Los Barrios Family Cookbook Part 4

ENCHILADAS RANCHERAS[image]his is one of the most requested dishes on our menu. Feel free to steam the tortillas instead of frying them. You could also fill them with cheese only, omitting the chicken. Either way, they are very tasty.

Serves 4 - Vegetable oil for frying - 12 corn tortillas, homemade (see page 4) or store-bought - 1 cups shredded cooked chicken - 2 cups Salsa Ranchera (see page 10) - cup sour cream - 1 cups crumbled queso fresco(crumbly white Mexican cheese) or feta cheese 1. Pour inch of vegetable oil into a large skillet and heat over medium-high heat until hot. One at a time, dip the tortillas into the hot oil to soften them, just a few seconds. Transfer to paper towels to drain.

2. Fill the center of the tortillas with the chicken and roll up. Place seam side down on individual plates and top with the sauce and sour cream. Sprinkle the cheese over the top.

ENCHILADAS VERDES[image]he tomatillo sauce for these enchiladas can be quite tangy, depending on the tomatillos. This is one of the most popular dishes at our restaurant.

Serves 6 - GREEN TOMATILLO SAUCE - 1 pound tomatillos - 2 garlic cloves - 2 tablespoons vegetable oil - onion, finely chopped - Salt and pepper to taste - ENCHILADAS - Vegetable oil for frying - 12 corn tortillas, homemade (see page 4) or store-bought - 2 cups shredded cooked chicken or shredded queso Chihuahuaor Monterey Jack cheese - cup sour cream - Chopped cilantro 1. To make the sauce, soak the tomatillos in a bowl of cold water to loosen the husks. Drain, and peel off the husks.

2. Place the tomatillos and garlic in a saucepan with water to cover the tomatillos halfway and bring to a boil. Boil until the tomatillos are soft, about 10 minutes. Drain. Transfer the tomatillos and garlic to a blender and blend to a puree.

3. Heat the 2 tablespoons oil in a medium saucepan over medium heat. Add the pureed tomatillos and the onion, and season with salt and pepper. Bring to a simmer, and simmer for about 5 minutes.

4. Meanwhile, pour inch of vegetable oil into a large skillet and heat over medium-high heat until hot. One at a time, dip the tortillas into the hot oil to soften them, just a few seconds. Transfer to paper towels to drain.

5. Fill the center of the tortillas with the chicken or cheese and fold over the sides. Place seam side down on individual plates and top with the warm sauce. Garnish with the sour cream, and enjoy.

VARIATION:.

You can also use this sauce as a dipping sauce for tortilla chips or as a salsa in other dishes: Add 1 serrano chile, chile, finely chopped, and 1 to 2 tablespoons chopped cilantro, to taste. finely chopped, and 1 to 2 tablespoons chopped cilantro, to taste.

ENCHILADAS WITH SPINACH[image]hese spinach enchiladas are fantastic and are always a big hit when added to our menu as a daily special.

Serves 4 to 6 - ENCHILADAS - cup olive oil - 12 corn tortillas, homemade (see page 4) or store-bought - 1 cups shredded queso Chihuahuaor Monterey Jack cheese - 1 cups shredded Cheddar cheese - 1 onion, chopped - 2 cups diced cooked chicken - SAUCE - One 10-ounce box chopped frozen spinach, cooked and drained - 1 cup chicken broth - 2 scallions, chopped - cup fresh green chiles - 1 cup sour cream 1. Preheat the oven to 350F.

2. Heat the oil in a large skillet over medium-high heat until hot. One at a time, dip the tortillas into the hot oil to soften them, just a few seconds. Transfer to paper towels to drain.

3. Combine the cheeses in a bowl, tossing to mix well. Reserve cup of the cheese in a small bowl. Fill the center of the tortillas with the remaining 2 cups cheese, the onion, and the chicken. Roll up and place seam side down in a baking dish.

1. To make the sauce, combine the spinach, chicken broth, scallions, chiles, chiles, and sour cream in a blender and blend thoroughly. Pour the sauce over the enchiladas. Scatter the reserved cheese over the top. Cover and bake for 30 minutes, or until the sauce is bubbly. and sour cream in a blender and blend thoroughly. Pour the sauce over the enchiladas. Scatter the reserved cheese over the top. Cover and bake for 30 minutes, or until the sauce is bubbly.

VARIATION:.

