Wednesday, November 8, 2017

Cheesey salsa ranchera







1/15oz red gold mild tex mex petite diced tomatoes & Chile's

1 medium onion sliced

3 oz. Velveeta Cheese

2 to 4 tbsp. Homemade salsa depending how spicy you want it add more or less

1 tbsp. oil

1 tsp. Garlic salt

1 tsp. Onion powder

1/2 cup milk

Heat the oil in a skillet, add the onion and fry until soft and translucent once this step is done you add your can of tomatoes and green chile boil until you see the juices reduce a bit then add the rest of the ingredients, keep on mixing until the cheese melts, lower heat and simmer for 10 minutes stirring occasionally.

If to watery add a bit more cheese and continue to simmer, the longer it simmers the thicker the sauce.

Now that the sauce is cooked set aside.

Fry up some sausage once cooked add as much Cheesey salsa ranchera you want, in another pan add Cheesey salsa ranchera and some chicharrones (pork skins) mix add more or less depending how soft you want the chicharrones coo for 3 minutes stirring until all sauce is absorbed, in a bowl add your warm cooked pinto beans add Cheesey salsa ranchera and mix, for potatoes cook until tender then add Cheesey salsa ranchera mix and cook for an additional 2 minutes and that's it, you can serve this Cheesey salsa ranchera with just about anything you like, don't forget your tortillas Mmmm I'm digging in!!!

Enjoy

A little taste of South Texas Comfort Food from yours truly 

♡Mama in The Kitchen♡


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Best chicken enchiladas




1 small can of hatch chile
30 oz. can of cream of chicken
4 cups cooked shredded chicken I used chicken thighs
1 medium onion diced
1/4 of each bell peppers...green, red, yellow, & orange
2 tsp. Of each spice... Ground Cumin, garlic powder, knorr pollo
Chicken broth from where you boiled the chicken
2 cups shredded cheese (I used Monterey cheese)
20 corn tortillas soften in oil
6 oz. Velveeta Cheese
In a large pot over medium heat add about 2 tbsp. oil and let it heat up a bit then add chicken, onions, and bell peppers, cook until onion is translucent stir often do not leave unattended.
Once onion is cooked add the dry spices mix and cook for 2 minutes then pour 1/2 cup of chicken broth mix and cook until all of the broth has reduced and evaporated, set aside.
In a pan add cream of chicken, Velveeta Cheese, and 1/2 cup of chicken broth, you can add more cheese,  it just depends on how cheesy you want it, I like the mixture to be creamy and cheesy mix over medium heat stirring constantly, once the cheese is melted set aside
In a small pan add oil about a 1/4 cup heat it up and dip one corn tortilla at a time for about 30 seconds at a time on each side, flipping it over once take out let it drip the extra oil back into the pan place on a plate, repeat with the rest of the corn tortillas, once the tortillas are soften you are ready to make enchiladas.
Place a tortilla on a plate fill the tortillas with chicken mixture and sprinkle with Monterey cheese roll and place on a baking dish or in another plate (I used another plate and warmed them up in the microwave just long enough to melt the cheese inside the tortillas) pour cheesy enchilada sauce over the completed warm enchiladas and spread evenly over the top, garnish with Pico De Gallo and avocado, serve with rice and beans.
But if using a baking dish then roll the tortilla and place in the baking dish. repeat until enough tortillas fill your baking dish – or until the chicken mixture is all used up, pour cheesy enchilada sauce over the completed enchiladas and spread evenly over the top, covered with foil and bake for 15-20 minutes, remove foil for 5 minutes, cook until sauce is bubbling, tortilla edges might be slightly crisp if you do not pour sauce all over...
Enjoy
A little taste of South Texas Comfort Food from yours truly
♡Mama in The Kitchen♡
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Puerco con Calabasa


2 cups frozen or 2/15oz. Can corn using the corn juice too when adding corn

2 Anaheim chiles roasted           
2 jalapeno peppers roasted       
1 green bell pepper roasted

1 1/2 tbsp. garlic powder

1 tbsp. Cumin

1 whole medium tomato  roasted 

1/4 cup tomato sauce 
       
2 1/2 pork meat cut to bite size
                                   
1 tbsp. Knorr de tomate once you add it, mix well taste, if needed add more
 
1/2 diced onion   
                
2 tablespoons flour

1 1/2 cups Salsa                                     
1 1/2 c. water

Oil for searing meat about 2 tbsp...

____________________________

for the Salsa

Roast your chiles once roasted place peppers in a blender, pulse the chiles peppers, with 1 tps. salt, 1 tsp. garlic, tomato, and tomato sauce and blend.

____________________________

Puerco con Calabasa

Heat oil in a large pot on high once pot is hot add pork and sear for 3 minutes then add onion cook until translucent, now add knorr, garlic, cumin, and 1/4 c. Water cover and cook for 30 minutes stir in between, if needed juices will be a little thick, after the 30 minutes add flour and stir at least 2 minutes until there is no clumps as it starts to thickened once there is no clumps you add corn, salsa and the rest of the water and stir, bring mixture to a boil, add salt to taste if needed, cook until meat is tender. Serve with a side of rice, bean, and tortillas.

