Tostada Waffles
Tostada Waffles
Blender Cornmeal Waffles
1 egg
3/4 cup milk
1/4 cup vegetable oil
1 cup all-purpose flour
2 tablespoons cornmeal
2 teaspoons baking powder
2 teaspoons granulated sugar
1/4 teaspoon salt
Taco Meat Sauce
1 pound lean ground beef
1 package dry taco seasoning mix
Toppings
1 cup shredded Cheddar cheese
2 cups shredded lettuce
1 medium tomato, chopped
1/2 cup sour cream
Sliced ripe olives
Blender Cornmeal Waffles: Preheat waffle maker. Place all ingredients into blender container. Cover; process at a medium speed until dry ingredients are moistened. Do not over-blend. Pour 1/2 cup batter over center of grids. Close waffle maker. Bake until golden, about 2 minutes.
Yield: 4 waffles
Taco Meat Sauce: Prepare mix according to package directions. Place 1/4 cup sauce on each waffle. Add toppings.
Toppings: Top each waffle with Taco Meat Sauce, then with cheese, lettuce and tomato. Garnish with sour cream and olives. Serve immediately.
Mexican Pot Roast Filling
Mexican Pot Roast Filling
Posted by kdipaolo at recipegoldmine.com May 28, 2001
1 tablespoon vegetable oil
1 clove garlic minced
1/2 teaspoon ground cumin
1/2 cup onion chopped
2 1/2 pounds boneless chuck roast, cut into 8 pieces
1 dash cayenne pepper
1/2 cup beef broth
1 (4 ounce) can green chiles
2 jalape?eppers, seeded and chopped
1 dash salt
Heat oil in Dutch oven over medium heat. Saut?nions, green chiles, jalape?and garlic about 2 minutes, stirring frequently.
Add beef broth and meat. Sprinkle with chili powder, cumin, cayenne and salt. Reduce heat to low; cover and simmer 2 to 2 1/2 hours until meat is tender.
Shred beef with fork and mix well with pan juices. Use as filling for tacos, enchiladas, chimichangas, burritos and tamales.
Ground Beef Chimichangas
Ground Beef Chimichangas
1 pound ground beef
1 onion, chopped
1 (10 ounce) can Ro-Tel tomatoes
1 (1 1/4 ounce) envelope taco seasoning
1 garlic clove, chopped
Hot oil or shortening
12 burrito-size flour tortillas
Wooden picks to fasten
Brown ground beef and drain well. Stir in onion and saut?Stir in tomatoes, seasoning and garlic and simmer over low heat for 15 minutes.
Spoon 1/4 cup meat mixture along one edge of tortilla. Fold nearest edge of tortilla to cover the meat. Fold in both sides and roll and secure with wooden picks. Fry in hot oil or shortening until golden.
Serve topped with shredded cheese, chili, sour cream, shredded lettuce, diced tomatoes, green onions or whatever you desire.
Smothered Burritos
Smothered Burritos
Flour Tortillas (see below)
Refried beans
Chili Verde (see below)
Mozzarella cheese and/or Cheddar cheese and/or
Mexican Lasagna
Mexican Lasagna
1 (8 ounce) can Ro-Tel Tomatoes with chiles
2 (16 ounce) cans Hatch green chile sauce (with
Carnitas
Carnitas
Posted by Chyrel at recipegoldmine.com 6/25/02 1:12:52 pm
Carnitas is a very famous Mexican dish. It consists of braised pork and can be eaten by itself (and tortillas, a chili sauce) or as the filling in tamales, tacos and burritos (yuk). The pork is first simmered for a long time to make it really soft and then braised in the oven to make it crispy. Since the recipe is very simple and does not involve any chili sauces everyone likes carnitas. You can add the heat on your own as you eat it.
Mexican Manicotti
Mexican Manicotti
1/2 pound lean ground beef
1 cup refried beans
1 teaspoon Mexican oregano, crushed
1/2 teaspoon ground cumin
8 manicotti shells
1 1/4 cup water
1 (8 ounce) can picant?r taco sauce
8 ounces dairy sour cream
1/4 cup finely chopped scallion
1/4 cup sliced, pitted ripe olives
1/2 cup shredded Monterey Jack cheese
Combine ground beef, refried beans, oregano and cumin; mix well. Fill UNCOOKED manicotti shells with meat mixture. Arrange in a 10 x 6 x 2-inch baking dish. Combine water and picant?auce or taco sauce; pour over manicotti shells. Cover with aluminum foil. Bake at 325 degrees F for at least one hour until pasta is tender.
