Favorite Mexican dishes

I thought I would share a few of the recipes I have received or discovered over the years. Take care and I’ll be seeing you around…Agnes.

Fresh Salsa

Soak 1/2 cup chopped Vidalia onion in cold water, 15 minutes; drain. Toss with 3 diced tomatoes, 1 diced seeded jalapeno, 1 minced garlic clove and 1/3 cup chopped cilantro. Add lime juice and salt to taste.

Salsa Verde

Toss 1 pound husked tomatillos, 1 jalapeno and 2 unpeeled garlic cloves with olive oil and salt. Broil until charred; cool. Peel the garlic and puree with the tomatillos, jalapeno, 2 scallions and 1/2 cup cilantro. Add lime juice and salt to taste.

Refried Beans

(Directly from a Texas friend…agnes.)

I grew up in Texas, with Mexican food is my comfort food. Dry beans is one of the main-stays of Mexican food with refried beans being one of my favorites. Refried beans are made with fresh prepared lard and cracklings. Here is my Mom’s recipe.

4 cups cooked pinto beans, plus cooking liquid

4 tablespoons lard and/or cracklings (put cracklings in food processor

Salt and hot sauce, to taste

Instructions: In a large skillet, melt lard over medium heat. Add beans and stir until they just start to brown, about 3 minutes. Mash beans, and season with salt and hot sauce. Also, add a little of the cooking liquid from the beans if they get too dry. Serve with chips or as a side dish with any Mexican main dish. Yield: 4 servings

Taco Salad

16 ounces lean ground beef

1 (1.25 ounce) package taco seasoning mix

1 head iceberg lettuce, shredded

1 Vidalia onion, chopped

1 bunch green onions, chopped

2 (15 ounce) can kidney beans, drained

4 large tomatoes, chopped

½ cup or more sliced black olives

8 ounces shredded Cheddar cheese

1 large package restaurant style corn chips

Sour Cream

1 quart good salsa

Directions: Prepare the ground beef as directed by taco seasoning package, stir in beans and set aside. In a large bowl place lettuce. Put the onion, green onion, sour cream, tomatoes, olives, cheese and chips in induvial serving dishes. To serve, place lettuce in center of plate, place meat/bean sauce over lettuce cover with desired toppings, add salsa and sour cream. Add corn chips around the outside edge of plate and serve immediately.

Beef Enchiladas

1 pound lean ground beef

1 small Vidalia onion, chopped

1 (1.5 ounce) package dry enchilada sauce mix 

10 (10 inch) flour tortillas

2 cups shredded Cheddar cheese

1 (2.25 ounce) can sliced black olives, drained

Directions: Preheat oven to 350 degrees F. In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender. Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9×13 inch baking dish. On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Tightly roll the tortillas and place seam side down in the baking dish. Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives. Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted. Serves 5 – 6.

Mexican Soup

(I call it Pantry Mexican Soup)

1 pound of extra lean ground beef

1 can black beans

1 can kidney beans

1 can pinto beans

1 can Mexican corn

1 can shoe peg corn

1 can Rotel tomatoes

1 (4 ounce) can green chilies

1 can Tomatoes with green peppers and onions

1 package Taco seasoning

1 package (dry) Hidden Valley Ranch Dressing mix

Brown beef and drain. Add all other ingredients, adding water as needed and simmer 30 minutes, once it comes to boil. Serve with corn bread, crackers or corn chips.

The secret to good Mexican food is: pork fat, salt, lemon or lime juice.