MEXICAN CHICKEN AND RICE

What a delicious and economical dish!  But, isn't that the way dinner should be.  So darn easy and tasty too.  This dish serves four.  I used the leftovers to make a soup for lunch.  Just don't forget to add the flour torillas.





1 Pkg 8 chicken legs and/or thighs
1/2 cup Infused Olive Oil (see recipe below)
Uncle Chris's seasoning (by Fiesta)
Chili powder

2 1/2 Cups uncooked rice
1 1/2 cup water
1 cup Mild or Medium Salsa
2 TBS chili powder
1 TBS Uncle Chris's seasoning (by Fiesta)
Salt and Pepper to taste
2 cups frozen peas

Coat each piece of chicken with infused olive oil (below). Pour remaining oil in electric. Sprinkle chicken with Uncle Chris's and Chili Powder.  Place chicken in electric skillet and brown about 10 minutes on both sides.  When brown and crisp remove from skillet.

Add rice to skillet and stir until rice looks almost white.  Add water, salsa, peas and seasoning.  Return chicken to skillet, cover and simmer checking, but not stirring occassionaly.  Add additional water if rice begins to look dry.  Rice should be done and ready to serve in 20 minutes.


INFUSED OLIVE OIL

3 cups extra virgin olive oil
1/8 cup each
      diced onion
      minced garlic
      drued chili pequin finely ground
Place all ingrediens in a covered jar.  Let set at least 24 hours before using. 

SPANISH RICE GUMBO

I can't get enough of using my fresh crops to come up with great tasting recipes.  This tasty feast includes fresh canned Tomato Sauce and infused Olive Oil using vegetables and herbs from my own garden.  Freshly grown vegetables will make any dish taste and even look so much better. This recipe will serve four, but be sure to make plenty.  The leftovers are just as tasty.  Add fresh garlic bread, or warm tortillas to the meal.



2 Cups White Rice
2 Tbs Olive Oil infused with garlic and chillies
1 Small Green Pepper diced
1 1/2 Cup Minced Onion

1 14.5 oz Can  (or 3 cups) of Tomato Sauce w/Roasted Garlic and Chilies
2 Tablespoons Tomato with Chicken bullion
1 1/4 Cups water
2 Tablespoons fresh Cilantro
2 Links Smoked Medium Spicy Summer Sausage
3 Cups Salad Shrimp
Fresh Ground Pepper


Heat olive oil in a sauce pan.  Add rice stirring constantly until rice is no longer translucent.  Turn heat to a low temperature and add chopped green pepper and onion.  Allow vegetables to saute with rice for no more than 2 minutes.  Add tomato sauce, water, bullion, cilantro and sausage.  Let simmer covered for 10 minutes before adding shrimp and pepper.  TIP:  You probably won't need salt.  The bullion has enough to flavor the dish.  Add more water if needed.  Cover and simmer stirring occasionally for another 10 minutes of until rice is done.  Cool for 5 minutes for before serving to allow broth to completely thicken.


 

Taco Crunch Bowl

I really enjoy these cut little taco shell tortilla bowl makers.  If you're not in the market for these useful gadgets than you've certainly got an oven safe cereal bowl around that will work.  Just give it a light coating of cooking oil, snugly fit one flour tortilla inside and bake for 10 minutes.  I've gotten a lot of use out of mine.  They even hold up very well for several days so you can make a few in advance for a quick after work dinner.

This recipe will make four bowls

4-burrito size flour tortillas
1 LB ground meat
2 cups minced onion
4 cloves minced garlic
2 large diced tomatoes
1 3oz package taco seasoning
1 teaspoon cumin powder
1 1/2 teaspoon crushed or dried cilantro
2 cups cooked brown pinto beans
2 cups Mexican blend shredded cheese

Garnish:
Avocado
Sour Cream
Jalapeno
Pico de Gallo
Salsa

If you don't have a Tortilla Bowl maker, don't worry.  Try a ceramic cereal bowl, or a metal pan with no handle.  Try to find 6 to 8 (or more) inches across.  The metal will brown the tortilla much quicker.  Spray the bowl with a light cooking spray.  Fit the tortilla in the bowl as evenly as you possibly can.  A round bowl may cause a little "overlap", but that's OK. Bake the tortilla at 350 for 10 minutes or until the shell is golden brown and crisp all over.  Remove from oven all allow tortilla to completely cool.

