Alana's Black Bean and Corn Salsa

Ingredients:

1 (15 ounce) can whole yellow corn, drained
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, drained or you can use fresh tomatoes
1/3 cup finely chopped cilantro
1/4 cup red onion, finely chopped
1 red bell pepper, seeded and chopped
1 jalapeno, seeded and chopped
1/8 teaspoon minced garlic
1/4 cup lime juice
1 avocado - peeled, pitted, and diced
1 tsp salt


Directions:

Stir in the yellow corn, black beans,jalapeno, tomatoes, cilantro, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice,and salt. Chill for 2 hours. Add avocado just before serving. Enjoy :)

Stuffed Cabbage Rolls

Ingredients:

2/3 cup water
1/3 cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
1/4 cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
2 (10.75 ounce) can condensed tomato soup


Directions:

In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often. You can also cook these in a slow cooker on low for 8-9 hours or on high for 4-5 hours. Either way they are very good so Enjoy!!

Watermelon and Strawberry Lemonade

Ingredients:

8 cups cubed seeded watermelon
1 cup fresh strawberries, halved
1/2 cup fresh lemon or lime juice
1 cup white sugar or Sweetner(I use 1/2 sugar and 1/2 Splenda)
2 cups water


Directions:


Combine the watermelon, strawberries, lemon or lime juice, sugar, and water in a blender. Blend until smooth then pour the puree through a strainer into a pitcher. Enjoy!!

Chiles Rellenos in Tomato Sauce

Tomato Sauce Ingredients:

•5 Roma tomatoes
•1 Small onion, halved and wedged
•3 cloves garlic
•1 jalapeno or serrano chile, or to taste
•1 tablespoon chicken bouillon powder
•Salt to taste
•Freshly ground black pepper to taste


Tomato Sauce Directions:

Blend the tomatoes, onion, garlic, and chile in a blender until smooth. Add the chicken bouillon, salt, and pepper, and blend a few more seconds. Pour, and blend a few more seconds. Pour sauce into a small saucepan and simmer over low heat about 10 minutes. Set aside and keep warm while preparing the chiles.


Chiles Rellenos Ingredients:

•4 Poblano chile peppers
•1 white cheese (or any soft white cheese, like Mozarella) I prefer Queso Fresco
•Toothpicks
•4 Eggs
•Salt
•1 Cup flour
•Vegetable oil


Chiles Rellenos Directions:

To remove the skin from the chile, roast it over a burner flame or in a skillet. Roast until the skin bubbles and turns black over the entire chile. Place the chile in a plastic bag and wrap tightly. Repeat the procedure with remaining chiles. After 20-30 minutes, remove each chile and scrape softly with a butter knife to facilitate removing the skin. Rinse chiles to remove any bits of skin as necessary.Vertically slice each chile near the top by the steem. Cut just above the seeds inside the chile and gently pull the seeds to remove them as well as the veins. This will make the chiles less spicy. Fill chiles with thick strips of cheese, but don’t overstuff them, you should be able to seal the chiles easy with a couple of toothpicks per chile or with string. Separate the egg white from the eggs yolks. Beat whites until stiff peaks form. Add a couple pinches of salt and continue beating another minute. Add two eggs yolks and beat until combined. Add the remaining two yolks and beat well.
Heat about 1/4 cup oil in a large skillet set over medium-high heat until hot.
Thoroughly coat a stuffed chile with flour, shaking off any excess. Holding the chile from the stem, dip it in the egg coating until completely covered, letting any excess drain off. Place the chile in the hot oil. Repeat steps with another chile. Using a spoon, drizzle some of the hot oil from the pan over the top of each chile to set the egg coating.After a few minutes when the egg coating turns golden brown underneath, gently flip the chiles to cook the coating on another side. Repeat until the egg coating is golden brown on all sides. Remove the chiles from the skillet and drain on a pepper on a paper towel-lined plate. Repeat the entire process with the remaining two chiles. Serve hot with the tomato sauce. Add rice and beans to complete the meal. Enjoy!!

Fruit Cobbler

Ingredients:


4 tablespoons butter
3/4 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)
1 tablespoon sugar


Directions:


Adjust oven rack to upper-middle position, and heat oven to 350 degrees. Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven. Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar. Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired. Enjoy!!

