Queso Fundido
9 ounces beef or pork Mexican chorizo
1 1/2 teaspoon olive oil
1 small yellow onion chopped
2 cloves garlic minced
10 ounces Oaxaca Cheese grated (Mexican melting cheese)
6 ounces Pepper Jack Cheese grated
3/4 cup diced tomato
1 small jalapeno minced
1/3 cup chopped cilantro
Preheat oven to 400 degrees.
Cook the chorizo over medium heat; drain the fat off. Plate the cooked chorizo. Add oil to the same skillet and cook the onion over medium heat for 3-4 minutes. Add garlic and cook for 1 minute; stirring constantly. Plate the onions and garlic.
Sprinkle half of the cheese in the bottom of a casserole dish or use the same skillet you cooked the chorizo and onion in if it is oven safe. Add the chorizo on top of the cheese reserving 2 tablespoons for the top. Top with the remaining cheese. Add the reserved cooked chorizo.
Bake for 10-15 min
9 ounces beef or pork Mexican chorizo
1 1/2 teaspoon olive oil
1 small yellow onion chopped
2 cloves garlic minced
10 ounces Oaxaca Cheese grated (Mexican melting cheese)
6 ounces Pepper Jack Cheese grated
3/4 cup diced tomato
1 small jalapeno minced
1/3 cup chopped cilantro
Preheat oven to 400 degrees.
Cook the chorizo over medium heat; drain the fat off. Plate the cooked chorizo. Add oil to the same skillet and cook the onion over medium heat for 3-4 minutes. Add garlic and cook for 1 minute; stirring constantly. Plate the onions and garlic.
Sprinkle half of the cheese in the bottom of a casserole dish or use the same skillet you cooked the chorizo and onion in if it is oven safe. Add the chorizo on top of the cheese reserving 2 tablespoons for the top. Top with the remaining cheese. Add the reserved cooked chorizo.
Bake for 10-15 min
Traditional Tamales
INGREDIENTS
3 1/2 lbs pork shoulder or 3 1/2 lbs pork butt, trimmed of fat and cut up
10 cups water
1 medium onion, quartered
3 garlic cloves, minced
3 1/2 tsp salt
4 cups red chili sauce
3/4 cup shortening
6 cups masa
50 dried corn husks
DIRECTIONS
In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.
Simmer covered, about 2 1/2 hours or until meat is very tender.
Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so).
Shred the meat using 2 forks, discarding fat.
Strain the broth and reserve 6 cups.
In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.
To make masa beat shortening on medium speed in a large bowl for 1 minute.
In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.
Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).
In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).
Place about 1 tablespoon meat and sauce mixture in the middle of the masa.
Fold in sides of husk and fold up the bottom.
Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
Lean the tamales in the basket, open side up.
Add water to Dutch oven just below the basket.
Bring water to boil and reduce heat.
Cover and steam 40 minutes, adding water when necessary.
To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.
INGREDIENTS
3 1/2 lbs pork shoulder or 3 1/2 lbs pork butt, trimmed of fat and cut up
10 cups water
1 medium onion, quartered
3 garlic cloves, minced
3 1/2 tsp salt
4 cups red chili sauce
3/4 cup shortening
6 cups masa
50 dried corn husks
DIRECTIONS
In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.
Simmer covered, about 2 1/2 hours or until meat is very tender.
Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so).
Shred the meat using 2 forks, discarding fat.
Strain the broth and reserve 6 cups.
In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.
To make masa beat shortening on medium speed in a large bowl for 1 minute.
In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.
Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).
In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).
Place about 1 tablespoon meat and sauce mixture in the middle of the masa.
Fold in sides of husk and fold up the bottom.
Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
Lean the tamales in the basket, open side up.
Add water to Dutch oven just below the basket.
Bring water to boil and reduce heat.
Cover and steam 40 minutes, adding water when necessary.
To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.
Cilantro Lime Rice
2 tablespoons olive oil
1/2 cup chopped red onion
1-2 jalapenos, chopped, seeded and deveined (optional)
3 cloves garlic, minced
1 teaspoon ground cumin
1 1/2 cups long grained rice, rinsed and drained (may sub brown rice for Rice Cooker Version)
3 cups low sodium chicken broth (may sub vegetable broth)
1 14.5 oz. can black beans, rinsed and drained (optional)
3 tablespoons mild diced green chilies (from 4 oz. can green chilies)
Freshly cracked salt and pepper to taste
1-2 tablespoons butter (optional)
1/2 cup loosely packed cilantro, chopped
2 tablespoon lime juice
Instructions
Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add red onions and jalapenos saute 3-5 minutes or until tender.
Add garlic and cumin and saute 30 more seconds (adding more oil beforehand if necessary). Add rice and saute for a few seconds. Add beans, green chilies and chicken broth and bring to a boil.
Reduce heat to low (dial should be a little above lowest setting) and simmer, covered, for approximately 20 minutes or until rice is tender, stirring at 15 minutes.
Remove from heat and let sit, covered, for 5 minutes. Stir in butter to melt (optional) and season with salt and pepper to taste. Stir in lime juice and cilantro.
2 tablespoons olive oil
1/2 cup chopped red onion
1-2 jalapenos, chopped, seeded and deveined (optional)
3 cloves garlic, minced
1 teaspoon ground cumin
1 1/2 cups long grained rice, rinsed and drained (may sub brown rice for Rice Cooker Version)
3 cups low sodium chicken broth (may sub vegetable broth)
1 14.5 oz. can black beans, rinsed and drained (optional)
3 tablespoons mild diced green chilies (from 4 oz. can green chilies)
Freshly cracked salt and pepper to taste
1-2 tablespoons butter (optional)
1/2 cup loosely packed cilantro, chopped
2 tablespoon lime juice
Instructions
Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add red onions and jalapenos saute 3-5 minutes or until tender.
Add garlic and cumin and saute 30 more seconds (adding more oil beforehand if necessary). Add rice and saute for a few seconds. Add beans, green chilies and chicken broth and bring to a boil.
Reduce heat to low (dial should be a little above lowest setting) and simmer, covered, for approximately 20 minutes or until rice is tender, stirring at 15 minutes.
Remove from heat and let sit, covered, for 5 minutes. Stir in butter to melt (optional) and season with salt and pepper to taste. Stir in lime juice and cilantro.
Chile Colorado
Ingredients:
1 Tablespoon extra-virgin olive oil
1 large onion, chopped
4-6 cloves garlic, minced
1.25 oz dried Ancho chile peppers (about 3)
1.25 oz dried New Mexico chile peppers (about 5)
3 cups beef stock
2 teaspoons dried oregano
2 teaspoons ground cumin
1 Bay leaf
½ cup white flour
1 teaspoon Kosher salt
2 pounds beef stew meat (1-inch cubes chuck roast)
fresh cilantro (optional garnish)
Directions:
Heat a large skillet and coat the pan with olive oil. Add the chopped onion and sauté until the onion begins to turn brown (about five minutes). Add the garlic and stir for several minutes. Remove from heat.
Ancho Chilies
Remove the stems from the Ancho and New Mexico chilies and split open with your fingers or scissors. Shake-out the seeds. Discard the stems and seeds. Tear the chilies into 2-inch pieces and place the dried chilies into the pot with the onions and garlic. Add the beef stock, bring to a boil and add the oregano, cumin and bay leaf to the pot. Reduce to a simmer for 20 minutes. Remove from heat; leave to cool for a few minutes.
Remove the bay leaf. Pour chile through a wire sieve into a bowl, pushing down on the solids. This will take several minutes, resulting in about 4 cups of gorgeous thick red-brown chile. (At this point you can use the sauce for enchiladas or freeze it for later.)
Heat a large oven-safe Dutch oven (with a tight-fitting lid) over a medium flame and coat the bottom with olive or vegetable oil. Mix the flour and salt in a shallow dish and dredge the pieces of beef with flour. Working in batches, brown the meat on all sides in the hot oil. Remove from heat and return all the browned beef to the Dutch oven and pour the chile sauce over. Stir to coat. Cover and bake for three hours at 275°.
(Alternatively, the stew can be cooked in a crockpot; low for 4-6 hours.)
Traditionally, Chile Colorado is served alone, with maybe a little cilantro or chopped onion as a garnish. Some people serve it over red beans. Some people serve it over rice. Your choice. Serves 4 as-is, many more if served over rice or beans.
With just a few substitutions, the chile sauce can be made vegetarian or vegan to use over vegetable enchiladas or a bowl of red beans. Anyway you serve it, this Chile Colorado is sure to please. The sauce is heavily spiced, but is not hot. The flavors are deep, intense and so yummy. Enjoy!
http://www.rvgoddess.com/BLOG/2011/NOVEMBER/110111.aspx
Ingredients:
1 Tablespoon extra-virgin olive oil
1 large onion, chopped
4-6 cloves garlic, minced
1.25 oz dried Ancho chile peppers (about 3)
1.25 oz dried New Mexico chile peppers (about 5)
3 cups beef stock
2 teaspoons dried oregano
2 teaspoons ground cumin
1 Bay leaf
½ cup white flour
1 teaspoon Kosher salt
2 pounds beef stew meat (1-inch cubes chuck roast)
fresh cilantro (optional garnish)
Directions:
Heat a large skillet and coat the pan with olive oil. Add the chopped onion and sauté until the onion begins to turn brown (about five minutes). Add the garlic and stir for several minutes. Remove from heat.
