COPYCAT PANCHO'S DRESSING RECIPE
This is VERY close to Pancho's "green" dressing they serve with guacamole salad. It's very good on tacos too.
Provided by Stephie Biggs
Categories Salad Dressings
Time 10m
Yield 14 ounzes
Number Of Ingredients 6
Steps:
- Place all ingredients in a blender (or use immersion hand blender) and liquefy.
- Enjoy.
Nutrition Facts : Calories 36.2, Fat 0.4, Sodium 102, Carbohydrate 8, Fiber 0.4, Sugar 7.3, Protein 0.5
PANCHO SAUCE
A tangy sauce that goes well with ground sirloin, cold shrimp or crab. The original recipe was developed by Chef "Pancho" at the London Chop House in Detroit. Makes 1 1/2 quarts and can be stored in refrigerator for months.
Provided by Janeydoe
Categories Sauces
Time 1h
Yield 1 1/2 quarts
Number Of Ingredients 12
Steps:
- Combine ketchup and chili sauce in sauce pan and simmer over medium heat for 45 minutes until reduced in volume, stirring occasionally.
- Add remaining ingedients, except mayo and stir well. Cook for 2 minutes.
- Add mayo, salt and pepper to taste and stir well. Remove mixture from heat and pour into jars. Refrigerate until ready to use.
- This sauce can be stored for several months in the refrigerator.
Nutrition Facts : Calories 1353.2, Fat 48.4, SaturatedFat 9.2, Cholesterol 41, Sodium 11611, Carbohydrate 221.5, Fiber 19.3, Sugar 137.9, Protein 32.5
PANUCHOS
Provided by Food Network
Categories main-dish
Time 4h20m
Yield 6 to 8 servings (15 pieces)
Number Of Ingredients 21
Steps:
- For the shredded turkey: Heat a large pot of water to just below a simmer and add the salt, pepper, oregano, cilantro and garlic. Poach the turkey legs in the barely simmering water for 2 hours. Remove the turkey and pat dry.
- Prepare a grill for medium-high heat. Grill the turkey legs until nicely charred. Pull or shred the turkey and set aside.
- For the pickled red onions: Put the red onions in a mixing bowl with the vinegar, salt and 1/2 cup water. Mix well and let rest for 1 hour.
- For the black bean puree: In a medium saute pan, heat the oil or lard. Add the yellow and serrano chiles and fry lightly. Add the diced onions and saute until translucent, 4 to 5 minutes.
- In a blender, puree the black beans with just enough water to allow the mixture to run in the blender. Transfer the black bean puree to the pan with the onions and chiles and cook over medium-low heat, 20 to 30 minutes. Add salt to taste.
- For the tortillas: Mix or knead the salt into the masa. Divide the masa into 15 balls. As you work, keep the masa balls in a bowl covered with plastic wrap to keep the dough from drying out. Add a bit of water if needed for a pliant masa.
- Heat a comal (smooth, flat griddle) or skillet over medium-high heat until hot.
- Line a tortilla press with a piece of plastic wrap. Put 1 ball of masa into the center of the press and cover with another piece of plastic wrap. Press down on the tortilla press until the tortilla is about 6 inches in diameter.
- Carefully peel the plastic wrap off the tortilla and place the tortilla on the hot comal. When it no longer sticks to the comal, flip to the other side. Press the tortilla with a clean, folded kitchen cloth so that it puffs up. Press around the edges to make sure it puffs up all around and leave a few seconds more on the comal before removing the tortilla.
- Along the side, carefully slit the top layer of the tortilla that puffed up--an opening of 1 inch will do--and lift up all the way inside, creating a pocket. The tortilla will still be very hot, so be careful. Do not create too wide an opening, separate completely or tear. To cool, place on paper towels or a clean dish towel. Repeat the process with the remaining masa balls.
- Take a cooled tortilla, carefully lift open the top and smear a teaspoonful of black bean puree inside the pocket. Press with your fingers to make sure the bean puree is spread evenly all around. Repeat the process with the remaining tortillas and black bean puree.
- Just before serving, heat the comal over medium-high heat and add some vegetable oil. To finish the panuchos, place each one on the hot comal and toast until golden on both sides, 2 to 3 minutes on each side. Remove to paper towels. (This should be done just before you are ready to serve, as panuchos are best eaten freshly prepared.)
- To assemble: Top each panucho with a piece of lettuce, some shredded turkey, pickled red onions, a slice of tomato and a slice of avocado.
PANCHO VILLA
Categories Fruit Juice Gin Rum Alcoholic Cocktail Party Pineapple Spirit Brandy Party House & Garden Drink
Yield Serves 1.
Number Of Ingredients 6
Steps:
- Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a saucer champagne glass.
PANCHO VILLA STEW
Make and share this Pancho Villa Stew recipe from Food.com.
Provided by weekend cooker
Categories Stew
Time 6h10m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cut sausage into 1/2 inch pieces.
- In a slow cooker, combine all ingredients and stir well.
- Cover and cook on low for 5-7 hours.
- Serve with buttered flour tortillas.
Nutrition Facts : Calories 751.9, Fat 36.7, SaturatedFat 12.2, Cholesterol 109.7, Sodium 1956.7, Carbohydrate 60.4, Fiber 16.2, Sugar 8, Protein 48
PANCHOS
Make and share this Panchos recipe from Food.com.
Provided by SwtKitn
Categories Beans
Time 20m
Yield 48 serving(s)
Number Of Ingredients 7
Steps:
- Cut corn tortillas in triangles (as you would cut a pie), fry tortilla chips in cooking oil until crispy.
