Mission+Recipes

Mission Food Recipes

Bess Anderson's California Mission Recipes


 * Enjoy a recipe from the California mission tradition**




 * POSOLE**

1 onion, chopped

2 cloves garlic, peeled and chopped

2 T. vegetable oil or lard

1/2 t. black pepper

1/2 t. ground cumin

1/2 t. cloves

1/2 t.cayenne

1-1/2 lbs. pork shoulder, cooked and cut into 1-inch cubes

2 cups canned white or yellow hominy (drained and rinsed)

3-5 cups pork broth, degreased and strained

1 cup canned green chiles (chopped)

2 whole Jalapenos, canned or fresh

salt to taste

Sauté onion and garlic in oil. Add spices, stirring to blend. Add pork, drained and rinsed hominy, pork broth, green chiles and jalapenos. Cook at a simmer, covered, for 45 to 60 minutes or until the meat and hominy are tender. Add more water or broth as needed to keep pork covered in the final minutes of stewing. Remove posole from heat and cool slightly. Degrease the stew. Check to see if salt is needed. Reheat before serving.


 * BUNELOS**

4 eggs

1/2 cup milk

1/4 cup shortening

3 cups sifted flour

1 T sugar

1 t salt

fat or oil for deep frying

sugar cinnamon, ground

Beat eggs until light in color and thickened, add milk and melted shortening. Combine the flour, sugar and salt. Sift into egg mixture slowly and blend well, making a soft dough that doesn't stick to hands. Shape into walnut-sized balls and roll on a lightly-floured board into a round-shaped cakes similar to a tortilla. Fry in deep hot fat until golden brown in color - about 3 minutes on each side. Drain well. Sprinkle with cinnamon sugar. Make s 30 bunelos.


 * LOIN OF PORK WITH WINE**

3-4 pounds pork loin

2 T butter

2 onions, sliced

2 medium tomatoes

2 carrots, diced

2 springs parsley 1/2 cup dry white wine

salt and pepper

Brown the pork on all sides in the butter. When brown add the vegetables, wine, and season with salt and pepper. Simmer for 2-3 hours or until the meat is tender. Serve on a heated plate. Strain the liquid in the pan over the meat.


 * PUMPKIN CAKES**

1 cup pumpkin mash

1 cup corn meal

1/4 fat.

Gradually add meal to the pumpkin mash, stirring constantly. Then add butter a little at at time. Mix thoroughly, stirring very hard to form a stiff dough. Shape into round flat cakes and bake over a high heat on a well=greased hot griddle for 5 minutes on each side. Serves 4

**ICED MEXICAN CHOCOLATE**

2 cups milk, scalded

4 T ground coffee

1 cinnamon stick

4 squares unsweetened cocoa

1/2 cup boiling water

1/2 cup sugar

4 cups cold milk

2 t vanilla

Add coffee and cinnamon to the scalded milk. Cover, let stand 5 minutes and strain. Heat chocolate over water, add boiling water, and sugar and cook until smooth and thick. Add the coffee-cinnamon liquid. When ready to serve, blend in the cold milk and vanilla. Serve in tall glasses with crushed ice. Serves 6-8.