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FRESH TOMATO SALSA

~Shared by Jim D., WA   
 
Makes 3 cups

Spoon over your favorite Mexican dishes, serve alongside chips and guac or put on crispy bread.

INGREDIENTS
6 tomatoes, diced small
2 ounce fresh basil leaves, shredded
4 cloves fresh garlic, minced
1/4 cup Wild Oats Organic Olive Oil
1 teaspoon kosher salt
1 1/2 teaspoon ground black pepper
 
DIRECTIONS
Wash and dice tomatoes. Place into a mixing bowl and combine with the fresh basil, garlic, oil, salt and pepper. Toss to coat. Allow to marinate for 15 minutes prior to using. Mixture can also be refrigerated.
 
Source: Wild Oats Natural Marketplace


ULTIMATE LIME MARGARITAS

~Shared by Jim D., WA
   
Active Time:  10 Minutes
Total Time:  10 Minutes Serves 4
 
A margarita made with freshly squeezed limes and good-quality tequila is a simple pleasure you can easily enjoy at home. Having an easy to use (and easy to clean) citrus juicer makes juicing a bag of limes quick and effortless! Kick your feet up this weekend, relax, and take your sweet time sipping a slushy blended margarita with a side of corn tortilla chip and salsa. Or enjoy a thirst-quenching margarita on the rocks as you sit down to your Cinco de Mayo feast.

INGREDIENTS
1 cup tequila
3/4 cup orange liqueur, such as Triple Sec
1 cup fresh lime juice
1 tablespoon sugar
Ice cubes
 
DIRECTIONS
Combine first 4 ingredients in a 4-cup measuring cup.
 
FOR BLENDED MARGARITAS:
Fill blender halfway with ice cubes. Add half of margarita mixture. Blend until mixture is thick and icy. Divide between two glasses. Repeat with more ice cubes and remaining margarita mixture.
 
FOR MARGARITAS ON THE ROCKS:
Fill four glasses with ice cubes. Divide margarita mixture among glasses and serve.
 
DO-AHEAD TIP: Margarita mixture can be made up to 8 hours ahead and prior to being blended with ice. Cover and refrigerate.

Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 253 Fat. Total: 0g Carbohydrates, Total: 9g
Cholesterol: 0mg Sodium: 2mg Protein: 0g
Fiber: 0g % Cal. from Fat: 0% Fat, Saturated: 0g
 
Source: Rochelle Palermo, Food Editor at Cooking.com



BARBECUED CHICKEN BURRITOS

~Shared by Jim D., WA

Active Time:  15 Minutes
Total Time:  15 Minutes
4 servings, 1 wrap each

These burritos are something of a Tex-Mex wonder: tangy barbecue sauce, some roast chicken (or rotisserie chicken) and vegetables, all wrapped up in tortillas. For the best taste, look for a fiery barbecue sauce without added corn syrup.

INGREDIENTS
1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
1/2 cup prepared barbecue sauce
1 cup canned black beans, rinsed
1/2 cup frozen corn, thawed, or canned corn, drained
1/4 cup reduced-fat sour cream
4 leaves romaine lettuce
4 10-inch whole-wheat tortillas
2 limes, cut in wedges
 
DIRECTIONS
Place a large nonstick skillet over medium-high heat. Add chicken, barbecue sauce, beans, corn and sour cream; stir to combine. Cook until hot, 4 to 5 minutes.
 
Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture; roll as you would a burrito. Slice in half diagonally and serve warm, with lime wedges.

Nutrition Information
4 servings, 1 wrap each - Facts Per Serving:
Calories: 353 Fat. Total: 9g Carbohydrates, Total: 40g
Cholesterol: 82mg Sodium: 579mg Protein: 33g
Fiber: 5g % Cal. from Fat: 23% Fat, Saturated: 3g

Source: EatingWell Magazine  

 

TIJUANA TORTA

~Shared by Jim D., WA

4 servings
Active Time: 25 minutes
Total Time: 25 minutes

A Mexican-style torta is just like a burrito, except the “wrapper” is a hollowed-out roll instead of a tortilla. Here it's filled with mashed spiced black beans and a quick guacamole. Take this vegetarian version to another level (and add calcium) by melting Monterey Jack cheese onto the bean side of the sandwich. Serve with: Grilled corn on the cob or Spanish rice.

1 15-ounce can black beans, or pinto beans, rinsed (see Note)
3 tablespoons prepared salsa
1 tablespoon chopped pickled jalapeсo
1/2 teaspoon ground cumin
1 ripe avocado, pitted
2 tablespoons minced onion
1 tablespoon lime juice
1 16- to 20-inch-long baguette, preferably whole-grain
1 1/3 cups shredded green cabbage

Mash beans, salsa, jalapeсo and cumin in a small bowl. Mash avocado, onion and lime juice in another small bowl.

Cut baguette into 4 equal lengths. Split each piece in half horizontally. Pull out most of the soft bread from the center so you’re left with mostly crust. Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches. Cut each in half and serve.

Make Ahead Tip: Cover and refrigerate the bean mixture (Step 1) for up to 3 days.

Note: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (This recipe is analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

Source: EatingWell Magazine  


SPICY CRAB NACHOS  

~Shared by Jim D., WA

INGREDIENTS

2 tablespoons butter or margarine
2 garlic cloves, pealed and sliced
1/2 small onion, slices
salt and pepper, to taste
1 cup bottled clam juice
1 cup heavy or whipping cream
2 canned chipotle chiles, rinsed
1 cup (4 oz) grated Romano cheese
1 cup (4 oz) grated Monterey Jack cheese
10 oz crab meat
8 oz tortilla chips (3 handfuls)
1/2 bunch cilantro leaves (optional)

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Melt butter or margarine in a large skillet over medium heat. Saute garlic and onions with salt and pepper for about 5 minutes. Pour in the clam juice and boil until the liquid is reduced by half (2-3 minutes).

3. Add the cream and cook over high heat until thick enough to coat a spoon. Stir in the chipotle chilies and remove from heat. Put the mixture into a blender and puree. Return to skillet and stir in 1/2 cup of each kind of cheese.

4. Place the skillet over medium heat and stir in the crabmeat. Bring to a boil and immediately remove from heat. Stir in the tortilla chips.

5. Transfer to a large casserole dish. Sprinkle with the rest of the cheese. Place in oven for 5 minutes to melt the cheese. Garnish with cilantro if desired.


NACHO CHILI DOGS

~Shared by Jim D., WA

Active Time:  20 Minutes
Total Time:  20 Minutes
8 Servings
 
This recipe combines three comfort-food favorites; hot dogs, nachos and chili!

INGREDIENTS
1 package All-beef Hot dogs
1 package hot dog buns
1 (10 oz.) can diced tomatoes with green chilis (such as Ro-tel)
Beef chili, canned or homemade
1lb. Velveeta, cubed
Sour Cream
Tortilla Chips, crushed
 
DIRECTIONS
Place velveeta and can of tomatoes with green chilis into a small saucepan, heat on low until melted.

Grill hot dogs and place into buns.
 
Place approximately 1/4 cup chili onto hot dog, drizzle with cheese dip, sprinkle with the crushed tortilla chips and finish it off with a dollop of sour cream.


CHIPOTLE CHILI DOGS

~Shared by Jim D., W

Active Time:  35 Minutes
Total Time:  40 Minutes

INGREDIENTS
1 lb. hamburger
1 onion, diced
2 cloves garlic, minced
2 chipotle peppers in adobo sauce, minced
15 oz. tomato sauce
1 Ѕ tsp. chili powder
1 tsp. salt
Ѕ tsp. black pepper
12 hot dogs
12 hot dog buns
Shredded Cheddar cheese
3 scallions, sliced
1/3 c. sour cream
1/3 c. salsa
 
DIRECTIONS
In a large saucepan, sautй hamburger, onion, garlic, and chipotle peppers. Cook over medium-high heat until beef is browned and crumbled. Stir in tomato sauce, and seasonings, simmer for 15 minutes, stirring occasionally. In small bowl, combine sour cream and salsa. Prepare hotdogs to desired taste and place in buns. Spoon chili over hot dogs, top with cheese, salsa sauce and scallions.

Makes 12


CARNITAS
(Meat Tidbits)

~Shared by Jim D., WA

Ingredients:
1 1/2 pounds boneless pork shoulder
Garlic salt
Guacamole or Salsa Cruda or canned taco sauce
Warm tortillas (optional)

Directions:
Cut pork into 1-inch cubes; spread in a 12x7 1/2x 2-inch baking dish. Sprinkle lightly with garlic salt and pepper. Add water to depth of 1/2 inch. Bake in a 350 degree oven 2-2 1/2 hours., or till water evaporates and meat is brown. Skewer with wooden picks for dipping into sauce. Or mix meat and sauce and fill tortillas.

Makes 8-10 appetizer servings.

Source: Epicurean.com



BEEF & BEAN CHILE VERDE

~Shared by Jim D., WA

4 servings, about 1 1/2 cups each
Active Time: 20 minutes
Total Time: 30 minutes

Chile Verde, usually a slow-cooked stew of pork, jalapeсos and tomatillos, becomes an easy weeknight meal with quick-cooking ground beef and store-bought green salsa. Make it a Meal: Serve with fresh cilantro, red onion and Monterey Jack. Add cornbread on the side and your favorite hot sauce.

1 pound 93%-lean ground beef
1 large red bell pepper, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, or to taste
1 16-ounce jar green salsa, green enchilada sauce or taco sauce
1/4 cup water
1 15-ounce can pinto or kidney beans, rinsed

Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.

Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat just before serving.


PORK POSOLE

~Shared by Jim D., WA

6 servings, 1 1/3 cups each
Active Time: 30 minutes
Total Time: 30 minutes

Traditionally a long-simmered stew, this Mexican-inspired stew is quick and easy, thanks to canned hominy. Searing the pork loin in the pot before making the stew gives you a great base of flavors so the stew seems as if it indeed simmered all afternoon. Garnish with chopped cilantro and serve with warm tortillas on the side.

1 tablespoon canola oil
3/4 pound boneless pork loin chops, trimmed of fat and diced
1 large onion, diced
2 tablespoons plus 2 cups water, divided
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 14-ounce can reduced-sodium chicken broth
1/4 cup cornmeal
2 15-ounce cans hominy, rinsed (see Ingredient note)
2 4-ounce cans diced green chiles
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1-2 tablespoons lime juice

Preparation
Heat oil in a Dutch oven over medium-high heat. Add pork and cook, stirring once, until just browned on one or two sides, 1 to 2 minutes. Transfer to a plate using a slotted spoon.

Reduce heat to medium-low; add onion and 2 tablespoons water. Cook, stirring occasionally, until the onion is soft and golden brown and any moisture has evaporated, 5 to 7 minutes. Stir in garlic, cumin and coriander and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Whisk in the remaining 2 cups water, broth and cornmeal. Bring to a simmer over high heat, stirring often. Add hominy, chiles, pepper and salt; return to a simmer. Reduce heat to medium-low and cook, stirring often, until the onion is very soft and the mixture is thickened, about 5 minutes. Stir in lime juice to taste.

Return the pork and any accumulated juices to the pot; cook, stirring occasionally, until the pork is just cooked through, 1 to 2 minutes.

Tips & Notes
Ingredient Note: Hominy is white or yellow corn that has been treated with lime to remove the tough hull and germ. Dried, ground hominy is the main ingredient in grits. Canned, cooked hominy can be found in the Mexican section of large supermarkets—near the beans.

Source: EatingWell Magazine  


QUESADILLAS CON FRIJOLES REFRITOS

~Shared by Jim D., WA

6 servings
Active Time: 15 minutes
Total Time: 25 minutes

These easy tortilla snacks, filled with refried beans, salsa, corn and cheese, satisfy your Tex-Mex cravings with a fraction of the fat and calories of the usual fare.

1 cup fat-free refried beans
2 tablespoons hot salsa, plus more for dipping
12 6-inch corn tortillas
1 cup frozen corn, thawed
1/3 cup chopped fresh cilantro
1/3 cup chopped scallions
3/4 cup finely grated Monterey Jack cheese, (3 ounces)

Preheat oven to 400°F. Line a baking sheet with foil.

Combine refried beans and 2 tablespoons salsa in a small bowl.

Place a tortilla directly on a stovetop burner (gas or electric), set at medium, and toast, turning frequently with tongs, until softened, about 30 seconds. Wrap in a kitchen towel to keep warm while you soften the remaining tortillas in the same manner.

Lay 6 of the softened tortillas on the prepared baking sheet. Divide the bean mixture among these tortillas, spreading evenly. Sprinkle each with corn, cilantro and scallions, then cheese. Top with the remaining softened tortillas and press to seal.

Bake until lightly crisped and browned, about 10 minutes. Cut each quesadilla into 4 wedges. Serve hot, with additional salsa for dipping.

Source: EatingWell Magazine   


RUSTIC MEXICAN STEW

~Shared by Jim D., WA

2 servings, 2 cups each
Active Time: 25 minutes
Total Time: 30 minutes

3 teaspoons extra-virgin olive oil, divided
2 boneless, skinless chicken thighs, trimmed of fat
4 cloves garlic, minced
2 scallions, sliced, white and green parts divided
1 carrot, peeled and sliced
1 jalapeno pepper, seeded and finely chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons ground cumin
1 14-ounce can reduced-sodium chicken broth
2 plum tomatoes, diced
1 ear of corn, husked and cut into 4 pieces
1 tablespoon lime juice
2 tablespoons finely chopped fresh cilantro

Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add chicken and cook until browned, about 2 minutes per side. Transfer the chicken to a plate.

Add the remaining 1 teaspoon oil, garlic, scallion whites, carrot, jalapeno, salt and pepper to the pot and stir to combine. Cover, reduce heat to medium-low and cook until the vegetables begin to soften, 1 to 2 minutes. Uncover, add cumin and cook, stirring constantly, until fragrant, about 1 minute. Add broth, tomatoes, corn and the cooked chicken; increase heat to medium-high and bring to a simmer, stirring occasionally. Cover, reduce heat to maintain a slow simmer and cook until the vegetables are tender, 5 to 7 minutes. Remove from the heat and stir in scallion greens, lime juice and cilantro.

