Mexican
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Refried bean from 2 lbs of beans 12 large flour tortillas 8 oz shredded cheese 1 large onion, chopped fine chopped peppers as desired Get the tortilla wraps to room temperature and separate them. Make sure they can be folded without cracking; if this is a problem it may help to warm them in a microwave a bit. For each burrito: Lay one tortilla on your working surface. Spoon exactly one twelfth of the bean mixture onto the center of the tortilla in a roughly rectangular blob. Sprinkle some cheese & onion on the ban mixture. Fold in the tortilla to form the two ends of the burrito. Fold one of the side flaps over the top and around side of the bean mix; you'll almost tuck it in under the bean mix so as to force the burrito into a round shape. Fold the other side over. [If you can't understand what to do from these instructions, don't sweat it too much; as long as you completely enclose the filling you're okay, and it's not hard to figure out your own filling method.] Set the burrito aside with these folded sides on the bottom. These freeze quite nicely. Two of these large ones (or one with side dishes) makes a meal. You could of course make smaller ones using the smaller wraps, though I'm not sure how many you'll get. An excellent variation is to brown a half pound of ground beef or turkey, drain it, and stir it into the refried beans before assembling burritos. |
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2-lb boneless pork with some fat, cut into 2" chunks 8 cups water 1/4 onion 2 cloves of garlic 1 tbs salt 1 tbs lard 1/2 cup freshly squeezed orange juice 1/2 cup milk ***Place the pork, water, onion, garlic and salt in a large pot or dutch oven. Cook, covered, over medium heat for 1 to 1 1/2 hours or until the pork is very tender. Drain the fat. Melt the lard in a saucepan. As soon as it bubbles, add the orange juice and the milk, then the pork. Cook, uncovered, over medium heat until the meat is browned, 15-20 minutes. (the orange juice and milk will cook off, leaving the pork brown). Drain the meat immediately and place in a colander to let the excess grease run off. Serve with hot corn tortillas and salsa, avocado or quacamole. To make the tacos you can add chopped onion, cilantro and some drops of freshly squeezed lime juice. |
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4 tbs flour 3 tbs chili powder 1/4 cup melted butter or oil 2 tsp ground cumin 1 tsp salt 1 beef bouillon cube (optional) 1/2 tsp garlic powder dash black pepper 3 cups boiling water 12 corn Tortillas 10 oz. grated cheese (cheddar/jack) 1 large onion, diced or chopped 1/2 cup green pepper, diced or chopped 1 1/2 cup cooking oil ( hot for frying) Brown the flour at about 450. for 10-15 minutes; stir it a couple of times but do not let it burn. Combine the browned flour with the other dry ingredients and blend with the butter (oil) over low heat until smooth. Slowly add the boiling water, about 1/2 cup at a time, stirring continuously. Add the bouillon cube and stir as you add the remaining water. Simmer the sauce for about one hour, stirring occasionally. Fry the Tortillas, one at a time, for about five to ten seconds per side in the hot oil (they should not get crisp, this is just to "cook" them a little--the time depends entirely on the temperature of the oil). Remove them from the oil, draining excess oil back into skillet and then dip them in the hot enchilada sauce. Place the tortilla on a plate for preparation; spoon about 1 tbs of a mixture of the onion and green pepper along a line about 1 1/2 inch from the center of the tortilla. Place about 1 tbs of cheese along that line also. Carefully roll the tortilla around the filling and place it seam side down in a rectangular baking dish. Repeat with all the tortillas. Pour the remaining sauce over the enchiladas and then spread some of the remaining onions/peppers over the top. Finally, top it with a generous portion of the grated cheese. Bake at about 300 for 15-20 minutes. DO NOT OVER COOK! |
