Mexican Pork Chops

This recipe is so good, if you like a little bit of spice and a whole lot of goodness you'll love it!

Ingredients:
 1 tablespoon vegetable oil
 4 boneless pork chops
 2 (14.5 ounce) cans chopped stewed tomatoes, with juice
 1 (8.75 ounce) can whole kernel corn, drained
 1 (8 ounce) can red kidney beans, drained
 1/2 cup uncooked long grain white rice
 1 (4 ounce) can diced green chilies, drained
 1/4 teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a skillet over medium heat. Brown the pork chops about 5 minutes on each side. Remove chops from skillet and drain oil.
Mix the tomatoes, corn, kidney beans, rice, chilies, and salt into the skillet. Bring liquid to a boil. Cook and stir for 1 minute, until heated through. Transfer the tomato mixture to a baking dish. Arrange the browned pork chops over the mixture.
Bake covered 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, until rice is tender and pork has reached an internal temperature of 145 degrees F (63 degrees C).

Spicy Green Chile Pork

Rich spicy recipe for slow cooking pork. This makes for excellent tacos, enchiladas, etc. We crave this pork, and you will too.

Ingredients:
 1 white onion, chopped
 salt and pepper to taste
 2 1/2 pounds pork shoulder roast
 1 (16 ounce) jar green salsa (such as Frontera®)
 1/2 cup chopped fresh cilantro
 2 serrano chile peppers, or to taste

Directions:
Layer the chopped onion into the bottom of a slow cooker. Season the pork shoulder with salt and pepper; place atop the chopped onion. Pour the green salsa over the pork. Sprinkle the the cilantro over the salsa and pork. Drop the serrano chile peppers into the slow cooker.
Cook on Low until the meat falls apart easily, about 8 hours. Gently remove the pork to a cutting board. Strain and discard about half the remaining liquid from the slow cooker, reserving the rest. Discard the onions, peppers, and cilantro if desired.
Shred the pork shoulder with a pair of forks. Mix the pork with the reserved liquid from the slow cooker to serve.

Chipotle Crusted Pork Tenderloin

Sweet and spicy rub for pork tenderloins. Just coat, let stand for 20 minutes and grill! Goes great with polenta or mashed yams.

Ingredients:
 1 teaspoon onion powder
 1 teaspoon garlic powder
 3 tablespoons chipotle chile powder
 1 1/2 teaspoons salt
 4 tablespoons brown sugar
 2 (3/4 pound) pork tenderloins

Directions:
Preheat grill for medium-high heat.
In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

Pork Chalupas

A simple slow cooker meal! Great for small gatherings because it makes a ton. Freezes well too for quick meals later.

Ingredients:
 1 (4 pound) pork shoulder roast pork shoulder roast
 1 pound dried pinto beans
 3 (4 ounce) cans diced green chile peppers
 2 tablespoons chili powder
 2 tablespoons ground cumin
 2 tablespoons salt
 2 tablespoons dried oregano
 2 tablespoons garlic powder
 16 flour tortillas

Directions:
Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.
Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.
When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.

Tomato Pork

This is a spicy pork dish with much flavor that goes really well with Mexican fideo (vermicelli pasta) or white rice. Add more or less jalapenos to suit your taste.

Ingredients:
 2 tablespoons canola oil
 2 pounds pork shoulder, cut into 1-inch chunks
 2 teaspoons salt
 2 teaspoons ground black pepper
 2 large fresh jalapeno peppers, stems removed
 1/4 cup sliced onion
 1 clove garlic, crushed
 1 (6 ounce) can mushroom stems and pieces, drained
 1 (12 ounce) can diced tomatoes
 1/2 teaspoon ground cumin

Directions:
Heat the oil in a large skillet over medium heat. Season the pork with salt and pepper. Add the pork to skillet and stir to coat with oil. Place the jalapeno peppers into the pan and cover; allow to simmer 20 minutes. Uncover and remove the jalapenos from the pan; chop roughly and set aside. Continue cooking the pork, uncovered, until it browns completely and the liquid evaporates, about 10 minutes.
Mix in the onion and garlic; cook and stir about 2 minutes. Add the mushrooms and cook 1 minute more. Pour the tomatoes and chopped jalapenos into the pan and stir through the pork. Season with the cumin. Stir, cover, and reduce heat to low; simmer another 10 minutes.

Pressure Cooker Carnitas

Perfect for taco bars! This can be easily adapted to a slow cooker, but the pressure cooker really seals in the flavor and cuts down on cooking time. All the leftover broth from the pressure cooker is packed full of flavor, great as a starter for chile verde, and freezes well. Serve carnitas with white corn tortillas, guacamole and pico.

Ingredients:
 3 tablespoons canola oil
 3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
 2 fresh poblano peppers, roughly chopped, or more to taste
 3 jalapeno peppers, roughly chopped, or more to taste
 1 serrano pepper, roughly chopped, or more to taste
 1 large onion, roughly chopped
 4 cloves garlic, roughly chopped
 2 teaspoons ground coriander
 3 teaspoons ground cumin
 1 1/2 cups beef broth

Directions:
Place the oil into a pressure cooker over medium-high heat. Brown the pork cubes on all sides in the hot oil, and stir in the poblano, jalapeno, and serrano peppers, onion, garlic, coriander, cumin, and beef broth. Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to keep the pressure steady.
Cook under medium steady pressure for 1 hour, remove the cooker from the heat, place in the sink, and run cold water over the lid of the cooker until the pressure has been released. Carefully remove the lid, and serve.

Mexican Style Shredded Pork

This is an amazing shredded pork recipe similar to what you would eat in a rice bowl (or in an enchilada) at a Mexican restaurant. It is easy to prepare and simmers in a slow cooker all day, ready to enjoy when you arrive home.

Ingredients:
 1 (3 pound) boneless pork loin roast, cut into 2 inch pieces
 1/2 teaspoon salt
 2 (4 ounce) cans diced green chile peppers
 3 cloves garlic, crushed
 1/4 cup chipotle sauce
 3 1/4 cups water, divided
 1 1/2 cups uncooked long grain white rice
 1/4 cup fresh lime juice
 1/4 cup chopped cilantro

Directions:
Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
Cover, and cook 7 hours on Low.
In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.
Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.

Salsa Chicken

You can use mild, medium or hot salsa depending on your taste. It is adviced to usually serve this with Spanish rice and Mexican-style canned corn. Very easy and quick!