Combine sour cream, scallion and olives. Spoon down the center of the casserole; top with cheese. Bake for about 10 minutes or until the cheese melts.
Microwave instructions: After pouring water and sauce over shells, cover with vented plastic wrap. Cook on HIGH for 10 minutes, half-turning the dish once. Using tongs, turn shells over. Cook, covered, on MEDIUM for 17 to 19 minutes or until pasta is tender, giving dish a half-turn once.
Combine sour cream, scallion and olives. Spoon down center of casserole; top with cheese. Cook, uncovered, on HIGH for 2 to 3 minutes or until cheese melts.
Makes 4 servings.
Mexican Manicotti
Mexican Manicotti
8 manicotti shells
1 1/2 cups low-fat cottage cheese
1 cup cooked chicken
1/4 cup sliced green onions
1/4 cup sliced or chopped ripe olives
1/4 cup chopped red bell pepper
1/4 cup cilantro
1 clove garlic, minced
1 1/2 cups salsa
1 (8 ounce) can tomato sauce
1 cup shredded Monterey jack cheese
Preheat oven to 400 degrees F.
Cook and drain manicotti according to package directions.
In a large bowl, combine cottage cheese, chicken, onions, olives, red pepper, cilantro and garlic. Mix well. Fill manicotti with mixture and place in a lightly greased 13 x 9-inch baking dish.
Combine salsa with tomato sauce, mixing well. Spoon over manicotti. Cover tightly and bake for 10 minutes.
Remove cover and continue baking for 10 minutes.
Sprinkle with cheese, if desired and bake 3 minutes longer until cheese melts. Serve immediately.
Yield: 4 servings
Carne Adovada
Carne Adovada
Use this for a burrito filling, for stuffing sopaipillas, an enchilada filling, or spread it on Indian Fry Bread.
7 to 8 whole dried chile pods,
Mexican Macaroni
Mexican Macaroni
8 ounces macaroni
1 (14 1/2 ounce) can Mexican-style tomatoes, undrained and chopped
1 can cream of mushroom soup, undiluted
8 ounces dairy sour cream
1 (4 ounce) can diced green chiles
1 cup shredded Monterey jack cheese, divided
1 cup shredded Cheddar cheese, divided
Cook macaroni according to package directions; drain.
Combine macaroni and next 4 ingredients; stir in half of cheeses. Pour into a lightly greased 2-quart baking dish; top with remaining cheeses. Bake at 350 degrees F for 30 minutes.
Serves 6.
Chipotle And Green Chile With Pork
Chipotle and Green Chile with Pork
Posted by Tiffany at recipegoldmine.com 1/15/2002 4:06 pm
4 tablespoons butter
2 pounds pork tenderloin, cut into 1/2-inch pieces
1/4 teaspoon salt
1/2 teaspoon cracked black pepper
2 cups yellow onions, diced
1/4 cup jalapeno chile, minced
1 cup dried New Mexico green chiles, seeded,
Meatballs In Burnt Chipotle Sauce
Meatballs in “Burnt” Chipotle Sauce
Posted by Annette at recipegoldmine.com 9/21/2001 5:17 pm
Source: Adapted from The Essential Cuisines of Mexico (2000, Clarkson Potter) by Diana Kennedy. Kennedy, an expert on Mexican cuisine, says that every region of the country has a meatball recipe. This one comes from Mexico City.
