SOUTH OF THE BORDER ESSENTIALS: SWEET CAJETA SAUCE
I only have one photo for this recipe, and that is the final sauce. I did not intend to post it, but this stuff is so dang good I thought that I would. Served this for breakfast drizzled over crapes and fresh fruit... So yummy. The next time I make it, I will add more construction photos. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Other Breakfast
Number Of Ingredients 8
Steps:
- PREP/PREPARE
- You will need a large saucepan, or a heavy-bottom pot to make this recipe.
- Gather your ingredients (mise en place).
- Cut the vanilla bean in half and scrap out the seeds.
- Add the vanilla bean, scraped seeds, milk, cream, sugar, and salt to a saucepan over medium heat.
- Whisk until the sugars dissolve, and it begins to warm.
- Whisk in the baking soda.
- Reduce heat to a low simmer and stir every few minutes for about 35 - 40 minutes.
- Do not scrape the sides, just stir the sauce.
- After about another 15 - 20 minutes the sauce will turn a golden brown, and your spatula leave a trail in the sauce when you pull it through.
- Use a mesh strainer to strain the sauce into a container, then stir in the rum.
- Rum can go bad, and it is my suggestion that you drink a shot or two; just to make sure that it is okay.
- PLATE/PRESENT
- Drizzle over pancakes, crepes, bananas or other fruit. Enjoy.
- Keep the faith, and keep cooking.
SOUTH-OF-THE-BORDER ESSENTIALS: FISH TACO SAUCE
Cinco De Mayo is coming up... time to get your game on. This is something new I came up for fish tacos. Easy/Peasy to make, and totally compliments a good fish taco. My fav is a breaded/fried piece of cod, sliced, put into a taco shell with some pickled cabbage and drizzled with this sauce... I am including the cabbage...
Provided by Andy Anderson !
Categories Other Sauces
Time 10m
Number Of Ingredients 11
Steps:
- 1. PREP/PREPARE
- 2. You will need a non-reactive (like glass) container to make and store this sauce.
- 3. Gather your ingredients (mise en place).
- 4. Whisk all the ingredients together.
- 5. Cover and let rest in the fridge for an hour or two before use.
- 6. THE CABBAGE SLAW
- 7. Add some thinly sliced, and chopped cabbage to a bowl, put in the juice of one lime, some salt and pepper, and let rest until the cabbage begins to wilt... that is it.
- 8. PLATE/PRESENT
- 9. Use the sauce on your favorite tacos. Enjoy.
- 10. Keep the faith, and keep cooking.
SOUTH-OF-THE-BORDER ESSENTIALS: AMAZING TACO SAUCE
This sauce starts out mild, and you can increase the heat by the addition of some cayenne pepper, red-pepper flakes, or more white pepper... mild, medium, hot, thick, thin... up to you. It is great on tacos and is a killer when used as a sauce for Mexican pizzas. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Other Sauces
Time 30m
Number Of Ingredients 20
Steps:
- 1. PREP/PREPARE
- 2. By nature, this is a thin sauce, but if you want it a bit thicker, add the optional arrowroot or cornstarch with the other dry ingredients, and add when directed by the recipe. I would with just 1 tablespoon, and add the other, if needed.
- 3. If you like Worcestershire, but do like the fact that it has anchovies in it, then check out my anchovy-free version: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
- 4. You will be using 6 ounces of tomato sauce, and the smallest can of tomato sauce is 8 ounces. I you do not have an immediate use for it, do not forget that you can freeze it. I use an old plastic ice tray, freeze the sauce in one or two-ounce portions, then put the cubes in a Ziploc freezer bag. It will last five-to-seven days in the fridge, and three-to-months, if frozen. Easy/Peasy.
- 5. Use restraint with the liquid smoke (if using). One, maybe two drops is all you are going to need. I would add it in at the end, while it is simmering... one drop then taste.
- 6. Gather your ingredients (mise en place).
- 7. Grind up the dehydrated onions.
- 8. Add the ground onions and other spices to a bowl and mix to combine.
- 9. If you are using the arrowroot or cornstarch, add it now, with the other dry spices.
- 10. Add the wet ingredients to a saucepan, over medium heat.
- 11. Bring up to a slow simmer.
- 12. Add the dry ingredients and whisk to combine.
- 13. Simmer for 10 - 15 minutes, stirring occasionally, then remove from the heat and allow to cool.
- 14. While it is simmering, taste for "proper" seasoning.
- 15. When cool, store in the refrigerator in a glass jar with a tight-fitting lid.
- 16. It will last about 4 - 6 weeks.
- 17. PLATE/PRESENT
- 18. Use as you would any other yummy taco sauce. Enjoy.
