Free Recipes Archive
Chef: Shulammite Alaniz, Aunt Chilada’s, Phoenix, Arizona 2 cups all-purpose flour 1/4 teaspoon salt 1-1/2 tablespoons baking powder 4 tablespoons vegetable shortening 2/3 cup water or milk Oil for frying Filling, as desired Combine flour, salt, baking powder and shortening; Read More …
4 x 12 ounce cans whole tomatoes 1 x 8 ounce can olives, chopped and drained 1 x 10 ounce can green chilies, diced 2 ounces yellow onions, julienne 2 ounces green onions, chopped coarse 2 ounces cilantro, chopped coarse Read More …
2-1/2 lb masa 3 ounces cheese, shredded 1/4 cup yellow onions 1/2 tablespoon salt 3/4 cup water flour (for work surface) enchilada sauce for topping In a large mixing bowl, add masa, cheese, onions, salt and water. Mix until all Read More …
For shredded beef and beef broth : 5 lb lean chuck 2 carrots, halved water 2 medium onions, quartered 1 stalk celery, halved For chili mixture : 3/4 cup mild chili powder 4 cups canned red chili sauce 1 cup Read More …
Source: Chef Jessie Gonzales, Aunt Chilada’s – Phoenix, Arizona For tamale 5 pounds masa 2 (27 ounce) cans creamed corn 3/4 gallon lard 12 ounce water 12 tablespoons salt Corn husks Cheese for topping For filling 5 pounds long green Read More …
Source: Chef Jessie Gonzales, Aunt Chilada’s – Phoenix, Arizona 2 cups yellow onions, finely diced 1/2 cup garlic, chopped 1-1/4 cups lime juice 3 ounces triple sec 5 ounces tequila 4 ounces butter 1/2 tablespoon coriander, ground 3 tablespoons fresh Read More …
1-1/2 lbs cheddar cheese, shredded 1-1/2 lbs Monterey jack cheese, shredded 1 can (27 ounces) green chilies, diced 1-1/2 cups sour cream 1 cup flour 3 tablespoons crushed red peppers 2 tablespoons black pepper 1/2 tablespoon salt 1 cup yellow Read More …
Source: Chef Jessie Gonzales, Aunt Chilada’s – Phoenix, Arizona 1 pound lean pork 2 cloves garlic 1/2 onion, cut in half 1 teaspoon salt 6 ancho chiles, seeds and membranes removed 8 guajillos chiles, seeds and membranes removed 2 tomatoes Read More …
8 to 10 eggs, scrambled cheese for topping 1-1/2 (large size) cans tomatoes 1-1/2 (small cans) green chilies, diced 2-1/2 lb yellow onions, diced 2 bunches cilantro, chopped 2 cups tomato purée 1/4 cup Tabasco sauce 1/4 cup vegetable oil Read More …