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Mexican and Spanish Recipes A collection of handwritten, homemade, vintage recipes of Mexican and Spanish dishes.  These recipes were found ion index cards stuffed into small recipe boxes, that our mothers use to keep on top their kitchen counters or stoves. Many of these recipe are being lost and tossed out.  I started collecting these little pieces of recipe history.  Needed something to pass the time, so I am doing this website. The recipes I collect are from the 1950.s 1960's, and 1970's.  I remember when I first discovered the wondrous taste of Mexican food.  My mother, my grandmother, my sister and I went on a road trip during the summer of 1966.   I remember mom traveled Route 66 all the way down, we came back a northern route. My memories of that summer are filled with taste, sounds, smells, and pictures of an amazing time.

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I came into contact with Mexican food for a second time during my college days in Portsmouth Ohio. We, meaning the gang of kids I ran around with then, would often go out to eat.  About 8 of us had rented an old three story, plus attic, house on Front Street and naturally no one wanted to do dishes, cook, or clean up afterwards, so we ate out.....alot.  When I remember those days, I just have to chuckle.  There was 8 or so of us.  The numbers rose and fell daily.  I remember, we had one bathroom, which literally grew it's own assortment of mushrooms from all the summer humidity. One day, Marty announced that they had opened up a new restaurant, a Mexican restaurant.  Now this may not seem as amazing to someone who grew up in New York, L.A., Miami, or some other exotic city, but in Portsmouth, Ohio, this was big news!  Real Mexican food was non existent south of Columbus.  We arrive, sat down, looked at the menu and didn't have a clue what to order.  We relied on the owners for knowledgeable guidance. They spoke little English and not a smidge of Spanish did we speak. The whole experience was purely delightful. A wonderful way to experience Spanish cuisine.  Hot and spicy dishes, guacamole and salsa dips, I fell in love with saucy Mexican edibles that very day. Now here are some free Mexican and Spanish Dishes from those little handwritten index cards, taken from little vintage recipe boxes.

Spanish Meat Balls 1 lb Ground Beef 1/2 Cup Un-cooked Rice 1 T. Chili Mixture 1 Pint Tomatoes 1 Pint Hot Water Salt to Taste 2 T. Minced onion Combine meat, rice, onion, and seasonings. For into balls and place into pan, pour in tomatoes and water. Cook slowly, about 1 1/2 hours. More water can be added if needed. Enough sauce should remain to pour over meat balls when served. This lady's recipe card did not say to cook in an oven or pan on top the stove. I can not guide you here, as I am not a professional cook. Frankly, I am going to try this at 325 in an oven. I am going to cover the baking dish too......just so you know. I'll let you know how this turns out.

Salsa A mildly hot sauce, increase chilies for more fire. Homegrown chilies best. 1 can or 1 cup fresh tomatoes 1/4 cup chopped green peppers 1/4 cup or 1 small chopped onion 1 Tablespoon chopped green chilies 1/4 teaspoon salt. In a small bowl, mix all ingredients.  Mix well. Makes 1 1/2 cups. Note: Refrigerate any left over sauce in airtight container.  Will keep about 2 weeks, although chilies will lose some of their punch. Add more.

Spanish Noodles 1 large package wide noodles 1 1/2 pounds ground meat 1 cup chopped onions 1/2 cup green peppers 1 small can corn 1 small car ripe olives 1 can mushroom pieces 1 can tomato paste and 1 can water 1 teaspoon salt 1/8 teaspoon pepper 1/2 teaspoon chili powder 1 clove garlic 1 can tomato soup 1/2 pound sharp cheese Brown meat, onion, and green peppers. Add other ingredients - except cheese.  Cook and drain noodles. Combine with meat mixture.  Cook 30 minutes in oven at 350 degrees. Add grated cheese and cook 10 minutes more.  Serves 8 Enchilada Casserole For topper, reserve 1 cup or 6 ounces of corn chips.  Combine remaining chips with 1 1/2 cups shredded sharp processed American Cheese, one 15 ounce (1 2/3) chili with beans, one 15 ounce can (1 2/3 cup) enchilada sauce, one 8 ounce can tomato sauce and 1 Tablespoon instant minced onion.  Pour in 11 x 7 x 1 1/2 baking dish.  Bake uncovered at 375 degree for 30 minutes.  Spread top of mixture with 1 cup of dairy sour cream, sprinkled with 1/2 cup additional shredded cheese.  Circle reserve corn chips around edge.  Bake 5 minutes longer.  6 servings From Cindy MO7

