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¡Buen provecho!

The tamale pie recipe is here, and the calabacitas recipe is here.

¡Buen provecho!

Combine all ingredients well and refrigerate for 4 hours or overnight.
Cook the chorizo thoroughly in a nonstick sauté pan crumbling the meat as it cooks. Store remainder in refrigerator for 2 days or freeze.

Turkey chorizo is great with egg dishes, on pizzas, and as a taco filling.

Mix dry ingredients and shortening together. Add in water slowly and mix until the dough feels elastic. Sometimes dough won’t need all the water so add slowly until your dough rolls and doesn’t stick to your hands. Let dough sit for 15 to 30 minutes covered with a bowl or towel. Cut out desired sized balls and begin rolling out with your tortilla rolling pin. Cook in ungreased skillet over medium heat about 1 1/2 minutes per side or until lightly brown.

This is definitely my favorite time of the year to be out doors enjoying the sun and enjoying the true gifts of
life. Feeding your spiritual soul and taking time out for yourself and your loved ones. Taking care of what really
matters and learning how to make healthy choices for your health and at meal times. Talk to the people that grow
and sell fresh products, they can teach you so much about nutrition, how to pick and prepare and store your
vegetables. I know that tomatoes will ripen faster and last longer if you turn them upside down and don’t
refrigerate. Believe me, I picked tomatoes for a living, this I do know. You’ll have the best looking, juicy
tomatoes you’ll want to eat by itself. Just make sure you save some for your salad. As for tomatillo’s, its got a
husk that raps the Tomatillo that needs to be peeled off and rinsed before you prepare this recipe. So, lets get
started…..

3 easy steps….

1st step

Tomatillo Avocado Green Salsa

1 LB. TOMATILLO’S (ABOUT 15) HUSKED, RINSED AND ROUGHLY CHOPPED
2 AVOCADOS, PEELED, PITTED AND ROUGHLY CHOPPED
1 SERRANO CHILE WITH SEEDS
3/4 CUP OF FRESH CILANTRO
2 TABLESPOONS FRESH LIME JUICE
1 LARGE GARLIC CLOVE MINCED
1 TEASPOON SALT

Place all ingredients in a food processor or blender and mix well. Set aside.

2nd. step
Fish Tacos

Lightly salt boneless, fillets of white fish. Quickly pan fry in small amount of oil (or spray with a vegetable
oil) in a non stick frying pan. Turn and brown on both sides.

3rd step
Corn Tortillas

Prepare and warm corn tortillas. Place fish in each corn tortilla and top with the tomatillo avocado green salsa.
It will melt in your mouth. Serve with your favorite fresh salad.
Preparation time: 20 minutes or less

Just in time for the chile, menudo & the tamale season that’s just around the corner. It’s also that time of the year to start planning your tamale gatherings with your family and friends. But wait….before you start racing out the door to buy all your ingredients. I’d like you to try this recipe that will get you in the mood for tamales and only takes 30 minutes or less to prepare. This is one of my husband Michael’s favorite dish that he’ll never say no to.

Lindita’s Tamale Pie

1 POUND OF GROUND BEEF OR (COOKED CHICKEN)
2 CLOVES GARLIC, MINCED
1 CUP CHOPPED ONION
1 CUP MILK
2 8OZ. CANNED TOMATO SAUCE
1 12 OZ. CAN WHOLE KERNEL CORN, DRAINED
1/2 CUP CUP SLICED PITTED RIPE OLIVES
1/4 CUP YELLOW CORN MEAL (JIFFY MIX, FOR A SWEETER TASTE)
2 1/2 TEASPOONS CHILI POWDER
2 TEASPOONS SALT
3-4 CUPS OF COLBY Cheese

Preheat oven at 350.

In a large skillet, cook ground beef, onion, and garlic till meat is browned and onion is tender. Stir in remaining ingredients. Turn into 12x9x2-inch baking dish. Cover with cheese and bake for 45 minutes or till knife inserted comes out clean. Cut in squares. Makes 8 servings. Top with lettuce, tomatoes, salsa or sour cream.

Add LINDITAS’ INSTANT SALSA MIX to 1 1/2 -2 lbs. of ground beef or ground turkey. Mix with meat, brown and simmer for tacos or chili.

2 LB. OF GROUND BEEF OR ANY GROUND MEAT YOU PREFER

1 LARGE CHOPPED JALAPENO PEPPER (REMOVE SEEDS TO REDUCE HEAT)

½ LARGE CHOPPED ONION

6 LEAFS OF CILANTRO (TEAR IN SMALL PIECES)

In a large bowl mix all your ingredients together and form your patty. Fire up that grill and cook to your liking. Top with your favorite salsa, lettuce.

The same principle applies to this recipe as with the Tortillas. You will add and mix all ingredients and slowly add water as you mix it in. You want your dough to roll, be elastic and not sticking to your hands. You will need to let it sit covered by a bowl for approximately 45 minutes.

Once you’ve let it sweat a little, you work your dough on a lightly flowered counter. Cut out your balls and cover. Begin to roll your balls into the shape of a tortilla. Cut into triangles, squares or whatever shape you wish and begin to fry. Your shortening will need to be HOT so that as you drop your sopapllia in to the pan, it begins to fry immediately. If your sopapilla drops to the bottom of the pan and bubbles slightly, pull it out and throw it away and wait for the shortening to heat up to the appropriate temparature.

6 TO 8 OUNCES BEEF TENDERLOIN FILET
RED CHILE MUSHROOMS (RECIPE ON SITE)
GUACOMOLE
PICO DE GALLO

Pound the beef filet between sheets of plastic until paper thin. Season the beef with salt, pepper and chile powder. Sear on both sides in a preheated oiled sauté pan or on the grill.
Top with the mushrooms, guacomole and pico de gallo.
This dish is traditionally served with rice and black beans.