Elpato Recipes

Steps:

• Brown the ground beef, or make the tofu as directed on package.
• Drain grease.
• Add the frozen veggies and the cans of El Pato.
• Heat on med to high heat until the veggies are cooked. The sauce may be thin, and you can heat or let stand as long as you want.
• Garnish with sour cream and/or cheese.
• Serve with flour tortillas or tortilla chips.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, water, chili powder, salt and pepper. , Spoon about 1/3 cup meat sauce down the center of each tortilla. Top each with 2 tablespoons cheese. Roll up and place seam side down in an ungreased 13x9-in. baking dish. Top with the remaining meat sauce and cheese. , Cover and refrigerate overnight. Or cover and bake at 375° for 25 minutes. Uncover; bake 3-5 minutes longer or until heated through., To use refrigerated enchiladas: Remove from the refrigerator 30 minutes before baking. Bake as directed.

Steps:

• in a bowl combine broth, cumin, chili powder, salt & half a can of el pato sauce (if you can't find el pato use regular tomato sauce).
• brown rice, in hot oil, in a large skillet for approximately 5 minutes flipping occasionally.
• add diced onion, minced garlic, sauté for 1 minute.
• add seasoned broth, bring to a boil.
• reduce heat to low, cover and simmer for 15 minutes. do not check on the rice before the 15 minutes is up, this will allow steam to escape and may make your rice turn out undercooked.
• most of the water will absorb before the 15 minute time limit but keep covered and continue to steam for the entire 15 minutes. this will make for perfect rice that isnt crunchy.
• after 15 minutes turn heat off, uncover & flip rice over. recover & let sit until everything else is ready. you can let the rice sit covered for up to 25 minutes which will cook out most of the moisture & leave perfect fluffy rice.