Enjoy

A little taste of South Texas Comfort Food from yours truly

♡Mama in The Kitchen♡

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Monday, November 6, 2017

Homemade Beef Stew


1 pound beef stewing meat, trimmed cut into bite size
vegetable oil
6 cups water
2 to 4 bay leaves 2 large or 4 small
1 medium onion, diced
1 small bag frozen carrots round
2 large potatoes, peeled and cut into bite size cubed
2 teaspoon knorr tomate
1 teaspoon black pepper
1 pack of brown gravy

Heat oil in a large pot on high, add the beef a few pieces at a time, cook until beef is browned on all sides, about 10 minutes, then add diced onions cook until onion caramelized,  scraping the pan with a spatula to loosen any browned bits, now at this time add 2 cups of water and the rest of the ingredients except the gravy pack, carrots, and potato... mix every few minutes cooked it on high to speed up the cooking. Add water as needed.

Cover and cook, until the beef is tender, about 1 hours. Mix every few minutes.

in a cup add about a 1/4 cup of the water and mix in the gravy packet, mix well and set aside.

Once meat is tender add potato and carrots and still continue to cook on high mixing every few minutes and adding water as needed, once vegetables are tender, about 30 minutes or so, once tender add the gravy, mix and add more water if it's to thick, mix gently scraping the bottom of the pot.

If desire serve over a bed of steamed rice.

Enjoy

A little taste of South Texas Comfort Food from yours truly 

♡Mama in The Kitchen♡

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Sunday, November 5, 2017

Homemade Chili


2 pound ground beef
1 onion, diced
1  of bell pepper diced
2 small cans of tomato paste
2 oz. Tomato sauce
1/24oz. can crushed tomatoes
1/32oz. Chicken broth
3 tbsp. chili powder
2 tbsp. knorr tomate
2 tbsp. Black pepper
2 tbsp. garlic powder
2 tbsp. cumin powder

1 lb. Pinto Beans cooked or 3/15oz. Cans pinto beans rinsed

My secret ingredient!!!

In a large pan over medium heat, Brown your ground beef until well done drain all fat and then add your chop onions, bell pepper, Sauté until onions are translucent add all the dry ingredients mix all together. Now add all of the meat and veggies to the beans let it cook for about 2 hours on a low to medium heat. Turn off

Now at this point I add my secret ingredient... 4 ounce of Velveeta Cheese cut in chuncks throw it in the pot let it rest for another 20 minutes. Mix a few times making sure all the cheese melts into the chili.

Optional toppings

Cilantro, onion, sour cream, avocado, shredded cheese, flour tortillas, crackers, or corn bread.

Enjoy.

A little taste of South Texas Comfort Food from yours truly

♡Mama in The Kitchen♡

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Friday, November 3, 2017

Menudo


5 pounds of cleaned and rinse, tripe cut into small bite size pieces
3 tbsp. Menudo mix powder
3 bay leaves
6 pigs feet cut in half
4/30oz. Cans of yellow or white hominy
6 large garlic cloves
1 large onion chopped
2 tbsp dry Mexican oregano
3 tbsp. Knorr pollo
For the sauce:
2 chile ancho cleaned, seeded,
10 guajillo peppers cleaned, seeded, open flat, and deveined
5 Chile Japones more or less depending how spicy you want it
For the garnishing: (Optional)
Chile peppers
Cilantro
Lemons cut into wedges
Dry Mexican oregano
Onion, chopped
Corn/Flour tortillas
Avocado cubed
First boil the tripe for 30 minutes drain rinse and throwing out the water, now add knorr pollo, the pigs feet into the pot with the tripe, 8 quarts of water, 6 garlic cloves and 1 onion, cook for about 15 minutes at medium heat without covering.
During this time, skim off the foam that forms if any,   cook for about 2 – 3 hour or until tripe is tender but firm (make sure you do not overcook). You could set it on low for 6 hours if you want to cook it slower.
While the meat is cooking, prepare the sauce, toast the Guajillo peppers in a griddle over medium heat. Press them down with a spatula slightly toasting them without burning them, place the toasted peppers and chile ancho in a bowl and cover with hot water, (don't burn yourself) let them soak for about 30 minutes or until soft, once soften drain the peppers and place them in blender with the Chile Japones, and some of the broth you soaked them in, blend until very smooth add more broth if needed, strain the sauce using a sieve.
Now once the menudo is cooked add Hominy including the juice from the hominy, oregano, Chile sauce you just made, taste and add more knorr or salt or, garlic if needed, mix and simmer for 30 minutes partially covered.
Do not forget to warm your tortillas
Mmmm mmm Mmmm
Enjoy
A little taste of South Texas Comfort Food from yours truly
♡Mama in The Kitchen♡

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Oven Baked BBQ Pork Ribs




1 racks pork ribs
1 tbsp. Black pepper
2 tbsp. brown sugar
2 tbsp. garlic powder
1 tbsp. onion powder
1 1/2 tsp. Dry ground mustard
1 tbsp. Knorr tomate
1 tbsp. chili powder
1 tbsp. cumin
1/4 c. paprika
1 tbsp. cayenne pepper depending on the heat level you like add more or less
BBQ sauce for after ribs are baked.
Preheat oven to 350°
In a small bowl mix all dry ingredients until combined and set aside.
Rinse pork ribs and pat dry with paper towels.
Spread the dry rub all over the ribs making sure to cover both sides.
Wrap ribs tightly in foil, place on baking sheet
Bake for 2 hours or until fork tender
Open foil and brush your favorite BBQ sauce on the ribs, broil for 5 minutes
Remove and let the ribs rest 5-10 then cut, once cut dip the sides of the ribs in the juices and serve.
Enjoy
A little taste of South Texas Comfort Food from yours truly
♡Mama in The Kitchen♡
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