Tips & Notes
Make Ahead Tip: Add all the ingredients except the cilantro. Cover and refrigerate for up to 3 days. Reheat; stir in cilantro before serving.

Source: EatingWell Magazine  


CHILES EN NOGADA

~Shared by Jim D., WA

Mexican Pork

Ingredients:
1 lb. ground pork
1 small onion, chopped
1 clove garlic, minced
1 8 3/4-oz. can sliced peaches, drained
1 medium pear, peeled and cored
1 8-oz. can tomato sauce
1/4 cup raisins
3/4 tsp. salt
1/4 tsp. ground cinnamon
6 large green bell peppers OR poblano chilies
Nut Sauce (recipe below)
1/4 cup pomegranate seeds(optional)

Directions:
In skillet cook pork, onion, and garlic till meat is brown and onion is tender. Drain off fat. Chop peaches and pear; add to meat along with tomato sauce, raisins, salt, and cinnamon. Simmer, uncovered, for 10 minutes.

Meanwhile, cut tops from peppers; remove seeds and veins.Cook in large amount boiling salted water for about 10 minutes or until crisp-tender; drain. Sprinkle insides of peppers with salt. Spoon meat filling into peppers; place in shallow baking dish. Bake in 350 degree oven for 20 minutes or til heated through. To serve, top peppers with Nut Sauce; sprinkle with pomegranate seeds.

Makes 6 servings.

Nut Sauce: In blender or with mortar and pestle, grind 1/4 cup walnuts and 1/4 cup blanched almonds. Combine 1 cup dairy sour cream and 1/4 cup milk. stir in the nuts, 1/8 teaspoon ground cinnamon, dash salt, and dash pepper.
 
Source: Epicurean.com


TEQUILA-MARINATED GRILLED STEAK FAJITAS
WITH JALAPENO BEANS AND GRILLED VEGETABLES

~Shared by Jim D., WA

Active Time:  35 Minutes
Total Time:  2 Hours 45 Minutes
Serves 4
 
Fajitas (literally "belts" in Spanish) are one of the most popular Southwestern dishes, and they actually originated in Texas at the end of the last century. Fajitas can be made with chicken and seafood as well as beef, and in this recipe, the tequila and citrus marinade gives the steak a robust tang. After the vegetables have been grilled, you may serve them as they are or cut them into smaller, bite-sized pieces, If you have a grill basket, you can cut the vegetables into smaller portions before marinating and grilling, or alternatively, thread the vegetables on skewers to keep them from slipping through the grate of the grill.

INGREDIENTS
For the Marinade:
Juice and zest of 6 limes
Juice and zest of 4 oranges
1/2 cup tequila (preferably Herradura Silver or Sauza Hornitos)
1/2 cup unseasoned rice vinegar
1/3 cup plus 1 tablespoon olive oil
4 garlic cloves
2 teaspoons dried red pepper flakes

For the Beef:
3 top sirloin steak, prime or choice grade, about 8 ounces each and 1 inch to 1 1/4 inches thick

For the Vegetables:
3 large onions, cut crosswise into 3 or 4 slices
6 Roma tomatoes, cut in half lengthwise
2 red bell peppers, seeded and halved
2 zucchini, sliced lengthwise inot 4 strips
6 ounces cultivated mushrooms

For the Beans:
1 tablespoon olive oil
1 cup finely diced onion
1/4 cup finely diced red bell pepper
2 jalapeno chiles, seeded and minced
1 can pinto beans (15 ounces), drained
1 can black beans (15 ounces), drained
1 cup chicken stock or water
1/4 teaspoon salt
1/2 tablespoon minced marjoram

For the Serving:
8 flour tortillas
Salsa Fresca (see "Breakfast-In-Bed Steak and Eggs with Salsa Fresca")
1/2 cup sour cream (optional)
1 cup grated Monterey Jack or Cheddar Cheese (optional)
 
DIRECTIONS

FOR THE BEEF AND MARINADE:
Combine the citrus juices and zests, tequila, vinegar, 1 tablespoon of the olive oil, the garlic, and red pepper flakes in a mixing bowl. Divide the marinade in half, transferring each half to a large shallow bowl or glass dish. Add the steak to one half, cover, and marinate for 2 to 3 hours in the refrigerator, turning the steaks occasionally. Remove the steaks from the refrigerator and let them sit at room temperature for 1 hour before grilling. To the other half of the marinade, add the remaining 1/3 cup olive oil. Add the onions, tomatoes, bell peppers, and zucchini, and gently toss to coat. Let marinate for at least 1 hour, tossing occasionally. About 15 minutes before grilling, add the mushrooms to the marinade.
 
FOR THE VEGETABLES:
Prepare the grill. About 40 minutes before you are ready to serve, drain the marinated vegetables and reserve the marinade. Thread the mushrooms (and tomatoes, if desired) on skewers. Grill the vegetables until they become tender and begin to blacken, 15 to 20 minutes; brush them with some of the marinade as they grill. Remove and slice the bell pepper and zucchini into strips and cut the onions in half. Remove the mushrooms and tomatoes from the skewers and slice the mushrooms and tomatoes in half lengthwise. Set aside and keep warm.
 
FOR THE BEANS:
Heat the olive oil in a large pan and saute the onion, bell pepper, and jalapenos over medium heat for about 4 minutes, until softened. Stir in the beans, add the stock, and cook for 10 minutes or until the liquid is somewhat reduced and thicker. Season with salt to taste, and add the marjoram.
 
FOR SERVING:
About 15 minutes before serving, remove the meat from the marinade. Grill the steaks for about 4 minutes on each side for medium-rare, 5 minutes for medium, or to the desired doneness, depending on how thick the cut is and how hot the grill is. Remove the steaks from the grill and slice across the grain. Just before serving, heat the flour tortillas on the grill, about 30 seconds on each side, until warm but not browned. (Alternatively, warm them in a dry skillet on the stove top.)
 
Arrange the sliced steak and vegetables on a warm platter or in a heated iron skillet. Arrange the tortillas in a covered basket or wrapped in a cloth. Serve the salsa, beans, sour cream, and cheese in festive bowls on the side. Guests should serve themselves by filling a warm tortilla with a mix of steak and vegetables of their choosing, topped with salsa, sour cream, and grated cheese.
 
WINE RECOMMENDATION:
A California Pinot Noir or Spanish Rioja.
 
HELPFUL TIPS:
If grilling is not an option, fajitas can be easily prepared on the stovetop; simply marinate the steak and vegetables in the same way and then sautй the steak and vegetables separately in a small amount of peanut oil, or roast the vegetables in the oven. In this recipe we use sirloin rather than the traditional skirt steak, which is a less tender cut; leaner cuts are typically used for especially tender, tasty fajitas. We suggest 1-1/2 pounds of steaks, but for heartier appetites, or leftovers, you may wish to use 2 pounds.
 
Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 1151 Fat. Total: 31g Carbohydrates, Total: 276g
Cholesterol: 104mg Sodium: 1638mg Protein: 67g
Fiber: 24g % Cal. from Fat: 24% Fat, Saturated: 0g
 
Source: Beef for All Seasons



RANCHERO STEAKS WITH REFRIED BLACK BEANS

~Shared by Jim D., WA

Active Time:  45 Minutes
Total Time:  1 Hour 55 Minutes
Serves 4
 
Remove Image  
This steak dish, prepared in the rustic Mexican style, features a staple tomato sauce this typically made early in the morning in restaurants and market food stands all across the country. It is then used with all kinds of dishes, from corn to fish and beef, throughout the day. Probably the best-known recipe that incorporates this sauce is Huevos Rancheros, which provides another example of its versatility. Of course, tomatoes are native to the New World, so although most people think of Italy when they taste a rich tomato-based sauce, the original versions were enjoyed hundreds of years earlier in Central and South America. Refried beans are another favorite food found across Mexico; in the north, they tend to be made with red pinto beans, while in the south, refried black beans are more common. The secret to great refried beans is that there be enough oil in the pan to keep them moist on the bottom while they develop a thin, smooth crust on top.

INGREDIENTS

For the Steaks:
1/8 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
4 tablespoons (1/4 cup) light olive oil
4 boneless rib eye steaks, about 10 ounces each

For the Beans:
2 tablespoons vegetable oil
1 teaspoon minced garlic
2 tablespoons minced white onion
2 cups cooked black beans
1/4 teaspoon salt
1 tablespoon minced fresh cilantro
3 tablespoons crumbled goat cheese (optional)

For the Sauce:
1 pound plum tomatoes
2 serrano chiles or 1 jalapeno chile
1 tablespoon light olive oil
1 teaspoon minced garlic
1/2 cup finely diced white onion
2 poblano chiles or 3 green New Mexico or Anaheim chiles, roasted, peeled, seeded, and finely diced
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
 
DIRECTIONS

FOR THE STEAKS:
Combine the salt, cumin, coriander, and oil in a shallow dish or bowl. Massage the steaks with this mixture and let sit room temperature for 1 hour.
 
FOR THE BEANS:
Heat the oil in a heavy, deepsided skillet or nonstick pan and sautй the garlic and onion over medium heat for about 5 minutes, until tender. Mash or roughly puree the beans and mix with the salt and cilantro in a mixing bowl before adding to the pan. Turn the heat to medium-low and cook the beans for about 10 minutes, using a spatula to prevent them from sticking to the bottom of the pan. The beans should look dry and a little crusty on top. Keep warm and sprinkle the goat cheese over just before serving if desired.
 
FOR THE SAUCE:
Place the tomatoes and serrano chiles under the broiler and sear, turning often, about 5 minutes, until lightly blackened on all sides. Remove, chop together, and set aside. Heat the oil in a heavy sautй pan or skillet and sautй the garlic and onions over medium-low heat for about 7 minutes, until soft but not brown. Add the blackened tomatoes and serrano chiles, the roasted poblano chiles, and salt. Turn the heat to low, cover the pan, and simmer for about 20 minutes, adding a little water if necessary. Stir in the cilantro just before serving.
 
While the sauce is cooking, grill the steaks for about 5 minutes per side for medium-rare or about 7 minutes per side for medium.
 
TO SERVE:
Place the steaks on warm serving plates and ladle the sauce over the steaks. Spoon the beans to the side of the steaks and serve immediately.

Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 859 Fat. Total: 50g Carbohydrates, Total: 34g
Cholesterol: 168mg Sodium: 526mg Protein: 69g
Fiber: 11g % Cal. from Fat: 52% Fat
 
Source: Steaklover's Companion



MESQUITE-GRILLED RIB-EYE COWBOY STEAKS WITH
BLACK BEAN RELLENOS AND PICO DE GALLO SALSA

~Shared by Jim D., WA

Active Time:  40 Minutes     
Total Time:  2 Hours 40 Minutes
Serves 4

This is hearty, stick-to-the-ribs cowboy fare and a must for meat lovers. A version of this recipe has been on the menu at Coyote Cafй in Santa Fe since the restaurant opened in 1987. In some markets you'll find this cut of meat sold as a bone-in Delmonico steak, and for a more elegant look you can trim off all the fat from the "eye."

Rellenos are stuffed green chiles that are deep-fried, and in the Southwest you'll usually find them filled with cheese. In some parts of Mexico, dry as well as fresh chiles are sometimes stuffed to make rellenos using picadillo, a savory meat filling. Bur here we use another southwestern classic: black beans accented with the smoky flavor of chipotle chiles. Chipotles are smoked, dried jalapeno chiles that are available either dehydrated or canned in adobo sauce, a vinegar and tomato-based stew.

INGREDIENTS

For the Salsa:
8 Roma tomatoes (about 1 pound), diced
2 serrano chiles, minced (with seeds)
2 tablespoons finely diced red onion
2 tablespoons minced fresh cilantro
1/4 cup Mexican beer
Juice of 1 lime (about 1 tablespoon)
1 teaspoon salt

For the Rellenos:
2 cups cooked black beans
1 1/2 tablespoons canned chipotle chiles in adobo sauce
1/2 teaspoon cumin, toasted and ground
4 green New Mexico or Anaheim chiles, roasted and peeled, stems left intact
4 eggs, beaten
1 tablespoon milk
1 cup all-purpose flour, for dusting
2 cups cornmeal
peanut oil

For the Steaks:
4 bone-in rib eye steaks, 16-18 ounces each, about 1 to 1 1/2 inches thick, left at room temperature for 1 hour before cooking
4 sprigs fresh cilantro, for garnish

FOR THE SALSA:
Thoroughly combine all the ingredients for the salsa in a mixing bowl. Let sit at room temperature for up to 2 hours until ready to serve. (Keep refrigerated if making further ahead of time and bring to room temperature before serving.)

FOR THE GRILL:
Or, alternatively, the steaks can be broiled.

FOR THE RELLENOS:
Place the beans, chipotle chiles, cumin, and salt in a food processor and puree until smooth. Set aside. Leaving the stems intact, carefully make a lengthwise slit in the roasted chiles and remove the seeds and ribs. Spoon the pureed filling into the chiles, being careful not to overstuff or rip the chiles.

Mix the eggs and milk together in a shallow bowl or soup plate to form an egg wash. Place the flour and the cornmeal mixed with a pinch of salt and cayenne on separate plates. Dredge the stuffed chiles in the flour, shaking off any excess, then dip them into the egg wash, letting the excess drip off. Finally, dredge the chiles in the cornmeal mixture and coat well.

Heat the oil in a deep fryer or heavy-bottomed deep skillet to 350 degrees F. Carefully place the chiles in the hot oil and fry for about 45 seconds to 1 minute, until golden brown. Remove from the oil and place on a platter lined with paper towels to drain. Keep warm in a low oven.

FOR THE STEAKS:
Season with salt and freshly cracked black pepper. Grill the steaks for about 6 minutes per side for medium-rare or about 8 minutes per side for medium, depending on the heat of the grill and the thickness of the steaks.

