inutes.
Top molletes with Mexican salsa or pico de gallo
cup Simply Potatoes(R) Traditional Mashed Potatoes spread on bottom
GET all ingredients needed for recipe and place in work station
Cook the chicken with the water, vegetables and seasonings in a large saucepan until tender.
Strain, reserving the broth.
Skin and bone the chicken, and set aside.
To make the sauce, toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant.
Puree the sesame seeds with the almonds and 2 cups of the chicken broth.
Heat oil or lard in a skillet, add the blended sesame-seed-almond mixture, and cook for 5 to 8 min., until thickened.
Add 2 to 3 more cups of the broth and chicken bouillon and simmer ...
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
In a large pan.
Saute onions in lard or bacon drippings until clear.
Add garlic and spices and cook another two minutes.
Add meat, green chili, rinsed hominy and beans.
The beans are not traditional but we like them.
Cook another two minutes.
Pour stock over all.
Add salt to taste.
Simmer, covered, about 1hour.
Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
I serve this with large corn chips and cold melon.
choice and proceed with recipe.
Depending on size of
hickness) Use this sauce for traditional tamales, recipe #15286.
Note: When
ortar and pestle or in Mexican stone molcajete.
Add this
Brown garlic, onion and tomato with margarine in a stock pot.
Add tomato sauce, vegetable stock, chiles, pepper, sugar and taco sauce. Simmer for 1 hour.
To assemble soup put a handful of tortilla strips in a large open soup bowl, top with 4 or 5 thin avacado wedges, chopped fresh onion and Mexican ranch style crumbly cheese (or Cheddar). Ladle in hot soup and top with a spoonful of sour cream.
Serves a big hungry family!
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.
ed chile, black pepper, and Mexican oregano.
Marinate in refrigerator
Heat Mexican Meat separately from beans.
On each plate, layer chips, meat, then beans, lettuce, tomatoes and cheese preference to taste.
In saucepan, heat Mexican Meat and beans.
In deep dish glass pie dish, layer with tortilla chips and layer of cheese.
When meat and bean mixture is boiling, pour over chips.
Top with another layer of chips and cheese.
Garnish with sliced jalapenos and bake in 450\u00b0 oven (preheated) until cheese is melted.
Serve with side dish of corn.
Cook spaghetti according to package directions; drain.
Fry hamburger and drain.
Mix together hamburger, sauce, chilies, onion, salt and pepper.
Simmer 15 minutes.
Combine spaghetti and sauce; mix well.
Layer two 9 x 13-inch baking dishes with half the spaghetti; top with half of the cheese and cover with remaining spaghetti and cheese.
Bake at 350\u00b0 for 20 to 30 minutes.
(Half recipe fills one 9 x 13-inch pan.)