astry blender.
Add the salsa, beating 3 minutes with an
Brown chicken pieces in hot oil for 5 minutes; drain off fat. Add desired La Victoria salsa and water.
Reduce heat; cover and simmer for 30 minutes.
Uncover; add corn and bell pepper (add more water if necessary).
Cover and cook 10 minutes more.
Makes 4 servings.
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.
Chop onion, pepper and stewed tomatoes fine.
Add salsa.
If you like it hot, get La Victoria hot salsa.
Pour green tomatillo salsa in a saucer and cook
Make the salsa without the lime juice.
Brown ground pork, onions.
Add diced chilis, La Victoria salsa.
Add 3 cups water.
Add Ortega taco seasoning.
Add 1/2 tsp salt.
add 2 tbsp cumin.
combine 2 tbsp corn starch and 1/4 cup water and add too sauce.
continue to simmer till thickened.
erve topped with warm tomato salsa and crumbled cotija cheese.
00b0.
Mix fresh tomato salsa and sour cream. Reserve half
uacamole, sour cream, and Mango Salsa.
Tomatillo Guacamole:
Combine
nion, soups, sour cream, chili, salsa and garlic salt; stir until
alf with chicken, lettuce, avocado salsa and the sour cream sauce
Combine first 4 ingredients (pepper - cayenne pepper) in a small cup and then rub over steaks. Cover and refrigerate overnight.
Prepare barbecue.
Grill steaks to desired degree of doneness (about 5 minutes per side).
Slice steaks across grain into thin strips and serve with tortillas, salsa (recipe below) and your favorite garnishes.
To make salsa: combine salsa ingrediens (tomatoes - salt) in a food processor and chop into finely chopped. Refrigerate at least 2 hours in a covered container.
ld.
Smoky and Spicy Salsa:
Add the ingredients
Prepare ingredients as stated.
Butter large oblong casserole dish.
Alternate layers of tortilla squares, chicken, cheeses, soup and salsa, approximately 2 layers.
Save a little cheese for the top.
Best if refrigerated overnight for flavors to mingle.
Bake 1 1/2 hours at 300\u00b0.
Serve topped with chopped green onions, salsa or avocado pieces or whatever you may choose.
se green tomatoes in this recipe or tomatillos.
Important: The