1 package dried cornhusks

1 pound dried California Chiles, or use a mixture of California and Pasilla

1 tablespoon cumin seeds

6 garlic cloves, smashed

1/2 teaspoon freshly ground pepper

1 1/2 teaspoons salt

8 cups masa harina

2 tablespoons baking powder

1 pound melted lard

4 to 6 cups chicken broth, mixed with the pork juices

6 to 7 pounds pork shoulder

salt and freshly ground pepper

2 tablespoons lard, or shortening

Corn Husk Preparation: Place the corn husks in a large container and cover with hot water; let sit several hours. Drain the water from the husks and separate them. Cover with water and let soak until time to make the tamales, at least 4 hours.

Chile Sauce: Take the stems off of the chili peppers and empty out the seeds; discard the stems and seeds. Place the chilies in a large Dutch oven; cover with hot water. Cover and bring to a boil; boil for an hour or so, until the chilies are soft. Strain the chilies, reserving the liquid, and place them in the bowl of a food processor with the cumin, garlic, salt, and pepper. Process until smooth, adding chile liquid if necessary.

Transfer the chile puree to a food mill or wire strainer to remove any seeds and skin. Check the sauce for seasoning, and add more of the chile liquid to thin if necessary. Set aside. This step can be done up to one week ahead.

Masa Preparation: spread the masa on a large baking sheet and place in a 350° oven for 30-40 minutes, stirring every 15 minutes, until browned; cool. This may be done up to 30 days ahead.

In a large mixing bowl mix the cooled masa with the baking powder, melted lard, the pork juices, and enough chicken broth to make a moist dough. Stir in 1/2 cup (more or less as you like) to color the dough.

Pork shoulder: Place the pork shoulder in a slow cooker, rub with salt and pepper, cover, set to low, and cook 6-8 hours. Turn the slow cooker off, let the meat cool until you can touch it, then remove from the pot. Strain the juices into a bowl and place them in the freezer. Shred the meat, discarding any bones, fat, or other things that don't look appetizing. You should have about 8 cups shredded meat.

Melt the lard or shortening in a large, deep frying pan and add the pork. Stir fry the pork over medium heat, then add enough of the chile sauce to moisten. Taste for seasoning, adding salt and pepper if necessary.

Assembly: When all the components are prepared, set them out and prepare the tamales.

For each tamale: Place a corn husk on the work surface so the narrow end is facing you and the end that fans out is away from you. Place about 1/4 cup of the masa in the center of the drained corn husk (I don't dry them off because I find the moist husk helps keep the masa moist). Spread the masa dough into a rectangle 3-4 inches wide and about 1/2 inch from the sides. Spoon 2-3 tablespoons of the pork mixture down the center of the masa. Fold one side of the corn husk over to cover the filling, then fold the other side over. Fold the ends up to meet and place, ends down, in the bottom of a steamer or rice cooker lined with a damp towel. Continue layering tamales. Steam for about one hour, or until the masa comes away from the corn husk cleanly. Store in plastic bags in the freezer.

Basic Traditional Chile Rellenos

6 Servings

6 pablano chili peppers

6 1 ounce chunks manchego cheese

1/2 cup flour

4 eggs, separated

1/2 teaspoon salt

1/4 cup flour

1/2 cup vegetable oil

1 cup grated cheddar jack cheese

Place the chili peppers on a broiler pan and broil on all sides until puffed and charred. Place in a Ziploc bag, seal, and let cool. When cool, peel and remove the core and seeds from the top, being careful to keep chili whole.

Put the 1/2 cup flour on a plate. Slip a chunk of cheese inside each of the peppers, then coat each of the chilies with the flour.

Beat the egg yolks; add the salt and flour and mix until smooth. In a separate bowl, beat the egg whites to stiff peaks (don't overbeat, they should still look soft and fluffy). Fold the yolk mixture into the whites.

Heat the vegetable oil in a large skillet to 350°; it should cover the bottom and be about 1/4-1/2" deep.

Dip the flour coated chilies in the egg mixture, coating thoroughly, then place in the oil. Turn after a minute or two and fry until lightly browned. When fried, transfer to paper towels to drain.

Preheat the oven to 400°. Place each of the cooked rellenos on an oven-safe plate, cover with the Mexican tomato sauce, and sprinkle with the cheese. Bake until the cheese is melted, about 5 minutes.

Chile Notes: Although pablano peppers seem to work best for me, you may use Anaheim or other mild fresh chilies. You may also use canned whole chilies.

Cheese Notes: Instead of manchego cheese, you may substitute panela, chihuahua, Monterey jack, or cheddar jack

Chocolate, Chile, and Cinnamon Brownies

32 Brownies

1 cup butter

4 ounces unsweetened baking chocolate

2 cups sugar

1 teaspoon vanilla

3 eggs

1/2 teaspoon salt

3/4 cup flour

2 tablespoons New Mexico chili powder

2 tablespoons cinnamon

1 1/2 cups chopped walnut(s)

1/4 cup powdered sugar

1 teaspoon New Mexico chili powder

Melt the butter and chocolate in a microwaveable container for 1-2 minutes; stir until melted. Pour the mixture into a large mixing bowl and blend with the sugar and vanilla. Add the eggs, salt, flour, chili powder, and cinnamon and mix well. Stir in the walnuts.

Spread the batter into a well-greased 13 x 9 inch baking dish. Bake at 350° 25-30 minutes or until just done in the center. Mix the powdered sugar and chili powder. Sprinkle over the brownies. Cut into squares.

These are great served with ice cream.

