VICTORIA'S RECIPE FILE
These are recipes of the Spanish/Mexican dishes mentioned in the New World Zorro television series which aired from 1990-1993.
Taverna Victoria
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Albondigas Soup (Mexican Meatball Soup)
This was one of Victoria's specialties and Diego's
favorite. It was probably made with ground beef. This is
a leaner version.
| 10 ounces lean ground turkey breast 1 slice whole wheat bread, torn into pea-sized pieces 4 scallions, chopped 1/2 teaspoon chili powder 1/4 teaspoon ground cumin 4 teaspoons canola or corn oil 2 corn tortillas, torn into bite-sized pieces 1 garlic clove, minced |
4 cups reduced sodium chicken broth 1 (9 ounce) package frozen green beans 1 (10 ounce) can diced tomatoes 1 (4.5 ounce) can diced green chiles 1 cup frozen corn kernels 1 cup frozen peas 4 tablespoons chopped cilantro |
1. Combine the turkey, bread pieces, 3 tablespoons of the scallions, chili powder and cumin in a medium bowl. Shape mixture into 16 meatballs.
2. Heat 2 teaspoons of the oil in a nonstick soup pot or Dutch oven over medium high heat. Add the meatballs, cook, turning frequently until browned, about 8 minutes. Transfer to a heatproof plate.
3. Return the pot to the heat and swirl in the remaining 2 teaspoons of oil. Add the remaining scallions, the tortilla pieces and garlic. Cook until scallions are translucent and the tortillas are lightly browned, about 3 minutes.
4. Return the meatballs to the pot and add the broth, green beans, tomatoes, green chiles, corn and peas. Simmer until the vegetables are cooked through, about 10 minutes. Sprinkle with cilantro just before serving.
Makes 4 servings (about 1 ½ cups)
Per Serving: Calories-289 Fat-9 grams Saturated Fat-2 g Cholesterol-42 mg Sodium-794 mg Carbohydrates-28 g Fiber-5 g Protein-26 g Calcium-107 mg
| 4 teaspoons olive oil 1 1/2 pounds chicken parts 1 teaspoon paprika 1/4 teaspoon salt freshly ground black pepper (to taste) 1 green bell pepper, seeded and chopped 1 celery stalk, chopped 1 red onion, chopped 2 garlic cloves, minced |
1 (14 ounce) can stewed tomatoes 1/2 cup low-sodium chicken broth 2/3 cup uncooked white rice 1 tablespoon capers, drained and rinsed 1/2 teaspoon dried oregano leaves 1/4 teaspoon saffron 1 bay leaf 1 cup frozen green peas, thawed 1 cup chopped roasted red peppers |
1. Preheat oven to 350 F. Heat a large nonstick skillet. Swirl in the oil, then add the chicken. Sprinkle with the paprika, salt and pepper; cook, turning frequently, until browned, about 8-10 minutes. Transfer the chicken to a shallow 2 quart casserole dish.
2, In the skillet, combine the bell pepper, celery, onion and garlic. Cook, stirring frequently until softened, about 4-5 minutes. Stir in the tomatoes, broth and 2 tablespoons of water. Bring to a boil.
3. Remove from heat, stir in the rice, capers, oregano, saffron, bay leaf, peas and roasted red peppers. Add to chicken in casserole dish. Cover and bake until liquid is absorbed, about 15 minutes. Discard bay leaf before serving.
Makes 4 servings (1 ½ cups)
Per Serving: Calories-333 Fat-6 grams Saturated Fat-1 g Cholesterol-49 mg Sodium-635 mg Carbohydrates-43 g Fiber 6 g Protein-26 g Calcium-94 mg
| 2 pounds flank steak 12 flour or corn tortillas 1/2 cup tequila 1/4 cup fresh lime juice 1/4 cup fresh lemon juice 1/4 cup fresh orange juice |
4 garlic cloves, crushed 1 medium onion, chopped 1 teaspoon tabasco sauce 1 teaspoon black pepper 1 cup salsa (mild, medium, hot, your choice) 1 cup guacamole |
1. Mix tequila, juices, garlic, onion, tabasco, and pepper in a medium bowl.
2..Put steak into a large resealable plastic bag and add mixture from bowl. Refrigerate for at least 4 hours, turning bag over occasionally.
