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dirtydog

VEGETABLE BURRITOS

2 tbsp. oil
1 lg. onion, chopped
2 lg. carrots, thinly sliced
1 clove garlic, minced
2 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. dry oregano
4 med. zucchini, diced
1 green bell pepper, chopped
1 c. fresh corn kernels
1 lg. can kidney beans, drained
12 corn tortillas

Heat oil over medium-high heat. Add onions, carrots, garlic, chili powder, cumin, oregano. Cook, stirring, until onion is soft. Stir in zucchini, bell pepper, corn, and kidney beans and cook until zucchini is tender-crisp.Divide tortillas into 2 stacks, wrap in foil, and heat for 12 minutes at 350 degrees. Lap ends of tortilla over filling and fold sides to center.

GARNISHES:

Sour cream
Guacamole
Shredded Jack cheese
Shredded lettuce
Chopped tomatoes





Made of rice, pickles, beans, cheese and vegetables in South Indian plus Mexican style!!!

__________________

dirtydog

1 lb. med. shrimp
1 pkg. tortillas & oil
1 lb. cheddar cheese, grated
1 lb. Monterey Jack cheese, grated
1 can cream of shrimp soup
1 can green chilies, chopped
1 onion, chopped fine
2 tbsp. butter
4 oz. sour cream
1 can beer
Water for boiling shrimp
Salt
Pepper

1. Peel shrimp. Heat water and can of beer to boiling. Place shrimp in boiling water for 2 1/2 minutes only. Drain and refrigerate.2. Saute onion in butter. In bowl, mix soup, onion, sour cream, green chilies, salt and pepper.
3. Heat oil. Dip tortillas in oil until soft and set aside.
4. Roll enchiladas. In each tortilla, place 5 or 6 shrimp, cheese, spoonful of shrimp mixture. Roll and place in large pan. Do not place enchiladas too close together.
5. Save some shrimp mixture and thin slightly. Spoon over each enchilada. Top with grated cheese. Garnish with a shrimp on each one.
6. Bake at 350 degrees until cheese melts and is bubbly. Makes 7 enchiladas.
Mexican shrimp enchiladas and scallops with corn recipe

dirtydog

1 1/2 lb. ground beef
1 1/2 tsp. ground cumin
1 tbsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. red pepper
1 tsp. salt
1 tsp. pepper
1 can (16 oz.) tomatoes
10-12 corn tortillas
2 c. cottage cheese
1 c. Monterey Jack cheese
1 egg
1/2 c. grated Cheddar
2 c. shredded lettuce
1/2 c. chopped tomato
3 green onions, chopped
1/4 c. black olives, sliced

Brown beef and drain. Add seasonings and tomatoes; heat through. Cover bottom and sides of a 13 x 9 inch baking dish with tortillas. Pour beef mixture over tortillas. Place a layer of tortillas over meat mixture and set aside.Combine cheeses and egg. Pour over tortillas. Bake at 350 degrees for 30 minutes. Remove from oven, sprinkle rows of Cheddar cheese, lettuce, tomatoes, green onions and olives diagonally across center of casserole. Yield 6-8 servings.

dirtydog

dirtydog

dirtydog

A recipe for Mexican Pulled Pork from Ingrid Hoffmann's new cookbook "simply delicioso'

dirtydog

dirtydog

dirtydog

Fajitas: everyone knows this Mexican classic, but there are some simple tricks to making the perfect sizzling meal.

dirtydog

Recipe:
At least 1lb of Steak. I think we used chuck steak for this recipe.
Cumin (we used about 3 tablespoons)
1 medium onion
1 bell pepper
Chili powder
half a can of tomato sauce
Zucchini

Brown the meat (my mom mentions grey, because you don't want to fully cook the meat at first) until it's grey in just a lil EVOO. Once it is grey, add the onion, water, bell pepper and cumin. Bring it to a quick boil and cover it. Cook this for about thirty minutes. Add the zucchini at the last 15 minutes and boil it with the rest of the meat/veggies until it turns clear. The tomato sauce is added when the zucchini goes in.

For the rice:
My mom's ratio is always one handful of uncooked rice per person and a couple extra for leftovers. She usually adds just enough oil to coat the rice. Once the rice turns beige, it is time to add 2 minced garlic cloved, 1/4 of a chopped onion, 1/2 a can of tomato sauce, knorr (or tomato/chicken bouillion), and water. She only adds enough water to cover the rice with maybe 1/4 of an inch extra. She brings that to a boil uncovered until some of the water evaporates and the rice settles down. Then she covers it, turns the stove way down and covers it, cooking it for exactly 20 more minutes. Voila, yummy rice/meat. If I left anything out, please follow the video!

dirtydog

Ground Turkey Taco Salad Ingredients
Things You’ll Need:
1 pound Ground turkey
1 medium Avocado
1 package Dry taco seasoning mix
1 can (12 oz) Refried Beans
1 medium Lettuce
1/2 cup Sour cream
2 cups Cheddar grated
1 small can Jalapeno peppers
1 can Black beans or red kidney beans-- OPTIONAL --
2 large Tomato diced
3 Scallion chopped
1 medium White onion Salsa
1 bag Tortilla shells
1 small can Corn

Instructions for Ground Turkey Taco Salad

In a medium-sized skillet, brown the ground turkey with the taco seasoning mix over medium-high heat, stirring to break up the meat: drain and cool. Heat beans in a saucepan on low to medium-low heat.

