Follow recipe on can for salsa topping
Posted on 05/04/2012 9:57:25 AM PDT by US Navy Vet
Pose 'em here!
Most people only pay them to mow the lawn.
bttt
Read post 6! snicker snicker
Follow recipe on can for salsa topping
So why are you celebrating the 1862 victory of Mexican troops over French forces? Why do you care about their history/celebrations? It would have been much better, IMO, to have celebrated the establishment of the Republic of Texas on March 2nd (Texas Independence Day).
Cheese, and Bean and Cheese Enchiladas
12 corn tortillas
1 can salsa verde (green enchilada sauce)
1 can red enchilada sauce
2 cups shredded Longhorn cheddar cheese
filling:
3 cups cottage cheese
1 cup shredded Longhorn cheddar cheese
1-1/2 cups chopped green onion
1/4 to 1/2 tsp oregano
refried beans (optional)
Pour the can of salsa verde in an 8x16 baking pan.
Fry the tortilla shells, then fill with filling and
roll, before putting the enchiladas side by side on
top of the salsa verde. The rolled enchiladas should
completely fill the pan.
Pour and spread the can of red enchilada sauce over
the enchiladas, then sprinkle with the 2 cups of
Longhorn. Put any extra filling in the gaps.
Bake in a 375F oven for 20 minutes until bubbling,
or if chilled, 30 minutes, covered for the first 15
minutes.
Garnish the enchiladas with chopped lettuce,
diced tomato, and chopped green onion. Sprinkle a
little cider vinegar and salt over the vegetables.
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Mexicans love these insects which have a consistency of cottage cheese.
Dig deep into the nest of larvae to get the bloated juicy ones. If you feel as though your going to throw up while chewing, resist that feeling and drink some El Bloate Si Gagu.
Someone’s fixing me a Mexican feast but I will share my semi-famous margarita recipe:
3 parts tequila
2 parts Cointreau
1 part fresh lime juice
The tequila is important. Use only good quality 100% blue agave tequila. I use Sauza Hornitos Reposado. Some prefer white tequila but we like the reposado. Cointreau means Cointreau, not Triple Sec, not Grand Marnier, not some Mexican liquer that’s “just as good”. It’s expensive but it makes a difference. Ideally the limes should be mexican or Key limes but the Persian ones are fine. Ok, now to how.
Fill a cocktail shaker half full with good ice. Fill the rest of the way with margarita mix made from the above. Shake vigorously for 30 seconds. The shaking is important. You need the water from the melting ice to make the drink properly. This is also why the ice has to be good. Strain into margarita glasses with a couple of cubes of ice in the bottom. If you want to rim the glasses with salt, wipe the rims with a cut lime wedge and then dip them in a shallow bowl with coarse sea salt before you start shaking. Sometimes I want the salt, sometimes I don’t.
Now, enjoy one of the best margaritas you’ve ever had. They are very good and very potent so be careful.
Last note. Notice no blender was involved and keep it that way. A real margarita is not frozen.
No but, it does remind me to go get some menudo...
Yum-e
...and that is how you celebrate “Stinko de Mayo.” LOL
Carne Asada (AKA Tex-Mex Fajitas)
Ingredients
1. 24-oz skirt steak
2. Fajita seasoning
3. 12-oz can of beer (Natural Light works...it’s unfit for direct consumption)
4. Italian salad dressing.
5. Flour tortillas
Directions
Mix beer, one packet of fajita seasoning, Italian salad dressing and beer into a large bowl and mix thoroughly. Submerge the skirt steak in it in a 13x9 pan for 24 hours.
Cut the steak once in half, then form “boats” from aluminum foil, shaping the sides upward. Place the steaks into the boats, put them on a hot grill and again submerge them in the marinating sauce. Then brown them on both sides (should take about 7-10 minutes each side). Once the meat is brown, remove it from the boats and place directly on the grill and cover for another 7-8 minutes, then flip it and repeat.
After the meat is cooked, slice against the grain into strips, then roll ‘em into the tortillas with guacamole, rice, beans, etc. Then grab a REAL beer and enjoy!!
Ingredients:
(sauce)
1 can Gebhardt’s enchilada sauce
1/3rd can Wolf’s brand chili (no beans)
¼ tsp each garlic powder, chili powder, cumin & salt (all to taste)
¼ cup flour
Combine all ingredients except flour in a medium saucepan over low heat and simmer for about 5 minutes.
Whisk in flour and simmer another 10 minutes whisking frequently, until lumps are gone. Set aside.
Additional ingredients for enchiladas:
12 corn tortillas
1 medium onion, diced small
shredded cheddar cheese
Crisco
To soften the tortillas, heat Crisco over medium heat in a skillet.
Put one tortilla in at a time,wait until it *just* starts to puff up, flip it, then when it *just* starts to puff up, remove and place on paper towels.
While the torts cool, grate the cheese and dice the onion.
Roll a small amount of cheese (about 2 TBSP or so) and a few onion pieces into each tortilla and place seam side down in a cake pan.
Line up in the pan side by side. Pour sauce over enchy’s and bake at 350 for 25 minutes,
topping with cheese at about the 20 minute mark and maybe even more onions.
The ones around here cook brisket, potato salad, macaroni salad, chips and salsa, and usually have hot dogs and hamburgers too.
Take one turnip. Poke it with a needle until it picks up a rifle, then poke it one more time and you’re done.
Simple tacos
Slice and halve a white onion, then saute it and
a tsp of chopped garlic in a large skillet. Saute
until onions are partially caramelized with some
brown edges.
Remove the sauteed onion and garlic and put in bowl,
then brown 1 pound hamburger. Drain as needed to
remove tallow. When browned, add onions and garlic
along with one large bottle of mild Pace Salsa and
a cup of water.
Simmer on medium-low until somewhat dry, then add more
water and simmer some more, until still moist enough
for tacos. This is important to bring out the flavors.
Fry white corn tortillas in hot vegetable oil in small
skillet. Large bubbles should form in their skin in the
process. Turn while cooking once with tongs, then remove
from skillet and drain on paper towel on plate.
Add desired amount of filling, then top with a combination
of shredded Longhorn cheddar, blanched, skinned and chopped
tomato, shredded lettuce, and some people like a daub of
sour cream or a bit of bottled taco or hot sauce.
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