Shredded Mexican Beef or Pork

2 lbs lean pork or beef roast
1 1/2 T chili powder
1/2 ea: ground cumin, salt
1 1/2 cups beef broth
1/2 c chopped onion
3 T oil

Step 1

Braise meat in 1 T oil over high heat. Put meat in pot with the broth, chili powder, cumin and salt.

Bring to a boil, reduce heat and simmer 2 hrs until tender.

Skim fat off juice and cut fat from meat. Coarsely shred beef or chop pork into small chunks.

Step 2.

Sauté onions in 2 T oil until soft, add meat. Cook until brown. Add meat juice, mix well.

Recommended use is in enchiladas, tacos, burritos, and tostadas.

Make your own fresh tortilla chips by cutting a stack of corn tortilla's into wedges, loosely dip into hot oil and deep fry till crispy.

Spoon out to paper towel and lightly salt.

Or

Cut any type tortilla into strips, I prefer flour for this, separate and drop into hot oil and fry till just crisp and golden.

Remove to paper towel and lightly salt.

Sprinkle some on top of soup after it is dished into bowl and serve immediately.

Or sprinkle sugar and cinnamon over them before they cool for a tasty dessert.

Try mixing a little salsa into ranch dressing for a salad. umm umm good

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Shredded Mexican Chicken

1 Chicken, 3 lbs (I use those frozen chicken breasts fillets)
1/2 c chopped onions
1 T chili powder (more if you like hot food)
1/2 t ea ground cumin, salt
1/2 c tomato sauce or chunky salsa
2 T oil
* I add fresh or canned diced green chili's in the final step and I like more cumin then the recipe calls for.

Step 1

Put washed chicken in a pot of water and bring to boil, reduce heat, cover and simmer till chicken is tender. Remove and cool. Save liquid for other uses.

Remove skin and bones and shred meat.

Step 2

Heat 2 T oil in skillet over medium heat. Add onions, sauté till soft. Add chicken and other ingredients, mix well.

Recommended use is in enchiladas, tacos, burritos, tostadas and soups..
Use real Mexican cheeses (Quesadilla and Asadero, shredded).
Try these too:

Cool the reserved juice and skim off fat. Mix in some meat mixture, heat to simmering then add freshly diced tomato and baby corn ears.

Serve in deep bowls with Mexican cheese floating on top.

or

Stir some into scrambled eggs just before removing eggs from the skillet and add some chunky salsa. Heat to hot but stir very little. Serve with hot flour tortillas.

to prepare your own chilies

Warning!!
Chilies contain Capsaicin oil which irritates skin and eyes. The oil concentrates in the ribs which hold the seeds.
Always use rubber gloves when handling chilies.  Always clean chilies in cold running water.
To prepare Green Chilies

Step 1

Roast chilies over an open flame or place on a griddle or skillet over high heat. Or broil in oven.
Turn chilies frequently until skin is charred and blistered.
Step 2

Put roasted chilies in plastic bag, close and allow steam to cool.
Step 3

Scrap off skin.
Make a small slit down the side and remove the seeds and ribs.

When making other dishes every part adds flavor, and spice (hot) so the removed parts can be retained and added to dishes as your appetite and tastes allow.
MAKE YOUR OWN SALSAS ~~~>

Hot Salsa

This salsa has a hot hit..
1/2 c finely shredded prepared green chilies
1 c chopped tomatoes
1/2 c chopped green onions
1/2 t oregano leaves
1/2 garlic clove, minced
1 T chopped cilantro
1 T vinegar
1 T salt
1 t vegetable oil.
Mix all ingredients in bowl. Chill to enhance flavor.
Serve with chips as a dip
Use on eggs, tacos, fajitas or any food that you want to add spicy flavor too.
To get a hotter taste add jalapenos or Serrano chilies

Green Sauce

(A mild sauce for general use or in salads)
2 lbs husked tomatillas
4 prepared green chilies 6" long (directions for preparing chilies below)
1 c chopped onions
1/2 c chopped cilantro
1/2 t salt
2 T oil
Step 1
Put tomatillos in pot in one cup of water. Bring to a boil, reduce heat, cover and simmer 10 minutes.

Remove from liquid and retain liquid.
Step 2
Remove stem and stem base from tomatillos.
Step 3
Put retained liquid, prepared chilies, tomatillos, onions, cilantro and salt into blender and mix until smooth.
Best served warm over enchiladas.

PAGE 6
Taco Casserole

1 pound ground beef (or mix half and half with ground turkey)
1 can Chili Beans
1 cup canned plicate enchilada sauce

4 TBS tomato paste

1 can diced green chilies (or hotter chilies if you prefer)

1 cup prepared salsa (drained if there is a lot of water)
2 T taco sauce (green is best)
2 to 4 t chili powder
1 t garlic powder
2 cups coarsely broken tortilla chips (save a few for placing around the dish when it's done)
1 c dairy sour cream 1/2 c sliced green onions with tops
1 cup shredded Cheddar cheese (or use blended, grated Mexican cheeses)
2 tomatoes, chopped
Step 1
Cook and stir ground beef in skillet until brown, drain. Stir in other ingredients up to sour cream. Heat to boiling.
Step 2
Place broken chips in an ungreased casserole or 12 x 7-1/2 x 2 inch baking dish. Spread beef mixture over chips.

Spread with sour cream.

Sprinkle cheese and 1/2 of the green onions over the top.

Bake at 350 for 20 minutes, remove from oven and sprinkle tomatoes over top. Return to oven for another 10 minutes or until bubbly hot..

Place whole tortillas around the edge of the dish before serving.
Serve with salad and hot tortillas.
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Taco Salad

1 lb Hamburger

Iceberg Lettuce

Tomatoes

Green Onions

2 c Cheddar Cheese

1 can Olives

1 pkg Tortilla or Corn Chips Ranch Dressing Salsa

Crumble hamburger into a skillet, fry till done, drain.

While hamburger is frying:

Drain and slice olives.

Shred lettuce

Dice Tomatoes

Chop Green Onions.

Shred Cheese.

Roughly crush chips.

Mix all ingredients together while the hamburger is still hot.

Mix enough salsa into the ranch dressing to add a little fire and some color and serve on the side.

Serve immediately.

I serve this dish with a cold soft drink and tortilla chips

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