Ancho Chilies
Remove the stems from the Ancho and New Mexico chilies and split open with your fingers or scissors. Shake-out the seeds. Discard the stems and seeds. Tear the chilies into 2-inch pieces and place the dried chilies into the pot with the onions and garlic. Add the beef stock, bring to a boil and add the oregano, cumin and bay leaf to the pot. Reduce to a simmer for 20 minutes. Remove from heat; leave to cool for a few minutes.
Remove the bay leaf. Pour chile through a wire sieve into a bowl, pushing down on the solids. This will take several minutes, resulting in about 4 cups of gorgeous thick red-brown chile. (At this point you can use the sauce for enchiladas or freeze it for later.)
Heat a large oven-safe Dutch oven (with a tight-fitting lid) over a medium flame and coat the bottom with olive or vegetable oil. Mix the flour and salt in a shallow dish and dredge the pieces of beef with flour. Working in batches, brown the meat on all sides in the hot oil. Remove from heat and return all the browned beef to the Dutch oven and pour the chile sauce over. Stir to coat. Cover and bake for three hours at 275°.
(Alternatively, the stew can be cooked in a crockpot; low for 4-6 hours.)
Traditionally, Chile Colorado is served alone, with maybe a little cilantro or chopped onion as a garnish. Some people serve it over red beans. Some people serve it over rice. Your choice. Serves 4 as-is, many more if served over rice or beans.
With just a few substitutions, the chile sauce can be made vegetarian or vegan to use over vegetable enchiladas or a bowl of red beans. Anyway you serve it, this Chile Colorado is sure to please. The sauce is heavily spiced, but is not hot. The flavors are deep, intense and so yummy. Enjoy!
http://www.rvgoddess.com/BLOG/2011/NOVEMBER/110111.aspx
Colorado (Red) Sauce Recipe
Ingredients:
4 dried New Mexico chili peppers
2 dried ancho chili peppers
1 dried chipotle chili pepper
2 cloves garlic
1 teaspoon Mexican oregano, cut and sifted
½ teaspoon ground cumin seed
½ teaspoon ground coriander seed
¼ cup vegetable oil
1 teaspoon salt
3-4 cups of warm water in a mixing bowl
4 cups seasoned broth or stock of choice (vegetable, chicken, etc.)
Directions:
Inspect peppers and wipe clean with a slightly damp towel, remove stems and most of the seeds, tear into large pieces.
Dried New Mexico, ancho and chipotle chili peppers.
Peel garlic cloves, crush them under the side of a knife blade; set aside with peppers.
Heat a large, dry pan over medium heat. When hot, add peppers and garlic. Toast for 7-10 minutes while constantly tossing. Do not allow ingredients to scorch.
Place the toasted peppers in of bowl of warm water to soak for 15-20 minutes.
Remove chilies from soaking water and place in food processor with garlic, vegetable oil, cumin, coriander and 1 cup of the soaking water.
Turn on food processor and add enough of the broth or stock in a stream until a smooth sauce forms. Continue processing until all of the peppers are fully pureed. Add more soaking water or stock if the sauce becomes too tight.
For an especially silky texture, use a spatula to push the sauce through a fine mesh sieve into a pan. Add Mexican oregano and salt to taste. Adjust seasonings if necessary and simmer until sauce reaches desired consistency.
You can’t match the smells that will fill your kitchen as your Colorado sauce simmers.
Suggested uses for your Colorado sauce:
Use as a sauce for your favorite Mexican dishes – enchiladas, huevos rancheros, quesadillas, tacos, nachos, tamales, etc. Here, we used it with simple bean, cheese and cilantro enchiladas.
Use as the authentic (no tomatoes allowed!) base for chili soup or chili con carne dishes.
Thin with additional seasoned stock or broth to create a braising liquid for chicken, pork, beef or stewed frijoles,
Use as a base for barbeque sauce, mole or marinade.
Use as an unexpected flavor in barbequed baked or refried beans.
Fork into cooked rice.
Fold a bit into chili con queso or drizzle over bubbling queso fundido.
http://cayenneroom.com/2013/04/25/colorado-sauce-reveals-the-essence-of-authentic-mexican-food/
Ingredients:
4 dried New Mexico chili peppers
2 dried ancho chili peppers
1 dried chipotle chili pepper
2 cloves garlic
1 teaspoon Mexican oregano, cut and sifted
½ teaspoon ground cumin seed
½ teaspoon ground coriander seed
¼ cup vegetable oil
1 teaspoon salt
3-4 cups of warm water in a mixing bowl
4 cups seasoned broth or stock of choice (vegetable, chicken, etc.)
Directions:
Inspect peppers and wipe clean with a slightly damp towel, remove stems and most of the seeds, tear into large pieces.
Dried New Mexico, ancho and chipotle chili peppers.
Peel garlic cloves, crush them under the side of a knife blade; set aside with peppers.
Heat a large, dry pan over medium heat. When hot, add peppers and garlic. Toast for 7-10 minutes while constantly tossing. Do not allow ingredients to scorch.
Place the toasted peppers in of bowl of warm water to soak for 15-20 minutes.
Remove chilies from soaking water and place in food processor with garlic, vegetable oil, cumin, coriander and 1 cup of the soaking water.
Turn on food processor and add enough of the broth or stock in a stream until a smooth sauce forms. Continue processing until all of the peppers are fully pureed. Add more soaking water or stock if the sauce becomes too tight.
For an especially silky texture, use a spatula to push the sauce through a fine mesh sieve into a pan. Add Mexican oregano and salt to taste. Adjust seasonings if necessary and simmer until sauce reaches desired consistency.
You can’t match the smells that will fill your kitchen as your Colorado sauce simmers.
Suggested uses for your Colorado sauce:
Use as a sauce for your favorite Mexican dishes – enchiladas, huevos rancheros, quesadillas, tacos, nachos, tamales, etc. Here, we used it with simple bean, cheese and cilantro enchiladas.
Use as the authentic (no tomatoes allowed!) base for chili soup or chili con carne dishes.
Thin with additional seasoned stock or broth to create a braising liquid for chicken, pork, beef or stewed frijoles,
Use as a base for barbeque sauce, mole or marinade.
Use as an unexpected flavor in barbequed baked or refried beans.
Fork into cooked rice.
Fold a bit into chili con queso or drizzle over bubbling queso fundido.
http://cayenneroom.com/2013/04/25/colorado-sauce-reveals-the-essence-of-authentic-mexican-food/
Chili Colorado (Beef)
Ingredients:
4lbs. chuck roast
1 1/2 teas. salt
1 teas. pepper
2 teas. onion powder
1 teas. garlic powder
1 tbsp. oil
water to almost cover the meat
Note: Combine all of the dry seasonings into a bowl and mix well.
Method: Chili Colorado (Beef – 1st half of cooking)Start by trimming off any excess fat and then dice into about 1 to 1 1/2 inch cubes.
Preheat a large stock pot to high heat. Add about 1 1/2 teaspoons of oil to your pot and wait until it just starts to smoke.
Add 1/2 of the meat and 1/2 of the seasonings and sear on all sides. This will take about 15 to 18 minutes. Transfer the cooked beef to a large bowl and set aside for now.
Repeat with the rest of the meat, seasonings and oil.
Note: The reason for two batches is so that the meat will get a good sear. Adding all of the meat at once will “steam” it. In order to get a good sear there needs to be at least some space to stir and rotate to sear all sides.
When the second batch has seared pour the first batch back in and add enough water to almost cover.
Bring it to a boil and then reduce the heat until you have a slow boil when covered.
Keep it covered and simmer for about 1 hour, stirring occasionally. (You should have about the same amount of water at the end of this hour, if you notice the water evaporating just add a little more when needed.)
We’ll finish simmering the meat in this beautiful sauce. You should have enough time to make the sauce while the meat is cooking.
Ingredients: Chili Colorado (Sauce)2oz. dry pasillo-ancho chilis (dry pablanos)
1 1/2oz. dry guajillo-entero chilis (dry Anaheim chilis)
1 green pepper
1 fresh Anaheim chili
1-2 jalapeno peppers (depends on how hot you like it)
1 big onion (or 2 small ones)
6-8 cloves fresh garlic
3 1/2 cups water
1 teas. salt
1 teas. dry Mexican oregano
1 teas. chili powder
1/2 teas. cumin powder
Method: Chili Colorado (Sauce)Stem and seed the dry chilis and add them to a large bowl. Cover with 3 1/2 cups hot water to reconstitute. Soak for about 20 minutes or until soft.
Chop onions. Cut, seed and stem the fresh Anaheim chili, green pepper and jalapenos (seeds are optional) into large chunks for easy blending.
Add the reconstituted chilis, fresh veggies and “chili water” to a blender and blend until smooth. (You may have to do this in batches)
Pour the mixture into a medium to large sauce pan.
Add the seasonings and place on a burner over high heat to bring it to a boil.
Reduce the heat to about medium to medium low and simmer covered for about 30 to 40 minutes stirring occasionally.
Your Colorado sauce is ready.
