Traditional Family Favorites Archives - Bueno Foods

Fruit Empanaditas

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Dessert-Fruit-Empanaditas-3-150x150 Fruit Empanaditas
Fruit Empanaditas
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Little fruit turnovers.
Servings
2 dozen
Servings
2 dozen
Dessert-Fruit-Empanaditas-3-150x150 Fruit Empanaditas
Fruit Empanaditas
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Little fruit turnovers.
Servings
2 dozen
Servings
2 dozen
Ingredients
Dough
Servings: dozen
Units:
Instructions
  1. Using food processor, coarsely grind cooked fruit. Do not puree.
  2. Transfer to a bowl. Add sugar and spices.
  3. In a separate bowl, for the dough, sift flour, baking powder and salt together.
  4. Cut in shortening. Add water. Knead by hand until dough is smooth.
  5. Preheat oven to 375ºF to 400ºF.
  6. Roll out dough on a lightly floured surface to ⅛ inch thick. Cut the dough in round pieces 3 inches in diameter. (Hint: A 13 oz. coffee can is perfect to cut dough.) Roll out each round piece to about 4 ½ inches in diameter.
  7. Fill with 1 heaping tablespoon filling. Dip fingertip in cold water and moisten bottom half of circle. Fold dough over filling and press together with fingertips or fork.
  8. Place empanaditas on a cookie sheet. Puncture top of each empanadita twice with fork. Bake at 375ºF for 25 minutes and at 400ºF for 5 more minutes.
Recipe Notes

Makes approximately 2 dozen 4 ½ inch, 1 ½ oz. empanaditas.

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Traditional New Mexican Green Chile Sauce (from Green Chile Package)

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GC-Sauce-from-GC-Package-1-150x150 Traditional New Mexican Green Chile Sauce (from Green Chile Package)
Green Chile Sauce from Package
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Traditional New Mexican Green Chile Sauce as featured on our Green Chile packaging.
Servings
2.5 cups
Servings
2.5 cups
GC-Sauce-from-GC-Package-1-150x150 Traditional New Mexican Green Chile Sauce (from Green Chile Package)
Green Chile Sauce from Package
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Traditional New Mexican Green Chile Sauce as featured on our Green Chile packaging.
Servings
2.5 cups
Servings
2.5 cups
Ingredients
Servings: cups
Units:
Instructions
  1. Heat ½ tsp. oil in saucepan. Sauté onion and garlic until transparent.
  2. Add frozen green chile and water. Cook over medium heat until chile is defrosted. Add salt. Simmer.
  3. Heat remaining oil over medium heat in skillet. Add flour. Whisk 10 minutes.
  4. Add roux to sauce. Mix thoroughly. Bring to a boil (at least 165ºF.).
  5. Lower heat, cover, and simmer for 12 minutes.
Recipe Notes

Yields: 2½ cups.

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Red Chile Korean Style BBQ Tacos

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Our Red Chile Korean Style BBQ Tacos are the perfect fusion of New Mexican and Korean BBQ.  If you love New Mexican red chile and the tanginess of Korean BBQ, these tacos will become your favorite!

 

This recipe features our New Mexican Red Chile Sauce

A traditional New Mexican style red chile sauce perfect as a topping for enchiladas, burritos and eggs. But it can also be used as a pizza base instead of the marinara sauce or as a marinade for a variety of proteins.  Add a Crockpot and a little time and your savory dinner is done! Use as a shortcut to have more time and energy for the things in life most important to you!

