wilkes

Arroz Con Pollo

1 (3 pound) chicken cut into 8 pieces, skin removed
Salt and pepper
1 lime, juiced
1/2 cup pure Spanish olive oil
1 onion, small dice
1 green pepper, small dice
1 roasted red pepper, small dice
3 cloves garlic, minced
1 cup prepared tomato sauce
1 teaspoon ground ***in
1 bay leaf
1/2 cup dry white wine
12 ounces beer
1/2 cup sherry
3 cups chicken stock
1 1/2 cups Valencia rice, soaked in cold water for 1 hour
5 saffron threads
1 cup frozen sweet peas

Preheat oven to 350 degrees F.

Season the chicken with salt, pepper, and lime juice. In a large casserole or dutch oven, heat the olive oil. Brown the chicken, remove the chicken from the pan, and set aside.

Add the onions, peppers, and garlic to the casserole. Cook until translucent. Add the tomato sauce, ***in, and bay leaf; cook for another 5 minutes. Add the chicken, wine, beer, and sherry, and cook for 5 to 8 minutes. Add the stock, bring to a boil, and adjust the seasoning. Add the drained rice and the saffron.

Bring the mixture to a boil, cover, and cook in the oven for 20 minutes.

Remove the rice from the oven and add the peas, fluffing the rice and mixing in the peas at the same time. Serve hot.

Spicy Pork Quesadillas

1/2 pound lean ground pork
1/4 cup diced onion
1 garlic clove, minced
1/4 teaspoon ground ***in
1/4 teaspoon dried oregano, crushed
1/2 jalape�o pepper, minced
4 tablespoons chopped fresh cilantro leaves
4 10 inch flour tortillas
4 tablespoons grated Monterey Jack cheese
or 4 tablespoons grated Cheddar cheese

In a large (12-inch) nonstick
skillet over medium-high heat, cook
pork with onion and garlic until browned,
drain off any drippings
and remove to large bowl.
Stir ***in, oregano,
jalape�o and cilantro into pork mixture.
Clean out skillet by wiping with
paper towel and heat over
medium-high heat. Place one tortilla in skillet,
top with half of the pork mixture,
spreading evenly and sprinkle with 2
tablespoons cheese.
Top with another tortilla and cook on
one side until nicely
browned (about 2-3 minutes),
pressing down occasionally on the tortilla.
Turn and brown on other side,
emove to cutting board and cut into 8 wedges.
Repeat process to make 8 more quesadilla wedges.
Serve with salsa
Note: You can substitute ground
chicken in this recipe.

MEXI-BURGERS
1 1/2 LBS. GROUND BEEF
3 TBSP. CHOPPED ONIONS
3 TBSP. DICED GREEN CHILES
1 TSP. SALT
1/4 TSP GARLIC SALT
1/4 BLACK PEPPER
1/8 TSP. PAPRIKA

TAKE MEAT AND MIX IN ONIONS, GREEN CHILES AND SEASONINGS FORM INTO 6 PATTIES. FRY OVER MEDIUM HEAT. SERVE ON WARM BUNS.~ REALLY GOOD ~

SALSA FOR HAMBURGERS
6-OZ. CAN TOMATO SAUCE
2 TBSP. TOMATO PASTE
1/2 TSP. SALT
1/4 TSP. GARLIC POWER
1/4 TSP. BLACK PEPPER

MIX ALL INGREDIENTS IN SAUCEPAN. ADD SMALL AMOUNT OF WATER AS NEED. HEAT TIL BUBBLY.
POUR SOME SAUCE IN SKILLET, PLACE COOKED HAMBURGERS IN SKILLET AND ADD REMAINDER OF SAUCE. COVER, HEAT FOR 2 TO 3 MIN.

Beef Caballero ( Beef Latino)
1 1/2 lb. sirloin steak, cut in strips 1/8 inch wide
1 tbsp. paprika
2 cloves garlic, crushed
2 tbsp. butter
1 c. sliced green onions with tops
2 green bell peppers, cut in strips
2 lg. fresh tomatoes, diced
1 c. beef broth
1/4 c. water
2 tbsp. corn starch
2 tbsp. soy sauce
3 c. hot, cooked rice
Sprinkle cut meat with paprika and allow to stand while preparing
other ingredients. Cook steak and garlic in butter until brown. Add
onions and green peppers. Continue cooking until vegetables are
wilted. Add tomatoes and broth,
cover and simmer about 15 minutes.
Blend water, corn starch and soy sauce.
Stir into steak mixture and cook until thickened. Serve over rice.

mexican rice
one cup rice
1 small can of tomato sauce
1 garlic clove
diced chicken breasts
cumin
salt
chicken flavoring

First step is to brown rice not to brown in a couple spoon of veggie oil
then in your blender put garlic and tomato sauce . pour this mixture directly into frying rice. watch out and dont get burned make sure you are stiring this its better to have non stick pac. add chicken breasts stir this gives flavor before you add water. now add pinch of ***in and salt . add two to three cups water more as needed and you can add a can of mixed veggies if desired. makes a great meal.. if you like rice
the chicken flavoring is opp. if you like a lot of flavor.