Note: This is a “concentrate”, it makes about 1/2 gallon so you’ll have some left over. It freezes well for up to 3 months. Dilute with water or broth and it can be used as an enchilada sauce or for a Mexican style rice and even as a taco sauce. It can also be used to slow simmer chicken or pork
Another quick note: You can substitute a canned red enchilada sauce for a quicker and easier version if you like. I do recommend taking the extra time to make this sauce though, canned sauces just don’t compare to this fresh home made sauce.
Ingredients: Beef (2nd half of cooking)beef (already simmering)
2-3 cups Colorado sauce
Method: Beef (2nd half of cooking)
Now that your beef has been simmering for an hour or so it should be getting soft and tender.
Add 2 to 3 cups of your sauce and stir it in.
Cover and simmer for another 1 1/2 to 2 hours.
It’s now ready.
Note: The longer you cook it the more tender it will get
Condiments/Toppings
I’m using a cilantro and onion mix which is about 1/2 onion, fine diced mixed with 1 1/2 to 2 cups chopped fresh cilantro, about 1/2 head of shredded lettuce and guacamole.
For the tortillas
Simply roll 2 to 4 small tortillas (corn or flour) up in a piece of foil and place in a preheated 350 degree oven for about 10 minutes, just long enough to warm them up. Serve on the side.
And there it is! Just add some of your favorite refried beans and rice and you’re all set!
http://davidsfreerecipes.com/chili-colorado#comment-18788
Ingredients:
4lbs. chuck roast
1 1/2 teas. salt
1 teas. pepper
2 teas. onion powder
1 teas. garlic powder
1 tbsp. oil
water to almost cover the meat
Note: Combine all of the dry seasonings into a bowl and mix well.
Method: Chili Colorado (Beef – 1st half of cooking)Start by trimming off any excess fat and then dice into about 1 to 1 1/2 inch cubes.
Preheat a large stock pot to high heat. Add about 1 1/2 teaspoons of oil to your pot and wait until it just starts to smoke.
Add 1/2 of the meat and 1/2 of the seasonings and sear on all sides. This will take about 15 to 18 minutes. Transfer the cooked beef to a large bowl and set aside for now.
Repeat with the rest of the meat, seasonings and oil.
Note: The reason for two batches is so that the meat will get a good sear. Adding all of the meat at once will “steam” it. In order to get a good sear there needs to be at least some space to stir and rotate to sear all sides.
When the second batch has seared pour the first batch back in and add enough water to almost cover.
Bring it to a boil and then reduce the heat until you have a slow boil when covered.
Keep it covered and simmer for about 1 hour, stirring occasionally. (You should have about the same amount of water at the end of this hour, if you notice the water evaporating just add a little more when needed.)
We’ll finish simmering the meat in this beautiful sauce. You should have enough time to make the sauce while the meat is cooking.
Ingredients: Chili Colorado (Sauce)2oz. dry pasillo-ancho chilis (dry pablanos)
1 1/2oz. dry guajillo-entero chilis (dry Anaheim chilis)
1 green pepper
1 fresh Anaheim chili
1-2 jalapeno peppers (depends on how hot you like it)
1 big onion (or 2 small ones)
6-8 cloves fresh garlic
3 1/2 cups water
1 teas. salt
1 teas. dry Mexican oregano
1 teas. chili powder
1/2 teas. cumin powder
Method: Chili Colorado (Sauce)Stem and seed the dry chilis and add them to a large bowl. Cover with 3 1/2 cups hot water to reconstitute. Soak for about 20 minutes or until soft.
Chop onions. Cut, seed and stem the fresh Anaheim chili, green pepper and jalapenos (seeds are optional) into large chunks for easy blending.
Add the reconstituted chilis, fresh veggies and “chili water” to a blender and blend until smooth. (You may have to do this in batches)
Pour the mixture into a medium to large sauce pan.
Add the seasonings and place on a burner over high heat to bring it to a boil.
Reduce the heat to about medium to medium low and simmer covered for about 30 to 40 minutes stirring occasionally.
Your Colorado sauce is ready.
Note: This is a “concentrate”, it makes about 1/2 gallon so you’ll have some left over. It freezes well for up to 3 months. Dilute with water or broth and it can be used as an enchilada sauce or for a Mexican style rice and even as a taco sauce. It can also be used to slow simmer chicken or pork
Another quick note: You can substitute a canned red enchilada sauce for a quicker and easier version if you like. I do recommend taking the extra time to make this sauce though, canned sauces just don’t compare to this fresh home made sauce.
Ingredients: Beef (2nd half of cooking)beef (already simmering)
2-3 cups Colorado sauce
Method: Beef (2nd half of cooking)
Now that your beef has been simmering for an hour or so it should be getting soft and tender.
Add 2 to 3 cups of your sauce and stir it in.
Cover and simmer for another 1 1/2 to 2 hours.
It’s now ready.
Note: The longer you cook it the more tender it will get
Condiments/Toppings
I’m using a cilantro and onion mix which is about 1/2 onion, fine diced mixed with 1 1/2 to 2 cups chopped fresh cilantro, about 1/2 head of shredded lettuce and guacamole.
For the tortillas
Simply roll 2 to 4 small tortillas (corn or flour) up in a piece of foil and place in a preheated 350 degree oven for about 10 minutes, just long enough to warm them up. Serve on the side.
And there it is! Just add some of your favorite refried beans and rice and you’re all set!
http://davidsfreerecipes.com/chili-colorado#comment-18788
Easy Mexican Casserole II
Ingredients:
1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed (I didn't use the whole bag)
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving
***Sub corn tortillas for tortilla chips
Directions:
Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.
Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5-10 minutes before serving. Top with sour cream and salsa.
http://www.plainchicken.com/2010/10/mexican-casserole.html
Ingredients:
1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed (I didn't use the whole bag)
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving
***Sub corn tortillas for tortilla chips
Directions:
Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.
Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5-10 minutes before serving. Top with sour cream and salsa.
http://www.plainchicken.com/2010/10/mexican-casserole.html
Mexican Casserole
Ingredients:
1 pound ground beef
1 onion (chopped)
1 can chopped green chiles
1 can cream of mushroom soup
1 can cream of chicken soup
1 can enchilada sauce
1 can cheddar cheese soup
2 - 3 cups cheddar cheese (grated)
Tortilla strips
Directions:
Brown together the ground beef, onion, and green chiles. In a bowl, combine the soups, and enchilada sauce and add to meat mixture. Ladle the mixture in the bottom of casserole dish to cover the bottom. Put a layer of tortilla strips on top, then a layer of the meat mixture, a layer of cheese. Continue to layer ingredients ending with the cheese on top.
Bake at 350 for about 30 minutes, until bubbly.
http://claudiasrecipes.weebly.com/mexican.html
Ingredients:
1 pound ground beef
1 onion (chopped)
1 can chopped green chiles
1 can cream of mushroom soup
1 can cream of chicken soup
1 can enchilada sauce
1 can cheddar cheese soup
2 - 3 cups cheddar cheese (grated)
Tortilla strips
Directions:
Brown together the ground beef, onion, and green chiles. In a bowl, combine the soups, and enchilada sauce and add to meat mixture. Ladle the mixture in the bottom of casserole dish to cover the bottom. Put a layer of tortilla strips on top, then a layer of the meat mixture, a layer of cheese. Continue to layer ingredients ending with the cheese on top.
Bake at 350 for about 30 minutes, until bubbly.
http://claudiasrecipes.weebly.com/mexican.html
Restaurant Style Salsa
Ingredients:
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Ground Cumin
1/2 cup Cilantro (more To Taste!)
1/2 whole Lime Juice
Preparation Instructions:
Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.
www.pioneerwoman.com
Restaurant Spanish Rice
Ingredients
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth
Directions:
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
http://mytastebuddies.blogspot.com
Ingredients
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth
Directions:
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
http://mytastebuddies.blogspot.com
CHEESE AREPAS
The Colombian and Venezuelan small fried corn cakes called arepas have a distinctive roasty-toasty flavor. They’re fantastic topped with a dollop of almost anything you see on the table.
2 1/2 cups warm water
2 tablespoons salted butter, melted
1 tablespoon sugar
2 cups white arepa flour
1/4 lb coarsely grated queso blanco
1/4 lb grated Parmigiano-Reggiano
Stir together water, butter, sugar, and 1 tsp salt in a medium bowl with a wooden spoon. Add arepa flour in a slow stream, stirring. Stir in cheeses, then turn out onto a work surface and knead with your hands until smooth.
Heat a 2-burner heavy griddle or a 12- to 14-inch heavy skillet (not nonstick) over medium-low heat until hot. Meanwhile, divide dough into 24 equal pieces and roll into balls, then flatten into 2-inch rounds, covering them with a kitchen towel.
Oil griddle and cook half of arepas, turning once, until crusty and golden-brown on both sides, 8 to 10 minutes total. Continue cooking, turning occasionally, until arepas sound hollow when tapped, 18 to 20 minutes more. Cook remaining arepas in same manner.
COOKS’ NOTES:
Arepas are best when freshly made.
Dough can be made 1 day ahead and chilled, covered with plastic wrap.
Bring to room temperature before using.
We also have a Web-exclusive recipe using the leftover arepa flour.
The Colombian and Venezuelan small fried corn cakes called arepas have a distinctive roasty-toasty flavor. They’re fantastic topped with a dollop of almost anything you see on the table.