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1 c. yellow cornmeal 1/2 c. bacon drippings or oil 2 eggs, beaten well 3/4 tsp. salt 1 c. milk 1/2 tsp. soda 1 can cream corn Mix these ingredients and set aside. 1 lb. ground meat 2 lbs. longhorn cheese, grated 1 med. onion, chopped 1 jalapeno pepper, chopped Saute ground meat and onion. Grease and heat a large black iron pot (or any pot that can go in the oven). Sprinkle a thin layer of cornmeal and let brown slightly. Pour 1/2 batter in pot then add meat, onions and pepper. Put cheese and then the rest of the batter. Bake at 350 degrees for 45-50 minutes. |
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1 (15 ounce) can white hominy, drained 1 (15 ounce) can black beans, rinsed and drained 1 cup diced white onion 1 cup diced green bell pepper 1 cup diced red bell pepper 1 cup diced green onions with tops 1/4 cup seeded and chopped jalapeno pepper 1 (24 ounce) jar picante sauce 2 tablespoons ground cumin 1 tablespoon salt 2 tablespoons white sugar 1/2 cup finely chopped cilantro 1 In a large bowl, gently stir together the hominy, black beans, onion, green and red peppers, green onion, jalapeno, picante sauce, cumin, salt, sugar and cilantro. Refrigerate at least an hour before serving. Serve with tortilla chips on a bed of lettuce. |
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1 doz. jumbo eggs [Hard Boiled] 4 Mezetta tamed Jalapeno peppers en escabeche, diced fine. 2 tsp. liquid from the jar of peppers 1/4 cup finely chopped fresh dill or 1 tsp. dried 1 tsp. green jalapeno Tabasco® sauce 2 Tbl. Miracle Whip 1 tsp. salt or to taste 1 tsp. ground black pepper or to taste Paprika Hard boil eggs and let cool. Peel the eggs and cut in half lengthwise. Remove yolks and add the rest of the ingredients except paprika and process by hand or food processor to a coarse paste. Fill a pastry bag with the yolk mixture and extrude into the halves of egg whites. [This can be done by hand with a fork or spoon]. Sprinkle the tops of the deviled eggs with paprika and serve. Serves 6-8 |
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16 oz. cream cheese 4 oz. chopped ripe olives 4 oz. chopped green chilies Chopped green onions 1/4 tsp. seasoned salt 1/4 tsp. chili powder 6 to 8 flour tortillas Mix all ingredients in softened cream cheese. Spread on tortillas. Roll up and refrigerate. Slice and serve with picante sauce. |
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12 oz. corkscrew pasta, cooked & cooled 4 oz. green chilies, chopped 16 oz. red kidney beans, drained 1/2 green pepper, chopped 1 (8 oz.) can corn, drained 1/2 c. celery, chopped 1/4 onion, chopped 2 tsp. fresh chopped parsley Mix together and set aside. Mix together: 1 tsp. chili powder 1/2 tsp. cumin 1/2 to 1 c. mayonnaise Pour over first mixture. Chill overnight. One chopped tomato can be added just before serving. |
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1 lb. whole potatoes, quartered 1/4 c. picante sauce 1 to 2 tsp. lime juice 1 tbsp. salad oil 1/4 tsp. salt 1/8 tsp. pepper 1 lg. tomato, chopped 1/2 c. pitted black olives, sliced 1/4 c. green onion, sliced 1 tbsp. parsley, snipped Cook potatoes until tender and drain. Combine picante sauce, lime juice, oil, salt and pepper and heat through. Add sauce to potatoes. Stir in tomato, olives, onion, and parsley. Serve hot. This is a good recipe to use in the summer when your garden is at it's peak. |
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4 med. baking potatoes 1/4 c. butter OR margarine 1 tbsp. minced onion 1/2 tsp. chili powder 1/2 tsp. dried oregano leaves 1/4 tsp. ground cumin Cut each potato lengthwise into 4 equal wedges. Set aside. Place butter in 10 inch square casserole. Microwave at high for 1 - 1 1/2 minutes or until butter melts. Add potatoes, turning to coat with butter. In small bowl, combine remaining ingredients. Sprinkle over potatoes. Cover. Microwave on high for 14-18 minutes or until potatoes are tender. Let stand covered for 5 minutes. |
