Oh you have to try Weed's Chicken Enchiladas....excellent. Marilyn's are also very, very good. I also recently did a cheese version from Emiril that was great. Lori's Black Bean and Corn Salsa as a side....

Fajitas and homemade tortillas with all the trimmings??????

Sorry but I don't have the recipes here....but I know that others have them.

Here is my Pollo Fajitas recipe. I think it is quite good and easy to do.

Pollo Fajitas
Submitted by: Teresa C. Rouzer
Rated: 4 out of 5 by 294 members Prep Time: 15 Minutes
Cook Time: 10 Minutes Ready In: 55 Minutes
Yields: 5 servings
"Fajitas at home! Chicken briefly steeps in a zesty marinade before a saute with onions and peppers in this faithful rendition of a Mexican favorite. Serve with warm flour tortillas, salsa and sour cream to complete the picture."
INGREDIENTS:
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon chili powder
1 clove garlic, minced
1 dash hot pepper sauce
1 1/2 pounds boneless, skinless chicken thighs, cut into strips
1 tablespoon vegetable oil
1 onion, thinly sliced
1 green bell pepper, sliced
1/2 lemon, juiced
DIRECTIONS:
1. In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.
2. Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice.

I serve these in warm flour tortillas with salsa and sour cream.

Teresa

Beef Enchiladas

Enchilada Sauce:
2 tablespoons oil
2 tablespoons minced garlic
3 cups water
1 15-ounce can tomato sauce
2 - 4 tablespoons chili powder
1/4 teaspoon salt
2 teaspoons cumin
4 ounces diced green chiles -- drained
2 teaspoons oregano

Beef Filling:
1 large onion -- chopped
1 - 2 pounds ground beef chili powder

10 8-inch flour tortillas (or 8 10-inch)
1 1/2 cups shredded Cheddar cheese
1 1/2 cups shredded Monterey Jack cheese

To prepare enchilada sauce, in medium saucepan, combine sauce ingredients. Simmer 30 minutes. To prepare beef filling, in large skillet, cook ground beef, onion and additional chili powder. Drain off the excess fat. Add 3/4 cup enchilada sauce to meat and cook low 10 minutes or until sauce absorbed.

To assemble enchiladas, in un-greased skillet, heat each tortilla low heat, about 15 seconds per side, dip in sauce, fill with 2 tablespoons beef filling, sprinkle some of the cheese on top of the meat and roll up. Place seam side down in 12 x 8 inch baking dish.

Cover enchiladas with remaining sauce. Sprinkle with cheeses and bake uncovered at 350 for 30 minutes.
--------------------------------------------

I took a cooking class at Viking, these were very good! Our masa was a little dry, but the meat was wonderful!

BEEF TAMALES

Beef:
2 pounds boneless chuck roast
2 cloves garlic, peeled and crushed
1/2 medium white or yellow onion, coarsely chopped
1 bay leaf (preferably Turkish)
1 tablespoon fine salt, or to taste
2 teaspoons coarsely ground black pepper, or to taste
Cold water (for braising roast)

Filling:
1 each ancho and pasilla chilies
1 tablespoon canola oil
1 tablespoon all-purpose flour
1/2 cup beef broth (reserved from braising meat)
1/2 teaspoon ground cumin
1 clove garlic, minced
1 teaspoon chopped fresh oregano
1/2 tablespoon freshly squeezed lemon juice (about 1/4 lemon)
1/2 tablespoon fine salt, or to taste

Masa:
2 cups chilled lard or vegetable shortening*
1 1/4 tablespoons fine salt, or to taste
4 cups masa harina
2 1/2 to 3 1/2 cups beef broth, or as needed (reserved from braising meat)

Tamales:
1 1/2 (8-ounce) packages dried corn husks (about 36 husks), soaked until soft**
Fresh cilantro or thinly-sliced jalapenos or crumbled queso fresco or limes wedges (for garnish)
Spicy Lime Pepitas or Cilantro-Lime Crema or grilled green onions (for garnish)
Cold water (for soaking husks)

