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  1. #76

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    Taco Pockets Recipe

    How to make Taco Pockets

    Ingredients:

    * 2 tablespoons EVOO - Extra Virgin Olive Oil
    * 1 1/2 pounds ground sirloin
    * 1 jalapeņo pepper, seeded and finely chopped
    * 2 cloves garlic, finely chopped or grated
    * 1 tablespoon (about a palmful) chili powder
    * 1 teaspoons (about a half a palmful) ground cumin
    * A few dashes hot sauce
    * 2 scallions, whites and greens chopped
    * Salt and ground black pepper
    * 4 large flour tortillas
    * 1 cup taco sauce (whatever variety you like)
    * 1 cup shredded cheddar cheese
    * 1/2 head iceberg lettuce, finely shredded
    * 4 small tomatoes, finely chopped

    Yields: 4 servings


  2. #77

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    BBQ Beef and Baked Bean Chili recipe

    How to make BBQ Beef and Baked Bean Chili

    Ingredients

    * 1 tablespoon vegetable oil
    * 3 slices of bacon, chopped
    * 2 pound coarsely ground sirloin
    * 3 tablespoons chili powder
    * 1/2 tablespoon cumin
    * Freshly ground black pepper
    * 2 medium onions, chopped
    * 2 garlic cloves, chopped
    * 1 15-ounce can pinto beans, drained and rinsed
    * 3 tablespoons brown sugar
    * 1 tablespoon Worcestershire
    * 1 bottle of beer, such as Budweiser
    * 1 cup chili sauce
    * Salt to taste
    * 2 1/4 cup biscuit mix (recommended brand Bisquick)
    * 2/3 cup milk
    * 4 scallions, chopped (green parts only)
    * 2 cups yellow cheddar cheese, grated, divided

    Yields: 6 servings

    https://www.youtube.com/watch?v=JBgtztI44Xc

  3. #78

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    Vegetable Quesadilla Recipe

    How to make Vegetable Quesadilla



  4. #79

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    Enchilada Sauce Recipe

    How to make Enchilada Sauce



  5. #80

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    5 Minute Gourmet Mexican Chicken Burritos

    5 Minute Gourmet Mexican Chicken Burritos



  6. #81

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    Quesadillas Recipe

    How to make Quesadillas



  7. #82

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    Mexican Spicy Tomato Rice Recipe

    How to make Spicy Tomato Rice

    Recipe
    Serves 4

    2 tablespoons vegetable oil
    1/2 white onion, chopped
    1 cup medium- or long-grain white rice
    1 cup prepared chunky salsa, store-bought or homemade
    1 cup chicken broth
    1/2 teaspoon salt

    1. Heat vegetable oil in a medium-sized saucepan set over medium heat. Add onions and cook, stirring occasionally, until transparent, about 5 minutes.
    2. Add rice and cook, stirring frequently, until grains turn from transparent to milky white, between 3 and 5 minutes.
    3. Add salsa, chicken broth, and salt. Bring to a boil and stir. Reduce heat and cover. Let cook for 20-25 minutes or until excess liquid is absorbed and rice is tender. Serve hot.





  8. #83
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    blackgang's Avatar
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    Yep, thats the way they eat their rice, with carne asada, Frijoles and Huevos, and Carnitas con Maiz Tortillas and Bistek Ranchero, Chicana, Caldo de Siety mares,, shit I am starting to slpbber like a dog,, shit it been a long time since I has a decent meal. 8 fucking years.

  9. #84

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    Mexican Tamales Verdes Recipe

    How to make Tamales Verdes

    Ingredients

    * 4-6 serrano chilies
    * 1 lb tomatillo, husks removed and coarsely chopped
    * 1 garlic clove
    * 1/2 cup chicken stock
    * 1/2 cup fresh cilantro
    * 1 tablespoon oil
    * 1/4 cup onion, chopped
    * 2 cups cooked chicken, shredded
    * dried corn husks, soaked in warm water until pliable
    * 4 cups prepared masa harina

    Directions

    1. Cook chilies in a saucepan of boiling water for 4 minutes.
    2. Add the tomatillos and cook 2 more minutes; drain and transfer to a blender.
    3. Add garlic and chicken stock to the blender; puree.
    4. Add the cilantro and process briefly.
    5. Heat the oil; add onion and sauté until transparent.
    6. Add the tomatillo puree to the onions and cook over high heat for 5 minutes.
    7. Add the chicken to the sauce; stir and cover; cook over low heat for 5 more minutes.
    8. Add salt to taste (if the mixture is too thick, thin with a little chicken stock); set aside.
    9. Spread out a corn husk and place 1 1/2 to 2 tablespoons of masa on it; either flatten it with your hand or spread it evenly so that it covers a 2 by 3 inch square, leaving a 1 inch border on all sides.
    10. Place 1 1/2 to 2 tablespoons of the chicken mixture on top of the masa.
    11. Roll the husk up length wise; fold up the bottom.
    12. Set the tamales upright in your steamer basket and slightly inclined so that the tamales don't slip to the bottom.
    13. As soon as the water in your steamer comes to a boil, lower the heat, cover and cook for 1 hour (or 25 minutes in a pressure cooker) or until the masa does not stick to the husk when unrolled.
    14. To freeze for another time, leave in their husks and seal them in a freezer bag; re-heat by either re-steaming them or microwaving them until hot.





