Atole
Atole (Cornmeal Drink)
1/2 cup Masa Harina
Tijuana Tortilla Stacks
Tijuana Tortilla Stacks
1 1/2 lb ground beef
1 (1 1/2 oz) envelope powdered spaghetti sauce mix
1 tsp salt
1 (1 lb) can tomatoes, cut up
1 (8 oz) can tomato sauce
1/2 cup water
1 (4 oz) can green chiles, diced
1 lb ricotta cheese
2 eggs, lightly beaten
8 corn tortillas
1 lb Monterey jack cheese, grated
Preheat oven to 350 deg F
Brown beef in a heavy skillet
Add spaghetti sauce mix, salt, tomatoes, tomato sauce, water & green chiles
Blend thoroughly & simmer for 10 min
In a bowl, combine ricotta cheese with the eggs
In a flat 12 x 8-inch baking dish, place about 1 cup of the meat mixture
Place 2 tortillas over the meat, side by side, & spoon some of the ricotta mixture on top of each
Then layer more meat & sprinkle with grated cheese
Repeat until each of the 2 stacks has 4 tortillas, ending with grated cheese
Bake for 30 min
Let st& for about 5 min before cutting into pie-shaped wedges
Picadillo
Picadillo
This can be used as a taco or tamal filling
2 cloves garlic, minced
1 onion, minced
4 Tbsp vegetable oil
1/2 cup tomato sauce or 2 tomatoes, diced
1 lb cooked meat, diced
1/2 cup soup stock or beef broth
2 Tbsp flour
1/2 cup chopped green olives
1/2 cup raisins
1/2 tsp Mexican oregano
1 tsp salt
1/2 tsp pepper
Fry the garlic & onion in the oil
Add the tomatoes or the tomato sauce & meat; mix well
Add broth & remaining ingredients
Stir well to mix thoroughly
Simmer for 30 min