Omit the chicken. Melt pound (1 stick) b.u.t.ter in a large skillet. Add 2 cups precooked baby shrimp, 2 garlic cloves, finely chopped, and cup lemon juice and cook, stirring, until the garlic is softened, 2 to 3 minutes. Fill the enchiladas as directed, subst.i.tuting the shrimp for the chicken.

FLANK STEAK WITH CHEESE AND TOMATILLO SAUCE.

Sabanas de Res Serves 4 - 2 tablespoons vegetable oil - Four 6-ounce flank steaks, pounded until thin - Garlic powder to taste - Salt and pepper to taste - 1 cup refried beans, homemade (see page 163) or store-bought, warmed - 1 cup Green Tomatillo Sauce (see page 119) - 1 cup shredded asadero or mozzarella cheese 1. Preheat the broiler.

2. Heat a large skillet over medium-high heat until hot, then add the oil. Season the steaks with garlic powder and salt and pepper. Add to the pan and cook, turning once, for 5 to 6 minutes on each side. Transfer the steaks to four broilerproof serving plates.

3. Spread a thin layer of beans over each steak, cover with the sauce, and sprinkle with the cheese. Place under the broiler just until the cheese is melted.

GARLIC SHRIMP.

Camarones al Ajillo Serves 6 - cup olive oil - 1 onion, diced - 2 garlic cloves, finely chopped - 1 guajillo chile, thinly sliced - Salt and pepper to taste - 2 pounds extra-large shrimp, peeled and deveined 1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent and the garlic is just golden. Add the chile, chile, and salt and pepper, and cook until tender, about 5 minutes. and salt and pepper, and cook until tender, about 5 minutes.

2. Add the shrimp and cook, stirring constantly, until pink and opaque throughout, about 5 minutes. Serve with white rice.

JAMMIN' APRICOT RIBS.

Costillas con Mermelada Serves 4 - 6 pounds beef short ribs - Garlic powder to taste - Salt and pepper to taste - cup apricot preserves - cup Los Barrios Salsa (see page 7) or your favorite store-bought brand - cup water 1. Preheat the oven to 325F.

2. Season the ribs with garlic powder and salt and pepper. Place in a roasting pan and spread the preserves over the ribs. Pour the salsa over the ribs, and add the water to the pan. Cover with foil and bake for 2 hours.

3. Remove the foil and increase the oven temperature to 350F. Bake for 30 minutes longer.

MILK-FED GOAT IN TOMATO SAUCECabrito en Salsa [image]n northern Mexico, it is a tradition when celebrating a special occasion to serve cabrito en salsa. cabrito en salsa. When it is prepared correctly, the meat is falling-off-the-bone tender. When it is prepared correctly, the meat is falling-off-the-bone tender.

Serves 8 to 10 - 10 to 12 pounds whole milk-fed baby goat (have your butcher cut it into 2-inch pieces, including the bones) - onion, sliced - 2 garlic cloves - 2 bay leaves - 1 tablespoon salt - teaspoon pepper - teaspoon ground c.u.min - 1 tablespoons chopped fresh oregano, or teaspoon dried - cup white vinegar - 3 quarts water - 1 to 2 tablespoons vegetable oil (optional) - 2 cups Salsa Ranchera (see page 10) or Warm Mild Tomato Sauce (see page 13) 1. Place the meat in a large Dutch oven, add the onion, garlic, bay leaves, salt, pepper, c.u.min, oregano, vinegar, and water, and bring to a simmer. Reduce the heat to low and simmer gently until the meat is very tender, about 2 hours. Remove from the heat. Strain the meat and set aside. Return juices to the pot. Discard solids.

2. To brown the meat, heat the oil in a large skillet. Add the meat and cook, turning occasionally, until browned on all sides. Return the meat to the pot containing the juices.

1. Place cup of salsa on each dinner plate. Ladle the meat on top and serve immediately.

OXTAILS.

[image]hether you eat this dish with the tomatoes, or as a soup (see Variation below), you won't be disappointed! Licking your fingers may be bad manners, but with these oxtails, you won't be able to help yourself.

Serves 6 to 8 - 4 pounds oxtails, cut into 2-inch pieces - onion, cut in half, plus 1 onion, chopped - 1 teaspoons salt, plus more to taste - 1 tablespoon vegetable oil - 4 serrano chiles, sliced - 4 tomatoes, chopped 1. Put the oxtails in a large pot and add water to cover. Add the onion quarters and the 1 teaspoons salt. Bring to a simmer, reduce the heat to low, and cook for 2 hours. Remove the oxtails from the broth and set aside; spoon 3 tablespoons of the broth into a small cup. Reserve the remaining broth to serve as soup (see below), if desired.

