Mexicali Burger Wrap

 

 

Ingredients

• 1 small jalapeno finely chopped
• 2 eggs, lightly beaten
• 1/3 cup salsa
• 1/4 cup finely chopped onion
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 pounds ground beef
• 3/4 cup finely crushed corn chips
• 8 flour tortillas (10 inches), warmed
• 
  

Directions

• In a large bowl, combine the first seven ingredients. Crumble beef and chips over mixture; mix well. Shape into eight patties.
• Grill, over medium heat
• Wrap burgers and desired toppings in tortillas.

Top with...

• Guacamole
  
• Shredded cheddar cheese
• Shredded lettuce
• Pico De Gallo
  
• Sour cream
• Jalapenos
• All of the above... YUM!!

Pico De Gallo

 

 

Ingredients

• 1 1/2 cups seeded, diced tomatoes
• 1/4 cup diced red onion
• 1 tablespoon diced jalapenos
• 1 tablespoon minced garlic
• Juice of 2 limes
• 2 tablespoons cilantro chopped
• 2tbsp EV Olive Oil
• Salt and pepper

Directions

In a bowl combine all ingredients.

7 Layer Dip

INGREDIENTS

• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) can refried beans
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) container sour cream
• 1 (16 ounce) jar salsa
• 1 large tomato, chopped
• 1 green bell pepper, chopped
• 1 bunch chopped green onions
• 1 small head iceberg lettuce, shredded
• 1 (6 ounce) can sliced black olives, drained, and jalapenos
  
• 2 cups shredded Cheddar cheese
• 1 lb ground beef (I sometimes blend with hot Italian sausage)

Directions:

1. Brown meat seasoned with taco seasoning.
2. Add 1/2 the Salsa and 1/2 the cheese.
3. In the dish, spread he ingredients in separate layers, and top off with lives and jalapenos.

for an extra twist add Guacamole as a layer...

Mexicali Mac n Cheese

Ingredients

• 3/4 pound hamburger
• 1 1/2 can pinto beans
• 2 cups finely shredded sharp cheddar
• 1 box elbow mac
• 1 mild chili seasoning packet
• foil paper
• Sour cream (if desired)
• Cayenne pepper (if desired)

• Cook mac leave a little hard.
  
• preheat oven to 350.
  
• Cook hamburger leaving it chunky.
• Mix the mac, chili seasoning and the meat. Stir. Add pinto beans, stir again. See if you need more mac and then either pour in all cheese and stir or save a little to put on the top five mins before its time to take out of oven.
  
• Cover with foil and stick it in for like 35 mins.
  
• Serve with sour cream,if you like.
  

Chocolate Nachos

Ingredients

• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon
• 8 6-inch flour tortillas
• 1/4 cup butter (no substitutes), melted
• 1 cup semisweet chocolate pieces
• 2 teaspoons shortening

Directions

1. Combine sugar and cinnamon in a small bowl. Brush one side of each tortilla with melted butter; sprinkle with sugar mixture. Cut each tortilla into eight wedges. Arrange half of the wedges in a single layer on a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 10 to 12 minutes or until edges are lightly browned (wedges will crisp upon standing).
2. Meanwhile, melt chocolate pieces and shortening in a small saucepan. Remove wedges from oven. Spread in an even layer on a serving platter; cool slightly. Drizzle with half of the melted chocolate mixture.
3. Arrange remaining wedges in a single layer on the same 15x10x1-inch baking pan. Bake as directed above. Spread in an even layer on a second serving platter; cool slightly. Drizzle with remaining melted chocolate mixture. Serve warm or cool. Makes 64 wedges.

Zesty Steak Fajitas

You Will Need



2 medium tomatoes, seeded and diced
1/2 cup diced red onion
1/4 cup lime juice
3 tablespoons minced fresh cilantro
1 jalapeno pepper, seeded and chopped
2 teaspoons ground cumin
1/2 teaspoon salt
1 beef flank steak (about 1 1/2 pounds)
1 large onion, halved and sliced
1 tablespoon vegetable oil
6 flour tortillas (6 inches), warmed
Canned black beans and guacamole


What to Do



1. In a bowl, combine the first seven ingredients. Cover and refrigerate.

2. Broil or grill steak over medium-high heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°F; medium, 160°F; well-done, 170°F).

3. Meanwhile, in a skillet, sauté onion in oil until crisp-tender. Slice steak into thin strips across the grain; place on tortillas.
Top with onion and the reserved tomato relish.
Serve with black beans and guacamole.