2 1/2 cups warm water
2 tablespoons salted butter, melted
1 tablespoon sugar
2 cups white arepa flour
1/4 lb coarsely grated queso blanco
1/4 lb grated Parmigiano-Reggiano
Stir together water, butter, sugar, and 1 tsp salt in a medium bowl with a wooden spoon. Add arepa flour in a slow stream, stirring. Stir in cheeses, then turn out onto a work surface and knead with your hands until smooth.
Heat a 2-burner heavy griddle or a 12- to 14-inch heavy skillet (not nonstick) over medium-low heat until hot. Meanwhile, divide dough into 24 equal pieces and roll into balls, then flatten into 2-inch rounds, covering them with a kitchen towel.
Oil griddle and cook half of arepas, turning once, until crusty and golden-brown on both sides, 8 to 10 minutes total. Continue cooking, turning occasionally, until arepas sound hollow when tapped, 18 to 20 minutes more. Cook remaining arepas in same manner.
COOKS’ NOTES:
Arepas are best when freshly made.
Dough can be made 1 day ahead and chilled, covered with plastic wrap.
Bring to room temperature before using.
We also have a Web-exclusive recipe using the leftover arepa flour.
Chiles Rellenos
Game plan: Separate the eggs while they’re still cold, which will make them easier to handle; then let them come to room temperature. And make sure there are no traces of yolk in the whites, or the whites will not whip properly.
Coring and removing the seeds from the peppers is easier before roasting and keeps the peppers from tearing while stuffing in the cheese. Roasting over a gas flame keeps the peppers’ shape and texture intact during frying, but if you don’t have a gas stove, use the broiler in your oven (instructions below).
INGREDIENTS:
For the salsa:
1 pound Roma tomatoes, cored and halved
1/2 medium white onion, cut into 1/2-inch slices
2 medium garlic cloves, peeled and smashed
1 medium serrano chile, stemmed
1 teaspoon freshly squeezed lime juice, plus more as needed
1 teaspoon kosher salt, plus more as needed
For the chiles rellenos:
4 medium poblano chiles (about 1 pound)
Freshly ground black pepper
3 cups shredded Monterey Jack cheese (about 8 ounces)
4 large eggs, separated and at room temperature (see “Game plan” note above)
1/2 teaspoon kosher salt, plus more as needed
1 cup vegetable or canola oil
INSTRUCTIONS:
For the salsa:
Heat the broiler to high and arrange a rack in the upper third of the oven.
Place the tomato halves skin-side up on a baking sheet. Scatter the onion, garlic, and serrano around the tomatoes. Broil until the tomato skins start to blacken and blister, about 7 minutes. Transfer the vegetables to a blender, add the lime juice and measured salt, and blend into a smooth purée. Taste and season with additional salt and lime juice as needed.
Transfer to a small saucepan and keep warm over low heat.
For the chiles rellenos:
Lay 1 chile on a work surface so that it sits flat naturally without rolling. Using a paring knife, make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about a 1/2 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely).Carefully open the flaps to expose the interior of the chile and, using the paring knife, carefully cut out and remove the core.Scrape the inside with a small spoon to remove the seeds, ribs, and any remaining core.Repeat with the remaining peppers.
Turn 2 gas burners to medium-high heat. Place 1 chile directly on each burner and roast, turning occasionally with tongs, until blackened and blistered on all sides, about 5 to 7 minutes.(Alternatively, heat the broiler to high and arrange a rack in the upper third of the oven. Place all of the chiles directly on the rack. Broil, turning occasionally with tongs, until the chiles blacken and blister on all sides, about 8 to 10 minutes. The chiles will be softer using the broiler rather than a direct flame, so be careful not to tear them while stuffing.) Remove to a large heatproof bowl; repeat with the remaining 2 chiles.
Cover the bowl tightly with plastic wrap or a baking sheet and let the chiles steam until cool enough to handle, about 15 minutes. Using a butter knife, scrape away and discard the chile skins, being careful not to tear the chiles; set the chiles aside.
Heat the oven to 250°F and arrange a rack in the middle. Place a wire rack over a baking sheet and set aside.
Season the inside and outside of the chiles with salt and pepper. Stuff each chile, being careful not to tear them, with a quarter of the cheese (about a heaping 2/3 cup) and close the flaps over the cheese; set the chiles aside.
Whisk the egg yolks in a medium bowl until lightened in color and frothy, about 2 minutes; set aside.
Place the egg whites and measured salt in the clean, dry bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form, about 1 1/2 minutes.Remove the bowl from the mixer, add the egg yolks, and fold with a rubber spatula until just combined (do not deflate the egg whites); set aside.
Heat the oil in a large frying pan over medium-high heat until hot, about 4 minutes. Check to see if the oil is hot by submerging the handle of a wooden spoon or a wooden chopstick until it touches the bottom of the pan—the oil should bubble vigorously.Working with 1 chile at a time, drop 1/2 cup of the egg batter into the oil and use a rubber spatula to spread it to about the same size as the stuffed chile.
Lay the chile seam-side down on top of the mound of batter.Drop another 1/2 cup of batter on top of the chile, spreading it with the rubber spatula to cover the sides and encase the chile.Cook without disturbing until the bottom of the chile relleno is golden brown, about 2 to 3 minutes.
Using a flat spatula and a fork, carefully flip the chile relleno over and cook until the other side is golden brown, about 2 to 3 minutes. (If the sides of the chile are not brown, use a spatula or tongs to turn it onto each side to brown.)Transfer the chile relleno to the rack set over the baking sheet, season with salt, and place in the oven to keep warm. Repeat with the remaining stuffed chiles.
To serve, spread 1/3 cup of the roasted tomato salsa on each plate and top with a chile relleno. Serve immediately, passing the remaining salsa on the side.
**You can also use canned whole green chiles and small bars of jack cheese.
http://www.chow.com
Game plan: Separate the eggs while they’re still cold, which will make them easier to handle; then let them come to room temperature. And make sure there are no traces of yolk in the whites, or the whites will not whip properly.
Coring and removing the seeds from the peppers is easier before roasting and keeps the peppers from tearing while stuffing in the cheese. Roasting over a gas flame keeps the peppers’ shape and texture intact during frying, but if you don’t have a gas stove, use the broiler in your oven (instructions below).
INGREDIENTS:
For the salsa:
1 pound Roma tomatoes, cored and halved
1/2 medium white onion, cut into 1/2-inch slices
2 medium garlic cloves, peeled and smashed
1 medium serrano chile, stemmed
1 teaspoon freshly squeezed lime juice, plus more as needed
1 teaspoon kosher salt, plus more as needed
For the chiles rellenos:
4 medium poblano chiles (about 1 pound)
Freshly ground black pepper
3 cups shredded Monterey Jack cheese (about 8 ounces)
4 large eggs, separated and at room temperature (see “Game plan” note above)
1/2 teaspoon kosher salt, plus more as needed
1 cup vegetable or canola oil
INSTRUCTIONS:
For the salsa:
Heat the broiler to high and arrange a rack in the upper third of the oven.
Place the tomato halves skin-side up on a baking sheet. Scatter the onion, garlic, and serrano around the tomatoes. Broil until the tomato skins start to blacken and blister, about 7 minutes. Transfer the vegetables to a blender, add the lime juice and measured salt, and blend into a smooth purée. Taste and season with additional salt and lime juice as needed.
Transfer to a small saucepan and keep warm over low heat.
For the chiles rellenos:
Lay 1 chile on a work surface so that it sits flat naturally without rolling. Using a paring knife, make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about a 1/2 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely).Carefully open the flaps to expose the interior of the chile and, using the paring knife, carefully cut out and remove the core.Scrape the inside with a small spoon to remove the seeds, ribs, and any remaining core.Repeat with the remaining peppers.
Turn 2 gas burners to medium-high heat. Place 1 chile directly on each burner and roast, turning occasionally with tongs, until blackened and blistered on all sides, about 5 to 7 minutes.(Alternatively, heat the broiler to high and arrange a rack in the upper third of the oven. Place all of the chiles directly on the rack. Broil, turning occasionally with tongs, until the chiles blacken and blister on all sides, about 8 to 10 minutes. The chiles will be softer using the broiler rather than a direct flame, so be careful not to tear them while stuffing.) Remove to a large heatproof bowl; repeat with the remaining 2 chiles.
Cover the bowl tightly with plastic wrap or a baking sheet and let the chiles steam until cool enough to handle, about 15 minutes. Using a butter knife, scrape away and discard the chile skins, being careful not to tear the chiles; set the chiles aside.
Heat the oven to 250°F and arrange a rack in the middle. Place a wire rack over a baking sheet and set aside.
Season the inside and outside of the chiles with salt and pepper. Stuff each chile, being careful not to tear them, with a quarter of the cheese (about a heaping 2/3 cup) and close the flaps over the cheese; set the chiles aside.
Whisk the egg yolks in a medium bowl until lightened in color and frothy, about 2 minutes; set aside.
Place the egg whites and measured salt in the clean, dry bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form, about 1 1/2 minutes.Remove the bowl from the mixer, add the egg yolks, and fold with a rubber spatula until just combined (do not deflate the egg whites); set aside.
