Taco’s De Papa (With
Refried Beans and Tomato Rice.)
Ingredients
Tacos:
6 small yellow potatoes (or 3
large reg.)
1 chicken breast
1 Tbsp. water or milk
1 tsp. garlic salt
1 tsp. pepper
Corn tortillas
Oil for frying
Beans and rice:
1 can of refried beans
1 cup of rice
2 cups of water
¼ cup Pace Picante Salsa
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Toppings
Lettuce
Sour Cream
Cacique Ranchero Queso Freso (Mexican cheese)
Pace Picante Salsa
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1. Wash, peel and cut potatoes
into ¼ pieces. In separate pots cover and boil chicken and potatoes for 20-25
minutes, until potatoes are easy to poke a fork through and chicken is not
pink. Once done mash potatoes and shred
chicken. Add garlic salt and pepper (add to taste)
2. Add rice, 2 cups of water, and
Pace salsa in pot and cook rice for 20 min, or until holes are in rice
3. Pull apart chicken breast and add
to potatoes. The mixture should stick together.
4. Warm up beans (add Tbsp. of
water).
5. Begin heating up the oil. Microwave a
couple tortilla’s for 15 seconds, flip and do 15 more seconds. Spoon mash
potato chicken mix into a tortilla and fold over. When frying tacos hold them
up right until bottom holds shape, then lay down to fry sides. Serve with
desired toppings.
Black Bean
Salsa
Ingredients:
3 Roma tomatoes
3 green onions
¼ of an purple onion
¼ bundle of cilantro
1 can of corn
1 can of black beans
3 limes
1 ½ tsp of salt
¼ tsp of pepper
¼ tsp of garlic salt
(add to taste)
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1. Dice tomatoes, cut onions
and cilantro.
2. Juice the limes and add
juice to salsa.
3. Add the rest of ingredients.
4. Serve with tortilla chips.
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Tres Leches Cake
Ingredients
Yellow (or
white) box cake
1 cup
evaporated milk
½ 14 oz. can
of sweetened condensed milk
1 cup milk
1 tsp
vanilla
1 tsp
cinnamon
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Toppings
8 oz. Cool whip
Sliced strawberries
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1. Prepare cake as directed on
box. Once baked, poke holes in cake every ½ inch with fork and let cake cool.
2. Stir together evaporated milk,
sweetened condensed milk, vanilla and cinnamon. Pour evenly over cake. Spread cool
whip over cake and top with strawberry slice.
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