Ensalada Ranchera Al Estilo Southwest Food

AUTHENTIC MEXICAN ENCHILADAS RANCHERAS

Steps:

• Gather the ingredients.
• Place dried red chile in a bowl and cover with hot water. Soak for 10 to 20 minutes.
• When chile is softened, remove stem. Cut the chile lengthwise. Use a spoon to scrape out the seeds and white stringy areas and discard. Cut chile into long pieces about 1/4 inch across, and then cut the strips into 1/4-inch-size pieces.
• Heat two tablespoons of oil or lard in a large saucepan over medium heat.
• Add onion and pepper and cook until they begin to soften, about 3 minutes.
• Add tomatoes, chile, garlic, cumin, and oregano and cook for an additional five minutes, stirring. Add salt and pepper, to taste. Cover pan and keep it over low heat to stay warm while you prepare the tortillas. Note: If you prefer a smooth version of the sauce, you can use a handheld immersion blender to blend it in the pan until it reaches your desired consistency. If using a jar-style blender, let the sauce cool to near room temperature before attempting to blend it. You can then reheat the sauce over low heat.
• Add remaining cooking oil to a medium-sized frying pan to coat the bottom. Heat cooking oil over medium-high heat.
• Place a tortilla in the hot oil, and cook for about 10 to 15 seconds. Flip it over and add 1/4 cup cheese down the center. The cheese will begin to melt. Cook the tortilla for about another 10 seconds.
• Flip it over and add 1/4 cup cheese down the center. The cheese will begin to melt. Cook the tortilla for about another 10 seconds.
• Remove it from pan and place on absorbent paper to absorb some of the oil.
• Wrap one side over cheese, and then the other side, so that cheese is now rolled up inside of tortilla.
• Quickly cook another tortilla and cheese, transfer to paper towels, and then place on a serving plate. Repeat process until all tortillas have been cooked, adding more oil as necessary.
• To serve, pour about 1/2 cup of sauce over pairs of enchiladas. These enchiladas are great plain or topped with cream, guacamole , and/or a sprinkle of chopped fresh onions and fresh cilantro leaves. Serve alone on the plate on alongside some Mexican rice and/or beans.

ENSALADA RANCHERA AL ESTILO SOUTHWEST

Steps:

• Coloca cantidades iguales de lechuga en 4 platos de cena.
• Cubre parejamente con los frijoles, el maíz, los pimientos, los tomates y el queso.
• Rocía la ensalada con el aderezo; espolvoréala con el cilantro.

ARRACHERA BEEF MARINADE

Steps:

• Whisk together garlic, olive oil, tequila, lime juice, salt, cumin and black pepper.
• Place flank steak in zip lock bag and pour in marinade.
• Chill at least 1 hour (but not more than 24 hours); turning often.

ENSALADA RANCHERA DE ELOTE DULCE

Steps:

• Mezcla la lechuga con el maíz, los tomates y el pimiento en un tazón grande; espolvoréala con el queso.
• Añade el aderezo justo antes de servir; mezcla la ensalada ligeramente.

EL COYOTE CAFE CHEESE ENCHILADAS RANCHERA

Steps:

• Instructions for Sauce:.
• Quickly saute onion and garlic.
• Add the rest of ingredients and bring them to a rapid boil.
• Simmer for one hour.
• Instructions for Enchiladas:.
• In a heavy skillet, heat vegetable oil until very hot.
• Dip tortillas in oil to soften.
• Fill tortillas with approximately 1/8 cup grated cheese and 1 T chopped onion.
• Roll stuffed tortillas and place in baking dish.
• Cover enchiladas with sauce.
• Top each enchilada with 4 strips of Ortega Chili.
• Sprinkle 3 T. shredded cheese over each enchilada.
• Bake at 350 for approximately 20 minutes or until cheese is melted.
• Top with dollop of sour cream and garnish with green onions.