Heat the oil in a large frying pan over medium-high heat until hot, about 4 minutes. Check to see if the oil is hot by submerging the handle of a wooden spoon or a wooden chopstick until it touches the bottom of the pan—the oil should bubble vigorously.Working with 1 chile at a time, drop 1/2 cup of the egg batter into the oil and use a rubber spatula to spread it to about the same size as the stuffed chile.
Lay the chile seam-side down on top of the mound of batter.Drop another 1/2 cup of batter on top of the chile, spreading it with the rubber spatula to cover the sides and encase the chile.Cook without disturbing until the bottom of the chile relleno is golden brown, about 2 to 3 minutes.
Using a flat spatula and a fork, carefully flip the chile relleno over and cook until the other side is golden brown, about 2 to 3 minutes. (If the sides of the chile are not brown, use a spatula or tongs to turn it onto each side to brown.)Transfer the chile relleno to the rack set over the baking sheet, season with salt, and place in the oven to keep warm. Repeat with the remaining stuffed chiles.
To serve, spread 1/3 cup of the roasted tomato salsa on each plate and top with a chile relleno. Serve immediately, passing the remaining salsa on the side.
**You can also use canned whole green chiles and small bars of jack cheese.
http://www.chow.com
Chile Relleno Casserole
Ingredients:
2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can tomato sauce
Directions:
Preheat oven to 350 degrees
Spray a 9x13-inch baking dish with cooking spray.
Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
Bake in the preheated oven for 25 minutes.
Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.
Ingredients:
2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can tomato sauce
Directions:
Preheat oven to 350 degrees
Spray a 9x13-inch baking dish with cooking spray.
Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
Bake in the preheated oven for 25 minutes.
Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.
Chile Rellano Casserole
1 lb. ground beef
1/2 onion, chopped
2 cans whole green chilies
1 can green chilies, chopped
longhorn cheese
4 eggs
1 1/2 cups milk
1/4 cup flour
red pepper
Directions: Preheat oven to 375. Brown meat and onion. Add salt and pepper and about 1 T. of red pepper. In a casserole dish, place whole green chiles on the bottom.
Top with cheese, then meat.
Add another layer of grated cheese and then the can of chopped green chilies. Mix 4 eggs and milk. Add flour, mix well and pour over dish.
Bake at 375 for about 50 minutes. Cover with foil halfway through cooking if it gets too brown.
www.greencattlebeef.com
1 lb. ground beef
1/2 onion, chopped
2 cans whole green chilies
1 can green chilies, chopped
longhorn cheese
4 eggs
1 1/2 cups milk
1/4 cup flour
red pepper
Directions: Preheat oven to 375. Brown meat and onion. Add salt and pepper and about 1 T. of red pepper. In a casserole dish, place whole green chiles on the bottom.
Top with cheese, then meat.
Add another layer of grated cheese and then the can of chopped green chilies. Mix 4 eggs and milk. Add flour, mix well and pour over dish.
Bake at 375 for about 50 minutes. Cover with foil halfway through cooking if it gets too brown.
www.greencattlebeef.com
Oven Baked Chimichangas
These are fried & crispy clones!
Ingredients:
1-½ pound Ground Turkey ( Or Chicken)
1 package Taco Seasoning (1.25 Oz)
1-¼ cup Water
1 teaspoon Ground Cumin
2 teaspoons Chopped Fresh Oregano
2 Tablespoons Chopped Fresh Cilantro
1 can Fire-roasted Green Chiles (7 Oz.)
½ cups Diced Fresh Tomatoes
2 Chopped Green Onions
½ cups Low Fat Sour Cream
½ cups Shredded Cheddar Cheese
4 Tablespoons Melted Butter
6 Flour Tortillas (burrito Sized / Large)
½ cups Shredded Cheddar Cheese (to Melt On Top)
GARNISH: Tomatoes, Lettuce, Cheese, Guacamole, Salsa, Sour Cream
Instructions:
Preheat oven to 450 degrees.
Saute poultry until cooked through and starting to brown. Add taco seasoning and stir. Add water and stir. Over med – low heat cook until liquid has reduced 2/3.
Add cumin, oregano, cilantro, chiles, tomatoes and green onions. Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 cup Cheddar cheese.
Lay tortillas on wax paper and brush both sides with the melted butter. Spoon 1/6 th of filling into center of tortilla and fold like and envelope.
Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they DO NOT touch. Bake 20 -25 minutes or until golden and crisp. Sprinkle with cheese and return to oven to melt. Serve with the garnishes.
These are fried & crispy clones!
Ingredients:
1-½ pound Ground Turkey ( Or Chicken)
1 package Taco Seasoning (1.25 Oz)
1-¼ cup Water
1 teaspoon Ground Cumin
2 teaspoons Chopped Fresh Oregano
2 Tablespoons Chopped Fresh Cilantro
1 can Fire-roasted Green Chiles (7 Oz.)
½ cups Diced Fresh Tomatoes
2 Chopped Green Onions
½ cups Low Fat Sour Cream
½ cups Shredded Cheddar Cheese
4 Tablespoons Melted Butter
6 Flour Tortillas (burrito Sized / Large)
½ cups Shredded Cheddar Cheese (to Melt On Top)
GARNISH: Tomatoes, Lettuce, Cheese, Guacamole, Salsa, Sour Cream
Instructions:
Preheat oven to 450 degrees.
Saute poultry until cooked through and starting to brown. Add taco seasoning and stir. Add water and stir. Over med – low heat cook until liquid has reduced 2/3.
Add cumin, oregano, cilantro, chiles, tomatoes and green onions. Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 cup Cheddar cheese.
Lay tortillas on wax paper and brush both sides with the melted butter. Spoon 1/6 th of filling into center of tortilla and fold like and envelope.
Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they DO NOT touch. Bake 20 -25 minutes or until golden and crisp. Sprinkle with cheese and return to oven to melt. Serve with the garnishes.
Taco Bell Mexican Pizza
1 lb. ground beef
3 Tbsp. taco seasoning
1/4 c. water
12 flour tortillas
16 oz. can refried beans
3/4 c. salsa
1 large tomato, diced
1 1/2 c. taco cheese
1/2 c. green onion, diced
vegetable oil, for frying
Preheat oven to 400 degrees.
Brown ground beef in skillet over medium-high until no longer pink, drain. Add taco seasoning and water, bring to a boil. Reduce heat to low and simmer 3-5 minutes.
Heat vegetable oil in large pot over medium-high until it sizzles when a droplet of water is added. Fry tortillas, one at a time, for 30 seconds on each side, then drain on a paper-towel lined plate, keeping them as flat as possible.
On baking sheets, spread 6 tortillas with 2-3 tablespoons of refried beans, then top with 1/4 c. seasoned beef. Cover each with another tortilla. Spread each top with 2 tablespoons of salsa and 2 tablespoons of diced tomato. Sprinkle with taco cheese and green onion. Bake for 6-8 minutes and serve with taco sauce and sour cream.
**You can mix the beans with the meat mixture and salsa for easier spreading
1 lb. ground beef
3 Tbsp. taco seasoning
1/4 c. water
12 flour tortillas
16 oz. can refried beans
3/4 c. salsa
1 large tomato, diced
1 1/2 c. taco cheese
1/2 c. green onion, diced
vegetable oil, for frying
Preheat oven to 400 degrees.
Brown ground beef in skillet over medium-high until no longer pink, drain. Add taco seasoning and water, bring to a boil. Reduce heat to low and simmer 3-5 minutes.
Heat vegetable oil in large pot over medium-high until it sizzles when a droplet of water is added. Fry tortillas, one at a time, for 30 seconds on each side, then drain on a paper-towel lined plate, keeping them as flat as possible.
On baking sheets, spread 6 tortillas with 2-3 tablespoons of refried beans, then top with 1/4 c. seasoned beef. Cover each with another tortilla. Spread each top with 2 tablespoons of salsa and 2 tablespoons of diced tomato. Sprinkle with taco cheese and green onion. Bake for 6-8 minutes and serve with taco sauce and sour cream.
**You can mix the beans with the meat mixture and salsa for easier spreading
Jack in the Box Tacos
Ingredients:
Yield:
12
tacos Units: US | Metric
1 lb ground beef
1/2 cup refried beans
1/4 teaspoon salt
2 tablespoons chili powder
1/4 cup mild taco sauce (Ortega or Pico Pica brand or any smooth taco sauce, no chunks of tomato and stuff)
12 soft corn tortillas (try to use thin ones and warm them up before using so they don't crack when you fold them)
3 cups cooking oil, crisco oil will give the tacos a taste closest to the original
6 slices American cheese
1 head finely chopped lettuce
Directions:
Slowly brown the ground beef over low heat, using a wooden spoon to chop and smoosh the meat, keep it very fine and smooth.
When the beef is brown, drain the fat.
Add the refried beans and use the wooden spoon to smash the whole beans into the mixture, creating a smooth texture.
Add the salt, chili powder, and 2 tablespoons of the taco sauce to the mixture; remove from the heat.
In another skillet, heat 1/4 inch of oil until hot (test with a small piece of tortilla, it should bubble when dropped into the oil).
Spread 1/12 of the beef mixture on the center of each corn tortilla.
Fold the tortillas over and press so that the beef filling acts as an adhesive and holds the sides together.
