Fried Serrano Chile Salsa (Salsa de Chile Serrano Frito)

Source: Bon Appetit, May 2003

Makes about 3/4 cup.

Serrano chiles give this Mexican sauce its bite and light green
color.
Use it on warm tortillas or grilled meats.

1/2 cup olive oil
6 green serrano chiles
1 (3/4-inch thick) slice from medium-size white onion
1/2 garlic clove, peeled
1/2 teaspoon coarse kosher salt

Heat oil in medium saucepan over medium-high heat.
Fry chiles
until blistered, about 3 minutes.
Remove chiles from oil.
Cool
chiles and chile oil completely.

Line a large skillet with foil; heat over medium heat.
Add onion
and cook until softened and blacked in spots, about 5 minutes per
side.
Cool.

Cut stems off chiles.
Combine chiles, onion, garlic, salt and 2
tablespoons chile oil in blender; chop finely.
With blender
running, slowly drizzle in remaining chile oil and blend until
thick.

Can be made 1 day ahead; cover and chill.

Tangy Peach and Kiwi Salsa

This is especially good with fish, chicken or lamb.

Makes about 3 cups

4 ripe kiwi, peeled and diced
2 ripe peaches, peeled and diced
2 1/2 tablespoons rice vinegar
1 1/2 tablespoons minced fresh mint leaves
1 tablespoon lemon juice
1/2 teaspoon dried tarragon
1/2 teaspoon granulated sugar
Salt to taste (optional)

Adobo

4 large ancho chiles
1/8 teaspoon cumin seeds
1/8 teaspoon Mexican oregano
1/8 teaspoon thyme
1 tablespoon salt
2 cloves garlic, peeled
1/2 cup mild white vinegar

Toast the chiles lightly, turning them from time to time so they
do not burn.
Slit them open and remove the seeds and veins.
Put the
chiles into a bowl and cover them with hot water.
Let them soak for
about 20 minutes, then remove them with a slotted spoon to a
blender container.
Add remaining ingredients and blend into a
fairly smooth paste.
Do not over-blend.

To use, coat both sides of meat with Adobo.
Cover and
refrigerate overnight.

Heat oil and fry meat very slowly on both sides, about 20
minutes, depending on the thickness of the meat.
When meat has
cooked through, raise the heat and brown it quickly.
Garnish with
sliced scallions.

Green Onion Burritos

1 pound lean ground beef
1 small onion, chopped
8 ounces shredded Longhorn cheese
3/4 cup evaporated milk
1 can cream of chicken soup
4 ounces Velveeta cheese
1 (4 ounce) can diced green chiles
1 package green onion dip mix or Hidden Valley
Ranch Mexican mix
1 small can pimientos
Flour tortillas

Brown ground beef and onion, season to taste.
Spray a 9 x
13-inch baking dish with Pam.

Put meat mixture and some longhorn cheese on each tortilla, roll
and place in dish until all mixture is gone.

Sauce: Mix soup, evaporated milk and Velveeta over med to low
heat do not let scald.
When cheese has melted, remove from heat and
add pimientos, green chiles and green onion dip mix.
Pour sauce
over burritos.
Cover and bake at 350 degrees F for 20 minutes or
until cheese is bubbly.

Mexican Calzones

Yields 4 servings.

1 (15 ounce) package refrigerated pie crusts, room
temperature
1 pound ground beef
1 (4 ounce) can diced green chiles
1/4 cup water
1 (1.25 ounce) package taco seasoning mix
1 cup shredded mild cheddar or Monterey jack cheese, divided

Garnishes
Salsa
Shredded lettuce
Sour cream
Diced tomatoes
Sliced green onions

Preheat oven to 425 degrees F.

Brown beef in large skillet; drain.
Add chiles, water and
seasoning mix; mix well.

Place unwrapped pie crusts on cutting board; unfold.
Cut each
crust in half, making 4 half circles.
Place 1/2 cup beef filling on
half of each half circle.
Place 1/4 cup cheese on top of each.
Dampen edge of crust with water.
Fold sides over filling; crimp
edges with tines of fork.
Place on ungreased baking sheet.

Bake for 10 to 15 minutes or until golden brown.
Cool on baking
sheet for 5 minutes.
Garnish as desired.

Roast Fajita Burritos

Source: Iowa Farrmer Today

Leftover roast beef, sliced thin or bite-size
1 medium onion, coarsely chopped
1/2 red pepper, coarsely chopped
1 cup shredded Colby jack cheese
6 soft tortillas
1 can condensed creamy chicken verde soup

Fill soft tortilla shells with meat, onion, peppers and 1/8 cup
shredded cheese per tortilla.

Roll tortillas and line up in a sprayed dish.
Pour chicken soup
over the top and sprinkle remaining cheese on top.
Bake at 350
degrees F until hot throughout.

Serve with tortilla chips, salsa, lettuce, tomato, onion,
cilantro and sour cream.