SALSA-RCS-Red-Chile-Korean-BBQ-Tacos-2-150x150 Red Chile Korean Style BBQ Tacos
Red Chile Korean Style BBQ Tacos
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Servings
12 tacos
Servings
12 tacos
SALSA-RCS-Red-Chile-Korean-BBQ-Tacos-2-150x150 Red Chile Korean Style BBQ Tacos
Red Chile Korean Style BBQ Tacos
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Servings
12 tacos
Servings
12 tacos
Ingredients
Red Chile Korean Style BBQ Beef
Tacos
Servings: tacos
Units:
Instructions
Red Chile Korean Style BBQ Beef
  1. Combine first seven ingredients (except beef or vegetable oil) into baking dish.
  2. Slice raw beef thinly against grain.
  3. Add beef to marinade, mix thoroughly and cover with plastic wrap.
  4. Refrigerate for at least 2 hours or overnight.
  5. Remove from refrigerator and let stand prior to searing.
  6. In a large skillet, heat vegetable oil over medium-high.
  7. Sear marinated beef pieces one at a time two to three minutes per side until caramelized.
  8. Remove cooked beef pieces from skillet and reserve on plate. Yield: About 3 cups
Tacos
  1. Heat tortillas.
  2. Add ¼ cup cooked meat to tortilla.
  3. Garnish each taco with approximately 2 Tbsp. cabbage, 1 Tbsp. avocado and 2 tsp. onion and 1 tsp. cilantro.
  4. In a small bowl, combine sour cream and lime juice to make a crema. Drizzle 1 Tbsp. crema over each taco or an amount to your liking.
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Christmas Roast® Braised Beef Tacos

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Our Christmas Roast® Braised Beef Tacos are perfect for Taco Tuesdays or any weeknight dinner. The slow cook makes succulent and tender shredded beef tacos.

Our Christmas Roast® Salsa features in this recipe:

Everyone knows the delight of “Christmas”—green and red together in harmony.  For this top seller, we hand pick the perfect proportion of freshly harvested sun ripened red chile and green chile (our Christmas Roast® chile), roast it to perfection and combine it with premium garlic and spices. We promise it will delight your taste buds and bring peace to your yearning for red and green!  Simply put, this is the Baca family favorite and the most premium of our Salsas. Certified New Mexico grown.

SALSA-Christmas-Roast-Braised-Beef-Tacos-1-150x150 Christmas Roast® Braised Beef Tacos
Christmas Roast® Braised Beef Tacos
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Servings
12 tacos
Servings
12 tacos
SALSA-Christmas-Roast-Braised-Beef-Tacos-1-150x150 Christmas Roast® Braised Beef Tacos
Christmas Roast® Braised Beef Tacos
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Servings
12 tacos
Servings
12 tacos
Ingredients
Taco Assembly
Servings: tacos
Units:
Instructions
Beef Preparation
  1. For dry rub, combine salt, pepper, garlic powder, paprika and cumin.
  2. Coat all sides of beef with dry rub.
  3. Tightly wrap meat in plastic, place in container. Cover.
  4. Refrigerate for 2 hours or overnight.
  5. Remove dry rubbed beef from refrigerator. Let stand at room temperature before searing.
  6. In large skillet, heat 2 Tbsp. vegetable oil over medium-high.
  7. Sear each side of beef for 2-3 minutes. Reserve.
  8. To large crockpot add salsa and cola. Stir to combine.
  9. Place seared meat over sauce mixture. Cover and slow-cook on LOW setting for 6 to 8 hours. At 6 hours, check for desired tenderness of beef.
  10. Remove meat from sauce and shred or slice for tacos.
Taco Assembly
  1. To medium skillet, add 1 Tbsp. oil and heat over medium heat.
  2. Lightly sauté corn tortillas until warm and flexible.
  3. Stack tortillas on plate and reserve.
  4. Assemble each taco with sliced or shredded beef, cabbage, onion, radish and cilantro. Top with cheese crumbles. Option: Substitute 1 doz. pkg. BUENO® Skinny Mini® Tortillas instead of Corn Tortillas.
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Breakfast Burritos

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Breakfast Burritos are a perfect accompaniment to a day of outdoor activity. Potatoes, eggs and chorizo make the perfect combination for a hearty meal!

FT-Breakfast-Burritos-1-150x150 Breakfast Burritos
Breakfast Burritos
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Servings
Six 7 oz. servings
Servings
Six 7 oz. servings
FT-Breakfast-Burritos-1-150x150 Breakfast Burritos
Breakfast Burritos
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Servings
Six 7 oz. servings
Servings
Six 7 oz. servings
Ingredients
Servings: 7 oz. servings
Units:
Instructions
  1. In a large non-stick skillet, heat oil over medium heat. Sauté onion.
  2. Add potatoes. Fry until golden about 15 minutes.
  3. Add eggs. Cook until scrambled. Place aside.
  4. In a separate skillet, cook chorizo over medium heat 5 minutes. Drain on paper towels.
  5. Combine chorizo with egg mixture. Add spices. Return to low heat and stir until blended.
  6. Evenly divide mixture among 6 tortillas. Roll into burritos. Secure with toothpicks.
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Caldito de Calabacita