For the Beef: Place the chuck roast, crushed garlic, onion, bay leaf, salt and pepper in a large braising pan. Add enough cold water to reach three-fourths of the way up the side of the roast, and bring to the boil over high heat. As soon as the water boils, reduce the heat to a simmer and cover the pot. Simmer until the beef is tender and shreds easily, about 2 to 3 1/2 hours. Strain, reserving the cooking liquid, and discard the remaining ingredients. Transfer the beef to a large bowl, cool slightly, then shred.

For the Filling: Toast the ancho and the pasilla chile in a dry cast iron skillet over medium high heat just until the aroma is released, about 20 to 30 seconds per side; do not burn. Cool briefly, and then remove the stem (and seeds, if desired). Crumble the chilies into a spice mill, and then grind into a fine powder. Heat the oil in a large skillet; add the flour and cook until slightly brown. Pour in the reserved beef broth and stir until completely smooth. Mix in the chilies, cumin, minced garlic, oregano, lemon juice and salt; stir the shredded beef into the skillet and simmer, covered, for 30 minutes.

For the Masa: In an electric stand mixer fitted with the paddle attachment, beat the chilled lard or vegetable shortening and salt on high speed until fluffy. Add the masa harina and beat at low speed until well mixed. Pour in the reserved cooking liquid, a little at a time, until the mixture is the consistency of soft cookie dough. (The liquid must be added a little bit at a time, because the amount of liquid needed will vary.) The texture should be soft, tender and doughy when enough liquid is incorporated. Perform the float test*** before rolling the tamales!

For the Tamales: Spread each cornhusk flat on a counter or cutting board with the pointed mend away from you. With a small spatula or butter knife, spread 2 to 3 tablespoons of masa over three-fourths of the husk, leaving a 1/2-inch border (the masa will be about 1/8-inch thick). Place 1 tablespoon of the filling in the center and fold the sides over to cover the filling. Fold the "empty" part of the husk to seal. Use ribbons of husk or butcher's twine to tie up the tamales, or just place the tamales (folded side down), in a steamer with a tight-fitting lid until the masa easily pulls away from the husk, about 45 minutes to 1 hour. Make sure the
steamer does not run out of water. Serve immediately with your choice of garnish.

Tips and Techniques
* Your Choice of Fat: Traditional tamales are made with lard to produce the most flavorful, tender product. However, health concerns have prompted many to turn to a vegetable-based shortening. When nutritional studies revealed the danger of trans fats, many cooks shied away from solid shortening. Fortunately, new 0-Trans Fat Shortenings are now available, making melt-in your mouth tamales possible once again.

** Soaking Cornhusks: Place the cornhusks in a large container and cover with warm water. Soak until soft and pliable, about 3 hours. If necessary, weight down with an inverted plate and a heavy can. Before rolling tamales, drain the water from the cornhusks. Rinse each husk and remove any corn silk. Stand the husks upright in a colander to drain before applying the masa.

*** Float Test: Drop 1/4 teaspoon of prepared masa into a cup of cold water. If it floats, the tamales will be tender and light. If it does not float, put it back in the mixer with the paddle attachment and beat until fluffy, adding enough liquid to reach the desired texture. For the lightest-textured tamales, refrigerate the batter for an hour or so, then beat again, adding enough additional liquid to bring the
mixture to the consistency it had before. If the masa is made ahead of time, you will always need to beat it again and add more liquid, as the moisture absorbs and evaporates. Test every batch of masa before using to roll tamales!

There is a lot of mexican food that does not involve tomatoes, corn, beans cheese or chilis.
Think maybe fish, lime, etc., red snapper with a mango salsa?
Linda C

Here's Marilyn's recipe and its great.