Slow Cooker Pot Roast with Veggies

Ingredients:

1 (3 pound) bottom round roast
ground black pepper to taste
garlic powder to taste
1 tablespoon vegetable oil
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
5 baby carrots
6 small new potatoes, halved


Directions:


Season roast with black pepper and garlic powder. In a large pot, heat the oil over medium heat. Brown the roast on all sides for 20 minutes. Mix together the mushroom soup and the onion soup mix in the slow cooker. Place roast into the slow cooker, and arrange carrots and potatoes around the meat. Cover, and cook on low for 6 to 8 hours, stirring occasionally. Enjoy!!

Cut up chicken pieces in Pace medium Salsa

This is one of my comfort and quick,easy recipe. There is some days that I am either too tired or too lazy to cook an full meal so on those days I like to make this dish and be done with it. Enjoy :D


Ingredients:


No stick Cooking Spray or you can use regular oil
Goya Adobo All Purpose Seasoning but you can use different kind of seasoning
2-4 boneless skinless chicken breasts, cut up in cubes pieces
1 jar of Pace medium salsa but you can change it from medium to mild or hot for your comfort of spicy


Directions:

Cut up the chicken into smaller cubes pieces and place them in a sprayed or greased skillet over medium to medium-high and sprinkle with the seasoning. Cook until no longer pink about 10 minutes. Drain any liquids from the pan. Return to the burner and add the Pace salsa. Cook for about 5 to 10 minutes,stirring occasionally. You can eat this by itself or you make it a meal by adding rice and beans. I like to make tacos with this dish :)

Flan Napolitano

Ingredients:

•1 1/2 Cups sugar
•2 Tablespoons water
•2 Cans condensed milk
•1 1/2 cans evaporated milk
•2 Cups cream cheese
•3 Eggs
•2 Egg yolks
•1 Tablespoon vanilla extract
•1 Cinnamon stick
•A pinch of salt



Directions:

For the caramel: Combine 1 cup sugar with the 2 tablespoons of water in a saucepan and place over medium-high heat. When the sugar begins to melt, swirl the pan over the heat about 10 minutes, watching for it to darken to a honey-amber color. Remove from heat and immediately pour into a flan mold, tilting it so the caramel coats up the sides and the bottom evenly. Place the mold in a large roasting pan and set aside.

Preheat the oven to 325 degrees. Bring a kettle or a saucepan full of water to a boil and keep it hot. You’ll use this for a water bath.

Thoroughly combine the condensed milk, evaporated milk, cream cheese, and vanilla in a saucepan and place over medium-low heat. Add the cinnamon stick. Bring to a simmer, stirring occasionally, but don’t allow it to come to a full boil. Remove from heat.

Cream together the eggs, yolks, and remaining 1/2 cup sugar in a large bowl. Add a pinch of salt. Whisk vigorously until thick and pale yellow in color. Remove the cinnamon stick from the hot cream mixture. Gradually whisk the cream into the egg mixture, but be careful not to add it too quickly as the eggs will cook. Pour the custard into the caramel-coated flan mold.

Carefully pour the hot water from the kettle or saucepan into the roasting pan so that it’s about halfway up the mold’s side. Transfer to the middle rack of the oven. Bake for 30-40 minutes, though it may take longer depending on the oven. If you notice during this time that the surface is starting to turn golden-brown but it’s not fully cooked yet, cover it with foil so it doesn’t burn. You may also periodically insert a knife in the center of the flan to check it’s consistency. If the knife come out clean, it’s done. When the custard is just set and slightly jiggles, it’s time to take it out.

Let it cool in the water bath. Refrigerate fo a minimum of 4 hours.

To serve, run a knife around the inside of the mold to loosen the flan. Place a serving plate over the mold and invert it to pop the flan out. Enjoy :D

Slow Cooker Pepper Steak

Ingredients:


2 pounds beef sirloin or any other kind of steak, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt


Directions:


Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours. Serve 6 people Enjoy!!