Ingredients:
 4 skinless, boneless chicken breast halves
 4 teaspoons taco seasoning mix
 1 cup salsa
 1 cup shredded Cheddar cheese
 2 tablespoons sour cream (optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C)
Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Salsa Chicken Rice Casserole

Layers of rice, chicken breast, a creamy soup and salsa mixture and two kinds of cheese add up to a simply yummy salsa casserole! This recipe is a family favorite because it's delicious and easily made with ingredients found in the pantry.

Ingredients:
 1 1/3 cups uncooked white rice
 2 2/3 cups water
 4 skinless, boneless chicken breast halves
 2 cups shredded Monterey Jack cheese
 2 cups shredded Cheddar cheese
 1 (10.75 ounce) can condensed cream of chicken soup
 1 (10.75 ounce) can condensed cream of mushroom soup
 1 onion, chopped
 1 1/2 cups mild salsa

Directions:
Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
Bake in preheated oven for about 40 minutes, or until bubbly.

Chicken Chimichangas

Tortillas filled with a chicken, rice, beans and olive mixture - rolled, fried and topped with a piquant avocado mix, sour cream and cheese, all served on a bed of lettuce.

Ingredients:
 1 1/2 cups chicken broth
 1 cup uncooked long-grain rice
 1/2 cup red enchilada sauce
 1 1/2 onion, diced, divided
 6 (12 inch) flour tortillas
 4 cups diced cooked chicken breast, divided
 1 pound Monterey Jack cheese, shredded, divided
 1 (6 ounce) can sliced black olives
 4 cups refried beans, divided
 1/4 cup vegetable oil

TOPPING:
 3 avocados, peeled and pitted
 1/2 cup finely chopped cilantro
 2 tablespoons lemon juice
 3 green onions, diced
 1/4 cup finely chopped jalapeno chile peppers
 1 tomato, diced
 2 cups shredded lettuce
 1 cup sour cream
 2 cups shredded Cheddar cheese

Directions:
In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.

Southwestern Chicken Lasagna

A spicy, cheesy, Mexican flavored dish assembled and baked much like lasagna.

Ingredients:
 3 cups chopped, cooked chicken breast meat
 2 tablespoons butter
 2 large onions
 1 teaspoon fresh chopped jalapeno peppers
 2 tablespoons minced garlic
 2 teaspoons dried basil
 1 teaspoon dried oregano
 2 cups spaghetti sauce
 2 cups tomato sauce
 1/2 cup fresh salsa
 16 ounces shredded mozzarella cheese
 16 ounces shredded Cheddar cheese
 15 (6 inch) corn tortillas

Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, brown shredded chicken in butter or margarine. Add onions, jalapeno peppers, garlic, basil and oregano. Then add the spaghetti sauce, tomato sauce and salsa/picante sauce. Stir all together. Cover skillet and simmer for 10 minutes over low heat.
In a lightly greased 9x13 inch baking dish, place a layer of tortillas, then a layer of the chicken/sauce mixture, then a layer of mozzarella cheese. Repeat layers twice, then top casserole with Cheddar cheese and bake in the preheated oven for about 1 hour, until cheese is bubbly.

Picante Marinated Chicken

This is an easy recipe that I use when ingredients in my house are limited. The picante sauce and Dijon mustard complement each other. Serve over cooked rice if desired.

Ingredients:
 1/2 cup picante sauce
 1/4 cup Dijon-style prepared mustard
 2 tablespoons lemon juice
 6 skinless, boneless chicken breast halves
 2 tablespoons olive oil

Directions:
In a large glass bowl combine the picante sauce, mustard and lemon juice. Add chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes.
Heat olive oil in a large skillet. Remove chicken from marinade and saute in hot oil until well browned on both sides. Add remaining marinade and let simmer until chicken is glazed and tender and juices run clear. Remove chicken to platter/serving dish. Boil remaining marinade for 5 minutes to remove possibility of bacteria, then pour over chicken.

Mexican Tinga

This is an authentic Mexican favorite! Shredded chicken and onions simmered in a thick chipotle sauce served on crunchy tostadas.

Ingredients:
 2 tablespoons olive oil
 1 large onion, cut into rings
 1 (15 ounce) can stewed tomatoes
 1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
 2 pounds shredded cooked chicken meat
 16 tostada shells
 1/2 cup sour cream

Directions:
Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.
To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.

Monterey Chicken with Potatoes

This is a delicious dinner recipe developed by my mom. Roasted potatoes and chicken breasts are topped off with a cheesy cilantro and salsa topping at the last minute before serving.

Ingredients:
 6 medium red potatoes, cubed
 1/2 cup butter, melted and divided
 4 skinless, boneless chicken breast halves
 1 tablespoon fresh lime juice
 1 1/2 cups shredded Mexican blend cheese
 1/4 cup chopped fresh cilantro
 1/2 cup salsa
 1 lime, cut into wedges (optional)

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13 inch baking dish with aluminum foil.
Toss potatoes with about 1 tablespoon of melted butter until coated. Arrange in a single layer in the bottom of the prepared baking dish.
Bake for 10 minutes in the preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place the chicken breast halves in the dish. Stir together the remaining butter and lime juice. Brush onto chicken. Return to the oven.
Bake for 20 minutes in the preheated oven, or until the chicken is no longer pink and the juices run clear. In a small bowl, toss together the cheese, cilantro and salsa. Sprinkle over the chicken and potatoes. Return to the oven for a few minutes, until the cheese is melted. Serve with lime wedges.

Chicken Fiesta Salad

This is an attractive and zesty all in one dish. It's full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips.

Ingredients:
 2 skinless, boneless chicken breast halves
 1 (1.27 ounce) packet dry fajita seasoning, divided
 1 tablespoon vegetable oil
 1 (15 ounce) can black beans, rinsed and drained
 1 (11 ounce) can Mexican-style corn
 1/2 cup salsa
 1 (10 ounce) package mixed salad greens
 1 onion, chopped
 1 tomato, cut into wedges

Directions:
Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.

Margarita Chicken

Lime zest, lime juice, gold tequila and honey flavor the sauce for this dish. This is similar to the recipe from a well-known restaurant chain.

