Spanish Recipes

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Taco Chips

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.

Zacatecan Enchiladas

18 tortillas
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 fry lightly.
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.

Quesadilla Lasagna

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

Ez Guacamole

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

Modern Fajitas

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 tortillas
1 guacamole
1 chopped tomatoes
1 salsa
1 chopped onions
1 refried beans
1 cilantro

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 .

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