Baked Shredded Beef Taquitos

 

Ingredients

• 1 1/2 lbs of round roast (chuck roast is flavorful but isn't as lean)
• 1 7 oz can of whole green chiles reserve the juice
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 tsp cumin powder
• 1 tsp dried oregano
• 4-5 cloves of chopped garlic
• 1-2 cups of beef broth 
• 6-10 Corn tortillas

Directions


Preheat oven to 275 degrees. Heat olive oil in a Dutch oven. Combine seasonings and rub onto the meat thoroughly. Sear the meat in the olive oil on all sides. Spread the green chiles over the roast. Add beef broth, reserved green chile juice and chopped garlic. Cover pan and place in oven. Cook 4-5 hours until the beef shreds easily. Check on roast every couple of hours to make sure there is plenty of liquid... if it's low add more broth. You can also cook this dish on the stove top or in a crock-pot. Shred the meat and mix into the remaining liquid. Taste and re season if necessary. Set aside and let cool.

Preheat oven to 425 degrees F.

Dip the tortillas in 1-inch warm oil to soften. Tightly roll a couple of forkfuls of beef up in the tortillas. Place seam side down and bake 12 minutes.

Slow Cooked Chili

 

 

 

Ingredients:

• 1can cooked black beans
• 1can cooked Red Kidney Beans
• 1/4 cup chopped onion
• 1/4 cup chopped green peppers
• 1/2 cup diced green chile peppers
• 3 tbsp. tomato paste
• 3 to 4 beef bouillon cubes, or beef base
• 1/4 tsp. ground cumin
• 1 tsp. minced garlic
• 1/2 tsp. salt and pepper
• 1lb Lean Ground Beef
• 1 cup shredded Monterey Jack or mild Cheddar cheese

Preparation:

Brown meat with onion and green pepper (add a little salt and pepper). Combine all ingredients except cheese and cook 6 to 8 hours on low.

Serve hot in bowls with a little cheese sprinkled over each serving.


*Many times I add some Italian Sausage ground out of casing... SUPER yummy

Baked Shredded Pork Taquitos

Ingredients

• 2 tsp olive oil
• 1 1/2 - 2 lb pork roast (I used pork sirloin because it's lean)
• 1 7 oz can of whole green chiles
• 5-6 cloves of garlic, chopped finely
• Dried oregano, to taste
• Cumin powder, to taste
• Garlic powder, to taste
• Sea salt and fresh cracked pepper, to taste
• 2 cups of chicken broth
• corn tortillas
• Shredded Queso Seco
• Olive Oil Cooking Spray

Directions

 Preheat oven to 275 degrees. Season the entire pork roast to taste. Heat olive oil in a small Dutch oven over medium high heat. Once hot, add the seasoned pork roast and sear on all sides. Add the chicken broth, chopped garlic and whole green chiles.

Cover with a lid and place in the oven for 2 hours then turn roast over. Cook for an additional 1 1/2 to 2 hours or until the meat shreds easily with a fork. Shred the entire roast and mix meat with the juices then let simmer in the oven for 10-15 more minutes. Let Cool and Set aside.

Preheat oven to 425 degrees F.

Dip the tortillas in 1-inch warm oil to soften. Tightly roll a couple of forkfuls of pork and some cheese up in the tortillas. Place seam side down and bake 12 minutes.

Tortilla Soup

Ingredients

• 6 tablespoons cooking oil
• 8 6- inch corn tortillas, halved and cut crosswise into 1/4-inch strips
• 1 onion, chopped
• 4 large cloves garlic, smashed
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne
• 1 1/2 quarts canned low-sodium chicken broth or homemade stock
• 3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
• 2 bay leaves
• 2 1/2 teaspoons salt
• 1/4 cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro (optional)
• 1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
• 1 avocado, cut into 1/2-inch dice
• 1/4 pound cheddar, grated
• Lime wedges, for serving

Preparation

1. In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.
2. Reduce the heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
3. In a blender, puree the soup in batches; pour it back into the pot. Add the chicken, bring the soup back to a simmer, and cook until just done, about 1 minute. Stir in the avocado.
4. To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro, if using, and serve with the lime wedges.

Chipotle Ketchup

Chipotle Ketchup

1 cup ketchup
2 to 3 tbs. puréed, canned chipotle in adobo (depending on how spicy you prefer it)
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper

What to Do


Whisk together ketchup, chipotle, salt, and pepper in small bowl. Cover and refrigerate at least 30 minutes to allow flavors to blend. Sauce will keep for one week in a tightly sealed container in the refrigerator.



 

Baked Chicken Taquitos

 

 

Ingredients

• 2 cups shredded rotisserie chicken
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper
• 1 can chopped green chiles, 4 ounces
• A few leaves fresh cilantro or parsley, finely chopped
• Vegetable or canola oil, for frying
• 12 (6-inch) corn tortillas

Directions

Preheat oven to 425 degrees F.

