Archive for the ‘Ethnic’ Category

Cali-Mex Salsa

July 29, 2018

This recipe was given to me by a Mexican girl that works for me; we have known each other for years.  She brought some dried chili’s up from California when she was visiting family and explained to me how to make this salsa.  I have never heard of this type of chili, so I have posted a picture of the label on the bag that they were in. I modified the recipe a bit from how she told me to make it.

This is the best salsa you will ever eat.  It has taken me several times to get this recipe down but I think I have finally gotten it.  Everyone’s tastes are different so the amount of ingredients you use will be different from what I have listed.

This is the most amazing salsa ever!  I have been making up a batch every weekend.  We don’t use Pace now.

CAUTION:  This chili powder is  EXTREMELY HOT ! Use caution when using it and when grinding the chili up. Use a mask or don’t breath the dust.



1/2 tsp of Yunnan Hot Chili (Ground) (I would think you would be able to buy these in any Mexican grocery store)
12 Roma Tomatoes
4 Jalapenos
1/2 of a White Onion, diced
1/2 of a bunch of Cilantro, diced
Kosher Salt to taste
1 lime
1 garlic clove



Chicken Fajita Quesadillas

January 26, 2018

This is another recipe that Mark found on Betty Crocker’s website.  This recipe is fantastic and so simple to make.  It is definitely a restaurant quality meal!






2 tablespoons lime juice
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
3 boneless skinless chicken breasts (about 1 lb), cut into 1-inch pieces
6 teaspoons vegetable oil
2 medium bell peppers, chopped (about 2 cups)
1 medium red onion, chopped (about 1/2 cup)
1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas, 8 inch)
2 cups shredded pepper Jack cheese (8 oz)
1 cup Old El Paso™ Thick ‘n Chunky salsa
1/2 cup sour cream
1 medium avocado, pitted, peeled, sliced


1. In small bowl, mix lime juice and taco seasoning mix; pour into gallon-size resealable food-storage plastic bag. Place chicken in bag; seal. Shake chicken until evenly coated.
2. In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add bell peppers and onion; cook and stir 4 to 5 minutes or until vegetables are tender. Transfer vegetables to bowl.
3. Add 1 teaspoon of the oil to same skillet over medium heat. Add chicken; cook 4 to 6 minutes or until chicken is no longer pink in center. Transfer to bowl with vegetables. Stir to combine. Wipe skillet clean with paper towels.
4. On half of each tortilla, layer 1/4 cup of the cheese and slightly less than 1/2 cup of the chicken and vegetable mixture. Fold tortillas in half. Brush top of each quesadilla with about 1/2 teaspoon of the oil.
5. Heat 12-inch nonstick skillet over medium heat. Place 2 quesadillas in skillet, oil side down; brush top side with about 1/2 teaspoon of the oil. Cook about 1 minute or until light golden brown.
6. Carefully turn quesadilla; cook 1 to 2 minutes longer or until golden brown. Repeat with remaining quesadillas. Cut each quesadilla in half; serve with salsa, sour cream and avocado.

Carne Guisada

January 8, 2018

Mark found this recipe on Taste of Home’s site.  When I first seen it, I noticed that it has potatoes in it and that kind of turned me off on the idea of trying it.  I thought, what the heck, let’s try it.  It was fantastic!  We put it in flour tortillas and garnished it with sour cream, guacamole, cheese and cilantro.  It should have had some shredded lettuce on it also.  And the recipe was so simple, put everything in the crock pot and leave it.


1 bottle (12 ounces) beer
1/4 cup all-purpose flour
2 tablespoons tomato paste
1 jalapeno pepper, seeded and chopped
4 teaspoons Worcestershire sauce
1 bay leaf
2 to 3 teaspoons crushed red pepper flakes
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
2 garlic cloves, minced
1/2 teaspoon red wine vinegar
Dash liquid smoke, optional
1 boneless pork shoulder butt roast (3 pounds), cut into 2-inch pieces
2 large unpeeled red potatoes, chopped
1 medium onion, chopped
Whole wheat tortillas or hot cooked brown rice, lime wedges and chopped fresh cilantro, optional


1. In a 4- or 5-qt. slow cooker, mix first 13 ingredients and, if desired, liquid smoke. Stir in pork, potatoes and onion. Cook, covered, on low until pork is tender, 7-9 hours.
2. Discard bay leaf; skim fat from cooking juices. Shred pork slightly with two forks. Serve with remaining ingredients as desired.

