{"id":128,"date":"2014-08-20T01:14:28","date_gmt":"2014-08-20T01:14:28","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=128"},"modified":"2019-07-22T17:54:41","modified_gmt":"2019-07-22T17:54:41","slug":"mexican","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/meat\/mexican\/","title":{"rendered":"~ Mexican & Cajun"},"content":{"rendered":"

For Mexican\/Tostada Salad – see Salads~Pasta & Meat
\nFor Salsa, Guacamole & Mexican Layered Dip – s<\/strong>ee Hor d Orves~Dips
\nFor Mexican Meatloaf – see Meat~Ground Beef
\nFor Mexican Cornbread – see Breads
\nFor Cajun seafood gumbo – see seafood
\nFor Chili – see Soups & Chili
\nFor Pico de Gallo – see Hor d Orves – Dips & Salsa<\/p>\n

\n

Our FAVORITE CHILI:<\/strong>\u00a0 Brazos Legends Chili Mix<\/strong>
\nFrom Brazos Country Foods, 799 S Bryant St, Bryant, TX\u00a0 77803
\nwww.brazoscf.com\u00a0\u00a0 1-800-8-SAUCES<\/p>\n

Our FAVORITE seasoning for meat – especially for carne asada.
\nMorelos Red Fajita Seasoning<\/strong>
\nDistributed by El Gordo Spices LLC
\n10203 Corkwood Place, #115, in Dallas, TX75238\u00a0 469-364-5555
\nContains: paprika, black pepper, salt, garlic & onion powders<\/p>\n

Red Fahita Seasoning contains<\/strong>: paprika, black pepper, salt, garlic & onion powder. If paprika is left out, it wont be red.\u00a0 It doesnt change the meat color to red tho.<\/p>\n

\n

For years I have tried to create a Taco Seasoning like Brazos who stopped making it awhile back.\u00a0 I even went to the factory in Bryan, Texas, and attempted to get information about the ingredients, their source, etc.\u00a0 They suggested I use their chili mix in its place.\u00a0 DRUM ROLL!!!!\u00a0 I FINALLY,\u00a0 found a recipe we think is just as good as the Brazos mix was\u2014on Kayln’s Kitchen!<\/strong><\/p>\n

TACO SEASONING MIX\u00a0 \u00a0 (source: Kalyns Kitchen)
\n<\/u><\/strong>Use 2-3 T per 1 pound ground beef (to your taste)
\nMakes \u00be cup or 16 Tablespoons (8 servings per 1 lb meat)
\n<\/strong>\u00bc c Ancho chile powder
\n2 T chile powder
\n1 t Chipotle chile powder (optional-adds heat)
\n3 T ground cumin
\n1 T dried cilantro or oregano
\n1 T sweet paprika (not HOT!)
\n1 T salt
\n2 t garlic powder
\n2 t onion powder
\n1 t fine ground black pepper<\/u><\/p>\n

Brown meat and drain off grease. Add 2 T taco seasoning for 1 pound of meat, more or less with about 1\/2 cup water. Simmer til water is absorbed. For juicier sauce add about 2 tablespoons of flour with meat before adding water. store Mix in freezer.<\/p>\n

TORTILLA CRISPS:
\n<\/strong><\/p>\n

12 tortillas
\n1 t oil
\nPinch salt (or chili powder mixed with salt)<\/p>\n

Cut tortillas in \u00bd\u201d strips.
\nIn bowl, toss strips with oil and salt.
\nArrange strips on foil lined baking sheet.
\nBake at 375\u00b0 on middle shelf 3to5 min til crisp.
\nCool.
\nServe on top of soups, chili, etc.<\/p>\n

\n

TACOS CARNE ASADA
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

Flank steak, raw, chopped into TINY pieces (like 4 pieces = 1T)
\nRed Fahita Seasoning (By El Gordo Spices LLC, Dallas, TX) VERY IMPORTANT – or make your own.\u00a0 See recipe above.<\/strong>
\nCorn tortillas (6 inch diameter), steamed
\nLettuce, shredded
\nTomatoes, chopped
\nOnion, chopped
\nCilantro, chopped fine
\nMonterrey Jack Cheese, shredded (optional)
\nTop with little bit of Picante sauce.
\nCan use Pico de Gallo instead of tomatoes and cilantro.<\/p>\n

Heat skillet with 1 T oil– make sure bottom and sides are coated.
\nWhen skillet is hot add meat, sprinkle with Red Fahita seasoning and fry til it\u2019s browned and a little crusty.
\nNOTE:\u00a0 If too much oil comes out of the meat, need to remove excess.\u00a0 Fold 2 paper towels into fourths and place on top of meat and pat with spoon to remove grease. Continue cooking.<\/p>\n