Place ground meat, onion and garlic in a skillet.  Stir constantly until meat is done through and brown.  Remove from heat and stir in remaining spices and beans.  Fill each bowl with mixture and top about 1/4 cup of the shredded cheese.  Return to oven and allow to cook another 5 to 7 minutes or until completely warm and cheese is melted.  Top with you favorite garnish(es) and enjoy.  It really becomes fun when you get down to the bowl and start breaking the pieces to eat.

Empanada de Puerco

My favorite way to end any weekend is to relax with a good movie.  After the bustle of a few jammed pack days we deserve it, right?  That is why I prefer to prepare some make ahead trays of finger food such as these Empanada Puerco.  This recipe makes 2 dozen which left plenty for Monday's sack lunch.

Preheat oven to 350 degrees
 

Empanada Dough:

 

3 cups all-purpose flour

1/2 teaspoon salt

2 tablespoons sugar

2 tablespoons garlic powder

3/4 cups of chilled butter

1 egg

1 1/4 cups water

 

1 additional cup of flour

1 additional stick of butter

 

Mix flour, salt, sugar and garlic in a large bowl (sugar and garlic powder are optional, but I think they add better flavor to the crust).  Cut in butter using a pastry cutter, or fork until dough is nice and moist.  Beat egg and stir into flour.  Slowly add water about 1 tablespoon at a time until dough is stiff and hard to stir.  You will probably not require all of the water suggested.  Cover dough and set aside while you prepare the filling.

 

Rallado Puerco

 

 2 lbs pork

4 crushed garlic cloves

3 green onions chopped

1 cup chopped red pepper

1 cup chopped green pepper 

1/4 cup chili powder

1/4 cup water

Salt & Pepper

 

Cook pork until soft enough to pull apart using two forks.  Continue pulling pork with forks until all pork is finely shredded as pictured.  Place all ingredients in a skillet and heat together for 15 minutes. Remove from heat and allow to cool completely.

 

Turn dough from bowl onto a heavily floured surface and kneed for abut five minutes.  Cut the dough in half.  Roll one of the halves until fairly thin (but not translucent).  It may take a few tries to get the feel of the exact thickness needed.  Using a large round object (my cereal bowl worked perfectly for the proper size) cut a large round disk from the dough.  Place 2 tablespoons (more or less as you prefer) spread along one side of the dough (as pictured).  Fold the unfilled side over leaving 1/2 inch of the dough exposed.  Fold the 1/2 inch of the dough over and pinch the two edges together (as pictured).  Continue the process until all dough is exhausted and you've used both halves.  You will need to make sure you have plenty of flour on had to cover the surface of the dough so it does not stick.  As you roll the dough it will become stiffer.  Add a few drops of water to the dough and knead again it so it will soften it up.  Than roll it and cut as before.
 

Once you have filled and rolled all empanadas place them on a large cooking sheet.  Gently brush on melted butter to both sides of each empanada.  Bake in a preheated 350 degree oven for 15 minutes, or until golden brown.  Remove from oven and coat both sides again with melted butter. Serve warm, or cold with queso, or guacamole.

 

Tortilla Bowled Southwest Chicken Salad

 

It’s hard to beat a good salad.  Unless, of course you make it in the perfect bowl.  I had always been curious about the “Tortilla Pan Set” advertised but didn’t feel they were worth paying the advertised price.  When I saw them on mark down from $12.99 to $3.69 I had the perfect opportunity to see what these little pans could do.  They were easy to use, and I go toasty tortilla shell bowls to mix my salad in.  So here is my take on a delicius Southwest Chicken Salad. This recipe will make 4 delicious salads.

Place one burrito size flour tortilla shells in each of the four tortilla pans.  You may also try using a small round baking dish, such as Pyrex of corning ware.  Even a small cooking pan without a handle works very well.  Just be sure to coat with plenty of cooking spray.  Cook until shells are golden brown and crisp, about 10 minutes.

3 cups of chopped Southwest Chicken:  I used leftover grilled chicken that had been rubbed with a blend of southwest seasoning.  If you prefer to use canned add chili powder, garlic salt, onion powder, lemon pepper, cilantro and mesquite seasoning mix.  Heat on medium for 10 minutes stirring once.  Set aside and let cool.

