Archive for December, 2010

Mexican Lasagna Recipe

Ingredients: Mexican Salsa Verde (see recipe) Mexican Salsa Roja (see recipe) 2 Tablespoons Olive Oil 1 to 1-1/2 pounds Ground Beef 1/2 Teaspoon Ground Cumin 1/2 Teaspoon Cayenne Pepper Freshly Ground Black Pepper, to taste Salt, to taste 2 Tablespoons Olive Oil 1/2 Cup White Onion, coarsely chopped 2 Garlic Cloves, minced 12-15 Small Mushrooms, […]

Mexican Salsa Roja

Ingredients: 4-5 Roma Tomatoes 2 Habanero Chile Peppers 3 Garlic Cloves, coarsely chopped 2 Tablespoons Chicken Bouillon Powder 1/2 Cup White Onion, coarsely chopped 2 Tablespoons Olive Oil Salt, to taste Directions: Cover the tomatoes and habanero peppers with water in a small saucepan. Set over high heat and bring to a boil. Reduce heat […]

Mexican Salsa Verde

Ingredients: 5 Tomatillos, husks removed and rinsed 2 Serrano Chile Peppers, stemmed and coarsely chopped 1/2 Medium White Onion, coarsely chopped 1/2-2/3 Cup Fresh Cilantro Juice from 1 Freshly Squeezed Lime 1/4 Teaspoon White Sugar Salt, to taste Directions: Cut the tomatillos in half and place them cut-side down on a baking sheet lined with […]

Mexican Bayo Beans Recipe

Ingredients: 2 pounds Bayo Beans, sorted and rinsed 1/4-1/2 pound Bacon Strips 5 Large Green Onions or 1 Medium White Onion, diced 3-4 Garlic Cloves, minced 1-2 Habanero Chile Peppers, minced Water (enough to cover beans while cooking) 2 Tablespoons Chicken Bouillon Powder 2 Teaspoons Ground Cumin Freshly Ground Black Pepper, to taste Salt, to […]