For Mexican/Tostada Salad – see Salads~Pasta & Meat
For Salsa, Guacamole & Mexican Layered Dip – see Hor d Orves~Dips
For Mexican Meatloaf – see Meat~Ground Beef
For Mexican Cornbread – see Breads
For Cajun seafood gumbo – see seafood
For Chili – see Soups & Chili
For Pico de Gallo – see Hor d Orves – Dips & Salsa
Our FAVORITE CHILI: Brazos Legends Chili Mix
From Brazos Country Foods, 799 S Bryant St, Bryant, TX 77803
Our FAVORITE seasoning for meat – especially for carne asada.
Morelos Red Fajita Seasoning
Distributed by El Gordo Spices LLC
10203 Corkwood Place, #115, in Dallas, TX75238 469-364-5555
Contains: paprika, black pepper, salt, garlic & onion powders
Red Fahita Seasoning contains: paprika, black pepper, salt, garlic & onion powder. If paprika is left out, it wont be red. It doesnt change the meat color to red tho.
1 t oil
Pinch salt (or chili powder mixed with salt)
Cut tortillas in ½” strips.
In bowl, toss strips with oil and salt.
Arrange strips on foil lined baking sheet.
Bake at 375° on middle shelf 3to5 min til crisp.
Serve on top of soups, chili, etc.
TACOS CARNE ASADA
Flank steak, raw, chopped into TINY pieces (like 4 pieces = 1T)
Red Fahita Seasoning (By El Gordo Spices LLC, Dallas, TX) VERY IMPORTANT – or make your own. See recipe above.
Corn tortillas (6 inch diameter), steamed
Cilantro, chopped fine
Monterrey Jack Cheese, shredded (optional)
Top with little bit of Picante sauce.
Can use Pico de Gallo instead of tomatoes and cilantro.
Heat skillet with 1 T oil– make sure bottom and sides are coated.
When skillet is hot add meat, sprinkle with Red Fahita seasoning and fry til it’s browned and a little crusty.
NOTE: If too much oil comes out of the meat, need to remove excess. Fold 2 paper towels into fourths and place on top of meat and pat with spoon to remove grease. Continue cooking.
SERVING: Use 2 tortillas per taco. (keeps it from tearing & falling apart)
Flank Steak is perfect…could try other types of steak tho.
Red Fahita Seasoning contains: paprika, black pepper, salt, garlic, onion.
CHERIE’s CHICKEN ENCHILADAS DIVINE!
1 large chicken breast, cooked, diced (we like it grilled with some spices)
6 oz. fresh mushrooms, sliced thin
1 T oleo
1/2 t garlic powder
1 can cream chicken soup
1/3 c sour cream
½ to 3/4 c milk (may not need if using wine)
OPTIONAL: red cayenne pepper or Tabasco Sauce
1/2 c or more shredded Monterey Jack cheese (OK to use some cheddar cheese)
8 corn tortillas
8 strips Pepper Jack cheese ½” sq.
½ c thinly sliced green onions
1/4 c or more shredded Monterrey Jack cheese (or Mexican cheese blend)
OPT: ¼ c cooking wine
OPT: 1/2 t chili powder
OPT: 1/8 c ( 2 T) chopped fresh cilantro, chopped
Spray 8 x 8” or 6 x 8” baking dish with non-stick spray.
SAUCE: Mix together: soup, wine, sour cream, milk, garlic powder, chili powder. Add ½ of grated cheese.
Microwave mushrooms in oleo and add to soup mixture.
Coat bottom of baking dish with thin layer of soup mixture to prevent sticking.
With 2 wet paper towels folded in 4ths on top and bottom of tortillas, microwave on HIGH for 1-2 min. til soft.
Place a tortilla on cutting board. Place strip of cheese across center.
Top with 2 heaping Tablespoons of chicken & some cilantro. Add some sauce.
Roll up, place seam side down in prepared baking dish. Do all 8 tortillas.
Pour remaining sauce over enchiladas. If not enough sauce, thin with more milk so it will cover top.
Sprinkle with green onions, cilantro chili powder.
Bake COVERED at 375° for 20 min. or til bubbling.
Remove cover. Sprinkle remaining grated cheese on top & bake til cheese melts
SIMPLE CHEESE ENCHILADAS
Corn tortillas (soft)
Grated cheddar cheese
Pepper Jack Cheese, cut into ½” x 6” strips
Cheddar Cheese (medium or sharp), cut into ½” x 6” strips
Soften tortillas. (Microwave on top of wet paper towel for short time)
Place strip of each kind of cheese in center.
