Shopping List – two boneless, skinless chicken breast halves
(1/2 C chopped) peppers – for fresh, use a bell or combo of anaheims and 1 jalapeno – or use canned chili’s with medium heat
(3/4 C, sliced thin)one small onion
cheese of your choice (jack, cheddar or quesa fresca – a white mexican cheese)
**chili powder
**chicken base or bullion
**garlic cloves
**cumin – check the mexican spices – they sell soft packages of spices for much less than the regular spice aisle
**butter, flour
**Eliminate these if you are buying canned enchilada sauce equal to two cups**
Cabbage – check the other “topping options” – add what you need in your shopping list
Masa for tamales – labeled commonly as instant corn masa mix, available in the latin/mexican area of your grocery store.

The layers of the tamales or pie consist of:
A bed of masa
Layer of onions and peppers
Large chunks of shredded chicken mixed with the “rojo” or red chili sauce
1 C Shredded Cheese
Toppers of:
shredded cabbage
cilantro sprigs (*optional)
avocado slices or guacamole (*optional)
sour cream (*optional)
olive slices – green or black (*optional)

Have two defrosted, deboned chicken breats. In a 2qt (or larger) pot with a tight fitting lid – Bring water to a roiling boil, add a Tbsp of chix base (or bullion or nothing) – while its boiling hard drop in your two chicken breast halves and cover tightly. As soon as it comes back to a boil (*which should be less than a minute or two) – turn off the heat and let sit undisturbed for 30 minutes. This is a great way to “poach” chicken for dishes where you want the meat precooked or shredded. Eventually pull each breast out and shred the meat – two forks will do this if you do not want to use your hands. Plan on 1/3 lb of meat for each adult. *Shortcut, do this while you are making dinner the night before and store the chicken ready to shred for use tomorrow.

Prepare the Masa – check the package for directions – its easy to make, for four open face in I use 1.5 C of masa with 1+1/3 C of chicken broth and 1/3 C of vegetable shortening. Usually the package will call for lard, but crisco works quite nicely – set aside.5
If you are using fresh peppers, slice finely and brown quickly over hi heat with the sliced onion -set aside *Shortcut – you can substitute canned chilis – just brown the onions

Make the Rojo sauce – *Shortcut – you can substitute canned red enchilada sauce – the real red chili sauce is worth the small effort to make it!
Chop 1/2 onion, fine
2 garlic cloves, minced
3 tbsp butter (oleo)
1 tbsp flour
2 tbsp chili powder
dash cumin
2 C chicken stock
In a sauce pan, cook the onion in the oleo, then add the garlic – cook 1 more minute. Add the flour, chili powder and cumin. This forms a rue – allow this to cook for a couple of minutes (this takes the flour taste out). Add 2C of stock slowly & stir until sauce is smooth. Let this come to a simmer, thin with additional broth or water if it gets too thick.
****This is an awesome, all around red chili sauce for tamales, enchiladas, eggs, over rice or beans – about anything you want a “mexican” flair to.***
This sauce will keep for an hour or so on the stovetop – just stir it occasionally.

To assemble the open face tamales – spread a layer of masa in your baking container(s). Top the masa with the layer of cooked onions and peppers – spread evenly. Mix 1 Cup of chili sauce with the shredded chicken and spread on top of the onion & pepper layer in a chunky layer. Top this with shredded cheese – Bake for 25 minutes in oven at 325. For individual servings – top with some of the shredded cabbage, and any other toppings you opted for. Serve the additional rojo tableside.

Served with beans, and my chopped guacamole salad – this is a hearty and savory meal.

You’ll need:
1 lb pork tenderloin – marinade in 1/2 tsp cumin seed (crushed), 2 cloves of garlic-minced, 1.5 Tbsp EVOO and 2 Tbsp beer (or broth) in a ziploc at least 30 minutes (and up to 4-5 hours).
In a small bowl place, 1/2 red onion-thin sliced. Toss in 1 Tbsp of balsamic vinegar and 1 Tbsp of EVOO – turn occasionally
2 red potatoes, sliced long, quartered, brush with 1 tbsp of EVOO – light salt & pepper
1 large or 2 small tomatoes, chopped

Chimchurri Sauce
2 garlic cloves, crushed
3/4 C fresh parley leaves
1/2 C fresh cilantro
Fresh hot pepper, seeded & rough dice (I used 3 small serrano peppers in my mix – but we like it hot), one jalapeno should be sufficient to start – do this to taste
1 Tbsp lemon juice (fresh if available)
2 tsp fresh oregano, (1 scant dried will substitute)
1 tsp cumin powder
6-8 turns of fresh ground pepper
1/2 tsp salt
1/4 C EVOO

Mix all ingredients and blend or puree until a smooth texture. Set in frig for 30 minutes (helps set the flavor – while the pork is grilling). This sauce is perfect at room temp or cold. Any leftover sauce will keep refrigerated for 3-4 days.

Oven to 375 or grill to med. Place the tenderloin on a foil lined pan with the potatoes, roast at @375 for 40 minutes – Meanwhile – plate up the onions, chopped tomatoes, side with sliced pork tenderloin and potatoes – serve chimchurri sauce drizzled lightly on top or dished on side. An excellent compliment to this is balsamic roasted beets – great contrast and complimentary flavor.
This was a savory dinner, it plates up as pretty as it is tasty – the picture is as I prepared it earlier this month

This type of hand mixer makes this sauce in a jiffy!

