Hispanic

Refried Beans

Posted on February 3, 2009. Filed under: Hispanic |

Soak 2 lbs Pinto beans overnight OR bring to boiling, simmer 2 minutes, remove from heat, let stand covered for 1 hour. Bring to beans to boil.

Add:

2 onions, quartered

2 cloves garlic Bacon chunks (I use about 2/3 lb bacon)

1/8 cup salt

Cook until soft (3-5 hours). Scoop beans plus fluid into hot frypan, fry and mash until they have the consistency you like. I leave quite a few unmashed beans because I think it looks better. This makes a lot of refried beans which I then divided into small freezer containers and freeze. They freeze really well. It’s nice having an instant side dish or ingredient for burritos on hand.

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Mexican Chicken in the Crockpot

Posted on January 6, 2009. Filed under: Chicken, Family Corner, Hispanic, Reviewed, Slow-Cooker |

Mexican chicken in the crockpot

1 small pkg. (12 oz) frozen corn
1 can of black beans drained and rinsed
2 cup Salsa (Pace) divided
4 or 5 boneless, skinless chicken breast
8oz. cream cheese (lite)
1/2 cup chopped onion divided
1 bell pepper seeded and chopped & divided
optional 1 can small olives drained

In the crockpot layer 1/4 c onions beans, corn, 1c. salsa, 1/2 green pepper, (olives) chicken, onions, & peppers and last cup of salsa. Cook on high for 4 hours or until chicken is cooked. Place Cream cheese on top and allow to melt. Remove chicken breast and stir what is in the crock pot, replace chicken. Turn to low and serve anytime you’re ready. May be served with plain rice or noodles.
Source: Vrsherren @ Family Corner

REVIEW:  This looked great until I added the cream cheese.   Our verdict:  a big NO.  We had sandwiches instead.   I might consider something along this line but with cheddar/monterey jack instead of the cream cheese.  But I’m not in a big hurry to revisit this one.   01/24/09

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Fast Enchilada Sauce

Posted on October 20, 2008. Filed under: Hispanic, Sauces |

Fast Enchilada Sauce

1 tablespoon vegetable oil
1 onion, minced
1/2 teaspoon salt
3 tablespoons chili powder (we adjusted to 1 teaspoon)
3 garlic cloves,minced
2 teaspoons cumin
2 teaspoons sugar
2 (8-ounce) cans tomato sauce
1/2 cup water
Pepper

Heat the oil in a 12″ skillet over medium heat until shimmering. add the onion and salt and cook until softened, about five minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about fifteen seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about five minutes. Season with salt & pepper to taste.

Source:  Momadvice blog

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Papusa from Food for the Soul (Father Leo)

Posted on September 24, 2008. Filed under: Hispanic |

Papusa

Ingredients (Serves 2-4 )

5 cups masa harina flour
4 cups water
24 ounce can refried beans
3 cups soft white cheese
light vegetable or olive oil

Using a large mixing bowl, gradually stir water into masa harina until dough forms ball that can be handled.  Empty refried beans into separate bowl.  Place grated cheese into another bowl.  Divide dough into about 25 pieces.  Roll each into a ball and flatten between palms of hands to about 1/2-inch thick.  Put a spoonful of beans and a small handful of cheese into center of each pupusa.  Flatten again with filling inside.  Brush hot skillet with oil and cook pupusas on each side 4-5 minutes until golden-brown.  Outside should be firm.

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Turkey Empanadas from Frugal Hacks

Posted on November 23, 2007. Filed under: Hispanic, Leftovers, Lunch, Main Dish, Reviewed, Sandwiches |

Because of the amount of cheese in these, they aren’t exactly frugal, but they are delicious and they will use up a lot of turkey at once.

Filling:
Equal amounts of chopped up cooked chicken or turkey and grated cheddar or jack cheese (or combination)
2 or 3 cans of diced green chiles, or to taste.

Pastry pocket:
Combine:
5 cups flour
1 1/4 cups cornmeal
2 1/2 teaspoons of salt

Cut in 1 1/3 cups plus 3 tablespoons of shortening.

Sprinkle with 3/4 cup of water.

Stir this with a fork until a dough forms. Roll the dough out; cut in large circles (I use a dessert plate as a template and trace it with a knife). Spoon some filling on one side of the circle, fold over the other half and seal all around the edge with a fork edge. You may want to moisten the edges. Put them on a pan, brush with milk, sprinkle with cornmeal for added crunch.

Bake at 400 degrees for 25 minutes, or unti golden brown.

I believe this makes enough to feed four people, depending on appetites. I generally triple it.

REVIEW:  This was not so great.  I used frozen empanada discos (Goya) and baked as directed here.  They were definitely overcooked.  This recipe was work-intensive for a so-so result.  Next time I’ll just buy frozen prepared empanadas.


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