Now, this is a hot and cold salad. While the natural American tendency is to put the hot food (beans/ground turkey) on top of a bed of lettuce, it works much better to sequence it as follows:

1) Place a small "pancake size" dollop of refried beans on plate
2) Add ground turkey
3) Sprinkle with cheese
4) Heat in microwave for 1 minute on medium high or high power
5) Add chopped lettuce, tomatoes, black beans, jalapenos, cheese... sour cream... salsa and any optional items you want.

Top with crushed tortilla chips, also optional.

dirtydog

Stuffed Poblano Peppers wrapped in Bacon


1/2 stick of butter
24 ounces sliced mushrooms, any type will do
1 large yellow onion - chopped
Salt and pepper to taste
1 tsp thyme
8 oz. cheddar cheese, shredded or cubed
1 stalk broccoli, finely chopped
4 Large Poblano peppers
12oz - 16oz bacon, thin sliced works best

Melt the butter. Sauté the mushrooms, onions, thyme, salt, and pepper until the mushrooms begin to turn slightly golden brown (takes a while). The key is to sauté the mushrooms as much as possible. Add the broccoli and sauté for another five (5) minutes. Allow to cool. Add the cheese.

Cut the stem off the top of the pepper by cutting a circle on the top of the pepper. Keep the stem. Remove the seeds from the stem and inside of pepper.

Stuff / press firmly the mixture into the pepper. Replace the stem. Wrap the peppers with bacon (about 3 strips per pepper). You can use toothpicks to keep the bacon in place or just wrap the bacon strips around each other.

Pre-heat the oven to 425 oF. This recipe works best if you can cook the stuffed peppers a) standing at about 45 degree angle so the cheese stays in the pepper. and b) on a rack so that the bacon fat drips into the bottom of the pan. Place the peppers in a pan and cook until the bacon is done. For the last 10 minutes, you can increase the temperature of the oven to broil to crisp up the bacon. Cooking time depends upon the thickness of the bacon, typically about 1/2 hour.
Serves four (4)

Norton

Very nice. I make many of the above but need to substitute a lot with locally available produce.

dirtydog

CHILI
=====

Ingredients:

--
bay leaf
2-3 cups soaked beans (black or red)
4 tsp cumin
4 tsp oregano
4 tsp paprika
1/2 tsp cayenne
ground "New Mexico" chili powder (however much looks good, few tsp.?)
Gebhardt's chili powder (however much looks good, few tsp.?)
1 chili negro or ancho
peanut oil
2 large onions, chopped
4-6 cloves garlic, minced
salt
ca. 4 cups tomatoes, chopped (fresh/peeled or canned)
1-2 tsp chopped chipotle chili
1/4 cup red wine
1-2 Tblsp vinegar (wine, cider, rice)

Instructions:

---
Cover beans and bay leaf with 2 inches of fresh water, bring to boil.
Lower heat and simmer. Toast cumin and oregano over med. heat,
stirring so they don't burn. When they're fragrant, add paprika,
cayenne, and chili powders--toast a few seconds. Remove from heat.
Then grind with mortar and pestle. Dry the chili negro or ancho in a
hot oven (400) for a few minutes. Cool and remove stem, seeds, veins.
Shred it and then grind in food processor, blender, etc. Saute onion in
oil till soft, add garlic, salt, ground herbs and chili, cook 5 min.
Add tomato, juice, 1 tsp. chipotle, and some red wine, cook about 20
min. Add to the beans and add more water to cover beans by 1 inch.
Cook till beans are soft (1 hr.) Taste chili, add vinegar to taste.
Adjust seasoning (cumin, oregano, salt, chili powder, chipotle,
vinegar.)

If you can wait, it's best to serve it a day later. Very good with
cornbread.

dirtydog

Ingredients:

1 lb lean ground beef 1 medium onion, finely chopped 1-2 tablespoon fresh minced garlic 1 jalapeno pepper, seeded and finely chopped(or to taste) 1 small green bell pepper, seeded and chopped 2-3 tablespoons chili powder(or to taste) 1 1/2 cups refried beans(can use more) 1(16ounce)jar salsa(mild or spicy) 1 1/2 cups grated cheddar cheese, divided seasoning salt black pepper tortilla chips(use any amount desired)

TOPPINGS

1 cup sour cream(can use more)
3-4 green onions, chopped(can use more)
2 large firm plum tomatoes, finely chopped sliced black olives

Directions

1 In a large skillet cook the ground beef with onions, garlic, jalapeno peppers, green bell pepper and chili powder; cook stirring until meat is no longer pink; drain all fat well, continue to cook until the meat is well browned (the beef must be well browned!).
2 Add in refried beans, salsa; cook stirring until heated through.
3 Add in 3/4 cup grated cheddar cheese; stir until melted.
4 Place the tortilla chips on a large serving platter.
5 Top with ground beef mixture, then sprinkle the top of the HOT ground beef mixture with about 1-1/2 cups (or to taste) grated cheddar cheese.
6 Top with sour cream, green onions, chopped tomatoes and sliced black olives.
7 Serve hot or warm.

dirtydog

A standard and almost necessary accompaniment to most Mexican food is salsa. Salsa (meaning "sauce" in Spanish) comes in many different ways, the most common being chopped tomatoes, onions and chile. Growing up with a Hispanic mom from Tucson, we had salsa with meals several times a week - with steak and pinto beans, tacos, tostadas, over green beans. My job, even as a little girl, was to make the salsa for our meals. Usually I used canned tomatoes and canned ortega chiles. Now with the pr