Machaca

Marinade Ingredients:

•3 Garlic cloves, minced
•2 T. chipotle chilli (in Adobo), finely chopped
•2 Limes, freshly squeezed
•1/4 Cup Worcestershire sauce
•2 Tsp. Ground Cumin
•1/2 Tsp. Salt
•1/2 Tsp. Freshly ground Black Pepper


Machaca Ingredients:

•2-3 lbs Boneless beef chuck roast
•1 Large onion, diced
•4 Garlic cloves
•1 Poblano chile pepper, finely chopped
•1 T. Ground cumin
•1 T. Oregano
•2 Tsp. Dry mustard
•1 Can Diced tomatoes or 2 large tomatoes, finely chopped
•1/2 Cup Beef Broth
•2 Chipotle chile peppers (in Adobo), finely chopped
•2 Tsp. Adobo sauce (from canned chipotle chiles)
•Freshly ground black pepper, to taste
•Salt to taste
•Vegetable oil, about 1/4 cup


Marinade Directions:

Combine the ingredients for the marinade.

Cut the beef into 1/4 pound pieces and place in a Ziploc bag. Pour the marinade over the beef, making sure all sides are coated. Refrigerate overnight.

Before preparing, drain the meat and allow it to come to room temperature for 30 minutes.



Machaca Directions:

Add vegetable oil to a large heavy-bottomed pot set over medium-high heat. When the oil is hot, sear the pieces of meat on all sides, browning them in batches if necessary. Remove beef and set aside.

If necessary, add a little oil to the pot. Add onion, garlic, poblano chile, cumin, oregano, and dry mustard. Cook until the onions and poblano chile are tender, about 3-5 minutes.

Add the tomatoes, beef broth, chipotle chile, adobo sauce, pepper, and salt. Add the browned beef to the liquid and bring to boil. Scrape the bottom of the pot with a spatula to remove the browned bits.

Reduce the heat to low, cover, and simmer for about 2 hours, checking occasionally to see if you need to add any additional beef broth. The meat should be at the point where it will fall apart easily. Remove the meat and shred it.

Return the shredded beef to the liquid and simmer until the liquid is reduced and the meat is almost dry. Season with additional salt, pepper and/or adobo sauce as desired.

Serve the machaca taco style, or add some to scrambled eggs and serve with warm corn tortillas and salsa. Enjoy :D

Shrimp a la Diabla- Deviled Shrimp

Ingredients:

•2 Guajillo chile peppers
•5 Arbol chile peppers
•5 Serrano or Jalapeno's chile peppers
•1 28-oz can tomato puree
•1 stick of butter
•1 medium onion, finely chopped
•1/2 head of garlic, minced or 1 tsp minced garlic from jar
•2 Lbs shrimps, peeled and de-veined, tail intact or not
•Salt to taste


Directions:

Boil the chiles in a large pot for about 10 minutes until soft. Remove and allow them to cool a bit. Remove the stems.Blend the chiles and tomato puree in a blender until smooth. Pour through a strainer and set aside.

Melt butter in a large heavy-bottomed pan over medium-high heat. Add the onion and garlic and cook until tender. Add the shrimps and sauté for about 1 minute. Add the strained chile sauce and salt to taste. Simmer another 3 to 5 minutes. Be careful not to overcook the shrimps.

Serve with Mexican Rice (or white rice to temper the heat of the spicy shrimps), beans, and warm corn tortillas. Hope you’ll enjoy it!!

Guacamole

Ingredients:

•2-3 Large Avocados
•1 Clove Garlic, peeled and minced
•1/2 Cup Onion (preferably Red Onion) finely chopped
•1/2 Cup Roma Tomato, seeds removed, finely chopped
•1/2 Cup Cilantro, finely chopped
•1 Habanero, Serrano or Jalapeño Chile Pepper, minced, optional (remove seeds to reduce spiciness)
•Juice of 1 Lime
•1 Tablespoon Cumin
•Salt to Taste
Directions:

Cut the avocados in half. Remove the pits, but save them! Scoop the avocado halves from the skins, and then mash with a fork. Add the other ingredients and mix well. Add the avocado pits to the finished guacamole. This helps prevent it from turning brown. It’s best to cover and refrigerate for a good hour prior to serving to maximize the intensity of the flavors.

Serve with Carne Asada, Fajita, Huevos a la Mexicana, tostadas, or anything else that sounds tempting. Enjoy!!