2. Heat the oil in a large skillet over medium heat. Add the chopped onion, the chiles, chiles, and the tomatoes and cook until the onion is softened, 3 to 4 minutes. Add the oxtails and the 3 tablespoons reserved broth, and season with salt. Reduce the heat to low and cook until heated through, about 8 minutes. Serve hot. and the tomatoes and cook until the onion is softened, 3 to 4 minutes. Add the oxtails and the 3 tablespoons reserved broth, and season with salt. Reduce the heat to low and cook until heated through, about 8 minutes. Serve hot.

VARIATION:.

For a delicious consomme, add teaspoon dried oregano, crumbled, to the broth, and serve hot.

PICADILLO[image]erve this on its own, or use it for chalupas (see pages 99 to 102), tacos (see pages 23, 24, 132, 138, and 143), or nachos (see pages 51 and 53).

Serves 6 to 8 - 2 pounds ground beef - 3 cups warm water - teaspoon ground c.u.min - teaspoon garlic powder - 1 tablespoon salt - teaspoon pepper - 1 onion, diced - 2 tomatoes, diced - 1 green bell pepper, diced 1. Cook the meat in a large skillet over medium heat, stirring to break up any lumps. Cook for 7 to 8 minutes until browned. Drain off any fat. Stir in 1 cup of the water, the c.u.min, garlic powder, salt, and pepper and cook for 8 to 10 minutes.

2. Add the onion, tomatoes, and bell pepper and cook until the vegetables are tender, about 10 minutes. Stir in the remaining 2 cups water and simmer for 8 minutes.

VARIATION:.

To make this really interesting, add some pecans and raisins to the picadillo picadillo 2 minutes before it's done. This variation makes a great stuffing for Chiles Rellenos (see page 113). 2 minutes before it's done. This variation makes a great stuffing for Chiles Rellenos (see page 113).

PORK CHOP LOVER'S DELIGHT.

Serves 5 - 1 egg - cup milk - 2 tablespoons all-purpose flour - 2 cups finely crushed saltines - Ten 4-ounce pork chops - Salt and pepper to taste - cup vegetable oil - 2 cups Salsa Ranchera (see page 10) or Warm Mild Tomato Sauce (see page 13) 1. Whisk together the egg and milk in a shallow bowl. Put the flour on a plate and spread the crushed saltines on another plate. Season the pork chops with salt and pepper. Lightly Lightly dredge the pork chops in the flour. Dip the pork chops in the egg mixture, then coat thoroughly with the crushed saltines. dredge the pork chops in the flour. Dip the pork chops in the egg mixture, then coat thoroughly with the crushed saltines.

2. Heat the oil in a large skillet over medium heat. Add the pork chops in batches and cook, turning once, until cooked through, 4 to 5 minutes per side; be careful not to let the breading burn.

3. Meanwhile, heat the sauce in a small saucepan over low heat.

4. Transfer the pork chops to individual serving plates and top with the sauce.

PORK TIPS IN RED CHILE SAUCE.

Asado de Puerco [image]or as long as I can remember, this has been one of my mother's favorite dishes. There are not many things she will drop everything for (both to prepare and eat), but this is one of them. This, and her grandchildren, of course!

Serves 6 - 6 ancho chiles - 2 cascabel chiles - 10 garlic cloves, chopped - 1 teaspoon dried oregano - 1 teaspoon ground c.u.min - 2 teaspoons salt - teaspoon pepper - cup olive oil (or pork fat) - 3 pounds boneless pork roast, cut into bite-sized chunks - 1 cups water - 1 bay leaf 1. Put the chiles chiles in a small saucepan, add water to cover, and bring to a boil. Boil until the in a small saucepan, add water to cover, and bring to a boil. Boil until the chiles chiles are softened. Drain and let cool briefly, then peel off the skins and remove the seeds. Transfer the are softened. Drain and let cool briefly, then peel off the skins and remove the seeds. Transfer the chiles chiles to a blender, add the garlic, and blend until smooth. Add the oregano, c.u.min, salt, and pepper and blend to mix. to a blender, add the garlic, and blend until smooth. Add the oregano, c.u.min, salt, and pepper and blend to mix.

2. Heat the oil in a large deep skillet over medium-high heat. Add the pork and cook, stirring frequently, until browned on all sides, 15 to 20 minutes. Add the water and cook until the meat is tender and the liquid has evaporated, about 10 minutes longer.