Meatballs
6 sprigs fresh thyme, or 1/4 teaspoon dried
6 sprigs fresh marjoram, or 1/4 teaspoon dried
1 bay leaf, preferably Mexican
1/2 teaspoon cumin seeds, crushed
8 peppercorns, crushed
2 teaspoons salt
1/3 cup whole milk
1 large egg
2 garlic cloves
1 slice stale bread
12 ounces ground beef
12 ounces ground pork, with some fat
1/3 cup long grain rice, partially cooked (See Note)
1 large egg, hard-cooked and finely chopped
Sauce
1 1/2 pounds ripe tomatoes
6 chipotle chiles, dried (not canned)
2 tablespoons pork lard or vegetable oil
1/2 cup thinly sliced white onion
2 garlic cloves
1/4 teaspoon cumin seeds
1 teaspoon salt, or to taste
About 2 1/2 cups beef broth or water
Preheat the broiler. Meanwhile, make the Meatballs: put thyme, marjoram, bay leaf, cumin, peppercorns, salt, milk , raw egg and garlic in a blender and blend until smooth. Pour mixture in a bowl and soak the bread in it until mushy, then add the ground meats, rice and hard-cooked egg, work well with your hands. Form into 24 meatballs, each about 11/4 inches in diameter; set aside.
To make the Sauce, first place tomatoes on a rimmed baking sheet and broil about 3 inches from the heat, turning once, until charred and slightly mushy.
Heat a griddle or comal (a Mexican griddle), or a nonstick skillet and add the chiles. Cook, turning occasionally, until they become soft and flexible. Slit chiles open.
Heat lard or oil in a heavy pan, and fry the chiles, flattening them with a spatula, until very dark brown, almost black. Remove from the pan, leaving the fat. Place chiles and broiled tomatoes (skin on) in a blender and blend until smooth.
In same skillet, fry the onion gently, without browning, until soft. Crush the garlic, cumin and salt together in a mortar (or spice grinder). Add two tablespoons water – to clean the mixture out – and pour the mixture into the pan with the onion. Fry, stirring and scraping, over high heat until almost dry, then add the blended tomato mixture and dry over medium-high to high heat, stirring and scraping the bottom constantly, until the sauce has reduced and thickened.
Add the broth and meatballs – the sauce should just cover them – cover the pan, reduce heat to low, and cook gently, turning meatballs occasionally, until they are cooked through and spongy, 30 to 45 minutes.
Makes 6 servings.
NOTE: To partially cook rice, follow package directions, but cut the cooking time in half, turning off the heat after about 10 minutes instead of 20.
Mexican Stuffed Peppers
Mexican Stuffed Peppers
Posted by Chyrel at recipegoldmine.com 5/11/02 5:12:57 pm
4 Anaheim chiles
1 pound ground beef
1 package taco seasoning mix
1 package shredded cheese
1 can enchilada sauce
1 medium to large baking dish
Preheat oven to 350 degrees F.
Brown ground beef.
While beef is browning, cut the top off the Anaheim peppers. Slice down one side of each pepper. De-vein and de-seed chiles to flavor (The more you leave in, the hotter it is!)
Add taco seasoning to beef when properly brown and prepare based on directions on taco seasoning package.
Place pepper, sliced side up, in a medium to large pan for baking. Stuff each pepper with meat and cheese. Cover all with enchilada sauce. Cover (or don’t – depends on who is cooking) dish and bake for 15 to 20 minutes.
Remove from oven and serve.
Fiesta Meatloaf
Fiesta Meatloaf
2 pounds lean ground beef
2 cups picante sauce, divided
1 1/2 cup oats
1 (1 1/4 ounce) package taco seasoning mix
1/2 teaspoon garlic powder
1 cup shredded Cheddar cheese
1 (3.8 ounce) can sliced black olives, drained
1 (4 ounce) can chopped green chiles
Preheat oven to 375 degrees F. Grease a 9 x 5 x 3-inch loaf pan or a 13 x 9 x 2-inch baking pan.
Combine ground beef, 1/2 cup picante sauce, oats, taco seasoning and garlic powder; mix well. Press into prepared baking pan.
Combine remaining 1 1/2 cups picante sauce, cheese, olives and chiles. Mix well. Pour sauce mixture over top. Bake for 30 to 35 minutes or until center is no longer pink.
Makes 10 servings.
Pork Chile Verde Enchiladas
Pork Chile Verde Enchiladas
Servings: 6
2 fresh Anaheim chiles*
1 (14 1/2 ounce) can low-salt chicken broth
1 1/4 cup chopped onion, divided
4 tomatillos, husked, rinsed, quartered
1 jalapeno chile, seeded, coarsely chopped
1 clove garlic, chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1/4 cup sour cream
12 flour tortillas
Pork Chile Verde, chilled (see recipe)
2 1/4 cups shredded asadero cheese
2 plum tomatoes, seeded, chopped
Char Anaheim chiles over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and coarsely chop chiles.
