Easy Shredded Chicken Taco Filling

Easy Shredded Chicken Taco Filling Ingredients 1 pound skinless, boneless chicken breast halves 2 teaspoons vegetable oil 1 tablespoon minced onion 1 pinch ground cumin 1 pinch chili powder 1/4 cup tomato sauce Directions Place chicken breasts into a saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes. Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks. Heat vegetable oil in a small non-stick saucepan over medium heat, and cook and stir … Continue reading Easy Shredded Chicken Taco Filling

Slow-Cooker Posole

Slow-Cooker Posole Recipe By:Jules “Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas. Many Mexican markets have posole meat already chopped up for you. You can add another can of hominy if your slow-cooker is large. I prefer hot enchilada sauce with salsa, but the regular kind will do.” Ingredients 1 tablespoon canola oil 1 (2 pound) boneless pork loin roast, cut into 1-inch cubes 2 (14.5 ounce) cans enchilada sauce 2 (15.5 ounce) cans white hominy, drained 1 onion, sliced 1/2 cup green chilies, diced 4 cloves garlic, minced 1/2 … Continue reading Slow-Cooker Posole

Taco Seasoning

Taco Seasoning Recipe By:BILL ECHOLS “Depending on how spicy you and your family like your dishes, use as little or as much as you want.” Ingredients 1 tablespoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon dried oregano 1/2 teaspoon paprika 1 1/2 teaspoons ground cumin 1 teaspoon sea salt 1 teaspoon black pepper Directions In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. Continue reading Taco Seasoning

Huevos Rancheros

Huevos Rancheros Ingredients 2 tablespoons vegetable oil 4 (6 inch) corn tortillas 1 cup refried beans with green chilies 1 teaspoon butter 4 eggs 1 cup shredded Cheddar cheese 8 slices bacon, cooked and crumbled 1/2 cup salsa (optional) Directions Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease. Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more … Continue reading Huevos Rancheros

Slow Cooker Enchiladas

Slow Cooker Enchiladas Recipe By:AIMS312 “An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef.” Ingredients 1 pound lean ground beef 10 (6 inch) corn tortillas, quartered 1 (1 ounce) package taco seasoning mix 1 1/4 cups water 1 (12 ounce) jar chunky salsa 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed cream of chicken soup 4 cups shredded Mexican cheese blend Directions Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly … Continue reading Slow Cooker Enchiladas

Slow Cooker Taco Soup

Slow Cooker Taco Soup Recipe By:Janeen Barlow “This is a quick, throw together slow cooker soup with a Mexican flair. Teenagers love it. Serve topped with corn chips, shredded Cheddar cheese and a dollop of sour cream. Make sure you adjust the amount of chile peppers if you’re sensitive about spicy foods.” Ingredients 1 pound ground beef 1 onion, chopped 1 (16 ounce) can chili beans, with liquid 1 (15 ounce) can kidney beans with liquid 1 (15 ounce) can whole kernel corn, with liquid 1 (8 ounce) can tomato sauce 2 cups water 2 (14.5 ounce) cans peeled and … Continue reading Slow Cooker Taco Soup

Shredded Beef for Tacos

Shredded Beef for Tacos Recipe By:DPULLIAM “This is the easiest meal you’ll ever make. Being a mom of 8 and working I wanted to find something I can make for dinner with no effort. Start your roast in the morning before going to work it will be done when you get home. You don’t even have to defrost the roast. If it is a defrosted roast, put it in around noon, it will be done at 5pm. I’ve had so many people ask for my recipe, and this is the first time I’ve let it out of my kitchen. Serve … Continue reading Shredded Beef for Tacos

Mexican Ceviche

Subscribe Mexican Ceviche “This is Authentic Mexican Ceviche Ingredients 5 large lemons, juiced 1 pound jumbo shrimp, peeled and deveined 1/4 cup chopped fresh cilantro, or to taste tomato and clam juice cocktail 2 white onions, finely chopped 1 cucumber, peeled and finely chopped 1 large tomatoes, seeded and chopped 3 fresh jalapeno peppers, seeded and minced 1 bunch radishes, finely diced 2 cloves fresh garlic, minced tortilla chips Directions Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 … Continue reading Mexican Ceviche

Hot Sauce

Hot Sauce   “This a quick and easy hot sauce made with canned tomatoes, jalapeno peppers, and spices. My mom had to go behind him to write down what he was tossing in. Charring the jalapeno peppers (optional) gives it that smokiness, and the jalapeno pepper seeds need to be in the hot sauce (picante) for the heat. “ Ingredients 4 jalapeno peppers 1 (28 ounce) can whole tomatoes in juice 1 slice white onion 1 teaspoon minced garlic 1/2 teaspoon ground cumin 1/4 teaspoon dried oregano 1/4 teaspoon salt Directions Remove the stems from the jalapeno peppers, and the … Continue reading Hot Sauce

Mexican Hot Sauce

Mexican Hot Sauce “This is my version of my favorite taco wagon’s ‘earthy’ hot sauce of which I can never get enough. It is a little time consuming, but well worth it. I put it on everything from eggs to tacos, quesadillas, and salads. You can use any combination of chiles (cascabel, chipotle, Californian, New Mexican). For a hotter sauce, you can use all hot New Mexico chiles or add a few dried arbol chiles. For a tangier sauce, add the juice of 1 lime.” Ingredients 1 dried guajillo chile 1 dried chile negro (pasilla) pepper 2 dried New Mexico … Continue reading Mexican Hot Sauce