Ingredients:
 1/2 teaspoon lime zest
 1/4 cup lime juice
 2 tablespoons gold tequila
 2 tablespoons honey
 1 tablespoon vegetable oil
 2 teaspoons cornstarch
 1/4 teaspoon garlic salt
 1/4 teaspoon ground black pepper
 4 skinless, boneless chicken breast halves
 4 (10 inch) flour tortillas, warmed
 1 tomato, cut into 8 wedges
 1 avocado - pitted, peeled, and cubed
 1 lime, cut into 8 wedges

Directions:
Preheat oven to Broil.
Combine the lime zest, lime juice, tequila, honey, oil, cornstarch, garlic salt and pepper in a small saucepan over medium heat. Bring to a boil, stirring, to thicken the sauce.
Broil chicken breasts for 10 to 15 minutes, or until cooked through (no longer pink inside). Baste with prepared sauce for last 5 minutes of cooking time.
To serve, arrange a folded tortilla on each of 4 plates; add a chicken breast, 2 tomato wedges and some avocado chunks. Drizzle chicken with remaining sauce and garnish with 2 lime wedges.

Grilled Spicy Tequila Chicken

This recipe has been made using 267 Tequila Infusion Chili Pepper. It is a good quality tequila that has hot chiles in it that gives the tequila big kick of heat and a subtle chile flavor. If you cannot get a hold of this tequila, you can just use regular tequila and add some sliced chiles to the marinade.

Ingredients:
4 large boneless, skinless chicken breasts
1/4 cup chile infused tequila (or sub regular tequila and 1/2 small red chile pepper sliced)
1/4 cup lime juice
1/2 teaspoon salt
1 tablespoon chile powder

Preparation:
Place the chicken breasts between two sheets of saran wrap and pound them out to about 3/4 of an inch thick. In a bowl, mix together the tequila, lime juice, salt and chile powder. If you are not using the chile tequila, add the sliced chile pepper to the marinade. Place the marinade and the chicken breast in a covered container or a plastic bag and refrigerate for 2-4 hours.
Heat your comal over medium heat until it is very hot. Place the chicken on the comal. Depending on the size of your comal you may get them all on at once, or you may have to cook two at a time. Just make sure there is at least 1 inch between the chicken so the heat is evenly distributed. Cook each side for about 6-8 minutes or until the juices run clear.

Crockpot Green Chile Chicken

This slow cooked chicken is cooked until it is literally falling apart making a moist and juicy dish that is perfect by itself or used as a filling for tacos, burritos, tamales or enchiladas.

Ingredients:
1 tablespoon of cooking oil
4 lbs boneless, skinless chicken breasts or thighs
1/4 cup flour
1 tablespoon ground cumin
3 tablespoons chile powder
2 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon salt
2 six-ounce cans chopped green chiles*
15 oz. can of diced tomatoes
1 onion
1 cup water or chicken broth

Preparation:
Heat a large saucepan or pot over medium high heat and add in the cooking oil. Swirl it around to coat the bottom of the pan or pot. Sprinkle the flour over pieces of chicken and rub it in evenly over the surface. Carefully place the chicken pieces one at a time into the hot pan and let it sizzle for 2-3 minutes on each side or until it's browned nicely. The idea is not to cook it, but to sear the outside to seal in the juices.
Place the chicken into a slow cooker. One at a time, sprinkle on the ground cumin, chile powder, oregano, garlic, and salt. Add the cans of chopped green chiles, and the can of tomatoes. You can pour them right on top of the chicken. Peel the onion, and chop it into 1/4 pieces or smaller. Add those in as well. Pour the water or chicken broth into the bottom of the crockpot, it should come up at least an inch or so on the bottom of the crockpot. You don't want the liquid to come up too high, or it will be soupy.
Cook on low for 7-8 hours. After the time is up, the chicken should be fork tender and fall apart easily. There should be barely any liquid in the bottom of the pan and what is left should be of a gravy consistency. Use two forks or a slotted spoon to remove the chicken from the crockpot. Place it on a platter and top with the chiles and tomato mixture. Serve it with a stack of hot tortillas and toppings such as chopped onion, chopped cilantro leaves and hot chile sauce.

*Green Chiles- You can use fresh green chiles if you like. Roast a large green chile (or two small/medium ones) over an open flame or under a broiler until the skin is blackened. Let it cool and peel the skin off. Cut the stem off and open the chile and scrape out and discard the seeds and white strings. For more details on how to roast chiles, here is a step-by-step process. Dice the remaining chile and use in the recipe as a substitution for the can of green chiles.

Quick and Easy Mexican Chicken

An easy entree with Mexican flair! Serve over rice or buttered noodles.

Ingredients:
 4 skinless, boneless chicken breasts
 cooking spray
 1 clove garlic, minced
 1 pinch salt
 1 pinch ground black pepper
 1 pinch ground cumin
 1 cup salsa
 1 cup shredded Cheddar cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C).
Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.

Sweet Tamale Pie

This recipe is Quick and easy to make.

Ingredients:

Meat Mixture:
 2 tablespoons extra-virgin olive oil
 2 cloves garlic, chopped
 1 onion, chopped
 salt and ground black pepper to taste
 1 pound lean ground beef
 2 (7 ounce) cans Mexican-style corn (such as Green Giant®)
 1 (8 ounce) jar chunky salsa
 1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
 1 (4 ounce) can chopped green chiles
 1 (1 ounce) packet taco seasoning mix

Corn Bread Topping:
 1 (15 ounce) package corn bread mix (such as Krusteaz® Honey Corn Bread Mix)
 2/3 cup milk
 1/3 cup vegetable oil
 1 egg
 2 (7 ounce) cans Mexican-style corn (such as Green Giant®), drained
 1 (4 ounce) can chopped green chiles, drained
 1 cup shredded Mexican cheese blend
 1 tablespoon extra-virgin olive oil

Directions:
Preheat oven to 400 degrees F (200 degrees C).
Pour 2 tablespoons olive oil into a cold skillet; sprinkle in garlic. Cook garlic over medium heat until sizzling and fragrant, 2 to 3 minutes. Stir onion, salt, and pepper into the garlic and olive oil; cook until onion is translucent, 5 to 10 minutes. Cook and stir ground beef into onion mixture until beef is browned and crumbly, 5 to 10 minutes.
Mix 2 cans Mexican-style corn, salsa, hot tomato sauce, 1 can chopped green chiles, and taco seasoning into ground beef mixture; bring to a boil. Reduce heat, cover skillet, and simmer until liquid has reduced, about 15 minutes. Transfer meat mixture to a 10x14-inch casserole dish.
Stir corn bread mix, milk, vegetable oil, and egg together in a bowl; fold in 2 cans drained Mexican-style corn, 1 can drained green chiles, Mexican cheese blend, and 1 tablespoon olive oil. Spoon cornbread mixture over meat mixture.
Bake in the preheated oven until a toothpick inserted into the corn bread comes out clean, about 30 minutes.

Pork Tamale Pie

This is a nice casserole type recipe that will feed your family, especially on a cold winter day. Serve with shredded cheese on top. We like the jalapeno chile pepper cheese.

