Mexican Salsa de Chili Verde

Mexican Salsa de Chili Verde

Use this in tacos and burritos.
Traditional Mexican Recipes Ingredients:

• 1 pound fresh green chiles
• 1 pound fresh tomatoes (peeled)
• 1 pound onions
• 3 cloves garlic
• Salt, to taste

Traditional Mexican Recipes Instructions
Put chiles, tomatoes, onions and garlic through food mill. Add salt and cook in large pan, boiling about 20 minutes or until transparent and thickened.

Fill hot jars and seal with hot lids. Jars may be boiled for 10 minutes to ensure sealing.

Let cool, then store in a cool dry place.
Traditional-mexican-recipes: mexican-chicken-salad.

Mexican Shredded Beef Chimichangas

Mexican Shredded Beef Chimichangas
Another great traditional Mexican recipe..the (Chimichangas de Carne de Res).....nice !

TRADITIONAL MEXICAN RECIPES INGREDIENTS

• 4 flour tortillas, 12-inch diameter
• 1 recipe Shredded Beef
• 4 avocados, skinned and seeded
• 1 cup sour cream
• 2 pickled jalape?o chiles, seeded and minced
• 2 tablespoons vinegar from jalape?o can
• 1/4 cup cilantro, minced

TRADITIONAL MEXICAN RECIPES INSTRUCTIONS:
Soften tortillas and wrap them in a towel to keep them warm. Place about 2 cup to : cup of Shredded Beef on each tortilla. Chop 2 of the avocados and apportion them equally on top of the Shredded Beef. Fold the tortillas and fry one at a time until crispy. Drain on a paper towel, then remove to a serving plate. Meanwhile, mash the remaining 2 avocados; then stir in the
remaining ingredients to make a thick, smooth sauce. A food processor makes quick work of this task. Place the cooked chimichangas on individual serving plates and top them with the avocado sauce. The traditional Mexican Chimichangas is ready for feast.....great ! Enjoy !

Traditional Mexican Recipe : Green Onion Burritos

Traditional Mexican Recipe : Green Onion Burritos.
Try this traditional Mexican recipe......tasty !

TRADITIONAL MEXICAN RECIPE INGREDIENTS

• 1 pound lean ground beef
• 1 small onion, chopped
• 8 ounces shredded Longhorn cheese
• 3/4 cup evaporated milk
• 1 can cream of chicken soup
• 4 ounces Velveeta cheese
• 1 (4 ounce) can diced green chiles
• 1 package green onion dip mix
• 1 small can pimientos
• Flour tortillas

TRADITIONAL MEXICAN RECIPE INSTRUCTIONS
Brown ground beef and onion, season to taste. Spray a 9 x 13-inch baking dish with Pam. Put meat mixture and some longhorn cheese on each tortilla, roll and place in dish until all mixture is gone.
Sauce: Mix soup, evaporated milk and Velveeta over med to low heat do not let scald. When cheese has melted, remove from heat and add pimientos, green chiles and green onion dip mix. Pour sauce over burritos. Cover and bake at 350 degrees F for 20 minutes or until cheese is bubbly. The traditional Mexican Burritos are redy to serve....amazing Mexican's !

mexican-macaroni

Nachos

TRADITIONAL MEXICAN RECIPE: NACHOS
Another great traditional Mexican recipe to try...Nachos....awesome !

TRADITIONAL MEXICAN RECIPE INGREDIENTS

• About 40 crisp wedge-shaped tortilla chips
• 1 1/2 cups Monterey jack cheese, shredded
• Pickled jalapeos, chopped

TRADITIONAL MEXICAN RECIPE INSTRUCTIONS
Spread tortilla chips all over the bottom of an ovenproof serving platter. Scatter the cheese over the chips and place under a broiler until the cheese bubbles and begins to brown. Scatter
jalapeos over the nachos according to taste. Serve immediately with lime wedges, salsa, sour cream and guacamole on the side.

Nachos Grande
Use the basic recipe, substituting sharp Cheddar cheese for the Monterey jack, but first put a bit of refried beans on each tortilla chip. When ready to serve, garnish with shredded lettuce, diced tomatoes, guacamole, crema or sour cream and salsa.

Nachos with Steak
Pound a thin round steak flat. Rub with olive oil and a mashed garlic clove. Pepper heavily and grill until done. Salt to taste and cut into 1/2-inch cubes. Use the basic Nachos recipe, substituting Cheddar cheese for the Monterey jack. After you have nachos topped with the cheese, scatter the warm steak cubes over the top, then the jalapeos.
Great taste of traditional Mexican recipes... a must try one !

sangre-de-cristo-salsa

Traditional Mexican Recipe : Balls of Fire

Traditional Mexican Recipe : Balls of Fire

TRADITIONAL MEXICAN RECIPES INGREDIENTS

• 1 1/2 pounds Jimmy Dean Sausage
• 2 cups biscuit mix
• 1 pound jalapeno cheese, grated

TRADITIONAL MEXICAN RECIPE INSTRUCTIONS
First of all mix all ingredients thoroughly. Roll into walnut-size balls. And then place on cookie sheet and bake at 350 degrees F for 10 minutes. Turn over and bake an additional 10 minutes. Nice Mexican appetizer !
Mexican shredded-beef-chimichangas.

Guacamole

TRADITIONAL MEXICAN RECIPE: Guacamole
....a traditional Mexican appetizer....a must try !

TRADITIONAL MEXICAN RECIPE INGREDIENTS

• 15 ripe medium California avocados, seeded and peeled
• 1 large onion, chopped
• 3 garlic cloves, crushed
• 2 tomatoes, diced
• 1 pound Monterey jack cheese, grated
• 5 green chiles, diced
• 1 cup fresh cilantro, finely chopped
• 1/2 cup fresh lime juice
• 1 tablespoon Lawry's seasoned salt

TRADITIONAL MEXICAN RECIPE INSTRUCTIONS
In a large mixing bowl, coarsely mash avocados, leaving some chunks. Add remaining ingredients and mix to blend. NOTE: To store Guacamole, place a piece of plastic wrap directly on
the surface of the Guacamole and refrigerate. And the traditional Mexican Guacamole are ready to serve.....great taste ! Enjoy this !
sangre-de-cristo-salsa

Traditional Mexican Recipe : Crab Nachos

Traditional Mexican Recipe : Crab Nachos

TRADITIONAL MEXICAN RECIPE INGREDIENTS:

• 6 ounces cream cheese (at room temperature)
• 4 ounces Monterey jack cheese, grated
• 1/4 cup sour cream
• 1 pickled jalape?o, minced, plus
• 1 to 2 tablespoons pickling liquid from jar
• 1 garlic clove, minced
• 1/4 teaspoon cumin seeds, toasted and ground
• 8 ounces crabmeat, fresh or frozen
• 1/2 cup sliced artichoke hearts (optional)
• 3 dozen tortilla chips
• 1 pickled jalape?o, sliced thin Minced scallion tops (for garnish)

TRADITIONAL MEXICAN RECIPE INSTRUCTIONS :
Preheat oven to 400 degrees F.In a bowl, mix together cheeses, sour cream, jalapeo, pickling
liquid, garlic and cumin until well blended. Fold in the crabmeat and artichokes, if desired. Spread each chip with a layer of the topping mixture. Place the chips on a heatproof baking dish or platter. Sprinkle the sliced jalape?o over everything. Bake for about 5 minutes, until the cheese is melted and a little bubbly. Scatter scallion tops over the nachos and serve immediately.
And the Crab Nachos are ready to serve....amazing !
sangre-de-cristo-salsa.