4-6 Chicken Breasts, boiled and cut
into small bite size pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 pint sour cream
1 small can diced green chilies
1 can chopped olives
1 cup cheddar or jack cheese, grated
Mix all above ingredients and place a large spoonful in flour tortilla or a corn tortilla
that has been softened in hot oil. Roll and place in 9×13 pan. Cover with remaining
sauce. Bake at 350º for 45 minutes.
INGREDIENTS
7 dried guajillo chiles
7 dried morita chiles
4 dried ancho chiles
3 dried chiles de arbol
1 liter water, boiling
5 lbs beef chuck
2 lbs beef shot ribs
Salt
Pepper
2 tbsp oil
2 tsp Mexican oregano
2 tsp cumin seeds
1 tsp black peppercorns
1 tsp whole cloves
1 tsp allspice berries
3 bay leaves
1 tbsp onion powder
1 tsp paprika
1 tsp cinnamon
1 can (28-oz) whole tomatoes
1 tbsp garlic, minced
2 tbsp salt
2 tbsp vinegar
½ cup vegetable oil
Corn tortillas
Queso fresco, crumbled; or jack cheese, shredded
Onion, diced
Cilantro, chopped
DIRECTIONS
Cut beef into 4-inch chunks and season with salt and pepper; set aside.
Remove stems and seeds from chilis1. Place in mixing bowl and cover with the boiling water. Soak for about 30 minutes.
Grind Mexican oregano, cumin seeds, black peppercorns, cloves, allspice berries, and bay leaves in spice grinder or using mortar and pestle. Remove to a bowl and add onion powder, paprika and cinnamon.
In large dutch oven, heat 2 tbsp oil to shimmering; brown meat in batches. Remove meat to a bowl.
Place spice mixture in dutch oven; heat until spices are fragrant (about 15-30 seconds). Pour in tomatoes with juice; smashing tomatoes with the back of a wooden spoon2. Add garlic, salt, and vinegar. Place hydrated chiles with liquid in blender and blend. Pour chile mixture into dutch oven; bring to a simmer, being sure to scrape the fond from the bottom of the dutch oven to incorporate. Add beef back to dutch oven and stir. Add oil. Simmer on low for several hours, or until meat is cooked and easy to shred.
Remove meat from sauce and shred. Once meat is shredded, remove oil from top of sauce mixture and reserve. Add a few tablespoons of sauce to shredded meat and set aside. Dip tortilla in reserved oil; lightly fry both sides. Add meat and cheese to tortilla; fold into a taco and fry both sides until crispy. Add onion and cilantro to taste. Serve with a bowl of the sauce from the meat mixture for dipping.
Notes:
1 While not recommended, chiles de arbol can be reduced or omitted for a milder spice level.
2 Because the sauce is supposed to be somewhat like a cloudy consommé, the tomatoes should be blended and the sauce strained; our family prefers a little texture to the sauce.
INGREDIENTS
8 lbs pork shoulder, cut into large chucks
8 lbs lard
4 tbsp salt dissolved in 1½ cups hot water
1 can evaporated milk
1 bottle Coca-Cola
3 oranges (minimum ½ cup juice)
2-3 bay leaves
15-20 cloves garlic
½ onion
DIRECTIONS
Heat lard to 350° on medium heat; add pork. Stir every 15 minutes until evenly brown and crispy (30-60 minutes). Reduce heat to approx. 225°; add remaining ingredients and simmer until browned, crispy and fork tender.
For tacos, serve in warmed corn tortillas, topped with diced onion, chopped cilantro, crumbled queso fresco, and homemade salsa (salsa verde & chile de árbol salsa).
INGREDIENTS
1 picnic pork shoulder
1 recipe salsa verde
cumin
salt
pepper
DIRECTIONS
Cut pork into 2-inch chunks. Spread out and sprinkle liberally with cumin, salt, and pepper; massage into meat. In large porcelain or stainless steel Dutch oven, brown pork in small batches so as not to overcrowd pan. Return all pork to pan and cover with salsa verde. Simmer until tender.
Serve with tortillas, shredded lettuce, diced tomatoes, shredded cheese, sliced avocado, pickled jalapeños, refried beans, and cilantro lime rice.
INGREDIENTS
1 lb cornhusks, soaked
Meat
3 lb chicken or pork shoulder, cooked and shredded
2-3 cloves garlic, minced
1 tsp salt
pepper to taste
½ cup flour
½ cup vegetable oil
5 cans (8-oz each) tomato sauce
1 can (28-oz) Los Palmos red enchilada sauce
Masa
2½ lbs yellow corn masa
chili powder
1 tsp salt
2½ tsp baking powder
½ cup Crisco shortening
DIRECTIONS
Soak cornhusks in water.
