Category mexican

enchilada sauce

Enchilada Sauce

3 cups bacon fat
3 cups flour
1/2 cup chili powder
3 tablespoons garlic powder
3 tablespoons cayenne pepper

Cook mixture until of paste consistency, then add 2 gallons water. Bring to a boil, then simmer for 15 minutes.

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breakfast burritos with green chiles

Breakfast Burritos with Green Chiles

1 1/3 pounds (4 medium) potatoes, cut into 1/2-inch cubes
1 tablespoon vegetable oil
3 tablespoons chopped red bell pepper (optional)
3 roasted green chiles, skins and seeds removed,
    chopped, or 1 (7 ounce) can diced green chiles
1/2 cup sliced scallions
6 eggs
2 tablespoons water
1 1/2 to 2 teaspoons hot pepper sauce
1 1/4 cups shredded Cheddar cheese
Salt and peppe...

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award winning guacamole

Award Winning Guacamole

Source: The California Avocado Commission

Serves: 12

15 ripe medium California avocados, seeded and peeled
1 large onion, chopped
3 garlic cloves, crushed
2 tomatoes, diced
1 pound Monterey jack cheese, grated
5 green chiles, diced
1 cup fresh cilantro, finely chopped
1/2 cup fresh lime juice
1 tablespoon Lawry’s seasoned salt

In a large mixing bowl, coarsely mash avocados,...

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steak san marco

Steak San Marco

1 (2 pound) chuck steak, cut into serving pieces
1 teaspoon Mexican oregano
Pepper, to taste
2 tablespoons wine vinegar
1 envelope onion soup mix
1 (16 ounce) can peeled tomatoes
Garlic salt, to taste
2 tablespoons vegetable oil

Arrange meat in a large skillet, cover with onion soup mix and tomatoes. Sprinkle with oregano, garlic salt, pepper, oil and vinegar...

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chongos

Chongos

1 quart milk
2 egg yolks
2 junket (rennet) tablets
1 teaspoon vanilla extract
1 (1-inch) stick cinnamon, splintered
3/4 to 1 cup granulated sugar

In a 2-quart saucepan, heat milk quickly to lukewarm. While it warms, beat yolks in a blender or with a mixer. Stir eggs into milk and add rennet dissolved in 1 tablespoon of water. Stir in vanilla extract. Stir hard briefly...

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