recipes

Meal Ideas 06 April 2017

Comida Mexicana

Sassy, Savory Mexican Home Cooking

(Family Features) The best home cooking traditions not only get passed down from generation to generation, but they also get “adopted” into other families. Emilio Ortega’s family, for example, enjoyed the benefits of his fascination with green chiles when he moved to New Mexico in 1890. When he returned home to California, he and his family started growing, then cooking with these great tasting chiles, perfecting homemade, authentic, Mexican meals the entire family would enjoy.

Today, you can pass that tradition on to your family by enjoying great tasting Mexican meals with the convenience of the Ortega family of products. Look for crisp Ortega taco shells made from whole kernel corn and vacuum-sealed trays to keep them fresh and crisp — and unbroken. And choose Ortega fire-roasted green chiles, Mexican seasonings and zesty salsas, ready to stir into your favorite casserole, cheese dip or soup.

So, gather at the table for your own “comida Mexicana” or family meal.

For more recipe ideas and information on Ortega’s Taco Shells, Kits, Soft Tortillas, Taco Sauces, Seasonings and Peppers, visit www.ortega.com.

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South of the Border Salad With Creamy Lime Dressing

Makes: 4 servings

  • 4 Ortega Taco Shells, crushed
  • 2 tablespoons vegetable oil
  • 1 pound boneless chicken breasts, cut into strips
  • 1 1.25-ounce package Ortega Taco Seasoning Mix
  • 3/4 cup water
  • 1 5-ounce package mixed salad greens
  • 1 cup (16) cherry tomatoes, halved
  • 1/2 cup Ortega Sliced Jalapeños, coarsely chopped
  • 1/2 cup shredded Cheddar and Monterey Jack cheese blend
  • 1 avocado, pitted, peeled, sliced and sprinkled with lime juice

Creamy Lime Dressing

  • 1/3 cup sour cream
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon each oil and milk
  • 1/4 teaspoon salt
  1. Combine all Creamy Lime Dressing ingredients in small bowl; stir until blended. Refrigerate until ready to serve.
  2. Microwave crushed taco shells on high 30 to 45 seconds.
  3. Heat oil in large skillet over medium-high heat. Add chicken strips; cook and stir 4 to 6 minutes or until chicken is no longer pink. Stir in taco seasoning mix and water. Bring to a boil.
  4. Reduce heat to low; cook 2 to 3 minutes or until mixture is thickened, stirring occasionally. Remove from heat.
  5. Combine salad greens, crushed taco shells, tomatoes and jalapeños in large bowl. Divide mixture onto four serving plates.
  6. Sprinkle with cheese; top with chicken strips and avocado slices.
  7. Serve with Creamy Lime Dressing.

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Black and White Mexican Bean Soup

Makes: 6 servings (1 1/3 cups each)

  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1/4 cup flour
  • 1 1.25-ounce package Ortega Taco Seasoning Mix
  • 2 cups milk
  • 1 14-ounce can chicken broth
  • 1 16-ounce package frozen corn
  • 1 15.5-ounce can Joan of Arc great northern beans, drained
  • 1 15.5-ounce can Joan of Arc black beans, drained
  • 1 4-ounce can Ortega Diced Green Chiles
  • 2 tablespoons chopped cilantro
  1. Heat oil in large pan or Dutch oven over medium-high heat. Add onion and garlic; cook until onion is tender.
  2. Stir in flour and taco seasoning mix; gradually stir in milk until blended. Add remaining ingredients except cilantro.
  3. Bring to a boil, stirring constantly. Reduce heat to low; simmer 15 minutes or until thickened, stirring occasionally.
  4. Stir in cilantro.