Ingredients:
 3 pounds boneless pork loin roast
 garlic powder to taste
 1 cup cornmeal
 1/2 cup milk
 1 (15 ounce) can whole kernel corn
 1 (14.5 ounce) can peeled and diced tomatoes
 2 eggs, beaten
 1 1/2 teaspoons chili powder
 1 1/2 teaspoons cayenne pepper
 1 teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Season pork roast with garlic salt to taste and place in a 10x15 inch roasting pan. Add water as needed to cover roast halfway.
Bake at 350 degrees F (175 degrees C) for 2 hours.
When roast is cool enough to handle, cube the meat and reserve the water from the roasting pan. In a large skillet over medium low heat, combine the meat with 2 cups reserved broth and allow to simmer.
In a separate skillet over medium heat, combine the cornmeal, milk, corn, tomatoes and eggs. Stir well and add the chili powder, cayenne pepper and salt. Let cook for 20 minutes, stirring often. Add broth as needed if mixture gets too thick. Combine this mixture with the pork in a 9x13 inch baking dish, mixing together well.
Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.

Tamale Casserole

Here's a great recipe that's quick to make, but not short on taste. Canned beef tamales with onions and Cheddar. Mmmm!

Ingredients:
 2 (15 ounce) cans beef tamales
 2 bunches green onions, chopped
 8 ounces shredded Cheddar cheese
 3 cups crushed tortilla chips
 2 (16 ounce) cans chili without beans
 1 tablespoon water

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Unwrap tamales and cut into thick chunks. Place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. Then layer the onions, cheese, tortilla chips and chili without beans.
Repeat this until all ingredients are used, topping off with cheese and chips. Then sprinkle with the water.
Bake, uncovered, at 350 degrees F (175 degrees C) for 40 to 45 minutes.

Basic Homemade Tamales

In this recipe, the pork can be substituted with either chicken or beef. This is great served with refried beans and a salad.

Ingredients:
Tamale Filling:
 1 1/4 pounds pork loin
 1 large onion, halved
 1 clove garlic
 4 dried California chile pods
 2 cups water
 1 1/2 teaspoons salt

Tamale Dough:
 2 cups masa harina
 1 (10.5 ounce) can beef broth
 1 teaspoon baking powder
 1/2 teaspoon salt
 2/3 cup lard
 1 (8 ounce) package dried corn husks
 1 cup sour cream

Directions:
Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

Hot Tamale Pie

While this tamale pie has very little to do with its south-of-the-border namesake, it's a really delicious recipe all the same.

Ingredients:
 cooking spray
 2 pounds ground beef
 2 cups diced poblano peppers
 1 teaspoon salt
 1 (16 ounce) jar salsa
 1/2 teaspoon dried oregano
 1 teaspoon ground dried chipotle pepper
 2 (8.5 ounce) boxes dry corn muffin mix (such as Jiffy®)
 2 eggs
 2/3 cup milk, divided
 4 ounces shredded Cheddar cheese, divided
 4 ounces shredded Monterey Jack cheese, divided
 8 ounces frozen corn, thawed

Directions:
Preheat the oven to 350 degrees F (175 degrees C).
Spray a 9x13-inch casserole dish with cooking spray.
Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes.
Reduce heat to medium and stir in poblano peppers, salt, salsa, oregano, and chipotle powder; cook and stir until seasoned beef is crumbly and no longer pink, about 10 minutes.
Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and half the Cheddar and Monterey Jack cheeses.
Spread the prepared corn muffin mixture without cheese into the prepared baking dish. Sprinkle corn over the muffin mix, followed by remaining half of the cheeses, then the beef mixture.
Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan.
Bake in the preheated oven for 50-60 minutes, until golden brown.

Notes:
You can substitute red or green bell peppers for the poblano peppers if needed.

Pork for Tamales

A delicious recipe for preparing pork to use in making pork tamales. After the meat is cooked and shredded, mix with salsa and refrigerate overnight. If you are making your own tamale dough, you may want to reserve 1 1/4 cup of the broth before draining.

Ingredients:
 1 pound pork butt roast
 2 1/2 cups water
 1/2 onion
 1 clove garlic, peeled
 1 bay leaf
 salt to taste
 8 black peppercorns
 1 dried red chile pepper

Directions:
Trim fat from pork butt. Cut into chunks and place in a large saucepan. Add water, onion, garlic, bay leaf, salt, peppercorns and chile pepper. Bring to a boil; skim foam from surface. Reduce heat, cover and simmer for 1 hour.
Drain broth, let meat cool and shred with a fork. Refrigerate overnight if desired.

Mexican Beef Tamales

This recipe makes a lot, but if you're going to go to all the trouble of making tamales from scratch, you might as well have a party! You will need butchers' twine and a large pot with a steamer basket to make these. May be frozen up to 6 months in heavy-duty resealable plastic bags. To reheat, thaw in refrigerator and then steam or microwave until heated through.

Ingredients:
 4 pounds boneless chuck roast
 4 cloves garlic
 3 (8 ounce) packages dried corn husks
 4 dried ancho chiles
 2 tablespoons vegetable oil
 2 tablespoons all-purpose flour
 1 cup beef broth
 1 teaspoon cumin seeds
 1 teaspoon ground cumin
 2 cloves garlic, minced
 2 teaspoons chopped fresh oregano
 1 teaspoon red pepper flakes
 1 teaspoon white vinegar
 salt to taste
 3 cups lard
 1 tablespoon salt
 9 cups masa harina

Directions:
Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.
Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.

Chicken and Cheese Tamales

Traditional Tamales filled with a creamy chicken and cheese stuffing.

Ingredients:
2 lbs boneless, skinless chicken
3 oz. can diced green chiles
4 oz cream cheese (1/2 a standard package)
1/2 cup sour cream or crema
16 oz queso fresco or jack cheese (shredded or crumbled)
1 teaspoon cumin
1 teaspoon chile powder
1 teaspoon salt
1/2 teaspoon salt
40 Corn Husks
Tamale Dough (Recipe Below)

Preparation:

Prepare the filling:
Boil or bake the chicken until it is cooked through. Let the chicken cool and then use forks or your fingers to pull it apart to shred it. Add the shredded chicken and the diced chiles to a large bowl and add in the cream cheese, queso fresco, cumin, chile powder, and 1/2 teaspoon of salt. Use a large spoon to smash the cream cheese into the mixture to begin mixing it. I like to just use my hands to squish it all together. Once the filling is made, set it aside. (Note: You can make the filling the day before and store it in the refrigerator until you are ready to use it.)