SERVING:\u00a0 Use 2 tortillas per taco.\u00a0 (keeps it from tearing & falling apart)
\nFlank Steak is perfect\u2026could try other types of steak tho.
\nRed Fahita Seasoning contains: paprika, black pepper, salt, garlic, onion.<\/p>\n

\n

CHERIE’s CHICKEN ENCHILADAS\u00a0\u00a0\u00a0\u00a0 DIVINE!<\/strong>
\n***FAMILY FAVORITE***<\/strong>
\nMakes 8<\/p>\n

1 large chicken breast, cooked, diced\u00a0 (we like it grilled with some spices)
\n6 oz. fresh mushrooms, sliced thin
\n1 T oleo<\/p>\n

SAUCE:\u00a0<\/strong>
\n1\/2 t garlic powder
\n1 can cream chicken soup
\n1\/3 c sour cream
\n\u00bd to 3\/4 c milk (may not need if using wine)
\nOPTIONAL:\u00a0 red cayenne pepper or Tabasco Sauce
\n1\/2 c or more shredded Monterey Jack cheese (OK to use some cheddar cheese)
\n8 corn tortillas
\n8 strips Pepper Jack cheese \u00bd\u201d sq.
\n\u00bd c thinly sliced green onions
\n1\/4 c or more shredded Monterrey Jack cheese (or Mexican cheese blend)
\nOPT:\u00a0 \u00bc c cooking wine
\nOPT:\u00a0 1\/2 t chili powder
\nOPT:\u00a0 1\/8 c ( 2 T) chopped fresh cilantro, chopped<\/p>\n

Spray 8 x 8\u201d or 6 x 8\u201d baking dish with non-stick spray.
\nSAUCE:\u00a0 Mix together: soup, wine, sour cream, milk, garlic powder, chili powder. Add \u00bd of grated cheese.
\nMicrowave mushrooms in oleo and add to soup mixture.
\nCoat bottom of baking dish with thin layer of soup mixture to prevent sticking.
\nWith 2 wet paper towels folded in 4ths on top and bottom of tortillas, microwave on HIGH for 1-2 min. til soft.
\nPlace a tortilla on cutting board.\u00a0 Place strip of cheese across center.
\nTop with 2 heaping Tablespoons of chicken & some cilantro.\u00a0 Add some sauce.
\nRoll up, place seam side down in prepared baking dish.\u00a0 Do all 8 tortillas.
\nPour remaining sauce over enchiladas.\u00a0 If not enough sauce, thin with more milk so it will cover top.
\nSprinkle with green onions, cilantro chili powder.
\nBake COVERED at 375\u00b0 for 20 min. or til bubbling.
\nRemove cover. Sprinkle remaining grated cheese on top & bake til cheese melts<\/p>\n

\n

SIMPLE CHEESE ENCHILADAS
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

Corn tortillas (soft)
\nGrated cheddar cheese
\nPepper Jack Cheese, cut into \u00bd\u201d x 6\u201d strips
\nCheddar Cheese (medium or sharp), cut into \u00bd\u201d x 6\u201d strips<\/p>\n

Soften tortillas.\u00a0 (Microwave on top of wet paper towel for short time)
\nPlace strip of each kind of cheese in center.
\nRoll up tortillas and place in microwave dish, seam side down.
\nContinue until you have as many enchiladas as you want.
\nSprinkle grated cheese on top.
\nMicrowave just til cheese starts oozing out of end of tortilla.<\/p>\n

Can put chili on top of tortillas or salsa or enchilada sauce and then cheese on top of that if you want.<\/p>\n

\n

MEXICAN TACO CASSEROLE
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

1 can cream mushroom soup
\n1 can cream chicken soup
\nl can diced (mild or hot-your choice) Rotel tomatoes w\/juice
\n\u00bd c milk or chicken broth
\n2 c cooked chopped chicken\u00a0 OR 1 lb browned ground beef
\n\u00bd t garlic salt
\n1 lb grated cheese
\n1 pkg Spicey Nacho Doritos, slightly crushed
\nOPTIONAL:
\nJalapenos, sliced as desired
\n1 onion, chopped
\n1 can Ranch pinto beans, drained
\n1 can whole kernel corn, drained
\nsliced black olives
\nOPTIONAL LAYER:\u00a0 1 c sour cream mixed with 1 c cottage cheese.<\/p>\n