Roll up tortillas and place in microwave dish, seam side down.
Continue until you have as many enchiladas as you want.
Sprinkle grated cheese on top.
Microwave just til cheese starts oozing out of end of tortilla.
Can put chili on top of tortillas or salsa or enchilada sauce and then cheese on top of that if you want.
MEXICAN TACO CASSEROLE
1 can cream mushroom soup
1 can cream chicken soup
l can diced (mild or hot-your choice) Rotel tomatoes w/juice
½ c milk or chicken broth
2 c cooked chopped chicken OR 1 lb browned ground beef
½ t garlic salt
1 lb grated cheese
1 pkg Spicey Nacho Doritos, slightly crushed
Jalapenos, sliced as desired
1 onion, chopped
1 can Ranch pinto beans, drained
1 can whole kernel corn, drained
sliced black olives
OPTIONAL LAYER: 1 c sour cream mixed with 1 c cottage cheese.
Grease casserole dish.
Mix all liquids together to make sauce.
ASSEMBLY: Start with a little sauce in bottom of baking pan
Alternate layers of sauce, meat, chips, cheese and jalapenos.
Bake at 375° for 20-25 minutes, til bubbly on edges.
STACKED TACOS or ENCHILADAS (Dot Berry)
Corn tortillas, softened in oil or by steam
Cooked, seasoned taco meat
Shredded lettuce, tomatoes, avocado, etc
Grated cheese – can be mixed kinds
Chopped dill pickles – optional
Enchilada Sauce* (canned or prepare recipe below)
*Best Choice Mild Enchilada Sauce is excellent!
Place 1 tortilla on plate
Top with taco meat, salad, cheese, pickle
Pour sauce on top
Top with sour cream
ENCHILADA SAUCE (Mom & Aunt Lou Montgomery)
Makes 2 cups.
2 T salad oil
2 T flour
1-1/2 t chili powder
1 cup Spanish type tomato sauce
2 T instant minced onion or fresh chopped
½ t instant minced garlic or fresh (pressed)
1 t cider vinegar
1 can beef broth
½ t salt
½ t pepper
Blend oil and flour in a 1 qt saucepan.Stir and cook until flour has browned.
Add next 5 ingredients and stir until smooth.
Add bouillon, salt and pepper. Stir and simmer five min. or until thick.
Add hot sauce and etc. to taste.
1 lb ground beef
¼ t garlic powder (or use ¼ t minced garlic)
16 oz. tomato sauce
2-1/4 oz. sliced ripe olives
2 T chili powder
1 t sugar
1 t salt
¼ t pepper
6 (6”) corn tortillas
1 c Mexican flavored cheese mixture, grated
1/2 c water
*1/2 med. onion, chopped
*1 green onion, chopped
*Jalapeno peppers to taste (or chopped)
*1/2 c sour cream
Brown meat, onion and garlic.
Add tomato sauce, half of olives, chilies and spices.
In 1 qt. casserole dish with 4” sides (Corning ware squares are great), alternate layers of tortillas, meat sauce, grated cheese, olives.
Top with cheese, remaining olives and green onions.
Carefully pour water in corners or at the edges of casserole dish.
Bake covered at 400° for 25 min.
Remove cover and let stand 5 min. before serving.
OPTIONAL: Top with sour cream or serve sour cream on the side
CHILI CON QUESO (Cheese Sauce)
Main ingredient in cheese enchiladas
1 lb grated cheddar cheese
1/2 t cumin powder
½ cup Salsa*(mild) (Old El Paso Picante (mild) is good)
1/2 t garlic powder
1 cup water or chicken broth (can be half milk}
1 t salt
2 cubes chicken base
In saucepan, combine water, salsa and spices, and bring to boil.
Pour in cheese, and stir til melted.
Mix cornstarch in cup with little cold water.
Add cornstarch mixture slowly, stirring constantly til thick.
Use as dip or sauce on Cheese Tacos/Enchiladas.
Prepare tortillas by steaming (to soften) or cooking 5 seconds on each side in 1/2″ hot oil.
You are just saturating both sides to soften. Drain on paper towels. Don’t overcook, or won’t roll up.
Put one oz. Chili Con Queso in center of each tortilla and 1 oz. grated cheddar cheese (can be mixed with Monterrey Jack also). Roll and place seem side down in baking dish that has been greased. Cover with fresh Chili Con Queso.
Bake at 425° for 10-15 min, til heated through.
Top with additional cheese if desired.