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5kg pork mince
800g ancho chiles
3 cups vinegar
1 cup water from soaking chiles
30 cloves garlic
5 bay leaves
2tsp marjoram
2tsp thyme
5tsp oregano
40 peppercorns
20 whole cloves
2 heaped tsp ground allspice
6 tbsp salt

Remove stems and seeds from chiles and place in a pot, cover with water and bring to boil. Turn off heat and allow to soak for 5 minutes. Drain and cover with reserved water and vinegar – soak 1 hour. Blend chiles and all other herbs and spices then mix in mince. Marinade at least 3 days.

Pollo Frito

Chicken marylands
10 cloves garlic, roughly chopped
4 tsp oregano leaves
chicken stock to 3/4 cover

Mix herbs and stock, add chicken legs and turn to coat. Place in oven at 180c and braise till tender, turning or basting often. Allow to cool in stock.

Brush chicken legs with oil and grill.

Serve on lettuce with rice, black bean puree guacamole and garnish.

New Years Eve BBQ Pig

1 whole pig or roasting pork with skin on
2 tsp salt
2 tbsp orange juice
1 heaped tbsp achiote
1/4 tsp cumin seed
1/4 tsp oregano
12 peppercorns
1/8 tsp dried chiles
4 cloves garlic
3 whole allspice

Blend ingredients to form a thick paste. Rub over the pork and allow to marinate as long as possible. Wrap meat in banana leaves before cooking.

New Years Eve Grilled Chicken

6 anchos
6 guajillos chillies
1 1/4 cups water
6 cloves until smooth
10 whole allspice
pinch cumin seed
2 peppercorns
1 inch stick cinnamon
2 tsp salt
2 tsp oregano
3 cloves garlic
1 1/2 tsp lard

Remove seeds and stems from chillies. Toast, cover with water and simmer 3 minutes, soak 10 more minutes. Blend 1/2 cup soaking liquid with spices, salt, oregano and garlic.

Add chiles little by little blending after each.

Heat oil in pan, fry paste 5 minutes stirring. Spread over chicken and marinate. Cook in oven in closed container and cool before storing.

Grill before serving.

Habas Guisadas Con Huevos (Broad beans with egg)

1 cup cooked, peeled beans
2 tbsp oil
3 tbsp finely chopped onion
1 clove finely chopped garlic
2 sm finely chopped tomatoes
2 fresh mint sprigs
4 eggs, lightly beaten
Salt to taste

Fry onion and garlic without browning. Add tomato and cook for 5 minutes before adding the beans, mint and salt. Heat through, add eggs and mix well. Place pan into the oven and bake until set but juicy. Serve with avocado, sour cream, jalepenos and salad.

Chicken Fajitas

6 chiles ancho
10 chiles pasilla
1 kilo Chicken

Toast 6 chiles ancho and 10 chiles pasilla on the grill. Cover with hot water and allow to soak for 20 mins.

Place chiles with one cup soaking water in blender. Discard the rest of the water.

1 inch cinnamon stick
5 whole cloves
6 peppercorns
1/4 tsp thyme
1/4 tsp marjoram
1/4 tsp cumin seeds
6 garlic cloves
2 tbsp white vinegar

Add all spices to the chilli.

Slice the chicken into thin strips and coat evenly with seasoning mix. Allow to marinate for at least 24 hours.

Pan fry chicken till nearly cooked, then add sliced onion, capsicum, squash and zucchini. Cook till till tender. Serve with rice, lettuce, cheese, diced tomato, onion, sour cream, salsa, guacamole and tortillas.

Chuletas de Puerco Adobadas (beef fajitas)

4 large anchos chiles

Toast 4 large anchos chiles on grill. Cover with hot water and allow to soak for 20 minutes.

1/8 tsp cumin seeds
1/8 tsp oregano
1/8 tsp thyme
1 tsp salt
2 cloves garlic
1/2 cup white vinegar

Blend ingredients into a smooth paste. Spread over.


500g mince
1 medium onion, grated
1 lg potato, grated
1 carrot, grated
3 cloves garlic, diced
1 tsp garlic salt
1 tsp oregano
1 tsp black pepper
1 tsp cayenne pepper
1 tsp curry powder
1 tsp mixed herbs
2 tbsp soy
3 tbsp tomato sauce
1 cup breadcrumbs
2 eggs
Salt to taste

Mix. Cook. Eat.

Carne Enchilada (chile seasoned meat)

2oz anchos
2oz guajillos
1/4 cup mild vinegar
4 peppercorns
3 whole cloves
1/2 inch cinnamon stick
1/2 tsp oregano
1 small tomato
1 1/2 tsp salt
1/4 cup water

Soak chiles in water 10-15 minutes. Blend dry ingredients in water till smooth, then add chiles one by one until smooth paste. Rub meat through, leave uncovered in fridge mixing often to dry marinade, then cover.

Stuffing for Chiles Rellenos II

1 kg boneless pork shoulder
1/2 white onion – roughly chopped
Salt to taste

Place in pan, cover with water and simmer till tender. Remove meat, reduce stock to 1 1/2 cups. Shred meat.

2 lg tomatoes, roughly chopped
1/4 whits onion
2 whole cloves
2 sm garlic cloves

Blend together, cook for 10 minutes over a hot flame, stirring constantly. Add meat and stock.

1 inch cinnamon stick
2 tbsp vinegar
20 almonds – skinned and chopped
1/4 cup raisins
1/3 cup roughly chopped parsley
1 tsp sugar

Add final ingredients and cook till nearly dry.

Stuff into sweet banana chiles with seeds and stems removed.

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