Combine broth, 1/2 cup onion, tomatillos, jalapeno and garlic in medium saucepan. Simmer over medium heat until liquid is reduced to 1 cup, about 10 minutes. Cool to room temperature.
Transfer to blender. Add Anaheim chiles, cilantro and lime juice. Blend until smooth. Transfer to bowl. Whisk in sour cream. Season with salt and pepper. (Can be made 1 day ahead. Cover, then chill.)
Preheat oven to 350 degrees F. Lightly oil a 15 x 10 x 2-inch baking dish.
Place 6 tortillas between 2 damp paper towels. Cook in microwave on HIGH until warm, about 1 minute.
Working with 1 warm tortilla at a time, dip tortillas into sauce; shake excess sauce back into bowl. Place tortillas on work surface. Spoon scant 1/4 cup Pork Chile Verde, 2 tablespoons cheese and 1 tablespoon onion down center of each. Roll up tortillas. Arrange enchiladas, seam side down, in prepared baking dish. Repeat with remaining 6 tortillas. (Can be made 8 hours ahead. Cover enchiladas, remaining sauce and separately. Chill.)
Top enchiladas with remaining sauce, then cheese. Bake enchiladas uncovered until heated through, about 20 minutes (or 30 minutes if enchiladas have been refrigerated). Sprinkle tomatoes over and serve.
Pork Chile Verde
8 fresh Anaheim chiles
1 teaspoon cumin seeds
2 tablespoons vegetable oil
1 cup chopped onion
2 pounds trimmed boneless pork shoulder,
New Mexican Red Pepper Paste
New Mexican Red Pepper Paste
This paste is ideal for beef brisket, chicken breasts and spare ribs. You can also add a couple of tablespoons of the paste to any of the basic marinades or to your favorite barbecue sauce to liven up the flavor.
4 dried ancho chile peppers, stems, veins
Mexican Macaroni
Mexican Macaroni
From the kitchen of Janet in Georgia
2 cups small macaroni (cooked and drained)
1 (11 ounce) can Green Giant Niblets whole kernel sweet corn
1 to 3 small cans chopped black olives
1 medium-large yellow onion (chopped)
3 pounds ground beef
5 (10 ounce) cans enchilada sauce
2 teaspoons garlic powder
1/2 to 1-pound block mild Cheddar cheese, grated
Salt and pepper to taste
Preheat oven to 400 degrees F.
In a large pot boil water for macaroni.
In another large pot brown hamburger and chopped onion. Drain meat mixture and return to same pot. Add corn, olives, enchilada sauce, garlic powder and salt and pepper to taste. Allow mixture to come to a boil then turn down and let simmer. Stirring occasionally. When water boils add macaroni and let cook till tender. Drain.
At this point add about 1/2 cup grated cheese to mixture. Stir till completely melted. Add macaroni to meat mixture. Scoop half macaroni/meat mixture into large baking dish. Spread a thin layer of cheese over this. Scoop remainder of macaroni/meat mixture over this. Top with remaining cheese. Bake at 400 degrees F for 1 hour.
Serve with garlic bread and green salad.
Mexican Thin Pizza Crust
2/3 cup water
1 tablespoon olive oil
1/4 teaspoon salt
1 clove minced garlic
1 teaspoon minced jalapeńo
1/2 teaspoon red pepper flakes
1 tablespoon chopped cilantro
2 cups bread flour
1 teaspoon bread machine yeast
Place all of the ingredients in your machine in the order recommended by
your machine’s manufacturer. Select the dough cycle and press start. You
may need to add some more flour (1 tablespoon at a time) if the dough is
too wet or more water if the dough is too dry (1 tablespoon at a time).
Preheat your oven to 500 degrees for at least 30 minutes. Grease the
pizza pan with olive oil or pan spray. If using a peel and stone, dust
the peel with cornmeal to prevent the pizza from sticking. While the
dough is rising, prepare your toppings and grate your cheese.
