Recipes for "mexican"

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove sausage to a plate. Drain and discard grease; wipe the skillet clean with a paper towel.

Place the same skillet over medium heat and grease with cooking spray. Whisk together eggs, milk, salt, and pepper in a medium bowl; pour into the prepared skillet. Cook and gently stir until scrambled and almost dry. Add sausage; continue to cook and stir until firm.

Meanwhile, warm a second skillet over high heat. Cook tortillas until hot and crispy on the edges, but still pliable, about 45 seconds per side.

Sprinkle Monterey Jack cheese evenly onto hot tortillas. Top each with scrambled eggs, salsa, and hot pepper sauce.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.

Heat a large skillet over medium-high heat. Add beef and onion; cook and stir until beef is completely browned, 5 to 7 minutes. Drain and discard grease.

Stir tomato sauce, black beans, diced tomatoes, corn, and chopped green chiles into ground beef mixture; season with chili powder, cumin, garlic, oregano, and pepper flakes. Reduce heat to low; simmer for 5 minutes.

Spread about 1/2 cup beef mixture into the prepared baking dish; top with 3 tortillas, overlapping as needed. Spread 1/2 cup beef mixture over tortillas; sprinkle with 1 cup Cheddar cheese. Repeat layering once more with remaining 3 tortillas, beef mixture, and Cheddar cheese.

Bake in the preheated oven until cheese melts and mixture is heated through, about 15 minutes. Cool briefly before serving.

Serve and enjoy!

Working on one chile at a time, use a paring knife to cut a slit all the way down one side of a chile. Open up the chile and remove the stem and seeds. Remove as much of the veins as you can.

Reserve a few of the seeds or veins for adding later if you want added heat.

Note when working with chiles, either wear protective gloves or wash your hands very thoroughly with soap and warm water after handling the chilies. Do not touch or rub your eyes if you have been handling chili peppers.

Heat a large skillet on medium heat. Flatten out the dried chiles as well as you can and place on the skillet to heat.

Press down on the opened chiles and leave for a few seconds. Turn the chiles over and heat a few seconds more.

You do not want to toast or burn the chiles! If they burn, they'll turn bitter. Just heat them enough to draw out more of their flavor.

Add the chiles to a small saucepan and add enough water so that they are just covered. Bring to a boil. Remove from heat and let sit for 10 minutes, until the chiles have softened and plumped up.

(OR place the chiles in a small saucepan and pour boiling water over them to cover. Let sit for 15 minutes, until softened.)

Remove the chiles from the pan, reserve the soaking water, and place the chiles in a blender. Add the garlic, salt, crushed peppercorns, ground cloves, and 1 1/2 cups of the soaking liquid (taste the soaking water first, if it seems bitter, use plain water instead).

Purée for 2 minutes, until the sauce is completely smooth. Taste the sauce and adjust the seasoning. If you want more heat, add in a few of the seeds or veins and purée some more. Add more salt if needed.

Pour the sauce through a sieve into a skillet. Add a tablespoon of olive oil to the sauce.

Bring to a simmer and reduce heat to maintain the simmer, cook for 10 minutes. Skim off the foam.

Remove from heat. Use immediately or pour into a glass jar (plastic will get stained) and refrigerate.

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