    Part 2





  10. #85
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    blackgang's Avatar
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    Well makes them Green tomales??

    Maybe green tomatillos?

  11. #86

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    Mexican Enchurritos Recipe

    How to make Mexican Enchurritos

    SERVES 6
    For added taste and texture, stir a half cup of refried beans into the meat filling when it has finished cooking, if you like.

    FOR THE FILLING:
    2 tbsp. vegetable oil
    3 lbs. round steak, cut into 1⁄2" cubes
    1 small yellow onion, peeled and finely chopped
    1 green bell pepper, stemmed, cored, and finely chopped
    2 tsp. garlic powder
    1 1⁄4 tsp. ground cumin
    Salt and freshly ground black pepper
    1 tbsp. flour
    1 cup tomato sauce
    FOR THE SAUCE:
    1⁄2 cup vegetable oil
    1 cup flour
    2 1⁄2 tsp. ground cumin
    1 1⁄2 tsp. garlic powder
    1 1⁄2 tsp. chili powder
    2 tbsp. tomato paste
    Salt and freshly ground black pepper
    6 12" homemade or store-bought Flour Tortillas
    1 1⁄2 cups grated mild cheddar
    1. For the filling: Heat oil in a large skillet over high heat and brown beef, 8–10 minutes. Add onions and bell peppers and cook until soft, 2–3 minutes. Stir in garlic powder, cumin, and salt and pepper to taste. Stir in flour, then add tomato sauce and
    1 1⁄2 cups water. Scrape up browned bits from bottom of pan. Cover, reduce heat to low, and simmer until meat is falling apart, 2–3 hours.

    2. For the sauce: Heat oil in a large saucepan over medium heat. Add flour and cook, stirring, until deep golden, 10–15 minutes. Add cumin, garlic powder, chili powder, tomato paste, and salt and pepper to taste. Gradually stir in 5 cups water and bring to a simmer. Reduce heat to medium-low and cook until thick, 25–30 minutes. Keep warm over low heat.

    3. Lay 1 tortilla on a work surface and put 1 heaping cup of the filling in the center. Fold left and right edges of tortilla over filling by 2", then roll up tortilla, starting with edge closest to you, completely encasing filling. Repeat with remaining tortillas and filling. Divide burritos among six plates, cover with sauce, and sprinkle cheese on top.




  12. #87

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    Mexican 7-Layer Dip Recipe

    Mexican 7-Layer Dip Recipe

    Ingredients:

    16 oz. can refried beans
    2 avocados
    2 teaspoons lime juice
    2 chopped tomatoes
    (2) 4.25 oz. cans chopped or sliced ripe olives
    1 cup sour cream
    1/2 cup mayonnaise
    1 package taco seasoning mix
    shredded Mexican cheese (Cheddar and Monterey jack) to taste
    1 bunch green onion tips, chopped
    1 package of Tostitos crispy rounds tortilla chips

    Directions;

    Spread the refried beans evenly in the bottom of a clear (approx. 9 inch by 12 inch) Pyrex dish.
    For the second layer, peel and mash the two avocados with the two teaspoons lime juice in a small mixing bowl.
    Spread this over the top of the refried beans.
    Wash and chop 2 tomatoes. Drain them with a colander, and then sprinkle them evenly over the avocado layer.
    Next, drain the ripe olives and sprinkle them over the tomato layer.
    At this point, mix together 1 cup of sour cream, 1/2 cup of mayonnaise and 1 package of taco seasoning mix in a small mixing bowl.
    Spread this mixture evenly over the ripe olive layer.
    Now, sprinkle the mayonnaise mixture layer generously with Mexican cheese.
    Finally top the 7-layer dip off with a sprinkling of the bunch of green onion tops.
    To serve, dip a Tostito into the dip and eat.! Enjoy!!!


  13. #88
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    Southwestern Beans

    These are some great tasting beans. Rather popular throughout Colorado.


  14. #89

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    Mexican Peppers and Cheese Quesadillas Recipe

    How to make Mexican Peppers and Cheese Quesadillas

    Ingredients:

    1/2 cup chopped green bell pepper
    1/2 cup chopped red bell pepper
    1/2 cup chopped yellow bell pepper
    1/2 cup chopped purple (or any) onion
    1 to 2 tablespoons extra virgin olive oil
    cumin to taste (about 1 teaspoon, if desired)
    1/2 of a 4 oz. can green chiles, undrained
    4 oz. cream cheese (1/2 of an 8 oz. block), softened to room temperature
    1 cup grated sharp Cheddar cheese
    7-inch refrigerated flour tortillas (as many as you need)
    butter for spreading the tortillas before frying

    Over medium heat, saute 1/2 cup green peppers, 1/2 cup red peppers, 1/2 cup yellow peppers, and 1/2 cup onions in 1 to 2 tablespoons of olive oil.

