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| | From:  KeenPatty12 (Original Message) | Sent: 11/19/2002 3:42 PM |
Chimichangas 1-1/2 lbs. beef chuck or round, cut into 1-1/2" pieces 1-1/2 lbs. boneless pork shoulder, cut into 2" chunks 4 cups water 2 tbls. vegetable shortening or lard 1 large onion, chopped (1 cup) 3/4 to 1 cup canned diced, mild green chilies (about two 4oz. cans) 1 clove garlic, minced 2 tblsp. flour 2 tsp. salt 1/2 tsp. ground cumin 8 large flour tortillas Vegetable oil for frying Heat beef, pork and water to boiling in a large kettle; lower heat; cover. Simmer for about 1-1/2 hours. Drain meat and reserve 1 cup of the broth. Shred meat when cool enough to handle. Heat shortening or lard in a large saucepan. Add onion, 3/4 cup of the chilies and the garlic; saute for 1 minute. Stir in reserved broth and shredded meat; cook until mixture is moist, but quite thick. (Add more chilies if you like it hotter). Keep meat mixture warm. Heat 1 tortilla on a large griddle or very large skillet over low heat until soft and pliable. Spread about 3/4 cup meat mixture over the lower third of the tortilla in a band about 4" long and 1" wide. Work quickly so that tortilla does not get crisp. Fold the bottom edge of the tortilla up over filling to cover it almost completely. Then fold the two sides in towards the center over the filling and start rolling the filling into a cylinder shape. Repeat with remaining tortillas. Heat 1/2" oil in a large skillet very hot. Saute two chimchangas at a time in hot oil until golden brown, turning with two broad spatulas. Drain on paper toweling; keep warm while cooking remainder. Serve with Green Chile Salsa (recipe to follow in this thread). Garnish with shredded lettuce and avocado slices, if you wish. Serves 8. |
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Green Chile Salsa 1 can (16-oz.) whole tomatoes, drained 1 can (4-oz.) diced, mild green chilies (1/2 cup) 1/2 cup finely chopped green onions 1/2 tsp. salt 1/2 tsp. leaf oregano, crumbled Combine all ingredients in a bowl, breaking up canned tomatoes into small pieces. Chill at least 1 hour before serving to blend flavors. Or prepare ahead and store in a jar. Refrigerate; use within 1 week. Makes about 1-1/3 cups. |
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Chicken Flautas 1 broiler-fryer (about 2-1/2 lbs.), cut up into separate pieces 4 cups water 2 tblsp. lard or vegetable shortening 1 medium-size onion, chopped (1/2 cup) 1 clove garlic, minced 1 tblsp. cornstarch 1-1/4 tsp. salt 1/4 tsp. pepper 1/2 cup canned diced, mild green chilies (about a 4-oz. can) Vegetable oil for frying 1 dozen corn tortillas 1 cup dairy sour cream 1/4 cup milk Bring chicken pieces and water to boiling in kettle; lower heat; cover. Simmer until fork tender, about 25 minutes. Drain; reserve 1/2 cup broth. Cool chicken until easy to handle. Bone and skin chicken; shred meat. Heat lard or shortening in a large saucepan until melted. Add onion and garlic; saute 1 minute. Shir in cornstarch, salt and pepper. Add reserved 1/2 cup of broth, shredded chicken and chilies. Stir and cook until very thick and bubbly; remove from heat. Heat about 1/4" of oil in a small skillet over medium heat until very hot. Saute tortillas one at a time, a few seconds on each side, until limp. This will soften tortillas so that they will roll up more easily. Do not cook too long or they will become crisp. Drain on paper towels. Fill each tortilla with a heaping spoonful (3 tblsp) chicken mixture across center. Roll tortilla around filling. Be sure filling is 1" from edges or ends of rolled tortilla to avoid splattering during frying. Place 2 or 3 flautas, seam side down, in hot oil. Saute, turning on all sides until crisp. Drain and keep warm while cooking the rest. Combine sour cream and milk in small saucepan. Heat over very low heat just until lukewarm. Spoon over flautas. Garnish with fresh coriander or cilantro leaves, if you wish. Tip: Chicken can be cooked ahead and refrigerated, or use leftover chicken or pork. These are delicious!! Makes 12 flautas. |
