Turkey Enchiladas

 Ingredients:

3 cups shredded cooked turkey

4 oz. canned green chilies

1/2 cup sour cream

1/2 teaspoon ground cumin

1 teaspoon ancho Chile powder (if you don't have any, it will still be good without it)

4 green onions, thinly sliced

1/4 cup chopped fresh cilantro

1 cup shredded Monterey Jack cheese

10-12 flour tortillas (6-8 inch)

Sauce:

1/2 cup sour cream

1 1/3 cups heavy cream

1/2 cup salsa verde

1/4 teaspoon ground cumin

1 cup shredded Monterey Jack cheese

(If you like saucy enchiladas, double the sauce recipe.)

Instructions:

1. Preheat oven to 350 F. Lightly grease a 9 x 13 inch baking dish.

2. Mix the filling in a mixing bowl. Combine the shredded turkey with the rest of the filling ingredients and mix well. Season to taste with salt and pepper. 

3. In another mixing bowl, whisk together the sour cream, heavy cream salsa verde and cumin until smooth. Season with salt and pepper and set aside.

4. Microwave or steam the tortillas for about 30 seconds until they are soft, stretchy, and pliable.

5. Lay a tortilla out on a clean cutting board or work surface. Place about 1/3 cup of filling in a line on top of a tortilla. Roll it and place it seam side down in the prepared baking dish. Repeat with the remaining filling and tortillas. 

6. Top the enchiladas with the sauce and top with the reserved cheese. Cover with foil and bake 20 minutes. Remove the foil and bake an additional 10 minutes until the cheese is hot and bubbly. 

crockpot chicken carnitas

 8-10 bone in chicken thights

2 t. salt

1 t. pepper

2 T. oregano

2 T. cumin

2 t. chilipowder

2 t. garlic powder

1/4 c. oil

1 1/2 yellow onion cut into wedges

2 jalapeno seeded and minced

 1/2 orange juice. 

2 limes zested and juiced

6 oz can pineapple juice

1/3 c. cilantro

mix seasoning in a bowl. and coat chicken thights

heat pan with oil and brown each side of thigh. 

scrape everything into slow cooker. add all remaining ing into crockpot. cook for 6-8 hours on low. 

Instant pot burrito bowls

 1 lb grond beef

3 T. olive oil

1/2 yellow onion diced

1 c. uncooked long grained white rice

14.5 oz can fire roasted tomatoes

15 oz can black beans rinced and drained

1 c. frozen corn

1 t. garlic powder

1t. onion powder

1/2 t. paprika

2 t. chili powder

1 1/2 t. cumin

1/4 t. coriander ground

1/4 t. oregano

2 1/4 c. beef broth

- press saute button, once hot add ground beef and break up meat

- add 2 T. oil and onions and seasoning and cook til onions start to soften

- add aditional T. of oil and uncooked rice for a min. 

- stir in black beans , tomaotes, corn and broth

- lock pot and place on manual hight pressure for 7 min. once done quick release and fluff rice. 

- sprinkle cheese on top and close lid to melt. dish and top with desired toppings. 

Crispy Vegan Potato Tacos with Jalapeno Cilantro Sauce

 Ingredients:

1 lb. potatoes, chopped

Jalapeno Cilantro Sauce *

1 bell pepper, chopped

15 oz. can black beans, drained and rinsed

2 avocados, diced

2 Tbsp. taco-seasoning

3 taco size flour tortillas or corn tortillas 

15 oz. can refried beans or make some refried beans from dehydrated beans

2 cups lettuce, chopped 

1 Tbsp. olive oil

Cilantro and limes for serving

Instructions:

1. Add the chopped potatoes into a large-pot and over with water. Bring the water to a boil and cook potatoes until fork-tender, about 15-20 minutes. Drain.

2.  Heat olive oil in a bowl above medium-high heat. Add the potatoes, bell-pepper and taco seasoning to the pan and toss to blend. Cook at moderate heat.

3.Allow potatoes to cook about 5 to 7 minutes. Lift a corner of the potatoes with a spatula to see if it's crispy. If it is, flip and cook another 5 minutes.

4. While the potatoes are cooking, add the refried beans and black beans into a pan over moderate heat. Stir to blend. Once heated through turn heat to low. 

