onsistency.
To make the chilaquiles: Pour about 1/3 cup
GET all ingredients needed for recipe and place in work station
emaining onion and cilantro over chilaquiles. Drizzle with crema before serving
Beat the eggs in a small bowl and season with salt and pepper.
Heat a nonstick pan on medium high heat until it is hot. Add the oil, coating the bottom of the pan.
Pour the egg mixture into the pan and quickly mix in the tortilla chips before the eggs can cook too much. Try to coat all the chips with egg.
As the eggs are cooking, stir in the cheese. Lower to medium heat and cook for 3 to 4 minutes.
Remove the chilaquiles from the pan and drizzle with hot sauce.
* If you don't have Mexican cream at your local market
Mix together all ingredients until well blended.
Pack into a baking dish and pop into the oven for about an hour.
ggs are firm.
Mix Mexican style hot tomato sauce and
5 minutes.
To prepare chilaquiles, heat the oil to 350
br>Heat oil for the chilaquiles in a deep pot or
ot and reserve for the recipe build.
Season the ground
ervings.
MASA DOUGH: Double recipe above and whip lard, butter
ortions. Double or triple the recipe if you are feeding a
choice and proceed with recipe.
Depending on size of
ortar and pestle or in Mexican stone molcajete.
Add this
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.
rozen and use for any Mexican/Southwestern recipe whic calls for red
Cook the shrimp using recipe Recipe#288186 , chill completely.
Once the shrimp is completely chilled, place 3 shrimp each into 4 schooners or large parfait glasses.
In a bowl mix all the remaining ingredients and pour over shrimp.
Serve at once, well chilled with crackers, crispy tortillas and a wedge of lime!
NOTE: If Mexican chocolate is unavailable, you can
Make sure the red chili peppers are the hot dried type with stems removed. Bring all ingredients, except tomato sauce, to a boil, turn down heat and simmer about ten minutes. Remove from heat and let cool. Place in blender and add tomato sauce. Add carrot at this point if using Habanero recipe. Blend until smooth. Add a little more water if to thick.
If you use the Habanero's recipe make sure you include the seeds. If you want to tone it down a little then remove the seeds.
Heat Mexican Meat and 2/3 of tomato juice in large saucepan. In separate pan, prepare Roni-Mac noodles per package directions. When noodles are done, drain and add to meat mixture.
Simmer 5 minutes.
Add more tomato juice if desired.
Serve with side dish of corn, hot rolls or corn bread.