Another Fun Night!

Thank You Nora for sharing!!  I think everyone had a great time!

Nora's Tortillas 
Submitted by Nora Valenzuela

7 cups flour

1/2 tsp baking powder

1 1/2 tsp salt

1/4 cup lard

2 1/4 cups warm water

In a large bowl mix flour, baking powder and salt.  Cut in lard with fingers and add warm water.  Mix and knead with hands until the dough is combined and soft.  Shape dough into little rounds....

 

Roll out each round thin.  (Hint - use a wood cutting board to roll on, keep a small part of dough handing off the edge to help keep it from being pulled up by the rolling pin, rotate and roll, rotate and roll until thin.)

Cook on a hot caste iron pan with a touch of lard to start.

Recipe can be cut in half or refrigerate dough with plastic wrap directly over dough and use another day.

Brooke Hunt's Salsa

Submitted by Kathy Karren

2 14 oz S&W Brand Mexican diced tomatoes

1 bunch cilantro

1 small bunch of green onions

Juice from 1 lime

1 tsp cumin

1 tsp garlic or garlic powder

salt and pepper to taste

Place all in blender, blend for 10-30 seconds.  Enjoy!

Fresh Salsa

Submitted by Sarah Lewis

6 tomatoes

1/2 white onion

1/2 jalapeno

small handful of cilantro

approx 2 TB lemon juice

salt and pepper to taste

Blend all in a food processor until finely diced.

Burritos with Green Chili Sauce

Submitted by Kristie Larsen

Pork Green Chili Sauce  
2 large cans tomatoes (any kind - I like diced, but any kind would work)
2 small cans diced green chilies
1 onion, chopped
1 small pork roast or pork loin slices, cut into bite sized pieces (about 1-2 lbs)

Combine all ingredients.  Simmer on the stove for 1½  - 2 hours or all day in a crock pot.  Thicken slightly with cornstarch. 

Serve over bean and cheese burritos and top with grated cheese, lettuce, and sour cream.

Rocky Point Chicken

(Taco Chicken from Our Best Bites)

Submitted by Kara Egbert

Taco Chicken

Recipe by OurBestBites.com

1 lb. chicken breasts or thighs (I can tell you right now that I’m a breast girl and Sara prefers thighs.)

A couple of juicy limes

A splash of red wine vinegar

2-3 cloves garlic, pressed or coarsely chopped

1 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. Kosher salt

1/2 tsp. black pepper

Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.

Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken.

Grill about 7 minutes per side.

Remove from heat and allow to stand a few minutes so it doesn’t lose its juiciness. You can either eat the chicken as it is, maybe with Mexican rice and beans, or use slice it up and use it as you would taco meat.

My Favorite Blender Salsa

Submitted by Kristen Howlett

1 large can (28 oz) diced tomatoes

1 TB minced garlic

1 small onion 

1 Jalapeno

1/2 to 3/4 cup chopped cilantro

1 tsp garlic salt

1 tsp seasoned salt

1/2 tsp black pepper

1/2 tsp olive oil

1/2 tsp crushed red pepper

1 tsp cumin

 Add all ingredients in a blender. Stir with spoon before putting lid on. Put blender on chop for about 30 seconds.