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Sopa de Lima (Lime and Tortilla Soup)

1 large red bell pepper, seeded and chopped
1 onion, minced
1 clove garlic, minced
2 tablespoons oil
2 tomatoes, peeled, seeded and chopped
3 fresh jalape?o chiles, seeded and minced
6 cups chicken broth
1 lime, halved crosswise and juiced
    (reserve the juice and shells)
3 tablespoons oil
6 small corn tortillas, halved and cut crosswise
    into 1/2-inch strips
1 1/2 cups cooked and shredded chicken breast
Salt, to taste
Pepper, to taste
6 lime slicesIn saucepan, cook red bell pepper, onion and garlic in 2 tablespoons of oil over low heat, stirring until pepper is softened. Add tomatoes and cook, stirring, for 2 minutes. Add chiles, broth, lime juice and shells. Bring the liquid to a boil and simmer for 5 minutes. Discard lime shells.In large skillet, heat remaining 3 tablespoons of oil over moderate heat until hot, but not smoking. Cook tortilla strips in batches, stirring until golden and crisp, about 30 seconds to 1 minute. Transfer strips to paper towels to drain. Keep strips warm in a 250 degree F oven. Add chicken to broth mixture and simmer until chicken is heated through. Season soup with salt and pepper.To serve, ladle into bowls. Add some fried tortilla strips. Float a lime slice in the center of each serving.

Poblano chiles stuffed with cheese
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Tamales de chocolate
Tamales de ChocolateMakes 24 tamales1 (8 ounce) package dried cornhusks About 9 ounces Mexican chocolate (1 1/2 cups pulverized) 10 ounces (1 1/3 cups) unsalted butter, rich tasting pork lard or vegetable    shortening (or use a combination), slightly softened bu (Upload by user)

Hot chorizo tamales
Hot Chorizo Tamales10 tablespoons vegetable shortening, at room temperature1 1/2 cups Masa Harina�1 cup cornmeal1 teaspoon baking powder1/4 teaspoon cayenne powder1/4 teaspoon ground cumin1/4 teaspoon black pepper2 teaspoons salt1 cup chicken stock14 corn husks (Upload by user)

Sopa de tortillas migas
Sopa de Tortillas Migas1/4 pound ground meat12 corn tortillas4 ounces green chilesSalt and pepper1 cup tomatoes (sliced fresh)1 cup grated cheese1/2 cup onions1/2 cup soup stockCut the tortillas into 3/4 inch strips. Saut? the onions, add tomato and gar (Upload by user)

Guadalajara gazpacho with shrimp
Guadalajara Gazpacho with ShrimpSource: Dallas Morning News 7/3/961 pound ripe tomatoes, seeded and roughly chopped2 cups spicy vegetable juice1/2 cup chili sauce1 1/2 tablespoons fresh lime juice1/2 cup green onions, thinly sliced1 medium avocado, cut in 1/4 (Upload by user)

Chicken tamales
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Sweet tamales
Sweet Tamales5 cups Masa Harina�2 teaspoons salt, or to taste1 teaspoon baking powder1 tablespoon cinnamon1/2 cup granulated sugar1 cup lard (no substitutes)3 cups chicken stock, heated2/3 cup pecans, coarsely chopped3/4 cup raisins3 ounces corn husks, (Upload by user)

Tamales dulce (sweet tamales)
Tamales Dulce (Sweet Tamales)Dried corn husks4 cups Masa Harina�1/2 tablespoon salt1 teaspoon baking powder1/2 cup granulated sugar1 1/2 cup water1 1/2 cup lard or shortening1 1/2 cup strawberry preservesThese can be made with any combination of fruits (Upload by user)

Tamales
TamalesuBasic Recipe for Masa Harina� Dough Tamales/u50 dried corn husks1/2 cup vegetable shortening4 cups Masa Harina�1 teaspoon baking powder1 teaspoon salt2 cups chicken or beef stockRinse and soak the corn husks in hot water until they are pliable, (Upload by user)

Traditional tamales
Traditional Tamales1 (6 pound) beef rump roast1 (6 pound) pork roast12 pounds masa*1 pound whole red chiles, mild or hotLard or Crisco�GarlicCuminFlourSalt and pepperBaking powder1 pound dried corn husksNOTE: The chiles are the dried ones th (Upload by user)
TAG: water, tamales, chiles, paste, grocery, large, pound, minutes, place, kettle, tablespoons, husks, traditional, southwest, store, chile, small, ,

Chicken-tomatillo tamales
Chicken Tomatillo Tamales30 dried corn husks, soaked in hot wateruFilling/u1 pound tomatillos, peeled12 cilantro sprigsSalt and pepper1 tablespoon olive oil1/2 onion, chopped12 ounces cooked chicken, shreddedPut tomatillos into a saucepan, barely (Upload by user)
TAG: chicken, husks, tomatillo, liquid, paste, minutes, sauce, tablespoon, tamales, tomatillos, cover, water, ,

Green corn tamales
Green Corn TamalesFrom the kitchen of Judy Wilson, ArizonaYields 24 servings.12 ears fresh white or yellow cornBR1 pound Monterey jack cheese, gratedBR1 pound pure lardBR1/2 pound butterBR1/2 cup (scant) sugarBR1/4 cup light cream, or moreBR2 green chiles, parch (Upload by user)
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Tamale balls
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TAG: sauce, balls, tamale, ,

Tamales de rajas con elote (tamales with corn and poblano chiles)
Tamales de Rajas con Elote (Tamales with Corn and Poblano Chiles)30 to 35 dried corn husks 2 tablespoon oil or shortening 1 medium onion, finely chopped (about 1 cup)2 garlic cloves, minced 2 poblano chiles, roasted, peeled, tops removed, seeded and diced 2 cups fresh (Upload by user)
TAG: tamales, chiles, poblano, minutes, tamale, rajas, elote, ,

Tamales dulce (sweet tamales)
Tamales Dulce (Sweet Tamales)20 to 25 large or 30 to 40 smaller dried corn husks 3 cups water 1 tablespoon plus 1 teaspoon aniseed, divided1/2 cup golden raisins 1/2 pound lard (1 cup plus 2 tablespoons) or shortening 1/2 cup granulated sugar or to taste 1 1/2 pou (Upload by user)
TAG: tamales, tamale, water, dough, minutes, mixture, anise, aniseed, dulce, sweet, large, husks, raisins, ,

Basic tamale dough
Basic Tamale Dough4 1/2 cups corn flour 4 to 5 cups warm chicken broth, plus more as needed 1 pound lard or shortening 2 1/2 tablespoons saltPlace corn flour in a large bowl and add 4 cups of warm broth. Beat with a wooden spoon or mix with your hands until dough is sm (Upload by user)
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