cooking

Albondigas (Spanish Meatballs)

1. clove garlic and ½ onion pureed in blender (also garlic salt can be substituted for garlic)
2. 1 cup rice
3. ¼ - ½ cilantro chopped
4. Approx 3 carrots and approx 2 stacks of celery chopped then pureed in blender with ¼ water.
5. 2-3 pounds of ground beef
6. 1 through 4 mixed in a big bowl
7. make 5 into meatballs and place in pan
8. add water to boil meatballs and vegetables


Chile Colorado (red chile)

1. 10-20 chile pods with stem removed boiled
2. 10 small red chile (chile de arbol) if you want to make it hot
3. ½ onion
4. 2-3 cloves garlic (2 teaspoons garlic salt for substitution)
5. ½ teaspoon cumin (spice)
6. mix everything (puree in blender until you cant see seeds)
7. round steak or pork cut into pieces
8. chopped peeled potatoes, same amount as pieces of meat (7) then rinse
9. 7 placed in pan, with little vegetable oil so the meat doesn’t stick to the pan
10. pinch of pepper in pan
11. brown meats
12. add potatoes and chile and simmer until potatoes are soft

rice
1 cup rice with little vegetable oil, make it brown a little brown, add 2 cups water and add 1 and ½ tablespoons caldo de tomate (tomato bouillon)
cover rice with pan cover
simmer low for 15 min until moisture water is out

Mole

1 clove garlic (or garlic salt)
½ onion
10-20 little chile without stem (chile de arbol)
1 jar dona maria mole sauce
1 can chicken broth

mixed in a blender

1 chicken cooked and deboned

mix both and simmer for 15 min

potatoes with chorizo

cook chorizo until red, mix potatoes (chopped) then add water to steam, cover pan.

Fideo

Add vegetable oil, add the “pasta” stir and turn until different mixed brown colors, add water to full, do not cover.


Beans

Boil with water and spoon of tomato (check up)
Fry beans, remove grease