MEXICAN – Page 3 – Chasing MY Life WHEREVER it Leads ME

BLACK BEAN SALSA CHEDDAR CHICKEN

This super sloppy looking recipe is soooooooo easy and super delicious too. I got it from my mom, but don’t remember where she got it. Mom makes it with chicken thighs and serves it over Fritos, but hubby prefers chicken breasts.

BLACK BEAN SALSA CHEDDAR CHICKEN

2 tablespoons butter
15 ounce can black beans, rinsed and drained
10 ounces of your favorite salsa
1 1/2 pounds chicken breasts, cut into large chunks
1 1/2 cup medium cheddar cheese
Fritos

Heat butter over medium high heat.
Add chicken pieces, quickly browning on all sides.
Add salsa and beans.
Reduce heat and simmer 15-20 minutes until chicken pieces cooked through.
Top with cheese, until melted.
Serve over Fritos.

CHIPOTLE DR PEPPER SHREDDED PORK

CHIPOTLE DR. PEPPER SHREDDED PORK

Prep Time: 5 Minutes
Difficulty: REALLY Easy
Cook Time: 6+ Hours
Servings: 18-20 Servings

1 Large Vidalia Onion
5-7 pound Pork Shoulder or Pork Butt
Freshly ground Salt
Freshly Ground Black Pepper
11 ounce Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper
1/3 cup packed Brown Sugar
1 batch Sauce Recipe below **

Preheat oven to 300˚.
Peel the onion and cut it into wedges. Lay onion wedges in the bottom of a large dutch oven.
Generously salt and pepper the pork roast, then set it on top of the onions in the pan fat side up.
Puree the peppers and the juice.
Strain the peppers to remove the seeds and skins.
Mix together the pureed peppers and brown sugar.
Pour over top of the roast then pour the Dr. Pepper over it all.
Cover and place in oven.
Cook for at least six hours, undistrubed.
Check meat; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour or until it is.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat.
Drain the meat in a colander and discard all but 1 cup of the liquid.
Add warm sauce (recipe below) to meat and coat well. If necessary use the 1 cup of liquid to keep the meat moist and juicy.
Keep warm until ready to serve.
Serve on warm flour tortillas topped with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.NOTE: You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stove top and return the meat to the liquid to warm up.

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**BBQ SAUCE
1/3 cup apple cider vinegar
3/4 cup packed brown sugar
3/4 cup Smucker’s apricot pineapple jam
1 tablespoon Bragg’s Aminos
3/4 cup Tabasco Jalapeno ketchup
Fresh ground salt and black pepper

In a large sauce pan whisk together all the ingredients and bring to a SLOW boil, stirring frequently.
Reduce heat to as low as possible and simmer while the ribs bake.
Sauce will thicken during this simmering so stir frequently.

**NOTE: If you prefer, a bottle of your favorite BBQ sauce will work just as well.

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SOUTH of the BORDER CHICKEN WINGS

SOUTH of the BORDER CHICKEN WINGS
GLAZE
1 cup BBQ sauce (I use Sweet Baby Ray’s Original)
1/4 cup light corn syrup
1 small can chopped green chiles, drained
1 bunch green onions, finely minced
1 teaspoon garlic powder
1/2 teaspoon cumin
Juice of 1 lime

In a small saucepan whisk together the BBQ sauce, corn syrup, garlic powder and cumin.
Stir in green chiles and onions.
Bring to a SLOW boil. Reduce heat and simmer 5 minutes.
Whisk in lime juice and set aside.

WINGS
2 pounds chicken tenders
1 teaspoon garlic powder
Fresh ground salt and black pepper

Preheat oven to 450°.
Line baking sheet with foil and spray with non stick spray.
Sprinkle garlic powder, salt and pepper on chicken pieces.
Arrange chicken in a single layer.
Bake 25-30 until cooked through.
Brush with glaze last 10 minutes.
Serve with remaining sauce and ranch for dipping.

JALAPENO RANCH (FOR DIPPING)
2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey’s California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper

Whisk all together and chill overnight before serving

BEER BAKED BEANS
1 pound small white beans, soaked over night, drained and sorted
1 medium Vidalia onion, chopped
1 large shallot, sliced
1 cloves garlic, minced
1 tablespoon honey
6 slices bacon, cooked crisp and crumbled
2 bottles Angry Orchard Summer Honey hard cider or Shocktop
1 1/2 cups hot water
2 tablespoons Apple Cider Vinegar
1 KNORR chicken gel bouillon
Fresh ground salt and black pepper, to taste

Preheat oven to 350°.
In a large skillet cook bacon, reserving 1 tablespoon of the bacon grease.
When bacon is done, add onions, shallot and garlic to bacon grease sauteing until opaque.
Whisk together the beer, hot water and bouillon. Add to onion mixture and bring to a SLOW boil.
Add honey, vinegar, salt and pepper.
Add beans and return to a boil.
Transfer to baking dish baking until beans are tender and moisture is absorbed.
Stir in bacon just before serving.