Proctor Silex Hand Blender Perfect to whip blend and mix drinks sauces and even potatoes! Ergonomic grip Stainless steel blade Extra long 5 ft. cord

Chimchurri Sauce
2 garlic cloves, crushed
3/4 C fresh parley leaves
1/2 C fresh cilantro
Fresh hot pepper, seeded & rough dice (I used 3 small serrano peppers in my mix – but we like it hot), one jalapeno should be sufficient to start – do this to taste
1 Tbsp lemon juice (fresh if available)
2 tsp fresh oregano, (1 scant dried will substitute)
1 tsp cumin powder
6-8 turns of fresh ground pepper
1/2 tsp salt
1/4 C EVOO

Mix all ingredients and blend or puree until a smooth texture. Set in frig for 30 minutes (helps set the flavor – while the pork is grilling). This sauce is perfect at room temp or cold. Any leftover sauce will keep refrigerated for 3-4 days.

12 ears of corn
5 serrano peppers, seeded & chopped finely
5 jalapeno peppers, seeded & chopped finely
1 6lb can of diced tomatoes
1 large red onion, diced fine
1 large white onion, diced fine
1/4 C EVOO (olive oil)
1 tsp garlic powder
1.5 tsp cumin
2 tsp sugar
2 tbsp cilantro (optional)

Shuck the corn, roast over an open flame. Cool and slice off the kernels from the cobs. Place the kernels and the rest of the ingredients in a large pot and bring to a boil. Meanwhile get your jars/cooker ready. Fill the jars and water bath for 20 minutes. This is a very mild salsa. Feel free to up the peppers if your family likes it spicy. Good on chips, tostadas and fish.

This recipe produces 8.5 pints

Michi’s Chicken Marinade
2 cubes bullion or 1 Tbsp of chicken base
1 Tbsp Italian seasonings (oregano, thyme, rosemary, basil) – use a Tbsp of each if you are using fresh spices
½ Tbsp garlic powder (or 2 cloves, minced)
2 tsp Dijon mustard
2 Tbsp olive oil
S & P –

Marinade your chicken pieces in this mix, make sure to poke meat through – BBQ. This is a great all around, light chicken recipe

Quicky BBQ sauce marinade

1 (12 oz) bottle chili sauce
1/2 cup red wine vinegar
1 Tbsp horseradish
1 clove garlic, mashed
1 tsp salt

Marinade overnight & grill

Fiesta Chicken Marinade

2 Tbsp. fresh lime juice
1/4 cup vegetable oil
2 medium cloves minced garlic
1/2 tsp. ground cumin
a few dashes cayenne powder

Great on a bed of spiced black beans with some “quesa fresca” (mexican cheese) sprinkled on top. Or, grilled then added to your favorite “taco salad” or shredded for soft taco’s or enchiladas.

Far Eastern Flavor

1/4 C aji mirin or sherry or sake
1/3 c. EEVO
1 tsp. garlic powder (or 2 crushed cloves fresh)
1 tsp. ground ginger (or 1 Tbsp fresh)
4 Tbsp soy sauce
1 C green onion, chopped
1 tsp. MSG (optional) or Accent

Marinade chicken overnight, grill This is awesome on a oriental style chicken salad. I’ve even used this recipe for lettuce wraps, but used boneless, skinless, thigh meat & diced finely

Beef usually marinades in 2-4 hours, but can be done overnight if its more convenient. The easiest method – make your marinade – put your meat into a gallon size zipper type storage bag, pour the marinade in, seal with as little air as possible (this prevents discoloration). When your ready to cook, pull the meat out (toss the marinade) and place in your prepared pan or grill. Grill to rare/medium rare – this cut of meat keeps cooking after you pull it from the grill. Remember, too its critical to “rest” your meat before you cut into it. This allows the juices to settle, if you cut into it too soon, all the juices run out & the meat becomes tougher. Also always cut london broils and/or flank steaks “cross grain” thinly for maximum taste.

Easiest Ever Marinade

1/2 Can beer
1/3 C Wishbone dressing (any Italian vinaigrette will do)
2 cloves garlic, minced
Peppers – ground black & red flakes

Italian Herb Marinade

4 large garlic cloves, minced
4 tablespoons balsamic vinegar
4 tablespoons fresh lemon juice
3 tablespoons Dijon mustard
1 1/2 tablespoons Worcestershire sauce
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon dried thyme, crumbled
1/2 teaspoon dried hot red pepper flakes
2/3 cup olive oil

Italian Basic

2 lg garlic cloves, minced
1/2 C red wine
2 Tbsp EEVO
1.5 Tbsp coarse ground mustard
1 tsp rosemary, crumbled or chopped if fresh
Ground Pepper

Oriental Style

3 large garlic cloves
1 teaspoon salt
1/4 cup dry red wine
1/4 cup balsamic vinegar
1 Tbsp sauce
1 Tbsp sweet rice wine (or honey will substitute)

Southwest Marinade

1/4 C olive oil
1/4 Beer (or beef broth)
1/4 C Lime juice
1 Tbsp honey
1.5 tsp cumin
1 tsp garlic powder
Ground pepper

Note*(This recipe works well minus the honey for skirt steak carne asada)

1 Tbsp oil or margarine
1/2 C sliced onion
1/4 C celery, fine dice
1/2 C ketchup
1/3 C water
2 Tbsp lemon juice
1 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tbsp vinegar (rice, white or cider)
1 tbsp mustard

In a sauce pan, saute the onion and celery until tender. Add the remaining ingredients and combine thoroughly. Spice to taste -
Some idea’s on spicing include, garlic powder, soy sauce, liquid smoke, paprika, cayenne pepper or honey. Customize this & call it yours!

This sauce is wonderful poured over cut up chicken and baked or bbq’d in foil. It also makes for a wonderful rib or tri-tip marinade and basting sauce.