5. Prepare Jalapeno Cilantro Sauce, set aside.

6. Wrap the tortillas in a pair towel and then heat them in the microwave for a few seconds.

7. To assemble, put in a layer of beans to each tortilla followed by lettuce, potatoes, avocado and Jalapeno Cilantro Sauce. Serve with lime wedges and cilantro. 

* Jalapeno Cilantro Sauce

2 jalapeños, to taste

1/2 cup mayonnaise or plain Greek Yogurt 

1 lime-juiced 

2 garlic cloves peeled 

1 bunch cilantro

1 Tbsp. apple cider-vinegar

1/2 cup olive oil

salt to taste

Sriacha Mayo Dipping Sauce

Ingredients:

2 Tbsp. Sriracha

1/2 cup mayonnaise or plain Greek Yogurt

2 Tbsp. chili garlic sauce

Instructions:

Mix all the ingredients in a bowl and stir to blend. 

Jalapeno Cilantro Dipping Sauce

Ingredients:

 2 jalapeños, to taste

1/2 cup mayonnaise  or plain greek yogurt

1 lime-juiced

2 garlic cloves peeled

1 bunch cilantro

1 tbsp. apple cider vinegar

1/2 cup olive oil

salt to taste

Instructions:

Add all the ingredients into a food-processor or blender. Blend on high, scrape down he sides and blend again. Taste and adjust salt as necessary.

Stuffed Green Chilies

 Ingredients:

• 4 Hatch Chiles
• 1 TBS olive oil
• 1/4 cup red onions (diced)
• 1 cup frozen corn
• 1 tsp smoked paprika
• 1/2 dried oregano
• 1/4 tsp garlic powder
• 1/4 tsp cumin powder
• 1/4 tsp chipotle chile powder
• 1/4 tsp black pepper
• 1/2 tsp sea salt
• 1 TBS brown sugar
• 1/4 cup water
• 1 cup cooked quinoa
• 3/4 cup shredded Fiesta Blend Cheese

Instructions

• Cook the quinoa according to the directions on the package, I used chicken broth instead of plain water to add some flavor.
• Preheat broiler on high and place the Hatch Chiles on a roasting pan or cooking sheet.
• Place under the broiler for 2 to 4 minutes until chiles are blistering. Watch carefully, mine blistered about 3 minutes.
• Remove from oven and put peppers in a ziplock bag. Seal and let cool.
• Carefully peel the skin off the roasted peppers.
• In a medium sauce pan, heat the olive oil on medium heat.
• Add the onions and saute until translucent about 5 to 6 minutes.
• Add the corn and saute an additional 3 to 4 minutes.
• In a small bowl, add all the spices, pepper, salt, and brown sugar, stir in the water.
• Pour the spices and water in with the onions and corn and stir to mix.
• Cook for a minute or two, the water will be absorbed by the corn and onions
• Add the cooked quinoa and heat an additional 2 minutes until it is hot.
• Slice the length of the Hatch chiles to open and scrape away the seeds with a small spoon.
• Stuff each chile with 1/4 of the onion/corn/quinoa mixture.
• Top with 1/4 of the shredded cheese.
• Set under the broiler for 1 to 2 minutes to melt cheese.

  Cilantro lemon honey yogurt sauce:

  • 1/4 cup plain Greek yogurt
  • 1 TBS lemon juice
  • 2 TBS minced cilantro
  • 2 tsp honey

  
  

  Instructions:

  • In a small bowl, add the Greek yogurt, lemon juice, cilantro, and honey.
  • Stir to mix.
  • Serve with the stuffed chiles.

  
  

  OR you can use this sauce:

  
  

  Creamy Tomatillo Sauce:

  
  

  2 cups mayonnaise (not light)
  2 cups sour cream
  1/2 bunch fresh cilantro, washed, stems removed
  3 tomatillos, quartered (remove outer paper-like skin)
  2 stems green onion, green parts
  1 garlic clove
  1 jalapeno, seeded
  3 tablespoons fresh lime juice (about 2 limes)
  salt to taste, about 1 teaspoon
  
  Place all ingredients in a blender or use a hand immersion blender and blend until smooth. 

  Serve with stuffed chilies. Greek yogurt or sour cream is good with it too.

  
  Store in refrigerator.
  Yield, about 20 servings.
  Keeps in fridge for about 10 days.
  

