Mexican Pulled Pork

This is a great filling for any type of Mexican food.

Ingredients

• 2 - 2 lb. pork roasts
• 2 c. chicken broth
• 1 onion, thinly sliced
• 1 t. cumin
• garlic salt (to taste)
• 1 jar green salsa

Directions

1. Put roasts and chicken broth in slow cooker (4 hrs on high, 8 on low)
2. When roasts are done, pull apart with forks
3. Saute onion in olive oil until transparent
4. Add cumin, garlic salt, and green salsa to onion
5. Pour salsa mixture over pork and mix in
6. Serve as filling for flautas, taquitos, tacos, burritos, etc.

Watermelon Agua Fresca

Found this recipe that was easy to remember and easy to make!

Ingredients

• 2 c. watermelon chopped, seeded, no rinds
• 2 c. water
• 2 T. sugar (optional)
• Juice from half a lime

Directions

1. Blend ingredients in blender
2. (Optional) Strain pulp and chopped seeds
3. Serve chilled

Yields: 2 servings

Mexican Baked Hake Loins

Costco has Wild Caught Hake Loins on sale this month, and we were looking for a little variation on our typical recipe (oven baked with Great American seasoning).  I searched for a Mexican recipe and hit the jackpot with the following super easy and delectable recipe.

Ingredients

• 3 Hake Loins
• 1 c. Salsa
• 1 c. broken corn tortilla chips
• 1 c. Shredded/Grated cheese (cheddar tastes great)
• 1 Avocado
• Sour cream (optional)

Directions

1. Preheat oven to 400 deg. Fahrenheit
2. Defrost and pat dry Hake loins (try to extract as much water as possible without breaking them)
3. Place in lightly greased baking dish
4. Pour salsa over Hake loins, sprinkle cheese and broken tortilla chips
5. Bake on middle rack (uncovered) for 15-18 min (or until fish flakes apart)
6. Serve with sliced avocado and sour cream on top

Yields: 3 servings

Kristen's Chicken Tortilla Soup

2 cups chicken broth
1 recipe Enchilada Sauce
4 oz. can diced green chilis
2 large chicken breasts (I cut them into thirds width wise)
1 can black beans (drained and rinsed)
1 bag frozen corn

Place all ingredients in crock pot except the corn. Cook on High for 4 hours. Remove chicken and shred. Return the chicken to crock pot and add corn. Heat through. (About 10 minutes.)
You can top with cheese, tortilla chips, sour cream, or avocado (a fav!).

Serves 4-6.
This is an amaingly easy recipe and full of flavor like we Anderson's like it!!!!!!!!!!

Creamy Chicken Taquitos

These are amazing! So full of flavor, and they are baked! You can serve them with guacamole, chile con queso, or salsa. Right before you get to the baking part you can even freeze them to have on hand for a quick meal.

Ingredients

• 1/3 cup softened cream cheese
• 1/4 cup green salsa (Salsa Verde)
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 2 cups cooked shredded chicken
• 1 cup grated pepper jack cheese
• 20 small (6 inch) flour tortillas

Directions

1. Mix seasonings, salsa, and cream cheese, add chicken and cheese.
2. Heat oven to 425 and soften tortillas in the microwave for 30 seconds.
3. Place two tablespoons of mixture on the bottom third of the tortilla and roll up very tight. Place seam side down on baking sheet, and continue until all your mixture is gone.
4. At this point you can place the pan in the freezer, and after they are hardened place them in a freezer bag--if you would like to save the taquitos for later. If you are using them tonight spray them with cooking spray and sprinkle them with salt and bake for 15 to 20 minutes!

Yields: 5 to 6 servings

Best Flan EVER

[I got this recipe from the internet and it is FABULOUS!]

Flan Ingredients:

• 6 large eggs
• 2 - 12oz cans of Evaporated Skim Milk
• 1 1/2 cups of Sugar
• 1 teaspoon of Vanilla Extract

Caramel Ingredients:

• 2 cups of Sugar

Making the Caramel

1. Put the 2 cups of sugar into a pan (frying pan or pot). 
2. Cook over med-high heat until the sugar melts and becomes a nice golden brown. (You need to watch this carefully and adjust the heat as needed. The sugar will boil as it melts, this is normal. don't let it scorch or it will have a bitter taste)
3. Put the caramel in a 9x9 cake pan. Allow it to cool slightly while you make the flan.

**WARNING: Most plastic utensils will melt before the sugar does. It is best to use a wooden spoon or some sort of metal utensil.

Making the Flan

1. Crack 6 eggs into a large bowl. Mix the eggs together using a fork or a whisk.
2. Add the rest of the ingredients and mix until smooth. You (Jou) can use a mixer, but all you really need is a fork or whisk.
3. Pour this over the caramel in the cake pan.

Cooking the Flan

1. This flan must be cooked in a water bath. Find a pan that will fit your flan pan. Make sure there is space around all sides of the flan pan. I usually use a roaster pan or lasagna pan for this.
2. Put the flan pan with the flan ingredients into the outer pan. Put water into the outer pan high enough to come about 3/4 of the way up on the flan pan.
3. Place the pans in a pre-heated 350 degree F oven and cook for 1 hour. Check the flan with a toothpick in the middle to ensure it is done. The flan may not look exactly firm, but if the toothpick is clean it is done.

Eat the Flan
Let the flan sit until mostly cool. Put a plate over the top of the flan pan. Make sure the plate is big enough for the flan and the caramel.

Turn the flan pan and plate over quickly, holding the plate over the top of the flan pan. Let the flan cool, the caramel will not harden. Jou now have a wonderful, delicious treat to serve! ( I refrigerated mine.)

Super Easy Chile Rellenos

This was a very quick and easy recipe, perfect when served with re-fried beans, my mouth waters just thinking about it again.  This meal is great for any meal of the day.

Ingredients

• 4 whole green chilies (we just used the cans from the store, they usually come with 3 a piece)
• Cheese (enough to fill the chilies and sprinkle on top at the end)
• 5 eggs
• milk
• 1 tbsp. oil or butter
• garlic salt
• pepper

Directions

1. Fill the chilies up with cheese and season both sides of the chili with garlic salt and pepper
2. Heat up the oil/butter in a frying pan and saute the chilies on medium heat until the cheese begins to melt.
3. Beat the eggs in a bowl with a whisk and add small amount of milk, garlic salt and pepper to taste
4. Pour egg mixture over chilies, cover and cook on low for 8-10 minutes (or until egg is firm, but not over cooked)
5. Turn off heat and sprinkle cheese on top and let it melt.

Yields: 2 servings

Inspired from cooks.com

Buffalo Chicken Enchiladas

This makes such a great dinner. Aaron and I love this recipe. They are spicey, but not too much to ruin the flavor, they put a fun spin on enchiladas! (Most likely if you like green enchiladas, you would love these!)

Ingredients

• 3 cups cut up chicken (even rotisserie, or left over chicken will work)
• 3/4 cups buffolo wing sauce
• 1 cup sour cream ranch dip
• 1 can cream of chicken soup
• 1 cup cheddar cheese
• 7 flour tortillas

Directions

Heat oven to 375, grease 9x13 pan. In bowl mix chicken with buffalo sauce. In another bowl mix the sour cream ranch dip with the cream of chicken soup. Smoothe about 2 tablespoons of ranch mixture in the middle of each tortilla, followed by a few spoons of chicken until all is gone. Roll each enchilada style, spread remaining ranch mixture over the tops of the enchiladas, and cover with desired amount of cheese. Place in the oven, covered with foil, for about 45 min.

Green onions are an option with these enchiladas, you can place them cut up with the chicken.

Chili, Beef, and Potato Soup

Ingredients

• 1/2 lb. ground beef
• 1/2 c. chopped onion
• 1 - 16 oz. can diced tomatoes
• 2 large potatoes peeled and diced
• 3 boullion cubes
• 3 c. water
• 2 tsp. chili powder
• 1/2 tsp. worcestershire sauce
• 1 small can chopped green chilis

Directions

1. Brown meat and onion in pot. Drain fat.
2. Stir in remaining ingredients.
3. Cover and cook until potatoes are tender (about 15 minutes).
4. Serve topped with crushed tortilla chips and grated cheese.

Red Enchilada Sauce

This recipe saved us when we didn't have any cans of enchilada sauce. It's very easy and you probably have all the ingredients in your pantry!

Ingredients

• 2 tbsp. chili powder
• 2 tbsp. flour
• 2 tbsp. vegetable oil
• 1 c. tomato sauce
• 1 c. water

Directions

1. Mix and boil first three ingredients in sauce pan.
   
2. Mix in tomato sauce and water.
   
3. Stir occasionally until boiling.

Frozen Taquito Enchiladas

Ingredients

• Frozen taquitos
• Enchilada sauce
• Grated cheese
• Sour cream
• Olives

Directions

1. Preheat oven to 425 deg F.
   
2. Line bottom of pan with single layer of frozen taquitos.
   
3. Top with enchilada sauce, cheese, and olives.
   
4. Bake for about 25 minutes and serve with sour cream.

Very easy and very tasty.

Chalupa (a Mexican stew)

Ingredients

• 1 lb. dried pinto beans (fresh)*
• 1-3 1/2 lb. bone-in pork loin roast
• 2-4 oz. cans chopped green chilis
• 1-10 oz. can diced tomatoes and green chilis
• 2 cloves garlic
• 1 tbl. chili powder
• 1 tsp. oregano
• 1 tsp. cumin
• 32 oz. chicken broth (if you use boullion cubes, omit salt and add to taste after cooking)
• 1 tsp. salt

Directions

Rinse and sort beans. Place beans in bottom of crock pot. Add roast and all other ingredients. Cover and cook on high for 7 hours or cook on high for one hour and low for 10 hours. Remove bones and fat from roast; pull roast into bite size pieces with forks. Return meat to crock pot and stir.
Serve in bowls as stew with tortillas for a side, or uncover for the last hour and broth will thicken and can be used in taco shell bowls for another great tasting dish!
* If you are using beans from your food storage, they will probably need to be soaked overnight in order to be done at the same time as the roast. Rinse them after soaking to help omit the gases the beans form while cooking. The older the beans are, the longer they take to cook. I have even had to cook mine a little before adding them to this dish. Yes, mine are from storage. The nutritional value is still there, you just have to love them a little more!

Chili Colorado

Ingredients

• 1 lb. stew meat
• 2 potatoes (optional)
  
• olive oil
  
• 8 dried red chilis (the heat of the chilis is up to you!)
• 3 cloves garlic
• 1/2 tsp. cumin
• 1/2 tsp. salt (to taste)
• 1 tsp. oregano

Directions
Wash chilis in warm water removing stem and seeds. Place in blender and begin processing, adding water to make a nice sauce thickness. Add garlic and other spices and blend well.

Meanwhile, in a medium saucepan, lightly brown one pound of stew meat (cut into bite size pieces) in minimal amount of olive oil. After lightly browning, add sauce and allow to simmer until meat is tender. (45 minutes to an hour) Or you can use the crockpot to cook it in, just brown it first and add sauce and allow to simmer for 10 minutes. After simmering, add to crock. Cook on high for 2 hours (or on low for 4 hours) or until meat is tender.

(optional) You can add two diced potatoes to the meat and sauce to make it go further, and to balance your nutritional needs in one pot!

Serve on flour tortillas with cheese and other favorite toppings!

The sauce recipe is also used as enchilada sauce. Add the sauce to a preheated saucepan with a small amount of olive oil and allow to simmer for 10 minutes. Use as you would any enchilada sauce. I use it when I make the Mexican Meat. It makes a delicious enchilada!

Calico Corn

The amounts in this recipe can be adjusted for taste or for whatever you might have on hand. I have substituted summer squash for the corn when it is available.

• 2 cans corn, drained
• 1 can black beans, drained
• 1 can diced green chilies, not drained
• ground cumin, garlic salt and pepper to taste

Mix together in a sauce pan to heat through. For some extra zing, add dried red pepper flakes.

Fish Tacos

Blake and I tried this over the weekend, and it turned out great. There are a few things we might do differently next time -- like try a different kind of fish. Don't get me wrong -- the tilapia we used worked great -- but we're pretty confident there's something better out there. So fish around and experiment (yes, are you kidding me? -- the pun was totally intended).

Ingredients:

• Fish -- whatever you think will taste good. Make sure it's skinned and de-boned. Dice into small chunks
• garlic, to taste
  
• limes
• butter
• diced tomatoes
• chopped green onions
• cilantro
• tarter sauce or sour cream
• corn tortillas

Directions:
Saute the fish in a butter and lime juice mixture. Serve taco style on corn tortillas, topped with tomatoes, green onions, cilantro, and tarter sauce or sour cream. Squeeze with more lime juice if desired.

Mexican Caldillo (Stew)

This is one of my favorite soup recipes my mom used to always make.

Ingredients

• half an onion
• 1 lb stew meat (cubed)
• 1 jalapeño
• 1 can green chilies
• 2 large potatoes cubed
• 5 c. water
• 6 beef bullion cubes

Directions

Brown beef with onion and jalapeño in large pot. Mix in the rest of the ingredients. Once boiling, reduce heat and simmer until potatoes are cooked (15-20 min.)

Serves 4 adults.

For a tasty variation serve with tortilla chips, cheese, sour cream, and guacamole in the soup (we discovered this to help tone down the spiciness when we thought we'd put in 2 or 3 jalapeños)