Archive for the ‘Mexican’ Category

Sopaipillas

13 January, 2008

  4 c Flour2 ts Sugar1/4 c Shortening or lard1 tb Baking powder1 1/2 ts Salt1 1/4 c Water or more if neededInstructionsSift dry ingredients together. Cut in shortening until crumbly. Add water and mix until holds together. Knead 10-15 times until dough forms a smooth ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll dough to 1/8″ thickness on lightly floured board. Cut into 3″ squares or triangles. Do not allow to dry; cover those waiting to fried. When ready to fry, turn upside down so that surface on bottom while resting is on top when frying. Fry in 3″ hot oil until golden brown, turning once. Add only a few at a time to maintain proper temperature. Drain on paper towels.

Mexican Refried Beans

11 January, 2008

 These are so easy, inexpensive and delicious that you’ll never want to use refried beans out of the can again.   1 -16 oz package dried pinto beans
5 1/2 cups water
2 peeled garlic cloves
1 chunk peeled white onion
1 3/4 tsp. salt
1/4 cup vegetable oil

In a large kettle, combine dried beans, water, garlic cloves, chunk of onion and salt. Cover, bring to a boil and simmer for 2-3 hours until beans are soft. Add 1/4 cup vegetable oil (optional but I use bacon grease) and mash bean mixture with a masher. Add more salt to taste if desired. Beans are ready to eat plain or added to burritos, etc. Place leftovers in a covered container and refrigerate. Reheat in microwave or in a saucepan on low heat. Makes about 3 quarts.

Mexican Rice

11 January, 2008

Once you try this delicious and easy Mexican Rice recipe you’ll never want to use the boxed kind again. 

 2 teaspoons olive oil
1/2 teaspoon minced garlic
1/2 cup chopped onions
1 large tomato chopped
1 cup uncooked converted rice
1 small green pepper — seeded and diced
1 -13 oz can vegetable broth
1 dash red pepper
1/2 teaspoon oregano
1/2 teaspoon salt
Heat oil in a Dutch oven over moderate heat. Add garlic, onion and tomato. Cover and cook 3 minutes, or until onion is soft. Add rice and cook for 2 minutes, stirring until rice is shiny and hot. Stir in green pepper, vegetable broth, red pepper, oregano and salt. Bring to a boil. Cover and bake for 20 minutes at 400 degrees.

Kim’s Cheese and Onion Enchiladas

11 January, 2008
I just did this one-day and they have become Dh’s favorite! Even better than his mom’s or his favorite Mexican Restaurant! Serve this with Refried Beans, Mexican Rice, and Sopapillas for a delicious meal!

1~ 10 oz can Old El Paso Medium Enchilada Sauce

1 ~ 10 oz can Old El Paso Mild Enchilada Sauce

1 small yellow onion chopped fine

1 ~ lrg Colby Cheese Shredded

Enough Crisco oil to cover bottom of skillet

10-12 Thick Corn Tortillas (6-7 inch diameter)

Spray bottom and sides of 9 x 13 baking dish with Pam

Mix Enchilada Sauces together and spoon a thin coating on the bottom of your pan.

Heat oil in skillet and drag corn tortillas through (just enough to soften them up some)

To each tortilla add your shredded cheese and onions

Roll like burrito place in pan seam side down.

Cover with remaining cheese and onions and another thin layer of enchilada sauce.

Let bake at 350 until cheese has melted about 15 minutes

Chimichangas (Deep Fried Burritos)

11 January, 2008
                                1 LB Ground meat, browned and drained

1 med Onion, chopped

1/2 c Red chile sauce or enchilada sauce

12 Flour tortillas

Oil for frying

2 c Cheddar cheese

2 c Shredded lettuce

2 c Chopped green onions

Instructions

In a large skillet, brown meat and drain. Add onion and chile or enchilada sauce. Spoon about 3 tbs. of meat filling in center of each tortilla. Fold tortilla, tucking in ends, and fasten with wooden toothpicks. Only assemble 2 or 3 at a time, as tortilla will absorb liquid from sauce. In a large frying pan, with 1 inch of oil over medium heat, fry folded tortilla, turning until golden about 1 to 2 minutes. Drain on paper towels and keep warm. Garnish with cheese, lettuce, and onion.

Yield: 12 Chimichangas or fried burritos