  
  

  
  

Easy Low-Fat Crispy Slow Cooker Carnitas

My daughter found this recipe on lillieeatsand tells.com and wanted to share it. So good!
Make sure you use organic products as much as possible.

Ingredients:
2-3 pounds pork tenderloin
Seasoned Salt (there's a homemade seasoned salt recipe on this blog under Homemade Seasoned Salt if you need it)
16 ounce jar Herdez Salsa or your favorite green salsa
8 cloves of garlic
1 medium white onion diced

Instructions:
1.  Trim fat off meat and pat dry.
2.  Cut into chunks, 3-4 inches long.
3.  Season liberally all over with seasoned salt and sear on all sides in a hot pan with cooking spray to lock in flavor. Get a nice brown crust on it.
4.  Move to a crock pot and cover with the salsa, garlic, and onion and cook for 4-6 hours or until tender. Shred it and toss in juices. (You can pull out the chunks and shred them in a new dish then pour a little more than half of the liquid over it and then proceed to fry it up.)
5.  OR for instant pot:  Season meat, sear in instant pot on sauté setting, then cover with salsa mixture seal lid and close vent, press manual, and set time up to 45 minutes.  When it's done, let it naturally release for 10-15 minutes, then open the vent, then the lid when it is completely aired out.

** You can use the meat like this, or spread it on a pan and bake at 350 for about 15 minutes to get some crispy pieces, more like authentic carnitas. OR just crisp up as much as you need in a hot fry pan.  Quicker than the oven and soooo good when it gets a good brown on it.

Serve immediately in tacos, burritos, salads, or whatever sounds good to you! This can be refrigerated in a sealed container for a week or two.

Southwest Slow Cooker Chicken Taco/Salad

My daughter got this easy, delicious recipe from abountifulkitchen.com and wanted to share it with us. Thank you Si Foster! Make sure you use organic products as much as possible.

4 frozen or fresh chicken breast halves
2-3 cups salsa (red or green - we like green)
1 15 ounce can black beans drained
1 small bag of frozen corn or 1 15 ounce can of corn drained
salt and pepper
2 cups grated cheese (cheddar monterey jack, pepper jack if you like spicy)
4 ounces cream cheese - regular or low fat

Instructions
1.  Coat the inside of a slow cooker with cooking spray.
2.  Place the chicken in the cooker, salt and pepper generously.
3.  Pour the salsa over the chicken.
4.  Pour the drained black beans and corn on top of the chicken and salsa.
5.  Cover with lid and cook on low for about 3 1/2 hours.....less time for fresh chicken breasts
6.  Remove lid and gently break up the chicken and put back in the slow cooker.
7.  Spread the grated cheese over the top of the mixture in the slow cooker, and then top with 4 ounces of cream cheese. Cover and let cook for another 1/2 hour.
8. Spoon the mixture over tortilla chips, shredded lettuce or taco shells.

Homemade Bottled Sugar-Free Salsa

Ingredients:

Coarse grind:
35-40 tomatoes
4 medium tart apples
4 green bell peppers
2 red bell peppers
6 cloves garlic
4 medium to large onions
5-7 chili peppers - Anaheim (do not core)
5-7 jalapeños (By using 4 large ones with all of the seeds, it is medium hot.)

Bring above ingredients to a soft boil in a large container.

Add:
1/4 cup unionized salt (I use Real Salt)
1 cup vinegar
2 T. chili powder
3 tsp. cumin
1 T. oregano

Simmer for 2 hours or until the desired thickness.
Pour in pint jars and process in boiling water bath 20 minutes.

Grilled Fish Tacos

Ingredients:
1 pound learn white fish fillets (halibut, mahi-mahi mahi-mahi, snapper, cod)
salt and freshly ground black pepper
2 T. oil (olive or avocado)
1 small lime, juiced
1 clove gallic, minced
1 1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. paprika
1/8 tsp. cayenne pepper
8 corn tortillas

Fish Taco Sauce:
1/2 cup sour cream
1/3 c. mayonaise
1 small lime, juiced
1/2 tsp. garlic powder
1/2 tsp. cumin
1/4 tsp. salt
1 tsp sriracha hot sauce, or to taste

