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#376408 02/17/08 12:40 PM
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Anybody out there looking for a specific recipe? Or how about learning a technique used in Mexican cooking? Post your ideas here!


Susan Stewart
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Years ago I found a great recipe for chile rellonos but have lost it. Do you have one. The resturaunts around here do not make them right and I am soooo craving one. The El Burrito in Campbell CA used to make them and they were fantastic! If I could have just one, cooked the right way, I would be ever so grateful! I think they should be soft and smothered in cheese and a mild sauce. Do you have a recipe for that?


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Thanks for the request! I'll do some investigating as there are recipes for chile rellenos Mexican-style, Tex-Mex style, and I have a recipe for an easy chile relleno casserole that makes a great brunch entree. I'll have a 'Chile Rellenos' article posted this week.


Susan Stewart
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I want to learn how to make a Mole sauce. I have never eaten it but the concept sounds delicious. I did try it once with recipe that I found on the Internet and it was not so good - could have been me or the recipe there are thousands out there so it is hard to pick one.

Of course, you might already have a recipe listed so I am heading over to check out your site.

[Update] - Went to your site and lo and behold! right there on the featured list - Mole recipes! grin I will give them a shot as soon as can!


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Thank you, Susan. I look forward to reading your article!

Last edited by Phyllis NatAmEd; 03/03/08 07:17 PM.

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Oh, there was a great sweet recipe I saw on PBS, but didn't write down the recipe. I don't know if it was Mexican or from Puerto Rico though. It was a caramel type dessert using condensed milk, mixed with sugar or caramel and baked.

All in all, some simple mexican desserts would be great. And I will check your page out to see if there are any there!

Thanks for asking.


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I would love some tips on making flour and corn tortillas. I have tried to make flour tortillas many times but I just can't get it right.

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Check out the article tomorrow - Basics of Mexican Cooking - corn and flour tortillas!


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Great article, Susan. I can't wait to try them again. I will let you know how it turns out.

Here's the link to the article for others who are interested:

Basic Mexican Recipes - Tortillas

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I'll be sure to include some dessert recipes in the near future! Here's an adaptation of a caramel custard recipe you might like to try:
Recipe: Caramel Custard serves 3-4
Ingredients: 2 and half cups milk
6 T sugar, divided
2 eggs
1 slice bread
1 t vanilla extract
Method: (1) Caramelize the sugar in the pan in which you want to make the custard. To do this, pour the sugar into a cold pan and add a small amount of water and stir, to get the sugar to the consistency of wet sand. Cook over medium heat, stirring frequently. Scrape down the sides of the pan frequently, and wait until the sugar begins to dissolve in the water. It will then form a clear syrup, known as simple syrup. Keep stirring the mixture until it reaches a boil, then stop stirring. The caramel will turn light amber at first, and will very, very quickly darken to bronze. Remove from the heat BEFORE it gets to dark, as it will continue cooking in the pan. Pour into the bottom of the pan you ill use for the custard. (2) In a saucepan, scald the milk. Dissolve 2 T sugar in the milk and crumble the bread into it. Let the mixture cool to room temperature. (3) Blend the milk with the eggs and vanilla and pour the custard into the pan with the caramel (4) Bake in a bain marie ( a double-boiler set-up - I use little ceramic cups for my custards and set them in a casserole pan with about an inch of water) for 30-40 minutes until a knife comes clean and the custard is set. Check the water level occasionally and add as needed. (5) Chill for a few hours and then upturn into a serving platter.


Susan Stewart
Mexican Food
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