Caldo de Res (Beef Soup)

Ingredients:

•2 Tablespoons Vegetable Oil
•1 pkg of beef stew meat or any other kind of beef that you like to eat
•Salt to Taste
•Freshly Ground Black Pepper to taste
•1 Onion coarsely chopped
•4 Cloves Garlic, minced
•1 Large Tomato, chopped, or 1 (14.5 oz) Can diced tomato
•1 Teaspoon Cumin
•3 Cups Beef stock
•4 Cup Water
•3 Potatoes, coarsely chopped
•3 Carrots, coarsely chopped
•1 Cup Green Beans, halved
•2 Chayote, peeled and coarsely chopped,(optional)
•2 Ears Corn, shucked and cut into thirds, or about 1 cup canned corn
•1 Cup Cilantro, Chopped
•2 Zucchinis, coarsely chopped
•1/2 Head Cabbage, Chopped
•3 Limes, quartered
•4 Radishes, quartered
•1-2 Habanero, Jalapeño, or Serrano Chile Peppers, minced,(optional)

Directions:

Set a heavy-bottomed pot over medium-high heat. Add the oil, meat,and salt and pepper to taste.

When the meat is browned, add the onion, garlic, tomato, and cumin and cook about 5 minutes until tender.

Add the beef stock and enough water to cover the meat and bones by about 2 inches. Reduce heat to low, Cover, and simmer about 1 hour, or until meat is tender.

Add any remaining water, the potatoes, carrots, green beans, chayote, corn, and about 1/4 cup cilantro. Simmer until vegetables are tender.

Add the zucchini and cabbage and simmer another 10 minutes or until tender.

Serve soup hot, garnishing with freshly squeezed lime juice, radishes, and peppers to taste.Serve with plenty of corn tortillas. Enjoy :D

Taquito-Enchilada Bake

1 (20-oz.) can red enchilada sauce
1 box any kind of taquitos( I uses Delimex beef taquitos from walmart)
1 1/2 cups shredded 3-cheese Mexican blend, divided
1 (16-oz.) can refried beans
1/3 cup each: sliced green onions and diced red onions (combined)
1 (2.25-oz.) can sliced black olives, drained (optional)
Sour Cream (optional)

Preheat oven to 375°F. Pour 1/3 of the enchilada sauce into a lightly greased 11x7x2-inch baking dish. Arrange 1/2 of the Taquitos over enchilada sauce. Evenly spread heated refried beans over taquitos. Layer 1/3 more sauce, 1/2 the onion mixture and 1/2 the shredded cheese. Top with remaining taquitos and enchilada sauce. Bake, covered, for 25 minutes or until heated through. The last 5 minutes of baking, top with remaining cheese. Garnish with onions and olives. Serve with sour cream if desired. Makes 4 to 6 servings. Enjoy :D

Mexican Tortilla Soup

Ingredients:

•4 Tablespoons Olive Oil or any other kinds of oil
•3 Garlic cloves, minced
•1 Onion, finely chopped
•2 Cups Celery, chopped
•1-2 Jalapeños or Habanero chiles, minced, or to taste
•7-8 Cups Chicken Stock
•1 Tablespoon Cumin
•4 Bone-in or Boneless Chicken Breasts
•3 Medium Tomatoes, peeled, seeded and finely chopped
•1/4 Cup Freshly Squeezed Lime Juice, or to taste
•Salt to Taste
•5-6 Corn (or flour) Tortilla or now ready tortilla Chips
•2 Avocados, pitted, peeled, and diced
•1 Cup Cilantro, Chopped
•Panela, Oaxaca, or Mozzarella cheese, diced or shredded, optional
•Lime wedges, optional
Directions:

In a heavy-bottomed pot set over medium heat sauté garlic and onion in about 2 tablespoons of oil until tender. Add celery and chiles and cook another 5 minutes. Add chicken stock, cumin, and chicken breasts. Bring to a boil, then reduce heat to low and simmer 20-25 minutes.

Remove chicken, cool, and shred. Return the shredded chicken to the soup along with the tomatoes and the lime juice and salt to taste. Continue to simmer on low.

If using tortillas, cut them into little strips. heat about 2 tablespoons of olive oil in a small skillet set over medium heat. Fry the tortillas strips until browned and crispy. Drain them on a plate lined with a couple layers of paper towel.