Marilyn's Chicken Enchiladas

2 seasoned chicken breast; grill, rest and slice
1/2 jar (15 oz.) green chili salsa or homemade (recipe below)
1 Jalapeno pepper; chopped (optional)
1 cup heavy whipping cream
4 flour tortillas (depends on size)
2 cups shredded Pepper Jack cheese

Mix chicken with salsa and Jalapeno. Pour whipping cream into a shallow bowl.
Dip each tortilla in cream then place each tortilla in a baking dish. Spoon
chicken mixture into tortilla and sprinkle with cheese. Roll tortillas and lay
seam side down in dish. Pour remaining whipping cream over tortillas and
sprinkle with remaining cheese. Bake at 350 for 25 minutes.

Green Chili Salsa

2 Pablano chili peppers 2 tablespoons chopped cilantro
2 mild green chilies or 2 jalapeno peppers juice of ½ fresh lime
½ cup minced red onion salt and pepper to taste

Roast chili peppers by placing on a baking sheet about 5-inches from the heat source under the broiler with your oven set to broil and the oven door slightly open so the burner stays on, or in a 450° oven with the oven door shut. Check and turn often until peppers are charred on the outside and tender. Remove from oven and immediately place in a plastic bag and allow to cool. Remove from bag and remove the seeds and the peel from the peppers, reserving all the juices.

Chop roasted peppers and combine with reserved juices and remaining ingredients.

Mmmmm...I have everything for those enchiladas. Maybe later in the week. We got a craving for Mexican food the other night and had this...

* Exported from MasterCook *

Green Chile and Jack Chicken

Recipe By :Katie
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons butter
2 teaspoons oil
4 cloves garlic -- minced
4 skinless boneless chicken breast halves
1 cup chicken broth
4 ounces chopped green chiles -- (or 1-2 teaspoons chipotle chiles in adobo sauce)
2 teaspoons Dijon mustard
1 cup heavy cream
2 cups shredded Monterey jack cheese

In ovenproof skillet, melt butter with oil. Add garlic and chicken and cook 10 minutes, turning once. Remove chicken.

Deglaze pan with chicken broth. Return chicken to skillet. Add undrained chiles and mustard. Simmer, uncovered, until chicken is done, about 15 minutes. Liquid should cook down and be syrupy.

Add cream and simmer until thickened, about 5 minutes. Sprinkle with cheese. Place under broiler until cheese melts. Serve with rice or Spanish rice.

Everyone of these recipes sound good! Great ideas.

But guess what...I took a nap, didn't even get the salsa made, woke up when a neighbor stopped by. We sat around yapping....now it's too late to cook! Found some brats...

Tomorrow I work...Mexican on Monday! Salsa too! I am just worthless some days. Defense...got up early, went to the garden club plant sale, out to breaskfast, then to a craft show, plus, stopped at KMart and was home by noon...

Nancy

Maybe not to late for a margarita and bag of chips? Best with sugar, salt, and lime. You can just pour tequila over ice if needed unless you don't have ice. If you don't have sugar, salt, lime, or ice I recommend skipping the glass and just drink from the bottle!

Margaritas margaritas... where is Jimmy Buffet when ya need him?

*hic* ... little tippsy just thinking about it

: )
lyra

Wiz dou you have a slow cooker? The reason I'm asking is I was just looking at my Cook's Illustrated "Fix It and Forget It" cookbook, (NOT well named) and there was a recipe for pork posole stew with a red sauce. Their recipe cooked in the oven for two hours, but I'll bet you could do something similar with a crockpot. I love posole! Except when I make it, being vegetarian, I make it with fake meat crumbles and kidney beans. No need to slow cook it. Can you get canned hominey in the stores up there? Anyway, if you have a slow cooker and would like the recipe I'll post it. That way you could put it in before you go to work and have it for dinner when you get home!

Nancy, here are a few of the recipes I make when I have a craving for Mexican.

