Prissy's Mexican feast

Prissy recently gave us lessons on how she creates a feast.  The roast she uses is enough for not only tamales but also Chili Verde.  Since we making those she also taught us how she does refried beans and vermicelli.  She does not measure so we were winging it and this is my best attempt to document this extravaganza.  This recipe does not reflect the hours this takes and tamales are a labor of love for certain.

1 Boston Butt Roast diced

*render fat in pan for future use

*boil bone for broth season with garlic salt, garlic powder, cumin and onion powder, also future use

Brown the meat with garlic salt, garlic powder, cumin and onion powder.  Divide in 1/2

Tamales:

1.    Soak corn husks

2.    Make filling by adding 1/2 of browned meat above to 1 c. bone broth, 3  c. water, 1/2 c. chili powder,         2 Tbsp masa (Prissy likes Tamal brand).  Simmer to thicken.  

3.    Make dough using instruction on bag.  For the liquid use 1/2 c. broth in place of water for flavor

4.    Dry the husks and wrap the tamales.  Store in steamer upright.  Steam of 1 hour.

Chili Verde:

Remaining 1/2 of the browned meat from above.  Add either fresh roasted chilis and water OR 1 can diced tomatoes and chilis (Rotel) and 1 to 1 1/2 can water.  Liquid should be about 1/2 inch above the meat.  Add garlic salt, onion powder, and oregano.  Boil them simmer until meat is tender.

Refried Beans:

Soak beans (1/2 bag) covered with water and boil for 3 - 4 hours.  Drain and add to 4 Tbsp rendered fat from above that is melted in a sauce pan.  Mash if you prefer or leave whole.  Add saved bone broth as needed to keep moist.

Vermicelli

Break up 1 package of Fideo noodles and brown in oil until golden brown.  Add 1 can tomato sauce (small) with 2 cans of water.  Add garlic salt, oregano, garlic powder, onion powder and simmer 15 minutes.

Salsa verde

 1 1/2 lbs tomatillos

1/2 c chopped onion

1/2 c cilantro

1 Tbsp lime juice

1/4 tsp sugar

2 Jalapeno peppers, stemmed, seeded and chopped

salt and pepper to taste

Remove husks from tomatillos and rinse well.  Cut in half and place cut side down on a foil lined baking sheet.  Place under a broiler for 5-7 minutes to lightly blacken the skin.  Place tomatillos, lime juice, onion, cilantro, jalapeno peppers and sugar into food processor.  Pulse until ingredients are the desired consistency

Chilie Verde 2 different ways

This recipe was given to me by Marie aka the other sister.  It is similar to the one for Enchilades Verdes but much spicier.  You would adjust the jalapenos according to your level of tolerance for spicy!

7 tomatillos
5 jalapenos
1 Tbsp. sugar
1 Tbsp oil
2 cloves garlic
1 Tbsp. chicken base

Blend then boil for 30 minutes

This is another one I have tried.  I like cilantro so it is more my favorite but they are both good.

1 1/2 pound tomatillos

5 garlic cloves (unpeeled)

2  jalapenos

2 Anaheim chilies

1 bunch cilantro, chopped

Salt

Husk, rinse, and cut in half the tomatillos.  Place seed side down along with unpeeled garlic cloves on a foil lined baking sheet.  Place under broiler for 5-7 minutes to lightly blacken the skin.  Remove from oven, let cool enough to handle.  Roast chilies over a flame or broiler until blackened. Let cool in bag, remove skin, seed, stem.  Place tomatillos into blender.  Remove the now roasted garlic cloves from their skins and add them to the blender.  Add chopped jalapeno peppers, other chilies and cilantro into the blender.  Pulse until finely chopped and mixed.

Taco Pie

I had forgotten about this little gem of a recipe until we were talking about Taco Pizza the other day. It is an oldie but goodie in our family...