Place meat in a large pot; add water to cover meat plus about 3 inches. Add garlic, salt and pepper; boil until meat is tender and fully cooked (olives can also be added). Remove meat from pot, reserving liquid.
In a large pan, lightly brown flour in oil; add tomato sauce, enchilada sauce, and cooked meat. Bring to a boil.
Mix masa, salt, baking powder, and enough chili powder to change the color of the masa mixture light pink (2 tbsp). Melt shortening and add to masa mixture along with enough of the reserved liquid (approximately 7 to 8 cups) to moisten the mixture. Masa should be moist enough to stick together when rolled into balls and/or patted out.
Lay out cornhusks. Place an egg-sized scoop of masa on each cornhusk and pat flat. Masa should be about ¼” thick. Place approximately two large tablespoons of meat mixture in the center of the masa; roll cornhusk from the sides until ends of masa touch. Flatten corn husk and fold up from bottom and in from sides; place in steaming pan. Steam for approximately 1 hour; check for doneness.
Remove cornhusks and serve with remaining red sauce.
INGREDIENTS
Sauce:
½ cup lime juice
2 cans (220g each) El Pato jalapeño sauce
1 tbsp chicken Better than Bouillon
2 tsp oregano
1 tbsp liquid smoke
2 tsp chili powder
1 tsp onion powder
¾ tsp garlic powder
¾ tsp cinnamon
¾ tsp cumin
Meat:
5 lbs carne picada (diced beef)
1 cube butter
Finishings:
1 white onion, diced
1 bunch cilantro, stemmed and chopped
100% corn tortillas
limes, cut into wedges
In a saucepan, combine all sauce ingredients; bring to a boil and reduce heat to simmer. Heat a large sauté pan over high heat until hot; melt butter, add carne picada and brown. Once beef is sufficiently browned, turn off burner and stir sauce ingredients into meat. Allow the heat from the pan to evaporate most of the moisture from the sauce. In a separate bowl, stir together onion and cilantro.
Serve carne asada on corn tortillas topped with onion mixture and a wedge of lime.
INGREDIENTS
1 lb hamburger
½ onion
Garlic salt
Lawrey’s seasoned salt
1 can (15 oz) Dennison’s Chili Con Carne
100% Corn tortillas
1 can (28 oz) refried beans
Cheese, grated
Lettuce, shredded
1 can slivered beets
1 can slivered green beans
1 can slivered carrots
Avacodo, sliced
Onion, diced
Olives, sliced
DIRECTIONS
In a medium skillet, combine hamburger, onion, garlic salt and Lawrey’s seasoned salt; thoroughly cook. Drain fat. Add chili con carne and heat through. Warm refried beans. Heat vegetable oil and fry corn tortillas individually until hard. Build tortilla beginning with the fried tortilla, refried beans, meat, and other toppings. Cover with Grandma’s Taco Sauce.
INGREDIENTS
1 to 2 lbs hamburger
1 yellow onion, chopped.
Lawrey’s seasoned salt
1 can kidney beans
1 can black olives
lettuce
celery
carrot, grated
cucumber, diced
tomato, diced
avocado, diced
½ cup mayonnaise
ketchup
1 bag Fritos
DIRECTIONS
Fry pounds hamburger with chopped onion and Lawrey’s seasoned salt to taste. When cooked, add kidney beans and olives and heat through. Make a green salad with lettuce, celery, carrot, cucumber, tomato and avocado. Mix mayonnaise and a few squirts of catsup and dress the salad. Add cooked meat to salad and last add a bag of Fritos.
INGREDIENTS
sage breakfast sausage
mushrooms
onions
eggs
spinach
cheddar cheese, grated
tortillas, fresh home prepared preferred
mango salsa
DIRECTIONS
Fry sausage in frying pan until well browned; set aside. Sauté mushrooms and onions; combine with sausage and set aside. Scramble eggs; mix in spinach and cook until spinach is wilted and eggs are cooked through. Place all ingredients in desired proportions in fresh tortillas. Serve with mango salsa.
