Tomatillo Red Chile Sauce

A simple sauce of roasted tomatillos and chile de arbol that is excellent on burritos and similar things.  This doesn't have to be spicy, but it's at its best when quite spicy.

10 large ripe tomatillos, outer skin removed and quartered
Chile de arbol to taste, ground (4-5 makes for moderate heat)
1 1/2 t cumin
2-3 cloves dry roasted garlic *see note
salt to taste
ground black pepper
50/50 mix of lime juice and cider or white vinegar to taste

Broil the tomatillos until they start to develop black spots, then transfer to a blender along with any juices they gave off.  Add in the chile de arbol, the cumin, and the garlic.  Blend together (you may have to add a little stock or water to get the right consistency).  Add the salt, pepper, and vinegar mix; taste and adjust as necessary.

Note: dry roasting garlic involves heating it, skin on, in a cast iron skillet over medium until dark spots have formed on the skin on all sides.  Remove from the skillet, remove the skin, and use as normal.

Cilantro Lime Rice

This is a seasoned rice similar to that served at a certain fast food burrito place.  It's also similar to Mexican   If you want to take it more in the Mexican side dish direction add in some chopped parsley, roasted poblano, and peas, and cook with chicken broth instead of water.

1 C basmati rice
water to cook the rice
large handful cilantro leaves, chopped
drizzle of olive oil
salt to taste
lime juice to taste

Combine basmati rice, water, cilantro, and olive oil, and cook until the rice is done (I just use a rice cooker, it'll take more attention if you use a pot).  Toss the rice to fluff it up, then sprinkle with salt and lime juice, then mix to combine.  Taste and adjust as necessary.

Guacamole

This is a pretty variable recipe, so modify it to your personal taste.

2 ripe avocados
4-5 Jalapenos or serranos, minced or to taste
1/4 to 1/3 of a red onion or half a small sweet onion, minced
1/2 C of cilantro leaves minced, or to taste
salt to taste
2 cloves of garlic, minced (optional) *see note
lime juice to taste

Scoop out the avocado into a non-metallic bowl (metal can speed up the redox reaction that browns the avocado) and sprinkle with a couple of tablespoons of lime juice to prevent browning.  Add the rest of the ingredients and coarsely mash with either a fork or a potato masher.  Taste and adjust seasoning (you'll probably need more lime juice), then cover and allow to sit for at least 15 minutes before serving.  A layer of plastic wrap applied directly to the surface will help prevent browning of any leftovers.

*Note: Raw garlic can be fairly assertive; so I often will use a Mexican technique of cooking the garlic cloves, unpeeled, in a cast iron skillet over medium heat, turning occasionally, until the skin browns in spots on all sides.  After that you peel it and mince as usual.

Crema

A milder Mexican form of sour cream.

1 C heavy cream
a splash of butter milk

Combine the two ingredients and allow to sit somewhere warm for 12-24 hours until thickened and slightly sour, then refrigerate to further set.

Mexican Red Sauce

A smokey, fiery red sauce that is excellent on burritos and tacos, and is great spooned on to tortilla chips with lots of cheese and baked to make nachos.  If you make it with the larger can of chipotles this can get quite hot.

Ingredients:
Large can crushed tomatoes
2 medium or 1 large onion, finely chopped
4-6 cloves garlic, finely chopped
Can of chipotles (7 oz for mild, 14 oz for hotter), chopped, with sauce reserved to add in with everything else
~1 t liquid smoke (optional)
4 t cumin
salt
pepper
small handful sugar
splash of olive oil
cayenne if greater heat is desired

Saute the onion and garlic with the olive oil, then add everything else with sufficient water to cover. 
Simmer for 30 minutes or so, stirring occasionally and adding water if it starts to get to thick. 
Puree with the sauce either in a blender or with an immersion for a smoother sauce if desired.
Cook to desired consistency, adjusting seasoning to taste.

Salsa Verde

A green tomatillo salsa that goes well on burritos and tacos, especially lighter flavored ones.  All amounts in this recipe are approximate, just taste it as you go and adjust to your heat tolerance.

Ingredients:
1.5-2 lbs of tomatillos, peeled, cleaned, and chopped
1-2 medium onions, finely chopped
2-3 cloves garlic, finely chopped
jalapenos to desired heat, finely chopped
2-3 t oregano
1/3 C white vinegar
1/2 C lime juice
half bunch of cilantro, cleaned, stems removed, and chopped finely
Splash of olive oil
small handful of sugar
Salt
1 bayleaf (optional)

Saute the onions and garlic in the olive oil until translucent; add the jalapenos and cook for another few minutes.
Add all ingredients except cilantro, with enough water to cover.  Simmer slowly for an hour or so, adding water if it starts to dry out.
Remove the bayleaf and puree (either with a stick blender or a food processor).
Cook to desired consistency, and during the last 5-10 minutes of cooking add the cilantro and adjust the seasoning to taste.

Tortillas

Heaping tablespoon of lard or shortening
1 C flour
healthy pinch of salt
water to correct consistency

Mix the salt in to the flour, then cut in the shortening. Mix in the water slowly while working the dough until you get a good ball. Refrigerate for 15 minutes wrapped in plastic wrap. Pinch off small balls and roll out THIN. Cook in a dry cast iron skillet until golden on both sides.
Alternatively, add in 1/4 t of baking powder when adding the salt for a fluffier leavened tortilla.

Salsa

A basic salsa recipe; I like cilantro and love spicy food, so this recipe reflects that. The amount of cilantro could be reduced, and something less spicy than habaneros could be substituted (serranos or jalapenos).

Three good sized ripe tomatoes, roughly 4 cups
3/4 C onion
2 jalapenos
2 anaheim or similar mild green pepper
1/2 C cilantro
4 cloves garlic
salt to taste
3-4 T vinegar, cider or a mix of cider and white
habaneros to desired heat

Roast the tomatoes, jalapenos, and anaheims under a broiler until the skin browns and splits. Allow to cool, then remove stems and tomato cores. Process everything in a food processor, adjust flavor as necessary, and allow to sit so the flavor blend.

Chiles Rellenos

Tonight was a first for me in attempting chiles rellenos, and I don't yet have anything I would call a recipe, but as general idea: saute of onion, garlic, and serrano, then add a mixture of ground beef and pork. Season with cumin, oregano, salt, pepper, ancho, and some paprika. A can of corn (and this is one of those things I'm thinking of changing, namely to hominy to give a richer corn taste and more texture without as much sweetness) and a little chicken stock to round it out. I stuffed that mixture in to roasted and peeled poblanos with a sprinkle of monteray jack cheese and baked it; battering and frying would be a more typical approach, but given the mess of trying to keep the peppers together with the stuffing I'm glad I went with the baking for the first run. All in all it turned out fairly well, but if you have any thoughts I'd love to have some new view points.