Shannon's Cookbook

My sister Robin's friend made these tacos when I was at Robin's house last November and I've been wanting to make them myself ever since. Ground pork was finally on sale this week, so I knew that I could make the chorizo from scratch, and I had everything else I needed. The recipe for the chorizo can be found here: Chorizo Filling cooked chorizo 1/2 cup dried pinto beans, cooked and drained 4 eggs, beaten flour tortillas shredded cheese (I used habanero, but use your favorite variety) hot sauce (or your favorite salsa) sour cream (optional) Stir cooked pinto beans into cooked chorizo; reduce heat to low and cook 15 minutes more, adding more liquid as needed. Stir in eggs and cook til eggs are set, stirring often. Warm tortillas (using your favorite method. I like to just microwave them). Fill tortillas with chorizo mixture, cheese and hot sauce. Serve with a side of sour cream.

While writing a recipe for Examiner.com I realized that I have never actually written out my recipe for refried beans. I have briefly referenced it, but never taken the time to make an article of it. What better timing than now, for Cinco de Mayo? 6 slices bacon, chopped fine 2 cups dried pinto beans, soaked overnight and drained 1 onion, minced 4 cloves garlic, minced 1 T adobo powder (I use homemade) salt and pepper to taste shredded white Mexican or Mexican blend cheese In a large Dutch oven over medium high heat, add bacon and render the fat a bit. Stir in onions cook a few minutes.  Add garlic and cook about 30 seconds more.  Stir in remaining ingredients (except cheese). Cover mixture by about 1 inch with cold water; increase heat to high. Bring beans to a boil; reduce heat to low and cook, covered, about 2 hours. When beans are super tender, being to mash with a potato masher. Add additional water as needed. Taste and adjust as desired. When beans r...

This is my absolute favorite way to make Mexican rice. I never use any other method, other than not usually measuring anything. Reposted for Examiner.com . 1 cup long grain white rice drizzle of canola or vegetable oil 2 cups chicken broth 1 small (15 oz) can diced tomatoes 1 t cumin salt and pepper to taste In a large frying with a tight fitting lid, heat oil til very hot over medium heat. Saute rice in oil til it starts to brown (be careful not to burn). Add chicken broth and the rest. Reduce heat to low; cover and cook 20-25 minutes. Do not stir or lift the lid while rice cooks. Remove pan from heat and let rice rest while cooking other dishes. Fluff and serve.

The sour cream red sauce really jazzes this dish up. Be sure to start the red sauce first so it can simmer for about 10 minutes before starting the ground beef filling. I also feel that the step which calls for letting the casserole sit for 10 minutes before serving is essential. This recipe is an amalgamation of many different recipes I have used to make Mexican casseroles in the past. 1 lb ground beef 1 small onion, chopped 1/2 green bell pepper, diced 2-3 garlic cloves, minced 1/2 can cream of chicken soup splash of milk (I used evaporated) salt to taste Red Sauce 12 corn tortillas 2 cups shredded sharp cheddar cheese, divided sour cream crushed tortilla chips Sour Cream Red Sauce drizzle of olive oil 1-2 cloves garlic, minced 1/2 teaspoon red pepper flakes (or to taste) 1 small onion, finely chopped 1/2 teaspoon dried oregano, rubbed 2 teaspoons chili powder 1/2 teaspoon dried basil, rubbed 1 teaspoon cumin 1 cup tomato sauce (I used pureed tomatoes) 1 cup beef broth 1 cu...

Anyone who knows me well, knows that chilequiles are my favorite Mexican dish. This version, with tomatillo cream sauce, is based on a version I had while in Mexico. The recipe for the salsa roja is adapted from a friend's. Chilaquiles 1 lb chicken breast, poached and cooled in broth 12 stale corn tortillas cut in strips and fried in vegetable oil Mexican blend cheese Shred chicken. Spread tortilla strips in bottom of baking pan. Sprinkle chicken over the top. Pour tomatillo sauce over the chicken. Sprinkle generously with cheese. Bake at 350F until bubbling, about 20 minutes. Tomatillo Sauce 1 lb tomatillos, husked, rinsed and chopped 1 small can green chiles 1 small onion, chopped 1 t cumin 1 clove garlic, minced salt to taste half and half Combine sauce ingredients (except for half and half) in a small sauce pan and simmer for about 10-15 minutes, or til tomatillos soften. Blend in the blender. Cool and add half and half. Set aside. Salsa Roja 1 large can diced tomatoes 1 smal...