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The word “caldito” is actually in its literal New Mexican translation, a word for flattery. Yet, many New Mexicans often refer to “caldito” (the diminutive form of caldo) to mean “caldo” or broth. For our family however, a caldo or caldito, was much more than a broth. It was a comfort food. Time and again, entering the house on a cold, blustery, winter’s day or when we weren’t feeling all that well, our mother would prepare a simple soup of vegetables, a little meat, and spices, which melded together to create a savory broth that warmed us from the inside out. It also, had the power to comfort us and to make us feel safe. Even now, this “little broth” can take us back to those times. Try this version of “caldito” or “ little soup” for your family. It’s simple to make yet flavorful. If you find it a little too spicy for some members of the family, separate some for them before adding the chile.

 

This recipe uses our classic green chile:  https://buenofoods.com/green-chile/

We use Kitchen Bouquet Browning & Seasoning Sauce. https://en.wikipedia.org/wiki/Kitchen_Bouquet

GC-Caldito-de-Calabacita-150x150 Caldito de Calabacita
Calidito de Calabacita
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Caldito de Calabacita is a simple soup of zucchini, potato, green chile and sirloin, which melded together, creates a savory broth that warms the soul.
Servings Prep Time
Eight 8 oz. Servings 5 minutes
Cook Time
45 minutes
Servings Prep Time
Eight 8 oz. Servings 5 minutes
Cook Time
45 minutes
GC-Caldito-de-Calabacita-150x150 Caldito de Calabacita
Calidito de Calabacita
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Caldito de Calabacita is a simple soup of zucchini, potato, green chile and sirloin, which melded together, creates a savory broth that warms the soul.
Servings Prep Time
Eight 8 oz. Servings 5 minutes
Cook Time
45 minutes
Servings Prep Time
Eight 8 oz. Servings 5 minutes
Cook Time
45 minutes
Ingredients
Servings: 8 oz. Servings
Units:
Instructions
  1. Cut sirloin/steak into ¼ to ½ inch cubes.
  2. Cut potato and zucchini into ½ inch cubes.
  3. Heat oil over medium high in a 2-3 quart saucepan or large skillet.
  4. Add meat, potato and zucchini and cook until browned, approximately 10 minutes. Stir periodically.
  5. Stir in flour, cumin and granulated garlic. Cook to brown flour, approximately 3-5 minutes.
  6. Add water.
  7. Stir in green chile and browning sauce.
  8. Simmer for 30 minutes or until cooked or desired consistency is achieved. If thinner consistency is desired, stir in more water.
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New Mexico Caldillo Style Steaks

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These New Mexico Caldillo Style Steaks are comfort food at its best. Sirloin steaks in a Hatch green chile gravy-like sauce are easy and delicious!

 

This recipe uses our best selling Hatch Green Chile Sauce in a convenient jar!  https://buenofoods.com/salsa/

 

GC-NM-Style-Caldillo-Steaks-2-150x150 New Mexico Caldillo Style Steaks
New Mexico Caldillo Style Steaks
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The word “Caldillo” is sometimes used to refer to a stew made with a light broth or with a saucy-like consistency found in a ragout or fricassee. We borrowed the word to describe this dish because it has a gravy-like sauce that is not at all spicy and perfect for growing families. The recipe is easy to make and you can get it to the table in under 45 minutes.
Servings Prep Time
Four 5 oz. Servings 15 minutes
Cook Time
25 minutes
Servings Prep Time
Four 5 oz. Servings 15 minutes
Cook Time
25 minutes
GC-NM-Style-Caldillo-Steaks-2-150x150 New Mexico Caldillo Style Steaks
New Mexico Caldillo Style Steaks
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The word “Caldillo” is sometimes used to refer to a stew made with a light broth or with a saucy-like consistency found in a ragout or fricassee. We borrowed the word to describe this dish because it has a gravy-like sauce that is not at all spicy and perfect for growing families. The recipe is easy to make and you can get it to the table in under 45 minutes.
Servings Prep Time
Four 5 oz. Servings 15 minutes
Cook Time
25 minutes
Servings Prep Time
Four 5 oz. Servings 15 minutes
Cook Time
25 minutes
Ingredients
Servings: 5 oz. Servings
Units:
Instructions
  1. Combine flour, black pepper and cumin in a plate or pan.
  2. Roll each steak in flour mixture and set aside.
  3. Heat oil over medium high heat in 12 inch skillet or Dutch oven.
  4. Add steaks. Brown about 5 minutes on each side or until done.
  5. Add green chile sauce and broth.
  6. Increase heat to bring to a slow boil. Reduce heat and simmer 15 minutes.
  7. Remove steaks and set aside.
  8. In a bowl, combine cornstarch and hot water. Stir to dissolve.
  9. Add cornstarch mixture to simmering sauce and stir well.
  10. Add steaks and simmer an additional 5 minutes. One serving equals approximately 3 oz. steak with 2 oz. sauce
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Vegetarian Zucchini Burritos