4 cups lettuce

1 large tomato diced
2 green onions chopped
2 cups black beans drained and rinsed
2 cups fresh yellow corn

½ TBS Cilantro

Corn Tortilla strips
Roasted Garlic Dressing

In a large bowl toss together chicken and first five ingredients with two spoons mixing thoroughly.  Divide equally among the four tortilla bowls.  Top with a sprinkling of cilantro, corn tortilla strips and dressing

Roasted Garlic Dressing:  Add four minced garlic cloves that have been roasted in a 400 degree oven for 5 minutes to one 16oz container of sour cream. Stir in one tablespoon of garlic powder, one tablespoon onion powder and 1 teaspoon cilantro.  Set in refrigerator for at least one hour before serving

 

Simply Delicious Tacos

Dinner should be quick, simple and delicious.   Most of all it should have all of the right ingredients, not something you won't be able to pronounce, much less find at your neighborhood supermarket.  Not only are these Simply Delicious Tacos on the table quick you'll find everything you need right in the kitchen pantry.  The combination of rice, ranch style beans, ground meat and chili powder made for a wonderful flavor.  Next time you want a quick meal on the table you might want to give these warm and zesty yummies a try.  This will make 12 to 16 tacos.

 

1 1/2 LB Ground Beef

1 Cups White Rice

2 Cups Pico De Gallo

1 Cup Chili Powder

1 TBS Salt

1TBS Pepper

2 Cups Cold Water

2 Cups Diced and Cubed American Cheese

1 Can Ranch Style Beans

1 PKG 16 Count Flour Tortillas

Optional toppings:

Shredded Cheese

Sour Cream

Diced Jalapeno

Avocado

 

Brown meat in a large skillet until no pink is visible.  Do not drain.  Stir in rice for three minutes, or until it becomes slight softened.  Add Pico De Gallo, Chili Powder, salt, pepper and water.  Cover skillet and allow mixture to simmer for 20 minutes (stirring occasionally) or until rice is completely done.  Toss in cheese stirring constantly until completely melted.  Stir in beans and cover skillet  for an additional 5 minutes.  Remove skillet from heat.

 Warm Tortillas on a hot griddle turning each after a minute or when tortilla begins to bubble in the middle. Fill with meat mixture and add your favorite toppings.

Smokin Nachos

I'm sure you've probably had nachos before.  Maybe not like this. My idea of a nacho was throwing a layer of chips on a baking sheet, add a layer of beans and meat and heat it in the oven.  Top it off with some cheese and choice condiments and that was it.  The first time I saw my husband make nachos I snickered at him.  He topped each individual chip with beans, meat and cheese.  What's the big deal it all taste the same!  Boy was I wrong.  When you get the same perfect blend of flavors first bite to last its definitely win win.  And, you won't wind with a plate full of dry beans and soggy chips that no one really wants to eat.  This is how Nachos are meant to be set off with a layer of smoked Beef Skirt Fajitas.



1 Large Bag of Restaurant Style tortilla chips

3 Cups Refried Beans
2 Cups Diced Beef Skirt Fajita meat (or anything else of you choosing)
1 16oz Package Fiesta Blend (or Taco Blend) shredded Cheese

3 Cups Fresh Pico de Gallo (see below)
1 Large Avocado Mashed
Sour Cream (optional)
Sliced Jalapeno (optional)

Gently spread a layer of beans on each chip (to avoid breaking them) until you have no more beans.  Top with a generous pinch of diced meat.  Place in 350 degree oven for 10 minutes to allow beans and meat to become warm.  Top each nacho with a good sprinkle of cheese and return to oven until cheese is melted.  Remove from oven and add a spoon of Pico de Gallo spreading it on top of cheese evenly.  Add one dollop of mashed avocado to top it off.  Add sour cream and a slice of fresh jalapeno if you like.

FRESH PICO DE GALLO
Making fresh Pico de Gallo is simple.  It taste better and is a lot more economical that store bought

1 Medium Tomato Diced
2 Medium sized Jalapeno Diced (less if you don't want it too spicy)
1/2 Medium Green Pepper Diced
4 Garlic Cloves Minced
1 Cup Minced Oniol

Mix all ingredients in a air tight container and store in fridge overnight to allow the best flavor.


a la PARRILLA TACO

My husband was at it again.  What was I suppose to do?  He grilled so much meat I had to get my mind working fast to come up with something new.  These crunch corn shelled taco were so good, and ready to eat in only minutes.  I used a little of the different meat on each one, even combined some on a few.  The pollo and picante chorizo were the best.  Once you try a taco full of chopped grilled filete you might think a little differently about the traditional taco.  I made my own shells, but lets face it.  All yo want to do is get them on the table.  Don't hesitate to buy some. This will make a dozen tacos.



