FROM
TH E
N E W
M E X IC A N
K IT C H E N
l
S p a rk lin g M a r g a r ita s
s t a r t t o f i n i s h
20 min.
1
cup bianco (white) tequila
2/3
cup lime juice
Vi
cup agave nectar
Sparkling wine or champagne (about
V A
cups)
Lime peel strips or very thin lime slices
In a cocktail shaker combine half the tequila, lime
juice, and agave nectar with plenty of
ice.
Shake for
5
seconds and strain mixture into three glasses.
Repeat with remaining tequila, juice, and agave
nectar. Top each serving with sparkling wine. Add
a lime peel strip. Add additional lime juice to taste.
Makes 6 servings.
e a c h s e r v i n g
188
cal, O gfat, 0 mg chol,
1 mg sodium,
18
gcarb, 1 g fiber, Ogpro.
C h o riz o -P e p p e r H a n d P ies
p r e p
45
min.
c o o k
17
min.
b a k e
12
min.
o v e n
400
°F
1
Tbsp. extra-virgin olive oil
V
a
cup finely chopped red onion
2
cloves garlic, minced
Vi
a yellow sweet pepper, seeded and
finely chopped
5
oz. uncooked chorizo sausage
Vz
cup chopped tomato, fresh or canned
1
tsp. dried oregano, crushed
Vz
tsp. ground cumin
4
oz. grated queso fresco
(V
a
cup)
1
17
.
3
-oz. pkg. frozen puff pastry sheets
(2 sheets), thawed
1
egg yolk, lightly beaten
1
Tbsp. milk
1
recipe Sweet Pepper Topper,
right
(optional)
Taco sauce or salsa (optional)
1
. For filling, in a large skillet heat oil over medium
heat. Add onion, garlic, and sweet pepper. Cook
7
minutes or until tender, stirring occasionally. Add
chorizo. Cook
5
minutes or until no longer pink,
breaking up sausage and stirring occasionally. Drain
fat. Return to heat; add tomato, oregano, and cumin.
Simmer, uncovered,
5
to 8 minutes or until liquid is
evaporated. Season with
salt
and
black pepper.
Let
cool. Add the queso fresco and stir to combine.
2
. Preheat oven to
400
°F. On a floured surface with
a floured rolling pin, roll puff pastry to Vs-inch
thickness. With a 3V2-inch round cookie cutter, cut
24
circles. Place
1
tablespoon filling in center of each
circle. Combine beaten egg yolk with milk. Brush
edges of half the circle with egg wash. Fold circle over
to enclose filling; pinch edges together to seal. Brush
tops with egg wash. Place on an ungreased baking
sheet; bake 12 minutes or until golden brown.
3
. Serve warm with Sweet Pepper Topper and taco
sauce for dipping. Makes
24
hand pies.
Sweet Pepper Topper In small bowl combine
1 cup chopped yellow and/or orange sweet pepper,
Vi
cup chopped pitted ripe olives, and ‘/i cup
chopped fresh Italian (flat-leaf) parsley.
Make Ahead Unbaked or baked hand pies can be
made well in advance and frozen. Remove from
freezer; place on ungreased baking sheets in single
layer. For frozen unbaked pies, bake
17
to
19
minutes. If baked before freezing, reheat
5
to
6 minutes on top rack of a
400
°F oven.
e a c h s e r v i n g
164
cal,
11
gfat,
16
mg chol,
234
mg
sodium,
12
g carb,
1
gfiber,
4
gpro.
G r ille d P o rk T e n d e r lo in
p r e p
30
min.
m a r i n a t e
30
min.
g r i l l
30
min.
s t a n d
15
min.
2
1-lb. pork tenderloins
2
tsp. olive oil
2
tsp. chili powder (hot-style, if desired)
1
tsp. ground ancho chile pepper
1
tsp. ground cumin (see Cumin,
page
186
)
1
tsp. dried oregano, crushed
1
recipe Pineapple and Papaya Salsa,
page
186
2
Tbsp. pumpkin seeds (pepitas), toasted
(see Pepitas,
above right)
Cilantro sprigs
1
. Trim fat from pork. Rub pork with the olive oil. In
a small bowl combine the chili powder, ancho chile
pepper, cumin, oregano, 1 teaspoon
black pepper,
and
1
teaspoon
salt.
Rub mixture all over pork until
well coated. Let stand at room temperature for
30
minutes or cover and refrigerate up to
2
hours.
2
. For a charcoal grill, arrange medium-hot coals
around a drip pan. Place pork on greased grill rack
over drip pan. Cover; grill
30
to
35
minutes or until
slightly pink in the center (
155
°F). (For a gas grill,
L e a rn m o re
about authentic
Mexican ingredients
and how to use them
at BHG.com/
mexicanpantry plus
get a free l-page
grocery list of
Mexican ingredients.
PEPITAS
Edible pumpkin
seeds,
above
, are a
popular ingredient
in Mexican cooking,
adding a nutty flavor
to dishes and sauces,
especially when
roasted. They're
sold raw or roasted
and salted, with or
without the white
outer hull.
HOT PEPPERS
Serranos,
above
at
left, are smaller and
hotter than jalapcnos,
above
at right. Take
out some of the fire by
removing seeds and
white veins inside of
peppers. Oils in the
peppers can burn skin
and eyes; wear gloves
or wash hands well
after handling.
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