TO SERVE:
Place the steaks on warm serving plates and top with the Pico de Gallo salsa. Place a black bean relleno next to each steak, garnish the plate with a cilantro sprig, and serve immediately.

Source: Steaklover's Companion



GRILLED FISH TACOS WITH PICKLED ONIONS AND SALSA ROJA

~Shared by Ann S., Mims, FL

Pickled Onions
Salsa Roja
4 (6- to 8-ounce) halibut f illets
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
8 (6-inch) corn or flour tortillas

Prepare Pickled Onions up to 1 day ahead. Cover and refrigerate until ready to serve. Prepare Salsa Roja, and set aside.

Lightly brush halibut fillets on both sides with oil. Season evenly with salt and pepper to taste. Grill, covered with grill lid, over high heat 8 to 10 minutes or until fish is barely opaque in the center, turning once. Transfer to a medium bowl, and break into pieces with a fork.

Heat tortillas on the grill 20 to 30 seconds per side. Arrange fish in the center of each tortilla, and top with onions and salsa. Wrap loosely, and serve warm.

Yield:  Makes 4 servings

Source: Coastal Living, JULY 2008



MEXICAN CHICKEN CORN CHOWDER

~Shared by Ann S., Mims, FL

"I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of Southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite!" ~Susan Garoutte, Georgetown, Texas

SERVINGS 6-8  
PREP 20 min.
COOK 10 min.  
TOTAL 30 min.  

INGREDIENTS
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
1 to 2 garlic cloves, minced
3 tablespoons butter
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Minced fresh cilantro, optional

DIRECTIONS
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.

Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted; add tomato. Sprinkle with cilantro if desired.

Yield: 6-8 servings (2 quarts).

Source: Taste of Home



CHICKEN CHORIZO LASAGNA

~Shared by Ann S., Mims, FL

The combination of roasted chicken and chorizo is so good, you have to serve this lasagna at your next Mexican-themed meal. The avocado lime cream adds a bit of coolness to offset the recipe's heat.

SERVINGS 12
METHOD Baked  
PREP 40 min.
COOK 55 min.  
TOTAL 95 min.

1 package (15 ounces) chorizo
1/4 cup chopped seeded jalapeno peppers
1 rotisserie chicken (2-1/2 pounds), shredded
2 eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
4 cans (10 ounces each) enchilada sauce
12 no-cook lasagna noodles
4 cups (16 ounces) shredded Monterey Jack cheese
1/2 cup minced fresh cilantro

AVOCADO CREAM SAUCE:
2 medium ripe avocados, peeled, pitted and halved
1/4 cup sour cream
2 tablespoons lime juice
1/4 teaspoon salt

Crumble chorizo into a large skillet; add jalapenos. Cook over medium heat for 6-8 minutes or until meat is fully cooked; drain. Stir in chicken. In a bowl, combine eggs and ricotta.

Spread 1 cup enchilada sauce in a greased 13-in. x 9-in. baking dish. Top with four noodles, a third of the ricotta mixture, half of the meat mixture, 1 cup Monterey Jack and 1 cup enchilada sauce. Repeat layers. Top with remaining noodles, ricotta mixture, enchilada sauce and Monterey Jack.

Cover and bake at 375° for 45-50 minutes. Uncover; bake 10 minutes longer or until bubbly. Sprinkle with cilantro. Let stand 15 minutes before serving.

Meanwhile, place sauce ingredients in a food processor; cover and process until smooth. Serve with lasagna.

Yield: 12 servings.

Source: Taste of Home


CARNITAS

~Shared by Johnny, LA

This is only one of dozens of versions of preparing Carnitas, translated "little pieces". They are great as an appetizer or as a tortilla filling for part of a large Mexican meal. Serve them with warm flour tortillas and Chile de Arbol Salsa.

Heat Scale = Mild (If more heat is desired, add 1/4 to 1/2 teaspoon Cayenne Pepper to the seasonings.)

Serves: 4

1 tablespoon New Mexico Red Chile Powder
1/4 teaspoon freshly ground Black Pepper
1 teaspoon ground Cumin
1 teaspoon kosher salt
Pinch dried Mexican oregano
3 cloves Garlic -- finely minced
2 teaspoons finely chopped fresh Cilantro
2 tablespoons olive oil
Juice of 1 lemon
1 pound boneless pork butt (shoulder) -- cut in 1/2" pieces

Combine chile powder, pepper, cumin, salt, oregano, garlic and cilantro in a non-reactive bowl. Stir in oil and lemon juice. Add pork and toss to coat well. Cover and let sit at room temperature at least 1 hour.

Preheat oven to 300 degrees; line a shallow baking pan with oil and spray foil with cooking spray. Place pork pieces on the pan in a single layer. Bake about 1-1/2 hours or until the meat is crisp and browned.

Source: Chile Pepper Magazine and Carol Stevens, Shaboom's Kitchen, All Rights Reserved


SHREDDED PORK QUESADILLA WITH ANCHO MANGO SAUCE

~Shared by Johnny, LA

Chef Susan Spicer of Bayona demonstrates her shredded pork quesadilla with ancho mango sauce. The recipe makes 18 servings and is perfect for parade or Mardi Gras and Super Bowl parties.

Top local chefs demonstrate recipes and cooking techniques in "Cooking, New Orleans Style," a video feature on NOLA.com and in The Times-Picayune Living section every Thursday. See the videos at www.nola.com/entertainment/dining.

Makes 18 quesadillas

3 pounds pork shoulder
3 tablespoons minced garlic
2 jalapenos, seeds removed, minced
3 tablespoons fresh thyme or 2 tablespoons dried
Salt and black pepper

Preheat oven to 325 degrees. Season pork shoulder with garlic, jalapeno, thyme, salt and pepper. Roast for about 3 hours, or until pork falls apart. Let cool and shred.

Quesadilla

3 cups pepper jack cheese
3 ripe Haas avocadoes, sliced or diced
2 cups sliced or diced red onion
36 (6- or 8-inch) flour tortillas
1 Ѕ to 2 cups shredded pork
Oive oil or butter
1 cup chopped cilantro, optional

Divide ingredients evenly to assemble 18 quesadillas by placing cheese, avocado, pork and red onion on one tortilla. Top with another tortilla.

Heat oil or butter in a saute pan. Add quesadilla and brown on both sides. If desired, place in a low oven to melt cheese and keep warm.

To serve, cut quesadillas into serving pieces and drizzle sauce around them. Garnish with cilantro, if desired.

Ancho Mango Sauce

3 ancho chiles, soaked in water until flexible, seeds removed
2 mangoes, peeled and diced
Juice of 2 limes
2 tablespoons honey
Ѕ bunch cilantro (optional)
Pinch of salt

Place all ingredients in a blender and puree. If mixture is too thick to blend, add a little water, if necessary.

Source: NOLA.com


MEXICAN SHRIMP AND MIRLITONS SOUP

~Shared by Johnny, LA

Backyard Mirlitons grower Ann Butcher said she first ate this wonderful soup in Chicago in the home of a Mexican family. It's even better the next day, after the Mirlitons soak up all the flavors, she said.

2 pounds fresh raw medium shrimp
6 thickly sliced carrots
1 large onion, roughly chopped
3 Mirlitons, peeled, quartered
1 to 2 canned chipotle peppers in adobo sauce
Salt to taste
Lime quarters, for garnish
Chopped cilantro, for garnish

Rinse and peel shrimp. Combine shrimp shells and 2 quarts water in a large stock pot. Over medium heat, simmer for 10 to 20 minutes to make shrimp stock. (Or, skip this step and use 2 quarts prepared chicken or vegetable stock.)

In a large pot, combine the shrimp stock, carrots, onion, Mirlitons and chipotles. After the carrots and Mirlitons soften (15 to 20 minutes), add shrimp. Bring back to a simmer and cook for 5 more minutes, just until shrimp are done. Season to taste with salt.

Serve in bowls and garnish with squeezes of lime juice and cilantro.


ORIGINAL TACO SALAD

~Shared by Johnny, LA

Back in the old days before there were chain restaurants on every corner, someone created what came to be known as Taco Salad. Amazingly, they did this without the benefit of packaged taco seasoning, Doritos and bowl-shaped taco shells. It was a smash success and, I think, is still the best.

1 pound very lean ground beef
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 small clove garlic, put through a garlic press
1/2 teaspoon dried oregano (Mexican oregano if you can get it)
15-ounce can Ranch Style beans or "chili beans", drained
3 large ripe tomatoes, chopped
1/2 cup chopped sweet onion or green onion (both white and green part)
1 cup grated sharp cheddar cheese
1 large head iceberg lettuce or 1-1/2 medium heads
1-1/2 cups slightly crushed Fritos
2 ripe Haas avocados, peeled and roughly chopped
3 tablespoons fresh lemon juice
2/3 cup mayonnaise

Brown the ground beef with the chili powder, cumin, garlic and oregano. Drain very well. Set aside and keep at room temperature.

In a large bowl, combine and toss the beans, tomatoes, onion, cheese, lettuce, Fritos and avocados. Add the browned meat mixture and toss to combine.

Mix the lemon juice with the mayonnaise and stir until smooth. Pour mixture over salad and toss again. Serve at once.

Makes about 8 generous servings.


MAGNOLIA CAFE CHICKEN TORTILLA SOUP

~Shared by Johnny, LA
 
The smoky heat provided by the Chipotle Sauce sets this tortilla soup apart from the ordinary.

2 tablespoons olive oil
1 cup diced red onion
3/4 cup diced celery
1/2 cup diced green bell pepper
1-1/2 tablespoons minced garlic
2 tablespoons Chipotle Sauce (see below), or to taste
8 cups chicken stock
3 cups diced, cooked chicken
2 14.5-ounce cans chopped tomatoes (not stewed tomatoes with peppers and onions)
1/4 cup fresh lime juice
1/4 cup minced fresh cilantro
1/2 teaspoon ground cumin
salt and pepper to taste

Heat the oil in a large soup pot. Sautй the onion, celery, bell pepper and garlic until the onion is clear. Add all remaining ingredients and simmer for about 30 minutes.
 
Garnish with tortilla chips and grated Monterrey Jack cheese.

Makes 8 servings.


MAGNOLIA CAFE CHIPOTLE SAUCE

~Shared by Johnny, LA
 
Our Magnolia Cafe connection tells us that this sauce can be used as a "very hot" dip, but that it is probably better used as an enchilada sauce. Chipotle Sauce is also the secret ingredient in the Magnolia's excellent Chicken Tortilla Soup.

1 small can (7-ounce) chipotle peppers in adobo sauce
2 14.5-ounce cans chopped tomatoes (not stewed tomatoes with peppers and onions)
2 tablespoons olive oil
1/2 cup minced fresh cilantro

Combine all ingredients and purйe in a blender or food processor.


FRIJOLES (BEANS)

~Shared by Johnny, LA
 
This is the traditional northern Mexican recipe, taught to me years ago by an old friend, Jose Maria Arballo of San Jose de Guaymas, Sonora, Mexico. Ojala que Los Dios guardan a su alma.
 
To a large sauce pan - about the size of a pressure cooker add:
 
1 1/2 - 2 cups pinto beans, (Mexican: "Frijoles pintos")
10-12 cups water
ham hock, or some bacon or bacon grease, or a chunk of fat meat
3 bay leaves
several hot dry red chiles like tepine, pico de gallo, pequin or Tabasco
 
Wash beans well after picking out rocks ect. Soak all of above overnight, then bring slowly to a simmer. (A faster way is to bring all of above slowly to a simmer, turn off heat and let sit for an hour, then bring slowly back to simmer.)
 
Add:
Half a dozen cloves of garlic
1 Tbl. dry leaf oregano
1 tsp. whole cumin seed, crushed a bit
good grind black pepper
1-4 Tbl. pure ground red chile powder
1 tsp. vinegar
Add to taste: More little dry chiles
 
Simmer very slowly for several hours until beans are very tender. Add water as needed to maintain level and stir gently occasionally so they don't stick. When beans are quite tender, remove from heat and stir in:
 
1/2 tsp. baking soda
1/2 tsp. sugar
bit of salt
 
Note: Don't add salt until beans are done, it will make them tough. For frijoles refritos, fry up some beans and their juice in a bit of grease, mashing the beans and stirring them around until they are quite dry. Don't scorch.


GAZPACHO DIP

~Shared by Marilyn, Canton, OH

This zesty dip tastes extra yummy with lime-flavored tortilla chips!

3 tomatoes, diced
3 avocados, pitted and diced
4 green onions, thinly sliced
4-oz. can diced green chiles
3 Tbsp. olive oil
1 1/2 Tbsp. cider vinegar
1 tsp. garlic salt
1 tsp. salt
1/4 tsp. pepper
tortilla chips

Combine tomatoes, avocados, onions and chiles in a large bowl; set aside.

Combine all remaining ingredients except tortilla chips; drizzle over tomato mixture and toss gently.

Cover and chill. Serve with tortilla chips.

Makes about 6 cups.


PUGET SOUND CHIILIES RELLENOS

~Shared by Shirley, Bellingham, WA
 
1 lb. ground Beef
1 lb. spicy sausage
1 large chopped onion
2 cans of mild whole chilies, drain (chopped works)
1 can Pet evaporated milk
4 eggs
salt and pepper to taste. ( I never use)
1 tsp. cumin
1/2 tsp oregano
2 T. chili powder or as hot as you like
2 c. mexican cheese
 
Brown meat and onion, drain and put into 9x13x2 pan. Open and drain chilies and layer over meat.  I lay them flat.  Beat eggs, milk, salt and pepper with the spices in a small bowl.  Poue over meat and chilies.  Cover with the cheese and bake 350°F. for about 30-35 min or golden brown.
 
Recipe source:  Sandra Overton


CHEESE CRISPS

~Shared by Lisa H., Belmont, NC

I had never heard of these until I met my husband back in the late 90's. (He's from Phoenix AZ) It's a simple and quick meal anytime.........I keep tortillas in my fridge always.