Greg’s green chili chicken enchiladas

October 15, 2017


22549512_10212261380643073_6375733056998635109_n1 pound shredded chicken

2 cans cream of mushroom (or one of cream of chicken and one cream of mushroom)

2 cans of water

2 cups diced green chili

Cook on medium heat until ingredients are well blended.

18 corn tortillas  (for 3 layers)

Heat olive or canola in skillet. Cook tortillas a few seconds on each side.  They should still be soft.  Place 6 in the bottom of 9x12x3 pan.

Ladle in 1/3 of the chicken/soup/chili mixture on the tortillas.

Add 1 cup shredded Tillamook (or other) cheese of your choice.

Repeat.  It will make three layers.

Cover with aluminum foil and cook for 45 minutes on 350 degrees.  Let sit for 15 minutes after removing from the oven.




Tasty Burritos Recipe

August 19, 2017

Mark found this recipe also. Yes, he really does have a job that does not include searching for great recipes all day long 🙂  He got it from Taste of Home.  This recipe is really simple and really delicious.


1 pound ground beef
1 envelope taco seasoning (I used our Homemade Taco Seasoning)
1 can (16 ounces) refried beans
6 flour tortillas (12 inches), warmed
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
4 teaspoons canola oil
Sour cream and salsa


In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.

Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up.
In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.
Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high 3-4 minutes or until heated through, turning once. Let stand 20 seconds.


I mixed the refried beans in with the hamburger mixture, it made rolling them simpler.  I also used an egg wash to keep the burritos together.


Carne Asada Marinade

August 3, 2017

This marinade comes from our good friend JC. It’s the best and it’s now one of our regulars. 

If you are planning on making this, keep in mind that it has to marinate for at least 24 hours.  We always do ours the day before and it’s fantastic!


  • 3/4 cup orange juice
  • 1/2 cup lemon juice
  • 1/3 cup lime juice
  • 4 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1 teaspoon finely chopped canned chipotle pepper
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon black pepper
  • 1 bunch fresh cilantro, chopped
  • 1/2 cup olive oil
  • 3 pounds flank steak


Shredded Beef Tacos

March 12, 2017

This is another recipe from Joy in Texas.  YUMMY!!!


2-3 lb chuck roast
salt and pepper to taste
1 onion, diced
½ cup beef broth
1 t cumin
1 t cayenne
1 t smoked paprika
3-5 garlic cloves, minced
2 T tomato paste
2 jalapeno, diced (more or less to your taste)
¼ cup lime juice



March 12, 2017

This recipe comes from Joy in Texas.  It looks fantastic!  This is definitely a weekend recipe but I would love to try it. 

This is a 2 part recipe, so don’t let it scare you.  It looks like it’s complicated if you have never made it, but if you take it step by step, you will do fine.

So the original purpose of empanadas was to use leftovers.  The wife would take them and make empanadas, little pouches, for the husband to take to the fields to work for lunch.

With that being said, you can stuff your empanadas with anything.  I will give you the typical Spanish filling… remember onions, lots of onions.


Chile Verde

February 18, 2017

This is another recipe recommended by Joy in Texas.  It comes from Simply Recipes. I am going to have to try this one, it looks so good.


1 1/2 pounds tomatillos
5 garlic cloves, not peeled
2 jalapenos, seeds and ribs removed, chopped
2 Anaheim or Poblano chiles (optional)
1 bunch cilantro leaves, cleaned and chopped
3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
Freshly ground black pepper
Olive oil
2 yellow onions, chopped
3 garlic cloves, peeled and finely chopped
2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
2 1/2 cups chicken stock
Pinch of ground cloves

Cilantro Lime Rice

February 18, 2017

This is a recipe recommended by Joy in Texas.  The recipe comes from Simply Recipes.

This recipe has been modified with my picture.




  • 2 Tbsp olive oil
  • 1 1/2 cups basmati long grain white rice
  • 1 clove garlic, minced
  • 2 1/4 cup water
  • 1 teaspoon salt
  • Zest of one lime
  • 3 Tbsp lime juice
  • 1 cup lightly packed chopped cilantro, leaves and tender stems