Tag Archive: Tortilla


Red Chili Peppers

Image by Gerard's World via Flickr

Chicharrones with Red Chile and Coleslaw

Red Chile:

Ingredients –  Dry Red Chile Pods, Garlic, Flour & Water

Directions – Clean chile pods by running under warm water, make sure to get the seeds out. Put pods in a blender (NOTE: The chile will stain your blender) and fill with hot water just enough to cover the pods. Add garlic cloves (I like a lot, add to taste). Pulse for about a minute and then blend until completely blended (you should see no skin from the chile), this takes some time.

At this point you can freeze the chile to use at a later date or you can continue the process if you plan on cooking with it right away.

In a pot brown about 1 tablespoon of flour with Crisco/Oil. Add the Red Chile and simmer over low heat for about 30 minutes. You can also add Flour mixed with water if need be to thicken.

Chicharrones:

Ingredients: Boneless Pork Chops, Crisco, Salt & Pepper

Cut pork chops into small square pieces. Warm Crisco (you don’t want to use too much Crisco, the point is for the pork to brown) in a large frying pan. Add Pork and fry turning frequently until golden brown. Salt and Pepper while frying. I like mine crispy.

Warm Tortillas in a frying pan. Serve Chicharrones on Tortilla or with a Tortilla and serve with red chile.

Cole Slaw:

Ingredients –  4 Cups Shredded Cabbage, 1/2 Cup Chopped Red Pepper, 2 Tablespoons Tarragon Vinegar, 1/2 Miracle Whip/ Mayo (personal preference, I use Mayo and just add a little Miracle Whip), 1 teaspoon Prepared Mustard, 2 Tablespoons Sugar and 1 teaspoon Salt.

Directions: Combine vegetables, sugar, salt, celery seed and pepper. Combine vinegar, mustard, and salad dressing. Add to vegetables and mix thoroughly. Makes 6 servings.

Author: Marci Romero

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2 Large boneless breast

1 good size Avocado cubed

shredded lettuce

shredded chedder cheese

4 green onions diced

1-2 tbls. of chipotle seasoning depending on how you like it (I use alot)

1 tsp coarse ground Garlic salt

dash of paprika

8 oz tomato sauce

If you like you may add a dash of chili pepper as well

Corn tortillas

 

 

Boil the chicken breast till tender and can easily be pulled apart with a fork

drain most of the water out, leave just a little in the bottom

add tomato paste, onions and spices, mix well and simmer for about 10 minutes or so, prepare your tortillas as you normally would, drain on paper towels to remove excess grease.

 

Put together your tacos; chicken, generous amount of avocado, lettuce and cheese.

 

Obviously you may add your own ingredients to the tacos, I.E. tomatoes, sour cream, whatever you want. So easy and yummy…Enjoy!

 

 

 

Soup condensed, and canned, of the Campbell's ...

Image via Wikipedia

This is recipe comes straight to you by my best friend. It is really yummy and my kids personal fav! Super easy to make, even my youngest daughter can whip it up!

“Mexican” Casserole. Not really authentic Mexican cuisine, but it is yummy and fills up a hungry crowd.

3 pounds of lean ground beef (can sub other meat if you wish)
12 flour tortillas
4 cups of shredded cheese of your liking (I find mexican or cheddar is best)
1 can el pato sauce
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion (diced)

Preheat oven to 350.
1. Brown your meat, add diced onion. Drain grease. Put meat back into pan and add soups and el pato sauce. Let simmer for about 15 mins
2. While meat is simmering, take a 9 x 13 dish and cover the bottom and side with a layer of tortillas.
3. Take your mixture and use half of it on top of your tortillas. Spread to cover pan. Take half of your cheese and sprinkle over your meat.
4. Add another layer of torillas over the first layer, like you would lasagna. Add the rest of your meat, spread evenly. Top with the remainder of cheese.
5. Bake at 350 for 20 minutes.

Feel free to add things. I like to add olives, bell peppers, you can add jalepenos, etc.

Author Crystal Taylor