3. Pour off the excess fat from the pan. Add the chile chile puree and bay leaf, reduce the heat to low, and simmer for 20 minutes. Remove the bay leaf before serving. puree and bay leaf, reduce the heat to low, and simmer for 20 minutes. Remove the bay leaf before serving.

PUFFY TACOS[image]hen the Food Network came to town to film a segment for Food Nation with Bobby Flay, Food Nation with Bobby Flay, Los Barrios was ready to teach them a little about Tex-Mex. During the show, we prepared several dishes, including our puffy tacos. Of all the dishes Bobby encountered during his stay in San Antonio, these were what caught his attention. The light, fluffy tacos impressed him so much, he talked about adding them to the menu at Mesa Grill, his famed Manhattan eatery. How about that-Los Barrios. .h.i.ts New York! Los Barrios was ready to teach them a little about Tex-Mex. During the show, we prepared several dishes, including our puffy tacos. Of all the dishes Bobby encountered during his stay in San Antonio, these were what caught his attention. The light, fluffy tacos impressed him so much, he talked about adding them to the menu at Mesa Grill, his famed Manhattan eatery. How about that-Los Barrios. .h.i.ts New York!

Makes 12 to 15 tacos - 3 cups corn masamix (see Note) - 1 teaspoons salt - 2 cups warm water - Vegetable oil for frying 1. Combine the masa masa mix, salt, and warm water in a large bowl and mix until a smooth dough forms. Pull off pieces of dough and roll them into b.a.l.l.s about the size of a Ping-Pong ball. mix, salt, and warm water in a large bowl and mix until a smooth dough forms. Pull off pieces of dough and roll them into b.a.l.l.s about the size of a Ping-Pong ball.

2. Cut a quart-size resealable plastic bag open down both sides, to form a rectangle. Use the bag to line a tortilla press as you shape the tortillas, so they do not stick: Lay one side of the plastic over the bottom of the press, place a ball of dough in the center, and fold the other side of the plastic over the dough. Shut the top of the tortilla press firmly down on the dough to shape the tortilla. (See Note.) 3. Meanwhile, pour 2 inches of vegetable oil into a large deep pot and heat to 250F.

4. Drop a tortilla into the hot oil and, using a metal spatula, repeatedly douse the tortilla with the hot oil until it begins to puff up. Flip it over and, using the spatula, make an indentation in the center of the tortilla to form a taco shape. Transfer to paper towels to drain. Repeat with the remaining tortillas. (Caution: Be very careful when making these. Make sure there is proper ventilation, and do not allow the oil to get too hot.) (Caution: Be very careful when making these. Make sure there is proper ventilation, and do not allow the oil to get too hot.) NOTE:.

If you can't get your hands on a tortilla press, a clean countertop will do. You will still need the plastic so that the dough does not stick to the counter. Place a dough ball on one side of the plastic, cover with the other side, and use a heavy skillet to press out the tortilla.

Masa mix can be found at Latin markets and some larger supermarkets. mix can be found at Latin markets and some larger supermarkets.

RED SNAPPER IN GARLIC b.u.t.tER SAUCE.

[image]ou can never have too much garlic, right? Just ask Emeril. He will probably tell you that not only does it taste terrific, but it's also very good for you. Try this easy recipe and see how good it can be.

Serves 4 - pound (2 sticks) b.u.t.ter - 1 cup finely chopped garlic (3 to 4 heads) - 2 tablespoons olive oil - 1 lemon, quartered - Four 10-ounce red snapper fillets - Salt and pepper to taste - 1 cup all-purpose flour 1. Melt the b.u.t.ter in a large saucepan. Add the garlic and cook for 3 to 4 minutes, until softened. Keep warm over very low heat.

2. Heat 1 tablespoon of the oil in a large skillet over medium heat. Squeeze the juice of the lemon over both sides of the fish fillets and season with salt and pepper. Spread the flour on a plate and lightly dredge 2 fillets in the flour, coating both sides. Place the fillets in the skillet and cook, turning once, until just cooked through, 4 to 5 minutes per side. Transfer to a platter and cover to keep warm. Repeat with the remaining fillets, adding the remaining 1 tablespoon oil to the pan.

3. Return all the fillets to the pan and pour the garlic-b.u.t.ter sauce over them. Simmer for 2 to 3 minutes, then serve.

ROLAND'S BURGERS WITH HERBS.