Karen, list any you have! :) I am always looking for a new recipe. :)

I love mexican food too! :) I work with a couple of hispanic ladies and have never eaten anything I did not like. :)

what kind of meat etc you wanna use i can give you some authentic stuff no this side of the border stuff

This is good, simple, and easy...

Get some boneless chicken breasts or tenders, trim to your liking. Get your favorite envelope of taco seasoning mix and put it into a large ziploc bag...then add the chicken and shake to coat. Once the chicken is coated with the seasoning, put it in a baking dish, cover it with your favorite salsa, and then cover the dish and bake until done. I usually
bake chicken about an hour at 350. Add some grated cheese at the end of the cooking time and allow it to melt.

Place each piece of chicken on a plate, top with some sour cream and serve. We eat this with spanish rice (Old El Paso box variety is great) and corn. A favorite meal at my house!

Taco Bake

1 pkg kraft deluxe mac & cheese
1 lb ground beef or deer
1 pkg taco seasoning mix
3/4 cup water
3/4 cup sour cream
11/2 cups shredded cheddar cheese....divided
1 cup salsa


Preheat oven to 400. Prepare mac&cheese as directed. While mac is cooking brown meat in skillet. Drain. add water and taco mix to beef. Stir sour cream into mac and cheese. Pour half of mac into 8 inch square pan. add layer of meat. add 1 cup cheese. add rest of mac. add layer of meat. Bake 15 minutes. Add salsa and remaing cheese. Bake 5 minutes uncovered....for extra crispy add broken tortills chips with salsa and cheese....

Fajitas
2-3 pounds skirt steak
warmed tortillas
Traditional Fajita Marinade:
1 12 ounce beer
1/2 cup canola oil
1 small onion finely chopped
1/4 cup lime juice
5 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 teaspoon black pepper
1 teaspoon hot pepper sauce
1 teaspoon ground ***in
Traditional Fajita Toppings:
4 roma tomatoes, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/4 cup onion, chopped
1/4 cup chopped fresh cilantro
3 fresh jalapenos, finely chopped
2 tablespoons lime juice

Trim skirt steak of fat.
Mix marinade together and place with skirt steak in a resealable plastic bag or flat baking dish. Make sure the skirt steak is well coated.
Let sit overnight. Prepare smoker to 200-220 degrees.
Remove skirt steak from marinade and let sit for 30 minutes at room temperature.
Mix toppings together. If you wish to sop the skirt steak with the marinade during the cooking, put the remaining marinade in a pan and boil for five minutes.
Keep warm for sopping. Place skirt steak in smoker. Sop every 20 minutes.
Smoke for 1 to 1 1/2 hours.
If you have a separate gas grill, preheat before the skirt steak is done smoking.
If not, preheat the oven.
Remove the skirt steak from the smoker and place on grill or under the broiler.
Cook on each side of the skirt steak for one minute.
Let the skirt steak sit for 10 minutes, then cut into thin slices across the grain.
While the skirt steak is sitting, place foil wrapped tortillas on the grill or in the oven to warm. Put out the meat, tortillas, topping mixture and any other topping,
like sour cream and guacamole,
and let your guests put their own traditional fajitas together.
Guacamole
4 ripe Hass avocados
1/2 cup finely diced sweet onion
1 medium tomato, seeds removed and finely chopped
Juice of 2 limes
1 1/2 teaspoons salt
4 tablespoons chopped cilantro (fresh coriander)
1 serrano chile, seeds removed and finely chopped (optional)
Squeeze the lime juice into a little bowl.
Mash the avocados with a fork and place in a medium size bowl.
Add the lime juice, salt, chopped tomato,
cilantro, and if you like a little heat, the chopped serrano chile.
Taste for salt and spice level.
If you like, add more salt or serrano chile.
Serve in a bowl with tortilla chips on the side for dunking.
Taco Salad with Ranch Dressing
1 pound skinless, boneless chicken breast meat
1 teaspoon chili powder
1 pound lettuce, chopped
3/4 (8 ounce) jar medium salsa
1 (8 ounce) bottle Ranch-style salad dressing
1 cup shredded Cheddar cheese
1/4 cup shredded Monterey Jack cheese
1/4 cup chopped black olives
1 cup crushed tortilla chips

Slice chicken into strips and saute in a medium skillet over medium high heat for 12 to 16 minutes, or until chicken is cooked though and juices run clear. Let cool slightly then slice into strips.
In a large bowl, toss together the chicken, chili powder, lettuce, salsa, dressing, Cheddar, Monterey Jack, olives and tortilla chips until evenly coated. Chill until ready to serve.

Does anyone have any good mexican recipes?