Recipes From South Of The Border

Now you can enjoy the many, unique flavors of Mexican food in your own home.

With Recipes From South Of The Border you will find the finest examples of culinary creativity from this intriguing and vibrant country.

Among the world's great cuisines, the foods of Mexico stand out in their diversity. Rooted in a history of ancient Indian civilizations, inspired by the Spanish Conquistadores of the sixteenth century, and influenced by European tastes in the later revolutionary years, it is a dynamic cuisine, adaptable but remarkably complete even in its melding of different cultures.

Explore Mexican cooking in all its delicious variety with this outstanding recipe collection for today's home cook.

Bean and Garlic Dip
2 cups Pinto Beans -- *
1/4 cup Mayonnaise Or Salad Dressing
1 each Clove Garlic -- Finely Chopped
1 1/2 teaspoons Red Chiles -- Ground
1/4 teaspoon Salt
Pepper -- Dash of
* Pinto beans can be home cooked or canned.
Mix all ingredients. Cover and refrigerate 1 hour.
Serve with tortilla chips. Makes 2 cups of dip.
BEANS COOKED IN A POT (FRIJOLES DE OLLA)
1 pound Beans - black, turtle, pink -- or pinto
An earthenware bean pot (I -- used my crock pot)
10 cups Hot water
1/4 cup White onion -- roughly sliced
2 tablespoons Lard
1 tablespoon Salt -- or to taste
2 large Sprigs epazote (only if -- black beans are used
*Pinto or pink beans will need 12 to 14 cups water
Rinse the beans and run them through your hands to make sure that there
are no small stones or bits of earth among them.
Put the beans into the pot and cover them with the hot water. Add the
onion and lard and bring to a boil.
As soon as the beans come to a boil, lower the flame and let them
barely simmer, covered, for about 3 hours for black beans and 2-1/2
hours for the other varieties, or until they are tender, but not soft.
Do not stir during this time.
Add the salt and epazote, if you are using it, and simmer for another
30 minutes. Set aside, preferably until the next day. There should be
plenty of soupy liquid.
Beef And Tequila Stew
2 pounds Meat -- *
1/4 cup Unbleached Flour
1/4 cup Vegetable Oil
1/2 cup Onion; Chopped -- 1 Medium
2 each Bacon; Slices -- Cut Up
1/4 cup Carrot -- Chopped
1/4 cup Celery -- Chopped
1/4 cup Tequila
3/4 cup Tomato Juice
2 tablespoons Cilantro; Fresh -- Snipped
1 1/2 teaspoons Salt
15 ounces Garbanzo Beans -- 1 Can
4 cups Tomatoes; Chopped -- 4 Medium
2 each Cloves Garlic -- Finely Chopped
* Meat should be beef boneless chuck, tip or round, cut into 1-inch
Coat beef with flour. Heat oil in 10-inch skillet until hot. Cook and
stir beef in oil over medium heat until brown. Remove beef with slotted
spoon and drain. Cook and stir onion and bacon in same skillet until
bacon is crisp. Stir in beef and remaining ingredients. heat to
boiling; reduce heat. Cover and simmer until beef is tender, about 1
hour.
Beef Tacos
1 pound Ground beef
1 each Chopped onion
Salt to taste
1 each Clove garlic (optional)
1 package Taco shells
1 cup Green chili or taco sauce
Saute' the beef and onion until brown. Salt to taste. Add garlic if
desired. Place a heaping tablespoon of meat mixture in each shell and
stuff with lettuce, tomato and cheese. Serve with the chili or taco
sauce and top with sour cream or guacamole for an added treat.
Bell Pepper Rajas
1/2 each Green Bell Pepper -- *
1/2 each Red Bell Pepper -- *
1/2 each Yellow Bell Pepper -- *
3/4 cup Montery Jack Cheese -- Shredded
2 tablespoons Chopped Ripe Olives
1/4 teaspoon Red Pepper -- Crushed
* Peppers should be seeded and cut into 6 strips each.
Cut bell pepper strips crosswise into halves.
Arrange in ungreased broilerproof pie pan, 9 X 1 1/4-inches or round
pan 9 X 2-inches. Sprinkle with cheese, olives and red pepper. Set
oven control to broil. Broil peppers with tops 3 to 4