Mexican deviled eggs

Ingredients

8 hard-cooked eggs
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1/4 cup salsa
2 tbsp sliced green onions
1 tbsp sour cream
Salt to taste

How to prepare

Slice the eggs in half lengthwise, remove yolks and set whites aside in a sm bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour cream and salt evenly fill the egg whites, filling will be creamy serve immediately or chill until ready to serve

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Ancho oregano pecan butter

Ingredients

3 cloves of garlic
1 ancho chile, briefly toasted and ground (approx. 4 tsp)
2 tbsp chopped fresh oregano
1 tbsp gold tequila
3 generous tbsp chopped pecans
salt and pepper to taste
1/4 lb unsalted butter (1 stick)

How to prepare

This pumpkin-colored butter is good to add to squash, corn, soups, sauces, and pasta, and to melt over grilled fish, chicken, or steaks.

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Corn and roasted pepper soup

Ingredients

2 medium onions, chopped
4-6 cloves garlic, chopped
1/2 stick butter
1 large red bell pepper, chopped, roasted
2 jalapenos, seeded and chopped, roasted
2 large tomatoes, chopped and preferably roasted
4-1/2 cups corn (fresh or frozen)
5-6 cups rich chicken broth
1/2 tsp dried oregano
1/2 tsp sweet paprika salt to taste 1/2 tsp freshly ground pepper
3 sprigs epazote

1-1/2 tbsp grated cheese per bowl (queso fresco, monterey jack)
6 corn tortillas, cut & fried to make chips
1/2 poblano or anaheim chile per bowl, roasted, peeled, cut into strips
avocado wedges for garnish

How to prepare

Saut

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Fajita Burritos

Ingredients

1 1/2 lb sirloin or round steak, sliced thin
1 onion, sliced thin
1 bell pepper, sliced
2 tsp chili powder
1/2 tsp cumin
1/4 tsp salt
2 tbsp lemon juice
1 avocado, sliced
1/2 cup sour cream
dozen flour tortillas

How to prepare

Place thin sliced beef in slow cooker. Top w/onion and bell pepper. Add next 4 ingredients. Cook on low 6 hours. Spoon fajita mixture on warm tortilla with sour cream and avocado. (Other condiments-lettuce, tomatoes,grated cheese, black olives, salsa. ) Serves 8-10

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Carne seca jerky

Ingredients

2 1/2-3 lb raw jerky meat
2 large onions, finely chopped
2 tsp ground oregano
2 cloves garlic, mashed
2 tsp salt
1/2 tsp course black pepper
3/4 cup vinegar
1 tsp liquid smoke

How to prepare

Mix all ingredients to make marinade and soak meat in marinade 24 hours. Remove meat from marinade and place in oven or smoker for from 7-8 hours at about 150- 200

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Black bean and salsa lasagna

Ingredients

2 cn (14-oz) chopped tomatoes with juice
1 cn (8-oz) tomato sauce
8 oz sliced fresh mushrooms
1 tbsp dried oregano
Fresh ground black pepper to taste
1 tsp salt
Olive oil
12 lasagna noodles, uncooked
15 oz ricotta cheese
12 oz shredded mozzarella cheese
1 1/2 cup grated parmesan cheese
1 cn (15-oz) black beans, drained
1 cn (14 1/2-oz) medium-hot salsa

How to prepare

Combine tomatoes, tomato sauce, mushrooms, oregano, black pepper and salt in lb bowl. Set aside. Grease a 12-by-8-by-2-inch pan with olive oil. Place half of tomato mixture on bottom of pan. Top with 4 lasagna noodles to cover pan. Top with half of ricotta cheese, half of mozzarella, 3/4 cup parmesan, half of black beans and 4 lasagna noodles. Top with remaining tomato mixture, ricotta, black beans and remaining 4 noodles. End with salsa, remaining parmesan and mozzarella. Cover tightly with foil; place additional foil underneath pan (it may bubble over). Bake at 350 degrees until noodles are tender, about 1 hour. Best of 95 yield: 6 servings.

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New mexico chili soup

Ingredients

2 tbsp oil
1 lb ground beef
1 onion, chopped
1 tbsp flour
16 oz canned tomatoes
1/2 tsp garlic, minced

4 green chiles, peeled, seeded & chopped
1 tbsp chili powder
1 pinch cumin
salt
water

How to prepare

Heat the oil in a skillet. Brown the meat and onion. Stir in the flour. Add the tomatoes. Break up the tomatoes with a fork. Stir in the garlic, chile peppers, chili powder and cumin. Season with salt. Add enough water to moisten the mixture. Simmer for several hours. Yields 4 servings

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Pomegranate salsa

Ingredients

1 large or 2 medium pomegranates (about 3/4 lb total)
1 large orange
1 tbsp chopped cilantro
1 green onion, thinly sliced
2 tbsp lime juice
1/4 tsp ground cumin
1-3 tsp minced seeded fresh jalapeno
salt to taste

How to prepare

Break pomegranate into large chunks. Immerse in bowl of water and break apart to release seeds. Discard membrane and skin. Drain seeds and pat dry. Cut peel and white membrane from orange. Holding fruit over a bowl, cut between inner membranes to free segments, adding them to bowl. Squeeze juice form membrane into bowl, discard membrane. Cut each segment into chunks. Add pomegranate and remaining ingredients. Serve or cover and chill overnight. Serve with grilled or broiled fish. Makes about 1 cup, serving 4 to 6.

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Spicy black beans with tomatoes

Ingredients

2 tbsp butter
2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced or pressed
1 green bell pepper, seeded, de-ribbed, and chopped

1 red bell pepper, seeded, de-ribbed, and chopped
2 cups cooked black beans
1/2 tsp salt or to taste
6 fresh plum tomatoes, peeled, seeded, and chopped

2 tbsp olive oil
1/4 cup freshly chopped cilantro or parsley
1/4 tsp ground cayenne pepper
4-5 parsley sprigs for garnish

How to prepare

In a large saut pan, heat the butter and olive oil over medium heat. Add the onion, garlic, and green and red peppers, and saut 4-6 minutes, until onions are translucent and vegetables are tender. Add the black beans and salt to taste. Add tomatoes and olive oil. Let cook another 5 minutes, until hot throughout. Add cilantro and mix well. Add cayenne pepper to taste and serve hot, garnished with sprigs of parsley. Makes 4-6 servings

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Tex-mex wontons

Ingredients

1 lb ground beef
1/2 cup cheddar cheese, shredded
1/2 cup onions, chopped fine
2 tbsp catsup
1/4 cup chopped chiles (your choice)
3 tsp chili powder (more or less)
15 oz can refried beans
1/2 tsp ground cumin
8 doz wonton skins
Oil for frying
Taco sauce or salsa for dipping

How to prepare

Brown beef and onions, drain. Stir in refried beans, mix thoroughly. Mix remaining ingredients together, then add it all to the beef and bean mixture. Mix well. Fill each skin with about a tbsp or so of the mixture. Fold over and seal skins. Fry about 1 minute per side, drain on paper towel and serve warm with salsa or other sauce. Actually, i really like a little dollop of sour cream with the wontons along with the salsa. It makes about 90 wontons.

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