Free Recipes Archive
6 ounces bay scallops 6 ounces rock shrimp 4 ounces lobster meat 1 large green bell pepper, chopped 1 large red bell pepper, chopped 1/4 cup scallions, chopped 1/2 tablespoon butter Flour tortillas 6 ounces Monterey jack cheese, grated Preheat Read More …
10 ounces Cream of chicken soup 1/2 cup Onions; chopped 8 ounces Crab (real or imitation); chopped 1-3/4 cup Monterey Jack cheese; shredded 8 Flour tortillas; 5-6 inch 1 cup Milk dash Nutmeg dash Pepper In a mixing bowl stir Read More …
Source: Acapulco Restaurant Cilantro Cream Sauce 1/4 teaspoon minced garlic 1/2 teaspoon salt 1 cup sour cream 2 tablespoons chopped onion 2 tablespoons chopped cilantro 1 dash granulated sugar Enchiladas 6 corn tortillas Oil or lard 1-1/2 cup crab meat Read More …
2-1/2 lb masa 3 ounces cheese, shredded 1/4 cup yellow onions 1/2 tablespoon salt 3/4 cup water flour (for work surface) enchilada sauce for topping In a large mixing bowl, add masa, cheese, onions, salt and water. Mix until all Read More …
Source: La Fogata Restaurant, San Antonio, Texas Yield: 6 servings 1/4 pound tomatillos, quartered 1/2 cup water 1 whole clove garlic 2 serrano chiles 1/4 teaspoon salt 1/4 teaspoon pepper 1/3 cup cilantro leaves, loosely packed Chicken stock, if needed Read More …
Source: Las Manitas, Austin, Texas Chicken Filling 1 whole frying chicken, giblets and excess fat removed 1/2 medium onion, peeled and sliced 1 clove garlic, peeled 1 tablespoon salt 2 tablespoons butter or margarine 1 clove garlic, peeled and minced Read More …
9 ounces black beans, soaked overnight 2 onion, diced 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin 2 bay leaf 1/2 teaspoon salt 1-1/2 cups picante sauce, approximately 8 10 inch flour tortilla 8 ounces cream Read More …
Red Chile Sauce 3 ounces dried whole New Mexico chiles 4 cups boiling water 2 tablespoons fine dry bread crumbs 1-1/2 tablespoons vegetable oil 1 garlic clove, minced 1 teaspoon dried oregano, crumbled 1 tablespoon cider vinegar 2 teaspoons salt Read More …
Oaxacan style enchiladas are sauced and folded rather than filled and rolled and are great for breakfast or lunch Sauce 10 dried pasilla de Oaxaca chiles stemmed and seeded (or 5 anchos and chipotles) 5 almonds shelled 1 rounded tablespoon Read More …
1 cup (4 ounces) Sargento Fancy Mild Cheddar Shredded Cheese 1 cup (4 ounces) Sargento Fancy Monterey Jack Shredded Cheese 1 cup (4 ounces) Sargento Fancy Mozzarella Shredded Cheese 1 cans (16 ounces each) refried beans 1 jar (24 ounces) Read More …
Source: Beto’s Latin Grill, San Antonio, Texas Aji Amarillo Cream Sauce 3 tablespoons canola oil 3/4 onion, cut into 1/4-inch cubes 1 tablespoon minced garlic 1 cup white wine 1/2 cup lime juice 8 tablespoons aji amarillo paste (see Note) Read More …
Source: Paul Dinga, Baja Cantina, Salt Lake City, Utah 12 (6-inch) flour tortillas 1 (12 to 15 ounce) can red enchilada sauce 6 ounces spinach 6 ounces cream cheese 1 large red onion, diced 2 ripe tomatoes, diced 1 pound Read More …
Source: Chef Arcelia Sanchez – The Bistro at Provisions Gourmet Market Serves 4 Sour Cream Sauce 4 fresh tomatillos 1 chile poblano pepper 1 red tomato 2 fresh jalapeño peppers 2 cups sour cream Salt and garlic (according to taste) Read More …
The flavorful crabmeat mixture used as a filling for these distinctive enchiladas comes from the Caribbean coast of Mexico. So that the delicate flavor of the crab isn’t overwhelmed by a strong sauce, serve them with the creamy Sour Cream Read More …
If there is one dish that could be considered Mexican haute cuisine, then Mole Poblano is surely it. Legend has it that the voluptuous sauce – a blend of chiles, spices, and chocolate – was created by the European Catholic Read More …
