Enchilada sauce
Taco meat
Jalapenos
1/2 brick pepper jack cheese
Mexican cheese – mixture of pepper jack, cheddar, colby
Tortillas
Preheat oven to 350 degrees.
Warm tortilla up and put in a couple spoonfuls of taco meat, then add two slices of cheese and desired amount of jalapenos. Fold up and place in greased glass baking pan.
Once you have all the enchiladas wrapped up and placed in the pan, pour the enchilada sauce over the top. Place the the rest of the pepper jack cheese on top of the enchiladas and add more jalapenos if you wish. Then sprinkle the Mexican cheese on top covering it up.
Cook about 20 minutes or until cheese is bubbly.
This recipes makes A LOT of salsa, I mean a lot. So use this as a base and cut it down for what you need, or heck double it and jar up the salsa.
14 large jalapenos
8 tomatoes
3 large garlic cloves
1 bunch of cilantro
1 large onion
Salt & Pepper
Crushed red pepper
Bring water to boil and put first five ingredients in pot and boil for 40 minutes. Drain, put all ingredients into a blender. Add salt, pepper and red pepper to taste.
I use to buy it out of a can until one day I ran out and didn’t want to go to the store. I saw how easy it was to make and hit myself on the head for not making it sooner.
2 c. chicken broth
4 tbsp. chili powder
1 tsp. ground cumin
2 heaping tsp. garlic powder
Salt & Pepper
Dash of cayenne pepper
Pinch of cinnamon
1/3 tsp. sugar
5 tbsp. cold water
5 tbsp. white flour
Spoonful of sour cream
In a sauce pan add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon and sugar, mix well. Using a whisk works well. Bring to a boil, reduce heat to low and let cook for three minutes. Whisk frequently to ensure all the spices dissolve.
While the sauce is cooking, add five tablespoons of cold water in a small bowl. With another whisk mix one tablespoon of flour at a time. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.
After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.
After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time, just make sure the sauce is boiling.
Add in spoonful of sour cream and whisk together. Then you are done!
The sauce may develop a “skin” (like pudding) … all you have to do is take that off the top and throw it away.
Base:
1 package of cream cheese
2 spoonfuls of sour cream
Little bit of milk
Mix all ingredients well until smooth.
Then add in order:
Refried beans
Fresh guacamole
Taco meat (optional)
Cheese
Salsa
Lettuce
Tomato
Jalapenos
Green onion
I use to cook East Coast Mexican, where I thought Ortega Taco Sauce was Salsa. Now that I live in the Southwest, I have been exposed to some of the best Mexican food. Took me awhile to get use to it and now I love it. Especially my guacamole.
Here it is …
3/4 c. extra virgin olive oil
2 tbsp. lemon juice
2 tbsp. lime juice
2 cloves garlic
Salt & Pepper
Fresh Jalapenos or other hot peppers – great from the garden!
Cilantro
Mix ingredients together, add meat and let marinate for two hours.
1 avacado
Diced onion
1 garlic clove
1/4 diced tomato
Spoonful of sour cream
1/4 fresh lemon
1/2 fresh lime
Salt
Pepper
Spoonful of salsa
Cilantro
Mash avacado in bowl to desired smoothness. Add remaining ingredients and stir well. Put in fridge at least 10 minutes prior to serving.
1 tsp. salt
1 tsp. chili powder
1/2 tsp. corn starch
1/2 tsp. crushed red pepper
1/4 tsp. dried oregano
1/2 tsp. cumin
Use it for tonight’s meal or add ingredients into Ziploc bag and shake and store. Will last forever.
1 lb. ground beef
2 cloves garlic, minced
1/2 c. diced onions
Taco Seasoning
3/4 c. water
Cook beef, onions and garlic in pan until ground beef is brown and crumbly. Mix in seasoning mix and add water. Bring to boil, turn heat to low and simmer for 10 minutes.
Serve with fresh guacamole!
