Ancho and Spice Rubbed Flank Steak Tacos

1 tablespoon fajita seasoning
1 teaspoon ground ancho chile
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon red pepper flakes, crushed
1 1/2 lbs. flank steak
2 tablespoons pure or extra virgin olive oil

Preheat grill.

In a small bowl, mix fajita seasoning, ancho chile, cumin, cinnamon and red pepper flakes.

Rub steak with olive oil. Sprinkle spice mixture over steak and rub well.

Grill 10 to 12 minutes over high heat, turning once for medium rare, or to desired degree of doneness (steak will be very chewy if cooked past medium). Or, broil 4 to 6 inches from heat following grill instructions.

Remove steak to cutting board and cover loosely with foil. Let rest 5 minutes. Slice thinly into angled slices across the grain.

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Mexican Style Tasty Goop

2-3 cups cooked, diced chicken
1 onion, diced
2 cans cream of mushroom soup
1/4 cup margarine
2 cans(4 oz) chopped green chiles
1 chicken flavored bouillon cube (or a teaspoon of powdered bouillon)
1 cup hot water
6 ounces cheddar cheese, grated
12 corn tortillas, cut up into bite size pieces

Spray crockpot with non-stick cooking spray.

Saute onions in margarine until soft. Add chicken, chiles, bouillon, water, and soup.

Layer: 1/2 tortillas, 1/2 chicken mix, 1/2 cheese. repeat

Cook on low 6-8 hours. Stir well and serve with sour cream

Crock-Pot 6-Quart Programmable Cook & Carry Slow Cooker with Digital Timer, Stainless Steel

Black Bean Tostadas with Smoky Salsa

Also known as Rick Bayless’ Black Bean Tostadas with Smoky Salsa

1/2 pound tomatillos
2 cans (15 to 19 ounces each) black beans, drained
1/2 medium onion, coarsely chopped
4 garlic cloves, each cut in half
3 tablespoons vegetable oil or fresh pork lard
1 small chipotle chile in adobo plus 1 tablespoon adobo*
1/2 teaspoon salt
12 tostada shells ( lat, crispy tortillas), warmed**
1/2 head Iceberg or Romaine lettuce, thinly sliced
4 ounces queso fresco (Mexican fresh cheese – creme fraiche) or farmer cheese, crumbled

Remove papery husk from tomatillos and discard. Rinse tomatillos.

In 1-quart saucepan, place tomatillos and enough water to cover; heat to boiling over medium heat. Cook 4 to 5 minutes or until tomatillos turn from bright green to olive green. Drain; cool 10 minutes.

Meanwhile, in food processor with knife blade attached, combine beans, onion, and 2 garlic cloves; pulse until smooth.

In 2-quart saucepan, heat oil over medium heat until hot. Add bean mixture and cook 4 minutes, stirring frequently. Remove saucepan from heat; keep warm. Wash and dry processor and blade.

In food processor with knife blade attached, combine tomatillos, chipotle chile, adobo, salt, and remaining 2 garlic cloves, and pulse about 10 times or until salsa is almost smooth. Makes about 2/3 cup.

Assemble tostadas: If bean mixture is really thick, stir in a little hot water. Spread some bean mixture over each tostada. Top with some lettuce and cheese. Serve with salsa.

Makes 6 main-dish servings.

*Canned chipotle chiles are smoked jalapeno chiles packed in a thick vinegary sauce called adobo. Look for chipotle chiles in Hispanic markets or in some supermarkets. If you prefer a milder salsa, use 1 tablespoon adobo and do not add chipotle chile.

**If you can’t find tostada shells, you can use corn tortillas and fry them in a skillet, 1 at a time, in a small amount of oil until lightly browned and crisp. Drain on paper towels.

Cuisinart Chef’s Classic Non-Stick Hard Anodized, 17 Piece Set, Black

Chili’s Steak Fajitas

Mix together in a bowl:
1 cup soy sauce
1/4 cup honey
1 tablespoon Worcestershire sauce
1 teaspoons minced garlic
1 teaspoon ground ginger
1 cup water

In an appropriate size dish, place a: 2 lb. sirloin or flank steak

Pour sauce (reserve 1/4 cup) over steak. Cover, and allow to marinate overnight. Drain meat and slice into thin strips. Heat skillet over medium high.

Add drained meat and:
1 red bell pepper, cut in thin strips
1 green bell pepper, cut in thin strips
1 onion, thinly sliced

Stir-fry just until meat is done, adding reserved marinade as needed to prevent sticking.

Serve with warmed flour tortillas.

Tortilla Warmer Terracota 8.5-Inch, Brown Brick Color

Chile Custard Squares

10 large eggs, beaten
1/2 cup all-purpose flour
1 teaspoon baking powder
4 cups shredded Monterey Jack or cheddar cheese
2 cups small curd cottage cheese
1 (7-ounce) can Ortega® Diced Green Chiles
1/2 cup butter, melted
2 cups crushed tortilla chips

Preheat oven to 400°F (205°C).

Combine eggs, flour and baking powder in medium bowl. Add butter, Monterey Jack cheese, cottage cheese and chiles and butter; stir well. Spoon into 13 x 9-inch baking pan. Top with tortilla chips.

Bake for 15 minutes; reduce oven temperature to 350°F (175°C). Bake for 35 to 40 minutes or until knife inserted near center comes out clean. Cut into squares.

Makes 12 servings.

