Recipes for Life Read Online Free PDF

chicken broth
    ¼ teaspoon oregano
    ¼ teaspoon ground cumin
    1 chicken bouillon cube
    1 pound cooked chicken (rotisserie chicken from the supermarket works well)
    1 pound Monterey Jack cheese, coarsely grated
    2 bunches scallions (including some of the green tops), sliced, divided
    Vegetable oil
    12 corn tortillas
    1 (16-ounce) container sour cream
    First make the enchilada sauce. Melt the butter in a heavy-bottomed skillet. Stir in the flour and cook over very low heat for 3 to 4 minutes, stirring. This cooking of the roux prevents the sauce from having a raw, floury taste. Do not allow the flour to burn, though it is all right if it colors slightly. Remove the pan from the heat and let cool for a minute or so. Stir in the enchilada sauce and the chicken broth. Return the pan to the heat and bring the sauce to a simmer while stirring with a wire whisk. Add the herbs and chicken bouillon and let simmer over very low heat for 10 minutes, stirring often. If the sauce seems thin, continue simmering a few minutes longer. Set aside, covered.
    Make the filling by shredding the one pound of meat from the rotisserie chicken into bite-size pieces, then combining it in a mixing bowl with the Monterey Jack cheese and half the scallions. Mix well to blend.
    Preheat oven to 350°F.
    Heat ⅛ inch of oil over medium heat in a small skillet. Dip one tortilla at a time into the hot oil for a few seconds to soften it. Remove and put on a plate with paper towels; pat dry and set aside. Continue with the rest of the tortillas, adding more oil as needed.
    On another plate, place a scant amount of enchilada sauce and some of the filling mixture in the center of each tortilla and roll it up securely. Place the rolls, seam side down, in a 13 x 9-inch baking and serving dish, taking care that they are at least ¾ inch apart.
    Just before baking, reheat the remaining enchilada sauce and pour it evenly over the top of the enchiladas. Bake for 15 to 20 minutes, or until the cheese is melted and the sauce is sizzling around the edges of the pan. Before serving, top each enchilada with a large dollop of sour cream and a sprinkling of the remaining sliced scallions.

PUERCO PICANTE
    If you don’t think you are a pork lover, you will be after this!
MAKES 12 SERVINGS
    7 pounds lean pork shoulder roast, boneless
    1 teaspoon salt
    2 tablespoons commercial mixed pickling spices
    1 tablespoon whole cumin seeds, or ground cumin
    1 teaspoon whole black peppercorns
    1 teaspoon dried oregano
    5 cloves garlic, pressed
    2 tablespoons dark-red chili powder
    3 to 4 tablespoons Mexican chili powder
    3 (8-ounce) cans tomato sauce
    2 tablespoons (¼ stick) unsalted butter
    1 large onion, finely diced
    2 cups canned chicken broth (or more)
    Trim all fat from the pork and cut the meat into 1-inch cubes.
    Using an electric blender, grind together the salt, pickling spices, cumin, peppercorns, and oregano. Place these spices in a mixing bowl with the garlic, chili powders, and tomato sauce. Cover the bowl and set the mixture aside.
    Melt the butter in a large pot over medium heat. Add the meat and brown very slowly, stirring it occasionally, until most of the liquid the meat gives off has evaporated—this will take about an hour. Add the onion and sauté until transparent. Stir in the sauce mixture and chicken broth and simmer for about 2 hours, until the meat is tender. If the sauce becomes too thick, add a little more chicken broth.
    To make ahead: The flavor will improve greatly if the pork is made ahead and either refrigerated or frozen, then reheated to serve. Reheat at 350°F, covered, for about 30 minutes or until thoroughly heated.
    Serve with white rice, buttered noodles, or Rice Casserole with Sour Cream, Cheese, and Chiles (page 40). It’s rich but worth it!

RICE CASSEROLE WITH SOUR CREAM, CHEESE, AND CHILES
MAKES AT LEAST 10 SERVINGS
    6 cups cooked white or brown rice (page 41)
    3 cups sour cream, divided
    Salt and pepper
    1 (4-ounce) can diced green chiles,