My family added some of the extra wing sauce from above to the beans and LOVED it.

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MEXICAN NOODLE BAKE

I found this recipe Sour Cream Noodle Bake that I wanted to try and then realized with the big move coming that I didn’t have the exact ingredients. I took quite a few liberties with this recipe and hubby loves it! So, I don’t think we’ll ever get around to trying her original recipe.

I’ll give you both recipes – her original recipe will be in all black and my changes will be in red.

SOUR CREAM NOODLE/MEXICAN NOODLE BAKE

1 1/4 pound ground chuck – 1 pound ground sirloin

1 can 15 oz. tomato sauce – 1 can 8 oz. tomato sauce

1/2 teaspoon salt – sea salt & fresh ground pepper to taste

freshly ground pepper

8 ounces weight egg noodles – 2 cups farfalle , elbows and shells

1/2 cup sour cream

1 1/4 cup small curd cottage cheese

1/2 cup sliced green onions – 1 large bunch green onions, sliced

1 cup grated sharp cheddar – 2 cups chef’s combo (4 cheddar cheeses)
10 oz. can Rotel original drained

15 oz. can Black beans, drained rinsed

Salsa

Sour Cream

Preheat oven to 350 degrees.

Spray 11×9 baking dish with non-stick spray.

Prepare pasta according to package directions to al dente. Drain and set aside.

While pasta is boiling brown ground sirloin and half of green onions, seasoning with salt and pepper to taste as browning. Drain fat.

While meat is browning and pasta is boiling mix together the sour cream and cottage cheese in a medium bowl. Add in pasta and remaining green onions. Set aside.

Add tomato sauce, drained Rotel as well as the drained and rinsed black beans to the meat and stir to blend well.

Assemble starting with the noodle mixture followed by the meat mixture and half the cheese and repeat.

Bake 20-30 minutes until cheese is melted and heated all the way through.

Top with a dollop of sour cream and salsa.

Baked Tacos

Baked Tacos
2 lbs ground beef
1 small onion diced
1 small can diced green chilies
1 recipe for Homemade taco seasoning (below)
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans
2 cups shredded Colby-jack cheese
18-20 hard taco shells

Condiments
Lettuce (shredded)
Tomato (diced)
Salsa
Guacamole
Sour Cream

Preheat the oven to 400 ˚.
In a large skillet brown ground beef and onion over medium-high heat.
Drain off any excess fat.
Return meat to the pan. Add chilies, refried beans, tomato sauce, and taco seasoning.
Mix well and cook for a several minutes until consistency thickens.
Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up.
Sprinkle cheese over the top of the taco meat in each shell.
Place into the oven and bake for 10-12 minutes.
Remove from the oven and serve immediately.

Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon white pepper

CHICKEN EMPANADAS

aka CHICKEN TURNOVERS
2 cups shredded cooked chicken
1 large bunch green onions, chopped
1/4 cup salsa
1/4 cup guacamole
1 can refrigerator biscuits, grand size
1 cup shredded shredded cheddar cheese

Preheat oven to 375 degrees.
Combine in large bowl the salsa, guacamole, green onions, chicken and cheese.
On a floured board between wax paper layers, roll out each biscuit to about double the original size.
Fill each biscuit with chicken mixture and fold over into a moon shape.
Press the edges firmly to seal.
Bake 20 minutes or until golden brown.
Serve with a side of sour cream and salsa for dipping.

FRITO PIE RE-VISITED aka BLACK BEAN CHICKEN NACHOS

My mom sent me a recipe recently that she’d made and said they’d really loved. It is sooooo simple, EXTREMELY TASTY, but moreover it was really easy to “modify” – you know me, I MUST modify! I’ll put the original recipe up and note the adjustments in red.

FRITO PIE RE-VISITED aka BLACK BEAN CHICKEN NACHOS
1 tablespoon butter
~~4 small boneless skinless chicken breasts (1 lb.)~~ 1 pound chicken tenders **
~~1 cup TACO BELL thick & chunky salsa~~ 1 cup PACE thick and chunky salsa
~~1 can (15 oz.) black beans, undrained~~ 1 can (15 oz.) black beans, drained but not rinsed
~~1 cup KRAFT 2% Milk shredded Cheddar Cheese~~ 1 cup TILLAMOOK medium shredded cheddar cheese
FRITOS

Melt butter in skillet and brown chicken until just cooked through.
Add salsa and beans. Bring to a boil and cover. Simmer on medium to low about 5 minutes.
Remove from heat.
Top with cheese. Cover and let stand until cheese is melted – 4-5 minutes.
Serve over Fritos and a dollop of sour cream.