[image]ecause we have such great weather here in the Lone Star State, we are always grilling outdoors. These burgers-named after my husband-are one of our favorite quick meals. The herbs and spices really jazz them up. If you don't feel like having hamburger buns, serve these with flour tortillas (see page 6).

Serves 6 - 1 pounds ground beef - teaspoon garlic powder - teaspoon dried oregano - teaspoon ground c.u.min - cup salsa, homemade (see pages 7 and 10) or store-bought 1. Combine all of the ingredients in a bowl and blend well. Shape into six 1-inch-thick patties.

2. Cook the burgers over a hot grill for 5 to 7 minutes on each side, or panfry over medium-high heat for 5 to 7 minutes on each side. Serve on buns with your favorite condiments. We like these with Refried Beans (see page 163) and sliced avocados.

SHRIMP QUESADILLAS.

[image]e serve these with rice and beans for an entree, or on their own as an appetizer. I like to squeeze fresh lime juice over them, and add some fresh salsa. These make a great dish to take to a party (you can reheat them in the microwave for a few seconds).

Serves 4 - 4 tablespoons ( stick) b.u.t.ter - 2 garlic cloves, finely chopped - pound shrimp, peeled, deveined, and cooked - 12 corn tortillas, homemade (see page 4) or store-bought - 1 tomato, diced - cup chopped cilantro - 2 tablespoons finely chopped serrano chile - 1 cups shredded queso Chihuahuaor Monterey Jack cheese 1. Melt the b.u.t.ter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 2 minutes. Add the shrimp and saute for 2 to 3 minutes. Remove from the heat.

2. Meanwhile, heat the tortillas in a steamer. Alternatively, moisten the tortillas with water and heat in a large skillet, about 30 seconds on each side, or wrap the wet tortillas in a paper towel and heat in the microwave, 15 to 20 seconds.

3. Place about 2 tablespoons shrimp in the center of a tortilla and top with 1 teaspoon diced tomato, a sprinkling of cilantro, and a little of the chopped chile chile to taste. Top with a heaping tablespoon of cheese and fold the tortilla over into a half-moon shape. Repeat to make the remaining quesadillas. to taste. Top with a heaping tablespoon of cheese and fold the tortilla over into a half-moon shape. Repeat to make the remaining quesadillas.

4. Heat a large skillet or a stovetop grill until hot. Add one or two of the quesadillas and cook over medium heat for 2 to 3 minutes. Flip and cook until the cheese is completely melted, another minute or so; do not let the skillet get too hot, or the tortillas will become tough. Transfer to a platter and cover to keep warm. Repeat with the remaining quesadillas.

SOFT ROLLED BEEF TACOS WITH TOMATO SAUCE.

Entomatadas Makes 18 tacos - 2 pounds skirt steak - 3 garlic cloves - Salt and pepper to taste - 10 tomatoes, coa.r.s.ely chopped - 2 tablespoons olive oil - onion, chopped - green bell pepper, chopped - teaspoon garlic powder - 18 corn tortillas, homemade (see page 4) or store-bought 1. Put the steak, garlic, and salt and pepper in a large pot. Add water to cover by 2 to 3 inches and bring to a boil. Reduce the heat and simmer for 30 minutes.

2. Meanwhile, put the tomatoes in a blender and blend until smooth.

3. Heat the oil in a large skillet over medium heat. Add the onion and bell pepper and saute until the onion is translucent, 3 to 5 minutes. Add the tomato puree and garlic powder, and season with salt and pepper. Reduce the heat to low and simmer for 15 minutes.

4. When the meat is cooked, drain, and discard the garlic. Let the meat cool briefly, then use a fork to shred it.

5. Steam the tortillas (see box on page 143), or dip quickly into a skillet of hot oil to soften them and transfer to paper towels to drain.

6. Fill the center of the tortillas with the meat and roll up. Place seam side down on individual serving plates, top with the warm sauce, and enjoy.

STEAK FAJITAS WITH CITRUS MARINADE.

[image]ajitas are probably one of the most identifiable Mexican dishes served today, undoubtedly because of the manner in which they are presented. At Los Barrios we serve them by the pound in a hot iron skillet that rests on a wooden charger. Everyone's senses totally come alive as the sizzling fajitas fly by. We know that the wonderful aroma that fills the room is certain to coax other diners into ordering their own. Re-create the sizzle at your own backyard barbecue!

