Spanish Recipes
Basic Salsa
Chorizo Empanadas
Spanish Omelet
Mrs. Altenau's Mexican Dip
Maureen Pribila's Mexican Dip

Chimichanga (Think of a chimichanga as a fried burrito.)

Serves 4

1 pound Ground chuck
1 1/4 cups Refried beans
1/4 cup Salsa
3/4 cup Monterey jack, grated
4 Flour tortillas
Oil for frying

Brown the beef. Drain off the fat. Allow to cool slightly. Toss in the
beans, salsa and cheese. Place 1/4 of the mixture in the middle of each
tortilla. Fold in the sides and then roll to seal. Heat the oil to 350. Add
the chimichangas and cook on both sides until browned. Serve warm.
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Basic Salsa

Use this fresh salsa at room temperature immediately after making or keep in
the refrigerator for up to two days.

Serves 4

2 large tomatoes, seeded and chopped
1 medium onion, chopped
3 green onions, white and green parts, sliced
2 tablespoons cilantro (Mexican parsley), fresh, minced
2 1/2 teaspoons lime or lemon juice
1/4 teaspoon salt
1 jalapeno pepper, diced

Combine all ingredients in a large bowl. Toss well.
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Chorizo Empanadas

These small, savory pies make great party appetizers.

Makes about 2 dozen


4 cups Flour
2 Eggs
5 Tablespoons Vegetable shortening
1 teaspoon Salt
1 1/2 cups Milk


1 1/2 pound Chorizo sausage, ground
1 medium Onion, diced
1 teaspoon Garlic, minced
1/2 cup Salsa

Oil for frying

Place the flour, eggs, shortening, and salt in a food processor bowl. Pulse
until well mixed. Add half of the milk and pulse until blended. Add the rest
of the milk and pulse until a ball forms. Wrap in plastic wrap and
refrigerate for 30 minutes. Brown the chorizo in a heavy skillet. Add the
onion and garlic and cook until the onion is just soft. Drain off any excess
fat. Mix in the salsa. Set aside.
Roll the dough out to 1/8 inch thick on a floured cutting board. Cut out
three-inch circles. Place 1 Tablespoon of the chorizo mix in the center of
each circle. Fold into a half-circle. Crimp the outer edge with a fork to
seal. Heat the oil in a heavy skillet. Add the empanadas and brown lightly
on both sides. Drain on paper towels. Serve warm.
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Spanish Omelet

This specialty of the Spanish Tapa bars is much heavier than the more
familiar French-style version.

Serves 2-4

2 Tablespoons Olive oil
2 large Potatoes, peeled and sliced
1 medium Onion, sliced
4 Eggs
Salt and pepper to taste

Heat the oil in a heavy skillet. Add the potatoes and onions. Cook until
soft without browning (over low heat). Allow to cool. Lightly beat the eggs.
Add the potato mixture. Return to the pan until the eggs are set. Flip the
omelet over and cook on the second side (do not fold). Remove to a platter.
Slice into wedges.
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Enjoy this simple Latin American recipe at your next brunch.

Serves 4-6

2 cups Water
1 1/2 cups Flour
2 Eggs
1/2 teaspoon Salt
1/2 cup Granulated sugar
2 teaspoons Cinnamon
Oil for deep-frying

Bring the water to a boil in a saucepan. Remove from the heat and slowly
whisk in the flour. Return to a low heat and stir until smooth. Remove from
the heat. Lightly beat the eggs. Slowly whisk the eggs and salt into your
flour mixture until smooth. Put the mixture into a pastry bag. Heat the oil
in a skillet to 350. Carefully (with the tip of the bag very near the
surface of the oil) pipe out a five-inch length of your mixture. Repeat
several times, but do not overcrowd. Cook until lightly browned (about 2
minutes). Drain on paper towels. Mix the sugar and cinnamon. Sprinkle on the
churros while they are still hot.

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Mrs. Altenau's Mexican Dip


8 oz package of cream cheese
10 or 12 oz can of chili
4 oz chopped chilis
10 oz can sliced black olives
8 oz package of cheddar cheese
8 oz package of monterey jack cheese


Soften cream cheese and layer bottom of a 9' x 13' rectangular pan.
Layer the remaining ingredients in this order.

Chili (beef)
Chilis (peppers)

Bake at 350 degrees for a half an hour.

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Maureen Pribila's Mexican Dip

Serves 6


8 oz package of cream cheese
1 jar of salsa
1/2 of a green pepper
1/2 of an onion
1 bag of shredded "Mexican blend" cheeses


In a blender, mix the softened bar of cream cheese and jar of salsa together.
Pour this mixture in a small rectangular pan.  Finely chop the green pepper 
and onion and sprinkle on top of mixture.  Finally cover entire pan with 
shredded cheese. Refrigerate before serving.

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