    Add up to 1 teaspoon of cumin for extra flavor, if desired. (I did not add any cumin in the video.)
    Stir and cook the peppers and onions until they are just clear and no longer crunchy.

    Remove from heat and stir in 2 oz. of chopped green chiles.

    Set aside the pepper and onion mixture.
    Now, place the 4 oz. softened cream cheese in a medium to large mixing bowl, and mash it with a fork until it is smooth.

    Add 1 cup grated cheddar cheese, and blend the two cheeses together. Next, add your cooked peppers and onion mixture to your cheese mixture and stir until blended and smooth.

    Take one 7-inch flour tortilla and spread half of one side with your quesadilla filling. (This will be about 1/4 cup of the filling.)
    Fold the unspread part of the tortilla over the spread part, making it a half-moon shape.
    Spread top and bottom of the half-moon quesadilla with softened butter, and place as many of these as desired in a large skillet over medium heat and brown each one on both sides.

    Remove the quesadillas to a plate that is covered with a paper towel to drain excess butter.

    Now, move the individual quesadillas to serving plates while they are hot, and the cheese inside is still melted.

    Serve with salsa, sour cream, sliced jalapeno peppers, and a few tortilla chips.


  15. #90
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    blackgang's Avatar
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    Jesus Christ them sounds good, of coarse I have been here for the better part of 10 years and have not been to mexico for a time before that, so even shit I would not eat in the states would be nice here when all you can get is som tam with rotten paddy crabs in it.

  16. #91

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    Mexican-Style Flavorful Bean Dip

    Mexican-Style Flavorful Bean Dip


    Ingredients:

    16 oz. can refried beans
    1/2 of a 14.5 oz. can of diced tomatoes, drained (I said diced onions in the video, but it is actually diced tomatoes.)
    1/2 cup Italian dressing
    1 tablespoon balsamic vinegar
    1/2 cup chopped cilantro
    restaurant style tortilla chips for dipping

    In a medium mixing bowl, combine a 16 oz. can of refried beans, 1/2 of a 14.5 oz can of diced tomatoes (drained), 1/2 cup Italian dressing, 1 tablespoon balsamic vinegar, and 1/2 cup chopped cilantro. Mix thoroughly. You may serve this immediately with tortilla chips, or chill it about 4 hours to let the flavors mingle.


  17. #92

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    Chicken Enchiladas with Salsa Verde

    Chicken Enchiladas with Salsa Verde Recipe



  18. #93

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    Guacamole Recipe

    Guacamole Recipe



  19. #94
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    Only thing wrong is we can't get HAAS avacados and I haven't seen any Jalapinos for a long time and the last I bought at Rim Ping were terrible.

    And the fact that any Mex cook worth their salt will always skin tomatos or peppers before using them in anything.

  20. #95

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    Chicken Breast on Corn Tortillas with Salsa & Cilantro Sour Cream

    Chicken Breast on Corn Tortillas with Salsa & Cilantro Sour Cream



  21. #96
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    Thats my dinner sorted.

  22. #97
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    Where in the fuck you gonna get sour cream??

  23. #98

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    ^Would this do it?

    Method 1
    I N G R E D I E N T S

    1 cup cream
    1 tablespoon cultured buttermilk
    Recipe can be increased at the ratio of 1 tablespoon buttermilk to 1 cup of cream.

    I N S T R U C T I O N S
    In a double boiler bring the fresh cream up to 180 degrees. Cool to room temp in a cold water bath. Add the buttermilk, cover, and let sit at room temp. for 24-48 hours. Stir and refrigerate. The batch will keep approximately 3-4 weeks, refrigerated

    Method 2

    I N G R E D I E N T S
    1 cup cream
    1 1/2 cups pasteurized whole milk
    1/2 cup buttermilk

    I N S T R U C T I O N S
    Mix all the ingredients in a bowl over warm water. Raise the temperature of the mixture to (68 degrees to 70 degrees F) and let it stand for 12 to 24 hours or until it is sufficiently sour and thick enough to cling firmly to a spoon. Keep in the refrigerator until you want to use it. For a richer heavier sour cream combine 2 cups of pasteurized heavy cream with 5 tablespoons of cultured buttermilk and incubate as before. For better texture refrigerate for 24 hours before serving
    .

    Tips and Hints on Using Sour Cream Sour cream is commonly used for dips, dressings, and sauces or simply "plain" as a condiment.

    Never boil sour cream because it will curdle immediately. To add sour creme to a hot liquid, remove the liquid from the heat source (or turn the heat to very low) and add the cream while stirring gently.

    Avoid using sour cream in dishes with a lot of salt, as the salt may cause curdling. Also dishes made with sour cream do not freeze well

    Baking With Sour Cream
    Cakes using acidic ingredients such as sour cream may development a metallic flavor if baked and stored in an aluminum pan. To prevent this reaction from taking place, line the bottom of the pan with parchment paper before adding the batter to the pan.

  24. #99
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    vid seems to have gone awol

  25. #100
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    OK, Fine, now where are you going to get Buttermilk?

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