After the dough has risen one time, roll it out on a lighly floured or
cornmealed surface or hand stretch until a nice circle is formed. It may
never be a perfect circle but that is just part of homemade pizza. Dust
the dough with flour or cornmeal only as needed to prevent sticking. Lay
the dough on your prepared pan or peel. Pull the dough up around the
edges of the pan so that a slight lip is formed, and crimp the edges.
For a thin crispy crust, place your toppings on the pizza and bake
immediately. For a thicker, chewier crust, allow the dough to rise for 15
to 30 minutes. The longer the rise, the thicker the dough. Place your
toppings on. You should place sauce first, followed by cheese, meat,
vegetables and seasonings. You should also leave 1/2-inch untopped border
around the crust.
Place the pizza on the bottom rack of the oven or directly on the pizza
stone and bake until the crust is golden brown and the cheese has melted.
This should take 10 to 15 minutes.
This recipe yields 1 pizza.
Per serving: 1121 Calories (kcal); 18g Total Fat; (14% calories from fat); 34g Protein; 201g Carbohydrate; 0mg Cholesterol; 546mg Sodium
Food Exchanges: 13 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
Quick Guacamole
2 large ripe avocados
1 tablespoon lime juice
1/3 cup chunky-style salsa
Tortilla chips, if desired
Scoop out the avocado pulp into a medium bowl, using a spoon. Add the lime
juice, and mash the avocado with a fork.
Stir in the salsa. Serve with tortilla chips. Cover and refrigerate any
remaining dip.
Yield:
“2 Cups”
Per serving: 21 Calories (kcal); 2g Total Fat; (75% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 13mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: large knife, such as a chef’s knife
Tips
Firm, unripe avocados are usually what are available in the
supermarket. Let the avocado ripen at room temperature until it
yields to gentle pressure but is still firm.
The lime juice keeps the color of the mashed avocado from
darkening. Add it to the avocado pulp as soon as possible.
Quesadillas
1 small tomato
3 medium green onions with tops
6 flour tortillas (8 to 10 inches in
diameter)
2 cups shredded Colby or Cheddar cheese (8
ounces)
2 tablespoons chopped green chilies (from a 4-ounce can)
Chopped fresh cilantro or parsley, if
desired
Heat the oven to 350ş.
Cut tomato in half; place cut side down on cutting board, and chop into
small pieces. Peel and chop the green onions.
Place the tortillas on a clean counter or on waxed paper. Sprinkle 1/3 cup
of the cheese evenly over half of each tortilla. Top cheese with tomato,
onions, chilies and cilantro, dividing ingredients so each tortilla has an
equal amount.
Fold tortillas over filling, and place on the ungreased cookie sheet.
Bake about 5 minutes or just until cheese is melted. Cut each quesadillas
into wedges or strips, beginning cuts from the center of the folded side.
____________________
Description:
“Quesadillas can be served as an appetizer or as a main dish. Add
shredded cooked beef or chicken or refried beans to the filling for a
heartier main dish.”
Bake:
“0:05″
Per serving: 264 Calories (kcal); 15g Total Fat; (50% calories from fat); 13g Protein; 20g Carbohydrate; 40mg Cholesterol; 390mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: cookie sheet or large shallow baking pan
(about 15 × 10 inches)
Lighter Quesadillas: For 10 grams of fat and 245 calories per
serving, use reduced-fat cheese and reduced-fat tortillas.
Tips
If not all the tortillas will fit on your cookie sheet, bake just
some of them at a time. Bake more as you need them, so they’ll
always be hot.
Mexican Snack Platter
1 (15 ounce) can refried beans
2 tablespoons salsa, chili sauce or ketchup
1 1/2 cups sour cream
1 cup purchased guacamole
1 cup shredded Cheddar cheese (4 ounces)
2 medium green onions with tops
Tortilla chips, if desired
Mix the refried beans and salsa in a small bowl. Spread in a thin layer
over the serving plate.
Spread the sour cream over the beans, leaving about a 1-inch border of
beans around the edge. Spread the guacamole over the sour cream, leaving a
border of sour cream showing.
Sprinkle the cheese over the guacamole. Peel and chop the green onions;
sprinkle over the cheese. Cover with plastic wrap and refrigerate until
serving time.