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Ole Chili Pie 1 package (8-1/2 ounces) corn muffin mix 1 lb. ground beef 1 package (1-1/8 ounces) taco seasoning mix 3 ounces natural Colby or Cheddar cheese, shredded (3/4 cup) 1 cup shredded lettuce 1 small tomato, seeded and chopped 1/4 cup sliced pitted ripe olives (I used black) Preheat oven to 375 degrees. Prepare corn muffin mix following label directions. Spread batter evenly in bottom of a greased 9" pie plate. Bake in a preheated oven (375) for 18 minutes or until golden brown. Meanwhile, prepare ground beef with taco seasoning mix, following label directions; spoon over hot cornbread. Sprinkle with about half the cheese. Arrange lettuce, tomato, remaining cheese and the olives on top of pie. Serves 4 to 6. |
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Cheese And Bean Enchiladas 3 tblsp. lard or vegetable oil 1-1/2 tblsp. chili powder 1-1/2 tblsp. flour 1-1/2 cups water 1 tsp. vinegar 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/2 tsp. salt 1/4 tsp. oregano Vegetable oil or lard for frying tortillas 8 corn tortillas 3/4 cup refried beans (from a 16 oz. can) 4 ounces Monterey Jack or Cheddar cheese, shredded (1 cup) 1/2 cup cottage cheese (I used Ricotta) 1 medium size onion, finely chopped (1/2 cup) 1/2 cup chopped pitted olives ( I used black) Heat 3 tblsp. oil, chili powder and flour in a small saucepan to make a paste. Add water gradually to make a smooth sauce; add vinegar, garlic powder, onion powder, salt and oregano. Bring to boiling; lower heat; simmer, uncovered for 3 minutes. Pour vegetable oil or melt lard to depth of 1/4 inch in a small skillet. Holding each tortilla with tongs, quickly dip into hot fat just long enough to soften, 3 to 4 seconds. Drain on paper towels. To assemble: Place 1 tablespoon each refried beans, Jack cheese, cottage or ricotta cheese, onion and olives down center of each tortilla; roll up; place seam-side down in shallow baking dish just large enough to hold enchiladas (13x9x2). Pour sauce over enchiladas. Sprinkle with remaining cheese. Bake at 350 degrees for 20 minutes or until bubbly. Serves 4. These are pretty good and easier than the longer methods. |
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Taco Ritos
4 servings
40 minutes (20 min prep, 20 min cooking)
This recipe comes from Denver Fire Fighters Favorites cookbook published in 1976. This is a quick and very tasty dish and you can increase ingredients to make a larger batch, if needed. I had a dish very similar to this at a restaurant in Littleton, CO called Tico's Cantina. Their dish was called TicoRitos. Very good.
| | 1 | | lb ground beef | | | 1 | | (16 ounce) can refried beans | | | 1 | | (10 3/4 ounce) can cream of mushroom soup | | | 2 | | (15 ounce) cans green enchilada sauce | | | 1 | | package flour tortillas | | | 1 | | cup shredded monterey jack cheese | | | 1 | | cup shredded cheddar cheese | | | | |
---Toppings--- | | | | | diced onions | | | | | diced tomatoes | | | | | shredded lettuce | | | | | extra shredded monterey jack cheese | | | | | shredded cheddar cheese | | | | | sour cream | | | | | guacamole |
| 1. | Brown ground beef and drain off grease. | | 2. | Add refried beans. | | 3. | Remove from heat. | | 4. | Soften tortilla in microwave for 20-25 seconds. | | 5. | Place 2 Tbspns. | | 6. | of ground beef mixture and 1 tspn. | | 7. | of onion on tortilla and roll like a burrito. | | 8. | Place in shallow roasting pan. | | 9. | Repeat filling and rolling instructions until you fill approximately 8 tortillas. | | 10. | Mix mushroom soup and green chile enchilada sauce together and pour over rolled tortillas in pan. | | 11. | Top with both cheeses. | | 12. | Bake in 375 degree oven for 20 minutes or until cheese is melted and everything is hot. | | 13. | Allow to stand about 5 minutes. | | 14. | Serve with toppings, as desired. | | |
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Mandarin Chicken Salad 8 servings
20 minutes (20 min prep)
This really is good. You can saute (or grill) chicken breasts for this.