If you still have some of that Beef Tenderloin you bought you could make Filete Al Chipotle. This is wonderful. Or there is always Chicken Fajitas. Just marinate your boneless chicken breasts with a little of your salsa and grill them along with some peppers and onions and serve on flour or corn tortillas.

{{gwi:1564754}}

Home Cookin Chapter: Recipes From Thibeault's Table

Filete Al Chipotle
==================
Filete Al Chipotle
==================

Filet of Beef with Chipotle Chile Sauce

Adapted from The Taste of Mexico by Patricia Quintana

Will serve 2 to 4

Sauce

1/2 cup vegetable oil
1 dried Chile ancho
2 canned chile chipotles
1 white onion cut into 1/8ths
4 cloves of garlic whole
1 can of Tomatillos
2 cups chicken broth
1/2 cup Cilantro

Beef

2 to 4 Beef tenderloin filets cut 1 1/2 to 2 inches thick
2 tablespoons butter
2 tablespoons olive oil
Salt and fresh ground black pepper to taste
1 cup beef broth.

2 to 4 Corn Tortillas
2 to 4 slices of Manchego Cheese or Monterey Jack
Cilantro

Heat Vegetable oil in frying pan. Add the peppers and sauté for a minute or two. Remove peppers from oil and reserve. Add onions to oil and cook over low to medium/low heat until the onions are golden brown. Stir occasionally so onions brown evenly. Add the garlic cloves and cook for another 3 to 4 minutes. Add the canned tomatillos and 2 cups of chicken broth and simmer for 5 minutes. Pour the mixture into a blender, add the cilantro and the reserved peppers and blend.

Pour mixture into sauce pan and simmer over low heat until the sauce thickens and the oil rises to the top. Spoon off excess oil. Remove sauce from heat.

To cook the Steaks, heat a heavy frying pan and add the olive oil and butter. Brown steaks on both sides. Be careful not to over cook. Set steaks aside and pour 1 cup of beef broth into pan and simmer until the broth is reduced by half. .Add the sauce to the beef broth and simmer for about 10 to 15 minutes on low. Heat the steaks in the sauce again being careful not to overcook. Beef should be rare to medium rare.

To serve, fry the corn tortillas in oil and place one on each plate.. Top each tortilla with a steak and cover steak with a slice of cheese. Place under the broiler to melt the cheese. Spoon some of the sauce over each steak and sprinkle with chopped cilantro and serve.

Home Cookin Chapter: Recipes From Thibeault's Table

Enchiladas De Pollo
===================
Edited: April 20th, 2006

Deluxe Chicken Enchiladas

Source:Barbara Hansen's Mexican Cookery

2 whole chicken breasts
chicken broth
1/2 small onion
1 bay leaf
8 peppercorns
garlic clove
salt

1/2 medium onion chopped
3 tablespoons grated parmesan cheese
1 cup shredded Monterey Jack Cheese
1 4 oz can green chilies
garlic
1 13 oz can tomatillos, drained
1/4 cup cilantro leaves
3/4 cup whipping cream
1 egg
salt

1/4 cup lard or oil
8 corn tortillas
1 cup cheddar or Monterey Jack Cheese
Gaucamole
1 cup sour cream
lettuce
black olives
. Place chicken in large pot and cover with chicken broth. Add onion,
bay leaf, peppercorns and salt. Simmer until tender. Let cool in
broth. Remove chicken and save broth for another use.

Shred or cut chicken to to smaller pieces. Add chopped onion, Parmesan
cheese and Monterey Jack Cheese. Taste and add salt if needed. Set
aside.

IN a blender or processor, combine green chilies, tomatillos ,
cilantro, whipping cream and egg and blend until smooth. Add salt and
pepper to taste. Set aside.

Preheat oven to 375°F.

Heat lard in small skillet. With tongs, carefully place one tortilla
at a time in hot lard. Hold for 3 to 5 seconds and drain on paper
towels. You want the tortillas to be softened but not crisp. Place
some of the chicken mixture on the tortilla and roll tightly. Place
seam-side down in a baking dish.

