What a fantastic class we had taught by Diana Basham. Every single one of us in attendance said we learned something new. The food was delicious and creative. Here are the recipes that Diana prepared for us.
MEXICAN COOKING
April 13, 2010
Cavalacita
My 3 Hispanic sister-in-laws all have a recipe for this. One uses Velveeta for the cheese.
4-5 yellow summer squash or zucchini, sliced
1 onion, chopped
1/2 small can green chilies
corn cut from 3 ears, or frozen corn
salt and pepper
½ can evaporated milk
6 ounces queso fresco, crumbled
Combine squash, onion, chilies, corn, salt and pepper in a pot. Add about 2 inches of water to the pot and bring to a boil. Simmer about 15 minutes until the vegetables are tender. Drain some of the water, if desired. Add the milk and cheese and heat thoroughly.
Topopo Salad
Not being a mixed vegetable lover (and raw at that!) I didn't think I would like this, but it was so delicious that I was converted.
corn tortillas
refried beans
shredded lettuce
1 bag frozen mixed vegetables
Good Seasons Italian dressing mix, prepared according to directions
cheese, grated
Fry the corn tortillas in oil until crisp. Top with refried beans. Hold the bag of frozen vegetables under the faucet until they thaw. Mix the shredded lettuce, mixed vegetables and enough Italian dressing to coat well. Add a mountain of salad mixture to the top of the tortilla, then top with cheese.
Berlinda's Tacos
Berlinda made these for us when she visited and they were really yummy. I'd never seen this method of making tacos before.
1 pound hamburger
½ teaspoon oregano
2 tablespoons dried onion
1 teaspoon dried minced garlic
¼ teaspoon Lawry's seasoned salt
12 corn tortillas
Mix hamburger and seasonings. Spread hamburger mixture on ½ of a tortilla about ¼ inch thick. Fry in hot oil in a frying pan, holding up ½ of the tortilla until it has softened enough to bend over. Then turn the taco over and fry the other side until golden. When done fill the taco with lettuce, cheese, tomato, etc.
