Mexican

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December 8, 2008

Hot 7 Layer Dip

Posted by kimlj under Appetizers, Bunco, Mexican, Tennis | Tags: , , , , , |
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Hot 7 layer Dip

Hot 7 layer Dip

1 can of refried beans

8 ounces of cream cheese, softened or whipped

1 can of  black beans drained and rinsed

4-5 dashes of Tabasco

1/2 – 3/4 cup of chunky salsa

8 ounces shredded Mexican blend cheese

8 ounces sour cream

1 small can of sliced olives

2 green onions diced

1 avocado diced

Pre heat oven to 350°

Mix refried beans, cream cheese and black beans together in a bowl.  In a 9 x 13 baking dish layer the bean mixture and top with shredded cheese.  Bake about 20 minutes until cheese is melted and some bubbling around the edges.  Remove from oven and spread on sour cream and salsa.  Sprinkle the olives, green onions and avocado over the top.  Serve with Frito’s or tortilla chips.

 

November 19, 2008

Mexican Cornbread

Posted by kimlj under Comfort foods, Mexican | Tags: , |
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Submitted by: Wendy Heins

Mexican Cornbread

Mexican Cornbread

Cornbread has always been one of those items I could take or leave.  Not any more!

Here is the Mexican Cornbread I brought to the tennis party. Enjoy!

2 eggs, lightly beaten
1/4 cup corn oil
1 cup buttermilk
1 1/2 cups shredded cheese
1 large onion chopped
1 (8oz) can cream-style corn
1 can chopped green chilles
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350°. Grease an 8 or 9 inch square baking dish or a cast iron skillet.

In large bowl combine eggs, corn oil, and buttermilk. Add shredded cheese, creamed corn, onions, and chilles. Mix well.

In small bowl wisk together corn meal, flour, baking powder, baking soda, and salt.

Gradually add dry ingredients to egg and corn mixture.

Pour into greased pan and bake for 30 – 40 minutes or until an inserted toothpick comes out clean.

Can serve warm or at room temp but is best warm!

 

November 17, 2008

Carnitas

Posted by kimlj under Bunco, Mexican, Pork | Tags: , |
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Carnitas Roast

Carnitas Roast

This recipe is a mixture of mine and  a very good friends, who is also one of my favorite cooks. Thanks John Flynn

1 Pork Boston Butt about 4-5 lbs.  It is hard to find smaller.  If making for a small group and you don’t want leftovers you could always cut it in half and freeze 1 for later.

1 Tbs. salt

1 tsp. coriander

1 tsp. Oregano

1 tsp. Fennel seed

1 1/2 tsp. cumin

2 onions sliced

2-3 carrots chopped.  I usually have mini carrots on hand and just throw in about a cup.

About 4 cups of Orange Juice

Put pork in a lg. stock pot and cover with water and Orange Juice.  About 4 cups each.  This will vary depending on the size of your pot.  I always lean toward more O.J. then water.  Add spices and bring to a boil.  Cover and simmer for 3-4 hours.  Remove Pork and put in a foil lined baking pan(easier to clean up!)fat side up.  Top with some of the onions and roast uncovered at 350° for 1 – 1 1/2 hours

Remove from oven and shred with 2 forks.  Serve with flour tortillas, sour cream and pico de gallo.(recipe below)

Pico de Gallo

1 bunch of cilantro chopped

1/2 onion diced

5-6 Roma tomatoes diced

Mix together sprinkle with salt if desired and serve.  Depending on your taste you can add a half of a jalapeno seeded and chopped.

Carnitas Burrito

Carnitas Burrito

 

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