ILLEGAL intern Homemade Recipes

You may have seen poet Michelle Serros (Chicana Falsa) make "Spam Espectacular" with El Chef Chafo, Richard reheated leftover meat loaf, and if you may have caught Flavio preparing cold cut sandwiches for a poker party. But what it all comes down to is that Latinos / Mexicanos / Chicanos / Pochos will eat anything when hungry enough.

But what you will see on this page are secrets handed down from our family, friends, guests, and even you. So grab a pen, or just press "print", but whatever you do, we are not held responsible for your weight gain. Feel free to e-mail me your secrets and I will post them here for the world to see.

October 1999 Sopa de Estrallitas (Pasta Soup) If your as poor as I am, these packages for .25 go a long way. My mom use to make them all the time, maybe it was because they were so good. Maybe we had no meat in the 'fridge. Anyway, my wife taught me this simple treat.

7oz package of sopa de estrellas

2 Tablespoons of vegetable oil

2 cloves of garlic

2 cubes of tomato bouillion

5 cups of water

First heat estrellas in oil until golden brown. Next place garlic, cubes of tomato bouillion, and water in blender and liquify. Pour in liquid mixture and bring to a slow boil for about 20 minutes. Wala'

Richard Estrada

Limonada Sin Fresas -Laura Estrada-

6 limones @ 1/2 cup (not lemons, limes!!!)

1 litre of agua (water)

1 cup azucar (sugar)

The secret to a great tasting Limonad is to first dilute the sugar in the water. Stir well. Add lime juice, stir. Serve with your favorite dish.

May 1999 Chilaquiles (Cheesy Tortilla Strips) One of the fine all day snack foods that will really clog up those arteries. With cut up corn tortillas, Monterey Jack cheese, tomato sauce, and oil.

1. 1 dozen corn tortillas cut into bite size strips.

2. 1 cup grated Monterey Jack cheese.

3. 8 oz. tomato sauce

4. Heat up 3/4 cup of oil in your frying pan.

5. Place tortillas in frying pan and simmer at medium heat until for 2 minutes(watch for the hot jumping oil).

6. Add sauce, cheese, and a pinch of pepper, stir until cheese melts.

7. Lower heat and allow to cool off.

8. Serve alone, or with eggs, meat, etc. Buen provecho

Enchiladas con Pollo (Chicken) de Jack Esmith

     2 cups cooked and shredded chicken (boneless)
     3 cups shredded monterey jack cheese
     1/2 cup chopped white onion
     1 can red or green chile enchilada sauce 18 oz
     8 corn tortillas
     3/4 cup sour cream
     1 can chopped green chiles

1. In a small bowl combine chicken , 2 cups cheese, green chiles

and onion.

2. In a small skillet, bring enchilada sauce to a boil, remove from

heat. Dip each tortilla in the heated sauce to soften.

3. Spoon 1/3 cup chicken mixture and 2 tablespoons sour cream down

the center of each tortilla. Roll, place tortillas seam side down, in a 12x8 baking dish. Pour remaining heated enchilada sauce over top of the rolled tortillas.Sprinkle with remaining cheese. Bake at 350 degrees

for 20 minutes. Serves 4

coming soon... MACHACA MICHELADA (for you beer lovers) CHORIZO (mmm) CEVICHE

Mail your favorite recipes to: ILLEGAL interns 2168 S. Atlantic Blvd. P.M.B. #332 Monterey Park, CA 91754 ILLEGAL interns 1999 c/safados ...