INGREDIENTS
2 lbs shrimp, shelled and deveined
2 tomatoes
½ onion, diced
1 can (4 oz) diced jalapeño
1 bunch cilantro, chopped
¼ cup lime juice
½ tsp salt
¼ tsp pepper, freshly ground
2 avocados, diced
1 tbsp olive oil
DIRECTIONS
Place shrimp in rapidly boiling water for about 45 seconds and then immediately submerge in cool water to stop the cooking. Combine all ingredients except avocado and olive oil in a ziplock bag and refrigerate for 3 hours. Add avocados and olive oil and stir just before serving.
1 tbsp vegetable oil
11⁄4 cups long-grain rice, uncooked
11⁄3 cups onion, chopped
1⁄2 cup green bell pepper, cut into 1” squares
1⁄2 cup red bell pepper, cut into 1” squares
1⁄2 tsp dried whole oregano
1⁄2 tsp ground cumin
1 large clove garlic, minced
11⁄2 cups low salt chicken broth
1⁄4 tsp salt
1 can (71⁄2-oz) whole tomatoes, undrained and chopped
1⁄2 lb chicken, cut into 1⁄2 “ cubes
Heat oil in a large saucepan over medium heat. Add rice; sauté 9 minutes or until golden. Add onion and next 5 ingredients; sauté 3 minutes or until crisp-tender. Add chicken broth and next two ingredients; bring to a boil. Add chicken; bring to a boil. Cover, reduce heat and simmer 15 minutes or until liquid is absorbed.
4 cups flour
½ cup shortening
1½ tsp salt
1¼ cups warm water
In bowl, mix flour and salt. Cut shortening into flour and add small amounts of water while mixing. Form into a dough, kneading thoroughly. Dough should be smooth and elastic. Form 18 balls of dough. Sprinkle balls with flour to keep from sticking. Keep covered while rolling out the tortillas.
Heat large ungreased frying pan. Press dough into a circle, then roll out with rolling pin to 12- inch tortillas. Place in pan. Cook first side until bubbles form then flip. Turn only once. Place hot tortillas in an airtight container.
7 boneless chicken breasts
1⁄3 cup salsa
1 tsp cumin
1 bunch green onions (bottom half only)
1 can (141⁄2 oz) Mexican stewed tomatoes
Mix all ingredients and cook over medium heat for 15 minutes. Turn chicken only once. Remove chicken; shred and return to mixture. Simmer until chicken is fully cooked and juices are absorbed. Serve in flour tortillas with all the taco trimmings.
4 cup butter
1⁄4 cup flour
1 can chicken broth
3⁄4 cup water
1 pkg (8-oz) sour cream
4 canned jalapeno peppers
12 corn tortillas
vegetable oil
3⁄4 cup chicken, chopped and cooked
2 cups jack cheese, grated
3⁄4 cup onion, chopped
In sauce pan, combine butter and flour; cook for 1 minute. Slowly add chicken broth, water, sour cream and jalapenos. In bowl, mix cooked chicken, jack cheese and onion. Heat oil. Quickly cook 1 tortilla in hot oil (do not let the tortilla become crispy). Pat off excess oil with paper towel. Fill with chicken mixture, roll and place in glass baking dish. Repeat until all tortillas are filled. Cover rolled tortillas with sauce mixture. Bake at 425º for 20 minutes.
2 chicken breasts, cooked and cubed
1 can cream of celery soup
1 pkg cream cheese
1 cup cheese, grated
1 can green chili enchilada sauce
1 pkg tortillas
Mix chicken, soup, cream cheese and cheese. Fill each tortilla with +/- 3 tbsp of the mixture plus 1 tbsp enchilada sauce. Cover enchiladas with remaining enchilada sauce. Bake at 350º for 30 minutes. Top with additional grated cheese during last 5 minutes of bake time.
5 lbs pork shoulder (or pork tenderloin) cut into 1/4″ steak
6 dried guajillo chili, seeds discarded
1 ancho chili, seeds discarded
1/2 tbsp whole peppercorns
1 tsp whole cumin seeds
1 sm stick cinnamon
5 whole cloves
6 cloves garlic
1 tsp oregano
8 oz crushed pineapple
2 tsp salt
1/4 medium onion
2 oz achiote (annatto paste)
1/4 cup olive oil
1/4 cup white wine vinegar
1 orange, peeled with peel discarded
1/2 cup water
In a skillet, roast guajillo and anco chilies (being careful not to burn); place in small saucepan with hot water to cover. Simmer until soft. Place in blender.
Toast peppercorns, cumin, cinnamon, and cloves. Grind and place in blender.
Add remaining ingredients to blender and blend until smooth. Pound meat. Pour marinade mixture into a 9×13 baking dish; layer meat in marinade and marinate for a minimum of 2 hours. Grill. Cut into strips.