MAKING TORTILLAS

MAKING TORTILLAS

INGREDIENTS:
Traditional Masa

• 2 pounds dried corn kernels
• 3 to 3 1/2 quarts water
• 2 tablespoons ground limestone

INSTRUCTIONS
Bring Ingredients to a boil in a large pot. Cook corn kernels over low heat, stirring occasionally, until the skins can be easily removed. Remove from heat and let stand for one day. Skin kernels
and discard skins. Wash kernels thoroughly, strain through a sieve, and grind in a hand grinder. Add approximately 1 1/2 cups water and a pinch of salt. Knead until a firm, smooth dough is obtained. Add more water if necessary. Enjoy with traditional Mexican sauces...

MAKING TORTILLAS

MAKING TORTILLAS

INGREDIENTS:
Traditional Masa

• 2 pounds dried corn kernels
• 3 to 3 1/2 quarts water
• 2 tablespoons ground limestone

Bring Ingredients to a boil in a large pot. Cook corn kernels over low heat, stirring occasionally, until the skins can be easily removed. Remove from heat and let stand for one day. Skin kernels
and discard skins. Wash kernels thoroughly, strain through a sieve, and grind in a hand grinder. Add approximately 1 1/2 cups water and a pinch of salt. Knead until a firm, smooth dough is obtained. Add more water if necessary. Enjoy with traditional Mexican sauces...

Try this other great recipe : Indian-Beef-curry

Sangre de Cristo Salsa

Try this Sangre de Cristo Salsa....great taste !

INGREDIENTS:

• 12 Roma tomatoes, finely chopped
• 2 large scallions (green onions), finely chopped
• 5 to 8 green chiles (jalapeno or serrano), seeded, chopped
• 8 sprigs fresh cilantro, chopped (no stems)
• 1 tablespoon or more fresh Mexican lime juice or regular lime juice
• 1 tablespoon olive oil
• Salt to taste

You can add to or subtract from these ingredients according to your own personal taste. The traditional Mexican salsa is ready to serve.....nice !.
deluxe-machaca-chimichangas.

Mexican Manicotti

Another amazing traditional Mexican's...the Mexican Manicotti

INGREDIENTS:

• 8 manicotti shells
• 1 1/2 cups low-fat cottage cheese
• 1 cup cooked chicken
• 1/4 cup sliced green onions
• 1/4 cup sliced or chopped ripe olives
• 1/4 cup chopped red bell pepper
• 1/4 cup cilantro
• 1 clove garlic, minced
• 1 1/2 cups salsa
• 1 (8 ounce) can tomato sauce
• 1 cup shredded Monterey jack cheese

INSTRUCTIONS:
Preheat oven to 400 degrees F. Cook and drain manicotti according to package directions.
In a large bowl, combine cottage cheese, chicken, onions, olives, red pepper, cilantro and garlic. Mix well. Fill manicotti with mixture and place in a lightly greased 13 x 9-inch baking dish.
Combine salsa with tomato sauce, mixing well. Spoon over manicotti. Cover tightly and bake for 10 minutes.
Remove cover and continue baking for 10 minutes.Sprinkle with cheese, if desired and bake 3 minutes longer until cheese melts. Serve immediately....hmmm... si senor what a great feast...enjoy !
deluxe-machaca-chimichangas

Mexican Macaroni

Try this Mexican Macaroni... a unique pasta !

INGREDIENTS:

• 2 cups small macaroni (cooked and drained)
• 1 (11 ounce) can Green Giant Niblets whole kernel sweet corn
• 1 to 3 small cans chopped black olives
• 1 medium-large yellow onion (chopped)
• 3 pounds ground beef
• 5 (10 ounce) cans enchilada sauce
• 2 teaspoons garlic powder
• 1/2 to 1-pound block mild Cheddar cheese, grated
• Salt and pepper to taste

INSTRUCTIONS:
Preheat oven to 400 degrees F.In a large pot boil water for macaroni.In another large pot brown hamburger and chopped onion. Drain meat mixture and return to same pot. Add corn, olives, enchilada sauce, garlic powder and salt and pepper to taste. Allow mixture to come to a boil then turn down and let simmer. Stirring occasionally.

