Thursday, April 30, 2009

Beef Empanadas Recipe

Filling for Beef Empanadas Recipe

* 4 onions chopped
* 1/2 cup oil
* 1 tbsp paprika
* 1 lb ground beef
* salt, oregano, pepper
* 1 bouillon cube
* 3 eggs


Directions:
Fry onion in hot oil until cooked, lower the heat and add paprika and ground beef, when cooked add the rest of the spices, and the bouillon dissolved in 1/2 cup of water.Let it simmer for 5 to 10 minutes on low heat. When cool use to stuff the empanadas.

Ingredients for the Dough:

* 5 cups flour
* 2 tsp baking powder
* 1 tsp salt
* 1/4 lb lard
* 1 cup milk




Dough preparation:

Sift flour, baking powder and salt together, add melted lard and hot milk, mix little, mixing well, but not kneading. Let stand for 20 minutes and then roll it.

Cut in circles approximately 6" diameter, and put in each of them one tbsp stuffing, one olive, 2 or 3 raisins, one slice of hard boiled egg, moisten the edges and fold shaping them as triangles or rectangles, brush with egg white or milk, puncture in 2 or 3 spots.Place on a baking sheet and bake for 40 minutes at 375 F.

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Monday, April 27, 2009

Mexican Cornbread Recipe

* 1 packages 8.5 ounces corn muffin mix
* 1 eggs, lightly beaten
* 1/2 cup milk
* 1 can (11 ounces) Mexican-style corn, drained

Filling
* 1 can (15 ounces) chili without beans
* 1/2 cup green onions with tops, thinly sliced
* 1/2 cup pitted ripe olives, drained and chopped
* 1 cup (4 ounces) shredded Cheddar cheese
* 1 cup (4 ounces) shredded Monterey Jack cheese
* Sour cream (optional)

Preheat oven to 350°F Using 12 by 12 cake pan spray lightly with vegetable oil. In 2-Qt. mixing bowl, combine corn muffin mix, eggs, milk, and corn; mix until well blended.

Bake 20 minutes. Remove to Nonstick Cooling Rack. Cool corn bread in Pan 10 minutes; turn out onto serving plates. In 1 Qt. saucepan, heat chili over medium heat until hot.

Slice onions, chop olives in food chopper. top with cheese, green onions, and olives. Garnish with sour cream, if desired.

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Sunday, April 26, 2009

Chicken Flautas Recipe

Ingredients:


*Chicken boneless breasts or your choice.
* 1 teaspoon Cumin
* 3 tablespoons Chili powder
* 2 Garlic cloves or 1 teaspoon garlic powder
* 1 medium Onion
* 2 medium Bell peppers
* 3 tablespoons Cooking oil your choice
* 1 Canned whole tomatoes or chopped
* 2 cups chicken broth
* Salt to taste
* 12 to 24 Soft tortillas


Instructions:


In four quart pan add chicken breasts. Salt, cover with water, bring to boil, loosely cover. Cook over medium low heat for 1 hour, drain saving broth. Set chicken aside to cool.

When cooled, chop in small pieces. In same pot add oil, sauté` onion and bell peppers, diced. Cooking overlow heat till lightly sautéed. Add chicken cooking 3 or 4 more minutes.

In blender add can tomato's, chili powder, garlic, cumin, oregano. Pour mixture in pan along with 2 cups of broth. Bring to boil, cover and simmer over medium heat about 15 or 20 minutes, salt to taste.

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Saturday, April 25, 2009

Mexican Bean Dip Recipe

* 1 8 oz. pkg Philly Cream Cheese, softened
* 1 cup sour cream
* 1 can refried beans
* 1 tablespoon garlic, finely minced
* 1 tablespoon cilantro, chopped
* 2 tablespoon Lipton's onion soup mix
* 2 tablespoons chili powder
* 2 1/2 cups grated cheddar or Monterey Jack cheese
* 2 tablespoons chili powder
* pinch of salt
* 1 tablespoon Tabasco (green pepper sauce)

To begin with, marinate the garlic in the hot pepper sauce (or Tabasco if you couldn’t get hold of hot pepper sauce) for about 10 mins.

In another bowl, mix together the sour cream, cream cheese, beans, cilantro, onion soup mix and chili powder.

Taste it and if necessary, add a pinch of salt. When you think it tastes good, stir in the garlic and hot pepper sauce you mixed together earlier. Garnish with cheese.