Ladle soup into bowls and top off with some avocado, cilantro, cheese and fried tortilla strips (or tortilla chips). Serve with additional lime wedges to add more to taste individually as desired. Enjoy!!

Tinga Tostada

Ingredients:

•1 medium onion, coarsely chopped
•2 Garlic cloves, finely diced
•2 Lbs. Boneless chicken breasts or thighs
•3 Tablespoons vegetable oil
•4 Large onions, sliced into rings
•3-4 Chipotle chiles (canned in adobo sauce)
•3 Tomatoes, coarsely chopped then a little bit extra for the topping
•1 T. Chicken bouillon powder
•1 Teaspoon salt
•Tostadas,you make your own or buy some at an store (I use Charras Tostada Jalapeno)
•Sour cream (optional)
•Iceberg lettuce, shredded
•Parmesan cheese

Directions:

Bring salted water to a boil in a large pot. Add half of the large coarsely chopped onion and the two finely diced garlic cloves. Add the chicken to the boiling water and reduce heat to low. Simmer until just cooked through. Remove the chicken, allow it to cool, then shred.

In a heavy-bottomed pot set over medium heat, add oil and saute the sliced onions until softened but not brown.

In a blender, combine the chipotle chiles to taste, the adobo sauce from the can, the tomatoes, the remaining half of the chopped onion, the two garlic cloves, chicken bouillon powder, and salt. Puree until smooth.

Add the puree to the sauteed onions in the pot and simmer 5 minutes.

Add the shredded meat. Stir and cook until heated through, another 5 minutes or so. On a tostada, add some tinga mixture, and top with some lettuce,chopped tomatoes sour cream, and parmesan cheese and eat it right up! :D

Mango Bread

Hey folks!!
Sorry that it have been an while since I last put an post on here. My boyfriend loves Mango so I thought that it would make the bread taste even better if I add Mango to it and it turns out pretty good and it becames one of our favorite dessert so give it an try and let me know what you think about it. It may not look very pretty but I can assure you that it taste good. Enjoy :D


Ingredients:

•2 Cups all purpose flour
•1 Cups sugar
•1/2 Teaspoon salt
•2 Teaspoon ground cinnamon
•3 Eggs, slightly beaten
•3/4 Cup vegetable oil (not olive oil)
•2 Cups finely chopped mango
•1/2 Cup chopped pecan or walnuts
•1 Tablespoon lime juice
•1/2 Cup raisins (optional)
Directions:

Combine the flour, sugar, salt, ground cinnamon and the 3 eggs in a large bowl. Make a well in center of dry ingredients, combine the eggs and oil, stirring until just moistened. Stir in chopped mango, pecan or walnuts and lime juice. Add raisins if you want. Spoon batter into 2 greased/floured loaf pans, preferably medium size. Bake at 375 °F (medium-hot oven) for approximately 45 minutes to an hour or until a knife inserted in the bread comes out clean. Cool loaves in pans on wire racks for about 10minutes. Remove the loaves from the pans and let them cool completely on the wire racks.

I would personally suggest that if you like milk, serve some in a glass and enjoy every bite of this mango bread.

Mexican Rice

Hey folks!!
I got an mexican rice recipe for you. I do it differently than all other rice recipes. I stir the tomato,onion, and garlic clove puree in for 8 minutes after the rice is lightly fried then I add the water. I also turn my stove off after I pour the water in and stirred it and let it simmer on its own. Enjoy!!


Ingredients:

1 1/2 cups (375 ml) long-grain white rice
1 cup (1/2 lb) tomatoes, un-skinned, finely chopped
1/4 small white onion, roughly chopped
1 garlic clove, roughly chopped
1/3 cup oil
3 1/2 cups water
1/2 cup frozen pea and carrots, (use as much or little as you want)
1 tbsp or 1 cube of either chicken or tomato with chicken flavor bouillon
salt to taste


Pour enough hot water to cover the rice in a bowl and let it stand for about 10 minutes. Drain the rice and rinse well in cold water, then shake the colander well and leave the rice to drain again. Put the tomatoes, onion, and garlic into a blender jar and blend until smooth. Set aside. Heat the oil over medium high heat in a big sauce pan. Give the rice a final shake and stir it into the oil until the grains are well covered, then fry until just the grains turn a light brown color. This process should take about 10 minutes. Tip the pan to one side and drain off any excess oil.

