Shannon's Cookbook

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...

I am not sure where I ever found this recipe, but I am SO glad I did. The combination of the cinnamon and orange juice along with the beef creates an incredible soup. The original recipe calls for raisins and chocolate to be added, but that just doesn't sound good to me. I have never added it. 2 tablespoons olive oil, divided 1 lb boneless stewing beef, cut in to chunks 2/3 cup red wine 1 onion, chopped 1 green pepper, chopped 1 small fresh red chili pepper, chopped (I used a cayenne) 4 cloves garlic, minced 1 carrot, sliced 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1 teaspoon dried oregano, rubbed 2 bay leaves 1/2 cup fresh orange juice 1 (14 ounce) can diced tomatoes, not drained 5 cups beef broth 1/4 cup white or brown rice (I used brown as I had some leftover from lunch) fresh cilantro, for garnish Heat half the oil in a large soup pot over medium high heat, add the meat and brown on all sides. Add the wine and simmer for a few minutes. P...

I really looked forward to this meal, as Mexican is my favorite ethnic cuisine. The recipe for the tacos is the only one I use; the taco mixes from the store just don't cut it. The guacamole recipe is just a basic one I frequently use; I prefer guacamole without onion, tomatoes, etc. And of course, everything was topped off with my famous habanero salsa, using the recipe I posted a few months ago. In addition, when I cook Mexican food, I always use corn tortillas and fry them, some for the tacos and a huge bunch fried crisp for chips. Not healthy, but then I don't eat like this everyday! Beef Tacos 1 lb. ground beef 1/2 t marjoram or oregano, rubbed 2 T chili powder ½ t salt 1 ½ t garlic powder 3/4 cup water Brown ground beef. Drain well. Add spices and water. Simmer for about 20-30 minutes. Guacamole 1 avocado, seed removed 1/2 lime, juiced salt and pepper to taste Peel and mash avocados in a bowl. Stir in lime juice, salt and pepper. Cover tightly and chill for at least half ...

This delicious recipe is from my recipe box, I have had it for years and have no idea where it orginally came from. It sure kicks up a regular meatloaf recipe. 1 small can black beans, drained 1/2 cup chopped onion 1/2 cup chopped green pepper (I used Hungarian peppers) 1/2 cup chopped fresh cilantro (optional) 1 tsp salt 1 T ground cumin 2 T chili powder 1/2 t pepper handful tortilla chips, finely crushed (I used Doritoes) 1 egg 3 large garlic cloves, minced 1 pound ground beef 1/2 cup salsa (use your favorite. I used homemade) shredded Mexican style cheese Preheat oven to 375°. Coat large loaf pan with cooking spray. Set aside. Combine beans and next 11 ingredients in a large bowl and stir til just blended. Bake for 50 minutes. Sprinkle cheese over the top and bake 10 more minutes. I served the meatloaf over cheesy garlic mashed potatoes with a dollop of salsa. Variation: Top with sour cream and extra tortilla chips.http://media-files.gather.com/images/d953/d950/d743/d224/d96/f3/full...