Season the chicken with cumin, oregano, salt and pepper and mix in the chiles and cilantro or parsley. Dip the tortillas in 1-inch warm oil to soften. Tightly roll a couple of forkfuls of chicken up in the tortillas. Place seam side down and bake 12 minutes.

Grilled Tequila Flank Steak

Ingredients

• 1 cup roughly chopped garlic (approximately 3 bulbs)
• 3/4 cup freshly squeezed lime juice (approximately 8 large limes)
• 1/2 cup clear tequila
• 1/4 cup soy sauce
• 1 bunch roughly chopped cilantro, leaves and stems
• 1 jalapeno pepper, seeded and diced
• 1 serrano pepper, seeded and diced
• 1 teaspoon cumin powder
• 1 tablespoon freshly cracked black pepper
• 1 1/2 to 2 pounds flank steak

Directions

Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin, and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in refrigerator for 2 hours. Remove from refrigerator, let marinate at room temperature another 30 to 45 minutes.
Prepare grill to medium-high heat. Remove steak from marinade, reserving marinade. Put marinade in small sauce pot and bring to a boil, then strain and reserve.
Place steak on the grill, cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from grill to a cutting board, and let rest, lightly covered, for 5 minutes. Slice against grain; serve immediately with reserved marinade.

Recipe courtesy Guy Fieri

Chicken Enchiladas

Ingredients

• 3-4 chicken breasts
• 1 chicken bullion cube
• 1 medium red onion diced
  
• 15 white corn tortillas or flour tortillas (fajita size).. room temperature..
  
• 3 (10 ounce) cans red or green enchilada sauce (I use Old El Paso)
• 3-4 cups grated monterey jack pepper cheese (or for less spice, use 1 cup pepper jack and 2 cups of cheddar, or a fiesta blend Mexican cheese mix)
• sliced jalapenos optional..
• pico de gallo optional
  
• sour cream optional
  

Directions

1. Boil chicken with bullion cube until it falls apart, then shred.(I put it in the slow cooker many times, and save me he hassle...)
   
2. Mix 1/2 can of sauce, 2/3 or the diced onion and a little cheese with chicken. (can be added directly into slow cooker if desired)
   
3. Put other 1/2 can on bottom of 11x9 baking dish.
4. Preheat Oven 350 degrees.
5. Roll chicken mixture into tortillas. (if they aren't room temperature, you can microwave for a few seconds, but i find that THAT makes them too chewy)
   
6. Put in pan semi-tightly.
7. Cover with remaining 2 cans sauce, cheese, and a little onion for garnish.
   
8. Bake covered for 10 minutes then uncovered for another 10-15 more until cheese is fully melted (usually about 20-25 min total).
9. Brown top slightly or to preference.
10. serve with Sour cream, Guacamole, and Pico de Gallo... and dont forget the jalapenos for added heat..
    

Guacamole

 

 

 

Ingredients

• 2 avocados
• 1/2 Lime, juiced
• 2 tablespoons chopped onion
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 minced clove of garlic
  

Directions

1. Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, garlic,salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.

Ultimate Nachos

 

 

 

Ingredients

• 80 corn tortilla chips, approximately 8 ounces
• 3 to 4 jalapenos, thinly sliced*
• 4 1/2 ounces diced red onion, approximately 1 cup
• 6 ounces finely grated Cheddar, approximately 2 1/4 cups
• 6 ounces finely grated Oaxaca cheese, approximately 2 1/4 cups
• 2 tablespoons finely chopped fresh oregano leaves
• 2 cups fresh salsa
• 2 cups sour cream
• 2 cups guacamole

• can also add pulled pork, shredded chicken,  or ground beef

Directions

Set 1 of the oven racks on the lowest shelf and preheat oven to 350 degrees F.

Line a baking pan with parchment paper. Make 8 (2-inch) balls out of aluminum foil. Spray 3 wire cooling racks with non-stick cooking spray and place 1 of the aluminum balls in each of the corners of 2 of the racks.

Lay 1/3 of the chips on one of the racks. Top each chip with a jalapeno slice and sprinkle the chips with 1/3 of the red onions, and 1/3 of both the Cheddar and Oaxaca cheeses. Repeat with the remaining chips and the other 2 racks. Stack the racks on top of one another and set into the parchment lined baking pan. Bake in the oven on the bottom rack for 7 minutes or until the cheese begins to bubble. Sprinkle with fresh oregano. Serve immediately with the salsa, sour cream, and guacamole.