Preparing the Corn Husks:
Go through the corn husks removing any debris. Separate the larger usable pieces from the smaller bits and pieces. Save the smaller pieces for later. Go through the corn husks removing any debris. Separate the larger usable pieces from the smaller bits and pieces. Save the smaller pieces for later. Place the husks into a large bowl. Cover husks with warm water. Set a heavy item (like a heavy bowl or mug) on top of the husks to keep them submerged. Remove the husks from the water and pat dry. Place into a covered dish or a large plastic bag to prevent from drying out. Use only the larger and medium sized husks for the tamales. The smaller ones can be used later for ties or patches. When looking at the husk, notice the shape. They have a narrow end, a broad end, and two long sides.

Masa Harina (Tamale Dough):
6 cups masa harina
5 cups warm water or low-sodium chicken broth
2 cups lard
3 tablespoon onion powder
2 tablespoon cumin
3 tablespoon chile powder
2 teaspoons salt

In a mixing bowl combine masa and warm water or broth until combined. Let the mixture sit for 20 minutes or so to let the masa soften. Then mix it on low speed until a dough forms. After the Masa Harina is prepared, gradually add in the salt, cumin and onion powder by sprinkling them over the dough as you mix it. In a separate bowl, whip lard or shortening about three minutes or until fluffy. Add the lard to the dough a little at a time while mixing until well combined. The mixture should be about the consistency of peanut butter. If not, add more masa harina, water or broth as necessary.

Assembling the Tamales:
Lay a husk on a flat surface. Spoon 1-2 tablespoons of dough onto the husk, depending on the size of the husk. Use the back of a metal spoon to spread the dough onto the husk. When spreading the dough, leave a space of about 4 inches from the narrow end of the husk and about 2 inches from the other end. Spread the dough to the edge of one of the long sides and 2 inches away from the other long side. Try to keep the dough approximately 1/4 inch thick. Spread a couple of spoonfuls of filling down the center of the dough, leaving at least one inch of dough around the sides. Locate the long side with a 2 inch space with no masa. Fold that over, slightly overlapping the other side so the edges of the dough meet. Wrap the extra husk around the back. Then fold the broad end over the top and then the longer narrow end over the broad end. Create strips of husk by cutting or tearing 1/4 inch lengths off of some of the smaller or unusable husks. Use these to tie across the middle of the tamale to hold the flaps down. Set tamales upright in a steamer. You can buy large steamers made just for this purpose. You may have something else you can use to create the same effect. The key is to have a small amount of boiling water on the bottom of the pot and a colander or mesh of some sort to keep the tamales away from the water. Steam for about 90 minutes and let them cool before serving.

Making Tamales is easy once you get the hang of it. It may take you a little longer to make the first few, but after you learn the ropes, you'll have a whole batch ready in no time.

Corn and Green Chile Tamales

Flavorful tamales stuffed with sweet corn, cheese and tangy green chile sauce.

Ingredients:
16 oz corn kernels
3 oz. can diced green chiles
4 oz cream cheese (1/2 a standard package)
1/2 cup sour cream or crema
16 oz queso fresco or jack cheese (shredded or crumbled)
1 teaspoon cumin
1 teaspoon chile powder
1 teaspoon salt
1/2 teaspoon salt
40 Corn Husks
Tamale Dough (Recipe Below)

Preparation:
Prepare the filling:
Add the corn and the diced chiles to a large bowl and add in the cream cheese, queso fresco, cumin, chile powder, and 1/2 teaspoon of salt. Use a large spoon to smash the cream cheese into the mixture to begin mixing it. I like to just use my hands to squish it all together. Once the filling is made, set it aside. (Note: You can make the filling the day before and store it in the refrigerator until you are ready to use it.)

Preparing the Corn Husks:
Go through the corn husks removing any debris. Separate the larger usable pieces from the smaller bits and pieces. Save the smaller pieces for later. Go through the corn husks removing any debris. Separate the larger usable pieces from the smaller bits and pieces. Save the smaller pieces for later. Place the husks into a large bowl. Cover husks with warm water. Set a heavy item (like a heavy bowl or mug) on top of the husks to keep them submerged. Remove the husks from the water and pat dry. Place into a covered dish or a large plastic bag to prevent from drying out. Use only the larger and medium sized husks for the tamales. The smaller ones can be used later for ties or patches. When looking at the husk, notice the shape. They have a narrow end, a broad end, and two long sides.

Masa Harina (Tamale Dough):
6 cups masa harina
5 cups warm water or low-sodium chicken broth
2 cups lard
3 tablespoon onion powder
2 tablespoon cumin
3 tablespoon chile powder
2 teaspoons salt

In a mixing bowl combine masa and warm water or broth until combined. Let the mixture sit for 20 minutes or so to let the masa soften. Then mix it on low speed until a dough forms. After the Masa Harina is prepared, gradually add in the salt, cumin and onion powder by sprinkling them over the dough as you mix it. In a separate bowl, whip lard or shortening about three minutes or until fluffy. Add the lard to the dough a little at a time while mixing until well combined. The mixture should be about the consistency of peanut butter. If not, add more masa harina, water or broth as necessary.

Assembling the Tamales:
Lay a husk on a flat surface. Spoon 1-2 tablespoons of dough onto the husk, depending on the size of the husk. Use the back of a metal spoon to spread the dough onto the husk. When spreading the dough, leave a space of about 4 inches from the narrow end of the husk and about 2 inches from the other end. Spread the dough to the edge of one of the long sides and 2 inches away from the other long side. Try to keep the dough approximately 1/4 inch thick. Spread a couple of spoonfuls of filling down the center of the dough, leaving at least one inch of dough around the sides. Locate the long side with a 2 inch space with no masa. Fold that over, slightly overlapping the other side so the edges of the dough meet. Wrap the extra husk around the back. Then fold the broad end over the top and then the longer narrow end over the broad end. Create strips of husk by cutting or tearing 1/4 inch lengths off of some of the smaller or unusable husks. Use these to tie across the middle of the tamale to hold the flaps down. Set tamales upright in a steamer. You can buy large steamers made just for this purpose. You may have something else you can use to create the same effect. The key is to have a small amount of boiling water on the bottom of the pot and a colander or mesh of some sort to keep the tamales away from the water. Steam for about 90 minutes and let them cool before serving.

Making Tamales is easy once you get the hang of it. It may take you a little longer to make the first few, but after you learn the ropes, you'll have a whole batch ready in no time.

Mango Salsa Steak Fajitas

Try these delicious steak tacos with vibrant mango salsa for a real treat!