12' soft flour tortillas
Shredded cheese (your favorites) I use sharp cheddar and pepper jack
green chilles (small can)
Jar of favorite picante sauce
 
Heat tortilla in a non stick pan (spray pan with Pam spray, if needed) to a medium heat. When tortilla is just beginning to get warm add the rest of the ingredients to your desired amount. Once the cheese begins to melt you can fold the tortilla over and cook till both sides are nice and crispy. Add sour cream if desired on top :) These are good also prepared dessert style.

Use chocolate chips, coconut, small candy bar pieces..The sky is the limit :)


MARGARITA PIE

~Shared by Larry J., Spring Hill, TN

Did someone say Tequila? Similar to keylime pie but with the Tequila.

1/2 (12 ounce) can frozen limeade concentrate, thawed
1 (14 ounce) can sweetened condensed milk
2 tablespoons tequila
1 tablespoon triple sec
1/2 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared shortbread pie crust
 
Directions:

Whisk together the limeade concentrate, milk, tequila, and triple sec in a bowl. Fold in the whipped topping, and pour into the prepared pie crust. Freeze until firm, at least 2 hours.


MEXICAN CORNBREAD

~Shared by Larry J., Spring Hill, TN

INGREDIENTS:

2 eggs
1/2 teaspoon baking powder
1 cup buttermilk
1/3 cup oil
2 – 4 chopped jalapeno peppers
2 Tablespoons chopped bell peppers
1/2 cup chopped green onions
1-1/2 cups self-rising corn meal
1 cup cream style corn
1 cup grated cheddar cheese

TO PREPARE:

Mix everything together except cheese.  Pour half batter in pan.  Sprinkle half cheese and pour rest of batter, then the rest of the cheese.  Bake at 450 degrees for 30 minutes.


TEX-MEX DIP

~Shared by Larry J., Spring Hill, TN
 
A fiery taste from south of the border.

INGREDIENTS:

2 cans (10-1/2 ounces each) jalapeсo bean dip
3 medium avocados, ripe
2 Tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
1/2 cup mayonnaise
1 package (1-1/4 ounces) taco seasoning mix
1 bunch green onions with tops, chopped
3 medium tomatoes, peeled and chopped
2 cans (3-1/2 ounces each) pitted ripe olives, chopped
8 ounces Cheddar cheese, shredded

TO PREPARE:

1.  Spread bean dip in large shallow serving dish.
2.  Mash avocadoes with lemon juice, salt, and pepper.  Spread over bean dip.
3.  Mix sour cream, mayonnaise, and taco seasoning.  Spread over avocado layer.
4.  Sprinkle with onions, tomatoes, and olives.
5.  Cover with shredded cheese and refrigerate.
6.  Serve chilled with round tortilla chips.

SERVES:  12 - 16

Source: "To Market, To Market...A Collection of Kentucky Recipes"


DEBRA JO'S FAVORITE CHEESE ENCHILADAS

~Shared by Jim H., Calgary, Alberta, Canada

"My wife really likes these. Several times a year she volunteers me to make them for potlucks and such at her place of employment. Sometimes, as I lay awake at night, I think these enchiladas may be what finally convinced her to marry me. (WARNING: If you don't like cheese,or if you're afraid of a little thing like a clogged artery, these are not for you)." ~by Mark H.

50 min
30 min prep
SERVES 10

Sauce
1 lb hamburger
1 (32 ounce) package Velveeta cheese
2 cans Rotel tomatoes (or similar brand)

Enchiladas
vegetable shortening
20 corn tortillas
6-8 cups shredded mild cheddar cheese or shredded longhorn cheese
1 medium onion, chopped

Brown the hamburger Cut velveeta into half-inch cubes and place in saucepan with 2 cans of Rotel tomatoes.

Cook over medium heat, stirring occasionally until thorughly melted and blended.

Stir the browned hamburger into the cheese sauce, then set sauce aside (NOTE: you may have to swat a few hands as they try to use your sauce for a dip).

Completely, but lightly cover both sides of one tortilla with shortening (Don't be afraid to use your hands), then place the tortilla on a microwave-safe plate.

Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.

Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for 5 minutes and allow to cool.

Combine shredded cheese and chopped onion in a bowl and gently mix together using your hands.

Lightly cover the bottom of a baking dish (mine is 13x9, I think) with some of the cheese sauce (This will prevent the tortillas from becoming stiff and chewy as they cook).

Place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).

Place into the baking dish, seam side down to prevent the enchilada from unrolling.

Repeat until all tortillas have been stuffed, rolled, and placed into the baking dish.

Cover the enchiladas with the cheese sauce and any leftover cheese/onion stuffing.

Bake at 350 for 20-30 minutes, depending on your oven.

Allow to cool for 5 minutes before serving.

Source: Recipezaar


MY FAMOUS ENCHILADAS

~Shared by Jim H., Calgary, Alberta, Canada

"My mom used to make a very simplified version of this recipe. I've just changed it over the years to what it is now...It's always a work in progress." ~by RangyWulf

35 min
20 min prep
SERVES 10, 10 enchiladas

1 lb lean ground beef
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1/2 medium onion, diced
2 garlic cloves, minced
1 (16 ounce) can refried beans
2 (9 ounce) cans red enchilada sauce
2 cups sharp cheddar cheese, shredded
1 (6 7/8 ounce) package Spanish rice, cooked
100 inches flour tortillas
salt and pepper
1/2 tablespoon crushed red pepper flakes

Heat Oven to 400 degrees f.

While oven is warming up, brown beef with the minced garlic and then drain. Add refried beans to beef and mix well. Add the red and green peppers, onions and 1 can of enchilada sauce and mix well. Season to taste with Salt, pepper and crushed red peppers.

Take tortilla and place whatever amount of rice you want in center. Place a heaping spoonful of beef mixture ontop of rice. Sprinkle with cheese, wrap and place in either a baking dish or a deep tray. Continue until all ingrediants are used up or you run out of tortillas. If you run out of tortillas before mixture is gone, poor remaining mixture over the top of the enchiladas.

Pour remaining can of enchilada sauce over the enchiladas and bake in oven for 10 minutes. Add cheese ontop of the enchiladas and bake another 5 minutes until edges are brown and cheese is melted. Let cool before serving.

I usually serve these with shredded lettuce and sour cream.

Source: Recipezaar


BAKED BAJA BEEF CHIMICHANGAS

~Shared by Jim H., Calgary, Alberta, Canada

This is an authentic 40 year-old recipe, and the filling will not taste the same as fast food style chimichangas. The only thing Americanized here is that the chimichangas are baked instead of fried. Caution: If you use leanest ground beef, the filling will seem dry. Serve lots of lettuce, tomatoes and other garnishes listed below with each chimichanga - they are important to this dish's all around flavors and textures." ~by Northwest Lynnie

33 min
25 min prep
SERVES 5 -6

10-12 flour tortillas
6 tablespoons melted butter
2 lbs lean ground beef
1/4 cup distilled white vinegar
1 (4 ounce) can diced green chilies
2 garlic cloves, crushed
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes (more or less to taste)
1/2 teaspoon salt (more or less to taste)
Garnishes
shredded lettuce
chopped tomato
grated cheese
sour cream
salsa

Wrap tortillas in foil and warm in a 300* oven while making the filling.

Brown ground beef and drain.

Mix in vinegar and seasonings to the drained meat, but do not cook the mixture further.

Remove tortillas from oven and increase oven temperature to 500*.

Brush each side of tortilla with melted butter.

Spoon about 1/4 cup ground beef filling onto center of each buttered tortilla.

Fold in sides, then roll up tortilla from the bottom.

Place seam-side down on a foil-lined and rimmed baking sheet.

Bake at 500* for 8-10 minutes, until golden brown.

Serve on a large bed of shredded lettuce and chopped tomatoes.

Top with sour cream, shredded cheese, and salsa.

Source: Recipezaar


BEEF CHIMICHANGAS

~Shared by Jim H., Calgary, Alberta, Canada

I ate a dish similar to this in a resteraunt. I could never find a recipe, so I made up my own. This recipe is almost exact to the one I had in the restaurant. You can spice it up with peppers, guacomole, or anything else. Any meltable cheese can be used for the sauce. Let me know what you think." ~by pickypeanut davis

1ј hours
20 min prep
SERVES 4 -6

1-2 lb of slow cooked beef, shredded (roast or steak)
1 (14 ounce) can Mexican-style diced tomatoes
4-6 large flour tortillas
1/3 cup oil
1/4 cup margarine
1 tablespoon minced onion
1/4 cup flour
2 cups milk
1/4 lb Velveeta cheese, cubed
1 teaspoon salt
1 dash pepper
1/4 teaspoon dry mustard
lettuce, shredded
sour cream
cook meat till tender, then shred.

Place meat in a sauce pan and mix in tomatoes.

Cover and place on low heat.

Cheese sauce: melt margarine in a sauce pan, add onions and saute till transparent.

Stir in flour and allow to thicken.

Slowly add milk.

Stir in cheese cubes,salt, pepper, and dry mustard.

Cook over medium heat, constantly stirring until thickened. Pour in sauce bowl and set aside.

In a large pan heat oil over med. Heat till hot. Wrap some shredded meat mixture in flour tortilla and close securing it with toothpicks. Fry in oil on both sides till golden brown.

Place on a plate, top with cheese sauce, shredded lettuce, and a dollop of sour cream. Repeat till everyone is served.

Source: Recipezaar


SPICY SPANISH CHIPOTLE BURGER WITH CILANTRO PESTO AND MANCHEGO CHEESE

~Shared by Barb, Chula Vista, CA

2 lbs. Ground beef (80 percent lean)
1 cup roasted corn (see note)
5 tbsp. Roasted garlic (see note)
5 chipotle peppers in adobo, minced
2 tbsp. Adobo paste
11/2 tsp. Kosher salt
1/2 lb 12-month raw milk manchego cheese, sliced
1 red onion, thinly sliced
1 tomato, thinly sliced
6 onion hamburger buns, toasted
Cilantro pesto (recipe follows)
Chipotle ketchup (see note)

Mix first 6 ingredients together in large bowl. Divide meat mixture into 6 patties. Grill over medium-high heat, flipping after 5 minutes. Cook 3 more minutes. Add sliced cheese to top of burger, cover and cook an additional 2 minutes. Check for desired level of doneness. Remove from heat.

Place 2 tablespoons of cilantro pesto on bottom bun. Add burger, red onion and tomato. Top with chipotle ketchup.

Makes 6 servings.

For the roasted corn: Wrap two ears of fresh sweet corn in foil. Grill over medium heat for 15 minutes, turning once. Remove from heat and let cool. Husk corn. Cut kernels from cob.

For the roasted garlic: Preheat oven to 400 degrees. Trim a quarter-inch off top of 2 medium heads of garlic, exposing cloves. Place each head on sheet of foil and drizzle with 1 tbsp. Olive oil. Roast in oven for 45 minutes, or until exposed garlic is soft and golden. Squeeze roasted garlic out of skin and mash cloves with a fork.

For the chipotle ketchup: Mix 1/4 cup ketchup and 1 tbsp. Adobo paste in small bowl until combined.

Cilantro Pesto:
1 cup cilantro leaves and thin stems, packed
3 green onions, white and green parts roughly chopped
1/2 cup Spanish Marcona almonds
1/4 tsp. Kosher salt
1/2 cup extra virgin olive oil

Pulse cilantro and green onions in food processor until just combined. Add almonds and salt and pulse until finely chopped. In a steady stream, add olive oil and pulse until smooth.


MEXICAN CASSEROLE CORNBREAD

~Shared by Stoney, Evansville IN

This comes from my personal cookbook and won second place in the Beckley, WV cook off.

1 Ѕ lbs ground beef
1 cup chopped onion
3 6-oz packages cornbread mix
1 large can cream-style corn
8-10 oz shredded cheddar cheese
1 16-oz bottle picante sauce

can substitute:
1 lb cube steak (cut into cubes)
or
12 oz soy ground meat substitute
for the ground beef

Optional, for garnish:
cilantro sprigs
sour cream
grape tomatoes, halved

1. Brown beef and onion together and drain. (If using soy meat substitute: microwave onion on high 3-5 minutes until transparent; add meat substitute and microwave on high for 2 minutes or until heated through.)

2. Prepare cornbread mix according to package directions. Add corn to the cornbread mixture.

3.  Preheat oven to 400 °F.

4. Spray a 9 x 13 inch pan with cooking spray.

5. Pour half of cornbread mixture on bottom, top with ground beef and onion, pour picante sauce evenly over top and sprinkle with shredded cheese. Pour remaining cornbread mixture on top. Lower temperature to 375 °F and bake until golden brown, approximately one hour.

6. If desired, garnish with sour cream and halves of grape tomatoes. Place a sprig of cilantro on the plate.


PICANTE COMPUESTE

~Shared by Patricia, Charlevoix, MI
 
3 cups refried beans
1 avocado, chopped coarse and mashed into lumps
8 ounces sour cream
Shredded iceburg lettuce
2 finely chopped tomatoes
Picante Sauce
Tortilla chips
 
Dig deep in the cupboard and pull out an attractive glass bowl. Layer ingredients, beans on the bottom, then mashed avocado, then sour cream, lettuce, tomatoes, topped with picante sauce. Serve with tortilla chips. As you "dig in" you will get some of all the layers.
 

TEXAS CHEESE ENCHILADAS

~Shared by Patricia, Charlevoix, MI
 
12 corn tortillas
2 tablespoons cooking oil
2 large yellow onions, chopped
4 cups grated Longhorn cheese - never Monterrey Jack
1 recipe of chili gravy
 
Allow 3 enchiladas per person. Use a 13x8" Pyrex pan to cook them. Grease pan. Preheat oven to 400 degs.
 
Chop onions and grate cheese. Make chile gravy.
 