Stir in the tomato puree and fry, scraping the bottom of the dish to prevent sticking, until the puree has been absorbed--about 8 minutes.Pour in the 3 1/2 cup of water and add the pea and carrots and season with the bouillon and salt. Stir lightly and bring to an boil then turn off the stove and cover the saucepan. Let it simmer for 15-20 minutes. When done,use an folk to fluff the rice mixture and serve it with anything.

Salsa Casera

Hey Folks :D
Here is a salsa recipe that I love to serve on anything. Add as much or less arbol chiles that you are comfortable with the heat. Enjoy!!



Ingredients:

• Handful of arbol chiles
• 6 tomatillos
• 1/4 onion
• 1 garlic clove
• handful of cilantro, chopped
• 1 plum tomato, toasted and peeled
• water
• salt to taste

Snap off the stems and shake out the seeds if you want to of the arbol chiles and put them in an saucepan with the tomatillos,1/4 onion, and the garlic clove. Put enough water in the saucepan to cover them. Bring to an boil then simmer for 15 minutes until everything is softened. Transfer all that to the blender.Then toast the tomato on each side until blacken in a skillet pan. Let cool then removed the skin off the tomato and put in the blender with the rest of the stuff. Blend until smooth then add the chopped cilantro and blend very briefly like an couple pulses. Transfer to an serving bowl and Enjoy :D

Chicken Enchiladas in Green Sauce

Hello everybody :D I want to share some of my recipes to you guys so please enjoy. If you got any ideas or questions,please free feel to leave comments and I will get back to you as soon as possible. Thanks :D
Ingredients: Serves 2

• 2-3 boneless skinless chicken breasts or thighs, cooked and shredded
• 6 homemade or store brought corn tortillas
• 1/3 cup oil or lard for frying tortillas
• 1 tbsp oil for the sauce
• 1/3 cup fresh homemade chicken broth
• 1/2 cup sour cream (optional)
• quesco fresco or any other white cheese
• salt and pepper to taste

Green Sauce Ingredients:

• 3 medium to large tomatillos
• 4 jalapeno's
• 1/4 onion
• 1 garlic clove
• water
• small handful of cilantro

Put the chicken breasts or thighs in a sauncepan with enough water to cover them. You can put 1/4 onion in there too if you wanted. Bring to an boil then simmer for 15-30 minutes depending on youe stove. My stove only take 15 minutes to cook the chicken. While the chicken is cooking, put everything except cilantro under the Green Sauce Ingredients in a saucepan with enough water to cover them. Bring that to an boil then simmer for an good 15 minutes to maybe 3o minutes. Once they are finished,put them in the blender then put an 1/2 cup of the water they were cooked in also in the blender along with the small handful of cilantro. Blend until the sauce in smooth. By time, the chicken should be finished so start shredding them to smaller pieces-I usually used 2 forks to do the shredding,Set aside and save an 1/3 cup of the broth.

Heat the the tbsp of oil in a saucepan over medium heat. Strain the sauce into the saucepan since the seeds from the jalapenos are not good for your health.Simmer for 5 minutes then add 1/3 cup of the saved broth. Season with salt and pepper to your taste.Simmer for 5 to 10 minutes until the sauce have thicken a little bit.Heat the 1/3 cup of oil or lard in an nonstick skillet over medium to medium high,depending on your stove again. Fry one tortilla for about an 30 seconds to an minute on each side then transfer to an plate with paper towels. Continue the same with rest of the tortillas. Submerge one of the fried tortilla in the green sauce then transfer to an plate and assemble with a little bit of chicken in the middle and if you want cheese then roll up it up. Placing seam side down either on the plate to eat right away or an greased 9x13 pan if you want to bake it. I prefer to bake it at 375 degrees for 15 minutes but try it either way and figure out which way you like better. Continue with the rest of the tortillas. Put the rest of the sauce on the top of the tortillas then put the cheese on the top of the sauce along with sour cream then eat it right away or bake it. Served hot with rice and beans. Enjoy :D