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These flavorful Vegetarian Zucchini Burritos combine New Mexico green chile, zucchini, roasted corn and tomatoes. They are perfect for the vegetarian who is seeking a flavorful and hearty meal.

GC-Burritos-Vegetarian-Zucchini1-150x150 Vegetarian Zucchini Burritos
Vegetarian Zucchini Burritos
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Servings Prep Time
Six 6 oz. burritos 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
Six 6 oz. burritos 5 minutes
Cook Time
10-15 minutes
GC-Burritos-Vegetarian-Zucchini1-150x150 Vegetarian Zucchini Burritos
Vegetarian Zucchini Burritos
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Servings Prep Time
Six 6 oz. burritos 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
Six 6 oz. burritos 5 minutes
Cook Time
10-15 minutes
Ingredients
Servings: 6 oz. burritos
Units:
Instructions
  1. Heat oil over medium heat in a non-stick skillet. Sauté zucchini until golden.
  2. Add onion and garlic and sauté for 3 minutes.
  3. Add green chile, corn, salt, and pepper to zucchini mixture.
  4. Cook over medium heat until temperature reaches 165˚ F.
  5. Cover and simmer 5-8 minutes, stirring occasionally.
  6. Stir in tomatoes and a pinch of oregano (optional). Continue cooking an additional minute. Remove from heat.
  7. Warm each tortilla on hot griddle. Place ½ cup of zucchini mixture in middle of each tortilla and sprinkle with 2 Tbsp. cheese.
  8. Roll into a burrito. Repeat for each burrito.
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Hatch Enchiladas Encantadas

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These Hatch Enchiladas Encantadas are a delicious combination of Hatch Green Chile, chicken and jack cheese. They are perfect for a quick weeknight dinner or a Friday potluck.

Enchiladas-GC-Hatch-Encantadas-Rev-1-150x150 Hatch Enchiladas Encantadas
Hatch Enchiladas Encantadas
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Servings
Ten 6 oz. servings
Servings
Ten 6 oz. servings
Enchiladas-GC-Hatch-Encantadas-Rev-1-150x150 Hatch Enchiladas Encantadas
Hatch Enchiladas Encantadas
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Servings
Ten 6 oz. servings
Servings
Ten 6 oz. servings
Ingredients
Servings: 6 oz. servings
Units:
Instructions
  1. Heat oil in a small skillet. Quickly fry one tortilla at a time in hot oil. Drain on paper towels.
  2. Heat green chile sauce in a saucepan over low heat.
  3. In a casserole dish, alternately layer fried tortillas dipped in heated green chile sauce, shredded chicken, green chile sauce, onion and cheese until all ingredients are used.
  4. Bake uncovered at 350º for 20 minutes or until cheese is melted.
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Mama’s Basic Red Chile Sauce

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Mama’s Basic Red Chile Sauce is our mother’s basic recipe for a traditional New Mexican red chile sauce. She adds a pinch of sugar like her grandmother did.

