DELICIOUS MEXICAN RECIPES

Speedy Homemade Salsa
Yield: 1-1/3 cups

You Will Need
1 can (14-1/2 ounces) whole tomatoes, drained
1/4 cup chopped red onion
1/4 cup chopped onion 1 jalapeño pepper, seeded*
1 tablespoon cider vinegar
1 tablespoon minced fresh cilantro
1 garlic clove, peeled
1 teaspoon ground cumin 1/4 teaspoon salt

What to Do1. In a food processor, combine all ingredients; cover and process until chunky. Transfer to a small bowl.

Traditional Mexican Chicken Enchiladas Recipe

You Will Need

12 corn tortillas
3 cooked chicken breast halves, no bones or skin, shredded
½ cup chopped green onions
½ cup chopped fresh cilantro
2 cups chicken broth
1 cup sour cream
¾ cup minced onion
12 oz shredded cheddar cheese
4 oz chopped green chilies
¼ cup butter
¼ cup all purpose flour
Vegetable oil for frying

What to do

Preheat the oven to 375ºF. Heat 2 tablespoons of oil in a large frying pan over a medium high heat, and then fry the tortillas on 5 seconds per side until they are pliable. Do them individually and add more oil as required. Drain the tortillas on paper towels and keep them warm.

Divide the chicken, onion (not green onion) and 10 oz of the cheese between the tortillas. Roll them up and place in a greased baking pan, seam side down. Melt the butter in a pan over a medium heat. Add the flour and whisk until it begins to boil. Add the broth, stirring continuously.

Add the chilies and sour cream. Stir occasionally and do not let the mixture boil. Pour this mixture over the enchiladas when hot and thick. Bake the Mexican chicken enchiladas for 20 minutes then top with the rest of the cheese and bake for a further 5 minutes. Use the green onions and cilantro to garnish them.

Serves 6

Carnitas Recipe

Ingredients

• 4 pounds boned pork shoulder, cut into large cubes (remove as much fat as possible)
• 1 quart beef broth
• 2 cups chunky tomato salsa either prepared or homemade
• Water
• Salt
• 2 cups fresh tomato salsa (pico de gallo)
• 16-24 corn tortillas

Method

1 In a large, heavy saucepan over medium-high heat, combine pork, broth, and salsa. Add enough water to completely cover the meat. Cover and bring to a boil. Reduce heat to low and simmer, covered for 3 to 4 hours (or longer) until meat pulls apart easily. Add salt to taste if needed.

2 Preheat oven to 400 degrees. Remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan. Break the meat into small chunks. Roast meat for 15 to 20 minutes until brown and crispy.

3 If you are using store-bought tortillas, heat the tortillas one-by-one either in a microwave or on a hot skillet. If you heat them on a skillet you may need to use a little butter or oil to help soften them. When air pockets form in the tortillas they are ready. To heat them in a microwave, place a paper towel on the floor of the microwave. Lay one or two tortillas on the paper towel (whatever will fit so there is only one layer). Microwave on high heat for 10 seconds per tortilla (some brands of tortillas require 20 seconds each). Keep warm tortillas wrapped in a clean cloth towel for serving.

To serve, double up the tortillas and place a few spoonfuls of the carnitas on them. Top with salsa. Serve with grated lettuce (that has been lightly salted and sprinkled with vinegar), beans, avocados, and/or grated cheese.

To eat, remove half of the carnitas from one tortilla to another. Take one tortilla at a time with the carnitas and salsa, fold it over and enjoy. Or, keep them doubled up. Your choice.

Serves 6-8.

Zesty Steak Fajitas
Serves 6

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.

Refried Bean Nachos
Serves 4

You Will Need
4 flour tortillas (8 inches) Refrigerated butter-flavored spray*
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 can (16 ounces) vegetarian refried beans
1/2 cup shredded reduced-fat cheddar cheese
1 large tomato, chopped
4 green onions, chopped
1/2 cup salsa

What to Do
1. Spritz one side of each tortilla with refrigerated butter-flavored spray. Combine the cumin, coriander, chili powder and cayenne; sprinkle over tortillas. Cut each into 12 wedges. Place in a single layer in ungreased 15 x 10 x 1-inch baking pans. Bake at 425°F for 5-7 minutes or until lightly browned.

2. Meanwhile, in a microwave-safe bowl, heat the refried beans on high for 1-2 minutes or until warm. Arrange baked tortillas on serving plates; top with the beans, cheese, tomato, and onions. Serve with salsa.