Knorr(R) Fiesta Sides(TM) - Mexican Rice and tomato and bring
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.
eef steaks and marinade in food-safe plastic bag; turn steaks
chiles, and salt together in food processor or blender.
Process
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.
he cilantro, lime juice and Mexican oregano. Stir in additional salt
In a microwavable bowl pour the mexican style cream and put the 2 pieces of cheese on top.
Microwave for 30 seconds and stir, then microwave for another 30 seconds or until cheese is melted.
Serve with Tortilla chips, or on your favorite Mexican food such as in place of other cheese on Tacos or Nachos.
To make it spicy, you can add diced pickled Jalapenos.
uice ina blender or small food processor. Add 1 tablespoon water
For the Mexican Cinnamon Ice Cream:
Empty
.
In a mini food chopper or food processor, pulse together the
Set aside until assembling the tacos. (in the end this meat
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owels to drain.
Make tacos with the tortillas and fish
THESE ARE MAKE-AHEAD TACOS. YOU MUST FILL THEN FREEZE
irst person is making their tacos, heat the second person's
ut a reasonable piece of Mexican cheese and place on one
ccording to package.
Assemble tacos according to taste using the
elt.
Serve with soft tacos, salsa, etc.
and pepper in a small food processor bowl. Pulse until combined
ed chile, black pepper, and Mexican oregano.
Marinate in refrigerator