Ingredients:
Tacos:
 1 tablespoon vegetable oil
 1 (1 ounce) package Old El Paso® taco seasoning mix
 1 (1 1/4 pound) flank steak, trimmed of excess fat
 8 (6 inch) Old El Paso® flour tortillas for soft tacos & fajitas

Mango Salsa:
 2 ripe medium mangoes, seed removed, peeled and diced
 Juice of 1 medium lime
 1 jalapeno chile, seeded, chopped
 1/4 cup chopped red onion
 1/4 cup chopped fresh cilantro leaves

Directions:
Heat oven to 400 degrees F. Line cookie sheet with foil.
In 10-inch skillet, heat oil over high heat. Sprinkle taco seasoning mix over flank steak, pressing to coat. Brown steak in oil on both sides. Place steak on cookie sheet. Roast until meat thermometer inserted in center of steak reads 135 degrees F. Remove from oven, and let rest 10 minutes.
Meanwhile, in large bowl, mix salsa ingredients. Refrigerate until ready to serve.
Cut steak into thin slices. Place 2 or 3 slices steak on each tortilla. Top with salsa. Roll up tortillas.

Spicy Beef Fajitas

Traditional fajitas with a colorful twist of flavor. Feel free to garnish with cheese, sour cream, salsa, etc. when serving. Here thick flour tortillas warmed in the oven, Mexican queso, and crema fresca has been used.

Ingredients:
 1 pound beef round steak, cut into thin strips
 1 red bell pepper, cut into thin strips
 1 yellow bell pepper, cut into thin strips
 1 red onion, thinly sliced
 2 anaheim chile peppers, thinly sliced
 1 (1.27 ounce) packet spicy fajita seasoning
 6 tablespoons olive oil
 4 large cloves garlic, crushed

Directions:
Combine beef strips, red bell pepper, yellow bell pepper, onion, anaheim chile peppers, fajita seasoning, olive oil, and garlic in a large bowl. Cover and refrigerate for at least 2 hours.
Heat a large skillet over medium heat; cook and stir the beef and vegetable mixture in hot skillet until beef is no longer pink in the center and vegetables are tender, about 10 minutes.

Notes:
The meat will take the same amount of time to cook as the veggies as long as they are sliced to the same thinness.
If marinade is too dry, add a small amount of warm water.

Bison Fajitas with Guacamole Salad

Strips of bison flank steak are quickly stir-fried with bell peppers, onion, and jalapeno and served hot on tortillas with salsa, sour cream, and guacamole.

Ingredients:
 1 pound bison flank steak
 1 1/2 teaspoons fajita seasoning
 2 tablespoons vegetable oil
 2 cloves garlic, minced
 1 fresh jalapeno pepper, seeded and chopped
 1 large onion, thinly sliced
 1 large green bell pepper, thinly sliced
 1 large red or yellow bell pepper, thinly sliced
 6 (8 inch) flour tortillas, warmed
 Salsa
 Sour cream
 Lime wedges

Guacamole Salad:
 2 Roma tomatoes, seeded and chopped
 3 tablespoons sliced green onions
 1 fresh jalapeno pepper, seeded and chopped
 2 cloves garlic, minced
 1/2 teaspoon salt
 1/4 teaspoon black pepper
 2 large ripe avocados, halved, seeded, peeled, and coarsely mashed
 Shredded romaine lettuce

Directions:
If desired, partially freeze bison flank steak for easier slicing (about 30 minutes). Thinly slice across the grain into bite-size strips. Sprinkle sliced bison flank steak with 1 teaspoon of the fajita seasoning. Cover and chill for 30 minutes.
Heat 1 tablespoon of the oil over medium-high heat in a large skillet. Cook garlic and the 1 jalapeno pepper in the hot oil for 2 minutes. Add onion. Cook and stir for 6 to 8 minutes or until onions are tender and begin to caramelize. Remove onion mixture to a medium bowl; cover and keep warm. Add bell peppers and remaining 1/2 teaspoon of fajita seasoning to skillet. Cook and stir for 6 to 8 minutes or until peppers are tender. Add peppers to onion mixture; cover and keep warm.
Add the remaining 1 tablespoon oil to the skillet. Add 1/2 of the bison flank steak strips to skillet. Cook and stir for 1 to 2 minutes or until bison flank steak is browned. Remove from skillet and cook remaining bison flank steak.
Serve bison flank steak and vegetables in tortillas topped with salsa and sour cream. Serve with lime wedges and Guacamole Salad
Guacamole Salad: Combine tomatoes, green onions, the 1 jalapeno pepper, the 2 cloves garlic, the salt, and pepper in a medium bowl. Gently stir in avocado. Serve on shredded romaine.

Marinated Fajita Chicken

This marinade makes some of the most delicious chicken I've ever tasted, so it's still awesome if you forgo making fajitas and just use it to marinade your chicken breasts.

Ingredients:
 1 cup lime juice
 4 1/2 teaspoons olive oil
 2 cloves garlic, crushed
 1/2 teaspoon ground cumin
 1/2 teaspoon chili powder
 1/4 teaspoon salt
 1/4 teaspoon red pepper flakes
 5 skinless, boneless chicken breast halves

Directions:
Whisk together the lime juice, olive oil, garlic, ground cumin, chili powder, salt, and red pepper flakes in a bowl; pour into a large resealable plastic bag.
Put the chicken breasts into the bag, coat with the marinade, squeeze out excess air, and seal the bag.
Marinate in the refrigerator for 8 hours to overnight.
Preheat the oven to 375 degrees F (190 degrees C).
Remove the chicken from the marinade and shake off excess. Discard remaining marinade. Arrange chicken breasts in a baking dish.
Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Shred chicken breasts with two forks to desired texture.

Sizzling Steak Fajitas

Tex-Mex perfection for everyone! Fajitas are fun for everyone. Enjoy this Tex-Mex recipe at home--throw a fajita party where your friends and family build their own fajitas and make memories that last. This fajita recipe relies on GOYA® Mojo Criollo as a flavorful marinade that delivers juicy, tender meat, and GOYA® Flour Tortillas for a pocket everyone can pick up.

