Season fish evenly with salt and pepper.
Melt butter in a saute pan.
Cook in butter until half done; break into chunks, add garlic and adobo sauce and cook until done.
Melt 1 tablespoon butter in clean saute pan.
Fill each tortilla with 2 ounces fish and 1/2 ounce queso fresco, fold in half and lightly brown in the melted butter.
Serve with fresh guacamole, slices of queso fresco, and tartar sauce spiced with chipotle to taste and a lime wedge.
astry blender.
Add the salsa, beating 3 minutes with an
Cook ground meat in a skillet; drain.
In an oblong baking dish, spread refried beans on bottom; spread the meat on top of beans.
Spread Old El Paso salsa over meat; sprinkle cheese.
Bake for approximately 30 minutes at 350\u00b0.
Let cool.
Spread the sour cream over top and garnish with black olives.
Serve as a meal with tortillas or as a dip with nacho chips.
and mix well.
Add salsa and mix well.
Season
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
ith the Citrus Salsa.
To Make Citrus Salsa: In a glass
Combine water, jalapeno chili, cumin and salt in medium saucepan; heat to boiling.
Gradually stir in grits. Reduce heat and simmer, stirring occasionally, until thickened, about 7-8 minutes.
Stir in cheese and Blackeyes.
Spoon grits onto plates, then spoon Blackeye Salsa over grits.
Saute onion and garlic until tender.
Stir in cornstarch, salt and pepper.
Mix well.
Stir in broth, chicken and chilies.
Cook, stirring constantly, until very thick and bubbly.
Dip tortillas in 1/4-inch hot oil to soften.
Spoon a heaping tablespoon of filling in each tortilla and roll up.
Saute flautas, a few at a time, in hot oil, turning often until crisp, about 2 minutes.
Keep warm. Serve with Salsa.
Garnish with lettuce.
Remove seeds and stems from jalapenos and serrano chilies.
Combine all ingredients in a large bowl, except the last two.
Put the last two in a blender/food processor and blend until chunky or to the consistency you prefer. If it is too thick add water a tablespoon at a time.
Add blended mixture to fresh ingredients and mix well.
Refrigerate until cold. The longer you refrigerate the better it will taste since the flavors will have time to marinate together.
Mix together and put into a large jar and set into the refrigeratror. Get's hotter in the refrigerator. This recipe is institutional sized. Use within 3-5 days.
In 1-quart saucepan, heat beans, salsa and chili powder over medium heat about 5 minutes, stirring occasionally, until warm.
Spoon about 1/4 cup bean mixture onto center of each tortilla; spread slightly. Top with lettuce and cheese. Roll up tortillas. Serve with additional salsa if desired.
alapenos, sour cream, cilantro, and salsa.
Enjoy!
Tips: Be
br>Add the Tomato sauce, El Pato sauce and Diced Tomatoes
nd chayotes, the lime juice, el pato sauce, diced tomatoes, and
Brown beef in large skillet and drain. Stir in taco seasoning and water. Layer refried beans on half-broken taco shells, 1 cup cheese, salsa and corn on top of beef. Top with remaining taco shells and cheese. Cover and cook slowly for 10 minutes or until heated through.
Heat oven to 400 degrees F. Line cookie sheet with foil.
In 10-inch skillet, heat oil over high heat. Sprinkle taco seasoning mix over flank steak, pressing to coat. Brown steak in oil on both sides. Place steak on cookie sheet. Roast until meat thermometer inserted in center of steak reads 135 degrees F. Remove from oven, and let rest 10 minutes.
Meanwhile, in large bowl, mix salsa ingredients. Refrigerate until ready to serve.
Cut steak into thin slices. Place 2 or 3 slices steak on each tortilla. Top with salsa. Roll up tortillas.
Top with a spoonful of salsa, a dollop of sour cream
he tortillas/burritos with the salsa, then the 2 cheeses.
until brown; drain. Stir in salsa, beans, corn, tomato sauce and
br>add diced tomatoes (undrained), el pato sauce (or regular tomato