Serve the dip with tortilla chips for dipping.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Per serving: 126 Calories (kcal); 9g Total Fat; (64% calories from fat); 4g Protein; 7g Carbohydrate; 17mg Cholesterol; 188mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: 12- or 13-inch round serving plate or pizza
pan
Tips
Purchase guacamole in the dairy section of the supermarket. It may
be called “avocado dip” instead of “guacamole.”
For a hotter flavor, use a flavored shredded cheese, such as pizza
or nacho, instead of plain Cheddar.
Cheese Enchiladas
1 small green bell pepper
1 clove garlic
1 medium onion
1 tablespoon chili powder
1 1/2 teaspoons chopped fresh oregano
OR
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground cumin
1 (15 ounce) can tomato sauce
2 cups shredded Monterey Jack cheese (8 ounces)
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup sour cream
2 tablespoons chopped fresh parsley
1/4 teaspoon pepper
8 corn tortillas (5 or 6 inches in diameter)
Sour cream and chopped green onions — if desired
Heat the oven to 350ş. Cut the bell pepper lengthwise in half, and cut out
seeds and membrane. Chop enough of the bell pepper to measure 1/3 cup.
Wrap and refrigerate any remaining bell pepper. Peel and finely chop the
garlic. Peel and chop the onion, and set aside.
Mix the bell pepper, garlic, chili powder, oregano, cumin and tomato sauce
in a medium bowl, and set aside. Mix the onion, Monterey Jack cheese,
Cheddar cheese, 1/2 cup sour cream, the parsley and pepper in a large
bowl.
Place 2 tortillas between dampened microwavable paper towels or
microwavable plastic wrap and microwave on High 15 to 20 seconds to soften
them.
Immediately spoon about 1/3 cup of the cheese mixture down one side of
each softened tortilla to within 1 inch of edge. Roll tortilla around
filling, and place seam side down in the ungreased baking dish. Repeat
with the remaining tortillas and cheese mixture.
Pour the tomato sauce mixture over the tortillas.
Bake uncovered about 25 minutes or until hot and bubbly. Garnish with sour
cream and chopped green onions.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Bake:
“0:25″
Per serving: 556 Calories (kcal); 34g Total Fat; (54% calories from fat); 27g Protein; 39g Carbohydrate; 93mg Cholesterol; 1239mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates
NOTES : Cook: 5 minutes
Essential Equipment: rectangular baking dish or casserole (about
11 × 7 inches)
Quick Cheese Enchiladas: Omit the bell pepper, garlic, chili
powder, oregano, cumin and tomato sauce. Instead, use a 16-ounce
jar of salsa, which is about 2 cups.
Tips
If you like enchiladas with a hotter flavor, seed and finely chop
2 green jalapeńo chilies, and add to the tomato sauce mixture.
When buying tortillas, check for freshness. They should not look
dry or cracked around the edges.
MEXICAN CHILI
2 (15 1/2 oz.) cans red kidney beans, drained
1 (28 oz.) can tomatoes, cut up
1 c. chopped celery
1 c. chopped onion
1 (6 oz.) can tomato paste
1/2 c. chopped green pepper
1 (4 oz.) can green chili peppers, drained and chopped
2 tbsp. sugar
1 bay leaf
1/2 tsp. garlic powder
1 tsp. salt
1 tsp. dried, crushed marjoram
Dash of pepper
1 lb. ground beef
In skillet brown ground beef and drain. In crockery cooker combine all ingredients. Cover, cook on low heat for 8 to 10 hours. Remove bay leaf and stir before serving. Approximately 10 servings and great with corn bread!
MEXICAN CHICKEN IN CROCKPOT
* Chicken pieces
* Taco seasoning
Let cook all day on low or several hours on high. Serve as chicken tacos or with a side dish as the main course. Super simple. You really cannot go wrong. Be careful because if you cook too long the bones could come apart into small pieces and could be difficult to separate from meat.
MEXICAN CHEESE DIP
* 1/2 pound Velveeta
* 1 teaspoon Taco seasoning (optional)
* 1/2 can Ro-Tel Tomatoes with chilies
Cube cheese and place in Crock Pot. Cover and heat 30 to 60 minutes, until melted, stirring occasionally. Stir in tomatoes and seasoning. Cover and continue heating 30 minutes.