12 Corn Taco Shells
3 Cups Smoked Meat (I  used Pollo, Puerco, Chorizo and Filete)

Toppings (your choice)

Shredded Lettuce
Diced Tomato
Sliced Jalapeno
Sliced Avocado
Shredded Cheese (Taco blend)
Sour Cream

Make sure to heat the shells.  This makes them good and crunchy.  Place about 2 TBS of Shredded Lettuce and 1 TBS Diced Tomatoes in the bottom of each shell (more if you like).  Add a good sprinkle of Shredded Cheese, your choice of Meat and finish with a nice thick slice of Avocado.  Top off with Jalapeno and Sour Cream if you prefer.  There you have it something quick and delicious.
 

Caliente y Fresco Maize Tortilla

Ever had a caliente y fresco tortilla right off of the Comal?  That's what I call good!  You can serve these little jewels up with just about anything.  Great with a scrambled egg for breakfast, perfect with a bowl of chili for lunch.  Toss some carne, frijoles and salsa on top you've got a yummy dinner.  They go great with soups, stews and casseroles also. Yes, it takes a little time but the result is well worth the work.  This will make 2 to 2 1/2 dozen tortillas approximately 3 1/2 inches across.

You can purchase maize in a prepared form.  If you check the ingredients it is simply ground corn soaked in lime juice.  I could do this myself, but regular maize is about the same price so I purchase the prepared and add my own spices.  You'll find the prepared mix at any local supermarket in the Hispanic section.

3 cups Para Tortillas de Maize (Corn Tortilla Mix)
1 TBS Garlic Salt
1 TBS Onion Powder
1 1/2 TBS Chili Powder
1 TSP Red Pepper
1 TSP Sugar
3/4 Cup Bacon Grease (if you don't have any regular 1/2 vegetable oil is good)
1 to 1 1/2 Cups warm water

Mix the dry ingredients together in a large bowl.  Blend in grease/oil with a fork of pastry cutter until dry mixture is coarse.  Slowly pour in warm water until mixture will form stiff round balls easily without falling apart.  Roll balls about 2 inches round.  Place tortilla ball 3 inches from the farthest edge of a Tortilla Press, each side covered with a piece of wax paper. I just happen to be fortunate enough to have a tortilla press.  If you don't have one use two (salad size) plates, or even two Tupperware lids.  Pull over the side of the press (or press the places together) and squeeze gently.  If you press too hard the tortilla becomes too flat and will stick to the paper.

Carefully remove both sides of paper from the tortilla so that it doesn't tear.  Place the tortilla on the comal.  I like to use my electric one.  I can cook more of them at one time that way, and I don't risk getting them too dark.  One you see the tortilla begin to bubble on top turn and cook at least another two minutes, of until you've got a nice golden brown tortilla.

Don't get discouraged if the first couple or tries do stick to the paper.  You will eventually get the right thickness so they won't stick.  And remember the longer you use the paper the more resilient and easier to use it becomes.



Spicy Puerco Taquito

Talk about the perfect party pleaser, and so much better than those packaged frozen brands! Spicy Pork Taquitos are such a hit I’ve had requests for them several times.  See how easy they are to make and serve them up at your next party along with your favorite dips.  I use smoked pork ribs for these, but you don’t want to limit yourself.  Trade out the meat and even the cheese if you prefer something different. Just use the imagination. This will make 2 to 2 ½ dozen taquitos.

 4 Cups shredded pork

¼ cup chili powder
1 ½ tsp. red pepper
3 cloves crushed garlic
1 3 oz. can green chilies
1 16 oz. Package Mexican Blend Shredded Cheese
24-30 corn tortillas
Canola cooking spray
Canola oil

Preheat oven to 350

In a large bowl mix meat and next four ingredients together blending very well.  Set bowl aside.

The tortillas will need to be softened so they will roll easily.  Typically this is done by placing the shell in hot oil about 15 seconds on each side.  To me this makes them too hot to work with, and leaves them drenched in oil.  So I prefer to use my breakfast griddle.  Set the temperature to the highest level.  Brush tortilla with a small amount of canola oil and heat three tortillas at a time about 30 seconds on each side.  You must roll the taquito while the shell is still hot so don’t get too far ahead of yourself.

Once your shell is ready place about 1 tablespoon of cheese and 2 tablespoons of meat 1 inch from the edge.  Carefully fold he very edge over the meat and gently roll the taquito as tightly as you can to the very end.  Don’t worry, it doesn’t have to be perfect.  It’s more important to be careful and not tear the shell.  Place the taquitos on a baking pan (jelly roll pans work best) coated with cook spray.  Place end side down and as close together as possible.  Continue rolling until you have used all of the filling.   Spray the top with cooking spray to get a perfect shell.

