Texmexsamosas Recipes
BASIC TEX-MEX SALSA
Another quick easy recipe and a family favorite! Just chop, drop, and mix! It's also easy to modify the intensity of the 'heat' by adding or subtracting a little of the jalapeno. An excellent beginning to a Tex-Mex meal, and I even use it on pain lettuce salads instead of dressing!
Provided by SciFiWriterDanceFit
Categories Lunch/Snacks
Time 1h10m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Put the tomatoes into a large bowl.
- Chop the onion and cilantro and add to tomatoes.
- Start with 2 jalapenos, cut in half and take out and discard the seeds (this is where a lot of the heat is located). Slice into thin strips and then chop the jalapenos very tiny. Be care NOT to touch your face or eyes and to wash your hands immediately upon finishing.
- Add the jalapenos to the mixture and combine.
- Add oil and vinegar and stir. The colors should be beautifully blended and green should pop deliciously out of the red!
- If desired add a little salt and pepper to taste.
- Taste to see if you would like more jalapenos. Add these if desired.
- Chill about 1 hour and serve cold with tortilla or corn chips.
- Weight Watcher points = 0.
TEX MEX SAMOSAS
If you're familiar with Indian or Middle Eastern food, then you've probably heard of "samosas" (a.k.a. samboosas, empanadas, sambuseks, etc.). They're little fried triangles of dough filled with various things (cheese, potatoes, meats and vegetables). This is my take on them. They're great for potlucks and parties (although wrapping them does take some time). I made these for my friend's children's birthday party last year (vegetarian style since she doesn't eat meat) and everyone loved them and wanted the recipe.
Provided by Jakey Bakey
Categories Lunch/Snacks
Time 2h
Yield 40 pieces, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook ground beef.
- Add onion and peppers and cook awhile longer. Stir in picante sauce, potato chips, taco seasoning, cheese and garlic. Cook until heated through.
- Let mixture cool slightly.
- Using one sheet of the wrappers at a time, make a pocket (you will wrap these like you used to fold the American flag when you were a Girl Scout) and spoon in some filling (about a teaspoon). Begin folding in triangles along the length of the wrapper. Before the final fold, brush the egg on the last flap to help seal things.
- Heat oil and fry sambosas until lightly brown.
- (If you have a deep fryer, you can fry these up faster and easier.)
- Serve hot.
- (This recipe makes a LOT of filling.).
Nutrition Facts : Calories 265.5, Fat 18.5, SaturatedFat 8.7, Cholesterol 106.4, Sodium 244.3, Carbohydrate 3.8, Fiber 0.8, Sugar 1.9, Protein 20.3
TEX-MEX SALSA
I created this recipe to taste like my favorite Mexican restaurant that I went to when I was a child - Casa Hernandez. Jalapeno, cilantro, onion, salt, and garlic can be adjusted to taste. Chili powder may give this a nice touch, also. It just depends on your taste. This is a no-cook recipe. I am unsure of the amount of servings this makes.
Provided by JenJenMarie
Categories Mexican
Time 10m
Yield 4-6 cups, 20 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor or blender add onion, garlic, cilantro, vinegar, and jalapenos. (If you like it hot, add whole jalapeno or an extra jalapeno. If you like it mild, removed seeds.)
- Pulse until thoroughly chopped.
- Add canned tomatoes and salt.
- Pulse until throughly combined.
- Store in refrigerator until ready to use.
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