Heat oil to medium temperature. Place all ingredients in oil except sugar. Cook on medium temperature for 2 1/2 to 3 1/2 hours.
Take sugar and caramelize in small pan over medium heat almost to burn.
Turn meat mixture heat to high and add caramelized sugar, stir and cook for an additional 15 minutes.
Drain meat thoroughly.
Serve with pico de gallo salsa, fresh homemade tortillas, frijoles and margaritas.
Source: Luis Sanchez, Ernesto's Mexican Food, Sacramento, California.
Warm Mexican chicken and rice mixture in microwave for 2 minutes.
Then warm tortillas in microwave for 15 seconds or until soft enough to fold.
Place half of chicken/rice mixture into center of each tortilla,top each with cheese.
Fold bottom third over mixture,making sure filling is snug.
Take the right side of tortilla and fold over.
Then take the top third and fold over making sure everything is as snug as a bug in a rug. :).
Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.
medium bowl. Add corn and taco sauce. Toast 1 tortilla
mbined. Cover with plastic wrap and refrigerate for at least 1
Add cinnamon, Mexican chocolate and two cups of water to
bsp oil in a pan and saute the chicken for 4
umps. Add the spice mix and cook for 1 min, stirring
Mexican Mac and Cheese: Cook and drain pasta. Leave pasta in
Rinse rice and drain well.
Set apart.<
Prepare the rice according to package instructions.
Add the black beans, corn, scallions, olives, chicken and cilantro into the rice and toss to combine.
Transfer to a platter.
Garnish with the avocado slices, salsa, sour cream and tortilla chips.
Boil chicken breast; cool and shred or cube, set aside.
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
Use food processor to chop vegetables.
Combine all ingredients and chill.
ason the pork with salt and black pepper. Heat the oil
l, salt and pepper and roast on a
Heat oil in large saucepan on medium heat. Saute onion and pepper for 2-3 mins, until softened. Add oregano and spices. Saute for 1 min. Add rice and cook for 2-3 mins, stirring.
Stir in tomatoes. Fill empty can with water and add liquid to rice. Season to taste. Bring to a boil. Reduce heat to low and add kidney beans. Simmer, covered, for 15-20 mins, stirring occasionally, until rice is tender. Fluff rice with a fork.
Garnish with cilantro. Serve with tortilla chips, sour cream and lime wedges.
Heat the oil in a large saucepan over medium heat. Add the onions, garlic and jalapeno and cook, stirring often, for 5 mins. Add the ground beef and cook until browned, breaking up the pieces with a wooden spoon. Stir in the carrots, beans and corn. Add the broth, tomatoes, dried oregano and sugar, increase heat and bring to a boil. Reduce the heat, cover and simmer for 25-30 mins until flavors have blended. Season with salt and pepper. Serve garnished with scallions and fresh oregano, if you like, with the bread on the side.
Prepare polenta according to package instructions, adding 1 tsp salt. Add the refried beans and mix well.
Poach cod in milk for 4-5 minutes until opaque. Remove from heat and flake, discarding skin and bones.
Fry the spring onions and chili in 1 tbsp oil for 4 minutes. Fold into polenta mixture with the fish and cilantro. Shape the mixture into 8 patties and coat in breadcrumbs, pressing firmly.
Pan fry the cakes in batches for 6 minutes, turning once, until golden and crisp. Drain well and serve warm with the guacamole and salad.
eat. Add the cubed tenderloin and cook for 7 minutes, turning
Mix all together in a blender until smooth.
Serve with Doritos.
Makes 1 quart.
Very good on all Mexican food and as a dip.