Chorizo Tostadas

Chorizo Tostadas


1 pound chorizo sausage
12 soft 6 inch corn tortillas
salt, optional
1/4 cup chopped green chili peppers
1 1/2 cups shredded Cheddar or Monterey Jack cheese

Remove sausage from casing and crumble. Dip each tortilla in hot water; drain; sprinkle with salt, if desired. Lay tortillas, in a single layer on a large baking sheet. Bake in a 500F oven for 4 minutes; remove from oven and turn over; set oven to broil. Meanwhile, in a large skillet, over medium heat, lightly brown sausage for 7 minutes; drain. Spread 2 1/2 tablespoons sausage, 1 teaspoon chopped chili peppers and 2 tablespoons shredded cheese on each tortilla; place under broiler for 1 minute or just until cheese melts. Serve hot. Makes 12.

Yucatan-Style Pork Tamales

Yucatan-Style Pork Tamales

1 pound lean pork
2 cloves garlic
1/2 onion, cut in half
1 teaspoon salt
6 ancho chiles, seeds and membranes removed
8 guajillos chiles, seeds and membranes removed
2 tomatoes
1 teaspoon dried marjoram
4 black peppercorns
2 whole cloves
1 pound masa
5 tablespoons lard
1 large banana leaf

In a large saucepan, cover the pork with water and add 1 garlic clove, 1 onion quarter and 1/2 teaspoon salt. Bring to a boil, cover and simmer until pork is tender, 45 to 60 minutes. Shred meat, reserving the stock.
Toast the chiles and place in a bowl, cover with warm water and soak for 20 minutes. Meanwhile, roast the tomatoes, peel and puree in a blender. Roast the other onion quarter, 2 cloves garlic, marjoram, peppercorns and cloves.
Drain the chiles and transfer to a blender. Add the roasted onion, garlic, marjoram, peppercorns, cloves and 1 cup of the reserved stock, then puree until smooth.
Melt 1 tablespoon lard in a skillet and sauté the chile puree for 5 minutes. Add the pureed tomatoes and sauté for another 5 minutes; add the pork, stir and cover. Lower the heat and cook for 10 minutes.
Hold banana leaf directly over the heat for 5 seconds. Cut into 5-inch squares.
Knead masa with 2 tablespoons lard for 5 minutes.
Grease one side of the banana leaf. Place a 3-inch square of masa on the lard and top with 1 1/2 tablespoons of pork mixture. Fold opposite edges of leaf towards the center and do the same with other edges to form a closed rectangle. Use strips of leaf to tie and secure. To cook, steam for about 20 minutes.