Coconut Filled Limes Source: Frida’s Fiestas: Recipes and Reminiscences of Life with Frida Kahlo written by Diego Rivera’s daughter Guadelupe Rivera and Marie-Pierre Colle 16 limes 1 tablespoon baking soda 3 cups granulated sugar 3 cups water Cocada1 cup granulated sugar 1 cup water 1 coconut, peeled and finely grated In a non-reactive saucepan, simmer [...]

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Green Enchiladas Sauce1 1/4 pounds fresh tomatillos2 fresh jalapeno peppers1/2 large onion, finely chopped1 large garlic clove, minced1 tablespoon vegetable oil2 cups chicken broth1/4 teaspoon salt Enchiladas2 boneless, skinless chicken breasts2 tablespoons minced onion1/4 teaspoon salt1/2 tablespoon vegetable oil Monterey jack cheese, shreddedSour cream To make the sauce bring a medium pan of water to [...]

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Sweet Tamales 5 cups Masa Harina?2 teaspoons salt, or to taste1 teaspoon baking powder1 tablespoon cinnamon1/2 cup granulated sugar1 cup lard (no substitutes)3 cups chicken stock, heated2/3 cup pecans, coarsely chopped3/4 cup raisins3 ounces corn husks, rinsed and soaked in hot    water for several hours to soften Combine Masa Harina?, salt, baking powder, cinnamon an [...]

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Chicken and Sour Cream Enchiladas 1 (16 ounce) container sour cream, divided2 cups chopped cooked chicken 8 ounces shredded Colby and Monterey Jack cheese, divided 1 jar thick-n-chunky salsa, divided 2 tablespoons chopped cilantro (optional) 12 (6- to 8-inch) corn or flour tortillas Mix one cup of sour cream, chicken, 1 cup of cheese, 1/4 [...]

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Green Chile Hominy 2 (13 ounce) cans white hominy3 tablespoons onion, grated1 1/2 cups sour creamSalt, to taste1 1/2 cups jack cheese, shredded4 roasted green chiles, skins and    seeds removed, chopped, or    2 small can green chiles, chopped Mix all ingredients together in a large casserole. Bake at 350 degrees F for 30 minutes. Serves [...]

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Arizona Cheese Crisp 3 (or more) medium flour tortillas1/2 pound Oaxaca cheese, shredded1/2 pound Monterey jack cheese, shredded1/3 pound anejo cheese, grated1/2 pound Poblano peppers, roasted, peeled, sliced1/4 cup cilantro, finely choppedOil (for frying) Preheat oven to 350 degrees F. Roast Poblanos and remove skins and seeds. Slice into thin decorative slices. In large fry [...]

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Carne Guisada (Beef Stew) This recipe can be used for Beef Stew Tacos. 1 (1 1/4 pound) chuck roast, cut into bite-size pieces2 tablespoons all-purpose flour1 tablespoon vegetable oil1 green bell pepper, chopped1 medium onion, chopped1 or 2 fresh jalape?os, minced1 1/2 cups beef stock1 tablespoon tomato paste2 teaspoons cumin seeds, toasted and ground1/2 teaspoon [...]

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Corn Pudding Even though it is somewhat sweet, it is a side dish and is not a dessert. 1 (12 ounce) can evaporated milk1/4 cup all-purpose flour2 (16 ounce) cans cream-style corn4 eggs, slightly beaten1/2 cup granulated sugar1/4 cup raisins1 teaspoon baking soda1 teaspoon salt1 teaspoon vanilla extract Shake 1/2 cup of the milk and [...]

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Country Pan-Fried Chicken 3 pounds chicken breasts and legs1 egg2/3 cup buttermilk2 cups flourSalt, to taste1/2 teaspoon cayenne pepper1 teaspoon black pepper1 cup lard1 cup solid white vegetable shortening Let chicken warm to room temperature. Wipe with a damp cloth. In a wide bowl, beat egg with buttermilk. Place flour, salt and peppers in a [...]

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Green Goddess Dressing Green Goddess Dressing originated in San Francisco. 1 cup sour cream1 cup mayonnaise1 tablespoon lemon juice1 tablespoon white wine vinegar1 tablespoon anchovy paste1 teaspoon minced parsley1/3 cup diced onionSalt and pepper Blend together sour cream, mayonnaise, lemon juice, vinegar, anchovy paste, parsley and onion; season to taste with salt and pepper. Mix [...]

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