Labels:
Main Dish,
Mexican
Lime-Cilantro Rice
2 T. oil
4 c. long grain rice (8 cups water)
1 bunch cilantro, finely chopped
juice of 2 limes
2 tsp. crushed garlic
Heat oil in a large skillet. Add rice, cilantro, and garlic. Saute 3-5 minutes, stirring frequently. Add water and lime juice and bring to boil. Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes). You can also use a rice cooker if you have one.
Cafe Rio-Pork
Pork roast
1 (16 oz.) bottle of salsa
1 can coke
2 c. brown sugar
Place pork in crock-pot and fill in half way up with water. Cook roast on high for 5 hours. Drain off water. Cut pork in thirds. Mix together ingredients (salsa, coke, brown sugar) and put on top of pork. Cook and additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.
Creamy Tomatilla Salad Dressing
1/2 packet hidden valley ranch buttermilk dressing
1/2 c. buttermilk
1/2 c. mayo or sour cream
1-2 tomatilla (peel off outer leaf/shell)
1/2 tsp. crushed garlic
1/3 bunch bunch fresh cilantro
1/2 tsp. cayenne pepper
juice from 1 lime
salt and pepper
Blend all ingredients in the blender. Refrigerate.
I like to prepare this salad style. Tortilla on bottom with rice, then pork and the garnish with lettuce,dressing, avocado, tomatoes, and shredded cheese.
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Skillet Enchiladas
Labels:
Main Dish,
Mexican
Serves 2-3
½ lb. ground beef
Taco seasoning to taste*
1 (8 oz) can tomato sauce*
2 or 3 tortillas cut in bite size strips (I usually use flour, but I think it would be good with corn too)
1 can of corn OR Frozen corn (how much you want)
Cheddar cheese (how much you want)
Brown ground beef. Drain. Add remaining ingredients. Cook until warmed through.
Serve.
It is also really easy to make a larger amount to serve more people. I usually figure one
tortilla per person and adjust the other ingredients as needed.
*You can also use enchilada sauce to replace the tomato sauce and taco seasoning.
By Andrea Peterson
Serves 2-3
½ lb. ground beef
Taco seasoning to taste*
1 (8 oz) can tomato sauce*
2 or 3 tortillas cut in bite size strips (I usually use flour, but I think it would be good with corn too)
1 can of corn OR Frozen corn (how much you want)
Cheddar cheese (how much you want)
Brown ground beef. Drain. Add remaining ingredients. Cook until warmed through.
Serve.
It is also really easy to make a larger amount to serve more people. I usually figure one
tortilla per person and adjust the other ingredients as needed.
*You can also use enchilada sauce to replace the tomato sauce and taco seasoning.
By Andrea Peterson
Mexican Enchilada Sauce
Labels:
Mexican,
sauce
(from recipezaar.com)
1 ½ TB chili powder
3 TB flour
1 tsp cocoa powder
½ tsp garlic salt
1 tsp oregano
3 cups water
1 (8 oz) can tomato sauce
Combine all dry ingredients in a small bowl. Stirring constantly,
slowly add enough of the water to make a thin paste. Pour into pan
and add rest of water. Cook over medium heat stirring constantly,
until mixture thickens (it has never thickened much for me, I usually
just bring it to a gentle boil). Stir in tomato sauce. Use in your
favorite enchilada recipe.
By Andrea Peterson
(from recipezaar.com)
1 ½ TB chili powder
3 TB flour
1 tsp cocoa powder
½ tsp garlic salt
1 tsp oregano
3 cups water
1 (8 oz) can tomato sauce
Combine all dry ingredients in a small bowl. Stirring constantly,
slowly add enough of the water to make a thin paste. Pour into pan
and add rest of water. Cook over medium heat stirring constantly,
until mixture thickens (it has never thickened much for me, I usually
just bring it to a gentle boil). Stir in tomato sauce. Use in your
favorite enchilada recipe.