Mamas-Basic-Red-Chile-Sauce-Feb-14-July-150x150 Mama’s Basic Red Chile Sauce
Mama’s Basic Red Chile Sauce
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Rating: 3.67
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Servings
24 oz.
Servings
24 oz.
Mamas-Basic-Red-Chile-Sauce-Feb-14-July-150x150 Mama’s Basic Red Chile Sauce
Mama’s Basic Red Chile Sauce
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Servings
24 oz.
Servings
24 oz.
Ingredients
Servings:
Units:
Instructions
  1. Heat water in saucepan over low to medium heat.
  2. Add frozen red chile allowing the chile to defrost and cook.
  3. Meanwhile, heat olive oil in a separate saucepan over medium heat.
  4. Sprinkle in flour to make roux. Stir in garlic while browning roux.
  5. Stir simmering red chile and water into roux, eliminating any lumps.
  6. Add oregano, salt and sugar. Stir and bring to a boil.
  7. Reduce heat and cover. Simmer 10-15 minutes.
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Stacked Enchilada Casserole

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This Stacked Enchilada Casserole has been a traditional Baca family favorite for decades. The best part is cold leftovers the next morning!

RC-Cheese-Enchiladas4-150x150 Stacked Enchilada Casserole
Stacked Enchilada Casserole
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Servings
Eights 8 oz. servings
Servings
Eights 8 oz. servings
RC-Cheese-Enchiladas4-150x150 Stacked Enchilada Casserole
Stacked Enchilada Casserole
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Servings
Eights 8 oz. servings
Servings
Eights 8 oz. servings
Ingredients
Servings: 8 oz. servings
Units:
Instructions
  1. Heat the red chile sauce.
  2. Quickly dip one tortilla at a time in a pot of boiling water and then into the heated red chile sauce.
  3. Place four of the dipped tortillas side by side in a shallow dish (9" x 13" x 2"). Spread about ¾ cup of the sauce evenly over the tortillas. Sprinkle with ¼ cup onion. Add another layer of tortillas. Spread with ¾ cup chile sauce and ¼ cup onion. Add final layer.
  4. Pour 1 ½ cups of chile sauce evenly over stacks. Top with cheese and remaining onion. Bake at 400° for 5 minutes, or until cheese is melted. Pour remaining chile sauce over individual servings as desired. Garnish liberally with shredded lettuce and diced tomato. Makes six generous servings.
Recipe Notes

Option: You may substitute 2-16 oz. jars BUENO® New Mexico Red Chile Sauce instead of making the red chile sauce from scratch.

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Torta de Huevo (Egg Fritters) In Red Chile Sauce

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Torta de Huevo  are Egg Fritters in Red Chile Sauce.  These are a traditional Lenten dish in New Mexico, often eaten on Good Friday.  Omit the shrimp and they become a perfect meal for vegetarians!

RC-Torta-de-Huevo-Rev-2-Stack-150x150 Torta de Huevo (Egg Fritters) In Red Chile Sauce
Torta de Huevo (Egg Fritters)
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RC-Torta-de-Huevo-Rev-2-Stack-150x150 Torta de Huevo (Egg Fritters) In Red Chile Sauce
Torta de Huevo (Egg Fritters)
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Ingredients
Torta de Huevo
Red Chile Sauce
Servings:
Units:
Instructions
Torta de Huevo
  1. Beat egg whites until stiff. In a separate bowl, beat egg yolks.
  2. Combine beaten egg whites, beaten egg yolks, garlic, flour, salt, baking powder and shrimp. Fold together lightly, by hand.
  3. Lightly coat a non-stick skillet with cooking spray. Heat.
  4. Drop batter by heaping tablespoonfuls onto heated skillet. Cook both sides over medium heat until golden.
  5. Drain on paper towels.
  6. Proceed to Red Chile Sauce.
  7. Note: You may also fry tortas in vegetable oil.
Red Chile Sauce
  1. Heat water in saucepan over low to medium heat.
  2. Add frozen red chile and cook about 10-15 minutes.
  3. Meanwhile, heat oil over low heat in medium skillet. Add flour. Stir constantly to make a golden brown roux.
  4. Stir red chile puree into roux.
  5. Add remaining ingredients. Stir and bring to a slow boil.
  6. Reduce heat and cover. Simmer for 10-15 minutes. For Torta De Huevo only: drop prepared tortas into sauce and simmer 5 more minutes.
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Blue Corn Red Chile Cheese Enchiladas

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Blue Corn Red Chile Cheese Enchiladas are a traditional New Mexican favorite. They are the perfect comfort food for vegetarians and native New Mexicans! This recipe is from the Baca family archives and a favorite for special celebrations!