Ingredients:
 3 pounds flank or skirt steak, cut against the grain into 1/2-inch thick strips
 1 1/2 cups Goya Mojo Criollo
 1 teaspoon Goya Adobo with Pepper, plus more to taste
 2 tablespoons Goya Extra Virgin Olive Oil
 1 large yellow onion, cut into 1/4-inch strips
 2 red, green, and/or yellow bell peppers, cut into 1/4-inch thick strips
 1 teaspoon Goya Sazonador Total
 1 (18 ounce) package Goya Flour Tortillas, warmed

For the garnish:
 1 (12 ounce) container Goya Guacamole, thawed
 1 (17.6 ounce) jar Goya Salsa Pico de Gallo
 1 cup sour cream
 1 (8 ounce) jar Goya Salsita (preferred flavor)

Directions:
In medium container with lid, or in large ziptop bag, combine steak slices, Mojo and 1 tsp. Adobo; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Drain steak, discarding marinade. Bring meat to room temperature.
Heat 1 tbsp. oil in large skillet over high heat. Add onions; cook, stirring occasionally, until starting to brown, about 3 minutes. Add peppers to pan. Cook, stirring occasionally, until starting to brown, about 3 minutes more. Season vegetables with sazonador total and adobo; transfer to large serving platter. Cover vegetables with foil to keep warm.
Heat remaining oil in skillet over high heat. Add beef; cook, in batches, until brown on all sides, about 10 minutes. Transfer meat to serving platter.
To serve, spoon meat and vegetables into center of warm tortillas. Add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.

Tips:
How to Cut Meat Against the Grain: Some types of red meat, like flank and skirt steaks (used in the fajita recipe above) have distinctive lines running through them. These lines are muscle fibers and can make the meat tough to chew if not cut correctly. For the most tender slices, cut against the grain, meaning that you slice perpendicularly across the lines, not with them. Doing so breaks the tension of the fibers, making the meat extra tender.

Vegan Fajitas

This is a wonderful meatless version of traditional fajitas! It can be prepared in advance, or right away.

Ingredients:
 1/4 cup olive oil
 1/4 cup red wine vinegar
 1 teaspoon dried oregano
 1 teaspoon chili powder
 garlic salt to taste
 salt and pepper to taste
 1 teaspoon white sugar
 2 small zucchini, julienned
 2 medium small yellow squash, julienned
 1 large onion, sliced
 1 green bell pepper, cut into thin strips
 1 red bell pepper, cut into thin strips
 2 tablespoons olive oil
 1 (8.75 ounce) can whole kernel corn, drained
 1 (15 ounce) can black beans, drained

Directions:
In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.

Marinated Flank Steak

A wonderful flank steak on the grill recipe. It doesn't take long to grill. This also works great when sliced and used for fajitas.

Ingredients:
 1/2 cup vegetable oil
 1/3 cup soy sauce
 1/4 cup red wine vinegar
 2 tablespoons fresh lemon juice
 1 1/2 tablespoons Worcestershire sauce
 1 tablespoon Dijon mustard
 2 cloves garlic, minced
 1/2 teaspoon ground black pepper
 1 1/2 pounds flank steak

Directions:
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
Preheat grill for medium-high heat.
Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

Steak Fajitas

Beef fajitas are delicious served with a lot of condiments on the side. My favorites are guacamole, extra cilantro, and beans and rice!

Ingredients:
 1 pound lean steak, cut into strips
 1/2 cup fresh lime juice
 1/2 tablespoon ground black pepper
 1 tablespoon chopped fresh cilantro
 2 tablespoons vegetable oil
 1 large onion, cut into thin strips
 1 julienned green bell pepper
 2 lemons, quartered
 salt and pepper to taste
 6 (12 inch) flour tortillas

Directions:
Combine the lime juice, ground pepper and cilantro in a shallow dish. Place steak strips into the marinade and refrigerate for two to four hours.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak strips, and fry until cooked to your liking. Remove meat and set aside.
Add remaining oil and onions to the skillet. Cook over medium low heat, until translucent, stir in green peppers and steak. Squeeze the juice of 1 lemon over the top and stir. When the green bell peppers are just tender remove the pan from the heat. Season with salt and pepper to taste. Serve the steak fajitas with tortillas and lemon wedges on the side.

Shrimp Fajitas

Marinated shrimp, vegetables, and cheese enclosed in flour tortillas.

Ingredients:
 1 tablespoon Worcestershire sauce
 1 tablespoon lime juice
 1 tablespoon soy sauce
 1 teaspoon chili powder
 1 pound large shrimp, peeled and deveined
 1 tablespoon olive oil
 2 medium zucchini, cubed
 1 red onion, chopped
 1 (10 ounce) box frozen corn
 1 tablespoon olive oil
 8 flour tortillas
 1 cup shredded Monterey Jack cheese
 3 tablespoons chopped fresh cilantro

Directions:
In a medium bowl, combine the Worcestershire, lime juice, soy sauce, and chile powder. Add the shrimp and marinate 15 minutes.
Heat olive oil in a large skillet over medium heat. Cook the zucchini, onion, and corn for 10 minutes or until the vegetables are tender. Cover to keep warm and set aside.
In a separate skillet heat olive oil over medium heat. Add the shrimp and cook for 3 to 5 minutes, until the shrimp are pink. Combine the shrimp and the vegetables. Place shrimp and vegetable mixture in tortillas; sprinkle with the Monterey Jack cheese and cilantro.

Cinnamon and Lime Chicken Fajitas

Spicy, addictive, easy to make - you can't stop eating these! The potato puts it over the top! Well worth the time. Serve with salsa, cheese, cilantro, and sour cream. Great with beans and rice!

Ingredients:
 4 boneless, skinless chicken breast halves
 1 tablespoon ground cinnamon
 salt and pepper to taste
 2 large baking potatoes, peeled and cubed
 1/4 cup canola oil
 1 large yellow onion, chopped
 1 large clove garlic, peeled and minced
 1 tablespoon chopped jalapeno peppers
 1 lime, juiced
 12 (6 inch) corn tortillas, warmed

Directions:
Preheat oven to 400 degrees F (200 degrees C).
Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.
Serve the chicken and potatoes in warmed tortillas.

Chicken and Bacon Fajitas

This is a colorful and flavorful fajita filling served in hot, fresh flour tortillas. Absolutely delicious! And for those who are watching their carbs, it is just as good eaten with a fork without the tortillas!

Ingredients:
 3 boneless, skinless chicken breast halves
 salt to taste
 3 slices peppered bacon, diced
 1/2 cup chopped onion
 1 chopped green bell pepper
 1 chopped red bell pepper
 1 1/2 cups chopped mushrooms
 1 cup cherry tomatoes, cut in half
 3/4 cup chopped cilantro
 8 large flour tortillas (burrito size), warmed to soften

Directions:
Heat a large skillet over medium-high heat. Cook the chicken breasts until the outside is golden brown, and the juices run clear. Salt the breasts to taste, then set aside.
Cook the bacon in the hot skillet until it begins to release some oil. Stir in the onion, and bell peppers; cook until the bacon is crispy and the onions are transluscent. Stir in the tomatoes and mushrooms, and continue cooking until the mushrooms have softened.
Slice the cooked chicken breasts into bite-sized pieces, then add to the skillet along with the cilantro. Stir to combine, and cook for a minute to reheat. Spoon into warmed tortillas to serve.