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Cacerola de Tamales

1 pound ground beef
1/4 pound ground pork
1/2 cup chopped onion
1 clove garlic, minced
2 cups canned tomatoes
1/2 cup chopped ripe olives
2 tablespoons chopped green chile
1 teaspoon salt
1/8 teaspoon pepper
1 3/4 cups grated sharp cheddar cheese
1 cup plus 2 tablespoons cornmeal
3 cups water

Fry ground beef and pork in a medium-sized skillet at medium heat until beef is browned. Add onion and garlic to meat mixture and cook until onion is tender. Drain.

Add tomatoes, olives, green chile, salt, and pepper to mixture and cook for approximately 20 minutes. (Water may be added to the mixture if a thinner consistency is desired).

Add 1/4 cup of cheese and 2 tablespoons of cornmeal to mixture, cook for 2-3 minutes, and set mixture aside.

Place remaining cornmeal and water in a medium-sized saucepan. Cook cornmeal mixture, stirring occasionally, until cornmeal is thick.

Spread half of cornmeal mixture in bottom of a greased 9×13 inch baking pan. Place meat mixture over top of cornmeal and spread remaining half of cornmeal over top of filling. Top with remaining cheese.

Bake in a 350°F oven for 20 minutes.

Yield: 12 servings

Pyrex 18 Piece Simply Store Food Storage Set, Clear

Creamy Chicken Enchiladas

Reynolds Wrap® Release® Non-Stick Foil
2 1/2 cups chopped cooked boneless skinless chicken breasts
1 can (10-3/4 oz.) condensed cream of chicken soup
1 cup Breakstone?s® or Knudsen® Sour Cream, divided
1 1/2 cups Kraft® Shredded Colby & Monterey Jack Cheese, divided
1/4 cup chopped cilantro, divided
12 Taco Bell® Home Originals® Flour Tortillas
1 1/2 cups Taco Bell® Home Originals® Thick ‘N Chunky Salsa

Preheat oven to 350°F. Line 13×9-inch baking dish with the non-stick foil with the non-stick (dull) side facing up; set aside.

Mix chicken, soup, 1/2 cup of the sour cream, 3/4 cup of the cheese and 3 tablespoons of the cilantro until well blended.

Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in prepared baking dish; top with the salsa and remaining 3/4 cup cheese. Cover with foil, non-stick side down.

Bake 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted. Top with the remaining cilantro and remaining 1/2 cup sour cream.

Number of Servings: 6

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3 foot small hog casings
2 lb lean pork trimmings
8 oz beef or pork fat
2 medium onions, quartered
8 cloves garlic, pressed
1/2 cup cider vinegar
1/4 cup tequila (optional)
1/4 cup ground red chile, mild or hot
1 teaspoon ground cinnamon
1 1/2 teaspoons ground cumin
1 teaspoon ground Mexican oregano
1 tablespoon salt

Clean the casings, rinse well with water, then pour vinegar through them. Set aside.

Use a food processor or the coarse blade of a meat grinder, grind the meat and fat. Add the onions, garlic, vinegar, tequila and seasonings, using the hotness of chile powder your family and guests will prefer.

Stuff the casings. First cut the casings into 3-ft lengths and tie one end together. Use either a funnel or filling tube to fill the lengths. Tie at about 4-inch intervals with heavy thread.

Place on a cookie sheet covered with wax paper. Set on the counter for about 2 hours, then refrigerate.

After a day, freeze what you will not use within a week or two. Mixture should ripen for at least 8 hours before using.

Notes: If you have no food processor or grinder, buy triple ground pork. Prepare the recipe once and taste for the mildness or hotness of the ground red chile. Adjust to suit your taste for the next time you make sausage.

Freezing hints: Mold the sausage into 1/2-pound lumps and freeze between pieces of foil inside a heavy plastic bag. Maximum recommended freezer storage: 3 months.

Yields: 20 sausages or 2 2/3 pounds bulk

Pyrex 3-Piece Glass Measuring Cup Set

Wonton Tacos

8 small square wonton wrappers (often stocked near the tofu in the fridge section of the market)
4 ounces cooked skinless lean chicken breast — shredded
2 tablespoons BBQ sauce
3/4 cup dry coleslaw mix
2 tablespoons sesame ginger dressing
2 tablespoons chopped cilantro

Preheat oven to 400 degrees.

To make the wonton shells, spray the inside and outside walls of a deep square or rectangular baking pan with nonstick spray. Evenly drape wonton wrappers over the pan’s walls on a diagonal, making triangle-shaped “shells.” (Use two pans, if needed, to keep wontons from overlapping.) Bake for 3 – 4 minutes, until just crispy enough to hold their shape. Remove pan from the oven and set aside to cool.

Combine chicken with BBQ sauce in a bowl and mix well. Set aside.

In a microwave-safe bowl, combine coleslaw mix, dressing, and cilantro. Mix well. Microwave for 45 seconds, until slightly softened. Set aside.

Spray a baking sheet with nonstick spray. One at a time, carefully remove wonton shells from the pan and fill each with a heaping tablespoon of BBQ chicken and a heaping teaspoon of cilantro slaw. Lay filled wontons gently on their sides on the baking sheet.

Spray the upward-facing sides of the wonton shells lightly with nonstick spray (for added crispiness) and bake for about 5 minutes, until warm and crunchy. Let cool slightly and serve!

Serving Size: 2

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