Drop each taco into the pan of hot oil and fry on both sides until crispy.
When cooked, remove the tacos from the oil and place them on a rack or some paper towels until they are a little cooler.
1
Pry open each taco slightly; add 1/2 slice of American cheese (cut diagonally) and some lettuce; top with about 1 1/2 teaspoons of the remaining taco sauce.
http://www.food.com/recipe/jack-in-the-box-tacos
Ingredients:
Yield:
12
tacos Units: US | Metric
1 lb ground beef
1/2 cup refried beans
1/4 teaspoon salt
2 tablespoons chili powder
1/4 cup mild taco sauce (Ortega or Pico Pica brand or any smooth taco sauce, no chunks of tomato and stuff)
12 soft corn tortillas (try to use thin ones and warm them up before using so they don't crack when you fold them)
3 cups cooking oil, crisco oil will give the tacos a taste closest to the original
6 slices American cheese
1 head finely chopped lettuce
Directions:
Slowly brown the ground beef over low heat, using a wooden spoon to chop and smoosh the meat, keep it very fine and smooth.
When the beef is brown, drain the fat.
Add the refried beans and use the wooden spoon to smash the whole beans into the mixture, creating a smooth texture.
Add the salt, chili powder, and 2 tablespoons of the taco sauce to the mixture; remove from the heat.
In another skillet, heat 1/4 inch of oil until hot (test with a small piece of tortilla, it should bubble when dropped into the oil).
Spread 1/12 of the beef mixture on the center of each corn tortilla.
Fold the tortillas over and press so that the beef filling acts as an adhesive and holds the sides together.
Drop each taco into the pan of hot oil and fry on both sides until crispy.
When cooked, remove the tacos from the oil and place them on a rack or some paper towels until they are a little cooler.
1
Pry open each taco slightly; add 1/2 slice of American cheese (cut diagonally) and some lettuce; top with about 1 1/2 teaspoons of the remaining taco sauce.
http://www.food.com/recipe/jack-in-the-box-tacos
Crunchy Black Bean Tacos
Ingredients:
2 C. black beans, cooked
½ C. red onion, minced
1 tsp. cumin
1 tsp. paprika
2 Tbsp. cilantro, chopped
4-6 ounces pepper jack cheese, grated
2 Tbsp. olive oil
1 avocado, sliced
Pinch of salt and pepper
8 corn tortillas
Hot sauce
Salsa
Sour cream
Directions:
In a medium bowl, add beans along with red onion, cilantro, and spices. Add a pinch of salt and lightly mash all of the ingredients together. Grate your cheese and have it ready as well.
In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat.
Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese.
Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.
As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more at once.
Cook each taco for about 3 minutes per side until they are nicely browned and crispy.
When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out.
Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
Note: Corn tortillas are resilent to heat. Don’t worry about burning them. They are very flexible. Just be sure to cook them on each side long enough to get them really crispy.
Ingredients:
2 C. black beans, cooked
½ C. red onion, minced
1 tsp. cumin
1 tsp. paprika
2 Tbsp. cilantro, chopped
4-6 ounces pepper jack cheese, grated
2 Tbsp. olive oil
1 avocado, sliced
Pinch of salt and pepper
8 corn tortillas
Hot sauce
Salsa
Sour cream
Directions:
In a medium bowl, add beans along with red onion, cilantro, and spices. Add a pinch of salt and lightly mash all of the ingredients together. Grate your cheese and have it ready as well.
In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat.
Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese.
Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.
As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more at once.
Cook each taco for about 3 minutes per side until they are nicely browned and crispy.
When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out.
Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
Note: Corn tortillas are resilent to heat. Don’t worry about burning them. They are very flexible. Just be sure to cook them on each side long enough to get them really crispy.
Baked Tacos
Ingredients:
2 lbs ground beef
4 teaspoons dried minced onion
3 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon dried oregano
1/8 teaspoon cayenne pepper
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans
2 cups shredded Colby-jack cheese
18-20 hard taco shells
Optional Condiments-
lettuce (shredded)
tomato (diced)
Salsa
Guacamole
Cooking Instructions:
Preheat the oven to 400 degrees.
In a small bowl combine dried minced onion, chili powder, cornstarch, garlic powder, cumin, oregano, and cayenne pepper. Mix well and set aside.
In a large skillet brown ground beef over medium-high heat. Drain off any excess liquid. Add refried beans, tomato sauce, and prepared taco seasoning. Mix well.
Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell.
Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. Remove from the oven and top with any optional condiments for serving.
(Makes 8-10 Servings)
Ingredients:
2 lbs ground beef
4 teaspoons dried minced onion
3 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon dried oregano
1/8 teaspoon cayenne pepper
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans
2 cups shredded Colby-jack cheese
18-20 hard taco shells
Optional Condiments-
lettuce (shredded)
tomato (diced)
Salsa
Guacamole
Cooking Instructions:
Preheat the oven to 400 degrees.
In a small bowl combine dried minced onion, chili powder, cornstarch, garlic powder, cumin, oregano, and cayenne pepper. Mix well and set aside.
In a large skillet brown ground beef over medium-high heat. Drain off any excess liquid. Add refried beans, tomato sauce, and prepared taco seasoning. Mix well.
Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell.
Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. Remove from the oven and top with any optional condiments for serving.
(Makes 8-10 Servings)
Claudia's Flautas
1 pound ground beef
1 egg
2 or three serrano pepper (seeded)
1/4 c onion (finely chopped)
palmful of cilantro finely chopped
3 or 4 tbsp worcestershire sauce
2 cloves garlic, finely chopped
salt and pepper
corn tortillas
vegetable oil for frying
In a medium size bowl, add all ingredients and mix well with your hands
.
Heat oil in large pan and place one or two tortillas at a time in the hot oil (this is to make them easy to roll, don't fry them yet) After the tortillas have been dipped in hot oil, stack them on a plate and cover to keep warm.
On a cutting board or countertop lay out 3 to 6 tortillas and place about a tbsp of meat filling in the center and pinch it out so that it covers each side of the tortillas, roll it up tight like a cigar. Continue rolling the rest of your flautas until you have no meat filling left. Place them in a long baking dish, covering each layer with plastic wrap and refrigerate for a few hours or overnight.
Place a toothpick in each flauta and place in another dish or container.In a large pot heat vegetable oil on medium heat. When oil is hot, add 3 or 4 flautas one at a time and fry until golden. Place fried flautas on a paper towel lined sheet.
1 pound ground beef
1 egg
2 or three serrano pepper (seeded)
1/4 c onion (finely chopped)
palmful of cilantro finely chopped
3 or 4 tbsp worcestershire sauce
2 cloves garlic, finely chopped
salt and pepper
corn tortillas
vegetable oil for frying
In a medium size bowl, add all ingredients and mix well with your hands
.
Heat oil in large pan and place one or two tortillas at a time in the hot oil (this is to make them easy to roll, don't fry them yet) After the tortillas have been dipped in hot oil, stack them on a plate and cover to keep warm.
On a cutting board or countertop lay out 3 to 6 tortillas and place about a tbsp of meat filling in the center and pinch it out so that it covers each side of the tortillas, roll it up tight like a cigar. Continue rolling the rest of your flautas until you have no meat filling left. Place them in a long baking dish, covering each layer with plastic wrap and refrigerate for a few hours or overnight.
Place a toothpick in each flauta and place in another dish or container.In a large pot heat vegetable oil on medium heat. When oil is hot, add 3 or 4 flautas one at a time and fry until golden. Place fried flautas on a paper towel lined sheet.
Homemade Flour Tortillas
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard or butter
1 1/2 cups water
Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
Nutritional Information Amount Per Serving Calories: 86 | Total Fat: 1.3g | Cholesterol: 1mg
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard or butter
1 1/2 cups water
Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
Nutritional Information Amount Per Serving Calories: 86 | Total Fat: 1.3g | Cholesterol: 1mg
Texas Flour Tortillas
Ingredients:
2 cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk
Method:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.
www.homesick texan.com
Ingredients:
2 cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk
Method:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.
www.homesick texan.com
Tostados
8 - 6” Tortillas (I used Mission Extra Thin Yellow Corn Tortillas)
Cooking Spray
1 (16 oz) can fat free refried beans
½ c queso dip (I used Wholly Guacamole Queso Blanco – if this isn’t sold near you, you can sub another salsa con queso dip)
2-3 c shredded lettuce
½ c guacamole (I used Wholly Guacamole Classic)
1 small tomato, diced
cilantro
Preheat the oven to 350.
Lightly mist both sides of each tortilla with cooking spray and lay flat on an ungreased baking sheet. Place in the oven and bake for about 3 minutes. Flip tortillas and continue to bake for another 3 minutes or until tortillas are crispy and golden. Oven times may vary a bit so be sure to check your tortillas so they do not burn.
While the tortillas are baking, transfer the refried beans into a small dish and microwave on high for about two minutes or until warm. Remove and stir.
When the tortillas are done, evenly divide refried beans onto each tortilla and spread across the top, leaving a little space around the edge (each tostada gets a little less than a ¼ cup of beans). Top the beans on each tostada with a tablespoon of queso dip. Pile some shredded lettuce on each tostada, followed by a tablespoon of guacamole and a sprinkling of tomatoes and cilantro to taste.