Cook for 20 minutes or until taquitos are nice and crisp with a golden brown color.  Turn broiler on for 30 seconds if necessary to complete the process.  Sever with your favorite dip such as Fr. Onion, Guacamole, Queso of Salsa

Fire Grilled Beef Fajitas

 You know the best part of grilling?  I get freed from the kitchen!  That's right.  My husband takes over and I get the night off!  Well, mostly.  I don't know anyone who doesn't enjoy a good Fajita.  Trouble is they are so popular restaurants charge a bundle, and buying pre-marinated meet is, well unreasonable.  So we came up with our own marinade and put these things to the grill.  Tender, tasty and just the right amount of smoky flavor.  The meat is one of the least expensive cuts of beef, but don't let it fool you.

2 lbs Beef Skirt Steak

1 Green Pepper
1 Red Pepper
1 Large Onion

1 16 oz Bottles Zesty Italian Dressing
4 TBS Chili Powder
2 TBS Oregano
2 TBS Cumin
1/4 TSP Red Pepper Flakes
1/4 Cup Worcestershire Sauce
4 TBS Mesquite Liquid Smoke

20 Fajita Sized Flour Tortillas

Optional Toppings:
Shredded Cheese
Sour Cream
Pico De Gallo
Avocado
Jalapeno

In a large bowl mix Italian Dressing saving 1/4 cup.  Add Remaining ingredients mixing very thoroughly.  Add meat to marinade and allow to set for at least four hours in fridge covered..

Slice Vegetables in strips and place in heavy duty foil.  Sprinkle with remaining Italian dressing ad mix well coating all vegetables.  Wrap tightly and store in fridge until ready to cook.

Prepare Grill and allow to get very hot.  While coals are heating place vegetables wrapped in foil to the side of the fire.  Once fire is ready add meat and cook turning constantly until done.  Skirt meat is quick to cook so it won't take long.  Leave vegetables as close to, but not directly above heat so they turn nice and tender, but not limp.

One meat and vegetables have been removed from heat cook the tortillas over heat while it is still hot.

Add your favorite toppings, serve with beans and rice.

Enchilada de Puerco con Frijoles y Fideo

We might eat enchiladas a little more than we should at our house.  It's such a great solution for just about any leftover meat you have in the fridge.  I just don't know which I enjoy more.  Fixing them or eating them.  These Enchilada de Puerco come together very quickly and in my opinion are one of the best I've made right next to these Crock Pot Chicken Enchilada.  I don't know which are better, but they are both cheesy with just the right touch of spice.  You can't east just one, that's for sure.  This batch will serve four.  Just double up if you want to serve more, or prefer lunch leftovers for the week.

SAUCE

1 Large green tomato

1 Large red tomato

1 Red medium sized Jalapeno Pepper

4 Garlic Cloves

1 Small white onion

4 TBS Chili Powder

1/4 Cup Cold Water

1 TSP Flour

ENCHILADA'S

1 PKG 10 count Corn Tortillas

1 Can Canola cooking spray

3 Cups Shredded Pork

1 8oz can no meat chili

1/2 cup dices chilli's

1/4 Cold water

1 TSP Flour

1 12 oz PKG shredded Mexican blend shredded cheese

You'll want to make the sauce first.  The longer it sets the better it taste.  Very simple.  Just chop all vegetables and herbs in a chopper, or blender.  Add Chili Powder and let simmer over a low heat while you put together the enchiladas. Just before pouring the sauce over the enchiladas thicken with flour whipped briskly into water eliminating any lumps.

Place the meat and chilies in a pan.  Add the no meat chili and let simmer.  Thicken with 1 teaspoon of flour blended in cold water.  Turn off and set meat aside to cool.

Traditionally the tortillas are heating in oil so they become soft enough to roll.  I prefer to heat them on my breakfast griddle treated with canola cooking spray.  Spray the griddle and than the tops of the tortillas and they will become soft and not so hot you can't touch them. Turn after just a few minutes and remove once they ad no longer stiff. Heat tortillas one at a time.  They must be hot when you roll them.  Place a spoonful of cooled meat on one edge of a still warm tortilla.  Gently tuck the tortilla around the meat and roll tightly, but not so tight you tear the tortilla.  Place in a baking dish (my 6 X 6 pan holds 10).  Continuing rolling until all 10 tortillas and all meat is used.  You should have the enchiladas packed very tightly in the baking dish.