- 19. Keep the faith, and keep cooking.
S.O.B. (SOUTH OF THE BORDER) CASSEROLE
Ground meat, tomatoes and corn with a little spice creates a quick meal everyone loves. My husband usually requests a double batch! The ground turkey can be replaced with ground beef, pork or chicken.
Provided by JB Baby
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a small saucepan of lightly salted water to a boil. Add macaroni and cook until almost tender, about 6 minutes. Drain and set aside.
- Crumble the turkey in a large skillet set over medium heat. Cook and stir until evenly brown; drain. Add onion to browned turkey meat and cook until onion is tender, about 5 minutes. Stir in tomatoes, gravy mix and chili powder until combined then mix in the corn and macaroni. Cover; reduce heat to low and simmer, for 10 minutes, stirring occasionally.
- Serve on a bed of tortilla chips topped with shredded lettuce and sour cream.
Nutrition Facts : Calories 296.6 calories, Carbohydrate 34.4 g, Cholesterol 46.8 mg, Fat 10.6 g, Fiber 4.1 g, Protein 16.7 g, SaturatedFat 3.1 g, Sodium 605.8 mg, Sugar 6.5 g
SOUTH-OF-THE-BORDER STUFFED PEPPERS
Here is a super easy recipe with fantastic results. It takes traditional stuffed peppers and gives them a Mexican twist that's flavorful and hearty! Serve with a light, refreshing salad.
Provided by omgheather
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
- Place the bell and poblano peppers in the prepared baking dish. Cook in preheated oven until poblano pepper's skin becomes wrinkled, about 20 minutes. Remove the poblano pepper from the dish, and peel off the skin. Chop the poblano pepper into 1/4 inch pieces, and set aside.
- Combine the rice and water in a pan over medium heat, and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 20 minutes. Remove from heat, and set aside.
- Place the onion in a skillet over medium heat; cook until translucent and soft, about 5 minutes. Stir in the ground beef; cook until crumbly and evenly browned. Drain the meat, and stir in the garlic, cumin, and oregano. Cook and stir until the garlic is fragrant, about 1 minute. Season with salt and pepper to taste. Stir the rice, enchilada sauce, and poblano pepper into the beef mixture, and mix thoroughly. Adjust the seasoning if desired.
- To make the cheese sauce, place the queso asadero in saucepan over medium heat and stir until melted and smooth.
- Lower oven heat to 350 degrees F (175 degrees C).
- Spoon the beef mixture into bell peppers until heaping full. Place any extra beef mixture into the center of the baking dish between the peppers. Drizzle cheese sauce over each pepper. Cover the baking dish with aluminum foil.
- Bake peppers in preheated oven until cheese sauce bubbles and filling is heated through, about 35 minutes.
Nutrition Facts : Calories 621.8 calories, Carbohydrate 56.3 g, Cholesterol 103.6 mg, Fat 28.5 g, Fiber 5.9 g, Protein 33.2 g, SaturatedFat 12 g, Sodium 478.4 mg, Sugar 8.4 g
SOUTH OF THE BORDER CASSEROLE
An easy and family pleasing casserole that's on the table in less than 45 minutes. I serve this with a guacamole salad, or a green salad with slices of avocado.
Provided by PanNan
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 and grease 1 1/2 qrt casserole dish.
- Brown meat and drain.
- Add onion and jalapeno (if using) and cook with meat until tender.
- Stir in tomato sauce and seasonings.
- Layer one-third of meat mixture, cheese and one half of tortillas in casserole dish; repeat layers, ending with cheese.
- Bake at 325 for 20 minutes.
- Note: Corn tortillas will soften and absorb the sauce.
- These are recommended.
- Flour tortillas will expand and the casserole will be too doughy-therefore flour tortillas are not recommended.
Nutrition Facts : Calories 601.9, Fat 37.4, SaturatedFat 18.8, Cholesterol 136.4, Sodium 1351, Carbohydrate 28.5, Fiber 5, Sugar 6.6, Protein 39.2
SOUTH-OF-THE-BORDER STUFFED PEPPERS
Our Test Kitchen staff put a zesty twist on a dinnertime staple with this colorful main course. Garlic, chili powder, cumin and more season the pepper's ground beef so well, you won't even miss the salt.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large nonstick skillet, cook the beef, red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne. Gradually stir in water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Cut green peppers in half lengthwise; remove seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water. Spoon about 1/3 cup beef mixture into each pepper half. , Place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until peppers are crisp-tender and filling is heated through. , Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired.
Nutrition Facts : Calories 268 calories, Fat 11g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 137mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
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