These enchiladas use our finest and most premium red chile puree: Special Reserve.

Enchiladas-Blue-Corn-Red-Chile1-150x150 Blue Corn Red Chile Cheese Enchiladas
Blue Corn Red Chile Cheese Enchiladas
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The blue corn tortillas from the Pueblo Indian tradition in combination with red chile from the New Mexican tradition make these a special dish, unique to New Mexican cuisine.
Enchiladas-Blue-Corn-Red-Chile1-150x150 Blue Corn Red Chile Cheese Enchiladas
Blue Corn Red Chile Cheese Enchiladas
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The blue corn tortillas from the Pueblo Indian tradition in combination with red chile from the New Mexican tradition make these a special dish, unique to New Mexican cuisine.
Ingredients
Servings:
Units:
Instructions
Sauce
  1. Heat oil over low heat. Add flour, stirring constantly until golden brown to make a roux.
  2. Add red chile and 1 container of cold water. Depending on your preferred consistency, you can add more or less water.
  3. Add garlic, salt, and oregano and simmer uncovered for at least 20 minutes. The longer you cook, the thicker the sauce becomes.
Enchiladas
  1. In a separate skillet, heat oil. Fry tortillas one at a time. After frying each tortilla, drain on paper towel.
  2. Assemble the casserole, using a 9x9 square casserole dish. Dip each blue corn tortilla in red chile sauce. Place in casserole dish until bottom of dish is covered with one layer.
  3. Place a generous portion of red chile sauce over each tortilla to cover the entire layer.
  4. Sprinkle first layer with onion and cheese. Continue to build the layered casserole with fried tortillas, red chile sauce, onion and cheese until all ingredients are used.
  5. Bake at 350° for 10 minutes or until cheese melts.
Recipe Notes

Note: Blue corn is delicate and tortillas may separate while frying.  No worries. Assemble as usual.  Once they are within the casserole, no one will ever know! But the delicate and sweet taste of blue corn in combination with the red chile sauce make these enchiladas an example of true and traditional New Mexican cuisine.

Option: Pour remainder of chile sauce over individual servings if desired.

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Corn Quesadilla

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This simple Corn Quesadilla is perfect for a light lunch or an afternoon snack. Get the crisp crunch without the fat of a corn chip.

QuesadillasBaked1-150x150 Corn Quesadilla
Corn Quesadilla
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Votes: 1
Rating: 5
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Servings
One 3.5 oz.
Servings
One 3.5 oz.
QuesadillasBaked1-150x150 Corn Quesadilla
Corn Quesadilla
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Servings
One 3.5 oz.
Servings
One 3.5 oz.
Ingredients
Servings: 3.5 oz.
Units:
Instructions
  1. Top corn tortilla with cheese.
  2. Sprinkle onion over cheese.
  3. Place on a cookie sheet and bake from 2-3 minutes or until corn tortilla is golden brown and crisp.
  4. Top with salsa.
Recipe Notes

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Bean Burritos

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These Bean Burritos are simple and nutritious. Start with whole pinto beans, seasoned with onion and garlic and mash with cheese. Roll into a burrito.

RCBurritosBean1-150x150 Bean Burritos
Bean Burritos
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Rating: 2
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Servings
Six
Servings
Six
RCBurritosBean1-150x150 Bean Burritos
Bean Burritos
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Servings
Six
Servings
Six
Ingredients
Servings:
Units:
Instructions
  1. Sauté onion and garlic in a skillet lightly coated with a non-stick cooking spray.
  2. Add pinto beans and oregano. Simmer mixture until any excess moisture has evaporated. Mash mixture
  3. Stir ½ cup of the cheese into beans, allowing cheese to melt.
  4. Spoon 2/3 cup bean mixture onto each tortilla. Roll up, placing each burrito seam side down.
  5. Pour 1/3 cup of red chile sauce over each burrito and sprinkle ¼ cup cheese on top of each burrito.
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Carne Adobada (Cured Meat)

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Carne Adobada is a New Mexican favorite. Marinate pork strips in traditional red chile puree seasoned with garlic and oregano.

