RECIPES

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Daniel Riojas's

Borracho Beans
(frijoles a la charra)

** Four Stars **

1 - 16 oz. jar Tejano Salsa (mild,medium or hot)
1 - 16 oz. jar of water
4 - 15.5 oz. cans Trappey's pinto beans (flavored with slab bacon).
1 - small onion chopped (I prefer red onion for color)
1 - small bundle cilantro chopped (remove half of the stems)
1 - Tablespoon Tony Chacheres (to taste)
1 - Teaspoon garlic powder (to taste)
(For smaller portions use one half the ingredients)
Put everything into a pot (except cilantro) and bring to a boil for approx.10 min. Add the cilantro last.
These beans are outstanding and easy to make. Your guests will think you've been cooking all day!!

* Note: For leftover beans, see next recipe

Refried Beans

Drain leftover borracho beans in bowl, retaining 1 cup of soup.
Mash beans in bowl and recook beans in fry pan.
Add bean soup to refried beans to make them wet but not soupy. (This is a judgement call as to how much soup to add.)
You might want to add a little garlic powder, salt and pepper. You may shred cheese over served beans for color and serve with eggs in the morning or as a side dish in your miday or evening meal.

  Caldo De Pollo
(Chicken Soup) Serves half an army

1 - 16 oz. jar Authentic Mexican Style Rice Mex
2 - 16 oz. jars of water
2 lbs.- chicken parts (boneless or skinless optional)
4 - stalks celery
1/2 cup onion or 2 shallots
1- bag frozen mixed vegetables (corn, peas, green beans, carrots)

Put all ingredients except for mixed vegetables into crockpot and cook overnight on low. Add mixed vegetables to crockpot one hour before serving.

Caldo De Res
(Beef Soup) Serves the other half an army

2 - 16 oz. jar Taco Mex
1 - 16 oz. jar of water
2 - 16 oz. cans whole tomatoes
2 lbs. stew meat
4 - stalks celery
6 - new potatoes
1 - yellow onion
1 - bag frozen mixed vegetables (corn, peas, green beans, carrots)

Put all ingredients except for mixed vegetables into crock pot and cook overnight on low. Add tomatoes and mixed vegetables to crockpot one hour before serving time.

Bow Tie shrimp
Serves 6 persons (not quite an army) (not quite an army)

2 lbs.- Peeled cleaned shrimp
1/2 stick Butter
1 - 16 oz Fish Mex (Tampico De-Lite)
16 oz. bow tie pasta
2 cloves garlic (crushed).

Cook pasta per directions on bag. Melt butter in 9 inch skillet with garlic until garlic is brown. Add cleaned shrimp to butter and cook shrimp in butter and garlic for about 5 minutes and then add the Fish Mex and cook for another 10 minutes or until done. Drain pasta and put in bowl. Put shrimp over pasta and serve. 

Garnish with cilantro.

Smothered Pork Chops
Serves: 4 to 6 persons

4-6 Pork Chops
1 - 16 oz. Jar Tejano Salsa (mild, medium or hot)
Salt and pepper or use Tony Chachere's Creole Seasoning

Sprinkle pork chops lightly with Tony Chachere's or seasoning or your choice.   Brown chops in skillet (both sides).  Pour 1-16 oz. jar of your choice of Tejano Salsa (mild, medium, or hot) over pork chops and simmer on medium to high heat for approximately 15 minutes.

Calabasita
Mexican Squash -"Tatum"
Serves: 6 to 8 persons

2 lbs. Mexican squash (Tatum) or mixture of yellow squash and zucchini
1/2 jar Authentic Mexican Style Rice Mex
1 jar of water

Cut ends of squash and split in half.  Then slice pieces 1/4 inch for quick cooking.  Put Rice Mex and jar of water in 9 in. pan with squash.  Bring to boil and then cover and let it simmer on low for 20 minutes.  If too soupy, let it cook down uncovered until you are satisfied.  Add chicken or pork to make a more complete meal.

Arroz con Pollo
Chicken with Rice
Serves: 6 to 8 persons

2 cups Long grain rice
1 - 16 oz. jar of Authentic Mexican Style Rice Mex
2 cup or 16 oz. jar of water
1/2 Chicken (parts or boneless breast)
3 TBS  Oil

Boil chicken in Rice Mex and water.  In another deep pan heat oil on high setting until it starts to smoke.  When oil smokes, put in your 2 cups of rice and stir constantly until it turns white like popcorn.  When the rice is mostly popped, put in the chicken and broth.  Cook on high until it comes to a rolling boil.   Lower heat, set to low, cover pan and allow rice to cook for 25 minutes.

Flautas De Pollo
(Chicken Flautas)

1.5-2.0 lbs  Chicken (bone in or boneless, your choice)
1 16oz jar Rice Mex (Tejano Salsa Brand)
1 16oz. jar Salsa Verde (Tejano Salsa Brand)
1 20 count pack Corn tortillas
3 Cups Vegetable oil
20 Toothpicks
1 container Sour Cream

Cook chicken in the Rice Mex for 40 minutes in a covered pot or pan over medium/high heat. Debone the chicken (if needed), Shred the chicken to palatable sized shreds. Keep the deboned chicken with the sauce in a pan warming while you…

Warm the tortillas in a skillet or steam them to soften them. They should be soft and pliable.
Heat the oil on medium/high heat until hot. Meanwhile…

Fill tortillas with about 2-3 oz. of the shredded deboned chicken. Roll the tortilla around the chicken filling into a snug (but not tight) flute shape. Use a toothpick to hold the tortilla in the flute ("flauta" in Spanish) shape.
Fry chicken "flauta" until tortilla holds its shape (approximately 2-3 minutes, Remove the toothpicks and serve 2-3 flautas on a plate.
Add green salsa on top of flautas (about 2 tablespoons).
(Add a dollop of sour cream on one end of the flautas if you like.)

Tacos

2 lbs. Ground Beef or meat of your choice
1 jar Taco Mex (16 oz.)

Brown ground meat in a 10 inch pan.  Drain grease, then pour in Taco Mex.   Cover and simmer for 10 minutes.  Serve hot in tortillas of your choosing.

Fajitas

2 lbs. Cleaned fajita meat
1 jar Taco Mex (16 oz.)

Cut meat into strips.  Place mat and Taco Mex in a 10 inch pan.  Cover and cook for 30 minutes over medium heat.  Serve hot in tortillas of your choosing.

Cheese Dip

1 lb. Velveeta Cheese
1/2 cup Tejano Salsa (mild, medium, or hot)
1/8 cup Milk

Place ingredients in sauce pan and heat over low heat, stirring frequently until all melted together. For microwave as above in bowl on low power. Check frequently until melted to desired consistency.

Guacamole
Serves: Whoever gets there first

4 Avocados
1/4 or 1/3 jar Tejano Salsa (mild, medium or hot) depending on side of avocados
Salt to taste
6 oz. cream cheese (to stretch dip during high avocado prices)

To prevent browning over night, put Saran Wrap over dip with no air in between.   (Push Saran Wrap toward bottom of bowl to expel air.)

www.tejanosalsa.com
9514 Westpark
Houston, TX. 77063-5432
t. 713-781-2370
f. 713-981-4428
henryrio@tejanosalsa.com

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