By Andrea Peterson
vegetarian tacos!
Labels:
Main Dish,
Mexican,
Taco,
Vegetarian
I know I know......what are tacos without meat.......but lentils are sooo much cheaper than burger...........and elk burger tacos are nasty............but Richard likes them...............so they must be good!
1 t. oil
1 onion, small dice
garlic, however much you like (i put 4 cloves in, the recipe calls for 1)
1 T. chili powder
2 t. cumin
1 t. oregano
1 cup lentils
2 cups chix broth
1 cup salsa
crunchy taco shells
Heat oil in a large skillet over medium high heat. Saute onion over medium heat 1-2 minutes until onion is translucent. Add garlic, saute 1 minute. Add chili powder, cumin, oregano, lentils and cook 1-2 minutes. Add chicken broth, cover the pan and simmer until water is gone (~20minutes - watch it close). Stir in salsa and serve in taco shells!
I know I know......what are tacos without meat.......but lentils are sooo much cheaper than burger...........and elk burger tacos are nasty............but Richard likes them...............so they must be good!
1 t. oil
1 onion, small dice
garlic, however much you like (i put 4 cloves in, the recipe calls for 1)
1 T. chili powder
2 t. cumin
1 t. oregano
1 cup lentils
2 cups chix broth
1 cup salsa
crunchy taco shells
Heat oil in a large skillet over medium high heat. Saute onion over medium heat 1-2 minutes until onion is translucent. Add garlic, saute 1 minute. Add chili powder, cumin, oregano, lentils and cook 1-2 minutes. Add chicken broth, cover the pan and simmer until water is gone (~20minutes - watch it close). Stir in salsa and serve in taco shells!
Chicken Chimichangas
Labels:
Main Dish,
Mexican
2 cups cooked chicken-shredded
1/4 cup chopped onion
1/2 tsp garlic powder
1/2 tsp chili powder
8 flour tortillas
shredded cheese
oil
lettuce
guacamole dip
sour cream
salsa
Combine chicken, onions, garlic powder and chili powder and stir until mixed. Spoon mixture in center of large tortilla and sprinkle with cheese. Fold in ends and roll. Pour oil 1 inch deep in large skillet and heat to 375 degrees or until a cube of bread with turn brown in 40 seconds. Carefully place filled tortillas in oil. Fry until golden brown and crisp. Turn with tongs and fry other side. Drain on paper towels. Serve on shredded lettuce. Top with guacamole, sour cream, and salsa.
**For a healthier version arrange on a baking stone and bake at 350 degrees for 20 minutes.
Guacamole:
2 large ripe avocados
1 Tablespoon lemon juice
1/3 cup salsa
Cut avocado in half and remove pit. Carefully peel off skin. Mash with a fork. Add lemon juice and salsa and stir with a fork until smooth.
2 cups cooked chicken-shredded
1/4 cup chopped onion
1/2 tsp garlic powder
1/2 tsp chili powder
8 flour tortillas
shredded cheese
oil
lettuce
guacamole dip
sour cream
salsa
Combine chicken, onions, garlic powder and chili powder and stir until mixed. Spoon mixture in center of large tortilla and sprinkle with cheese. Fold in ends and roll. Pour oil 1 inch deep in large skillet and heat to 375 degrees or until a cube of bread with turn brown in 40 seconds. Carefully place filled tortillas in oil. Fry until golden brown and crisp. Turn with tongs and fry other side. Drain on paper towels. Serve on shredded lettuce. Top with guacamole, sour cream, and salsa.
**For a healthier version arrange on a baking stone and bake at 350 degrees for 20 minutes.
Guacamole:
2 large ripe avocados
1 Tablespoon lemon juice
1/3 cup salsa
Cut avocado in half and remove pit. Carefully peel off skin. Mash with a fork. Add lemon juice and salsa and stir with a fork until smooth.
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