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.
Fold 1 1/2 cups Mexican cheese blend into rice mixture
hunks thoroughly, it will be easy to shred into small pieces
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!
Heat water and bullion in separate pot or microwave to make broth.
In separate saucepan add oil and brown rice until rice is golden brown color on medium/high heat.
Add seasonings, garlic, and onion. Be sure to keep stirring rice so it does not burn.
Add broth & tomato sauce. Boil for a second, cover and reduce heat to low. Cook for 25 minutes.
Fluff and garnish with fresh cilantro if you like.
Also, if you have a small can of corn you can add that at the same time when adding broth and tomato sauce -- .
Heat canola oil in a skillet over medium-high heat. Season oil with onion powder and garlic powder. Cook and stir rice in seasoned oil until rice is golden, 2 to 4 minutes.
Pour water and tomato sauce over the rice; stir. Bring the mixture to a boil, cover the skillet, reduce heat to medium-low, and simmer until the rice is tender, about 15 minutes.
ream cheese is softened and easy to stir.
Stir in
melet pan.
For an easy omelet just pour the whole
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 ...
bell pepper, jalapenos, cream cheese, Mexican cheese blend, chili powder, garlic
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 ...
ake 4 to 5 dozen Mexican tamales.