Toppings:
pico de gallo
cotija cheese
shredded cabbage
fresh cilantro
avocado
lime wedges
red onion
hot sauce

Instructions

1. Season the fish with a little salt and pepper on both sides.
2. In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne. 
3. Add fish to a large ziplock bag and pour the marinade over fish. Seal bag and allow fish to marinade for 20-30 minutes. 
4. Preheat grill to medium-high heat. Brush grill grates with oil and grill fish filets for about 3-4 minutes on each side (cook time will vary depending on thickness of fish), flipping only once.  
5. Add the corn tortillas to the grill and warm for about 15 seconds on each side.  
6. Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces. 
7. Serve on warm tortillas, topped with cabbage, pico de gallo, sauce and other desired toppings. 
8. Serve with a side of Authentic Mexican rice. 

Brazilian Braised Beef

INGREDIENTS:
Meat and Rub
1 bay leaf, crumbled
3 garlic cloves, minced
2 tsp. ground cumin
1 tsp. paprika
1 tsp. ground mustard seed
1 T. ground coriander
1 tsp. dried thyme
1 tsp oregano
1/2 tsp. salt
1 1/2 - 21/2 pounds chuck roast (beef, buffalo, or yak)
Fresh ground black pepper, to taste
2 T. coconut oil
1 1/2 c. beef broth
1 (14.5-ounce) can diced tomatoes

Sauteed Vegetables:
2 T. coconut oil
1 medium onion, sliced thinly into rounds
2 medium bell peppers (1 red and 1 yellow)
3 cloves garlic, crushed
1 tsp. ground cumin
1 tsp. ground mustard seed
1 T. ground coriander
1/4 cup red wine vinegar
Salt and black pepper, to taste

INSTRUCTIONS:

1.  In a small bowl, combine the bay leaf, garlic, cumin, paprika, mustard seed, coriander, thyme, oregano, and salt. Rub the seasonings on all sides of the meat and sprinkle all over with black pepper.

2.  Add the coconut oil to a large skillet over medium heat and heat until the oil is hot. Brown the roast on all sides.

3.  Combine the broth and canned tomatoes in a slow cooker. Add the roast, cover, and cook on low heat for 6-7 hours, or until an internal temperature of 160 degrees F. is reached.

4.  Remove the roast and shred with two forks until the meat is completely pulled apart. Return the meat to the crockpot.

5.  In a skillet, heat 2 tablespoons of coconut oil over medium heat and saute the onion and peppers until soft (if using frozen peppers, saute the onion alone until soft and add the peppers to warm through). Add the garlic, cumin, mustard, and coriander and stir until well combined. Saute for another 3-5 minutes.

6.  Add the vinegar and cook for 1 minute, stirring to make sure everything mixes well.

7. Transfer the sautéed onion and pepper mixture to the slow cooker with the meat, toss until well combined. Let cook for another 15-20 minutes.

8.  Before serving, season with salt and pepper if necessary. (However, I don't think it needs it.)

9.  Transfer the meat to a serving dish and set out whole lettuce leaves, diced avocado, diced tomato, sour cream, and tortillas for guests to fill a lettuce wrap or a tortilla with the meat and their choice of toppings. Make sure there are plenty of napkins - it is messy, delicious, and fun!

Quinoa burrito bowls

meat: steak, chicken, shrimp etc!
In food processor,
1 cup cilantro
1 half small onion
2-3 t chopped garlic
1 lime juiced
1/2 jalapeño seeded (optional)
Salt pepper
1/4 c olive oil
Blend and pour over meat and marinate all day. Then grill

Quinoa: (multiply as needed. I do 3x)
1/2 cup quinoa
1 cup water
1 t chicken bullion
Salt
Pepper
Garlic powder
Cumin

Toppings:
Sautéed onions and peppers
Sautéed corn
Black beans
Tomatoes
Sour cream
Guacamole
Salsa
Salsa verde
Chips

Mexican Lime Salad Dressing

Ingredients for the dressing:

• ¼ cup fresh lime juice
• 2 tablespoons honey
• ½ teaspoon cumin
• 1 clove garlic finely minced
• ½ teaspoon salt
• 4 tablespoons extra virgin olive oil
• freshly ground black pepper
• taste and add salt if needed

Instructions

1. For the dressing, combine lime juice, honey, cumin garlic and salt. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk. Taste and add more salt and pepper, if needed.