Heat oil in skillet. Using kitchen tongs, dip each tortilla in hot oil until well softened - about 15 seconds. Hold tortilla up and allow oil to drip back into skillet. Using kitchen tongs dip tortillas in  hot chili gravy. Place a tortilla in pan, put a good sized pinch of onions and cheese in the middle and roll up, placing flap side down. Continue filling and rolling tortillas until the pan is full. Pour more chili gravy on top of the enchiladas, sprinkle the top generously with more grated cheese and pop into preheated oven. Cook only until the cheese begins to bubble. About 10 minutes. Serve immediately.
 
Chili Gravy
 
2 tablespoons shortening
2 tablespoons flour
2 tablespoons chili powder
3 cups warm water
Salt to taste
 
Melt shortening in skillet. Stir in flour and make a light roux. Add ground chili, water and salt. Cook until thick.
 

ALMOND FLAN

~Shared by Patricia, Charlevoix, MI
 
1/2 cup sugar
1 2/3 cups sweetened condensed milk
1 cup milk
3 eggs
3 egg yolks
1 teaspoon vanilla extra
1 cup slivered almonds, coarsely ground
 
Sprinkle sugar evenly in a 9" cake pan and place over mediuim heat. Using oven mitts, carmalize the sugar by shaking the pan occasionally until sugar is melted and has turned light golden brown. Allow to cool - mixture may crack slightly
 
Blend remaining ingredients at high speed for 15 seconds. Pour over carmalized sugar. Cover pan with foil and place in a larger shallow pan containing about an inch of hot water. Bake at 350 degs for 55 minutes or until a knife inserted near center comes out clean.
 
Remove pan from water and uncover. Let cool on a wire rack for at least 30 minutes. Loosen the edges with a spatula and place a serving plate unside down on top of the cake pan. Quickly invert the flan onto it.
 

PICADILLO

~Shared by Patricia, Charlevoix, MI
 
Note: Don't let the long list of ingredients push you away. This is not a difficult recipe to make and the tempting small and succulent taste makes the effort well worth while.
 
2 pounds ground beef
1 cup chopped onion
2 teaspoons minced garlic
2/3 chopped green bell pepper
1 can (16 ounce) tomatoes, undrained and coarsely chopped
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon oregano
1/4 cup Worcestershire sauce
2 cans beef broth
2 cans (6 ounce each) tomato paste
1 jar (4 ounce) chopped pimentos
1 can (6 ounces) chopped black olives
1 cup slivered almonds
1 can (4 ounces chopped green chilies
1 cup dark raisins
8 cups peeled cubed potatoes - optional
1 can (8 ounces) mushrooms - optional
 
Brown beef. Skim off fat. Add onion, garlic, green pepper, tomatoes, slat, pepper, cayenne, cumin, oregano and Worcestershire sauce. Cook over moderate heat until vegetables are soft. Add remaining ingredients and simmer for 1 hour. Serve in chafing dish with tortilla chips or serve over rice.


BEEF AND SAUSAGE ENCHILADAS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1/2 pound lean ground beef
1/2 pound Chorizo sausage
1 large onion, chopped
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 cups enchilada sauce
1 cup tomato sauce
1/4 cup oil
1 small can sliced black olives
8 ounces sharp cheddar cheese, shredded
8 ounces Monterey Jack cheese
12 corn tortillas

Oven Temp: 350°
Recipe Cooking Time: 30 minutes
Pan Type: 9" x 13" baking dish

Preheat your oven.

In a skillet cook the lean ground beef and sausage. Cook the onions and garlic with the beef and sausage. Cook together until the beef and sausage meat is no longer pink.

Drain beef and sausage well. Add salt, pepper, enchilada sauce and tomato sauce. Cook stirring beef, sausage and all. Cook for 5 to 20 minutes depending on temperature.

Heat the oil in a skillet. Dip corn tortillas in oil one at time to soften. Lay on paper towels to drain. Lay tortillas one at a time on plate.

Place about 2 tablespoons beef and sausage meat mixture in the middle of each tortilla. Top with 1 tablespoon of cheese on each. Roll tortilla and lay seam side down in baking pan. Continue until all tortillas are filled and rolled. Spoon the remaining beef and sausage mixture over the top of all. Open black olives, drain and scatter over top of enchiladas. Top enchilada with remaining shredded cheeses.

Bake beef and sausage enchiladas for allotted time. Serve enchiladas along with sour cream and your favorite salad.

Serves: about 12


HAM AND EGG ENCHILADAS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 pound ham, diced
2 1/2 cups cheddar cheese, shredded
1/2 cup green pepper, chopped
1/2 cup onion, chopped
8 – 7” flour tortillas
5 large eggs
2 cups milk
4 teaspoons flour
1 clove garlic, minced
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
salsa, optional

Oven Temp: 350°
Recipe Cooking Time: 55 minutes
Pan Type: 9 x 13" baking pan

Preheat your oven.

In a medium bowl mix the ham, cheese, chopped onions and peppers. Place one third cup of the ham and egg mixture onto the middle of a enchiladas tortilla. Roll up enchiladas and place them seam side down into pan.

In a large bowl beat the eggs until fluffy. Add the milk, flour, minced garlic, pepper and cayenne pepper. Beat until well blended and pour over top of rolled enchiladas.

Cover and place in a hot oven. Bake egg enchiladas for 45 minutes. Uncover and bake enchiladas for an additional 10 minutes.

Serve ham and egg enchiladas with salsa if desired.

Serves: 8


CREAMY REFRIED BEANS SOUP
 
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
2 – 16 ounce cans refried beans
2 cups chunky salsa
2 cups chicken broth
2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
1 tablespoon lime juice
4 ounces cheddar cheese

Stove Temp: medium
Recipe Cooking Time: 15 minutes
Pan Type: skillet

Directions
Heat the oil in a skillet. Add the chopped onion and garlic. Cook until tender. Add refried beans, chunky salsa, chicken broth, cumin, cayenne pepper and lime juice. Bring refried bean soup mixture to a boil. Reduce heat and simmer creamy soup for allotted time. Ladle refried bean soup into bowls and top with shredded cheese. Serve this creamy refried bean soup along with your favorite crackers.

Serves: 6 - 8



MEXICAN DINNER SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Serve this Mexican Dinner Salad recipe along with your favorite salsa and sour cream.

1 large head romaine lettuce, rinsed and dried
1 large avocado, peeled pitted and sliced
1/2 – 1 cup fresh cilantro leaves, chopped
1 small can black olives
1 bunch green onions, sliced
1 large tomato, chopped
1 can black beans drained
1 cup shredded cheddar cheese
1 cup corn chips  

Directions
Cut lettuce into bite size pieces and put in salad bowl. Add the chopped cilantro leaves and toss. Add black beans and scatter the top with black olives, tomato and onions. Lay avocado around outside of salad. Sprinkle top with cheese and spread corn chip around dinner salad top.

Serves About: 6
 

TACO SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Taco salad recipe can be made as healthy as you like.

1 large head of iceberg lettuce
1 pound ground chuck
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1/4 cup taco sauce
1 bunch green onions, sliced
1 – 16 ounce can kidney beans, drained
1 – 6 ounce can black olives, sliced
2 large avocados, peeled and chopped
2 large tomatoes, chopped
1 – 8 ounce package mexican cheese, shredded
2 cups mayonnaise
1/2 cup taco sauce
tortilla chips

Stove Temp: medium
Recipe Cooking Time: 15 to 20 minutes
Pan Type: skillet
 
Directions

Wash lettuce and drain well.

In a large skillet combine the meat, salt, pepper and garlic. Cook over until taco meat is no longer pink in the middle. Drain well and stir in taco sauce.

Cut or tear up lettuce into a large salad bowl. Top lettuce with sliced green onions, drained kidney beans, sliced black olives, diced avocados and chopped onions.

Put meat and cheese on right before ready to serve.

In a medium size salad bowl combine the mayonnaise and taco sauce. Whip with wire whip until smooth. Refrigerate dressing until ready to serve.

Serve taco salad along with tortilla chips and your favorite beverage.

Serves: 8 – 10


TOMATILLO GUACAMOLE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Tomatillos are a colorful addition to everyone's favorite Mexican-inspired dip.

Prep Time: 15m  
Ready in: 1h  
Yield: 12 servings

Ingredients
3 avocados - peeled, pitted, and mashed
3 tomatillos, husked and chopped
1 red onion, finely chopped
3 roma (plum) tomatoes, seeded and chopped
1 tablespoon lime juice
1 teaspoon red pepper flakes
3 drops hot pepper sauce
salt and pepper to taste

Directions
In a medium bowl, mix avocados, tomatillos, red onion, roma tomatoes, and lime juice. Season with red pepper flakes, hot pepper sauce, and salt and pepper. Cover, and refrigerate at least 45 minutes before serving.

Nutrition Information Per Serving
Servings Per Recipe: 12
Calories: 92 cal   Total Fat: 7.9  g   Cholesterol: 0  mg Sodium: 13 mg   Carbohydrates: 6  g   Fiber: 3.1  g Protein: 1.4 g


TORTILLA SOUP

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients:

1 small onion, chopped
2 garlic cloves, smashed
4 oz canned chopped green chiles
2 T oil
8 oz tomatoes, stewed
2 c chicken broth
1 c beef bouillon
1 ts cumin
1 ts chili powder
1 ts salt
1/4 ts pepper
2 ts Worcestershire sauce
1 c Monterrey Jack; shredded
4 corn tortillas oil

Directions:

Using a medium saucepan, saut# onion, garlic, and green chiles in oil until soft. Add tomatoes, chicken broth, and beef bouillon. Mix in spices and simmer for 1 hour.

Cut tortillas into quarters, then into 1/2 inch strips. Fry strips in hot oil until crisp and drain.

Add fried tortilla strips to soup and simmer 10 minutes. Ladle into bowls and top with shredded cheese.

Variation: if you are using ovenproof bowls for soup, place bowls under broiler for 4-5 minutes to metl cheese.

Source: Jaunita's Mexican Recipes


TRES LECHES CAKE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients:

1 cup sugar
5 eggs, separated
1/3 cup milk
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon cream of tartar
Butter for greasing baking dish

1 3/4 cups (12-ounce can) evaporated milk
1 cup sweetened condensed milk
1 cup heavy cream
1 teaspoon vanilla
1 tablespoon rum

1 cup sugar
1/2 teaspoon cream of tartar
3 egg whites

Directions:

Beat 3/4 cup sugar and the egg yolks until light and fluffy. Stir in the milk, vanilla extract, flour and baking powder.

Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm. Gently fold the whites into the yolk mixture. Spoon this batter into a 9-by-13-inch greased baking dish.

Bake the cake for 40 to 50 minutes at 350 degrees or until it feels firm and an inserted toothpick comes out clean. Let the cake cool completely and unmold onto a large, deep platter. Let cool for 2 hours. Pierce the cake all over with a fork.

Combine the evaporated milk, sweetened condensed milk, cream and flavorings and whisk until mixed. Pour the syrup over the cake, spooning the overflow back on top until all is absorbed.

Place all but 2 tablespoons sugar in a heavy saucepan with 1/4 teaspoon cream of tartar and 1/2 cup water. Cook over high heat, covered, for 2 minutes. Uncover the pan and cook the sugar to the soft ball stage, 239 degrees on a candy thermometer.

Meanwhile, beat the egg whites to soft peaks with the remaining 1/4 teaspoon cream of tartar. Add the remaining 2 tablespoons sugar and continue beating to stiff peaks. Pour the boiling sugar syrup in a thin stream into the whites and continue beating until the mixture is cool.

Thickly spread the top and sides of the cake with meringue, using a wet spatula. Refrigerate the cake for at least 2 hours before serving.


MOLE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients:

10-12 lb. turkey
2 chilies anchos
3 large tomatoes, peeled and chopped
1/2 lb. blanched almonds
3 oz. seedless raisins
1 banana
3 squares chocolate
1/3 cup cracker crumbs
20 cloves
2 two-inch sticks cinnamon
1 cup fat
2 Tbs. salt
1 tsp. sugar
1/4 cup toasted sesame seeds grated cheese

Directions:

Clean turkey, cut into portions and cook in enough water to cover until tender. Remove seeds from chilies, toast lightly over direct flame and soak in two cups of water for one hour. Chop together the chilies, tomatoes, almonds, raisins, banana, chocolate, cracker crumbs, cloves and cinnamon. Fry in the fat about ten minutes. Add salt and simmer another five minutes. Add the stock in which the turkey was cooked, pouring until the sauce is very thick. Put cooked turkey pieces in the pot with other ingred. and simmer a few minutes. Remove.


SOPAPILLAS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients:

2 c flour
1 1/2 t salt
1 1/2 t baking powder
2 T shortening
3/4 c water, very hot
1 c oil confectioners sugar
1 T honey

Directions:

Use a pastry blender to mix the shortening into the flour, salt and baking powder. Add the hot water and stir with fork until it forms a dough. (You may add more water if it is too dry, or flour if it is too wet.) Knead a couple of times, and place in a plastic bag to rest for 20 minutes. Flour board and roll the dough into a rectangle about 1/4" thick. Fold the dough in half and let rest a few minutes. Roll again to a 1/4" thick rectangle. Heat 3 inches of oil in a 3 quart saucepan (or deep fryer) to 350 degrees. Cut the dough into 3" x 4" rectangles (some like triangles). Fry one or two at a time - make sure you spoon oil over the top to encourage even cooking! Drain on paper towels and sugar or honey to serve.


TAMALES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients:

12 lbs masa
2 large pork roasts (about 6 lbs each)
1 large beef rump roast
3 pkg corn husks
20 to 25 California whole chile pods
20 to 25 New Mexico whole chile pods
10 to 12 pasilla whole chile pods
2 tbsp. cumin salt to taste

Directions:

Trim fat off the roasts. Rinse meat clean in sink. Submerge meat in water in boiling pot, and cook over medium heat for about 4 hours or until tender. (Each roast should need its own pot. Cook them all at the same time. Do not salt the water.) Scoop off dried blood as it cooks. When meat has completely cooled, remove bone and fat (save the cooked fat in its own bowl) and shred remaining meat. Place shredded meat in bowl. Save all of the broth! Refrigerate everything overnight.

