1 pkg corn tortillas
1 canola oil
1 season salt
Cut up each corn tortilla in about 6-8 trianges. In large heavy skillet
heat up about 1 inch of grease. Fry triangles( about 30 sec on each
side)until crisp, Drain on paper towels sprinkle (while still hot) with
seasoning salt..Cool and store.
1/4 kg pork back
6 chilis poblanos (poblano peppers)
1 cup queso fresco (farmer's cheese may be substituted), broken up
1 cup sour cream
1 head lettuce
Cook the meat, let cool a little, pick off any remaining hairs, and then
Toast, peel, hollow out and grind up the chilis. Mix with the sour cream
and add half of the queso fresco. Bring the mixture to a boil and then
remove from heat (but do not let it get cold).
Fry the tortillas lightly, soak them in the sauce, fill them with the
pork and close them.
Place the enchiladas on a plate and pour the remaining salsa on top.
Garnish with lettuce and cheese. Serve very hot.
1 16-oz roll mild sausage
1 8-oz jar chunky salsa
1 pkg (1.5 oz) taco seasoning
1 container; (12 oz) cottage cheese
1 pkg (8 oz) shredded mexican style cheese, divided
2 eggs; beaten
10 7-inch flour tortillas
1 can (4.5 oz) chopped green chiles; drained
1 can (2 1/4 oz) chopped ripe olives
1 can (2 1/4 oz) sliced ripe olives
Directions: Heat oven to 350°. In medium skillet brown sausage over medium
high heat. Remove from heat; drain grease. Stir in salsa and taco
seasoning. In medium bowl, combine cottage cheese, 1 cup cheese, and eggs.
Grease 13 x 9 pan and place 8 tortillas over bottom and up sides of pan.
Spoon half of meat mixture and half of cottage cheese mixture over
tortillas. Place two tortillas across top and spoon remaining meat mixture
and cottage cheese mixture on top. Sprinkle with green chiles, olives, and
remaining cheese. Bake at 350° for 45 - 50 minutes covered with aluminum
foil. Uncover and bake 5 minutes longer or until cheese is bubbly. Serve
warm. Yield: 10-12 servings.
Kathy Franklin/TN State Fair Winner
2 tblsp fresh lemon or lime juice
2 medium-sized ripe avocadoes
1 medium cloves garlic; minced (up to 2)
1/2 tsp salt
1. Place the lemon or lime juice in a medium-sized shallow bowl.
2. Add the avocado. Cut the avocado and scoop out the inside, leaving the
skin. Mash the avocado to any consistancy you like.
3. Stir in remaining ingredients. Cover tightly and chill.
Mexican Baked Bean Loaf
2 cup baked beans
1 green pepper -- chopped
3 onion -- chopped
2 tablespoon cooking oil
4 drop tabasco sauce
1 cup tomato sauce
1 cup bread crumbs
Saute the pepper and onions in oil until lightly browned. Stir in Tabasco.
Add beans and tomato sauce. Cook 5 minutes. Turn into a greased baking
dish. Top with crumbs. Dot with butter. Bake at 350°F until crumbs are
brown, about 15 minutes. Add more tomato sauce if necessary.
From: The Little Mountain Bean Bible Cookbook
1 tablespoon chili powder
1 tablespoon minced garlic
1 teaspoon cocoa powder
1 cayenne pepper; to taste
2 teaspoon salt
2 tablespoon tomato paste
1/2 cup tequila
1 1/2 lb flank steak
1 chopped tomatoes
1 chopped onions
1 refried beans
Combine chili powder, garlic, cocoa powder, cayenne,
salt, tomato paste and tequila in a blender or food processor and blend.
Pour over the steak, mix everything to coat the steak well, cover and set
in the refrigerator overnight. Light a grill. When the coals are white,
carefully place the meat on the grill and cook to desired doneness. Place
the grilled steak on a cutting board and slice diagonally across the grain
into strips 1/2-inch thick. At the same time, warm the tortillas on the
grill, turning once. Place tortillas in a covered bowl to stay warm. Place
meat in a serving dish. Accompany with guacamole, chopped tomatoes, salsa,
onions, refried beans and cilantro.
Spanish Part 2 .