| | 4 | | cups cooked cubed chickens | | | 1 | | (20 ounce) can pineapple tidbits, drained | | | 1 | | (11 ounce) can mandarin oranges, drained | | | 1 | | cup chopped celery | | | 1 | | cup mayonnaise | | | 1/2 | | cup sliced ripe olives | | | 1/2 | | cup chopped green peppers | | | 2 | | tablespoons minced onions | | | 1 | | tablespoon prepared mustard | | | 1/2 | | teaspoon salt | | | 1/4 | | teaspoon pepper | | | 1 | | leaf lettuce | | | 1 | | (5 ounce) can chow mein noodles | | 1. | In a large bowl, mix the first 11 ingredients. | | 2. | Mix well and refrigerate until serving. | | 3. | Spoon salad on lettuce lined plates. | | 4. | Sprinkle with noodles. | |
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Cheese Enchiladas Yummy! 2 cloves garlic, minced 1 medium onion, minced 2 tblsp. vegetable oil 2 tblsp. flour 2 cups chicken broth 1 4-ounce can chopped, mild green chiles 2 cups drained, chopped canned tomatoes 12 corn tortillas 4 cups grated Monterey Jack cheese (1 pound) Garnishes: 1 avocado, sliced 1 cup chopped green onion 2 cups sour cream (16 ounces) Saute onion and garlic in oil until soft. Stir in flour and cook for 1 minute. Add broth and cook until thickened. Add chiles and tomatoes and simmer for 10 minutes. Cool slightly. Puree sauce in blender or food processor. Dip each tortilla in sauce, place a large spoonful of cheese and a spoonful of sauce in each and roll up. Place filled, rolled tortillas in a large, flat ungreased baking pan. Pour remaining sauce over all and bake uncovered at 350 degrees for 15 minutes. To serve, garnish with sliced avocado, sour cream and chopped green onion. Serves 6. |
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Chicken Enchiladas Supreme This is my son's all time favorite mexican dish. He requests this every birthday. 2 cups cooked, chopped chicken or turkey meat 1 4-ounce can chopped, mild green chiles 1 7-ounce can green chile salsa 1/2 teasp. salt 2 cups heavy cream (1 pint) 12 corn tortillas 1 1/2 cups grated Monterey Jack cheese Combine chicken, green chiles and green chile salsa and mix well. Mix salt and heavy cream in a medium-sized bowl. Heat about 1/2 inch oil in a small skillet. Dip each tortilla into hot oil for about 5 seconds, just to soften. Drain on paper towels. Dip each fried tortilla into bowl containing cream and salt, coating each side. Fill each tortilla with chicken mixture. Roll and place in ungreased flat baking dish. Pour remaining cream over enchiladas and sprinkle with cheese. Bake uncovered at 350 degrees for 20 to 25 minutes. Serves 6. |
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Taos Chicken Chalupas Sinfully good! 2 whole chicken breasts, poached and shredded 2 7-ounce cans green chile salsa (Ortega is recommended) 12 corn tortillas, crisply fried 2 cups refried beans (I just used canned, but homemade is recommended) 2 cups prepared guacamole (homemade or prepared) 2 cups shredded lettuce 2 cups grated mild Cheddar cheese (8 ounces) 2 cups sour cream (16 ounces) Simmer chicken meat in green chile salsa over gentle heat for 15 minutes. To assemble each chalupa, begin with a crip tortilla and layer on refried beans, guacamole, shredded lettuce, grated cheese, chicken with salsa and then sour cream. Serve two chalupas per person. Note: These are easier to eat, if you do not put too much of each ingredient on each tortilla. Serves 6. |
