djust salt to taste (this recipe can take a lot of
mount significantly from the original recipe adding about 2 tablespoons total
old and lightly pack warm Arroz Verde into mold; immediately unmold
olled tortillas, then the Chili Con Queso.
Sprinkle lightly with
To prepare the Enchilada sauce:
Cook onions and peppers in oil.
Add tomatoes and seasonings.
Simmer well.
adjust seasonings to suit your taste.
To prepare Pollo sauce:
Mix ingredients and add to Enchilada sauce.
To prepare main dish:
Saute chicken and mushrooms in butter. Do not fuly cook the chicken. This will be done when you reduce the wine.
Season to taste.
Add sherry and green onions.
Reduce.
Add the prepared Pollo sauce and lemon.
Heat thoroughly.
Serve with either white or Spanish rice.
In an 8-quart Dutch oven in hot oil, brown salt pork, cured ham and olive oil.
Lower to medium heat.
Add and saute garlic, salt, onion, green pepper, tomato sauce, olives, Sazon-Goya con pimento and cilantro and chicken bouillon for 2 minutes.
Then add chicken, browning slightly.
Add 3 1/2 cups of water.
Bring to a boil. Continue boiling for 10 minutes.
Add rice (water should cover rice slightly).
Reduce heat to low.
Cover and simmer for 30 minutes. Stir (bottom to top).
Cook for another 10 minutes.
Serves 6.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Place tomatoes in a pot with water to cover. Bring to a boil and cook until soft but not falling apart, 5 to 8 minutes. Drain and let cool briefly. Peel and place in a blender; add onion, chipotle peppers, garlic, and black pepper. Blend until smooth. Strain mixture, discarding solids, for the sauce.
Heat oil in a saucepan over medium-high heat. Add carrots and celery; saute until ...
Boil chicken two hours or until meat is falling off bone. Remove meat from bone.
Return to liquid with rice and boil until rice is done.
Serve in large bowl.
Serves 6.
Heat a shallow layer of oil in a very large skillet, or use two skillets.
Brown chicken in oil on both sides; add water to cover and simmer 30 minutes.
While chicken is cooking, make the sauce by placing all remaining ingredients (except bay leaf) in a blender and processing until smooth.
When chicken is done, drain broth and reserve.
Add 1 to 1 1/2 cup of broth to sauce.
Blend, pour over chicken in skillet, add bay leaf, and cook on low heat for 35 more minutes.
double batch of the recipe, make sure to cook the
roth. Add bouillon cube, Sazon Con Azafran, 1 teaspoon of sea
In a large pot, put the oil.
When oil is
hot, put 1 tablespoon of sofrito, 4 tablespoons tomato sauce, 2 packages of sazon, 1 package of sazon con achiote, 1/2 teaspoon garlic, pepper and salt.
Simmer until brown, then add 6 cups of water; bring to boil.
ervings.
MASA DOUGH: Double recipe above and whip lard, butter
---To Prepare the Pollo---.
Marinate chicken in lime
olden.
Make the chili con carne: In a saucepan, cook
rom heat.
Spread salsa con queso dip over crust to
Melt margarine in a large skillet.
Add ground chuck with salt and pepper; brown while stirring.
Add chili con carne with beans, tomatoes and onion.
Cook until done or simmer until ready to eat. Eat with soda crackers.
Heat can of chili con carne to almost a boil.
Melt Philadelphia cream cheese.
Mix thoroughly.
Pour into bowl and serve as a dip.
In a medium saucepan, stir together Taco Bell brand salsa con queso, Taco Bell thick-n-chunky salsa, Taco Bell taco sauce and half the chopped bell peppers.
Cook and stir over medium heat until thoroughly heated.
Transfer to a serving bowl.
Sprinkle with remaining chopped bell peppers.
Serve with Taco Bell tortilla chips.
Makes 3 cups or 8 to 10 servings.
Takes 5 minutes.
o taste.
The Chile Con Queso.
Start by heating