These recipes were provided by Loretta Chavez, one of the original Fiesta Mexicana organizers.
4 cups rice
1 cup cooking oil
1 small onion, chopped
1 small garlic clove, minced
1 16-ounce can diced tomatoes
8 cups chicken broth
Blend together tomatoes, chopped onion and minced garlic. Set aside.
In skillet, heat oil until hot, then add rice and brown lightly, stirring constantly. Drain well. Add tomato mixture to rice, then add chicken broth to cover rice. Bring to a boil.
Lower heat, cover and cook rice until liquid is evaporated, about 30 minutes.
Makes 12 to 15 servings.
10 pounds ground beef
5 pounds ground pork sausage
2 tablespoons ground cumin
2 tablespoons ground oregano
2 tablespoons garlic powder
2 tablespoons chile powder
2 tablespoons salt
1/2 cup chile ancho sauce (recipe follows)
1/4 cup vinegar
Break up the meats and mix them together in a bowl. In a separate bowl, mix all the dry ingredients together, adding chile ancho sauce and vinegar until well blended. Put the meat and the sauce mixture together into a mixer. Mix until well blended.
Refrigerate overnight to let spices set. Cook in a skillet as you would ground hamburger meat. Drain. Makes 25 servings.
This meat can be used as filling for enchiladas, burritos, tostadas and tacos. (Add taco seasoning if using for tacos.)
Chile Ancho Sauce
1 pound chile ancho pepper pods
Enough water to cover pods
Break apart and clean the chile ancho pepper pods, removing and discarding all the seeds and stems. Place pods in a pan and cover with water; soak until soft, 15 to 20 minutes. Drain most of water and simmer for 15 to 20 minutes. Grind pods in blender.