- Remove from oil and set on paper towels to drain. Lay out tortilla chips on a cookie sheet.
- Heat refried beans in skillet for about 6-8 minutes, stirring so they do not stick to skillet.
- Remove skin and seed from Avacado and mash well, adding salt to taste.
- Then take 1 cheese quarter, and place on each tortilla chip. Place cookie sheet in 350 degree oven about 1-2 minutes until cheese has slightly melted but not completely.
- Remove chips from cookie sheet and place on a platter.
- Then take 1/2 teaspoon of refried beans and 1/2 teaspoon of mashed avacado, top each one with 1 slice of jalapeno.
- Enjoy!
Nutrition Facts : Calories 74, Fat 5.1, SaturatedFat 1.4, Cholesterol 4.1, Sodium 161.6, Carbohydrate 5.5, Fiber 1.6, Sugar 0.2, Protein 2.1
PANCHOS ARGENTINOS (ARGENTINE-STYLE HOT DOGS)
Panchos are Argentina's take on hot dogs-a street-food staple that features a vast array of toppings. Condiments typically include mayonnaise, mustard, and chimichurri. We swapped out the chimichurri in favor of a fresh salsa criolla, which takes just minutes to make with easy-to-find ingredients. It tastes even better the longer it sits.
Provided by Gaby Melian
Categories Sausage Salsa Onion Peanut Free Bell Pepper Tomato Vinegar Lemon Mayonnaise Mustard Summer Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the Salsa:
- Mix onion, bell pepper, and tomato in a large bowl. Add oil, vinegar, and lemon juice, then toss to combine. Taste and season with salt and pepper, then toss again.
- Do Ahead: Salsa can be made 5 days ahead. Transfer to a jar or airtight container and chill. Let sit at room temperature at least 30 minutes before using.
- Make the Hot Dogs:
- Slice sausages in half lengthwise, going almost all the way through so they can be opened like a book, but are still attached on one side. Heat a large nonstick skillet over medium-high until hot. Working in batches, cook sausages cut side down, weighting down with a spatula or a small pot lid and turning once, until slightly browned, about 2 minutes per side. Transfer to a plate.
- Smear a generous amount of mayonnaise on both sides of buns. Arrange 2 butterflied hot dogs on each side of buns, cut side facing the bread. Top with mustard and a generous amount of salsa.
PANCHO'S CHEESE DIP
For many, many years, there was only one Mexican restaurant in town. For 'starters', they placed a big bowl of tostados on the table, along with a very commonplace tomato salsa -- and an absolutely fabulous cheese dip. Everybody wanted the recipe, but it was a closely-guarded secret. After the Tex-Mex craze hit and this restaurant started marketing a plastic version of their wonderful dip, I obtained the original recipe by nefarious means. :) Please do not be put off by the fact that it's based on Velveeta. This is 'cheese food' raised to a new level. Addictive! May I add that it is (quite literally) impossible for a cheese dish with such strong savory seasonings to have a 'sweet' undertone. And it's so thick you won't believe. When you rate 7 recipes and give 6 of them 1*, one wonders....
Provided by highcotton
Categories Cheese
Time 40m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- Measure first 4 ingredients into a small bowl, stirring well to mix.
- (Note: As tastes have changed over the years, I have gradually decreased the Accent slightly, measuring a scant tablespoon so it won't be too salty.) Pour 1 can of tomatoes, including juice, into the bowl of a food processor.
- Add 2 tablespoons of spice mixture and 5- 6 slices of pickled jalapenos.
- Pulse on and off briefly several times until ingredients are well-mixed and tomatoes are broken into small pieces but still retain some texture.
- (It should look like a thick salsa.) Pour tomato mixture into a medium saucepan.
- Repeat with remaining can of tomatoes, remaining spices, and additional slices of jalapenos, adding mixture to the saucepan after processing.
- If your food processor can handle it, grate cheese and then put in a large pot or Dutch oven; if not, chop cheese coarsely by hand.
- (A Cuisinart makes it easier, but it doesn't affect the final outcome.) Cook tomato mixture over medium heat, stirring frequently; bring just to the boiling point, BUT DO NOT ALLOW TO BOIL!
- The instant the first bubble breaks the surface, remove from heat and pour over cheese.
- Stir well, until cheese seems to have melted as much as it's going to (which won't be much-- it will still be extremely lumpy).
- Using a ladle (or a coffee mug), pour approximately 3 cups of the mixture into the food processor bowl.
- Process approximately 20-30 seconds, until mixture is smooth.
- Remove lid from processor bowl and taste for'heat' and consistency.
- If it is not as hot as you'd like, add a few more jalapeno slices.
- It will be waaaay too thick, so add water (several tablespoons at a time), processing briefly after each addition, until it is the proper consistency.
- Each batch will require a different amount of water, depending on the ratio of cheese to tomato sauce, but you'll quickly get the hang of about how much to add.
- If you accidentally get one batch too thin, you can easily compensate by making the next one extra-thick and stirring them together.
- Although this makes a huge amount, it will disappear more quickly than you ever thought possible, so stock up on lots of chips!
- Leftovers keep well in the refrigerator for days on end.
Nutrition Facts : Calories 260.7, Fat 18.8, SaturatedFat 11.7, Cholesterol 48.4, Sodium 1211, Carbohydrate 8.2, Fiber 0.8, Sugar 7.2, Protein 15.4
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