When water boils add macaroni and let cook till tender. Drain.At this point add about 1/2 cup grated cheese to mixture. Stir till completely melted. Add macaroni to meat mixture. Scoop half
macaroni/meat mixture into large baking dish. Spread a thin layer of cheese over this. Scoop remainder of macaroni/meat mixture over this. Top with remaining cheese. Bake at 400 degrees F for 1 hour.Serve with garlic bread and green salad.. Hmm what a nice macaroni...the Mexican style.. great taste !
deluxe-machaca-chimichangas

Mexican Lasagna

Try this Mexican Lasagna recipe....great lasagna !
INGREDIENTS:

• 1 (8 ounce) can Ro-Tel Tomatoes with chiles
• 2 (16 ounce) cans Hatch green chile sauce (withpork and tomatoes)
• 1 (16 ounce) can olives, chopped
• Shredded Co-Jack cheese, to taste
• Flour tortillas
• 2 cups cooked chicken, cut into strips

INSTRUCTIONS:
Mix tomatoes, green chile sauce, olives and chicken together.Spray a 13 x 9-inch pan with cooking spray. Tear tortillas in half (to fit pan). Put down one layer of tortillas, spoon on chile
mixture (be generous), layer with cheese and repeat from tortilla layers. Top with cheese.
Cover and bake at 325 degrees F for 30 minutes; uncover and bake 15 to 20 minutes longer until brown. You can make this ahead of time and then bake just prior to serving. Let stand for a few minutes prior to serving. And the Mexican Lasagna is ready for feast...nice ...Enjoy it !
shredded-beef-chimichangas

Deluxe Machaca Chimichangas

Another great traditional Mexican recipe to try ...Deluxe Machaca Chimichangas (Chimichangas de Machaca Especial)....amazing !

INGREDIENTS

• 4 flour tortillas, 12-inch diameter
• 1 recipe Machaca
• 2 cups mild Cheddar cheese, grated
• 1 cup green chile, peeled, seeded, and minced
• 1/4 cup pickled jalape?o chiles, seeded and minced
• 1 recipe Basic New Mexico Chile Sauce
• 1 cup sour cream
• Shredded lettuce and chopped tomato

INSTRUCTIONS
Heat vegetable oil in a deep fryer to 350 degrees F. Soften the tortillas. Place approximately 2 to 2 1/2 cups of the Machaca on each tortilla; then top each with 3 cups cheese (reserve the remaining cup of cheese for the final topping), 3 cups green chile, 1 tablespoon pickled jalape?o, and roll it up.
Meanwhile, bring the chile sauce to a simmer. Fry the burritos one at a time until they are a crispy golden brown. Quickly drain the chimichangas and place them on individual serving plates. Cover the chimichangas with the chile sauce, sprinkle with the remaining cheese, and then top each chimichanga with 3 cup of sour cream. Garnish the plates with the lettuce and tomato and serve immediately....hmmmm...great taste of Chimichangas....nice !

mexican-macaroni

Shrimp-Stuffed Chimichangas

Try this traditional mexican recipe....Shrimp-Stuffed Chimichangas
INGREDIENTS:

• 10 slices bacon
• 50 large Rocky Point shrimp
• 1 1/2 cups Monterey jack cheese, shredded
• 1 cup thick fresh salsa
• 2 fresh tomatoes, chopped
• 2 cans green chile strips, diced
• 6 (12-inch) flour tortillas

INSTRUCTIONS
Fry bacon until crisp enough to chop. Remove bacon and retain about 2 tablespoons fat in pan. Peel and de-vein shrimp, then chunk. Grill in pan 1 minute.Stir in cheese, salsa, tomatoes and chiles. Turn to blend, but not long or shrimp will become tough. Divide and pile on tortillas.
Fold all sides over and fasten with wooden picks. Slide carefully into hot oil and brown lightly. Drain on paper towels. (Or bake at 400 degrees F for 7 to 10 minutes.)
The traditional Mexican Chimichangas is erady...enjoy !

mexican-macaroni