Cut off stemmed end of all chile pods and discard. Cut chile pod open lengthwise with knife. Discard seeds.

Separate each corn husk, cleaning them out of the cornsilk and dust. Discard cornsilk and dust. Separate large husks and small husks and place in separate ziploc bags.

Grind chile pods in blender with pork and/or beef broth. Puree it into a liquid, ensuring that it is not too liquid. It should be the consistency of a thick paste-liquid. Pass this thick paste-liquid chile through a very fine metal sieve, and into a large bowl.

Put the cooked pork or beef fat into a large saucepan and melt down over medium heat. Add about 1 cup of the thick chile sauce and mix. Add about 1/3 of the cooked, shredded meat. Add 1/2 cup of beef or pork broth. Add salt to taste and 2 tsp of cumin. Add about 3 cups more of the broth, and mix. Thicken sauce with 2 cups of water mixed with 2 tbsp. corn starch. Repeat with remaining meat. Season to taste. Cook over medium heat for half an hour.

Soak corn husks in water, making sure they are submerged. After 1 hour, place wet corn husks in a strainer over a plate. Put a slab of the masa on a large plate. Take one corn husk, placing rough, lined side down on the plate. The smoother side will be facing you. Make sure small pointy end of husk is pointed toward you. With large spoon, put a heaping slab of the masa on your corn husk. Spread the masa over the husk, making sure you only spread it over the wide, bottom 2/3 of the husk. This will leave the pointy, 1/3 top end clean of the masa. The masa should be smooth and easy to spread. Take great care not to let the husk split or tear. If it does,its okay, just don't let it split down too far. Don't spread the masa too thick or too thin. Make sure you spread it in wide, even strokes over the husk. It should look relatively smooth on the husk, not thick and gloppy and uneven. If you can see the husk through the layer of masa, its too thin. If the husk is a bit heavy when you lift it, its too thick.

Place a heaping tablespoon of your meat sauce in the center of the masa on your corn husk. Fold one edge of the husk over the sauce, then fold the other husk over that, like a burrito. Then fold the clean, pointy end over the burrito, and place fold-side down in a Ziploc bag. Repeat until you have run out of masa.

Put a round, metal wire grill at the bottom of a very large pot. Place water at the very bottom of the pot, under the grill. Layer tamales over the grill, making sure they don't touch the bottom of the pot. Place them on top of one another until the pot is full. Steam tamales over medium heat for half an hour to 40 minutes, depending on how big your pot is and how many tamales you're cooking. Test the tamales by simply opening one up. The masa, when cooked, should be jelled and not mealy and too soft. Don't over cook or the masa will be too dry. When they're done, let them sit in the pot for about a half an hour so that they can completely gel. If you eat them too soon they'll be too soft. When you take off the husk, the tamale should come out easily, and come out solid. Throw out the husk.


FLAN

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients:

2/3 cup sugar
6 egg, beaten
2 cups milk
1 teaspoon vanilla

Directions:

Heat half the sugar in a small skillet, over a medium flame shake and tilt pan to melt evenly. Pour immediately into pie pan or custard cups. Swirl pan or cups around to coat the bottom and lower sides evenly. Combine eggs, the remaining sugar, milk, and vanilla. Beat to blend well.

Set caramel lined pan or custard cups into a large baking pan. Fill lined pan or custard cups with egg mixture. Pour hot water into baking pan to a depth of 1 inch (About half way up the sides of custard cups or dish). Bake at 350 degrees for 25 minutes, until center is set. Remove from water and chill at once. Invert chilled cups onto a serving platter or individual dessert plates. Serve chilled.


AUTHENTIC MEXICAN RESTAURANT SALSA

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredient
1 28-oz can of Crushed Tomatoes
1/2 teaspoon of salt
1/4 teaspoon of Garlic Powder
10+- Pickled Jalapeno Rings and juice (Add more to increase heat)
10 or more leafs of cilantro

Method
1) Food process everything. (or shove it all in a blender)
2) Check Hotness, and add more of what you want.
3) Done.

Note: chilling overnight, can increase intensity and heat

Now wasn't that easy? Works great on Eggs (huevos), tacos, nachos, and does a great job at impressing your new illegal immigrant who moved in two doors down. The stuff lasts a few days in the fridge but I'd be surprised if it lasts through the night as good as it is.

A quick note, is while fresh Jalapenos seem like a great idea... they just don't work. Get the jar or canned jalapenos. The juice is as much apart of the recipe as any of it, so scooping them out a spoonful at a time until the proper heat level is reached is the perfect way of personalizing your Salsa recipe.

For my Gringo readers who don't cook with cilantro... it's in the produce section, not the spice isle. It's about $1.00 and has a very distinct smell. Remove the stems, and pick the leaves off.


SUPER SPICY ALBONDIGAS RICE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Want a little something different for dinner that will clear your sinuses? Try my newest " let's clean out the fridge" recipe. For my Super Spicy Albondigas Rice you need:

1 Lb. lean ground beef
1/4 C. saltine cracker crumbs
1 egg
A good sized handful of freshly chopped cilantro
1/4 finely diced onion
1/4 tsp. garlic powder
1/2 tsp. ground cumin
1/8 C. water
28 oz. canned crushed tomatoes
1/8 C. (or more if you dare) chopped chipotle peppers in adobe sauce
A pot of cooked rice
extra crackers and fat free sour cream for garnishing

For the meatballs:
Combine beef, cracker crumbs, egg, cilantro, onion, cumin and water =makes about 12-15 good sized meat balls

Combine tomato sauce and peppers in a stock pot and bring to a boil. Next add the meat balls, reduce heat, cover and simmer for 15-20 min's. You may need to stir halfway through to cook this evenly.

Serve it up over rice and garnish with cilantro, and sour cream. The kids like to scoop it with crackers and sprinkled with a little cheese. Warning: A tall glass of milk to wash it down may come in handy to mellow the burn!

 
CHILE RELLENOS
(Stuffed Peppers)
       
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
One of the recipes we've been trying to revamp recently is Chile Rellenos, a basic fried Mexican stuffed pepper recipe. It's a favorite in our house, and we've been trying out a lot of different tests in the kitchen to perfect a way of reducing the fat and calories in the dish while maintaining the terrific street vendor taste of this original Mexican comfort food. Today we found it... and being this is a "classic" post on greensboring I've decided to go back and update the original recipe to share. So if you ever wanted to know how to make Chile Rellenos, then here's your guide.

Ingredients & Materials:
California Green Chiles (also known as Anaheim peppers)
1 teaspoon of olive oil for each pepper
Cabot 75 Cheese
Flour, Egg Substitute & Breadcrumbs for battering
Tin Foil
1 package Fat free crиme cheese.

When shopping for Chiles, look for a thick fleshed, straight Chiles large enough to hold the rellenos. Yes the Anaheim peppers used in this recipe were named for the city of Anaheim, California, similar peppers can be used if you wish, and often in certain areas other names will be used. Look by shape and you should be OK.

Directions:
1. Preheat oven to 450F

2. Turn stove top to medium-high, and burn outside of peppers (Yes burn, till black) directly on element or flame with no pan.

3. Rinse peppers and scrape burnt skin off with edge of knife.

4. Make vertical incision in peppers, de-seed.

5. Mix crиme cheese and shredded Cabot Cheese in bowl, and stuff in peppers and close.

6. Roll pepper in flour, egg (substitute) & batter peppers.

7. Place each battered pepper on a square of tin-foil and drizzle each with 1 teaspoon of olive oil. Tent foil and loosely crimp close the ends upwards to prevent the oil from leaking.

8. Bake for 15 minutes in oven.

9. Remove from oven, plate immediately, (opening with tongs of course) and garnish with sour creme & salsa.


PORK WITH APRICOT-CHILE SAUCE
Puerco con salsa de chabacanos y chile

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This dish uses the Mexican stewing technique of cooking the meat separately, then using its broth in making a sauce in which the meat is cooked further. Pork is a natural with fruit sauces, and the shoulder (pierna), being well marbled, is preferable to the loin in this recipe.

Ingredients:

For the meat:
4 pounds pork leg (pierna) cut into cubes
1 medium onion, quartered
1 small head of garlic, cut in half crosswise
2 sprigs thyme
4 large whole bay leaves
1 teaspoon black peppercorns
salt to taste

For the sauce:
6 ancho chiles, seeded, deveined and soaked in hot water until soft
4 pasilla chiles, seeded, deveined and soaked in hot water until soft
2 chipotles en adobo
1 cup dried apricots
Ѕ medium white onion, roasted and coarsely chopped
1 small head of garlic, cloves separated, roasted and then peeled
ј teaspoon ground cloves
ј teaspoon cinnamon
4 tablespoons vegetable oil
salt and sugar to taste

Preparation:

Place the meat in a stockpot, Dutch oven or pressure cooker with the other ingredients and water to cover. Bring to a boil, lower heat to medium, cover and cook until the pork is tender, about one hour in a pressure cooker, longer if using a non-pressurized pot. Set meat aside, strain and reserve the broth.

Place the softened chiles in a blender with the other sauce ingredients and 2 cups of the reserved pork broth. Blend until liquefied.

Heat the oil in a large pot, add the sauce and simmer until thickened to the consistency of heavy cream. Add the cooked pork and cook another 15 minutes. Add salt and sugar to taste. Serve with white rice if desired.

Serves 8.


GRILLED CHICKEN WITH ORANGE, HONEY AND CHIPOTLE GLAZE
Pollo a la parrilla con salsa de naranja, miel y chipotle

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Honey and citrus fruits go well together, and here they are combined with chipotle chiles, garlic and spices for a flavorful take on grilled chicken. This dish may also be baked in the oven.

Ingredients

For the chicken and marinade:
2 Ѕ - 3 pounds chicken pieces
1 cup fresh orange juice
ј cup each chopped cilantro and chopped parsley
Ѕ tablespoon powdered ginger
Ѕ tablespoon dried thyme leaves
2 tablespoons finely grated orange peel
2 cloves garlic, pressed through a garlic press
2 tablespoons olive oil
2 tablespoons pineapple vinegar (or substitute apple vinegar)
1 teaspoon salt or to taste

For the glaze:
2 cups orange juice
6 tablespoons honey
2 tablespoons finely grated orange peel
2 chipotle chiles in adobo, seeded if desired

Place the chicken pieces in a non-reactive container, such as a Pyrex baking dish. In a bowl, whisk together all marinade ingredients to combine thoroughly. Pour marinade over chicken, cover and marinate overnight.

To make glaze: Boil orange juice and honey until reduced to 1 cup. Add the grated orange peel and chipotles and mix thoroughly. Taste and add a bit more of the adobo sauce if desired. Set aside.

Remove the chicken from the marinade, discard excess marinade, and grill chicken on an outdoor or indoor grill, turning frequently, until cooked through. Brush chicken with glaze and cook for 2 minutes longer on each side. Serve any remaining glaze in a separate bowl.

Serves 6.


ROAST PORK WITH ANCHO CHILE, HONEY AND CILANTRO SAUCE
Puerco al horno con salsa de chile ancho, miel y cilantro

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients

For the pork:
1 3-pound boneless pork loin roast
3 large cloves garlic, pressed through a garlic press
ѕ teaspoon salt
1 teaspoon ground coriander, preferably freshly ground
ј cup olive oil
freshly ground pepper as necessary

For the sauce:
4-5 ancho chiles, seeded, deveined and soaked in hot water until soft
Ѕ cup honey
ј cup fresh lime juice
ј cup chopped cilantro
salt to taste

Preparation

With a sharp knife, make deep slits in the roast. Mix the garlic, ground coriander, salt, and 2 tablespoons of the olive oil to form a loose paste. Rub the paste all over the roast, pushing into the slits.

Let the roast rest at room temperature while you pre-heat the oven to 400є F. Roast the pork at 400є for 15 minutes, lower heat to 325є F, brush with remaining olive oil and, using a pepper mill, grind pepper over the surface of the meat. Roast until a meat thermometer inserted into the thickest part of the roast reads 155є. (See NOTE below.) This should take 1-1 Ѕ hours, depending upon your oven. Tent the roast loosely with foil and let it rest while you make the sauce.

For the sauce, place the chiles, honey and lime juice in the blender, with enough of the chile soaking water to move the blades, and puree. In a bowl, mix the puree with the chopped cilantro and salt to taste. The sauce should be fairly thick.

Slice the roast and spoon sauce over the slices.

Serves 8, with leftovers.

NOTE: Although 160єF is the recommended internal temperature for cooked pork, this is more applicable to fattier cuts. The loin has virtually no marbling and tends to dry out if cooked to this temperature.


THREE KINGS SWEET BREAD
Rosca de reyes

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Rosca is the name given to any ring-shaped bread or cookie. This sweet bread was once used by the friars to evangelize: a small doll, representing the Christ child, is baked right in the bread- "hidden", to symbolize the hiding of the infant from King Herod's troops on the day of Los Santos Inocentes, the Holy Innocents. This treat is traditionally served on the festive Three Kings Day, when the children receive their toys. Whoever gets the slice of rosca with the doll in it has to provide the tamales and atole for the next party, on Candlemas. To make a party-size rosca, you'll need:

Ingredients:

For the dough:
8 1/2 cups flour
8 eggs
1 1/4 cups sugar
1 3/4 cups butter
1/8 teaspoon cinnamon
1.6 oz. (2 3/4 cakes) compressed yeast

For the decorative paste:
1 cup sugar
1 cup butter
1 egg
1 3/4 cups flour

Preparation:

Crumble the yeast cakes into 1/2 cup warm water (about 85є F.) Mix with all other dough ingredients and beat the batter well until smooth and elastic. On a large baking sheet, shape the dough into a ring, resembling a large wreath. Cover the ring with a clean cloth or towel and let it sit in a warm place for two hours.

Meanwhile, preheat the oven to 350є F. If you'd like to hide the infant in the cake, tuck a miniature plastic doll inside. After the rosca has risen, and before putting it in the oven, prepare the decorative paste by creaming the butter and sugar together, beating in the egg and graduallt mixing in the flour. Use this paste to decorate the sweet bread in the form of rays coming out from the center.

