Mexican Main Dishes

[charisstoma]

From the People of Mexico and their Food by Ann L. Burckhardt Capstone Press c.1996

Two Cheese Enchiladas
servings 4

2 C cottage cheese
2 ½ C cheddar cheese, shredded
8 green onions, sliced
½ t oregano

8 corn tortillas

10 oz can enchiladas sauce
8 oz can tomato sauce

1 C lettuce, shredded
1 tomato, chopped

Preheat oven 350 degrees

Filling - Stir together cottage cheese, 1C cheddar cheese, green onions, and oregano. Set aside.
Stack tortillas and wrap in foil. Heat in oven 10 min.

Stir together enchilada sauce and tomato sauce. Spread half of this mixture in 10” oblong pan.

Spread ½ c of filling mixture down center of each warm tortilla. Roll up. Put filled tortillas in the pan with overlapped side down.

Spread remaining sauce mixture over the rolled up tortillas. Sprinkle 1 ½ C cheddar cheese.

Bake uncovered for about 30 minutes.

Serve topped with lettuce and tomatoes.

Fiesta Fajitas
servings 4

1# beef steak or chicken
1 c bottled salsa or picante sauce
½ t minced garlic
1 T oil
2 t lemon juice
8 flour tortillas
Garnish: chopped tomatoes, sliced avocados, green pepper, sliced onion, and sour cream

Using meat mallet to pound meat to tenderize. Put in plastic bag.
Mix salsa or picante sauce, garlic, oil, and lemon juice. Pour half into bag with meat. Close bag tightly and shake well. Refrigerate remaining sauce.
Refrigerate meat overnight or all day, shaking bag once or twice.

Grill the meat over hot coals or broil on a rack in oven. Throwing away the salsa marinade.
Brush meat with the other stored salsa as it is cooking. Grill or broil 5 – 6 minutes on each side.
Slice meat into thin strips,

Heat tortillas. Fill with meat and garnish toppings.

Meat and Potato Tacos
servings 4

1 c leftover cooked roast beef
2 T oil or shortening
1 large onion, chopped
1 t garlic, chopped (from a bottle)
1 c cooked potato, diced
1 t chili powder
½ t ground cumin
1 c canned tomatoes, cut up, or tomato sauce
8 taco shells
Garnish: shredded lettuce and shredded cheese

Shred roast beef with fork or fingers.
In a skillet, heat oil or shortening. Add onion and garlic. Cook and stir until onion is yellow.

Stir in potato, chili powder, cumin, tomatoes or sauce, and shredded beef,

Cover pan, Simmer 5 10 minutes to blend flavors.
Warm taco shells as directed on package. Fill with meat mixture,

Garnish with with lettuce and cheese.


Mexican Meatballs
servings 4

1# ground beef
1 egg, beaten
¼ c green olives, chopped
3 T onion, chopped
1 t chopped garlic from a bottle
1 T fresh cilantro or parsley, snipped
2 C tomato sauce
2 – 3 t chili powder
1 t oregano

Mix together ground beef, egg, olives, garlic, cilantro or parsley. Shape into ping pong sized balls.
Set aside.

Heat tomato sauce, chili powder, oregano over medium heat in large skillet. When it simmers gently add meatballs, making sure that they are covered with the sauce.

Cover skillet and cook over low heat for about 45 minutes. Cut one in half to check if done. It should be brown with clear, not pink, juices.

Serve from skillet with tortillas or bread to soak up sauce.