Random El Torito Recipes (10 items)

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  (#10) Black Bean Soup

  12 ounces dried black beans
  8 cups chicken or vegetable stock
  2 teaspoons olive oil
  1 onion, chopped
  1 cup carrots, chopped
  1 cup celery, chopped
  2 cloves garlic, minced
  2 teaspoons dried oregano
  1 teaspoon dried thyme
  1 bay leaf
  1/2 teaspoon cayenne pepper
  3 tablespoons fresh lime juice
  fresh cilantro (optional)

  - Rinse black beans. Sort them by discarding shriveled or discolored ones.
  - Place beans in a stockpot, cover with water and refrigerate to soak overnight.
  - Drain beans and return to stockpot; add stock and heat to boil.
  - Heat olive oil in a large skillet over medium-high heat.
  - Add onion, carrot, celery, and garlic. Saute until tender.
  - Add Sautéed mixture to stockpot with oregano, thyme, bayleaf and cayenne pepper; cover in low heat and simmer for 3-4 hours.
  - Move soup to blender or food processor and puree to desired thickness.
  - Add lime juice and garnish with cilantro sprig if desired. Add salt and pepper to taste and serve. Makes 8 servings.
• 

  (#5) Chicken Enchiladas

  3/4 pound shredded cooked chicken
  1 medium onion, chopped
  28 ounces El Torito fire roasted green chili sauce
  1 1/2 cup sour cream, optional
  12 corn tortillas, 6-inch size
  1 1/2 cup shredded Monterey Jack cheese
  1 1/2 cup shredded Cheddar cheese, optional
  vegetable oil for softening tortillas

  - Preheat oven to 350 degress F.
  - Combine chicken and onion in a bowl.
  - In another bowl, combine enchilada sauce and sour cream if desired. - Add 3/4 cup of sauce to chicken mixture.
  - Softening tortillas: place a small amount of oil in skillet. Heat oil until hot, then dip each tortilla in oil 5 seconds per side to soften. Drain on paper towel.
  - Spread a small amount of enchilada sauce over bottom of baking dish.
  - Divide chicken mixture evenly on each tortilla and roll them up. Place them seam-side down onto baking dish.
  - Pour enchilada sauce over tortillas and sprinkle with cheese, then bake for 20-30 minutes. Makes 8 servings.
• 

  (#1) Sweet Corn Cake

  1/4 cup butter, unsalted
  2 tablespoons shortening
  1/2 cup masa harina
  3 tablespoons cold water
  10 ounces frozen corn kernels (can be substituted with canned cream corn)
  3 tablespoons cornmeal
  1/4 cup sugar
  2 tablespoons whipping cream
  1/4 teaspoon baking powder
  1/4 teaspoon salt

  - Whip butter and shortening in mixing bowl until fluffy and creamy.
  - Add masa harina and mix; add water while mixing.
  - Blend corn kernels and stir into masa mixture.

  - Mix cornmeal, sugar, whipping cream, baking powder and salt.
  - Add butter-masa mixture until blended.
  - Pour mixture to baking pan and cover with foil. Bake for 40-50 miunutes.
  - Wait to sit for 15 minutes before cutting to squares or serve using ice cream scoop. Makes 8 servings.
• 

  (#4) Sizzling Beef Fajitas

  3 pounds tri-tip or bottom sirloin of beef
  1/3 cup margarine
  2 medium Spanish onions, cut into 1/4-inch julienne slices
  4 medium green peppers, cut into 1/4-inch julienne slices
  1 teaspoon seasoning salt
  1 pound tomatoes, cut into wedges
  Lemon wedges
  * for Marinade
  2 1/2 cups soy sauce
  1 1/4 cups water
  1 1/4 cups white vinegar
  1 teaspoon minced garlic
  1 teaspoon white pepper

  - Marinade: Combine soy sauce, water, vinegar, garlic and pepper in large container. Whip with wire whisk until well mixed.
  - Place meat in shallow pan and pour marinade. Refrigerate for 3 hours.
  - Remove meat from marinade and cut into 1/2x3-inch strips.
  - Melt margarine in large skillet. Add onions, green peppers and seasoning salt. Saute until vegetables are tender.
  - Place meat in large cast-iron skillet and sear over medium heat.
  - Remove meat from skillet when browned. Place another skillet upside down over high flame. Heat almost to point of smoking for about 90 seconds.
  - Remove hot serving skillet from burner and pile with meat strips and vegetables.
  - Place tomato wedges over meat and vegetables. Garnish with lemon wedges. Makes 6 servings.
• 

  (#3) Mexican Caesar Salad

  * for Cilantro Pepita Dressing
  2 medium Anaheim chiles, roasted, peeled and seeded
  1/3 cup roasted pepitas (pumpkin seeds)
  2 cloves garlic, peeled
  1/4 teaspoon ground black pepper
  1 teaspoon salt
  12 ounces salad oil
  1/4 cup red wine vinegar
  5 tablespoons grated Cotija cheese
  2 small bunches cilantro, stemmed
  1 1/2 cup mayonnaise
  1/4 cup water

  * for Salad
  2 corn tortillas
  vegetable oil
  1 large head romaine lettuce, rinsed and spun dry
  1/3 cup finely grated Cotija cheese
  roasted red bell pepper, peeled and cut into julienne strips
  1/2 cup pepitas (roasted pumpkin seeds)

  - Combine chicken broth, onion, carrots, celery, bell pepper, potatoes, tomato paste, bay leaf, garlic, and oregano; bring to boil and simmer in a large pot for 25 minutes. Season to taste.
  - Add zuccini, tomatoes and chicken breasts; bring to boil and simmer to 10 minutes. Remove from heat.
  - Cut tortillas to matchstick strips.
  - Saute tortillas in hot oil until crisp. Set aside to drain on paper towels.
  - Place tortilla strips in individual bowls. Cover with grated cheese and ladle in soup.
  - Top soup with slice of avocado and cilantro sprig. Makes 8-10 servings.
• 

  (#9) Red Pepper Dip

  4 dried roasted japanese chilies
  6 ounces canned roasted red peppers
  1 fresh garlic clove , peeled
  1 teaspoon salad oil
  1/2 cup mayonnaise
  salt and pepper to taste
  1 tablespoon barbecue sauce
  6 -8 drops Worcestershire sauce

  - Place ingredients in a food processor or blender and blend to a smooth puree. Best with flautas, tacos, and tortillas.

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