Food & Drink
3:33 pm
Wed July 3, 2013

Not So Traditonal Fourth Of July Dishes

A plate of chicken mole.
A plate of chicken mole.
Credit AlejandroLinaresGarcia / Wikimedia--CC

Aunt Mary Helen's Chicken and Mole

  • Chicken - whole or rotisserie
  • Vegetable oil - 2 teaspoons
  • Finely chopped onion - 1/4 cup
  • Mexican chocolate - shaved 4-5 tablespoons
  • Can of tomatoes - blended (or can of tomatoe soup)
  • Ground cumin - 1 teaspoon
  • Dried cilantro - 1 teaspoon
  • Dried mine garlic - 1/8 teaspoon
  • 1 (4 once) can of diced green chile peppers

Chicken preparation:

  1. Boil chicken
  2. Take skin off 
  3. Shred chicken

Mole sauce preparation:

  1. Heat the oil in a medium pan sauce over medium heat
  2. Cook the onion until tender
  3. Mix in Mexican chocolate, cumin, cilantro and garlic
  4. Stir in tomato and green chile peppers
  5. Bring to boil, reduce heat to low, add chicken, cover and simmer for 10 minutes

Grandma Garcia's Sopa

  • Plain white rice - 2 cups
  • Vegetable oil - enough to coat bottom of pan
  • Yellow or white onion - 4 pieces
  • Salt
  • Chicken flavoring
  1. Fry rice in oil (not too dark), drain and return to pan
  2. Add tomato sauce, onion, salt, chicken flavoring to taste
  3. Add 2 cups of water and reduce to low heat
  4. Keep lip on until rice is tender
  5. Add more water if needed

Grandma Garcia's Fideo

  • Vermicelli - 1 small package
  • Vegetable oil - enough to coat bottom of pan
  • Yellow or white onion - 4 pieces
  • Salt
  • Chicken flavoring
  1. Fry vermicelli in oil (not too dark), drain oil and return to pan
  2. Add 2-3 cups of water
  3. Simmer on low heat
  4. Needs to be soup-like in consistency 

Grandpa Garcia's Famous Pork Chile

  • Pork shoulder
  • Rotel
  • Diced tomatoes
  • Garlic
  • Onion
  • Salt
  1. Boil pork shoulder, drain and remove fat
  2. Cut into chunks then add rotel and diced tomatoes 
  3. Add garlic, onion and salt
  4. To maker spicier add peppers if desired 

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