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Friday, April 24, 2009

Taco Soup Recipe

Ingredients:

* 1 pound lean ground beef
* 1 large onion, chopped
* 3 cans (16 oz) mexican style chili beans, undrained
* 1 can (16 oz) whole kernel corn
* 1 can (16 oz) chopped tomatoes, undrained
* 1 can (15 oz) tomato sauce
* 2 cups water
* 1 can (14 1/2 oz) chopped green chiles
* 1 package taco seasoning
* 1 package dry ranch style salad dressing mix (optional)

Directions:

Cook ground beef and onion in large soup pot over medium high heat until meat is browned. Be sure to stir until it is crumbly. Drain well. Next, stir in remaining ingredients and bring to a boil and simmer uncovered for 15 minutes.

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Mexican Pork Recipe

INGREDIENTS:

* 2 tablespoons vegetable oil
* 2 pounds boneless pork shoulder
* 1 large onion, coarsely chopped
* 3 cloves garlic, chopped
* 2 (12 ounce) cans tomatillos, drained and chopped
* 1 (7 ounce) can diced green chile peppers
* 2 fresh jalapeno peppers, sliced
* 1/2 cup fresh chopped cilantro
* 1 teaspoon dried oregano
* salt and pepper to taste
* 1 quart water
* 1 cup shredded Monterey Jack cheese
* 1/4 cup sour cream
* 4 sprigs fresh cilantro, for garnish

DIRECTIONS:

Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Reserving the juices in the skillet, transfer the pork to a crock pot.

In the skillet with the pork juices over medium heat, saute the onion and garlic about 1 minute. Transfer to the crock pot, along with juices from the skillet. Mix the tomatillos, green chile peppers, jalapeno peppers, and cilantro into the slow cooker.

Season with oregano, salt, and pepper. Pour in 1 quart water, or enough to cover all ingredients. Cover, and cook on High for 6 to 7 hours.

Shred the cooked pork with a fork. Spoon the slow cooker mixture into bowls, and top with Monterey Jack cheese, sour cream, and fresh cilantro sprigs to serve.

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Thursday, April 23, 2009

Chipotle Salsa Recipe

Ingredients:
* 1 tomato
* 5 tomatillos
* chipotle chili as desired
* 1 onion, finely diced
* 1 clove of garlic
* 1 teaspoon of vinegar
* 1 teaspoon oil
* salt to taste

Directions:
Boil the tomatillos and the chilis in a cup of water for 15 minutes.

Liquify the chilis, the tomatoe, the tomatillos, the garlic and add the vinegar. Strain.

Fry the onion; add the above mixture and cook 10 minutes more, stirring constantly. Add salt and serve with warm tortillas.

May be served with queso añejo sprinkled on top (Romano cheese or dry or aged ricotta maybe substituted).

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Tortilla Soup Recipe

Ingredients:

* 3 tablespoons Olive Oil
* 2 corn tortillas cut into 1/4" strips
* 1 1/2 tablespoons minced fresh garlic
* 2 tablespoons minced white onion
* 1 1/2 teaspoon minced jalapeño pepper
* 1 pound white corn kernels
* 2 ripe red Tomatoes chopped
* 1/3 cup tomato paste
* 2 1/2 teaspoons ground Cumin
* 1 tablespoon salt
* 1/8 teaspoons ground White or black Pepper
* 1/2 teaspoons chili powder
* 2 avocados cut and diced
* 1 1/2 cups water
* 1 quart chicken stock
* corn tortilla chips
* 2 cups shredded cheddar cheese
* 1/2 cup chopped fresh cilantro


Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow.

Add garlic, onion and jalapeño pepper cook 1 to 2 minutes, until onion becomes translucent.

Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end.

Bring the soup to a low, even boil. Boil for 5 minutes. Remove soup from heat. Useing a blender process in batches the consistency of a course puree.

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Chicken Taquitos Recipe

Ingredients
*Chicken boneless breasts or your choice.
* 1 teaspoon Cumin
* 3 tablespoons Chili powder
* 2 Garlic cloves or 1 teaspoon garlic powder
* 1 medium Onion
* 2 medium Bell peppers
* 3 tablespoons Cooking oil your choice
* 1 Canned whole tomatoes or chopped
* 2 cups chicken broth
* Salt to taste
* 12 to 24 Soft tortillas

Instructions:
In four quart pan add chicken breasts. Salt cover with water, bring to boil, loosely cover. Cook over medium low heat for 1 hour, drain saving broth. Set chicken aside to cool.

