Spanish Rice

2 Cups Rice
1 Large Onion
3-6 Cloves Garlic
2 Cups Chicken Broth
1 Small Container Tomato Sauce

Chop onion and garlic, then fry in a pan (or the rice cooker pot) in butter until softened. Add in oregano, pepper, and rice and fry until some of the rice starts to slightly brown. Transfer to rice cooker pot and add tomato paste and chicken broth. Cook until tender. Alternatively, leave in the pan and do the same, cooking covered on low until tender.


Homemade Horchata recipe


1/3 cup raw long-grain white rice
1 cup raw almonds
1-2 cinnamon sticks
3 cups hot water
2 cups cold water
1/2 cup syrup (dissolve 2 parts sugar into 1 part water)

Blanch almonds then rinse in cool water. remove almond skins. toast skinned almonds in pan until lightly browned.

Pulverize DRY rice in blender until its a nice fine powder.

Combine almonds, rice powder, cinnamon sticks, and hot (boiling) water in a pot/bowl/jar/etc. leave to cool and stand on the counter/stove overnight (do not put in fridge).

:: The next day ::

Put cooled mixture into blender with 2 cups cold water. Blend until smooth. Filter mixture through a fine mesh or use a french press to get the big chunks out. Stir in syrup.

Serve chilled and/or over ice.


Flour Tortillas

4 Cups Flour (a mixture of wheat and white works out well)
1/2 Cup (~110g) Lard (butter is yummy, but doesn’t turn out as well)
1 Tsp Salt
2 Tsp Baking Powder
1 Cup Warm Milk or Water

Mix flour, baking powder, and salt. Blend in lard until flaky like pastry dough. Add all the water and work dough until it holds together in a nice moist ball and is not dry or sticky. Let stand covered 10-15 minutes.

Break dough into balls, and place on a clean surface so they do not touch. Cover with a warm damp cloth and let stand for 20-30 minutes.

Press balls into circles on a floured surface, then roll into tortilla. Cook tortillas on a hot skillet until bubbles form on top and golden brown spots appear on the bottom.

Let tortillas cool wrapped in a cloth to keep them moist when cooling.



Cheese Quesadillas made from these Flour Tortillas

Refried Beans

Homemade Refried Beans
To make refried beans that are a bit easier on the intestinal tract (less gassy), soak beans in baking soda water overnight. The baking soda gleans out the raffinose sugars that tend to make you a bit gassy after eating ;)

3 Cups Pinto Beans – Presoaked
9 Cups of water
1-3 Chopped Peppers
3 Onions – Chopped
3-6 Cloves Garlic – Chopped
1 TBs Cumin
1-2 TBs Salt

Combine beans and other ingredients into slow cooker. Cook on high for 8 hours. Drain but save water. Mash beans adding saved water to desired consistency. Contrary to the name, they don’t need to be fried. Serve as is or fry as follows..

Heat 2 tablespoons oil with some freshly chopped chilis. The idea here is to get the flavor of the chilis into the oil, then fry the beans in the flavored oil.

Spicy Refried Beans

Spicy Refried Beans

Chicken Enchiladas

Cook 6 chicken breasts in 1/2 chopped onion and 2 jalapenos
Chop and mix:
6 chicken breasts
4-8 jalepenos
1 habenero – for real men
1 1/2 onion
1 can refried beans
1/2 cup sour cream

Roll mixture in corn tortilla with cheese
Top with enchilada sauce and more cheese (I like Las El Pato)
Bake @350 degrees for ~30 minutes. until there is a nice done look.