Refried Beans 1 1/4 cup dried pink or pinto beans - 1/2 lb rinsed and picked over 2 cups water 1 teaspoon salt 1/2 cup lard or oil In a two quart saucepan, bring the beans and water to a boil.  Cover and simmer over low heat for two hours or until beans are very tender, adding more water if necessary.  Stir in salt.  In a medium skillet, heat a little lard over low heat.  Add some beans and a large spoonful of bean liquid, mashing beans and fat into a thick, smooth paste.  Repeat working in more lard, beans, and liquid until all are used up and beans are smooth.  If necessary, add more liquid for good spreading consistency. Makes about 3 cups.  Keeps in the refrigerator about 2 weeks.

Mexican Chicken by Maria Miller 3 whole chicken breast, baked and bone removed 2 cans cream of chicken soup 2 (oz) cans diced chilies (use less chilies to decrease spiciness) 1 pint sour cream Grated cheddar cheese 6 flour tortillas Cooke chicken and shred.  Mix soup, chilies and sour cream.  Put a layer of soup mixture on bottom of a 9 x 13 inch casserole.  Put a layer of tortillas over soup mixture.  Put a layer of chicken over tortillas.  Put a layer of cheese over chicken.  Keep alternating until gone, end with cheese on top.  Bake at 350 degrees for 30 to 35 minutes.  Prepare night before to enhance flavor

Tamale Pie 1 medium onion, chopped 1 small green pepper, chopped 3/4 pound ground beef 2 cups tomato sauce 1 1/2 cups whole kernel corn, drained 1/2 cups chopped pitted ripe olives 1 minced clove garlic 1 tablespoons sugar 1 teaspoon salt 2 to 3 teaspoons chili powder 1 1/2 cups shredded process cheese 3/4 cup yellow corn meal 1/2 teaspoon salt 2 cups cold water 1 tablespoon butter Cook onion and green pepper in 1 tablespoon hot fat till just tender.  Add meat and brown lightly, spoon off excess fat. Add next 7 ingredients. Simmer 29 to 25 minutes or till thick.  Add cheese; stir till melted.  Pour into a baking dish.  To make corn meal topping: Stir corn meal and 1/2 teaspoon salt into cold water.  Cook and stir till thick.  Add butter' mix well. Spoon over meat mixture, making narrow strips.  Bake at 375 degrees 40 minutes or till top is browned.  Makes 6 servings.

This recipe came straight from the Georgia Journal.  Her attempt at humor, I am sure.  To my mother, Rat Cheese was the cheese that came in the box.  I think it was Velveeta.  Now Velveeta is a great cheese and I am in no way trying to hurt that company.  I use Velveeta, it is great for Mac N Cheese.  I am only typing the recipe as I find it. So, please don't take offense, where none is intended. Tacos - 2 pounds ground beef 2 medium chopped onions 2 cans taco sauce 2 cans Mexican Beans 2 packages taco shells Rat Cheese Brown meat.  Add onions, cook about 30 minutes.     Fill shells and top with cheese.  Warm to melt cheese.  Serve lettuce and tomatoes.

Lomo De Puerco 3 to 3 1/2 pounds boneless pork loin roast salt and pepper 1/4 cup oil or lard Basic easy Mole Sauce Sprinkle roast with salt and pepper. Sear on all sides in hot fat.  Place in baking pan or put in crock pot, baste with basic Mole Sauce.  Roast at 325 about 2 to 2 1/2 hours or 8 hours in crock pot.  Remove and let stand for 20 minutes, then slice.       Both should be served with typical Mexican Style fare.  Re-fried beans heated with shredded mild cheddar or Monterey jack cheese and corn tortillas, heated till soft.  On a griddle, spread liberally with butter and salted.  The Tortillas are eaten rolled as a tempting Mexican substitute for bread.

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