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I threw this together one evening while looking for something to go with tacos - It's now my favorite part of the meal, and so easy to do! Easy Spanish Rice 1 Tbspn butter/margarine 1 teaspoon salt 1/2 teaspoon cumin Cayenne pepper to taste 1 cup medium grain rice (not Minute Rice) 1/2 to 1 cup salsa (to taste) 2 cups water 1 bunch green onions, chopped Shredded cheese (Monterey Jack and/or cheddar) Melt butter in a sauce pan. Add seasonings and rice. Brown rice for 2 to 3 minutes, stirring occasionally. Add salsa, stir and bring to a boil. Add water, stir, and cover, allowing rice to cook for 15 minutes. After the time is up, stir rice. Continue cooking with lid off if your rice seems too watery. Add most of the green onion (reserving some for garnish) and stir. Serve, garnishing with reserved green onions and cheese. |
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Green Chile Burritos M-M-M-M Good!! 2 pounds lean pork, diced 3 10 1/2-ounce cans chicken broth 2 7-ounce cans chopped, mild green chiles 1 16-ounce can tomatoes, chopped 12 white flour tortillas 2 16-ounce cans refried beans flour 2 cups grated Cheddar cheese (8 ounces) 3 cups shredded lettuce 3 cups fresh tomatoes, chopped Simmer pork in broth until tender and thoroughly cooked. Add chiles and canned tomatoes. Simmer 15 to 20 minutes longer. Spread each tortilla with refried beans. Using a slotted spoon, put some pork mixture on each tortilla, reserving liquid to serve as sauce. Roll each tortilla and place in a shallow baking dish. Bake uncovered at 350 degrees for 15 minutes or until hot. Thicken sauce with a little flour and spoon over burritos. Serve topped with grated cheese, shredded lettuce and chopped tomato. Serves 6. |
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Tacoritos Very good!! A combination of a taco and burrito. 1 pound ground beef 1 tblsp. chili powder 1 clove garlic, minced 1/2 teasp. salt 1/2 cup chopped onion 3 cups prepared white sauce 1/2 teasp. ground sage 1/2 teasp. oregano 1/2 teasp. ground cumin 2 tblsp. chopped, mild green chiles 2 cups grated Cheddar cheese (8 ounces) 2 tomatoes, chopped 12 white flour tortillas 1/2 head iceberg lettuce, shredded Brown ground beef and drain. Add chili powder, garlic, salt and onion. Combine white sauce, sage, oregano, cumin and chiles. Simmer over very low heat until warm. Reserve 1 cup sauce and 1 cup grated cheese. Mix remaining sauce and cheese with meat, lettuce and tomatoes. Place this mixture in tortillas, roll and place seam side down in a flat ungreased baking dish. Top with reserved sauce and cheese. Cover with foil. Bake at 350 degrees for 15 minutes. |
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bumping up for Superbowl Sunday! Ole`! |
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Milanesas (Breaded Sirloin) This recipe is from Taste of Home submitted by a lady raised in Argentina. It is delicious, if it isn't over cooked. 8 servings 2 eggs 1/2 cup milk 1 cup seasoned bread crumbs 3 Tablespoons parmesan cheese or romano cheese 2 Tablespoons minced fresh parsley 2 cloves garlic, minced 1 teaspoon salt 1/8 teaspoon pepper 2 lbs. boneless beef top sirloin steaks, cut into 1/4" slices (1-1/2" thick) oil (for frying) 4 medium ripe tomatoes, sliced 8 ounces sliced mozzarella cheese lemon wedges - In a shallow bowl, whisk the eggs and milk.
- In another shallow bowl, combine the bread crumbs, Parmesan cheese, parsley, garlic, salt and pepper.
- Dip steak in egg mixture, then coat with the crumb mixture.
- In a large skillet, heat 1/2" of oil.
- Brown steak over medium-high heat for 2-3 minutes on each side or until meat reaches desired doneness (keep in mind that the longer it is cooked, the tougher it gets).
- Drain on paper towels.
- Transfer to a baking sheet.
- Top beef with tomato, then cheese slices.
- Broil 4" from the heat for 1-2 minutes or until cheese is melted.
- Serve with lemon wedges.
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