Fiesta Mexicana Traditional mexican recipes Easy, fast, delightful
PREP TIME 15M
COOK TIME 4H
•4 quarts of water •2 pounds cubed pork •1 pound pork spare ribs or baby back ribsw •3 cans (15 ounces each) •White Hominy, and rinsed •1 white onion cut in quarts •8 large garlic cloves •Salt to taste •For the red sauce: •5 Guajillo peppers cleaned, seeded, open flat. •5 Ancho peppers cleaned, seeded, open flat. •6 Garlic cloves
1. Heat water in a large stock pot. Add onion, garlic,pork meat and spareribs. Bring to a boil, then lower the heat and let simmer, partially covered for 2 and half hours or until meat is tender and falling off the bone. 2. Now for the sauce, soak the ancho and guajillo peppers in water just enough to cover for 2530 minutes until soft. 3. Blend peppers using a blender or food processor with garlic cloves, chopped onion and oregano adding some of the water in which they were soaking. 4. Using a strainer, add the sauce to the broth. Bring to a boil and add the meat, salt and pepper. Simmer until heated through.
CROCK POT MEXICAN STUFFED
BELL PEPPERS INGREDIENTS
•salt and pepper •sour cream and diced green •onion •3/4 cup of cooked (leftover)
•4 bell peppers •1 pound of 85 percent lean beef •1/2 of a yellow onion, diced •1 cup of canned enchilada sauce
Directions 1 .Finely dice a 1/2 of a yellow onion. Cup of prepared enchilada sauce into a heat proof measuring cup and add diced onion. Heat the onion/enchilada min the microwave for about 5 minutes to onions. 2. Cut the tops off of four bell pepperand dice the tops of the bell. 3. Pour 1/3 of a cup of water in the bottom of the crock.
PREP TIME 15
COOK TIME 6h
4. In a large mixing bowl, combine one pound of uncooked ground beef, onion/enchilada sauce mixture, diced bell peppers, 1 cup of shredded jack cheese, 3/4 cup of cooked rice. 5. Fill bell peppers with ground beef mixture and top with more cheese and cook for 6 hours.
GREAT GUACAMOLE -INGREDIENTS•2 ripe avocados •1/2 teaspoon Kosher salt •1 Tbsp of fresh lime juice or lemon juice •2 Tbsp to 1/4 cup of minced red onion or thinly sliced green onion •1-2 serrano chiles, stems and seeds removed, minced •2 tablespoons cilantro (leaves and tender stems), finely chopped •A dash of freshly grated black pepper •1/2 ripe tomato, seeds and pulp removed, chopped
-DIRECTIONS1 Cut the avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. (I find it easiest to score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. 2 Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.) Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will help delay the avocados from turning brown. Add the chopped onion, cilantro, black pepper, and chiles. 3 Cover with plastic wrap directly on the surface of the guacamole
PREP TIME 10 M
COOK TIME 15M
Buffalo Chicken QuesadillA Directions*
*INGREDIENTS: •2 cups finely diced cooked chicken •1/2 cup Buffalo Wings Sauce •2 cups shredded Monterey Jack cheese •8 (8 inch) flour tortillas •Blue cheese salad dressing
PREP TIME 5
4 servings COOK TIME 5
• Preheat oven to 350°. In a small bowl, toss chicken with wing sauce. In a large skillet, heat oil over medium-high heat. Add onion, celery, salt and pepper; cook and stir until onion is tender. • Place two tortillas on an ungreased baking sheet; top with chicken and onion mixtures. Sprinkle with Mexican cheese and olives. Top with remaining tortillas. Bake 8-10 minutes or until golden brown and cheese is melted. • In a small bowl, mix sour cream and blue cheese. Serve quesadillas with celery leaves, blue cheese sauce and, if desired, additional wing sauce. Yield: 4 servings.
Easy, fast, delightful!