Mexican
« Previous EntriesGreen Chili with Pork
Thursday, March 11th, 2010
1/2 c Olive oil
2 ea Large yellow onions, chopped
8 ea Medium garlic cloves,
1 x Peeled and chopped
8 ea Fresh Jalapeno peppers,
1 x Stemmed and minced
3 ea Carrots, peeled and
1 x Sliced crosswise into 1/2″ p
1 1/2 T Dried oregano, Mexican
3 lb Boneless pork shoulder,
1 x Cut into 1/2″ cubes
5 c Chicken stock or canned brot
1 [...]
Surf and Turf Chili
Wednesday, March 10th, 2010
1/2 Recipe chili base
-(See RECIPE) 1 ts Vegetable oil
1/2 lb Skirt or flank steak
3 Garlic cloves; finely minced
1/8 ts Ground allspice
1/2 c Chicken stock
-OR low-sodium chicken broth 8 Jumbo shrimp
- peeled and deveined Salt; as desired 1/2 bn Cilantro; chopped
12 Corn tortillas
1 c Sour cream
PREPARE OR DEFROST chili base. Heat the oil in a Dutch [...]
Mexican Artichoke dip
Tuesday, March 9th, 2010Mexican Artichoke Dip
1 (14 ounce) can artichoke hearts, drained and chopped 1 cup grated Parmesan cheese 3/4 cup mayonnaise 1 (4 ounce) can chopped chiles, undrained
Combine all ingredients; stir well. Spoon mixture into a lightly greased 1-quart baking dish. Bake, uncovered, at 350 degrees F for 20 minutes or until lightly browned.
Serve warm with tortilla [...]
Whole Wheat Flour Tortillas
Sunday, March 7th, 2010
1/2 c Flour
1/2 c Whole wheat flour
1/4 ts Salt
1 tb Vegetable oil
6 tb Warm water
Combine flours and salt. Mix water and 2 ts oil, stir into flour mixture to make a soft dough. Divide dough into 12 even pieces. Shape each into a small ball. Coat palms with remaining oil. Roll each ball in oiled [...]