Tortillas

3 cups flour
1/2 tsp. salt
1 tsp. baking powder
1/2 c. shortening
scant cup warm water

Instructions:

1. Mix flour, salt, baking powder and shortening into cornmeal like consistency.
2. Add warm water until lightly moistened.
3. Let rest for 10-15 minutes.
4. Roll out flat into a round shape by putting the dough between two sheets of wax paper or oven paper (By doing this, you don't have a flour mess on your counter).
5. Cook for about a minute on a flat hot griddle or pan on each side.
6. Eat and enjoy!

Mexican Beef Soup with Chayote

I had some chayote squash and didn't know what to do with it, so after looking on line for recipes, I found this recipe and tried it. My son said that this became his favorite soup. It is really, really good. Please try it! You will love it!

2 lbs. beef shank (with bone)
1 Tbsp. avocado oil
2 tsps. salt
2 tsps. pepper - ground
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
3 cups beef broth
4 cups water
2 medium carrots, coarsely chopped
1/4 cup chopped fresh cilantro
1 potato, quartered (optional)
2 ears corn, husked and cut into thirds
2 chayotes, quartered (optional)
1 medium head cabbage, cored and cut into wedges

1/4 cup sliced pickled jalapenos
1/4 cup finely chopped onion
1 cup chopped fresh cilantro
2 limes, cut into wedges
4 radishes, quartered

Directions:
1.  Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
2.  Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
3.  Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
4.  Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
5.  Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

Cafe Rio-Style Sweet Pork Salad/Burritos

This is a recipe from my friend's blog, A Bountiful Kitchen by Si Foster, so enjoy!

To Build a Cafe Rio style Sweet Pork salad:
print instructions/grocery list

Cafe Rio style Sweet Pork- find it here
Cafe Rio style Black Beans-find it here
Mexican Rice with Cilantro Dressing - find it here
Cafe Rio style Cilantro Dressing- find it here
Pico de Gallo - find it here
Our favorite Chunky Guacamole- find it here

Other items you will need/want to make a Cafe Rio style salad:
Romaine lettuce, washed and chopped
Cheese, Mexican blend and/or Cotija (Mexican cheese) for sprinkling on top, if desired
Flour Tortillas, we like the type found in Costco in the refrigerated section, grill for a few minutes on each side at home, or you may use grilled corn or regular grocery store flour tortillas, warmed
corn tortillas and vegetable oil- cut the corn tortillas into strips, fry over medium high heat, drain on paper towels, sprinkle with salt
Sour cream for topping salad
Fresh cilantro to top salad
lime slices, to top each salad
8 or 9" disposable foil tins found in baking section of grocery or the dollar store, or plates work too

Assembly:
Place all items on serving table in this order:
Tins or plates, tortillas, beans, rice, meat, lettuce, cheese, pico, guacamole, dressing, sour cream, tortilla strips, cilantro and lime slices.

For roasting meat:
13.5 lb Pork Shoulder* (yield approx 6 1/2 lbs cooked, fat removed, shredded pork)
2 teaspoon onion salt
fresh ground pepper
3 cloves garlic, chopped fine or crushed
1 can or approx 12 oz Coke or Dr. Pepper, not Diet (see reader comment below by Bonnie)

For sauce after roasting:
3- 4 oz cans diced (mild to medium) green chilies
1-28 oz can red enchilada sauce
2 cups light brown sugar
2 cans or 24 oz Coke or Dr. Pepper

Preheat oven to 350 degrees. Place rack in bottom third of oven.
If making a full recipe and using a piece of meat larger than 6 lbs, cut the meat into at least two or more pieces to insure meat will be cooked through.
Season the pork with onion salt and ground pepper on all sides. Rub the top of the pork with crushed garlic cloves.
Place the pork in a large heavy roasting pan or crock pot. Pour Coke around the sides of roast.
Cover tightly with foil, so no steam escapes. Roast at 350 for 2 1/2 hours. Do not open oven. Turn oven to 200 roast for 2 more hours. Alternately, Place the pork into two large crock pots. Follow directions, except cook on low for about 10-12 hours.
After roasting, remove meat. Let cool for about 15 minutes, or cool enough to handle. Pull meat apart with hands, removing any visible fat remaining on meat. Discard fat and drain remaining liquid from pan.
Place meat back into roasting pan, shred with forks.
Prepare sauce by placing green chilies, enchilada sauce and brown sugar into a blender. Blend until smooth. Add the Coke, stir with spoon. Pour the sauce over the meat, and heat the meat again before serving. Do not stir too much, this makes the meat a mushy mess. Visualize the icky barbecued meat in the frozen section at the grocery. I prefer to pour sauce on top and leave the meat alone :) Using tongs helps tremendously.
Yield: about 35 servings.