Serve with tortilla chips or corn chips.
MEXICAN CHICKEN CASSEROLE
6 chicken breast or 1 whole chicken
1 can cream of mushroom soup
10 oz. Velveeta cheese
1 can Rotel tomatoes
1 c. milk
1 bag Doritos
Boil chicken. Debone and chop up chicken. Combine milk, Velveeta, soup and tomatoes; bring to a boil. Add meat and simmer 5-10 minutes, stirring often. Put layer of Doritos in long casserole dish, then layer meat mixture.
Add layer of chips, layer of meat mixture, ending with chips on top. Bake at 350 degrees for 30 minutes.
MEXICAN FRUIT CAKE
–CAKE:–
2 c. sugar
2 c. flour
2 tsp. baking soda
2 eggs
1 c. pecans, chopped
1/3 c. oil
1 (15 oz.) can crushed pineapple
–ICING:–
1 (8 oz.) cream cheese
2 c. confectioners sugar
1 stick oleo
1 tsp. vanilla
CAKE: Mix all ingredients in large mixing bowl. Stir by hand until completely mixed. Pour into greased and floured 13 x 9 inch baking pan or dish. Bake 40 to 45 minutes in metal pan; 30 to 35 minutes in glass baking dish. ICING: Mix together. Ice when cake is cool.
Avocado And Raisin Dip
2 eachAvocados — Peeled & Chopped
1/2 cup Raisins
1/2 cup Vegetable Oil
1/4 cup Lime Juice
1 teaspoon Sugar
1 teaspoon Salt
1/4 teaspoon Freshly Ground Pepper
Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds.
Serve with raw vegetables, assorted crackers or fried tortillas.
Makes 1 2/3 cups of dip.
Arroz Verde – Green Rice
4Poblano chilies — or 4 green peppers each 4 inches in diameter
4 cupsChicken stock — fresh or can
1 cup Parsley, fresh — coarsely chopped
1/2 cup Onion — coarsely chopped
1/4 teaspoon Garlic — finely chopped
1 teaspoon Salt
1/8 teaspoon Black pepper — freshly ground
1/4 cup Olive oil
2 cupsLong grain rice — raw
Roast the chilies or peppers, remove their skins, stems, seeds and thick white membranes and discard.
Chop the chilies into chunks. Combine 1 cup of the chunks and 1/2 cup of stock in the jar of a blender and blend at high speed for 15 seconds. Then gradually add the remaining chilies and the parsley, onions, garlic, salt and pepper, blending until the mixture is reduced to a smooth puree. (To make the sauce by hand, puree the chilies, parsley, onions and garlic, a cup or so at a time, in a food mill set over a bowl. Discard any pulp left in the mill. Stir in 1/2 cup of stock and the salt and pepper.) Pour the oil into a 2 to 3 quart casserole and set it over moderate heat. When the oil is hot but not smoking, add the rice and stir constantly for 2 to 3 minutes until the grains are coated with oil. Do not let them brown. Now add the pureed chili mixture and simmer, stirring occasionally, for 5 minutes.
Meanwhile, bring the remaining 3 1/2 cups of stock to a boil in a small saucepan and pour it over the rice. Return to a boil, cover the casserole and reduce the heat to its lowest point. Simmer undisturbed for 18 to 20 minutes, or until the rice is tender and has absorbed all the liquid. Before serving, fluff the rice with a fork. If the rice must wait, remove the cover and drape the pan loosely with a towel. Place in a preheated 250 degree (F) oven to keep warm.
Arroz con Pollo
1/2 cup Olive oil
1/4 cup Tomato sauce
1 eachFrying chicken cut up
1/8 teaspoon Saffron (powdered)
1 eachSmall onion chopped
2 1/2 cupsChicken broth
1 eachClove garlic minced
1 cup Uncooked rice
Salt and pepper to taste
Heat oil, brown chicken on both sides. Add onion and garlic, fry a few minutes, then add tomato sauce, saffron dissolved in chicken broth, salt and pepper.
Cover and cook for 20 minutes. Add rice, stir well, cover again and simmer for 30 minutes longer, or until all liquid has been absorbed and chicken is tender.