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Mexican Snack Stacks

Makes: 16 servings

  • 1/2 cup Ortega Salsa (any variety)
  • 1/4 cup sour cream
  • 1/2 cup finely chopped cooked chicken
  • 8 8-inch Ortega Soft Tortillas
  • 1/2 cup guacamole
  • 1/3 cup Ortega Refried Beans
  • 6 tablespoons (1 1/2 ounces) shredded Cheddar cheese
  • 2 tablespoons chopped cilantro
  1. Heat oven to 350°F.
  2. Mix 1/4 cup salsa, sour cream and chicken in small bowl.
  3. Place 2 soft tortillas on ungreased cookie sheet; spread each with salsa-chicken mixture. Spread 2 more soft tortillas with guacamole and stack on top of salsa-chicken tacos, guacamole side up.
  4. Mix refried beans with remaining 1/4 cup salsa; spread mixture onto 2 more soft tortillas and stack on top of guacamole. Top each stack with remaining 2 soft tortillas; sprinkle with cheese.
  5. Bake 8 to 10 minutes until cheese is melted and filling is hot.
  6. Sprinkle with cilantro. Cut each stack into 8 wedges.

 

Mexican Steak Tacos

Makes: 2 servings (2 tacos each)

  • 1 3 1/2-ounce bag boil-in-bag long grain rice
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon Ortega Taco Sauce
  • 1 tablespoon Ortega Salsa (any variety)
  • 1/4 teaspoon salt
  • 1 pound sirloin steak
  • 1 15-ounce can diced tomatoes
  • 1 4-ounce can Ortega Diced Green Chiles
  • 4 Ortega Taco Shells
  • 4 lime wedges
  • Sour cream (optional)
  1. Cook rice combining cumin, garlic powder, taco sauce, salsa and salt.
  2. Rub mixture over both sides of steak.
  3. Spray a pan with nonstick cooking spray.
  4. Place steak on broiler tray.
  5. Broil steak 4 minutes on each side or until desired degree of doneness.
  6. Cut steak into thin slices.
  7. Combine rice mixture, tomatoes and chiles. Place the mixture in shells.
  8. Top rice mixture with beef slices. Squeeze juice from limes over beef.
  9. Top with sour cream, if desired.

Source: Ortega

Ethnic 03 April 2017

The Taste of Mexico

(Family Features) What’s a fiesta without the authentic taste of Mexico? From chili enchilada sauce to crushed tomatillos, authentic Mexican foods are an important part of Mexican culture and celebrations. And, why not? They’re fun, flavorful and nutritious.

With the convenience of today’s authentic Mexican foods such as Las Palmas, you can serve up fast and flavorful meals for your entire family in just minutes. Try an old favorite like Mexican Pozole and add Las Palmas Enchilada Sauce for an extra rich and flavorful taste. Or offer your family zesty Chicken Enchiladas stuffed with shredded boneless chicken and smothered in Las Palmas Enchilada Sauce. And for something fun, offer Chilaquiles with layers of tortillas, Las Palmas Enchilada Sauce and cheese topped with jalapeños, sour cream and avocado .

Today, Las Palmas is one of the largest selling Mexican cooking sauces in the United States. While it has grown from its humble beginnings, it still remains authentic to its roots, using only the highest quality chiles and other fresh ingredients. Las Palmas offers a wide variety of Mexican cooking sauces including Red and Green Chili Enchilada Sauce, Red Chile Sauce and Hot Enchilada Sauce plus other Mexican cooking staples such as Green Chiles and Crushed Tomatillos.

For any celebration, from Mexican Independence Day to Las Posadas, celebrate Mexican culture, food, family and friends with Las Palmas. For more information, visit bgfoods.com.

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Chicken Enchiladas

Zesty enchilada sauce and diced green chiles give these chicken enchiladas their kick. Serve them with Mexican rice and spicy black beans.

Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes

  • 2 cans (10 ounces each) Las Palmas Enchilada Sauce, divided
  • 2 cups cooked, shredded boneless, skinless chicken breast meat
  • 1 cup Mexican blend or Monterey Jack cheese, divided
  • 1 can (4 ounces) diced green chiles, drained
  • 8 (6-inch) corn tortillas, warmed
  1. PREHEAT oven to 350°F. Grease 11- by 7-inch baking dish.
  2. SPREAD 1/2 cup enchilada sauce on bottom of prepared baking dish. Combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up. Place seam-side down in baking dish. Top with remaining enchilada sauce and cheese.
  3. BAKE 15 to 20 minutes or until heated through and cheese is melted.
    Top with sour cream and chives, if desired.

