Mexican Night

Oh so yummy!

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On the menu was:

Pozole (bottom right) topped with cilantro (left), lime wedges (upper right) & sour cream

Beef, bean, sour cream and avocado dip (center back)

Beef, bean,& pepper jack cheese torte (not pictured)

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I majorly cheated tonight, but everyone was still thrilled with the results nonetheless. I just didn’t have fresh tomatoes or chicken breasts, so I used canned instead. No fresh jalapenos, so bottled was used, and refried canned beans as well.

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POZOLE

1 med. onion, finely chopped
3-4 garlic cloves, finely minced
2 Tbsp grape seed or canola oil

3 – 746 ml (19 oz) cans of diced tomatoes
1 – 254 gr. (1 lb) can of hominy
2 – 12 oz (356gr) cans of chunk chicken
2 minced jalapenos
2 heaping Tbsp dried oregano
salt & to taste

1. Saute onion in heated oil for a few minutes to soften. Add garlic and saute another minute or so.

2. Add tomatoes, hominy, chicken, jalapenos, & seasoning.

3. Bring to a boil and simmer for a 1/2 hour to 1 hour to blend flavours.

Serve with choice of toppings:

Sour cream, shredded old cheddar, pepper jack cheese, lime juice, tortilla chips, cilantro

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Beef, Bean & Avocado Dip

1 small onion
3 cloves garlic
1 lb ground beef
2 Tbsp taco seasoning
1 – 19 oz can refried beans (or leftover beans – remember, I was cheating!)

 

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