Tips:
-*Important: Make sure to buy Pork Shoulder or Pork (Boston) Butt. Pork Roast or Pork Loin does not have enough fat to produce a product that will shred properly. I like Pork Shoulder best for this recipe. A large Pork Shoulder can be found at Costco for approximately $2.00 per pound.
-This recipe may also be used as a taco filling or for burritos.
-If preparing ahead, follow directions until meat has been shredded. Refrigerate or freeze meat at this point. When ready to serve, prepare sauce and pour over meat. Heat up in oven or on stove top at low heat.
-This recipe freezes well. When I have leftovers, I freeze the meat and drain off the sauce. When I want to use the frozen meat, I let it thaw in the fridge overnight; then place the meat in a pan on top of the stove. I make fresh sauce but only prepare 1/3 of the recipe above.
-If the sauce is too thick for your liking, you may add water, 1/4 cup at a time.
-If you are looking for a recipe that is scaled down to 6 servings, read this post at Family Favorite Recipes. The recipes are a bit different than mine, but the quantities are smaller for the pork. Fam Fav Recipes also does a great job of thoroughly explaining the assembly process in making the salad.


Cafe Rio Style Black Beans
adapted from delish.com
print recipe

2-15 oz cans black beans, (drain one can, don't drain the other)
2 cloves garlic, minced
2 teaspoons cumin
3 tablespoons olive oil
1-11.5 oz can tomato juice
salt ( kosher or sea salt) and pepper to taste
1/4 cup chopped cilantro

In a non stick pan, cook garlic, cumin and olive oil over medium heat until fragrance is released, about one minute. Be careful not to burn garlic.
Add beans, cook down for about 5 minutes until some of the liquid from the beans is absorbed and evaporated. Add can of tomato juice and seasoning to taste.
Stir in chopped cilantro when ready to serve.
Yield 8 servings


Cafe Rio Style Beans for 50
Si and Mel, A Bountiful Kitchen

1/2 cup olive oil
12 cloves garlic, about 1/3 cup chopped garlic
1/4 cup ground cumin
12-15 oz cans of black beans ( drain 6 cans, do not drain 6 cans)
60-70 oz tomato juice (about 1 1/2 46 oz. cans)
2 bunches fresh cilantro, stems removed and chopped
Salt to taste about 1-2 tablespoons

Place oil in large pot. Add garlic and cumin and continue to cook over medium heat until fragrance is released, about one to two minutes. Add black beans, tomato juice and fresh cilantro. Cook until mixture
is heated through on medium heat, about 20 minutes. When mixture has cooked about 30 minutes, turn off heat and add chopped cilantro. Cool and store in refrigerator until ready to serve. When ready to serve, heat slowly on medium heat, stirring gently to avoid burning beans at bottom of pan. Add more tomato juice if needed.
This may be made and stored up to five days before serving.

Tips-If you are interested in cooking black beans from the dry bean stage, I Dare You to Eat It has an excellent tutorial.


Mexican Rice with Cilantro Dressing
printable recipe

Rice:

1 tablespoon olive oil
1 large white or yellow onion, chopped
2 cloves garlic, minced
1/2 small can chopped green chilies, mild
2 cups long grain white rice
3 1/2 cups chicken broth without MSG
salt to taste (I used about 3/4 teaspoon)
1/2 to 3/4 cup Cilantro Dressing

Heat oil in large saucepan over medium heat. Add onion, garlic, and green chilies. Cook until onion is soft, about 5-10 minutes over medium heat. Mix in rice, stir about 2 minutes. Mix in broth. Bring to boil. Reduce heat to low; cover and cook until rice is tender and broth absorbed, about 15 minutes. Turn off heat and let rice sit, covered for 5 minutes. Transfer rice to serving platter or bowl. Let rice sit for about 5 more minutes to cool slightly. Pour dressing over rice, tossing gently together. Season with salt and pepper. Can be prepared ahead. Let stand at room temperature.