Pour cream mixture over the Enchiladas and sprinkle evenly with 1 cup
of cheddar or Monterey cheese. Bake about 20 minutes or until heated
through and bubbly.

Serve with sour cream, guacamole, lettuce and olives.

NOTE:

Instead of softening the corn tortillas in hot oil use the following
Enchilada sauce.

(Alternative Enchiladas Sauce)

4 tablespoons oil
5 tablespoons flour
1 tablespoon cayenne pepper
1 tablespoon chili powder
1 teaspoon cumin
1 garlic clove

Heat the oil and add the flour, cayenne pepper, chili powder, cumin and
garlic. Cook for a few minutes and add the chicken broth.

2 to 3 cups chicken broth

Home Cookin Chapter: Recipes From Thibeault's Table

Pork Chile Verde
================
Sometimes I serve this in bowls and sometimes over cheese and onion filled tortillas.

1 to 2 tablespoons oil
1 cup coarsely chopped onions
1 to 2 pounds lean pork cut into 1/2 inch cubes
1 to 2 tablespoons flour
1/2 teaspoon ground cumin
2 cloves of garlic
2 cans roasted chili peppers
1 can/bottle of Tomatillos
chicken broth
cilantro

Heat oil in heavy pot. Toss pork with flour, and brown. When all the meat has been browned, add the onions and garlic and saute for a few minutes. Add the cumin, the chili peppers, and the tomatillo sauce. Add some chicken broth. Simmer until meat is tender. Sprinkle with cilantro.

Serve with flour or corn tortillas and sides of beans, guacamole, salsa, cheese,etc..

Home Cookin Chapter: Recipes From Thibeault's Table

Chiles Rellenos
===============
I have been making Chiles Rellenos for about 30 years. I have never had an actual recipe. I just watch someone I knew (from Texas) make them and have been making this way ever since.

I guess now is as good a time as any to put it down on paper.

1 or 2 cans whole chili peppers (usually 3 or 4 in a can)
Monteray jack cheese
2 or 3 eggs separated
1 tablespoon flour
salt and pepper

oil for frying

Sauce.

canned tomatoes
onions
garlic
cayenne pepper
canned of chopped chiles
chicken broth
.

Cut cheese into finger size pieces.

Carefully shove the cheese stick into a pepper being careful not to
split it.

Heat about 1 inch of oil in frying pan.

Beat the egg whites until medium stiff peaks form. do not overbeat.

Beat egg yolks with salt, pepper and the tablespoon on flour.

Gently fold the whites into the yolk mixture.

Dip the pepper stuffed with cheese into flour and then into the egg
mixture. Carefully add to the oil. If needed, spoon a bit of the egg
mixture on top of the pepper while in the pan. (these fry quickly),
flip over and fry other side. Remove and drain on paper towels.
Continue cooking until all of the peppers are cooked.

Make sauce by sauting the onions and garlic, add the chopped tomatoes
and season with the chiles, salt and pepper. Add some chicken broth and
simmer for 20 minutes.

Serve Chili Relleno with sauce on the side OR Place the fried chile
rellenos in a casserole dish and pour the sauce over them. Bake in a
350 oven for 20 to 30 minutes.

Home Cookin Chapter: Recipes From Thibeault's Table

Stacked Enchiladas
==================
Source: Southwest Cookbook

Vegetable oil for frying
12 corn tortillas (6 inches)
1 1/2 cups (12 fl ounces) chileen Chili Sauce (recipe on page 195)
2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese
3/4 cups finely chopped onion

Preheat oven to 350°F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375°F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels.

Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green cili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts.

NOTE: Add cooked chicken and or pinto or black beans between layers.

Green Chili Sauce

1 Jalapeno chili seeded and diced
1 garlic clove crushed
1/4 cup chopped green onions
4 tomatillos, husked and diced (or use canned)
1 1/2 cups chicken stock
2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced.
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon heavy cream
salt and freshly ground pepper to taste

In a medium saucepan, place the jalapeno , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until theliquid is reduced to about 1 cup about 15 to 20 minutes.