Ingredients:
1 lb. ground beef
16 oz. tomato sauce
1 pkg taco seasoning - best find for this is Costco in bulk. We use it a lot
1/2 c. water
2 cans crescent rolls - ready to bake
1/2 lb shredded Colby jack cheese (or Velveeta, cheddar or what ever you have)
1 c. lettuce
1/2 c. tomatoes (optional)
1 small can olives - sliced

Brown mean; stir in tomato sauce, water and taco seasoning; simmer 5 minutes

Meanwhile press crescent rolls into ungreased pan or baking stone; prick bottom and sides with fork; Bake at 375 degrees for 10 minutes or until golden brown.

Cover with meat mixture and top with cheese then olives. Return to over until cheese is melted. Top with lettuce and tomatoes.

Best served with Sour Cream

Fish Taco's

We had these tonight and they were delish. I need to remember to take a picture BEFORE we eat. Otherwise the only picture left is of an empty pan. OOPS!

Ingredients

Tacos:
1 lb white flaky fish, I used Cod because I had it on hand ~ any white fish will do
1/4 cup olive oil
1 lime, juiced or if you get ripped off use 1 TBSP juice from a bottle :)
1 tablespoons Pampered Chef Chipotle Seasoning
1/4 cup chopped fresh cilantro leaves
8 corn tortillas

Garnish:
Shredded white cabbage
Salsa
Sour cream
Thinly sliced red onion (optional)
Thinly sliced green onion (optional)
Chopped cilantro leaves

Directions:
Place fish in a medium size dish. Whisk together the oil, lime juice, seasoning, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Preheat pan on medium-high heat. Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork. Put back into pan and toss to get all the seasoning left behind.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Enchiladas Verdes

My Bountiful Basket had tomatillo's in it this last time so I went on a search for a use and this is what I found.  They were yummy!

INGREDIENTS

2 chicken breast halves
4 cups chicken broth
3/4 white onion ~ 1/4 chopped
2 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
4 serrano peppers
12 corn tortillas
1/4 cup extra virgin olive oil
1 cup shredded cheese
1 bunch fresh cilantro, chopped  (optional)

DIRECTIONS

In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken.

Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.

Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.

Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

Taco Soup

1 lb. extra lean ground beef
1 onion, chopped
3 cans (15.5 oz. each) mild chili beans, undrained
1 can (14.5 oz.) whole tomatoes, undrained
1 can (14.25 oz.) corn, undrained
1 can (8 oz.) tomato sauce
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
1-1/2 cups water
1-1/2 cups Shredded Cheddar Cheese

BROWN meat with onions in large saucepan; drain.

ADD all remaining ingredients except cheese; stir, breaking up tomatoes. Bring to boil. Reduce heat to medium-low; simmer 5 min., stirring occasionally.

SERVE topped with the cheese.

Kristin's Chicken Tacos

1 1/2 lbs. boneless chicken breasts (3-4) ~ can be frozen
3 Tbsp. lime juice (3 limes)
1 Tbsp. chili powder
1 C. frozen corn
1 C. chuncky salsa

Put chicken in crock pot. Combine lime juice and chili powder and pour over chicken. Cook on low 5 - 6 hours or high for 4 hours. Remove chicken and cool slightly. Shred chicken. Add in corn and salsa.
Serve in 6 inch flour tortillas, sour cream, sheese, lettuce and tomatoes.
Can be frozen

Thanks Sis!!

Tortilla Chicken Soup

1 pound shredded, cooked chicken
15 oz can whole peeled tomatoes, mashed
10 oz can enchilada sauce
1 medium onion, chopped
4 oz can chopped green chile peppers
2 cloves garlic, minced
2 cups water
14.5 oz can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
10 oz package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Preheat oven to 400 degrees F (200 degrees C).

Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup

Mexican Beef Chip Casserole

1 lb ground beef
1 small onion
1 clove of garlic – minced
1 can cream of mushroom soup
1 can chopped green chili’s
1 pkg tortilla chips
1 can mild enchilada sauce
2 cups shredded cheese of choice

Cook meat, onion and garlic.
Drain fat.
Layer 1/3 of the corn chips
Layer ½ meat mixture
Pour ½ of the enchilada sauce over mixture
Top with cheese
Repeat all layers
Layer 1/3 of the corn chips
Top with cheese
Bake at 350 degrees for 30 minutes or until bubbly
*can be microwaved at full power for 10-12 minutes