Serves 8 to 10 - 5 pounds beef skirt steak, trimmed of excess fat - Salt and pepper to taste - cup Worcesters.h.i.+re sauce - cup salad oil - 3 tablespoons lime juice - 2 cups water 1. Put the steak in a gla.s.s baking dish large enough for it to lie flat. Combine the remaining ingredients and pour over the steak. Marinate for 1 hour, turning the meat halfway through. Cook on a gas or charcoal grill over medium heat for 20 minutes on each side. Remove from the grill and slice against the grain into julienne strips.

STEAK MILANESA[image]f you call this "chicken-fried steak, Mexican-style," you take the bite out of its name. But when you call it by its Spanish name, milanesa, milanesa, you can almost taste this mouthwatering delicacy (it's like saying "Pavarotti" before you hear the music), and your senses are ready to indulge in what is coming your way. you can almost taste this mouthwatering delicacy (it's like saying "Pavarotti" before you hear the music), and your senses are ready to indulge in what is coming your way.

Serves 4 - 1 egg - cup milk - 1 cup crushed saltines or cornmeal - Four 8-ounce boneless sirloin or round steaks - cup vegetable oil - 2 lemons, cut in half 1. Beat the egg in a large shallow bowl, then beat in the milk. Spread the cracker crumbs on a plate.

2. Using a meat pounder, pound each steak to flatten and thin it slightly.

3. Heat half the oil in a large skillet over medium heat. Dip the steaks in the egg mixture, then dredge in the crumbs, covering both sides. Add 2 steaks to the hot oil and cook for 5 minutes. Carefully flip the steaks and cook for 5 minutes longer, or to the desired doneness. Set aside. Add remaining oil to the pan and repeat with remaining 2 steaks.

4. Transfer to individual serving plates, squeeze the juice of the lemons over the steaks, and serve immediately.

STEAK RANCHERO[image]errano chiles chiles vary in heat, but they are usually quite hot. Use the smaller amount for a less spicy dish. vary in heat, but they are usually quite hot. Use the smaller amount for a less spicy dish.

Serves 4 - 2 tablespoons vegetable oil - 3 tomatoes, sliced - 1 onion, thinly sliced - 1 to 2 serrano chiles(to taste), sliced - Four 8-ounce boneless sirloin steaks, thinly sliced - Salt and pepper to taste 1. Heat the oil in a large skillet over medium heat. Add the tomatoes, onion, and chiles chiles and cook until softened, 3 to 4 minutes. and cook until softened, 3 to 4 minutes.

2. Add the meat, season with salt and pepper, and stir well. Cook until the meat is almost cooked, about 7 minutes. Reduce the heat and simmer for 2 minutes longer, to reduce the sauce slightly.

STREET VENDOR HAM AND CHEESE SANDWICHES.

Tortas de Jamon Makes 12 open-faced sandwiches - 6 bolillos(small, elongated hard rolls, available at Latin markets and some larger supermarkets) or 6-inch French breads - cup mayonnaise - 1 cup refried beans, homemade (see page 163) or store-bought - 12 slices ham, grilled - 1 cup shredded Monterey Jack cheese - 1 tomato, diced - 1 Ha.s.s avocado, peeled, pitted, and sliced - Sliced jalapeno chilesfor garnish (optional) 1. Preheat the oven to 325F.

2. Split the bolillos bolillos in half. Spread the cut sides of the bread with the mayonnaise and top with the beans. Place a slice of ham on each half, and cover with the cheese. in half. Spread the cut sides of the bread with the mayonnaise and top with the beans. Place a slice of ham on each half, and cover with the cheese.

3. Arrange the open-faced sandwiches on a cookie sheet and place in the oven for 2 to 3 minutes, until the cheese has melted.

4. Top the sandwiches with the tomato, avocado, and chiles, chiles, if using. Serve hot. if using. Serve hot.

TACOS A LA DIANA[image]hen I was young, my parents owned a very small restaurant, and I loved to go there every day after school. My thing was to go into the kitchen and prepare my own food. I came up with lots of different combinations-some were very good, and others were, well, let's just say that my siblings were not impressed. Tacos a la Diana, however, made it onto the menu at Los Barrios. These are easy to prepare and fun to eat. Even a nine-year-old can make them!

Serves 4 - 1 cup vegetable oil - 12 corn tortillas, homemade (see page 4) or store-bought - 1 cups shredded cooked chicken - 1 cups Guacamole (see page 47) - cup sour cream 1. Heat the oil in a large skillet over medium-high heat until hot. One at a time, dip the tortillas into the hot oil to soften them, just a few seconds. Transfer to paper towels to drain.