Rancho Leonero's Ceviche Recipe

Portions per kilo (2.2lbs) of fish (preferably dorado or sierra) -

• Mexican or key lime juice - about 15 limes

• 2 medium onions

• 5 medium tomatoes

• 3 stalks of celery

• green olives (to taste)

• serrano chiles (to taste)

• salt, pepper, catsup, and Huichol sauce

Chop the fish into small pieces and place in a bowl with enough lime juice to cover the fish - let stand until the fish turns opaque - about 1 hour.  Chop the vegetables into small pieces.  When the fish is ready, discard the lime juice and mix in the veggies, adding the seasonings and chiles to taste.  Mix well and serve with corn chips, crackers, etc.  Enjoy!

Makes 6 chiles -

• 6 poblano chiles

• Chihuahua cheese

• 4 cups of flour

• 1-2 beers

• 2 eggs

• salt, pepper, mustard

Roast the chiles over an open flame until the skin peels off. Make a slit down the length of the chile, remove the seed pod, and rinse with water.  Stuff the chile with the cheese, and set aside.  (you may add or substitute other ingredients, such as cooked shrimp, fish, beef or pork)

Prepare the beer batter by mixing the flour, beer and eggs in a large bowl, adding salt, pepper and mustard to taste.  The batter should have the consistency of pancake batter. Dip the chiles in the batter and fry until golden brown. Serve with your favorite salsa.

Baja-style Tortilla Soup

Makes 6-8 servings -

• 2 lbs of corn tortillas

• 6 large tomatoes

• 2 medium onions

• 6-8 serrano chilies (to taste)

• chicken consommé

• 1 avocado

• Chihuahua-style cheese 

• salt, pepper, butter, cilantro

Place the tomatoes and chilies in a large pot, add water and bring to a boil until the tomatoes are soft.  Remove and cool.  Place the tomatoes and chilies in a blender, adding chopped onions, chicken consommé, salt and pepper, and blend.  Coat a separate large pot with butter, adding the blended mix.  Reduce to the consistency of tomato soup, taste and add more consommé, salt, and pepper as desired.

Cut the corn tortillas into long thin strips, then fry until crispy. Set aside to drain the grease. 

Place some fried tortilla strips in a large soup bowl, adding avocado slices and Chihuahua cheese, add the hot tomato blend, top with a garnish of cilantro, serve and enjoy! 

Rancho Leonero Guacamole

Makes 6-8 servings -

• 6 ripe avocados

• 2 cups milk

• salt & pepper to taste

Mash the avocados in a large mixing bowl, adding milk to the desired consistency.  Add salt & pepper to taste.

Optionally, add chopped tomatoes, onions, and/or chiles.

• 1 splash (1/2 shot) Creme de Cacao

• 1 shot Bailey's Irish Creme

• 1 splash vodka

• 1 splash Kahlua

• 1/2 banana

• 1/4 glass milk

Blend and enjoy.

Rancho Leonero "Dangerous" Margarita

• juice of 1 lime

• 1 shot tequila

• 1 shot Controy

• Damiana to taste

Blend with ice and serve in a salt-rimmed margarita glass, or serve mixed on the rocks.- be careful!