Mexican Food Ala El Capitaño Trips!

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Below is where you'll find my favorite Mexican food recipes

Try them, enjoy them, and think of me after supper!

This is my Infamous Exploding Salsa! If you got this far, I REALLY hope you read the disclaimer!

CAPTAIN TRIPS EXPLODING SALSA!

Combine the chilis in a food processor equipped with the steel blade. Pulse chop 15 seconds. Add the Pepper Juice and blend 5 seconds. Add the garlic, onion and tomatoes, pulse 10 seconds until chunky but not liquidy. Add the cilantro and salt and pulse 3 seconds. WASH HANDS BEFORE SERVING! Store in a Quart Size Mason Jar, loosely capped. Stays fresh in refrigerator for 10 days. For less heat, devein and seed the chilis.

I cannot emphasize enough. Wash Your hands before touching any part of your body. Better yet, use rubber gloves when preparing this or any other salsa!

STREET STYLE ENCHILADAS

These are popular in Northern Mexico and are SOOOOOOO much better than the enchiladas we norteamericanos are used to. The word enchilada is derived from enchiladar which means to season well with chilis. As you will see these are well seasoned with red chilis.

You will need the following to feed four:

To make these delights, remove the tortillas from the package and let dry out on the counter for 15 minutes. Meanwhile, tear the anchos and chilis pasillas into strips, and remove the seeds. Take the chili strips and toss them into a dry frying pan set over medium heat. Using a spatula, press the chili pieces against the pan until they begin to crackle and blister, removing the pieces to a small bowl as they finish frying. When all are toasted, cover with boiling water and let stand for 10 minutes. Combine the chilis,soaking water, tomato sauce, salt and pepper and 2 cloves of garlic in a food processor and pulse until you get a smooth paste. Set aside.

Combine the chicken, sour cream, salt, pepper and remaining clove of garlic, minced. Heat until warm but NOT boiling. Set aside.

Take the dry pan and add a couple of tablespoons of your favorite cooking oil. Heat over medium until hot. Take a tortilla, dip it in the sauce you made and slip into the hot oil. Fry for 3-5 seconds per side. Remove from pan, fill with chicken mixture, place on an oven-proof plate and keep warm in a 250° oven. Keep frying and filling until all the tortillas have been used. Remove from oven, sprinkle with shredded cheese and serve immediately. Serve with yellow rice, refired beans and a cold cerveza (beer to the non-Spanish speakers).

BRICKLAYERS SALSA

This is my favorite everyday salsa. I know when you try it, you will like it too!

Combine 2 cloves garlic, peeled and minced, 2 large ripe tomatoes, coarse chopped, 1 bunch cilantro, salt and pepper to taste and 1 small can Chiles Chipotles en adobo. Process in a food processor until chunky. Yes, you dump the can of chipotles, sauce and all, into the processor.

¡Muy Magnifico!

The music on this page is "Mexican Shuffle" by Herb Alpert & the Tijuana Brass. Sequenced by Don Carroll. It is available on my music page for download.