Bake until the rosca is golden brown. Decorate with candied fruit; in Mexico, candied cactus, called biznaga, is used.

Source: Mexico's irresistible bakeries - Las panaderias


TAMARIND MARGARITAS
Margaritas de Tamarindo

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients

4 ounces white tequila (blanco)
3 ounces tamarind concentrate
1 ounce simple syrup
1 ounce Cointreau or Triple Sec
coarse salt or Tajin seasoning for the rim
ice

Preparation

Mix the tequila, tamarind concentrate, simple syrup and Cointreau or Triple Sec, making sure all the tamarind concentrate is dissolved.

Rim 2 margarita glasses with salt or Tajin seasoning, add a few ice cubes and pour the margaritas over the ice. This is for traditional margaritas. For a frozen margarita, place the ingredients in a blender with crushed ice and blend until frothy. Pour this mixture into the rimmed glasses.

Makes 2.


TAMARIND ATOLE
Atole de Tamarindo
 
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

The hot corn beverage called atole is usually served in the morning, but in Michoacan this tamarind version is served at night, usually after the late evening meal, in small cups. Dark brown sugar may be substituted for the piloncillo.

Ingredients

2 Ѕ cups water
Ѕ cup tamarind paste
ѕ cups grated piloncillo
3 Ѕ tablespoons masa harina
ѕ cup hot water

Preparation

Mix the 2 Ѕ cups water with the tamarind paste, stirring to combine thoroughly. If buying tamarind paste at a Mexican market, it will have seeds, in which case rub the paste in the water with clean fingers to loosen the seeds.

Pour the mixture through a fine mesh strainer, pressing to extract as much liquid and pulp as possible. Discard any pulp left in the strainer.

Pour the strained liquid into a sauce pan, add the piloncillo and cook at a low boil until the piloncillo is dissolved.

In a small bowl, mix the masa harina with hot water until smooth. Slowly whisk this into the tamarind mixture and cook, stirring frequently, until slightly thickened.

Serve hot in small cups.

Makes 6 4-ounce servings.

Source: Karen Hursh Graber, Senior Food Editor for Mexconnect


FISH IN SPICY TOMATO SAUCE
Pescado a la Veracruzana

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This is one version of the Veracruz classic that is traditionally made with huachinango, red snapper. If snapper is too pricey, I just buy whatever firm fleshed white fish is more reasonable. This has everything you could want in a healthy Mexican dish -- bright flavors and lean protein, without sacrificing regional authenticity. It's fine to use canned tomatoes if fresh ones are out of season, pale and flavorless, where you live.

Ingredients

1 Ѕ pounds firm fleshed, white fish filets
juice of 1 fresh lime
2 tablespoons olive oil
Ѕ medium onion, sliced into thin crescents ("lunitas")
1 large clove garlic, minced
2 Ѕ cups chopped tomatoes
1 bay leaf
pinch dried oregano
ј teaspoon dried thyme leaves
1 tablespoon capers, rinsed
ј cup green olives, halved (the pimento-stuffed ones are fine)
1-2 pickled jalapeсos cut into strips
chopped parsley and lime wedges for garnish

Preparation

Place the fish filets in a non-reactive baking dish and sprinkle with lime juice. Set aside for 10-15 minutes.

In a large skillet, heat the oil and cook the fish filets for 2 minutes on each side. Remove and set aside.

Add the onion to the skillet and cook until it begins to wilt. Add the garlic and continue cooking for 1 minute. Add the tomatoes, herbs, and remaining ingredients and cook until some of the juice from the tomatoes has evaporated.

Return the fish filets to the pan and continue cooking until they flake easily with a fork, about 6 more minutes.

Serve the fish filets with the sauce spooned over them, sprinkled with chopped parsley and garnished with lime wedges.

Serves 6.

Source: Karen Hursh Graber, Senior Food Editor for Mexconnect


CHICKEN SALAD WITH CHIPOTLE VINAIGRETTE
Salpicуn de Pollo

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients
1 whole, bone-in chicken breast, cooked until just tender, cooled and shredded
2 canned chipotles in adobo, seeded and cut into thin strips
Ѕ teaspoon adobo sauce from the can, or more to taste
3 teaspoons apple cider vinegar
2 teaspoons dark brown sugar
1 tablespoon olive oil
1 carrot, peeled diced and boiled
1 potato, peeled, diced and boiled
1 tomato, finely chopped
lettuce leaves to line plates
thinly sliced red onion and extra chile strips for garnish

Preparation
Place the chicken in a bowl. In a smaller bowl, whisk together the adobo sauce, vinegar, brown sugar and olive oil. Pour this mixture over the chicken and toss to coat. Add the carrot, potato and tomato and toss gently.

Line a serving platter or individual plates with lettuce leaves and pile thesalpicуn on top. Garnish with red onion slices and additional chile strips if desired.



MEXICAN LASAGNA
 
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Prep: 30 mins
Cook: 20 mins
Ready in: 50 mins

Ingredients
1 lb. ground beef
1 large green pepper , chopped (about 1 cup)
2 cups Prego® Traditional Italian Sauce
1 1/2 cups Pace® Picante Sauce
1 tbsp. chili powder
8 flour tortillas (6-inch)
2 cups shredded Cheddar cheese (8 oz.)
2 cans (2 1/4 oz. each ) sliced pitted ripe olives , drained

Cooking Instructions
COOK beef and pepper in medium skillet over medium-high heat until beef is browned, stirring to separate meat. Pour off fat.

ADD pasta sauce, 1 cup picante sauce and chili powder. Heat to a boil. Cook over low heat 10 min.

SPREAD remaining picante sauce in 3-qt. shallow baking dish. Arrange 4 tortillas in dish. Top with half the beef mixture, half the cheese and half the olives. Repeat layers.

BAKE at 350°F. for 20 min. or until hot. Let stand 5 min.

TIP: Substitute 1 lb. skinless, boneless chicken halves, cut into cubes, for the ground beef.

Source: Campbell's Kitchen

 

BANANAS IN BROWN-SUGAR RUM SAUCE
 
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This is a quick but impressive dessert that highlights the flavors of the tropics. Bananas are cooked in a rich brown-sugar rum sauce and topped with vanilla ice cream.

Ingredients
2 tablespoons brown sugar
1 teaspoon butter
1/2 teaspoon canola oil
2 tablespoons dark rum
1 teaspoon lime juice
1/8 teaspoon ground cinnamon
2 small bananas, quartered
1/4 cup low-fat vanilla yogurt

Cooking Instructions
Stir brown sugar, butter and oil in a medium skillet over medium heat until bubbling. Add rum, lime juice and cinnamon and cook until slightly thickened. Add bananas and cook, stirring, until tender. Divide between 2 bowls and top with a dollop of low-fat vanilla yogurt.

Nutritional Information per Serving
Calories 208  Carbohydrates 53  Fat 3  Saturated fat 2  
Mono unsaturated fat 1  Protein 4  Cholesterol 5  Fiber 3  Potassium 399   


CARNE ASADA TACOS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

These grilled steak tacos are a fun deviation and are sure to please, particularly with with perhaps some guacamole, salsa, onions and cilantro added.
 
Ingredients
3 pounds Flank Steak
1/3 cup White Vinegar
1/2 cup Soy Sauce
4 cloves Garlic, minced
2 Limes, juiced
1/2 cup Olive Oil
1 teaspoon Salt
1 teaspoon Ground Black Pepper
1 teaspoon Ground White Pepper
1 teaspoon Garlic Powder
1 teaspoon Chili Powder
1 teaspoon Dried Oregano
1 teaspoon Ground Cumin
1 teaspoon Paprika
 
1 White Onion, chopped
1/2 cup chopped Fresh Cilantro
1 Lime, juiced
 
2 large Tomatoes, chopped
2 Jalapeno Peppers, chopped
1 White Onion, quartered
4 cloves Garlic, peeled
4 Dried New Mexico Chile Pods
1 pinch Salt and Pepper, to taste
1 (32 ounce) package Corn Tortillas
2 cups grated Cotija Cheese (optional)
2 Limes, cut into wedges
 
Directions
Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.

In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
 
Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
 
Place the tomatoes, 1 onion, jalapeno's, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
 
Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
 
Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.

Servings 6-8
 
 

REFRIED BEAN TOSTADAS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This refried bean tostado recipe is easy to make and takes little time to prepare. Great for those days where you have little time to cook but still want something good to eat.

Ingredients
1 (16-ounce) can ORTEGA Refried Beans
1/4 cup chopped onion
1 package ORTEGA Taco Seasoning Mix
1 10-count) package ORTEGA Tostada Shells, warmed
2 cups shredded lettuce
1/2 cup shredded cheddar cheese
1/3 cup sliced ripe olives
2 medium ripe avocados, pitted, peeled and thinly sliced
ORTEGA Taco Sauce for accompaniment

Directions
Combine beans, onion and seasoning mix in medium saucepan. Cook, stirring frequently, for 4 to 5 minutes or until heated through.

Spread 1/4 cup bean mixture over each shell. Top with lettuce, cheese, olives, avocado and taco sauce.

Servings 10
 


MEXICAN BREAKFAST TACOS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

"Quick, easy and delicious! Who says your breakfast can't be spicy? If you like spicy food, you will love these."

Ingredients
6 ounces chorizo sausage
8 (6 inch) corn tortillas
6 eggs
1/4 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
1 dash hot pepper sauce (e.g. Tabasco), or to taste
1/2 cup salsa

Directions
Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.

Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.

Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.

Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.

Servings 4



MEXICAN BEEF SOUP

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This is an extremely hearty and satisfying soup. It eats more like a stew with lots of flavor.

Ingredients
2 pounds beef shank, with bone
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons ground black pepper
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
3 cups beef broth
4 cups water
2 medium carrot, coarsely chopped
1/4 cup chopped fresh cilantro
1 potato, quartered (optional)
2 ears corn, husked and cut into thirds
2 chayotes, quartered (optional)
1 medium head cabbage, cored and cut into wedges

1/4 cup sliced pickled jalapenos
1/4 cup finely chopped onion
1 cup chopped fresh cilantro
2 limes, cut into wedges
4 radishes, quartered

Directions
Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.

Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.

Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.

Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.

Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

Servings 8
 
 
SANTA FE CHICKEN

~Shared by Carol, Tupper Lake, NY

This recipe is a favorite with my daughter.  It came from Betty Crocker's Southwest Cooking.
 
8 boned and skined chicken breast halves
1/4 c. vegetable oil
2 tbs lime juice
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, finely chopped
1 medium onion, finely chopped
1 (14-oz) can artichoke hearts, drained, quartered.
Black Bean Relish  (recipe below)
 
Place chicken breasts in shallow glass or plastic dish.  Mix remaining ingredients except artichoke hearts; pour over chicken.  Cover and refrigerare one hour minimum or one day maximum.

Set oven control to broil.  Remove chicken from marinade; reserve marinade.  Place chicken on greased broiler pan (without rack); brush with marinade.  Broil chicken with tops about 4 inches from heat until light brown, about 10 minutes.  Turn chicken; brush with marinade.  Arrange artichoke hearts around chicken.  Broil until chicken is done, 8 to 10 minutes longer.  Serve with Black Bean Relish.  
 
Note: These can be cooked on a grill, following the same time table.  Omit artichoke hearts or cook over grill in a vegetable basket.  


BLACK BEAN RELISH

~Shared by Carol, Tupper Lake, NY
 
1 (15-oz) can black beans, rinsed and drained
3/4 c. finely chopped tomato
1 serrano chile, seeded, finely chopped
1/2 c. chopped bell pepper
1/4 c. finely chopped red onion
2 tbs white wine vinegar
1 tbs vegetable oil
1/4 tsp salt
 
Mix all ingredients.  Cover and refrigerate until chilled.  Makes 2 1/2 cups relish.  
 
Serve with Sante Fe Chicken and Layered Mexican Salad.
 

LAYERED MEXICAN SALAD

~Shared by Carol, Tupper Lake, NY

1 c. shredded iceberg lettuce
1/4 c. chopped green bell pepper
1 1/4 c. Black Bean Relish (recipe above)
1/2 cup whole kernel corn
1 small avocado, peeled and sliced
 
Lime Vinaigrette:
1/2 tsp grated lime peel
2 tbs lime juice
1 tbs snipped fresh cilantro
1/4 tsp salt
1 small clove garlic crushed
1/2 c. olive oil
 
For vinaigrette:  Place all ingredients, except oil, in blender.  Cover and process until mixed.  Gradually pour in oil, while blender is running, until thick.
 
Layer lettuce, bell pepper, 3/4 c. Black Bean Relish and the corn in a medium bowl.  Arrange remaining 1/2 c. relish and avocado slices over the top.  Just before serving, pour Lime Vinaigrette over the salad.  
 
 
GREEN RICE

~Shared by Carol, Tupper Lake, NY

This is my sister's recipe.
 
3 tbs butter
1 small onion, chopped
1 c. rice, rinsed and drained
2 c. chicken stock
1 c. white wine
3/4 c. spinach, chopped and cooked
1 stalk celery, diced
2 med jalepeno peppers, chopped
1 green pepper, chopped
1 Anaheim chili pepper, chopped
1/2 c. Monterey Jack cheese, diced
1/2 c. sharp cheddar cheese, diced
1/2 c. mozzarella cheese, diced
1 1/2 c. sour cream
2 tbs pimento, chopped
salt to taste
 
In an oven-proof frying pan, saute onion lightly in butter.  Add rice and stir until the grains are well coated. Add the stock, wine, all of the peppers and salt to taste.  Cook in 350° oven for 15 minutes or until all the liquid has been absorbed.

Pour the hot mixture into a large mixing bowl.  Fold in the spinach, celery, cheese and sour cream.  Butter a 9x13-inch baking dish.  Turn the rice mixture into the buttered dish and bake at 400° for 20 minutes.  The top should be a nice golden brown.