Grease casserole dish.
\nMix all liquids together to make sauce.
\nASSEMBLY:\u00a0 Start with a little sauce in bottom of baking pan
\nAlternate layers of sauce, meat, chips, cheese and jalapenos.
\nBake at 375\u00b0 for 20-25 minutes,\u00a0 til bubbly on edges.<\/p>\n

\n

STACKED TACOS or ENCHILADAS\u00a0 (Dot Berry)
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

INGREDIENTS:
\nCorn tortillas, softened in oil or by steam
\nCooked, seasoned taco meat
\nShredded lettuce, tomatoes, avocado, etc
\nGrated cheese \u2013 can be mixed kinds
\nChopped dill pickles \u2013 optional
\nSour cream
\nEnchilada Sauce* (canned or prepare recipe below)
\n*Best Choice Mild Enchilada Sauce is excellent!<\/p>\n

INSTRUCTIONS:
\nPlace 1 tortilla on plate
\nTop with taco meat, salad, cheese, pickle
\nPour sauce on top
\nRepeat layer
\nTop with sour cream<\/p>\n

ENCHILADA SAUCE\u00a0\u00a0 \u00a0(Mom & Aunt Lou Montgomery)<\/strong>
\nMakes 2 cups.<\/p>\n

2 T salad oil
\n2 T flour
\n1-1\/2 t chili powder
\n1 cup Spanish type tomato sauce
\n2 T instant minced onion or fresh chopped
\n\u00bd t instant minced garlic or fresh (pressed)
\n1 t cider vinegar
\n1 can beef broth
\n\u00bd t salt
\n\u00bd t pepper<\/p>\n

Blend oil and flour in a 1 qt saucepan.Stir and cook until flour has browned.
\nAdd next 5 ingredients and stir until smooth.
\nAdd bouillon, salt and pepper. Stir and simmer five min. or until thick.
\nAdd hot sauce and etc. to taste.<\/p>\n

\n

CALIFORNIA CASSEROLE<\/strong><\/p>\n

1 lb ground beef
\n\u00bc t garlic powder (or use \u00bc t minced garlic)
\n16 oz. tomato sauce
\n2-1\/4 oz. sliced ripe olives
\n2 T chili powder
\n1 t sugar
\n1 t salt
\n\u00bc t pepper
\n6 (6\u201d) corn tortillas
\n1 c Mexican flavored cheese mixture, grated
\n1\/2 c water
\n*Optional items:
\n*1\/2 med. onion, chopped
\n*1 green onion, chopped
\n*Jalapeno peppers to taste (or chopped)
\n*1\/2 c sour cream<\/p>\n

Brown meat, onion and garlic.
\nAdd tomato sauce, half of olives, chilies and spices.
\nIn 1 qt. casserole dish with 4\u201d sides (Corning ware squares are great), alternate layers of tortillas, meat sauce, grated cheese, olives.
\nTop with cheese, remaining olives and green onions.
\nCarefully pour water in corners or at the edges of casserole dish.
\nBake covered at 400\u00b0 for 25 min.
\nRemove cover and let stand 5 min. before serving.
\nOPTIONAL: Top with sour cream or serve sour cream on the side<\/p>\n

\n

CHILI\u00a0 CON\u00a0 QUESO \u00a0\u00a0 \u00a0(Cheese Sauce)<\/strong>
\nMain ingredient in cheese enchiladas<\/p>\n

1 lb grated cheddar cheese
\n1\/2 t cumin powder
\n\u00bd cup Salsa*(mild) (Old El Paso Picante (mild) is good)
\n1\/2 t garlic powder
\n1 cup water or chicken broth (can be half milk}
\n2T cornstarch
\n1 t salt
\n2 cubes chicken base<\/p>\n

In saucepan, combine water, salsa and spices, and bring to boil.
\nPour in cheese, and stir til melted.
\nMix cornstarch in cup with little cold water.
\nAdd cornstarch mixture slowly, stirring constantly til thick.
\nUse as dip or sauce on Cheese Tacos\/Enchiladas.<\/p>\n

\n

CHEESE\u00a0 ENCHILADAS<\/strong><\/p>\n

Prepare tortillas by steaming (to soften) or cooking 5 seconds on each side in 1\/2″ hot oil.
\nYou are just saturating both sides to soften. Drain on paper towels. Don’t overcook, or won’t roll up.<\/p>\n

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.<\/p>\n

Bake at 425\u00b0 for 10-15 min, til heated through.
\nTop with additional cheese if desired.<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":113,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-128","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/128","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=128"}],"version-history":[{"count":24,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/128\/revisions"}],"predecessor-version":[{"id":1425,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/128\/revisions\/1425"}],"up":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/113"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=128"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}