**Next time I’ll cut the tenders into bite sized pieces.

FIRE ROASTED ENCHILADAS via MISSISSIPPI POT ROAST aka PEPERONCINI POT ROAST

This recipe is floating all over Pinterest and always looks so good I finally had to try it. I wasn’t disappointed. It’s FANTASTIC! At the end of the cooking time you have a melt in your mouth roast and gravy too!

MISSISSIPPI POT ROAST aka PEPERONCINI POT ROAST
3 pound chuck roast
1 packet Hidden Valley Ranch dressing mix (dry)
1 packet Au Jus mix
6 pepperocini peppers
1 stick butter, sliced into slivers
1 large onion, cut into slivers
1 stalk celery, sliced
2 cups baby carrots, halved
2 large Yukon potatoes, cut into chunks

Layer the celery, onions and carrots in a 6 quart slow cooker.
Top with roast.
Sprinkle the dry mixes over the roast.
Top with peppers and then butter slices.
Cook on low 8 hours.

CARNITAS

The recipe I was given years ago lacked in flavor so I modified it and we’re extremely happy with the outcome. I’ve been making them this way for years. Originally the roasting was done on a rack with water underneath and just a simple salt and pepper.

Now I use a large onion diced as my natural rack to protect the pork. The onions bake together and become an essential flavor to the dish. I place the pork roast on top of the onion pieces and surround it with a can of diced green chiles and 4-5 cloves of minced garlic. Then I pour a can of salsa verde enchilada sauce on top of the green chiles and onions. Cover it with foil and bake for 2 hours at 350°.

Then uncover it and bake another hour or until fork tender. Remove the roast to a cutting board and shred it into bite sized pieces.

Add the pork pieces back into the onion mixture and coat well.

Serve with your favorite salsa, grated cheese and sour cream. Enjoy!

CARNITAS

Then uncover it and bake another hour or until fork tender. Remove the roast to a cutting board and shred it into bite sized pieces.

Add the pork pieces back into the onion mixture and coat well.

Serve with your favorite salsa, grated cheese and sour cream. Enjoy!

LINK PARTY PALOOZA & FOODIE FRIDAY submissions by 3 Sides of Crazy

It’s FOODIE FRIDAY over at RATTLEBRIDGE FARM and a great time for me to catch up on a few recipes that needed posting from the recently tried stack of Magazine Monday recipes and this week there were quite a few winners I must say.

First up is:

BULLAI RUBBED CHICKEN

2 pounds chicken tenders, rinsed and dried

1 1/2 teaspoons chili powder

1/2 teaspoon sea salt

2 teaspoons garlic powder

1 KNORR onion bouillon cube, crushed

1 teaspoon California sweet Paprika

1 KNORR chicken homestyle stock tub

2 tablespoons sun dried tomatoes

Juice of 1 lemon

4 tablespoons butter, divided

Combine spices until well blended.
Sprinkle rub on both sides of chicken rubbing in well.
Melt 2 tablespoons of butter over medium high heat.
Cook chicken pieces until just done, about 4 minutes per side.
Remove chicken pieces, keeping them warm.
Add remaining butter and KNORR stock and hot water, whisking into drippings until well blended. Bring to a boil over medium high heat and simmer about 10 minutes until reduced by half.
Whisk in the lemon juice and whipping cream until well blended.
Add sun dried tomatoes.
Reduce heat, simmering to desired consistency.
Pour over chicken and mashed potatoes.

Next was a super easy and SUPER tasty recipe:

GERMAN SMASHED POTATOES

3 pounds YUKON GOLD potatoes, peeled and cut into chunks, cooked tender

1/2 pound bacon

4 tablespoons apple cider vinegar

1 teaspoon sugar

Cook bacon until crisp, drain on paper towels.
Add vinegar and sugar to bacon fat, being sure to scrape up all the bits on the bottom of the pan and cook until well blended. Remove from heat.
In a large bowl add the potatoes and smash.
Crumble the bacon over the potatoes.
Pour the vinegar mixture over top and mix well.
Enjoy.

Then came a more time consuming recipe, but one hubs fell in love with:

I also found that they now make refried BLACK beans – gotta tell you I’m loving these!