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Mexican Pozole

Pozole is a staple of Mexican cuisine. It’s a pork and hominy dish rich in spiciness and flavor and a favorite at any Mexican fiesta.\

Serves 6
Preparation time: 15 minutes
Cooking time: 75 minutes

  • 1 tablespoon vegetable oil
  • 2 pounds pork shoulder, trimmed of fat and cut into bite-size pieces
  • 3 medium onions, chopped
  • 8 cloves large garlic, finely chopped
  • 4 cups water
  • 1 can (29 ounces) Mexican-style hominy, drained
  • 2 cans (10 ounces each) Las Palmas Enchilada Sauce
  • 1 can (7 ounces) diced green chiles
  • 2 teaspoons dried oregano, crushed
  • 1/2 cup chopped cilantro
  • Tortilla pieces
  1. HEAT oil in stockpot; add pork, onions and garlic. Cook, stirring frequently, for 12 to 14 minutes or until pork is cooked through. Stir in water, hominy, enchilada sauce, chiles and oregano; bring to a boil. Reduce heat to medium; cook, stirring occasionally, 40 to 45 minutes or until pork is tender and stew thickens slightly. Top with cilantro and tortilla pieces before serving.

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Chilaquiles

Layer upon layer of tortilla chips, salsa and grated cheese go into this mouthwatering chilaquiles. Jalapeños, sour cream and avocado finish this dish with zest and cooling creaminess.

Serves 8

Preparation time: 20 minutes
Cooking time: 15 minutes

  • Vegetable oil
  • 12 (6-inch) corn tortillas, cut into 1-inch strips
  • 1 cup chopped onion
  • 1 jar (16 ounces) salsa — thick & chunky
  • 1 can (10 ounces) Las Palmas Enchilada Sauce
  • 1 1/2 cups shredded Monterey Jack or mild cheddar cheese
  • 1/4 cup sliced pickled jalapeños
  • 1 cup sour cream (optional)
  • 2 avocados, pitted and sliced
  1. PREHEAT oven to 350ºF.
  2. POUR vegetable oil to 1-inch depth in medium skillet; heat over high heat 3 to 4 minutes. Place tortilla strips in oil; fry, turning frequently with tongs, until light golden brown. Remove from skillet; place on paper towels to drain.
  3. REMOVE all but 1 tablespoon oil from skillet. Add onion; cook, stirring occasionally, 1 to 2 minutes or until tender. Stir in salsa and enchilada sauce. Bring to boil. Reduce heat to low; cook, stirring frequently, 3 to 4 minutes.
  4. LAYER half of tortilla strips in ungreased 13- by 9-inch baking dish. Top with half of salsa mixture and half of cheese; repeat layers. Bake 10 to 15 minutes or until cheese is melted. Top with jalapeños, sour cream and avocado just before serving.

NOTE: Frying step may be eliminated by using tortilla chips or breaking taco or tostada shells into small pieces and using them in place of tortilla strips for a quick and easy alternative.

Source: Las Palmas

One Dish Meals 13 March 2017

Turkey Enchiladas

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Turkey Enchiladas

Prep Time: 20 minutes
Cook Time: 25 minutes

  • 1 can (10 3/4 ounces) Campbell’s Cream of Chicken Soup (regular or 98% fat free)
  • 1/2 cup sour cream
  • 1 tablespoon butter or margarine
  • 1 medium onion, chopped
  • 1 teaspoon chili powder
  • 2 cups chopped cooked turkey or chicken
  • 1 can (about 4 ounces) chopped green chiles
  • 8 flour tortillas (8-inch), warmed
  • 1 cup shredded Cheddar or Monterey Jack cheese
  1. MIX soup and sour cream.
  2. HEAT butter in saucepan. Add onion and chili powder and cook until tender. Add turkey, chiles and 2 tablespoons soup mixture.
  3. SPREAD 1/2 cup soup mixture in 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in dish.
  4. SPOON remaining soup mixture on top. Sprinkle with cheese. Bake at 350°F for 25 minutes or until hot. Serves 4

Source: Campbell's Soup

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