Pour the sauce over the tortillas and top generously with as mush shredded cheese as you like.  Cover and bake in 350 oven for 30 minutes or until sauce is completely set and thickened.

Fiesty Fiesta Tamales

Chicken Tamales

Weather you enjoy them spicy of just warm and full of flavor Tamales are fun.  Widely popular during the colder season for their "comfort tendencies" these things are good any time of the year.  There are two basic secrets to getting a tamale just right.  Taste, and texture.  It's not a difficult process but it does take patience and time. 

I have seen everything from basic beans to sweet pineapple used in tamales.  Once you get the masa down just use your imigination.  This recipe will make two dozen so if you really want to bump it up just throw in some extra filling.

THE FILLING
2LBS Meat (chicken/pork/beef) of your choice
5 Cloves Garlic
3 Medium Jalapeno Peppers
1 Small Onion
1/4 Cup Mesquite Seasoning
1/4 Cup Chili Powder

Crush garlic and peppers together and chop onion.  Place meat in crock pot.  Add seasonings, garlic, peppers and onion.  Cook on slow temperature for six to eight hours.  Meat should be very tender and fall apart easily.

MEAT SEASONING:
1/4 Cup Chili Powder
1Tbs Paprika
2 Tsp Cumin
1/2 Tsp Onion Powder
1/2 Tsp Garlic Powder
1/2 Tsp red pepper

Remove meat and save broth for later use.  Shred meat with two forks on a baking pan. Once meat is shredded add enough broth to moisten and flavor the filling.  Add dry spices and spread evenly through out the mixture. Set meat aside and let sit while corn husks are prepared.







Step1:  Spread prepared masa over softened corn husk

THE SHELL
24 corn husks
2 cups masa harina
2 Tbs bacon grease
2 cups broth left from slow cooked meat (this is where you get the best flavor)



Step 2: Place a good layer of shredded meat on left side of masa

Soak corn husks in a sink of hot water to soften the shell. Add bacon grease to masa.  Using fork blend until mixture is course.  Slowly add broth until masa is moist enough to form a soft ball.  Place corn husk side up on surface.  Keep a glass of very hot water and soup spoon near by.  Drop a glob of masa on husk.  Dip spoon in hot water and use it to smooth the dough across the surface of the corn husk in an even layer that is not too thick.  It should be thin enough to cover the meat.  Leave 2 inches of the right side empty and do not fill the v shape bottom..  Place the filling on the left side of the shell.  Fold the shell over to the open right side and roll.  Tuck up the open bottom of the shell and tie off with a thin strip of husk that can easily be torn from the shell.  Continue process until masa and meat are used.  Layer tamales in pan and cook.


Step 4: Tuck up bottom of husk and tie off

Step 3: Fold husk over masa and tightly roll

You can purchase a tamale pot fairly reasonably at many stores.  They come with an insert that allow the tamales to be lifted off of the water while the rising steam slowly cooks the masa.  With lid on be sure to check often so that pot doesn't boil dry.  Another alternative that works well is a crock pot.  I used a round cookie rack set in the bottom of the dish to rise the layered tamales up from the water.This method takes longer but I found the tamale to be even more moist than usual.  Cook for six hours on high in crock pot.

Pork Quesadellia

I don't think there is ever a bad time for a Quesadellia.  You could run down to your favorite corner taco shop and grab one.  Why not just make your own?  These things and fresh, warm, crispy and just as cheesy as you like em.  There are three key tips to making a pleasing quesadellia.  First the shell should be crispy, but not overdone.  Second, they should be gooey cheesy. Third the filling must me full of flavor.

It's no secret that the top choice of meats in our home is Pork.  Make your quesadellia your way with a filling that sits your tastes.  Ground meat, steak, chicken and even turkey make this a tasty snack, fun tailgating treat or even a quick meal when you want to kick back.

3 Cups Shredded Pork
1/2 Cup Tomato Sauce
1 Cup Diced Hatch Peppers
1 Cup Chopped Green Onion
3 Minced Garlic Cloves
1 Package Taco Seasoning Mix
1 16 oz Package Shredded Mexican Blend Cheese
1 Package 12 Count Flour Tortillas

In skillet warm 1 teaspoon olive oil.  Add green onion, cloves and hatch peppers.  Still constantly until onion is slight tender.  Add tomato sauce and meat.  Let simmer for 10 minutes allowing broth to evaporate.  Stir in taco seasoning mix thoroughly and remove from heat.  Cover and set aside.

