Home, Work, & Play
first blend
2 cans diced tomatoes
3 cloves garlic
2 yellow peppers
1 Serrano pepper
1 jalapeño pepper
Blend ~45 seconds – 1 min
Pour into bowl…
2 more cans diced tomatoes
1/2 bunch cilantro
One bunch green onions
2 limes juiced
Blend ~ 45 seconds
Add garlic salt to taste
Mix both mixtures together and enjoy!!
Ingredients:
2 – Big cans of Matayos Green Enchliada Sauce
2 – 14oz. cans of chicken broth
1 – 8oz. carton of Half & Half
1.5 lbs. of cooked, diced chicken
1 – 14oz. can of sweet corn
Cilantro and Garlic to taste (dried or fresh)
Salt and Pepper to taste
Toppings – Sour Cream, Cheese, Tomatoes, Avocados, Green Chilies and Chips to tasts
Cooking Instructions:
Cook all ingredients (except toppings) in a large crockpot on high for four hours.
Top with Sour Cream, Cheese, Tomatoes, Avocados, Green Chilies and Chips
Source: Someone Amanda works with..
Ingredients:
1 – Can Diced Green Chiles
2 – Cans Diced Peeled Tomatoes
2 – Cans Dark Red Kidney Beans
2 – Cans Black Beans
1 – Taco Seasoning Packet
Lean Ground Beef to Taste
Cooking Instructions:
1 – Fry ground beef
2 – Mix all ingredients and ground beef into a pot
3 – Heat and stir
4 – Enjoy!
Source – Amanda
1 – Can whole peeled tomatoes
10 – Green onion stalks
1/2 – Can of diced jalapenos
Add garlic salt to taste
Mix ingredients and Blend.
Ingredients:
7 – Green Onions
2 – Handfulls of Spinich
1/2 – Bunch of Silantro
Radish Leaves
4 – Epasote Branches
1/2 TSP Ground Cumin
Big Handful of Lettuce
4 or 5 – Green Tomatoes
Jalapenos to taste
4 oz. Hulled Pumpkin Seed
Salt
Process:
1 – Take Broth of Meat and blend with above
2 – Bring blended broth to a boil
3 – Add pumpkin seeds and salt if desired
4 – It is cooked when it looses its green color and lightens up.
5 – Serve with Rice Beans and Meat.
– Fam. Rodruigez
Ingredients:
15 – Chile Guajillos
1 – Clove Garlic
5 – Chicken Breats, Chopped
1 – Cube Chicken Bullion
Salt as desired
Process:
1 – Put chicken in very little water and Oil
2 – When water evaporates, let chicken cook in oil
3 – Soak chile in water 20-30
4 – Liquify in blender with Garlic. Strain, add to chicken and let boil.
5 – Serve with Beans and Rice.
– Laura
Ingredients:
50ish Tortillas
Epasote (Dried)
1 1/2 Jalapenos
18 Tomatillos
1 Clove of Garlic
2 1/2 Cubes of Chicken Bouillon
Process:
1 – Tear Tomatillos into small pieces, fry lightly in oil, and dry.
2 – Warm oil in Medium pot, add salsa, water to thin paste.
3 – Add one handful epasote, washed.
4 – Add bouillon, little salt. Chicken broth can be used
5 – Bring to boil, add tortillas, cover and lower heat.
6 – Add 2 chopped onions on top
– Laura
Ingredients:
Salsa:
– 1 Clove Garlic
– 3 Roma Tomatoes
– 3 Chile Chipotle
3 Shredded Chicken Breasts (Boiled in Onion and Salt)
2 Onions, Sliced
4 Tomatoes, Sliced
1 Cube Chicken Bouillon
Process:
1 – Blend Salsa Ingredients together
2 – Fry Onions and Tomatoes lightly (Medium Heat)
3 – add chicken bouillon and shredded chicken
4 – Stir in Salsa (Add salt to taste)
5 – Low simmer for 30 Minutes
– Laura