Carne-Adovada-150x114 Carne Adobada (Cured Meat)
Carne Adobada (Cured Meat)
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Votes: 3
Rating: 4.33
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Servings
Six 4 oz.
Servings
Six 4 oz.
Carne-Adovada-150x114 Carne Adobada (Cured Meat)
Carne Adobada (Cured Meat)
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Rating: 4.33
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Servings
Six 4 oz.
Servings
Six 4 oz.
Ingredients
Servings: 4 oz.
Units:
Instructions
  1. Place pork strips into a deep baking dish.
  2. In a bowl, combine red chile, garlic, salt, coarse chile and oregano.
  3. Pour mixture over meat.
  4. Marinate in refrigerator up to 24 hours.
  5. Bake uncovered at 350º for 1 hour.
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Fish Tacos

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Fresh fish tacos with white fish, green cabbage, avocado and Mexican cheese will delight the taste buds on a spring day!

FishTacos1-150x150 Fish Tacos
Fish Tacos
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Servings Prep Time
12 3 oz. tacos 5-10 minutes
Cook Time
15-20 minutes
Servings Prep Time
12 3 oz. tacos 5-10 minutes
Cook Time
15-20 minutes
FishTacos1-150x150 Fish Tacos
Fish Tacos
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Servings Prep Time
12 3 oz. tacos 5-10 minutes
Cook Time
15-20 minutes
Servings Prep Time
12 3 oz. tacos 5-10 minutes
Cook Time
15-20 minutes
Ingredients
Servings: 3 oz. tacos
Units:
Instructions
  1. Heat oven on high broil.
  2. Meanwhile, heat olive oil in large sauté pan over medium-high heat. Add fish fillets and cook until fish flakes easily with fork; approximately 10-15 minutes. Add salt and pepper, if desired.
  3. Flake fish for taco assembly.
  4. Prepare cabbage by mixing with cider vinegar and set aside.
  5. Place tortillas in a single layer on a cookie sheet and place in oven to warm for 2 minutes; flip once.
  6. Assemble tacos by layering fish, cabbage, avocado and cheese. Add salsa if desired.
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Fajitas in a Flash!

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These Fajitas In A Flash with beef or chicken and pepper and onions are perfect for a weekday supper when you are short on time.

fajitas Fajitas in a Flash!
Fajitas in a Flash!
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Servings
Six 7 oz.
Servings
Six 7 oz.
fajitas Fajitas in a Flash!
Fajitas in a Flash!
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Servings
Six 7 oz.
Servings
Six 7 oz.
Ingredients
Servings: 7 oz.
Units:
Instructions
  1. Heat oil in skillet over medium heat. Brown meat or poultry.
  2. When halfway done, add strips of bell pepper and onion.
  3. Add sauce. Simmer uncovered until tender, about 10-12 minutes.
  4. Warm tortillas. Scoop mixture onto each tortilla, dividing the fill and garnishes equally among the 12 tortillas.
  5. One serving is about 4 oz. fill, two tortillas, ½ cup lettuce, 2 tsp. each of cheese, tomatoes and salsa and two slivers avocado.
Recipe Notes

Per serving (chicken): Calories: 230, Protein 20g, Fat 6g, Cholesterol 40mg, Sodium 380mg, Carbohydrate 24g, Vitamin A 6%, Vitamin C 25%, Calcium 15%, Iron 15%.
Per serving (beef): Calories: 240, Protein: 19g, Fat 8g, Cholesterol 40mg, Sodium 380mg, Carbohydrate 24g, , Vitamin A 6%, Vitamin C 25%, Calcium 15%, Iron 20%.
Option: You may substitute wheat tortillas instead of corn, if you prefer.

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Stuffed Sopaipillas

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The puffed pillow of fried bread called the sopaipilla was thought to be “invented” in Albuquerque over 200 years ago. A good thing made even better when stuffed with a wonderful bean and green chile sauce mixture.

StuffedSopaipillas1-150x150 Stuffed Sopaipillas
Stuffed Sopaipillas
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Votes: 2
Rating: 4
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Servings
Eight 12 oz.
Servings
Eight 12 oz.
StuffedSopaipillas1-150x150 Stuffed Sopaipillas
Stuffed Sopaipillas
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Rating: 4
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Servings
Eight 12 oz.
Servings
Eight 12 oz.