Heat griddle on medium and lightly coat with cooking spray.  This will give the tortilla a nice crispy texture.   Place one tortilla on griddle BEFORE it turns hot.  Add a layer of cheese to coat the entire tortilla and top with about 1/2 cup of the meat.  A little less, a little more depending how full you like you quesadellia.  Cover meat with another layer of cheese and top with tortilla.  With a turner press the quesadellia so that filling is merged to the edge.  Allow the tortilla to brown, turn to brown the other side. You may need to turn more that once to make sure your quesadellia is as crispy as you like it and not overdone.  Serve with the following condiments of your choice:

Sour Cream
Guacamole
Salsa
Sliced Avocado

Carne Picada de Enchiladas

Enchilada's are always a good choice.  There simple to make and you can roll them with you choice of meat or vegetables.  These are so creamy and cheesy they will go fast.  Recipe serves four

Enchilada Filling
1 LB Ground Meat (pork, beef or turkey)
1 Small Onion
1 Small Green Pepper
3 Garlic Cloves crushed
1/4 Cup Tomato Sauce
1/4 Cup Chili Powder
1/2 TBS Salt
1/2 TBS Pepper
1 16 oz PKG Fiesta Blend shredded Cheese
12 Corn Tortillas

Brown meat in a large kettle and drain grease into a separate pan.  Saute onion, green pepper and garlic in grease drained from meat for 5 minutes stirring constantly.  Return sauteed vegetables to ground meat without grease.  Add tomato sauce, chili powder, salt and pepper.  Simmer uncovered until all liquid is dissolved.

Heat 1 cup of oil in a small skillet.  Once oil is hot drop tortilla into skillet and quickly turn lightly heating both sides to soften the shell.   Place tortilla on flat services placing at least 2 tablespoon of ground meat on one edge topping with a generous sprinkle of shredded cheese.  Roll tightly and place in a 9X13 baking dish coated with cooking spray.  Continue process until all twelve tortillas are filled and packed tightly into dish.

Enchilada Sauce

1 TBS Flour
1 15 oz can Chicken Broth
2 8 oz cans Tomato Sauce
1/4 Cup Chili Powder
1 Tsp Cumin
2 Tsp Dried Cilantro
1 Tbs Oragno
1 Tsp Red Pepper
1 Tbs Garlic Salt
1 Tbs Lemon Pepper

Mix Flour in 1/4 cup of cold water and swiftly stir into heated chicken broth.  Add Tomato Sauce and spices.  Cover and simmer for 10 minutes.  Pour sauce into baking dish with Enchiladas and top with shredded cheese.  Bake in 350 degree oven for 20 minutes or until bubbly and golden brown.

Carne Molida de Res Tacos

I love doing a taco bar.  It's a simple meal and my family enjoys the idea of creating there own special taco.  All I do is cook up the meat and heat the shells.  The condiments are lined on the kitchen counter and everyone helps themselves. This recipe will make up to 20 tacos.

2 Boxes 12 Count Taco Shells
1 1/2 lb Ground Beef
1 Pkg Taco Seasoning
Salt and Pepper to taste

Condiments:
Shredded Cheese
Chopped Onion
Shredded Lettuce
Salsa
Diced Tomato
Jalapeno
Avocado

Brown meat in skillet and add taco seasoning.  Warm shells in oven for 10 minutes. Fill shells with meat and your choice of condiments and enjoy.

Chalupas de' Puerco

How fun are Chulupas?  Who doesn't like these tasty treats?  It's like creating your own Tex-Mex specialty.  You can top them with just about anything you like and they're guaranteed to taste great.  I prefer to create my dishes from scratch to avoid spending money on store bought products.  You can cut down the prep time by using your own short cuts.  The meat is slow cooked in a crock pot making it tender and juicy.

                                                          Puerco (Pork)

                                                          2 Lbs Pork Roast

                                                          4 Cups Water

                                                          4 Serrano Peppers 

                                                          4 Garlic Cloves (minced)

                                                          1 TBS Salt, 1 TBS Pepper

Place all ingredients in a crock pot and cook for six hours or until meat easily pulls away from bone.  Remove from pan and shred pork with two forks.  Store in refrigerator until ready for use.  Do not discard broth.