Cilantro Dressing:
1 1/4 cups packed chopped cilantro (about 1 small bunch)
3/4 cup olive oil
3 tablespoons cider vinegar
2 tablespoons red wine vinegar
2 cloves garlic, chopped
1 teaspoon cumin
1 teaspoon minced seeded Serrano chile


Combine all dressing ingredients in blender or food processor, blend until smooth. Season with salt and pepper. Can be made one day ahead. Chill.

What's a Cafe Rio salad without the dressing? While other copycat recipes use Ranch packets, this recipe is all home made. Tomatillos are found in the refrigerated section of your produce department. You're going to love this.
Promise.


Cafe Rio Style Creamy Tomatillo Salad Dressing
A Bountiful Kitchen
print recipe

2 cups mayonnaise (not light)
2 cups sour cream
1/2 bunch fresh cilantro, washed, stems removed
3 tomatillos, quartered (remove outer paper-like skin)
2 stems green onion, green parts
1 garlic clove
1 jalapeno, seeded
3 tablespoons fresh lime juice (about 2 limes)
salt to taste, about 1 teaspoon

Place all ingredients in a blender or use a hand immersion blender and blend until smooth.
Store in refrigerator.
Yield, about 20 servings.
Keeps in fridge for about 10 days.


Pico de Gallo

4 tomatoes, seeded and chopped
1 small onion, about 1 cup chopped, white or sweet variety
1/2 cup chopped cilantro
1 jalapeno pepper, seeded and chopped
1 tablespoon fresh lime juice
1 clove garlic, optional
kosher salt and fresh ground pepper to taste

Mix all ingredients in a medium size bowl.
Best if made at least one hour before serving.
Serve at room temperature.


Mary Mac's Chunky Guac

2-3 avocados, not too ripe-peeled, pitted and chunked
1/2- 1 cup chopped red onion
1 large fresh tomato, chunked
1/3-1/2 bunch of cilantro, chopped
1-2 limes, juiced
1 clove fresh garlic, chopped (optional)
Kosher salt to taste
fresh ground pepper

Place the chopped avocados in a bowl. Slightly mash a few of the avocado pieces. Add the rest of the ingredients. Mix together and serve immediately with tortilla chips.

Ralph's Salsa Ingredients

tomatillos 1/2-1 tomatillo
roma tomatoes 12-15
salt
lime juice
cilantro handful
basil 1 leaf
garlic 1-2
1 anihime pepper
1/2 of jalapenio
1/4 white or yellow onion

Fish Tacos

fish steaks sprinkled with Konriko creole seasoning

red cabbage, chopped

green onion or red onion, chopped

cilantro, chopped

Corn tortillas, cooked on stove

fresh lime, quartered

Pink Chile Mayonnaise

Grill steaks. Make sure they are not dry.

Build tacos. Add pink chile mayonnaise, squeeze on fresh lime juice, add a dollop of sour cream if desired, eat and enjoy!!

Opt. - chopped tomatoes, chopped mango or mango salsa

Pink Chile Mayonnaise:

• 1 cup sour cream
• 1 cup mayonnaise
• 3 chipotles in adobo, plus 2 tablespoons of adobo sauce or 1/2 can of chipotles in adobo sauce (more of the sauce if you like it spicier)
• 1/2 lemon, juiced
• Kosher salt and freshly ground black pepper

whole wheat flour tortillas

2 cups whole wheat flour
1 cup unbleached white flour
1/2 t. salt
1 c. hot water
1/3 c. canola oil

mix all ingredients well in a mixer, then take out and knead on counter until smooth. (just a few kneads and it should be good)
break into 12 balls and let sit on cookie sheet, covered, for 15 min.
take a ball and roll out on a silpat (or however you spell, I don't own one...but it would have made it easier) or just counter. MAKE SURE TO ROLL OUT REALLY THIN!! I didn't have a problem lifting them off the counter. I didn't even flour it. so hopefully it will be ok!
Cook on med/high in pan or griddle for 30 sec ish on both sides. transfer to plate and cover with clean cloth while cooking others, it will keep them moist and warm!