Ingredients

8 Tbsp. of chile powder

2 Tbsp. of your favorite flour

3 Tbsp. cooking oil or pork fat

1 cup water or broth

1 tsp salt 1 clove garlic

Instructions

Melt fat add flour and garlic.

Brown well add chile powder and blend. Slowly add water. Salt and cook until thick.  

Ingredients

1/2 cup blue corn meal

Instructions

2 cups boiling water. Stir corn meal in 1/2 cup cold water, add to boiling water until it thickens into a cream. Serve in cup about half full. Add boiled milk to fill cups. Add sugar or salt to taste.

Ingredients

5 cups of flour

2 cups lard

1 cup sugar

2 eggs

3 Tbsp. vanilla

1 Tbsp. crushed anise

1 tsp baking powder

2 tsp salt

Instructions

Preheat oven to 350 degrees.

Mix 1/2 cup sugar and 1 Tbsp. cinnamon used to coat cookie prior to baking.

Cream lard until light and fluffy. Add eggs one at a time, then add sugar and beat hard.

Mix dry ingredients and add with first mixture. Add vanilla to make dough. Chill in refrigerator for 30 minutes then roll out 1/2 inch and cut, then coat with cinnamon/sugar mix, place on a cookie sheet and bake for 15 minutes. Let cool for 5 minutes and recoat with cinnamon/sugar mix (optional). Makes 6 dozen.

Ingredients

4 pork chops bone in diced

7 chile pods (rinse pods, remove seeds and stems)

2 medium onions, diced

6 cloves garlic, minced

1 Tbsp. red chile powder

6 quarts water

1-2 lb. of posole

4 tsp granulated garlic

1 Tbsp. salt or to taste

Instructions

In large 10-quart pot brown pork over medium heat. Stir in chile pods, onions and garlic. Add red chile water and posole. Bring to boil over high heat. Add granulated garlic and salt. Cover and cook on low to medium heat 1-2 hours allowing flavors blend. Makes 12 servings.

Ingredients

1/2 cup hot chile powder

1 1/2 tsp chipotle powder

1 1/2 tsp ground coriander

2 Tbsp. brown sugar firmly packed.

1 Tbsp. garlic salt

1 Tbsp. black pepper

1 Tbsp. kosher salt

Instructions

Add all ingredients in a mixing bowl and stir until incorporated.

Coat meat with rub and wrap in plastic rap in the refrigerator for up to 12 hours.

Ingredients

2 tbsp oil, lard or bacon drippings

1 medium onion chopped fine

3 garlics, minced

2 cups of chicos (soak in water overnight)

6 cups of water or beef or vegetable stock

1/2 cup of red chile sauce

1 tsp salt or more to taste

Instructions

1. Warm oil over medium heat in large saucepan stir in onions and garlic and sauté until softened add the chicos and stock to pan and bring to a boil.

2. Reduce heat and simmer uncovered for 1 to 2 hours until chicos are well softened. If they remain a little chewy add hot water and continue to boil till tender but don't let them dry out.

3.Add red chile sauce, and if needed more salt cook for another 10 to 15 minutes. The chicos should remain a bit soupy.

4. Serve hot in small bowls with some liquid.

Enjoy vegetarian or add pork, chicken or beef.

Ingredients

¾ cup Blue Corn Meal

2 tbsp sugar

½ tsp salt

1 cup of boiling water

1 egg

½ cup milk

2 tbsp butter melted

¾ cup all-purpose flour

2 tsp baking powder

Roasted pine nuts (optional)

 Instructions

In a medium bowl, combine blue corn meal, sugar, salt and stir.  Add in boiling water and mix well.  Cover with a towel and let sit for 5-10 minutes.

In a small bowl, combine egg, milk, and melted butter and mix well.  Add to the blue corn mix and stir.

In another small bowl, combine flour and baking powder and mix well.  Add to the blue corn mix and stir.  Add more milk if the batter is too thick.  Add pine nuts
(optional).

Add a tablespoon of butter to a large pan over medium heat.  Add 2 tablespoons of batter and cook until the sides of the pancakes are covered with bubbles, then flip and cook the other side until golden brown. Note: these pancakes take longer to cook than regular pancakes, therefore, add an additional 30 seconds to cook if necessary. 

Serve with maple syrup.