Pour the chicken stock misture into a blender or food processor. Add the Anaheim chilies, cilantrol and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated.

I love Tyler Florence's recipe for Chicken Enchiladas, because I like the kick from the chipotle.

Chicken Enchiladas (Tyler Florence)

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Every recipe on here sounds good. Saving all. Thank You!

I thought I'd come back to show last nights dinner, from a cookbook May gave me in a swap... Texas Highways.

Then today I made the recipe that Teresa posted for Pollo Fijitas...turned out very good!

Nancy

Oh man!! Those pics are killin' me...both of them look great to me!

David

Looks great, Nancy! Now I'm getting a craving :)

Can you please post May's recipe?

Drool, drool - all these recipes and pictures are giving me a serious hankering!

This is what I do at end of a busy day for a Mexican fix. recipe was adapted from back of can. I don't measure

flour tortillas- any size
1 can of Rotel tomatoes and green chilies or your fave salsa.Whatever you have on hand.
shredded cheese -I use reduced fat Mexican blend.
grilled chicken strips. I always have a bag in freezer.
you can throw some cilantro on it if you have it.

put tortilla in dry pan, crank up the heat - I can do one at time. or 2 small.
put tomatoes and chiles on tortilla about -1T
lay on a couple of chicken strips on half the tortilla
sprinkle with shredded cheese on half.
Now fold it over and if it is nicely brown and crispy flip it and brown other side.
place on plate and keep warm while cooking rest. They get soft in warming drawer. Or eat while crispy.
Serve with refried beans and I call it dinner. I grew up in AZ and these are pretty darn tasty. Sue

Dishes..here's the recipe I used.

Tacos de Carne Guisada

3 T plus 1 tsp veg oil divided
2 lb very lean stew meat, cut in 3/4 inch chunks
1 med onion, chopped
1/2 green pepper, chopped
2 cloves garlic, minced
1 med tomato, chopped
1 T chili powder
1/2 tsp ground cumin
2 T tomato puree
S+P to taste
2 T flour
8-10 flour tortillas, warmed

Brown meat in 2 T hot oil in a large skillet over med high heat. Add onion, garlic, and green pepper; reduce heat and cook until vegetables begin to soften, about 2 to 3 minutes. Add tomato, chili powder, and cumin; cook another minute. Stir in tomato puree, salt, pepper and enough water to cover the contents. Simmer, covered, until meat is tender, about 1 hour and 45 min., adding water as necessary to keep liquid level about half that of the meat.

Just before stew is done, make a roux: Heat 1T + 1 tsp oil in a small saucepan over med heat; add flour, whisking constantly, and cook until mixture begins to turn golden and has a nutty odor. Remove from heat and set aside.

When meat is done, whisk 1 tsp roux into stew; continue simmering for about 30 seconds. If necessary, add more roux in small increments until liquid is thick enough to bind ingredients together. Divide mixture between flour tortillas. Yields 8-10 tacos.( I used fajita size tortillas)

Nancy

Thank you, Nancy! I am going to get the meat on now for later. I have beef round - hope it is not too lean. Looking forward to this one.

Thanks, Nancy! Can't wait to try this :)

Nancy, both your dinners look delicious. Now I'm craving Mexican food.

Ann

Ann, you've done that to me so many, many times!

Thank You.

Nancy

cooperbailey, that's the way I was shown in NM for breakfast quessadillas. For me it's a perfect way to make a quick breakfast. I use my cast iron griddle and can make a couple at a time so we can each have two when it's dinner. This is also great with crab or even fake crab. Green or red???? ;-)

Glad you started this thread Nancy. Maureen

Maggie, How did the round do? It's on sale this week...

Hi, Terri. The round worked great -it got really tender - so tender I was able to shred some for my toddler's wrap.