Creamy Cheesy Chile Rice

6 Servings

1 14 oz. can crushed tomatoes, in puree

1 clove garlic, smashed

2 tablespoons Pasilla chili powder, or substitute California or New Mexico Chili

2 tablespoons chili powder

1/4 cup chopped onions

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

1/2 teaspoon whole oregano

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

Mix flour, salt, and baking powder in the large bowl of mixer. With the K attachment, cut in the shortening until the size of small peas. Put the dough hook on the mixer and gradually add the water until a dough forms that doesn't stick to the bowl, but is still fairly soft and pliable. Remove the dough to a countertop and knead a few time to make it into a large smooth ball.

With the thumb and first finger, pinch balls of dough the size of a walnut. Stack the balls in a pile and cover with a damp dishtowel. Let sit 15-30 minutes.

Meanwhile, heat a cast iron griddle on high.

Pat each ball of dough into a disc, and using a 9" piece of closet rod (1 3/4" diameter), roll\into a thin round. Place on the heated cast iron griddle for a minute or two on each side. Stack and store in a plastic bag.

Grilled Chile Rellenos

6 Servings

These grilled rellenos are similar to a large, chile stuffed omelet and are great for brunch. Make sure you serve them with fresh homemade flour tortillas.

6 pablano chili peppers

6 ounces manchego cheese cut into strips

1/2 cup flour

4 eggs, separated

1/2 teaspoon salt

1/4 cup flour

2 tablespoons vegetable oil

1/2 batch Slow Cooker Chile Verde

1 cup grated cheddar jack cheese

Put the 1/2 cup flour on a plate. Slip a strip of cheese inside each of the peppers, then coat each of the chilies with the flour.

Preheat the oven to 400°.

Heat the vegetable oil on a cast iron griddle or in a large skillet. Using about 3/4 of the egg mixture, spoon 6 mounds into the skillet, then place a stuffed chile in each mound. Cover with the remaining egg mixture, making sure the chilies are covered. Cook uncovered over medium heat until browned, then carefully turn and cook the other side. The egg will not be cooked in the middle. Carefully transfer each chile to an oven-safe plate.

Spoon Chile Verde on each of the rellenos, then top with cheese. Place the plates in the oven and bake until the egg mixture is puffed and set, about 10 minutes.

Chile Notes: Although pablano peppers seem to work best for me, you may use Anaheim or other mild fresh chilies. You may also use canned whole chilies.

Cheese Notes: Instead of manchego cheese, you may substitute panela, chihuahua, monterey jack, or cheddar jack

Sauce Notes: You may substitute Fast Mexican Tomato Sauce for the Crockpot Chile Verde if you prefer a traditional rellenos sauce.

Grilled Fish Tacos

4 Servings

4 4 ounce tilapia fillets, (or use any white fish) 1/2" thick or less

lime pepper seasoning

nonstick cooking spray

1 batch Homemade Corn Tortillas

4 cups coleslaw mix, or 1 head cabbage, finely shredded

1 batch Creamy Mexican Taco Sauce

Salsa – your favorite kind

1 lime, cut into wedges

cilantro, for garnish

Sprinkle the tilapia fillets with lime pepper seasoning. Spray a George Foreman-type grill with nonstick spray. Cook the fish on the grill until it is just cooked through and flakes with a fork, about five minutes. Set aside and keep warm.

Heat the corn tortillas on an ungreased griddle.

For each taco: Place a piece of the grilled fish (each piece should make 2 or 3 tacos) on a corn tortilla; top with cabbage and a generous spoonful of creamy Mexican taco sauce. Add salsa to taste, then squeeze lime over all, then sprinkle with cilantro. Fold the taco over and eat immediately.

Note: the fish can also be grilled on a gas or charcoal grill.

Homemade Corn Tortillas

12 Tortillas

Heat ungreased griddle on high (475° - 500°); then turn down to about 400°.

Combine masa and warm water and mix to form a ball. You may need a little more water; the dough should be soft and pliable.

Divide the dough into 12 balls.

Place a square of waxed paper on a tortilla press; place a masa ball in the center and flatten slightly. Place another square of waxed paper on the ball of masa, then press. Remove the waxed paper and bake on the preheated griddle until brown on one side, then turn over and cook the other side. Repeat with the remaining dough. Keep warm wrapped in a clean dishtowel.

Queso Flameado

6 Servings

1 12 oz. package queso fresco, finely chopped

3 cups shredded cheddar jack cheese

1 12 oz. package chorizo, cooked and drained well

1 pablano chili peppers, roasted, peeled, and sliced in strips

1/4 cup tequila

3 chopped green onions

2 tablespoons finely chopped fresh cilantro

1 batch Homemade Corn Tortillas

Mix the cheeses together. Put half of the cheese in 4 6-8" shallow ramekins, cover each with half of the drained chorizo and half of the pepper strips, then top with the remaining cheese, chorizo and peppers.

Bake at 350° 15-20 minutes or until the cheeses are melted through. Remove from the oven. Pour a tablespoon of the tequila over each of the ramekins and light with a long kitchen match. The flames will go out in a few seconds. Sprinkle with the green onions and cilantro.

Heat the homemade corn tortillas and serve the cheese spooned on them.

Slow Cooker Chile Verde

6 Servings

1/4 cup vegetable oil, or shortening

1/3 -1/2 cup flour

2 pounds pork loin, trimmed of all fat and cut into 1/2" cubes

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 clove garlic, minced

2 8 oz. cans mild diced green chilies

1 tablespoon granular chicken bouillon, or 3 chicken bouillon cubes

1 1/2 cups water

Heat the oil or shortening in a small skillet over medium heat; whisk in the flour (enough to make a thick roux) and cook, stirring constantly, until, the mixture is the color of peanut butter. Pour the mixture into a 3 quart slow cooker

Add the remaining ingredients and stir. Cook on low 6-8 hours or high 4-5 hours, stirring occasionally if you think about it. Taste for seasoning and serve with flour tortillas or in burritos.