astry blender.
Add the salsa, beating 3 minutes with an
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
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.
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.
Following package instructions cook beef and seasonings, but use only HALF of recommended water. Cook until no longer \"drippy\".
Spread sour cream among the four buns.
Place lettuce on bottom of each bun. Top with taco meat.
Top meat with onion, cheese, tomato, salsa.
Top with bun top.
I double the meat portion of this recipe and freeze half. Then just microwave for a second meal later on.
Pour green tomatillo salsa in a saucer and cook
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
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
se green tomatoes in this recipe or tomatillos.
Important: The
if chicken is more than 1/2 in thick slice horizontally 1/2 inches or less or pound out to thickne.
place in a 9 x 13 pan.
pour tomatoes and chilis, and salsa, minced garlic over top.
cook in oven covered with foil for 30 min at 350\u00b0F.
put cheese over top last 5 min for melting.
check for doneness, then check at 5 min intervels til no longer pink inside.
cut to fit rolls, serve with salad and veggies.
enjoy.
served with Recipe #383271 and Recipe #202036 for rolls.
br>Add the beans and salsa; mash with the back of
he baking dish into the salsa and oil mixture to thin
Combine olive oil, lime juice and red pepper in a large Ziploc baggy.
Shake well; add chicken and marinate for at least 15 minutes.
Cook pasta and drain.
Add butter and lime; toss and keep warm.
Remove chicken from marinade (discard marinade).
Heat 1 tablespoon oil and cook chicken.
Remove chicken; add garlic to skillet and cook until lightly browned.
Add salsa and bring to a boil.
Arrange pasta and chicken on plates; top with salsa mixture.
Garnish with fresh lime slices.
Serves 4.
asserole or Dutch oven with salsa, onion, broth, cumin seeds, coriander