Mexican Recipes

Salsa Sauce:

The hot peppers can very in species and or volume
Serve with a number of other foods such as Mexican, as a dips, or even with chicken or seafood dishes
Other types of salsa can be made simularly to the above recipe, only using another food items to replace the tomatoes. For example, mango salsa, melon salsa, corn salsa, etc.

Bring the beans to a boil in the water, reduce heat to a simmer and cook until the skins just start to split, about 2 to 2 1/2 hours, drian
Cook the beef until done, drian and reserve for later use
Toast the chilis on a comal or in a heavy frying pan over medium heat, turning occasionally to avoid burning. Remove and discard the stems and most of the seeds.
Crumble the chilis into a blender, add the oregano and cumin, blend into a fine powder
Add the tomatoes, garlic and salt and blend briefly on low speed to even the consistency
Heat the oil in a large pot and sauté the onions until soft. Add the chili tomato purée and cook for 3 minutes over hight heat, stirring.
Add the prepared beef and slowly stir in the the stock. Bring to a boil and reduce heat; drian the cooked beans and add; simmer for 30 to 40 minutes, garnish and serve

Cubed boneless chuck roast can be used in place of the ground beef. Cook in water until tender and reserve that broth for the stock
Garnich with chopped green onion, shredded cheddar cheese, tortilla chips, etc.

Place the meat in a pot and cover with cold water. Bring to a boil, cover and simmer for 1 1/2 hours. Allow the meat to cool in the broth until easy to handle
Remove the meat and shred using fingers or two forks
Heat the oil in a large skillet, add the shredded meat and cook until lightly browned. Add the onion and garlic, cook until the onions are soft
Stir in the oregano, cumin and salt. Slowly add the tomato purée and simmer, uncovered, for 30 minutes, stirring occasionally until done
Fill the tortillas with serveral spoonfuls of the prepared filling.
Roll one side of the tortilla toward the center, fold a small portion on each end toward the center and continue to roll the tortilla
Reheat the burritos by placing them on a foil-lined baking pan, cover tightly with foil and place in a preheated 300°F oven for 15 mins.
Serve along with some garnishes

Other meats such as chicken or pork can be used in place of the beef
You may have to a little amount of broth or water to the simmering beef and tomato mixture to maintain a moist mixture
The burritos can be fried by sealing with a toothpick and fring in hot deep oil until golden brown
Serve along with such garnishes as chopped lettuce, thinly sliced radishes, grated cheese, sour cream, salsa and guacamole and alow each person to garnish thier own plate

In a skillet heat the butter and sauté the onions until golden brown
Add the rest of the ingreds. and simmer for about 3 minutes
Fry the tortillas in deep fat preheated to 380°F until golden
Cut the tortillas into thirds and place about 1 teaspoon of filling on each piece. Fold in half and secure with a toothpick
Bake in a preheated 450°F oven until almost crisp, serve with garnishes

Cooked beef or pork sausage can be used in place of the chicken
A prebaked tortilla shell can be used
Serve with such garnishes as grated cheddar, sour cream, salsa, guacamole and shredded lettuce

If using fresh tomatillos, discard husk and wash. Boil in a small amount of water until just tender, about 5 minutes, drian
Combine the tomatillos and peppers in a blender and blend until smooth
Halve the avocados and remove the seed. Scoop out the pulp and mash with a fork. Stir in the tomatillo mixture and the onions
Add the lime juice and salt to taste. Sprinkle the cilantro over the top and serve

Hosted by www.Geocities.ws