                                                         Frijoles (Beans)

                                                         2 Cups Brown Beans

                                                         Remaining broth from Puerco

Rinse beans and cook in broth on medium for four hours checking often.  Once beans have cooked place in large kettle and mash with fork.

                                                          1 Package Maize Tortillas

Heat 2 cups of corn oil in a large skillet on medium heat.  Once oil is hot place one tortilla in pan.  Cook tortilla for no more than one minute (or until toasty brown) and turn cooking other side for same length of time.  Continue same routine for remaining tortillas.  Allow tortilla's to cool some before using.

Spread frijoles on tortilla, layer with shredded lettuce, pork, cheese, salsa, sour cream and than avocado.  These are my choices for toppings, but there best when you create your own combination.

Cazuela de Chorizo y Arroz

Chorizo is a wonderful sausage that can be found in two forms.  The typical form us chopped pork and pork fat seasoned with vinegar (or wine), chili peppers and smoked paprika.  I use a very coarse variety with little fat content for this recipe typically found at a hispanic meat market.  You may want to try making your own with a mixture of fresh ground pork and pork sausage (to up the fat content) with the right blend of spices to suit.

1 LB Chorizo
1 Package Dry Taco Seasoning Mix
1 SM Onion
1 SM Green Pepper
1 SM Jalapeno Pepper
2 Tomatoes
2 Cloves Garlic

1 1/2 C Rice
1 1/2 Cups Black Beans
2 Cups Fiesta Blend Cheese
2 Cups Crushed Dorito Spicy Nacho Chips

Flour Tortillas
Sour Cream
Avocado

Cook rice according to directions and set aside. Cook Chorizo in skillet with taco seasoning until done.  Remove Place in 9X13 baking dish draining grease and returning it to skillet. Chop all vegetables and add to skillet with sausage grease cooking until tender but not over done.  Add rice, beans and sausage to skillet and let simmer for 10 minutes.  Return Chorizo and Arroz to baking dish and top with crushed chips.  Layer with cheese and bake until  melted.  Top with Sour Cream and Avocado if desired.  Serve with flour tortillas.

Burrito Casserole

I enjoy turning leftovers into a totally new creation.  I try not to tell my husband were having "leftovers" for dinner.  Just something about that word. The other night we had burritos leaving plenty of meat and beans in the refrigerator.   This was quick, easy and tasted so good. Serves 4 to 6.




Six Burrito size flour tortillas
1 1/2 cups re-fried beans
1 lbs ground meat
1 pkg Enchilada seasoning mix
Salt and Pepper to taste
1 15 oz can stewed tomatoes with green chilies
1 tbs cilantro
1/2 tsp cumin
2 cups fiesta blend shredded cheese
sliced jalapenos (optional)

Brown meat in skillet adding 1/2 of the package of enchilada seasoning.  Add salt and pepper to taste.  Mix in beans blending thoroughly.

Warm tortillas on a grille or in a skillet.  Spoon a generous amount of  beans and meat on the longest end of tortilla 1 inch from edge.  Wrap open edge around filling and roll rightly.  Repeat for all six tortillas.  Place in a 9X13 baking pan that has been lightly coated with cooking spray.

Open tomatoes in a bowl adding remaining enchilada sauce, cilantro and cumin.  Pour over burritos and bake in 350 oven for 20 minutes.  Top with jalapeno slices and cheese cooking an additional 10 minutes.

Falda y Fideo Tacos

Falda and Fideo Tacos

Falda (Brisket)
3 Lbs Brisket.  Do not trim fat.
4 Cups Water
1 Package Taco Seasoning
1 Small Onion
3 Jalapeno Peppers
3 Cloves Garlic minced
 Salt and Pepper to taste


Place all ingredients in a crock pot, or large kettle pot.  Cook on low for at least 8 hours checking occasionally.  Add water as needed to keep brisket covered.

                                                        Fideo (Vermicelli)
                                                        1 7 oz Package Fideo
                                                        1 Tbs oil
                                                        8 oz Tomato Sauce
                                                        3 Cups Broth From Cooked Falda
                                                        1 Pinch Cilantro
                                                       1/8 Tbs Cumin
                                                        Salt & Pepper to taste

Heat oil in skillet and add fideo.  Stir constantly until fideo turns soft and looks white.  Add Falda broth, tomato sauce and spices.  Stir frequently and add additional broth if needed for 15 minutes.

Remove Falda from crock pot and shred with a fork.  Heat flour tortillas and fill with Falda and Fideo.  Add your choice of condiments to include guacamole, shredded cheese, salsa and sour cream.