3. Preheat grill.
4. Place a few drops of water on each tortilla, stack then wrap in aluminum foil. Place tortilla stack on grill.
5. Remove steak from marinade, save marinade. Place steak on grill.
6. Turn steak and tortillas once during cooking.
7. Brush steak with remaining marinade.
8. Cook to favorite level of doneness.
9. Cut steak into thin slices. Divide steak slices and place on the 12 tortillas.
10. Serve with salsa and guacamole.
Makes 6 servings
Sorry - No nutritional information.
| 2 cups flour 2 teaspoons baking powder 1 teaspoon salt 1/2 cup butter or margarine, softened 1 cup cold water |
2 1/2 cups cooked chicken, finely chopped 1 teaspoon chili powder 2 tablespoons salsa (mild, medium, hot, your choice) 1 egg or 1/4 cup egg substitute |
1. In mixing bowl, combine flour, baking powder, & salt. Using a pastry cutter or fingers, working butter into mixture. Add the cold water, then knead mixture until it forms dough.
2. Divide the dough into 12 small balls. On a lightly floured or cornmealed surface, roll each ball into a circle.
3. Mix together the chicken, chili powder, salsa, & egg in a bowl.
4. Put 2 tablespoons of chicken mixture on one half of each circle. Fold circle over and crimp edges together to seal empanadas.
5. Bake in preheated oven at 400 Fahrenheit for 15 minutes on lightly sprayed cookie sheet.
Makes 12 servings
Sorry - no nutritional information!
| 2 teaspoons vegetable oil 6 boneless, skinless chicken breasts, cut into 1 inch pieces 1 medium onion, chopped 1 teaspoon ground cumin 1 teaspoon minced garlic 1/2 teaspoon cilantro |
1 1/2 cups sour cream 3/4 cup roasted red peppers, chopped 1 (4.5 ounce) can chopped green chiles 3 cups shredded Mexican blend cheese 2 (10 ounce) cans enchilada sauce 12 (8 inch) flour or corn tortillas |
1. Heat oven to 350 degrees. Spray a 13 x 9 pan and an 8 x 8 pan with non-stick cooking spray.
2. In large skillet, heat oil over medium heat. Add chicken and onion, cook and stir 4 to 5 minutes or until chicken is no longer pink in the center.
3. Stir in cumin, garlic, and cilantro. Cook 1 minutes longer, drain if necessary.
4. Pour chicken mixture into a large bowl.
5. Reserver 2 tablespoons of the sour cream in a small bowl and refrigerate.
6. Stir the remaining sour cream, red peppers, green chiles, and 1 1/2 cups of the shredded cheese into the chicken mixture.
7. Spread a heaping 3/4 cup of the chicken mixture onto the center of each of the tortillas.
8. Roll up the tortillas and place seam down into the baking pans (8 in large pan, 4 in small pan).
9. Top each pan evenly with the enchilada sauce and the remaining 1 1/2 cups of shredded cheese.
10. Spray 2 sheets of foil with non-stick cooking spray and cover each pan with one of the foil pieces, sprayed side down.
11. Bake about 50 minutes or until enchiladas are hot.
12. Use the reserved sour cream to drizzle over the enchiladas before serving.
Makes 12 servings
Sorry - no nutritional information!
|
½ pound margarine 1 tablespoon baking powder 1 tablespoon salt 4 cups chicken broth or water |
2 garlic cloves, chopped ¼ Spanish onion, diced Salt to taste |
Epazote leaves Thin strips of jalapeño or other pepper ½ pound cooked shredded chicken ½ pound cooked shredded pork 22 tamale leaves, soaked overnight and then drained |
1. Whip margarine until creamy. Add the masa flour, baking powder, salt and chicken broth or water.
2. Mix the masa dough by hand or with an electric mixer until spongy. Let it rest while you prepare the sauce.
3. Blend in a blender tomatoes, garlic, onion and salt to make sauce. Add some of the sauce to the masa dough.
4. Spread 2 tablespoons of masa dough on each tamale leaf. Place the jalapeno pepper strips and Epazote leaves on the masa.
5. Place the chicken and pork, as you wish, over the masa dough. Sprinkle with the shredded cheese.
6. Roll the tamale leaves, and fold the ends to keep the tamale closed.
7. Place assembled tamales in a tamale steamer pan with water at the bottom, and cook for 45–60 minutes at medium-high heat. Tamales are ready when they detach easily from the leaves.
