Tio's chicken taquitos

 Oh my!  Went to visit and help out my friend, Sally Schuman, with her computer.  They had just finished dinner with their renters (Armando and Jared) and the mom/sister (Miss Evelyn) who was visiting from El Salvadore and they had made Tio's Chicken Taquitos.  I had already eaten dinner but they sat me down with one of these and let me tell you, altho I was only to each a bit, I ate the whole thing and could have eaten more But I was smart and polite and just asked for the recipe  The mom/aunt doesn't speak English but Sally's son, Rob,  sent me the instructions.

NOTE:  Rob and his friends usually go to BJs and pick up the container of their freshly made salsa and use this instead of going thru the bother of cooking the peppers, tomatoes and onion...and then Rob arrived with a new container of BJ's salsa.  This is what's for dinner tonight!  I'm going to include pictures as a warning that it takes a bit of practice to get it correct.  My biggest problem was (1) not having my right hand which is currently in a brace and (2) I needed to learn to roll it up correctly.  I started out rolling it with the stuffings in the middle.  Quickly I figured out to place the stuffing on the edge toward me and rolling it a bit tightly.

Good morning,

Ingredients:

Yellow Corn Taco Shells

Chicken

Chicken Broth

Red and Green Pepper

Tomatoes

Onion

Garlic

Olive Oil

Pepper Jack Cheese - shredded

Boil chicken in chicken broth with garlic until it is cooked enough to shred - once cooked fully - shred chicken.

slice pepper and cook in garlic butter (Giant Eagle has great garlic butter) until just a little less crisp than raw. squeeze tomato over pepper mix including tomato juice stir and cook on low for about 5 minutes OR USE THE BJ FRESH SALSA HERE

Preheat the yellow corn taco shells in the microwave before stuffing with chicken and pepper mix roughly 30 seconds or so depending on microwave voltage (MINE IS 1000w)

Heat a frying pan filled with olive oil to a temperature that will fry the corn shell - you want a deep-fried taste without deep frying.

Wrap chicken, pepper mix in preheated yellow corn taco corn shell and fry in olive oil.

Serve with avocado slices and El Salvadorian Crema -  you can use sour cream but Crema will enhance the taste. CREMA CAN BE FOUND IN MEXICAN STORES and I had planned on going into Lorain for some but never got to it.

Enjoy

-- 

Rob Cook

Armando finger shredded his chicken and that's how he's always done.  There was not one chunk of chicken so it rolls really nicely.

Mexican Blend will be better but cheddar was fine this time.

Paper towels under and over the corn tortillas.  3 or 4 at a time which gives me time to roll and be ready for the next batch.

This is how I learned the 1 minute in the microwave my friends told me was WRONG.  These were like chips.  I lowered it to 30 seconds and it was perfect.

This was my first attempt,WRONG!  but you get the idea

This was the more correct way to roll if you are one handed...or even if you have two.

                         Much better!

So there is not a lot of Olive Oil in the pan but it does need to be heated first.  Then lower the temps.

Dawn's Tortilla Soup

Everyone enjoys this soup...and my cook book might not last forever...just noticed a spill!  So here it is for posterity...and anyone else who might want it!

cynco de mayo 2012=TACO MONKEY BREAD

Not being Mexican, thinking about Cynco de Mayo Day isn't on my agenda.  BUT, this recipe was and it's perfect for today.  We used to eat something similar ,  called Bubble Up Pizza, back in the day.  But, sniff sniff, we only have 2 around the table these days so I bought the small can of biscuits.  It'll work.  Thanks Pillsbury!

INGREDIENTS
1-1/2     lb lean ground beef
1 T taco seasoning mix
2 cans Pillsbury Grands Flaky layers refrigerated biscuits
2 cups cheddar cheese, shredded
1/2 cup chopped tomato
1/4 cup chopped red onion
1 vaocado, pitted, peeled, and diced
1 T chopped cilantro
1 medium lime, squeezed
Salt and pepper to taste
1 cup shredded iceberg lettuce
1 cup sour cream

DIRECTIONS
1.  Heat oven to 350 F, Spray 9x5" loaf pan with cooking spray
2.  in a 12" skillet, cook ground beef with taco seasoning mix over med-high heat, stirring occasionally, until thoroughly cooked; set aside.
3.  Separate each can of dough into 8 biscuits; cut each into quarters.  In large bowl, toss biscuit pieces with cooked ground beef and cheddar cheese. Pour into loaf pan.
4. Bake 35 minutes or until dark golden brown.
5.  Meanwhile, in medium bowl, toss tomato, onion, avocado, cilantrol, lime juice, salt and pepper
6.  Cool bread in pan 5 minutes.  Place lettuce mix on serving plate.  Invert bread onto plate over lettuce.
7.  Top with sour cream and tomato-avocado mixture. Serve immediately

You'll need a pile of napkins to wipe your fingers...they're going to get messy.

Tastes Like Chicken.  Substitute shredded chicken for the ground beef in this recipe for a great flavor twist.
Top it Off!  Don't feel limited in your toppings for this recipe!  Feel free to add your favorite salsa, hot sauce, or other taco garnishes for a totally delicious meal or snack

another kraft goodie....Layered Mexican Bake

1-1/2 lb. extra-lean ground beef

1 large onion, chopped

2 green peppers, chopped

4 tsp. chili powder

2-1/2 cups chunky red salsa

2 pkg. (10 oz. each) frozen corn

6 high-fiber whole wheat tortillas (8 inch)

1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Make It!

HEAT oven to 375ºF.

BROWN meat with onions and peppers in large skillet on medium-high heat. Stir in chili powder; cook 1 min. Add salsa and corn; mix well. Simmer 5 min.

SPREAD 2 cups meat sauce onto bottom of 13x9-inch baking dish; top with layers of 2 tortillas, 1 cup meat sauce, sour cream and 1/2 cup cheese. Cover with 2 tortillas, 2 cups of remaining meat sauce and half of remaining cheese; top with remaining tortillas and meat sauce. Cover with foil.

BAKE 30 min. or until casserole is heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted.

We had this tonight for dinner. very fast and easy. very good, too, I might add. I didn't have the whole wheat tortillas but the floured ones worked just as well. Since there's just Robert and me, I used the old small PC deep dish baker and the tortilla worked perfectly well, size well...which of course I know none of you need to do.