Yields 4 (2 tostada) servings. Weight Watchers Points Plus: 7 per serving.
8 - 6” Tortillas (I used Mission Extra Thin Yellow Corn Tortillas)
Cooking Spray
1 (16 oz) can fat free refried beans
½ c queso dip (I used Wholly Guacamole Queso Blanco – if this isn’t sold near you, you can sub another salsa con queso dip)
2-3 c shredded lettuce
½ c guacamole (I used Wholly Guacamole Classic)
1 small tomato, diced
cilantro
Preheat the oven to 350.
Lightly mist both sides of each tortilla with cooking spray and lay flat on an ungreased baking sheet. Place in the oven and bake for about 3 minutes. Flip tortillas and continue to bake for another 3 minutes or until tortillas are crispy and golden. Oven times may vary a bit so be sure to check your tortillas so they do not burn.
While the tortillas are baking, transfer the refried beans into a small dish and microwave on high for about two minutes or until warm. Remove and stir.
When the tortillas are done, evenly divide refried beans onto each tortilla and spread across the top, leaving a little space around the edge (each tostada gets a little less than a ¼ cup of beans). Top the beans on each tostada with a tablespoon of queso dip. Pile some shredded lettuce on each tostada, followed by a tablespoon of guacamole and a sprinkling of tomatoes and cilantro to taste.
Yields 4 (2 tostada) servings. Weight Watchers Points Plus: 7 per serving.
Roasted Bell Pepper Tostadas
2-3 bell peppers
1 onion
1 teaspoon each cumin, chili powder, smoked sweet paprika
1 can black beans
garlic
tostada shells (3-4)
scallions
sour cream and salsa
Coarse chop the peppers, coat with oil and spices.
Roast at 400 for 20-30 minutes.
In a food processor, puree the black beans with the garlic. Add spices if you want.
Spread the puree on the tostada, top with peppers, scallions, and sour cream and salsa!
Other topping ideas: avocado, cheese, cilantro, enchilada sauce, etc.
2-3 bell peppers
1 onion
1 teaspoon each cumin, chili powder, smoked sweet paprika
1 can black beans
garlic
tostada shells (3-4)
scallions
sour cream and salsa
Coarse chop the peppers, coat with oil and spices.
Roast at 400 for 20-30 minutes.
In a food processor, puree the black beans with the garlic. Add spices if you want.
Spread the puree on the tostada, top with peppers, scallions, and sour cream and salsa!
Other topping ideas: avocado, cheese, cilantro, enchilada sauce, etc.
SWEET MEXICAN CORN CAKE
Ingredients:
1/4 cup butter, unsalted
2 tablespoons shortening
1/2 cup masa harina
3 tablespoons cold water
10 ounces frozen corn kernels, * See Note
3 tablespoons cornmeal
1/4 cup sugar
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt
Whip butter and shortening in mixing bowl until fluffy and creamy. Add masa harina gradually and mix thoroughly. Add water gradually, mixing thoroughly. Blend corn kernels until coarsley chopped. Stir into masa mixture.
Mix cornmeal, sugar, whipping cream, baking powder and salt in large bowl. Add butter-masa mixture; mix until blended. Pour masa mixture into 8" greased baking pan. Cover with foil and bake at 350 degrees F until corn cake is firm, 40 to 50 minutes.
Allow to stand at room temperature 15 minutes before cutting into squares. Or use ice cream scoop to serve.
**You can use cream style corn
Ingredients:
1/4 cup butter, unsalted
2 tablespoons shortening
1/2 cup masa harina
3 tablespoons cold water
10 ounces frozen corn kernels, * See Note
3 tablespoons cornmeal
1/4 cup sugar
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt
Whip butter and shortening in mixing bowl until fluffy and creamy. Add masa harina gradually and mix thoroughly. Add water gradually, mixing thoroughly. Blend corn kernels until coarsley chopped. Stir into masa mixture.
Mix cornmeal, sugar, whipping cream, baking powder and salt in large bowl. Add butter-masa mixture; mix until blended. Pour masa mixture into 8" greased baking pan. Cover with foil and bake at 350 degrees F until corn cake is firm, 40 to 50 minutes.
Allow to stand at room temperature 15 minutes before cutting into squares. Or use ice cream scoop to serve.
**You can use cream style corn
The Mrs's Homemade Tamales
Ingredients:
For the The Meat Filling:
1 (4 pound) beef chuck roast
1 tsp salt
1 tsp black pepper
2 tablespoons olive oil
1 large onion, chopped
2 (7oz) cans diced green chiles
2 tablespoons chili powder
2 (5oz) bottles hot sauce (I like Franks)
1 tablespoon garlic powder
*water & 1 beef bouillon cube
For the Masa Dough:
3 cups lard (or vegetable shortening, although it won't be as moist)
1 tablespoon salt
9 cups masa harina
5 cups beef broth
For the wrapping:
3 (8oz) packages corn husks
Instructions:
Salt & pepper the chuck roast on each side. Heat the olive oil in a skillet, and brown the roast on each side. Place the roast in a slowcooker & top with the onion, green chiles, chili powder, garlic powder, & hot sauce. Pour in enough water to cover 1/3 of the roast & toss in the beef bouillon cube.
Cover & cook on high for 6 hours, checking to be sure there is always at least a small amount of liquid in the bottom. Reduce heat to low & continue cooking for another 2 hours.
Shred the meat, and let it cool. Taste it, and add more hot sauce if you want it spicier. I like mine plenty spicy. I refrigerate mine overnight & assemble the tamales the next day.
Soak the corn husks in a large container full of warm water & allow to soak for 3 hours.
Now, for the masa. Place the lard & salt in a large mixing bowl & beat on high speed until fluffy. Add masa harina & beat at a low speed until combined. Pour in beef broth a little at a time while mixing until the masa is the consistency of soft cookie dough.
Drain water from husks. One at a time, flatten out each husk, with the narrow end facing you, and spread about 2 tablespoons of prepared masa mixture onto the top 2/3 of the husk. Spread about 2 tablespoons of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale & tied with a piece of cooking twice or a small strip of corn husk.
Place tamales in a steamer basket in a stockpot. Steam over boiling water for 1 hour, or until masa is firm & holds it shape.
Make sure the pot doesn't run out of water!
www.happyhomemaker.com
Traditional Tamales
3 1/2 lbs pork shoulder or 3 1/2 lbs pork butt , trimmed of fat and cut up
10 cups water
1 medium onion , quartered
3 garlic cloves , minced
3 1/2 teaspoons salt
4 cups red chili sauce (see Red Chili Sauce below)
3/4 cup shortening
6 cups masa harina
1 1/2 teaspoons baking powder
50 dried corn husks (about 8 inches long)
Directions:
In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.
Simmer covered, about 2 1/2 hours or until meat is very tender.
Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow
you to easily remove the fat if you desire to do so).
Shred the meat using 2 forks, discarding fat.
Strain the broth and reserve 6 cups.
In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.
To make masa beat shortening on medium speed in a large bowl for 1 minute.
In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.
Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).
In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).
Place about 1 tablespoon meat and sauce mixture in the middle of the masa.
Fold in sides of husk and fold up the bottom.
Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
Lean the tamales in the basket, open side up.
Add water to Dutch oven just below the basket
Bring water to boil and reduce heat.
Cover and steam 40 minutes, adding water when necessary.
To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.
Red Chili Sauce
15 large dried chilies (such as Anaheim, New Mexico, California, or pasilla)
4 -5 garlic cloves
2 teaspoons ground cumin
1 teaspoon salt
2 teaspoons all-purpose flour
2 teaspoons olive oil or 2 teaspoons melted shortening
Directions:
Remove stems and seeds from dried chili peppers.
Place peppers in a single layer on a baking sheet.
Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.
Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool.
Put peppers and 2 1/2 cups of the soaking water into a blender (save the remaining soaking water).Add garlic, cumin and salt.Cover and blend until smooth.
In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned.Carefully stir in blended chili mixture.
Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of the remaining soaking water until you reach the desired thickness) Use this sauce for traditional tamales, Traditional Tamales (Pork).
Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands throughly with soap and water to remove all of the chili oils.
http://www.food.com/recipe/traditional-tamales-pork-15286#ixzz1szmWyAJr
3 1/2 lbs pork shoulder or 3 1/2 lbs pork butt , trimmed of fat and cut up
10 cups water
1 medium onion , quartered
3 garlic cloves , minced
3 1/2 teaspoons salt
4 cups red chili sauce (see Red Chili Sauce below)
3/4 cup shortening
6 cups masa harina
1 1/2 teaspoons baking powder
50 dried corn husks (about 8 inches long)
Directions:
In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.
Simmer covered, about 2 1/2 hours or until meat is very tender.
Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow
you to easily remove the fat if you desire to do so).
Shred the meat using 2 forks, discarding fat.
Strain the broth and reserve 6 cups.
In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.
To make masa beat shortening on medium speed in a large bowl for 1 minute.
In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.
Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).
In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).
Place about 1 tablespoon meat and sauce mixture in the middle of the masa.
Fold in sides of husk and fold up the bottom.
Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
Lean the tamales in the basket, open side up.
Add water to Dutch oven just below the basket
Bring water to boil and reduce heat.
