Fold 1 1/2 cups Mexican cheese blend into rice mixture
In a shallow dish, layer the ingredients in the following manner:
bean dip, avocados mashed with lemon juice mixed with mayonnaise, sour cream mixed with taco mix, onions (chopped fine), chopped olives, chopped tomatoes and shredded Cheddar cheese. Serve with 3 large bags Mexican chips.
Serves 20.
For authentic Mexican style tacos, try this.
br>Notes: To be completely authentic, pulverize the peeled garlic with
Place tamales (WITHOUT PAPERS) in a greased or sprayed 9 x 13\" pan.
In separate bowl combine the soup, Ro-Tel tomatoes and the green chilies,.
stir until well blended.
Pour over the tamales. Top with cheese, and the olives. Bake covered for 30 minute Then take cover off and let bake another 15 to 20 minute or until the cheese bubbles and gets a little brown on top.
This recipes makes a lot and should serve 6 - 8 people.
Place tequila, Controy, limejuice and cranberry juice in blender.
Fill until almost full with crushed ice. Shake well or blend until very slushy.
Wet rim of martini or Margarita glass with water and swirl in small dish of salt.
Pour Margarita into the glass. Ole and Feliz Navidad!
akes a small batch of appetizer portions. Double or triple the
If using sausage: Cook sausage to release as much grease and oil as Drain well on paper towels and crumble or chop sausage. We like to grill the sausage outside and let the grease drip off. Plus you get rewarded with a smokiness!
Meanwhile, in a microwave safe bowl or the removable crock of a small crock pot, heat beer for about 2 minutes or just to a simmer. Add half the cheese, stir well and microwave 1 minute. Add the rest of the cheese and microwave again until everything has melted completely. Stirring and checking at one minute ...
Trim excess fat from pork butt then cut into 3 inch chunks. Set aside.
Add lard and water to a cold stock pot or dutch oven. Turn heat to medium high.
Once lard has liquified, carefully add meat.
Squeeze the juice from the oranges directly into the pot of meat; add the spent oranges to the pot.
Simmer on medium, uncovered, for one hour. Stir the meat every 15 minutes to ensure it doesn't stick to the bottom of the pot.
Add the garlic, onion, cinnamon, bay leaves, salt, oregano, thyme, milk and beer to the pot. Stir well to ...
Brown ground round, breaking into small pieces (crumbled). Drain and add Ro-Tel and jar of picante sauce.
Mix thoroughly. May rinse jar with small amount of water and add to meat.
Lower heat and simmer 15 minutes.
Serve as filling for tacos or see Mexican Pie recipe, Mexican Taco Salad or Mexican Goulash recipes.
1 1/2 teaspoons crushed Mexican oregano (crush between fingers) 1
ith corn tortilla wraps and Mexican farmers cheese and fresh Pico
Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth.
Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes.
Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 ...
Spread refried beans on a flat tostada shell if using. Top with cheese and chicken. Warm in microwave for a minute or two or under broiler until cheese is melted and chicken is warm.
Place each tostada on a plate and top with remaining ingredients. You can sprinkle with more cheese if desired.
Note: For authentic Mexican flare try this with Asadero which is similar to Monterrey Jack in place of the cheese blend and maybe even some crumbled Anejo- similar to a Romano cheese or Cotija - salty and dry similar to Parmesan.
Pre-heat oven to 500 degrees. In a small bowl mix the salt, chili powder, oregano, granulated garlic, and cumin. Coat the pork on all sides with the rub, massaging the spices into the meat. Let the pork sit at room temperature for 20 to 30 before browning.
In a food processor or blender, puree the tomatillos, canned chiles, garlic, onion, oregano, and beer.
Brown the roast on a roasting pan for 30 minutes in the oven.
Remove the pork from the oven and reduce temperature to 250 degrees. Place the pork in a 13x9-inch heavy-duty ...
Grease a 2-quart casserole dish. Spread refried beans over bottom of dish. Mix taco seasoning and sour cream in a separate bowl and blend entirely. Spoon sour cream mixture over refried beans. Pour jar of salsa over mixture and top with Mexican shredded cheese. Bake at 325\u00b0 for 30 minutes. Serve with tortilla chips. This is a great appetizer!
ake 4 to 5 dozen Mexican tamales.
or use with your favorite Mexican dish.
a side note
Combine all ingredients and serve as dip with Doritos or Fritos.
Serve as a salad with other Mexican dishes.
Melt butter in a large skillet over medium-high heat; cook and stir onions and jalapeno peppers in the butter until softened, 3 to 5 minutes. Stir Mexican-style tomatoes into onion mixture; add rice, salt, and black pepper. Bring rice mixture to a boil, reduce heat, cover, and simmer until rice is cooked, 40 to 45 minutes. Garnish with sour cream and Cheddar cheese to serve.