Colorful Vegetable Fajitas

These tortillas are a favorite weekday meal of mine. You may add jalapeno peppers or super hot salsa in this recipe if you like your food fiery hot.

Ingredients:
 8 (8 inch) flour tortillas
 2 tablespoons vegetable oil
 1 red onion, thinly sliced
 1 green bell pepper, seeded and sliced into strips
 1 red bell pepper, seeded and sliced into strips
 1 teaspoon minced garlic
 1 yellow squash, halved and sliced into strips
 1/2 cup salsa
 1 teaspoon ground cumin
 1/2 teaspoon salt
 1 cup shredded Monterey Jack cheese
 1/4 cup chopped fresh cilantro

Directions:
Wrap tortillas in aluminum foil, and place in oven. Turn heat to 350 degrees F (175 degrees C). Bake for 15 minutes, or until thoroughly heated.
In a 10 inch skillet, heat oil over medium high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes.
Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.

Tangy Chicken Fajitas

Different flavor from the usual chicken fajitas, but very tangy! If desired, serve with warm tortillas, fresh picante sauce, lettuce, tomatoes, cheese, sour cream, guacamole, rice and beans!!!

Ingredients:
 1/2 cup olive oil
 1/2 cup distilled white vinegar
 1/2 cup fresh lime juice
 2 (.7 ounce) packages dry Italian-style salad dressing mix
 3 whole boneless, skinless chicken breast, cubed
 1 onion, sliced
 1 green bell pepper, sliced

Directions:
In a large glass bowl combine the oil, vinegar, lime juice, and dry salad dressing mix. Mix together. Add chicken strips, onion and bell pepper. Cover dish and refrigerate. Marinate for 3 to 6 hours.
In a large skillet, heat oil. Remove chicken, onion and bell pepper from marinade and saute in oil until chicken is cooked through (juices run clear) and onion is translucent.

Chicken and Bean Burritos

These quick and tasty burritos feature a zesty combination of Campbell's® Condensed Bean with Bacon Soup, Pace® Thick and Chunky Salsa and Swanson® Premium Chunk Chicken, heated and served inside warmed flour tortillas.

Ingredients:
 1 tablespoon vegetable oil
 1 medium onion, chopped
 1/8 teaspoon garlic powder
 1 (11.5 fl oz) can Campbell's® Condensed Bean with Bacon Soup
 3/4 cup Pace® Thick & Chunky Salsa
 2 (4.5 ounce) cans Swanson® Premium Chunk Chicken Breast in Water, drained
 3 (8 inch) flour tortillas, warmed

Directions:
Heat the oil in a 10-inch skillet over medium heat. Add the onion and garlic powder and cook until the onion is tender.
Stir the soup, salsa and chicken in the skillet. Cook until the chicken mixture is hot and bubbling.
Spoon about 1/3 cup chicken mixture down the center of each tortilla. Fold up the sides of the tortillas around the filling then fold up the ends to enclose the filling.

Serving Suggestion: Serve with carrot sticks and apple-raisin salad with red raspberry vinaigrette. For dessert serve mini-sugar cookies.

Breakfast Burritos with Green Salsa

These burritos are great for a weekend brunch before heading to the farmer's market.

Ingredients:
 2 tablespoons olive oil
 8 small red potatoes, cut into 1/4 inch slices
 salt and ground black pepper to taste
 1 tablespoon chili powder
 1/2 pound bulk chorizo sausage
 4 burrito-size flour tortillas
 1 tablespoon butter
 5 eggs, lightly beaten
 1 (4 ounce) package cream cheese
 3 tablespoons chopped fresh cilantro
 1/4 cup green salsa

Directions:
Preheat oven to 200 degrees F (95 degrees C).
Heat the olive oil in a large skillet over medium-high heat. Place the potato slices in the skillet and season with salt, pepper, and chili powder. Cook until the potatoes are tender, about 10 minutes. Remove from the pan to a baking sheet and put in the warm oven.
Stir chorizo into skillet and cook until browned and crumbly, stirring frequently to break apart. Pour off the grease, then place the chorizo in the oven with the potatoes. Wipe the skillet dry with paper towels.
Wrap the tortillas with aluminum foil and place in the warm oven.
Melt butter in the skillet over medium-low heat. Pour in the eggs and continually stir while cooking. When the eggs are nearly set, mix in the chorizo and potatoes. Add the cream cheese and stir until melted; just before serving, fold in the cilantro.
Place the tortillas onto individual plates and spoon the eggs onto the lower half of each. Fold the sides over the filling, then roll the tortillas into a tight cylinder; top with green salsa to serve.

Barbeque Seitan and Black Bean Burritos

This is an easy, hearty meal for a family or dinner party - burritos also freeze well!! Great served with salsa and sour cream! Habanero chile peppers are extremely hot! You might only need 1/2 of one to generate enough heat for your tastes! Be careful when you chop the habanero chile, remember to use gloves!

Ingredients:
 3 tablespoons olive oil
 1 small onion, chopped
 5 green onions, chopped
 2 cloves garlic, minced
 2 habanero peppers, seeded and minced
 1 red bell pepper, chopped
 1 1/2 (8 ounce) packages seitan
 1 (15 ounce) can black beans, rinsed and drained
 1 (16 ounce) can diced tomatoes
 3 cups cooked white rice
 3 tablespoons chopped fresh cilantro
 1 (18 ounce) bottle barbecue sauce
 10 (10 inch) flour tortillas

Directions:
In a large saucepan (wok pans also work well) heat oil over medium-high and saute yellow onion, green onions, garlic, habanero, and bell pepper until onions become translucent. Add seitan and saute another 5 minutes. Add black beans and tomatoes. Heat through.
In a medium size mixing bowl combine heated mixture with cooked rice, cilantro, and 1 cup barbecue sauce.
Lay tortillas on flat surface. Spoon about 3/4 cup of filling onto each tortilla's center. Wrap tortilla so that mixture is captured on the inside .
In a casserole dish pour barbecue sauce to coat the dish's bottom. Place burritos in dish and pour more barbecue sauce on top of them. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes.