12 corn tortillas
1 c. grated cheddar or jack cheese
1 head swiss chard chopped
1 medium onion finely chopped
3 cloves garlic finely chopped
2 Tbsp olive oil
2 medium tomatoes
3 garlic cloves
1/4 medium onions
4-6 dried red chile pods
1 c. hot water
1 fried egg optional
In a large skillet heat oil, saute garlic and onions until golden. Add chard and saute quickly until aldente. In blender until smooth blend the medium tomatoes, garlic cloves, medium onion, dried chile pods and one cup water. Pour blended mixture over sauted chared to make enchilada sauce. Heat over medium heat 2-3 minutes. On cookie sheet layer sauce and tortillas and cheese. About 2 or 3 layers. Heat in oven at 325 for 5 minutes. Serve with fried egg on top. The egg is optional.
Ingredients 1/2 kg. (Rump beef) cut by knife in squares,1 bunch green onion, oregano (4 or 5 strings)2 onions, 4 tbsp oil,3 Hard eggs.At ease: Cumin, salt, sweet paprika and olives. 1) Cut the onions into small cubes.
Beef picadillo filling and empanada assembly:
Combine the beef, paprika, cumin, salt and pepper in a large bowl, mix all the ingredients together and chill until ready to use.
heat the oil in a large frying pan or sauté pan, add the onions and salt, cook until the onions are soft, about 8 minutes.
Add the meat mixture to the onions and cook on medium heat until the meat is done, stir frequently.
Let the meat mixture or picadillo cool down, and then mix in the chopped green onions and chopped oregano.
To assemble the empanadas add a spoonful of the meat mixture on the center of each empanada disc, add a slice of egg and sliced olive.
Brush the edges of the empanada discs ( I buy them frozen, and defrost for use) with the egg whites, you can also use water but the egg white is a good natural “glue” that helps seal the empanada.
Fold the empanada discs and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, as a final step use a fork to press down and finish sealing the empanadas.
Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake.
Let the empanadas rest in the fridge for about 30 minutes or until ready to bake.
Pre-heat the oven to 400 F and bake for about 20-25 minutes, until golden on top.
you can pan fry in oil until brown or crisp.
Serve warm with chimichurri sauce or other dipping sauces.
4 ripe avocados, sliced in half, pitted and peeled
1/3 cup finely diced red onion
1 tomato, seeds removed and diced
1 cup loosely packed cilantro, roughly chopped
1 tbsp lime juice
1 tsp salt
½ tsp pepper
Tortilla chips, to serve
1. Mash avocados in a large bowl with a fork. Mix with red onions, tomatoes, cilantro, lime juice, salt and pepper. Serve with tortilla chips.
This is a crowd-pleaser, and not just for cinco de mayo! I made it for my sisters birthday this past week-end and it was a big hit. The margarita’s helped….
1 pork shoulder – 5-6 lbs
1 onion, peeled
1 orange, washed, and quartered
1 lime, washed, halved
1 tblsp cumin
1 bay leaf
1 tsp peppercorns
3 cups water
Place all ingredients in a slow cooked on high, or in a dutch oven, covered, at 325. Cook 4-5 hours, or until meat is tender and falls apart.
Pull meat apart with a fork, and add 1/2 cup cooking liquid and salt to taste.
Serve with corn or flour tortillas, and your fave toppings- guacamole, grated cheese, fresh salsa, coriander, sour cream and cholula hot sauce.
Black bean, corn and coriander salad makes a great side dish.
2 pounds skinless, boneless chicken breast, cubed
1 cup finely chopped onion
2 garlic cloves, minced
2 large cans of fat-free chicken broth
2 jalepeno peppers, chopped or mashed
4 tsp. chili power
2 cups chopped seeded tomatoes (canned OK)
1/4 cup fresh lime juice (or add to taste)
1 T. ground cumin
Salt to taste
4 (6-inch) corn tortillas
2/3 cup chopped fresh cilantro
1 cup Mexican cheese — (grated)
Preheat oven to 425 degrees.
Heat a soup pot or Dutch oven coated with cooking spray over medium-high heat. Add cubed chicken and saute 5 minutes or until slightly browned. Remove chicken from pot.
Add onion to pan, cook 4 minutes, stirring frequently. Add garlic; saute 15 – 30 seconds. Add chicken broth, jalepena peppers, and chili powder. Bring to a boil, cover, reduce heat, and simmer 20 minutes.
Stir in tomato and next 3 ingredients; add chicken. Cover and simmer another 20 minutes.
While soup simmers, cut tortillas into 1/4 X 2-inch strips. Place on a baking sheet in a single layer, and coat lightly with cooking spray. Bake at 425 degrees for 8-10 minutes or until lightly browned. Cool completely.
Ladle soup into bowls; sprinkle servings evenly with grated cheese, cilantro and tortilla strips.
1 lb boneless pork loin, cut into 1-inch strips
1 (1 1/4-oz.) pkg. taco seasoning
1 (15-oz.) can spicy chili beans, undrained
1/4 c. apricot preserves
1c. cooked sweet corn kernels (opt.)
In a shallow bowl, combine pork and taco seasoning. Coat hot frying pan with cooking spray and stir fry pork until no longer pink. Stir in salsa, beans, preserves and corn (if using). Reduce heat to low and simmer 10-12 minutes. Spoon mixture into flour tortilla shells and garnish with shredded cheese if desired.
3 boneless, skinless chicken breast halves, diced
1 (14.5oz.)can diced tomatoes with garlic & onion
1(1.25 oz) can chili seasoning mix
1 (15.25 oz.) can whole kernel sweet corn
1(15oz.) can kidney beans, drained
Combine chicken, undrained tomatoes and seasoning mix in medium saucepan. Cook over meduim heat 5 minutes, or until chicken is done. Add undrained corn and beans (drained). Simmer 15 minutes, or until heat through.