Recipes

Mexican Lasagna

½ cup long grain rice

1 can diced tomatoes – 14.5 oz

1 tsp. Adobo spice

1 can black beans, drained and rinsed ­– 15 oz

1 Tbsp. olive oil

½ medium onion - diced

1 can chipotle or mexicorn, drained – 11 oz

1-2 cups shredded chicken or pork

1 package fajita or taco seasoning

3 – 8 inch tortillas

3/4 cup shredded cheddar cheese

Cook rice according package directions with tomatoes.  Add black beans, corn and adobo seasoning. 

Sauté diced onion in olive oil.  Add shredded meat, fajita/taco seasoning and liquid as directed on package and cook as directed on package.

Layer the rice/bean/corn mixture, meat then a tortilla in 8X8 casserole dish ending with the rice/bean/corn mixture.  Bake at 350 degrees Fahrenheit for 30 minutes.  Sprinkle cheese on top then bake an additional 10-15 minutes

Rosa Mexican’s Guacamole en Molcajete

Chile Paste Ingredients

• 1 tablespoon finely chopped white onion
• 1 firmly packed tablespoon chopped fresh cilantro
• 2 teaspoons finely chopped jalapeño, or more to taste
• 1 teaspoon salt, or as needed

Additional Ingredients

• 3 medium ripe but firm Hass avocados (about 8 ounces each)
• 3 tablespoons diced tomato
• 2 firmly packed tablespoons chopped fresh cilantro
• 1 tablespoon finely chopped white onion
• Salt if necessary
• Tortilla chips and/or fresh corn tortillas

Make the chile paste: Grind the onion, cilantro, jalapeño, and salt together in a molcajete until all the ingredients are very finely ground. Alternatively, use a fork to mash all the ingredients to a paste in a wide hardwood bowl.

Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Fold a kitchen towel in quarters and hold it in the palm of your “non-knife” hand. Rest an avocado half cut side up in your palm and make 3 or 4 evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the molcajete. Repeat with the remaining avocado halves.  Serves 4