Cover and steam 40 minutes, adding water when necessary.
To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.
Red Chili Sauce
15 large dried chilies (such as Anaheim, New Mexico, California, or pasilla)
4 -5 garlic cloves
2 teaspoons ground cumin
1 teaspoon salt
2 teaspoons all-purpose flour
2 teaspoons olive oil or 2 teaspoons melted shortening
Directions:
Remove stems and seeds from dried chili peppers.
Place peppers in a single layer on a baking sheet.
Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.
Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool.
Put peppers and 2 1/2 cups of the soaking water into a blender (save the remaining soaking water).Add garlic, cumin and salt.Cover and blend until smooth.
In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned.Carefully stir in blended chili mixture.
Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of the remaining soaking water until you reach the desired thickness) Use this sauce for traditional tamales, Traditional Tamales (Pork).
Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands throughly with soap and water to remove all of the chili oils.
http://www.food.com/recipe/traditional-tamales-pork-15286#ixzz1szmWyAJr
Corn and Poblano Lasagna
4 tablespoons unsalted butter, divided
3 cloves garlic, minced, divided
2 cups fresh corn kernels (from about 2 ears), or frozen and thawed
2 cups heavy cream
1 teaspoon fresh thyme
Salt and freshly ground black pepper
1/2 cup thinly sliced white onion
1 large zucchini, thinly sliced lengthwise
4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
12 (7 by 3-inch) no-boil lasagna sheets
2 cups shredded Oaxaca cheese, or mozzarella
Directions
Preheat the oven to 350 degrees F.
Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.
Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.
Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.
4 tablespoons unsalted butter, divided
3 cloves garlic, minced, divided
2 cups fresh corn kernels (from about 2 ears), or frozen and thawed
2 cups heavy cream
1 teaspoon fresh thyme
Salt and freshly ground black pepper
1/2 cup thinly sliced white onion
1 large zucchini, thinly sliced lengthwise
4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
12 (7 by 3-inch) no-boil lasagna sheets
2 cups shredded Oaxaca cheese, or mozzarella
Directions
Preheat the oven to 350 degrees F.
Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.
Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.
Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.
Pork Carnitas
Ingredients:
3 1/2 pound pork shoulder(pork butt)
3 tbsp of tomato paste
4-5 cloves of garlic
1 bay leaf
1 1/2 tbsp cumin
1 tbsp oregano
1 tbsp black pepper
2 1/2 tsp salt
1 chopped yellow onion, cut in 1-2 inch pieces
1 quart chicken or beef stock
water to just cover
Place pork into crockpot or dutch oven, along with tomato, garlic, bay leaf, cumin, oregano, salt, and pepper. Add chunks of onion, beef stock, and water (enough to cover the pork. Bring to a simmer. Cook on low for about 3 hours, until fork tender. Lift the roast out of the pot using a slotted spoon. Take two forks and shred the pork.
Place in hot oven 450 for about 20-25 minutes, the meat will crisp up and the fat will render.
Remove from oven and chop. Now it's ready for some tortillas.
**Save the juice for Pozole
You can add jalapenos, adobe, oranges, etc.
Ingredients:
3 1/2 pound pork shoulder(pork butt)
3 tbsp of tomato paste
4-5 cloves of garlic
1 bay leaf
1 1/2 tbsp cumin
1 tbsp oregano
1 tbsp black pepper
2 1/2 tsp salt
1 chopped yellow onion, cut in 1-2 inch pieces
1 quart chicken or beef stock
water to just cover
Place pork into crockpot or dutch oven, along with tomato, garlic, bay leaf, cumin, oregano, salt, and pepper. Add chunks of onion, beef stock, and water (enough to cover the pork. Bring to a simmer. Cook on low for about 3 hours, until fork tender. Lift the roast out of the pot using a slotted spoon. Take two forks and shred the pork.
Place in hot oven 450 for about 20-25 minutes, the meat will crisp up and the fat will render.
Remove from oven and chop. Now it's ready for some tortillas.
**Save the juice for Pozole
You can add jalapenos, adobe, oranges, etc.
Pork Carnitas
4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes
1 1/2 tsp salt
3/4 tsp pepper
1 tsp ground cumin
1 onion, peeled and halved
2 bay leaves
1 tsp dried oregano
2 Tb fresh lime juice
2 C water
1 medium orange, juiced and keep the spent halves
Adjust oven rack to lower middle position and heat to 300 degrees. Combine all the ingredients in a large Dutch oven, including the spent orange halves and juice. Bring the mixture to a simmer over medium-high heat, uncovered. Once it simmers, cover pot and transfer it to the oven. Cook until the meat falls apart when prodded with a fork, about 2 hours.
Remove the pot from the oven and turn on the broiler. Use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan. Remove and discard everything from the pot except for the cooking liquid. Place pot over high heat on the stove and boil until thick and syrupy, about 20 minutes. You should have about 1 C of liquid remaining when it is finished.
While the liquid is reducing, use two forks to pull each cube of pork into three equal sized pieces. Once the liquid has become a syrup, gently fold in the pieces of pork into the pot. Try not to break up the pork any further. Taste and add additional salt and pepper.
Spread the pork back onto the foil lined pan and evenly spread the meat around so there is a single layer of meat. Place the jelly roll pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes. Using a wide metal spatula, flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, 5 to 8 minutes. Serve immediately in a tortilla with all your favorite toppings.
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4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes
1 1/2 tsp salt
3/4 tsp pepper
1 tsp ground cumin
1 onion, peeled and halved
2 bay leaves
1 tsp dried oregano
2 Tb fresh lime juice
2 C water
1 medium orange, juiced and keep the spent halves
Adjust oven rack to lower middle position and heat to 300 degrees. Combine all the ingredients in a large Dutch oven, including the spent orange halves and juice. Bring the mixture to a simmer over medium-high heat, uncovered. Once it simmers, cover pot and transfer it to the oven. Cook until the meat falls apart when prodded with a fork, about 2 hours.
Remove the pot from the oven and turn on the broiler. Use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan. Remove and discard everything from the pot except for the cooking liquid. Place pot over high heat on the stove and boil until thick and syrupy, about 20 minutes. You should have about 1 C of liquid remaining when it is finished.
While the liquid is reducing, use two forks to pull each cube of pork into three equal sized pieces. Once the liquid has become a syrup, gently fold in the pieces of pork into the pot. Try not to break up the pork any further. Taste and add additional salt and pepper.
Spread the pork back onto the foil lined pan and evenly spread the meat around so there is a single layer of meat. Place the jelly roll pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes. Using a wide metal spatula, flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, 5 to 8 minutes. Serve immediately in a tortilla with all your favorite toppings.
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Cheesy Enchilada Stack
1 lb. Lean ground beef
2 (10 oz) can Red Enchilada Sauce (Our favorite is the Old El Paso brand)
6 (8 inch) flour tortillas
1 (8 oz) bag Shredded Cheddar Cheese
1 (16 oz) can refried beans
2 (4 oz) cans diced green chilies
1 bunch green onions
Cook the beef in a skillet over MED-HIGH heat until well browned. Drain off fat.
Stir 1/2 cup enchilada sauce in the skillet with the beef. Spray a baking sheet with non-stick cooking spray.
Place 1 tortilla onto the baking sheet. Top with 1/3 of the beef mixture and 1/4 cup cheese.
Top with 1 tortilla, half the refried beans, 1/2 cup enchilada sauce, 1 can drained green chilies, and 1/4 cup cheese.
Repeat the layers one more time.
Top with 1 tortilla, remaining beef mixture and 1/4 cup cheese.
Top with remaining tortilla. Cover the stack with aluminum foil.
Bake at 400 F for 40 minutes or until the filling is hot. Uncover the stack and top with remaining enchilada sauce, cheese and green onion.
Bake 5 more minutes or until the cheese is melted.
Cut the stack into 6 wedges.
1 lb. Lean ground beef
2 (10 oz) can Red Enchilada Sauce (Our favorite is the Old El Paso brand)
6 (8 inch) flour tortillas
1 (8 oz) bag Shredded Cheddar Cheese
1 (16 oz) can refried beans
2 (4 oz) cans diced green chilies
1 bunch green onions
Cook the beef in a skillet over MED-HIGH heat until well browned. Drain off fat.
Stir 1/2 cup enchilada sauce in the skillet with the beef. Spray a baking sheet with non-stick cooking spray.
Place 1 tortilla onto the baking sheet. Top with 1/3 of the beef mixture and 1/4 cup cheese.
Top with 1 tortilla, half the refried beans, 1/2 cup enchilada sauce, 1 can drained green chilies, and 1/4 cup cheese.
Repeat the layers one more time.
Top with 1 tortilla, remaining beef mixture and 1/4 cup cheese.
Top with remaining tortilla. Cover the stack with aluminum foil.
Bake at 400 F for 40 minutes or until the filling is hot. Uncover the stack and top with remaining enchilada sauce, cheese and green onion.
Bake 5 more minutes or until the cheese is melted.
Cut the stack into 6 wedges.
Cheesy Enchilada Casserole
1 pound lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
2 1/2 cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup reduced-fat sour cream *Note: I used 1/2 cup
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro
Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.
1 pound lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
2 1/2 cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup reduced-fat sour cream *Note: I used 1/2 cup
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro
Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.