Flour Tortillas

 From justataste.com

• ▢ 4 cups all-purpose flour
• ▢ 1 1/2 teaspoons salt
• ▢ 1 2/3 cups hot water
• ▢ 1/4 cup vegetable oil

In a large bowl, whisk together the flour and salt.

Add the water and vegetable oil and using your hands, mix together the dough until it is a cohesive ball and all of the liquid has been absorbed. If the dough is too sticky, add more flour 1 tablespoon at a time, as needed. (The dough should be soft and Playdoh-like in texture, but not sticky.)

Transfer the dough onto your work surface and knead it about 10 times until it becomes smooth all over. 

Divide the dough into 12 equal balls then flat each ball slightly into the shape of a hockey puck. Flour each piece of dough on both sides then set them aside and cover them with a towel.

Heat a large nonstick sauté pan over medium-high heat.

Roll out one piece of dough into an 8-inch circle then transfer it to the hot pan. Cook the tortilla for about 1 minute then flip it once and continue cooking it an additional 30 seconds or until golden brown spots appear on both sides. Transfer the tortilla from the pan into a towel and cover it while you roll out and cook the remaining tortillas.

World's Best Taco Soup

World's Best Taco Soup Recipe!
from iheartnaptime.net

Ingredients:

1 pound hamburger or turkey burger
1-2 Tablespoons taco seasoning (more or less to taste)
1 medium sweet onion, chopped finely
1 green bell pepper, chopped
1 red bell pepper, chopped
1 15 oz can black beans, drained
1 15 oz can kindey beans, drained
1 15 oz can pinto or white beans, drained and rinsed (optional)
1 15 oz can corn
1 15oz can tomato sauce
1 10 oz can rotel tomato’s
1 15 oz can diced tomato’s
1/4 cup salsa (fresh is best) 

Directions:


1. Brown hamburger in a large pan over medium heat. Add in the onions, bell peppers and saute for a few minutes.

2. Add in the remaining ingredients and stir until combined. Let simmer for about 20 minutes, stirring occasionally. You can add a little water if it starts getting too thick. If you have more time let it simmer longer. You could also put this soup in a crock pot and let cook on low for several hours.

3. Top with sour cream and cheese. Serve with tortilla chips. Enjoy!

Crockpot Santa Fe Chicken

Ingredients:

24 oz (1 1/2) lbs chicken breast

14.4 oz can diced tomatoes with mild green chilies

15 oz can black beans

8 oz frozen corn

1/4 cup chopped fresh cilantro

14.4 oz can fat free chicken broth

3 scallions, chopped

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 tsp cayenne pepper (to taste)

salt to taste

Directions:
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot . Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice or in taco shells

Chiles Rellenos

Ingredients: 4 large poblano peppers 1/2 cup shredded mozzarella cheese 1/2 cup shredded Monterey Jack cheese 1/2 cup shredded Cheddar cheese 1/4 cup all-purpose flour for dredging 1 (14.5 ounce) can Mexican-style stewed tomatoes 1 tablespoon vegetable oil 1/2 onion, chopped 1 clove garlic, minced 1 1/2 cups chicken broth 2 tablespoons distilled white vinegar 1 teaspoon dried Mexican oregano, crushed 1/2 teaspoon ground cumin 1/2 teaspoon black pepper 1/2 teaspoon hot pepper sauce (such as Cholula®) 1/8 teaspoon ground cinnamon 1/3 cup all-purpose flour 1/2 teaspoon salt 5 egg whites at room temperature 1 egg yolk, beaten 1/4 cup all-purpose flour for dredging 1 cup oil for frying, or as needed sour cream for garnish Directions: 1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil, and place the peppers onto the prepared baking sheet. 2. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse out any remaining seeds with water. Pat the peppers dry with paper towels. 3. Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly blended. Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. Place the peppers in the freezer for at least 30 minutes. 4. To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often. 5. Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven. 6. To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter. 7. Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. Gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Remove peppers to warmed platter while you finish frying. To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with a dollop of sour cream

Chile Verde

This is my mom's recipe and she doesn't have measurements...she just dumps it in and makes it to taste how she likes it. I made it today and halved the recipe and used the following measurements (2 pork chops cubed, 4 small cans green chiles, 1 T chicken bullion, 1 bay leaf, 1/2 bunch cilantro, 1 can diced tomatoes and then I chopped up a fresh tomato and added it to it, 1 onion)

Chile Verde

Olive Oil
2 lb. pork, cubed
salt to taste
pepper to taste
green chiles (lots), chopped
2T chicken bullion
2 bay leaves
cilantro, chopped
2 cans diced tomatoes
2 onions, chopped
water to cover

Brown cubed pork and onions in olive oil until pork is cooked and onions are tender. Sprinkle a little flour (approximately 1/2 cup) over the pork and onion and cook to make a roux. Add the rest of the ingredients and simmer. If it isn't thick enough add more flour that has been mixed with water until it reaches the desired thickness.

Serve with rice, warm tortillas, cheese, refried beans. It's yummy!