These tasty Mexican enchiladas are smothered in a spicy sauce and topped with cheddar cheese. 1 tablespoon vegetable oil 1 (15 ounce) can tomato sauce 1 tablespoon chili powder 1/8 teaspoon salt 2 cups water 1 pound lean ground beef Read More …
1 pound ground beef 1 medium onion, chopped 2 tablespoons all-purpose flour 1 tablespoon chili powder 1 teaspoon salt 1 teaspoon garlic powder 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano leaves 1 (14-1/2 ounce) can stewed tomatoes Sauce: 6 Read More …
It doesn’t get much easier than an authentic enchilada recipe that calls for only five ingredients. These are cheesy, hearty, spicy and company-worthy to boot. 1 lb ground beef 1/2 cup chopped onion 2 cups shredded cheddar cheese 1 (20 Read More …
A can of chili with beans provides the sauce for this flavorful and fun meal. Corn chips take the place of tortillas in this simple layered dish. 1 pound lean ground beef 1/3 cup chopped onion 1 (15-ounce) chili with Read More …
Compliment these savory enchilada stacks with seasoned black beans and a tossed green salad. Red Chili Sauce (see recipe below) Vegetable oil 12 (6-inch) corn tortillas 3 cups shredded Monterey Jack or cheddar cheese or a combination of both 1/2 Read More …
15 green tomatoes 1/2 large onion 1 or 2 cloves garlic a handfull fresh cilantro (coriander) 2-3 green chilies, or jalapeqos. 2 Tbspoons oil Cook green tomatoes in plenty water until soft. Put everything except oil in a mixer and Read More …
Makes 4 servings Pickeled Vegetables 1 cup peeled and chopped potato 1 cup peeled and chopped carrot 1 cup chopped onion 1/2 cup salsa 2 tablespoons red wine vinegar Enchiladas 2-1/2 cups boneless skinless chicken breasts, cooked and shredded (about Read More …
Servings: 100 Portions (4 Pans) Portions: 2 Enchiladas Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 325 degrees F. Griddle; 350 degrees F. Oven SAUCE: (approx. 3 gallon ) 1 quart (2 lb) shortening 2 tablespoon (6 cloves) garlic, Read More …
Servings: 100 Portions (4 Pans) Portions: 2 Enchiladas Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 350 degree F. Deep Fat;350 degrees F. Oven 2-1/4 gallon Chili Gravy recipe, cooked, prepared 18 lb. beef, ground, thawed 2 tablespoon (6 Read More …
Serves 100 Sauce 1 #10 can crushed tomato 1/2 #10 can tomato paste 1 12 ounce jar extra hot salsa water 1/2 cup olive oil 2 tablespoons black pepper 3 tablespoons oregano 4 tablespoons salt 1/4 cup sugar 4 bay Read More …
1 cup (4 ounces) Sargento Fancy Mild Cheddar Shredded Cheese 1 cup (4 ounces) Sargento Fancy Monterey Jack Shredded Cheese 1 cup (4 ounces) Sargento Fancy Mozzarella Shredded Cheese 1 cans (16 ounces each) refried beans 1 jar (24 ounces) Read More …
50 ml butter 4 tbsp 750 ml zucchini, coarsely chopped 3 cup 250 ml onion, chopped 1 cup 375 ml corn kernels 1 1/2 cup 50 ml red or green pepper, diced 1/4 cup 125 ml fresh parsley or cilantro, Read More …
Compliment these savory enchilada stacks with seasoned black beans and a tossed green salad. Red Chili Sauce (see recipe below) Vegetable oil 12 (6-inch) corn tortillas 3 cups shredded Monterey Jack or cheddar cheese or a combination of both 1/2 Read More …
1 cup (4 ounces) Sargento Fancy Mild Cheddar Shredded Cheese 1 cup (4 ounces) Sargento Fancy Monterey Jack Shredded Cheese 1 cup (4 ounces) Sargento Fancy Mozzarella Shredded Cheese 1 cans (16 ounces each) refried beans 1 jar (24 ounces) Read More …
50 ml butter 4 tbsp 750 ml zucchini, coarsely chopped 3 cup 250 ml onion, chopped 1 cup 375 ml corn kernels 1 1/2 cup 50 ml red or green pepper, diced 1/4 cup 125 ml fresh parsley or cilantro, Read More …
Makes 4 servings Pickeled Vegetables 1 cup peeled and chopped potato 1 cup peeled and chopped carrot 1 cup chopped onion 1/2 cup salsa 2 tablespoons red wine vinegar Enchiladas 2-1/2 cups boneless skinless chicken breasts, cooked and shredded (about Read More …