LAYERED TORTILLA PIE

1 cup salsa

1 pound ground beef

homemade taco seasoning

1 can refried BLACK beans

1 can traditional refried beans

8 inch flour tortillas

2 cups Mexican shredded cheese

sour cream

1/2 cup chopped tomatoes

Brown the hamburger and drain off the grease.
Add 1/2 cup water and taco seasoning to the hamburger.
Cook until liquid is absorbed.
Preheat oven to 400°.
In a medium bowl mash together the refried beans, 1/2 the salsa and 1/2 the garlic.
In another medium bowl mash together the refried BLACK beans, 1/2 the salsa and 1/2 the garlic.
Spray a shallow pie pan with PURE.
Spread a small amount of sour cream on a tortilla and lay in the bottom of the pie pan.
Spread with one of the bean mixtures.
Add another tortilla and spread with some meat mixture. Top with a thin layer of cheese.
Repeat layers until you have about 7 or 8 layers.
Top with remaining cheese.
Cover lightly with foil.
Bake 40 minutes. Uncover and bake 5 minutes until cheese is bubbly.
Cut into wedges and serve with salsa and sour cream.

Here’s an all-time favorite:

SEAFOOD SALAD

Shredded Romaine

Tomato wedges

Sliced green onions

Juice of 1 lemon

salt and pepper to taste

1 large can tuna, drained really well

Mayo to taste

Toss all together and enjoy with some garlic bread.

And lastly one of our new favorites:

ITALIAN MEATLOAF CUPS w/ PARMA ROSA PASTA

1 pound hamburger

1 pound Italian sausage

2 bunches green onions, chopped

1 sleeve saltines, crushed

2 eggs

1 can Italian tomato paste

8 oz. shredded cheddar cheese

2 cloves garlic

1 teaspoon sea salt

1 teaspoon white pepper

1 tablespoon Worcestershire sauce

1 tablespoon liquid smoke

Preheat oven to 350 degrees.
Blend all together.
I use the mini loaf pans and fill each one 2/3.
Bake for 45 minutes or until top is crispy.
Pour off excess fat before serving.
Bake how ever many you need today and freeze the others for future meals. Thaw in refrigerator before baking.

These are truly greatest hits at our house and welcome leftovers for weekend picnic sandwiches.

PARMA ROSA PASTA

2 tablespoons butter

1/2 cup heavy cream

1 teaspoon minced garlic, jar

1 tablespoon Classico sun-dried tomato paste

1 egg yolk, beaten

1/4 teaspoon thyme

salt and pepper to taste

3/4 cup grated Parmesan cheese

Melt butter in a saucepan.
Add garlic and saute until fragrant.
Gradually add heavy cream, stirring constantly. Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted.
Whisk in egg quickly and heat through.

Recipes Submitted to:

and TATERTOTS & JELLO’S LINK PARTY PALOOZA

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CARNE ASADA

According to Wikipedia Carne asada is a roasted beef dish, literally meaning “roasted meat”^[1]^[2]. The dish mainly consists of pieces or thin cuts of beef (e.g. flank steak, skirt steak), sometimes marinated, sometimes lightly salted or rubbed with salt, pepper and/or spices, and then grilled. It can be eaten alone, with side dishes, chopped and eaten as tacos, or chopped and used as filler for tortas, burritos, etc. It is commonly accompanied with guacamole, salsa, beans, and grilled scallions and tortillas.

The dish is commonly prepared in the northern parts of Mexico (in the states of Baja California, Baja California Sur, Coahuila, Sonora, Sinaloa, Chihuahua, Nuevo León, and Tamaulipas) as well as in the American Southwest (especially Texas and New Mexico). It can be found as the main ingredient in tacos, tortas, burritos and fajitas, or is simply served as a stand-alone. It is sold at Mexican meat markets called “carnicerias” in the American Southwest; especially those states with Mexican/Mexican-American enclaves.

When purchasing carne asada from meat markets, consumers have two options available to them regarding the amount of preparation the steak has undergone pre-purchase: preparada, marinated meat as described above, serving as a time-saver for the home cook but typically at higher cost; and no preparada, unprepared meat, allowing for a home cook to create one’s own marinade. I buy unprepared meat and doctor my own.

What you have left after the marinating.

CARNE ASADA

2-3 pounds flank or skirt steak, sliced THIN

1 medium Vidalia onion, sliced thin

2 lemons, 1 sliced thin, 1 wedged for squeezing

1 lime, sliced thin

1 orange, sliced thin

1/3 cup champagne vinegar

2 teaspoons minced garlic, jar

1 teaspoon salt

1 teaspoon FRESH ground black pepper

1 teaspoon ground white pepper

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon Hungarian paprika

Soak the meat in the vinegar for an hour or so.
Remove meat from vinegar and dry on paper towels.
Sift together all the seasonings and rub into the meat on both sides.
Layer the meat into a container alternating with the slices of lemon, limes, oranges and onions squeezing lemon juice on each layer as you go.
Let marinate for overnight or a day or so.
Grill on a VERY hot grill to desired doneness.
Serve with warm tortillas, Fresh Guacamole and Garden Tomato Salsa.

Category: MEXICAN