When cooled, chop in small pieces. In same pot add oil, sauté` onion and bell peppers, diced. Cooking overlow heat till lightly sautéed. Add chicken cooking 3 or 4 more minutes.

In blender add can tomato's, chili powder, garlic, cumin, oregano Pour mixture in pan along with 2 cups of broth. Bring to boil, cover and simmer over medium heat about 15 or 20 minutes, salt to taste.

Heat oil in skillet. Cook corn tortillas, one at a time, in hot oil until soft, about 5 to 10 seconds; drain.

Strain liquid, then spoon 1 tablespoons of the chicken meat in center of each tortilla Roll the tortilla around the chicken filling into flute shape. Use a toothpicks to hold the tortilla in shape.

Fry chicken taquitos approximately 2-3 minutes or until tortilla holds its shape. Remove the toothpicks and serve 2-3 taquitos on a plate.
Serving Salsa, sour cream and guacamole on the side.

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Wednesday, April 22, 2009

Taco Dip Recipe

Ingredients

* ½ pound ground beef
* ½ cup water
* 1 envelope taco seasoning
* 1 8 ounce package cream cheese, softened
* 2 medium tomatoes, chopped
* 1 small onion, chopped
* 1 cups shredded lettuce
* ½ cup taco sauce
* 2 cups shredded cheddar cheese
* Tortilla chips

Taco Sauce
* 1 can (8 ounces) unseasoned tomato sauce
* 1 teaspoon ground cumin
* ¼ teaspoon garlic powder
* 2 teaspoons dried minced onion
* ½ teaspoon dried oregano
* ½ teaspoon Worcestershire sauce
* Cayenne pepper or hot sauce to taste
* Salt and pepper to taste

Directions:

Fry ground beef over medium heat until no longer pink, drain fat. Next, add taco seasoning and water and simmer for 10 to 15 minutes, keep warm.

In a medium bowl, beat the cream cheese and sour cream until smooth. Spread on a serving platter or large pizza pan. Layer with meat mixture, lettuce, tomatoes and onions. Drizzle on taco sauce and sprinkle cheese on top. Serve immediately with tortilla chips.

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Beef Burrito Recipe

Ingredients:

* 2 lbs ground beef
* 1 teaspoon Salt
* 2 tablespoons Chili powder
* 2 tablespoons Paprika
* 1 teaspoon Cumin
* 1 teaspoon Garlic powder or 2 cloves
* 1/2 diced Bell pepper
* 1/2 diced medium Onion
* Flour Tortillas

Instructions:

In 2 quart sauce pan add ground beef, salt, chili powder, garlic, cumin, paprika. Enough water to cover meat. Bring to a boil. Simmer over medium low heat about an hour.

Then add 1/2 medium chopped onion, 1/2 medium chopped bell pepper continue cooking 20 or 30 more minutes.

Heat flour tortilla on hot griddle are macro-wave 1 or 2-appormately 10 seconds 10 or 12-one minute.

Spoon about 2 or 3 tablespoons of beef evenly down center of each tortilla; sprinkle evenly with cheese. Roll up tortilla.

Serve with sour cream and salsa, if desired. Optional: Top each serving with lettuce, tomato, and avocado.

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Easy Enchiladas Recipe

Recipe Ingredients:

10 Flour Tortillas
1 Tbsp. Butter
1/2 cup Scallions or Green Onions chopped
1/2 cup Green Bell Peppers chopped
1 1/2 cups Water
16 oz. can Refried Beans
1 3/4 cup plain or jalapeño Monterey Jack Cheese shredded
2 Tomatoes chopped
1 cup Mission® Salsa
1 1/2 cups shredded Chicken cooked
1 pkg. Spanish Style Rice and Sauce
Vegetable Cooking Spray

Recipe Instructions:

1. In a 1 1/2 quart microwave-safe baking dish, microwave butter, green onions and bell peppers, uncovered on high (full power) for 2 minutes. Stir in water and packaged rice; continue to microwave for 10 more minutes
2. Stir in beans, 1 cup of cheese, tomatoes and chicken. Spread approximately 3/4 cup of filling on each tortilla and roll up.
3. Spray a 9 x 13 inch microwave-safe baking dish with cooking spray and arrange enchiladas seamside down. Top with salsa and remaining cheese. Cover with plastic wrap and microwave on high for 8 minutes, turning dish every 2 minutes.
4. Let stand 5 minutes before removing plastic wrap. Rolled enchiladas may be covered with plastic wrap and refrigerated for up to 6 hours. Top with salsa and cheese just before heating.

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