Honey LIme Chicken Enchiladas

Honey Lime Chicken Enchiladas
from Brittany at The Sisters' Cafe

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day).
Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Chipotle Bacon Cheddar Dip

Chipotle Bacon Cheddar Dip

8 oz. Mayonnaise
8 oz Sour Cream
7 oz can of chipotle peppers in Abodo Sauce
half of a 2 oz jar of Hormel Real Bacon Pieces
1 cup Kraft Finely Shredded Sharp Cheddar Cheese

Finely chop chipotle peppers. Mix peppers with sour cream and mayonnaise. Fold in bacon and cheddar cheese. Refrigerate for at least two hours. Serve with chips


Terri's notes: I would use more peppers and not so much bacon. Really good...enjoy. Everyone else said it was really spicy, but like always...not spicy enough, so thus more peppers.

Fiesta Chicken

Fiesta Chicken
from Stacey Farnsworth

1 small can cream of chicken soup
1 small can cream of mushroom soup
2 tomatoes chopped or 1 can
1/2 cup Salsa (or more if desired)
1 med. green pepper chopped
1 sm. onion chopped
2-3 tsp. chili powder
12 corn tortillas cut into strips (1")
3 cups cooked chicken, cubed
1 cup shredded cheese

Combine soups, tomatoes, sals, green pepper, onion and chili powder. In a greased 9x13 or 2 quart pan, layer 1/2 tortilla strips, chicken soup mixture and cheese. repeat. Cover and bake at 350 for 40-45 minutes.

Lime Chicken Tacos

Lime Chicken Tacos
from Missy's blog

1 1/2 lbs boneless, skinless chicken breasts

3 Tbsp lime juice

1 Tbsp chili powder

1 cup frozen corn

1 cup chunky salsa

12 flour tortillas, warmed

Sour cream, shredded cheddar cheese, shredded lettuce optional.

Place the chicken in a 3 qt crockpot. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.

Remove chicken; cool slightly. Shred and return to the slow cooker. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Seve in tortillas with toppings if desired.

Cafe Rio Chicken and Pork Salad

My sister has made this ans she says that the next one makes a ton. The recipe says it serves 20. I usually make the entire thing and then freeze the left over meat in smaller portion sizes in bags because they make great enchiladas, burritos, and bbq pork sandwiches. You can be creative.

Cafe Rio Chicken or Pork Salad

Chicken
5 lbs chicken breast, boneless & skinless
1 small bottle zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred with a fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm. (I never throw away the juice I just add the chicken back into it once it has been shredded. The chicken seems to soak most of it up)

Pork
Pork Roast
1 bottle of honey bbq sauce
1 T honey
1 liter coke

Place all ingredients in a large crock pot and cook on low all night. In the morning take the roast out leaving the juice in the crock pot, shred the roast. Place shredded roast back in the crock pot with the juice and leave on low.

I found this version for the pork too...sounds like it would be good.

Pork
Night Before:
3 ½ to 4 lb. Pork Roast
2 Tbs Brown sugar
1 to 1 ½ tsp cayenne pepper
2 tsp cumin
1 tsp salt
Mix together and rub on pork roast. Put in crock pot on low. Cook all night.

Next morning,
add:1 can coke
1 cup chicken stock
2 cloves garlic, minced
1 small onion, chopped

Keep cooking all day in crock pot on Low.
About an hour before serving, shred roast and add:1 cup brown sugar

Lime Rice
In a sauce pan saute:
2 T butter
1 yellow onion, chopped
4 cloves garlic, minced

In a large pot, bring the following to a boil:
6 2/3 C water
8 tsp chicken bullion
1/2 bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chiles
1 T lime juice
1/2 tsp salt

Add onion and garlic to boiling mixture. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.

Pico de Gallo
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 tsp lime juice
1 tsp salt
1 tsp pepper

Combine ingredients together in a medium bowl

Tomatillo Dressing
1 pkg Hidden Valley Buttermilk Ranch Dry Dressing Mix
1 C buttermilk
1 C mayonaise
1-2 tomatillos, peeled
1/2 - 1 clove garlic, minced
1/2-1/3 bunch cilantro, chopped
1/2 tsp lime juice
1/2 - 1 small jalapeno, seeds removed

Blend ingredients together in a blender. Add additional mayonaise if dressing is too thin. Keep refrigerated.

Cilantro-Lime Vinaigrette Dressing (thank you Jen!)
3 Tbsp vegetable oil
3 Tbsp olive oil
1/4 c. fresh chopped cilantro
2 Tbsp lime juice
2 cloves minced garlic
1 tsp sugar
1 Tbsp vinegar
1 small jalepeno, seeded & diced
Combine in blender or food processor.

Serve in the following order:
Tortillas
Shredded Cheese
Chicken or Pork
Black or Pinto Beans
Lime Rice
Red and Green leaf lettuce, shredded
Pico de Gallo
Guacamole
Fresh cilantro
Parmasan Cheese
Fresh lime slice
Tomatillo dressing

I also made the fried tortilla strips because I like them on top. To make them I just cut them into strips with a pizza cutter and fried them in a little olive oil until they were light brown.