8. Serve tamales with the remaining sauce.
Makes 22 tamales
Sorry no nutritional information
screen capture from "Dead Men Tell No Tales"
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Custard Cake
Diego had a 'special' custard and a 'special cake'
made for Sergeant Mendoza that contained a 'special' ingredient. Fortunately,
this combination of the two lacks the 'special' ingredient.
| 8 egg yolks 8 egg whites, beaten until stiff 4 1/4 cups warm milk 1 cup butter or margarine, melted and cooled |
1 1/4 cups sugar 3/4 cup flour zest of one lemon 2 tablespoons vanilla extract |
1. Beat the egg yolks with the sugar and vanilla essence until it becomes frothy cream.
2. Stir together the butter and milk then add the flour and lemon zest. Mix well.
3. Add the egg whites to the butter/milk mixture and mix together.
4. Pour the resulting mixture into a deep square or rectangular pan that has been greased and floured.
5. Preheat oven to 356 ° F and bake for 10 minutes. Then lower temperature to 320° F for 50 minutes. Insert toothpick in center, it should come out clean if done.
6. Cool completely, cut into portions and serve.
Sorry no nutritional information
| 1/2 cup sugar 2 1/2 tablespoons water 4 eggs, yolks separated from whites 1 can condensed milk |
1 can evaporated milk 1 cup milk 1/2 teaspoon vanilla |
1. Preheat oven to 350°F.
2, In a saucepan, combine sugar & water and boil rapidly until a deep amber color. Pour the mixture in the bottom of a 9-inch glass or ceramic pie pan and coat sides. Let cool.
3. In a bowl, stir egg yolks and then add all the milks and vanilla. Mix batter well. In another bowl, whip egg whites until fluffy, not stiff. Fold whites into batter. Pour mixture into the caramelized sugar-coated pie dish.
4. Place dish in large roasting pan or baking pan. Add enough hot water to come halfway up sides of pie dish. Bake flan in water bath for 1 hour, until set in center. Let cool, then cover and chill overnight. (Can be made two days ahead. Keep chilled.)
5. To serve: Allow flan to come to room temperature. Run a sharp knife around the edge to loosen. Place a serving plate that's slightly larger than the pie pan on top of the pie pan, and flip upside down. Gently remove the pie pan and cut the flan into wedges to serve.
Makes 8 to 10 servings.
Sorry - No nutritional information!
| 4 (6 inch) corn tortillas 1 (14 ounce) can diced tomatoes with green pepper, celery and onion 1 (15 ounce) can black beans, drained and rinsed 1 (4.5 ounce) can diced green chiles 2 to 3 tablespoon mild pepper sauce (to taste) |
3/4 teaspoon ground cumin 3 tablespoons chopped cilantro 4 large eggs or 1 cup egg substitute 1/4 cup shredded Mexican blend cheese |
1. Place oven rack in the center of oven. Preheat to 425° F. Lightly spray both sides of the tortillas with nonstick cooking spray. Place 4 inverted custard cups on a baking sheet then drape a tortilla over each cup. Bake until the tortillas are crispy and lightly golden brown around the edges, about 10 minutes. Remove tortillas and set them on a rack to cool.
2. Combine the diced tomatoes, beans, chiles, pepper sauce, cumin, & 2 tablespoons of the cilantro in an ovenproof skillet. Bring to a boil over medium heat. Reduce the heat to low and simmer about 4 minutes. Break the eggs one at a time on top of the sauce, spacing them evenly apart.
3. Place the pan into the oven and bake until the eggs are almost set, about 6 - 8 minutes. Sprinkle the cheese on top of the eggs and bake 1 minute until melted.
4. Place tortilla cups on serving plates and spoon the eggs & sauce into the cups. Garnish with remaining tablespoon of cilantro and serve immediately.
Makes 4 servings
Per serving: Calories - 289 Fat - 8 grams Saturated Fat - 3 grams Cholesterol - 216 milligrams Sodium - 840 milligrams Carbohydrates - 40 grams Fiber - 8 grams Protein - 17 grams Calcium - 200 milligrams
screen capture from "Ghost Story"
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screen capture from "Zorro's Other Woman"
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