Makes about 6 servings.  

This is a good dish to prepare in advance. If you want to bake it straight out of the refrigerator, set it in a 300° oven for 30 minutes., then turn the heat up to 400° for about 10 minutes longer.


POZOLE
Pork and Hominy

~Shared by Jean M., OH

This recipe is one I cooked a lot when my kids were home. Tasty and filling.

4 cups of hominy, drained, save broth  
1 pound pork shoulder, trimmed of excess fat and cut into medium chunks
Salt and pepper to taste
1 tablespoon fresh oregano or marjoram, or 1 teaspoon dried
1 dried chipotle, or 1 chile en adobo, or to taste or 1 tbs chili powder
1 tablespoon ground cumin, or to taste
1 large onion, peeled and chopped
4 cups chicken broth
1 tablespoon minced garlic
Chopped fresh cilantro leaves for garnish
Lime wedges

1 Combine hominey, pork, salt, pepper, oregano, chili, cumin and onion in a saucepan that will fit them comfortably. Add 3 cups chicken broth and some pozole liquid to cover by about an inch, and turn heat to medium high. Bring to a boil, then adjust heat so mixture simmers steadily. Cook, stirring occasionally, until pork is tender, about an hour; add more broth if necessary.

2. Stir in garlic and cook a few minutes more. Taste and adjust seasoning. Mixture should be a little soupy. Serve in bowls, garnished with cilantro and lime wedges.

Cornbread is good with this.


CHURROS

~Shared by Jean M., OH

It has been awhile since I made these, but my kids liked them a lot. Pastry strips are deep fried and rolled in sugar and cinnamon . They are somewhat like a do-nut but more crispy, and very good.

Ingredients:
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon

Directions:
1. In a saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.

2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.

3. Combine 1/2 cup sugar and cinnamon. Roll churros in cinnamon and sugar.


CHICKEN ENCHILADA SOUP

~Shared by Jennifer B., Indianapolis, IN

I created this recipe when I was craving my Aunt Beth's enchiladas (but was too lazy to make them!).  It's all the great flavors in one big pot.

2 Tbsp butter
2 Tbsp canola (or vegetable) oil
4 Tbsp flour
1/4 Cup minced onion
1 tsp minced garlic
2 Quarts chicken broth
2 Cups tomato sauce
2 (10-oz) cans Original Rotel (tomatoes w/ chiles)
2 Cups corn
1 tsp salt
3 Tbsp chili powder
2 tsp ground cumin
1 large or 2 small rotisserie chickens – meat pulled off the bone and shredded
1 (15-oz) can pinto beans (drained but not rinsed)
1 (15-oz) can black beans (drained but not rinsed)
Garnish (if desired) – tortilla strips, cheese, avocado, sour cream

Instructions
In a large soup pot, heat butter and oil, add flour and brown.  Add onion and garlic; sautй ‘til fragrant and just tender (approx 1-2 min).  Add next seven ingredients (broth through cumin); stir and bring to a simmer.  Add shredded chicken; stir and bring back to a simmer.  Cover and simmer on low for about an hour.  Test your seasoning and adjust if necessary.  Add pinto and black beans; bring back to a simmer and cook uncovered for 30 min or until beans are tender and soup has thickened slightly.   It’s a BIG pot of soup!  Recipe can easily be cut in half.


MEXICAN RICE WITH SOUR CREAM AND GREEN CHILES

~Shared by Luanne, FL

This is a geat side dish with rice. As you know, I don't do complicated. I make it all easy or forget it !!!!!

1 C. raw rice
1 can peeled green chiles - larger is better
1/2 lb. Monterey Jack Cheese - or more (I use the already shredded Mexican 4 cheese blend)
2 C. sour cream
2 Tbs. butter or more
Salt and pepper to taste (I only salt the rice as it cooks, but sometimes I use the "boil-in-the- bag) See, easy does it !!

Cook rice in 1-3/4 C. hot water, covered, for 12-15 minutes. Turn off heat and let stand, covered for 10 minutes Fluff and season well. Cut chiles into thin strips Cut cheese into dice or shred coarsely, reserve 3/4 C for top. Layer rice, cheese, chiles and sour cream in a well buttered casserole with the top layer being sour cream.

Cover with reserved cheese, cover casserole. (I use a 1-1/2 qt. Corning Ware casserole.)

Put in 350 deg oven for 30 minutes.


EASY MEXICAN CHICKEN

~Shared by Luanne, FL

2 cooked chicken breasts cut in small pieces (may use more if desired)
1 regular sized package of Nacho Doritos Chips (crushed)

Spread the chicken on the bottom of a baking dish 9X13). Crush the Doritos and use 1/2 to cover the chicken.

Layer the following ingredients on top of the chicken and Doritos:
1 regular can of cream of chicken soup
1 regular can of cream of mushroom soup
1 regular sized can of diced ro-tel tomatoes
(I mix these together with a whisk first)

1 LB Velveeta cheese sliced or cut up in thin pieces*

*You can use 1/2 regular, and 1/2 Mexican Velveeta if you want it spicier or all Mexican Velveeta if you like it hot! May also add taco sauce to taste if you like.

Use the remaining Doritos to cover the top and here I add a little shredded  cheese and bake at 400* until cheese is melted, Doritos are browned, and dish is bubbly.

Sometimes I add a little minced Cilantro to this. One time I used just the 4 blended shredded Mexican cheese in place of the Velveeta and it turned out just fine. Sort of a "forgiving" recipe.


PICO DE GALLO

~Shared by Luanne, FL

This is a great recipe and my family loves it at gatherings. Now that I have a Magic Bullet this will be a snap to make.

1 diced onion
3 diced tomatoes
1 minced Serrano or jalapeno pepper
3 Tbsp. chopped cilantro

Combine and mix well. Let stand a couple of hours for flavors to marinate, then dip your tostadas and enjoy !!!!!


QUESO BLANCO
(Mexican Cheese Dip)

~Shared by Luanne, FL

1 cup white cheese (See note)
!/4 cup coffee cream
2 tbsp minced onion
1 tsp ground cumin or to taste
1/2 tsp salt

Shred the cheese.

Put all into heavy saucepan and stir over med. Heat until melted and well combined.

Note:
Cheese can be any white: Asadero, Monterey Jack or Chihuahua.
A small serrano or jalapeno pepper can be added, seeded and minced
1 tbs minced Cilantro is good also

I haven't tried this in the microwave, but suppose you could  with careful watching.


SOPAIPILLAS

~Shared by Larry Holmes, Toronto, Canada

2 cups all-purpose flour
1 tablespoon baking powder
1/2  teaspoon salt
1 tablespoon shortening
2/3 cup water (110 to 115 degrees)
cooking oil for deep-fat frying
honey, sugar and cinnamon

In a bowl stir together flour, baking powder, and salt.  Cut in 1 tablespoon shortening until mixture resembles coarse crumbs.  Gradually add water, stirring with fork.  turn dough out onto a lightly floured surface;  knead into a smooth ball.  Divide dough in half;  let stand for 10 minutes.  

Roll each half to 12 1/2x10-inch rectangle. Cut into 2 1/2-inch squares. (Do not reroll or patch dough.)

Fry a few at a time, in deep hot fat (425 degrees) until golden.  Drain on paper  toweling.  Serve warm with honey, rolling sugar and cinnamon as an appetizer.

Makes 40
 

TORTA DEL CIELO
(Heavenly Cake)

~Shared by Larry Holmes, Toronto, Canada

2 cups finely ground almonds
1/2  cup all-purpose flour
1/4  teaspoon salt
6 egg yolks
3 tablespoons brandy
1/2 teaspoon vanilla
1/3 cup sugar
6 egg whites
1 teaspoon cream of tartar
1/3 cup sugar
whipped cream
Fresh strawberries, orange sections, banana slices, or pineapple chunks.

Grease and flour the bottom of a 9-inch springform pan; attach sides.  Stir together almonds, flour and salt.  

In a small mixer bowl beat egg yolks on high  speed of an electric mixer for 6 minutes or until thick and light colored. Add brandy and vanilla. Gradually add 1/3 cup sugar, about 2 tablespoons at a time, beating until sugar is dissolved.  Set aside.  Wash beaters thoroughly.

In a large mixer bowl combine egg whites and cream of tartar;  beat until soft peaks form.  Gradually add 1/3 cup sugar, beating until stiff peaks form.  Gently fold flour mixture into egg mixture, about 1/3 at a time.  Turn into prepared pan.

Bake in a 325-degre oven for 50 to 55 minutes or until cake tests done.  Cool in pan for 15 minutes.

Loosen sides;  remove cake from pan.  cool thoroughly .  Serve with whipped cream and fruit.

Serves 12
 

CHURROS

~Shared by Larry Holmes, Toronto, Canada

Churros is essentially a chou pastry -- a few days ago I was making cream puffs and eclairs and decided to substitute a bag of pie crust mix instead of the flour to the boiling water (to which I had added a couple of tablespoon of sugar) and had wonderful sucess.  Perhaps the same could be used for the Churros!!

1 cup water
1 tablespoon sugar
1 teaspoon salt
1 cup all-purpose flour
2 eggs
peel of 1/2  lemon
cooking oil for deep-fat frying
sugar or powdered sugar

In a saucepan bring water, sugar and salt to boiling.  Remove from heat. Stir in flour all a once and beat until smooth.  Beat in eggs, one at a time, until mixture is smooth.  Spoon batter into a pastry bag fitted with a large star point.  Pipe 3-inch strips onto small pieces of wax paper or flour surface.

Add lemon peel to deep fat and heat to 375 degrees.  Using a wide spatula, transfer strips to hot fat.  Fry churros, a few at a time, for 3 to 4 minutes or until golden brown, turning as necessary. Roll in sugar or powdered sugar.

Makes 24


SHREDDED BEEF TOSTADAS

~Shared by Larry Holmes, Toronto, Canada

1 pound cooked beef chuck pot roast
1/2 cup water
2 tablespoons finely chopped onion
1 clove garlic, minced
cooking oil
6 8-inch tortillas
2 cups shredded lettuce
2 medium potatoes, cooked, peeled, chilled and diced
2 tablespoons salad oil
1 tablespoon lemon juice
1 tablespoon vinegar
1 16-ounce can refried beans
2 6-ounce containers frozen avocado dip, thawed
3/4 cup shredded cheddar, Monterey Jack or grated Parmesan cheese

For shredded beef, in a skillet combine meat, water, onion and garlic; cover and cook for 30 minutes or until most of the liquid is absorbed and meat will shred easily. Remove skillet form heat.  Using two forks, pull meat apart in shreds.

In a heavy skillet heat 1/4  inch cooking oil.  Fry tortillas, one at a time, in hot oil for 20 to 40 seconds or until crisp and golden.  Drain on paper toweling.  Wrap fried tortillas in foil and keep warm in a 250-degree oven.

In a mixing bowl, combine shredded lettuce and diced potatoes.  Stir together salad oil, lemon juice, and vinegar; toss with potato mixture.

Place tortillas on 6 dinner plates.   Dividing ingredients equally among tortillas, layer ingredients for tortillas in the in the following order: beans, shredded beef, lettuce mixture, avocado dip and cheese.  

Makes 6 servings.
 

STUFFED PEPPERS WITH WALNUT SAUCE

~Shared by Larry Holmes, Toronto, Canada

Walnut Sauce (recipe follows)
1 pound ground beef
1/2  cup chopped onion
1 clove garlic, minced
1 10 1/2-ounce can tomato puree
1 medium apple, peeled, cored and chopped
1/2  cup raisins
1/4  cup snipped cilantro or parsley
14 cup slivered almonds, toasted
1 tablespoon vinegar
3/4  teaspoon salt
1/4  teaspoon ground cinnamon
14 teaspoon ground cumin
1/8 teaspoon pepper
8 large green peppers
pomegranate seeds (optional)

Walnut Sauce:
1/2  cup walnuts
1  3-ounce package cream cheese, softened
1/4  cup milk
1/4 teaspoon salt
1/4 teaspoon cinnamon

Walnut sauce:  In a blender or food processor, combine all ingredients, cover and process until; smooth.  Chill thoroughly.

For meat filling, in a skillet cook ground beef, onion and garlic until meat is brown  and onion is tender.  Drain off fat.  Stir in tomato puree, apple, raisins, cilantro or parsley, almonds, vinegar, salt, cinnamon, cumin and pepper.  Cover;  simmer 10 minutes.

Cut tops from peppers;  discard seeds and membranes.  Cook the green pepper shells uncovered in a large amount of boiling salted water for about 5 minutes or until crisp-tender;  invert peppers to drain well.  Sprinkle insides of peppers lightly with salt.  Spoon meat filling into peppers;  place in a 10x6x2-inch baking dish.  Bake, covered, in 350-degree oven for 30 to 35 minutes or until heated through.

To serve, spoon chilled Walnut Sauce over peppers.  Sprinkle with pomegranate seeds.

Makes 6 servings.
 

CEVICHE
(or Seviche)

~Shared by Larry Holmes, Toronto, Canada

1 pound fresh or frozen haddock fillets or other fish fillets
1 cup lime juice or lemon juice
1/3 cup olive oil
1/4 cup sliced scallions or chopped onion
4-ounce can green chili peppers , rinsed, seeded and chopped
2 tablespoons coriander or snipped parsley
dash salt
dash pepper
1 medium tomato, peeled, seeded and chapped
lettuce leaves
lime slices

Thaw fish, if frozen.  Curt fish  into 1/2-inch cubes.  Put fish into a glass or earthenware bowl and cover with lime or lemon juice.  Cover and chill for 6 hours or over night or until fish is opaque; stir occasionally.

Drain fish.  Combine olive oil, scallions, chili peppers, coriander, salt and pepper.  Stir into fish; toss gently until well combined.  Cover and chill thoroughly.  Toss chopped tomato with chilled fish mixture.  Turn mixture into 10 to 12 lettuce-lined cocktail cups or turn onto a serving platter.  Garnish with lime slices.

Makes 10 to 12 appetizer servings.