Tag-Archive for » Mexican «
I have made this one twice now in the last 2 weeks as the first time I made it the photos didn’t turn out. I tagged this recipe to make for a game I am involved in and my hubby and son are very glad I did, they absolutely love this one. I made this as is, except for adding some Mexican seasoning to the mix. It is so easy to make and is packed with flavour. I served ours topped with sour cream and cheese and it was a delicious meal. To read more reviews or view more photos of this recipe please click here. I have made other recipes by this chef and can recommend you check out more of her recipes while your there she has some great ones.
If you have been keepi
ng up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2 Tablespoons olive oil
2 Onions, finely sliced
2 Tablespoons garlic granules, crushed or 1 garlic clove, crushed
1kg Beef rump, cubed or beef, 
topside cubed
1/2 Cup red wine
2 Tablespoons dried parsley flakes
440g Canned red kidney beans, drained
300g Chunky salsa
(I also added some Mexican seasoning to the mix)
Method
1. Heat oil in a pan and cook onions, stirring 4-5 minutes.
2. Add garlic & beef, cook until browned, approx 5 mins, add wine & parsley and simmer covered on low for approx 1 hour.
3. Add kidney beans & salsa and simmer for a further 30-25 minutes.
Serve over rice or on its own with some crusty bread. I topped ours with sour cream and grated cheese.
All photos taken by me unless otherwise stated.
This is a great chicken enchilada recipe I found this one the other day, I had made BBQ chicken quesadillas the day before and still had some BBQ chicken to use up and of course all the salsa, sour cream etc.. as well. I found this one and thought I would try it and I have to say it was very good. I served over Mexican style rice I did not have any jalapeno pepper so just subbed a regular green chili, I also did not top with diced tomato as I did not have any I just topped with some salsa and sour cream. The original recipe was for a low fat version using lower fat sour cream and cheese I did not make with these as low fat, if you want to see more photos or reviews of this recipe please click here.
If you have been keeping up with the progress of my beautiful handcr
afted camphor laurel chopping, cheese boards, platter boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 3/4 Cups sour cream
2 Small green onions, chopped
1/3 Cup minced fresh coriander
1 Tablespoon minced fresh jalapeno pepper
1 Teaspoon ground cumin (or to taste)
1 Tablespoon oil
1 Whole BBQ chicken
1 Tablespoon fresh minced garlic (or to suit taste)
8 (6 inch) flour tortillas
2 Cups shredded cheddar cheese
1 1/2 Cups bottled chunky salsa (medium or hot)
Method
1. Set oven to 350 degrees.
2. Lightly oil a baking dish.
3. Shred chicken from bones
4. In a pan heat the oil, add green onions, garlic, jalapeno peppers, cook until onion softens.
5. Add chicken sour cream, cumin, coriander and about 4 tablespoons salsa or to your liking, stir to combine.
6. Divide the chicken mixture among the 8 tortillas, placing it down the center of the tortillas.
7. Roll them up, and place them seam-side down in the baking dish.
8. Sprinkle with the grated cheese.
9. Bake for 15-20 minutes, or until hot and bubbly.
10. Remove from the oven, top with extra salsa and sour cream.
All photos taken by me unless otherwise stated.
