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Fiesta in a flash!

Posted: April 27, 2011 1:55 a.m.
Updated: April 27, 2011 1:55 a.m.

 

Gather friends and family around the table to celebrate Cinco de Mayo with these specially selected recipes. They’re fast and easy to prepare, so you can relax and share a festive meal with those you love.

Committed to bringing authentic, high-quality Mexican food to the family table for more than 100 years, Ortega continues to share a rich heritage of family traditions for festive occasions as well as for every day meals.

Find more ways to celebrate at www.ortega.com and www.facebook.com/OrtegaTacos.

Chipotle chicken taco cones
Prep Time: 10 minutes
Start to Finish: 20 minutes
Makes 8 cones
1 tablespoon olive oil
1 onion, diced
1 pound ground chicken
3/4 cup water
1 packet (1.25 ounces) Ortega Chipotle Taco Seasoning Mix
1 can (16 ounces) Ortega Refried Beans
8 8-inch Ortega Flour Soft Tortillas
1 cup shredded lettuce
1 cup diced tomatoes
1 cup (4 ounces) finely shredded or grated Cheddar cheese
Heat olive oil in medium skillet over medium heat. Add onion; cook and stir 3 minutes or until translucent. Add ground chicken; cook and stir
5 minutes or until browned. Stir in water and seasoning mix. Remove from heat.
Warm refried beans in saucepan or in microwave.
Wrap tortillas in lightly moistened paper towels. Microwave on high (100 percent power) 20 to 30 seconds, or until pliable.
Fold tortilla in half; spread with refried beans. Form tortilla into cone shape;* press to adhere outside corner with refried beans. Fill cones with chicken mixture, lettuce, tomatoes and Cheddar cheese.
*To form cone, lay tortilla on work surface. Holding one pointed end down, grasp other end and bring point to round edge, twisting point under slightly. Curl opposite end around outside of cone and press to adhere with refried beans.

Mini crab and cream cheese flautas
Prep Time: 5 minutes
Start to Finish: 15 minutes
Makes 24 mini flautas
2 cups vegetable oil
1 package (8 ounces) pasteurized crab meat, drained
1 can (4 ounces) Ortega fired-roasted diced green chiles, drained
4 ounces cream cheese, softened
6 8-inch Ortega flour soft tortillas
1 cup sour cream
1/2 cup Ortega salsa verde

Heat oil in medium saucepan over medium-high heat to 375°F. Line platter with paper towels.
Combine crab meat, chiles and cream cheese in medium bowl.
Spread about 1/4 cup mixture down middle of tortilla and firmly roll like a cigar. Keep tortilla roll closed with 4 tooth-picks. Cut between toothpicks into four equal pieces; set aside. Repeat with remaining filling and tortillas.
Place pieces carefully into hot oil. Cook one minute or until golden brown, turning once.
Remove with slotted spoon. Drain on paper towels.
Combine sour cream and salsa verde in small bowl: mix well. Serve with flautas as dip.
Tip: Serve some Ortega Guacamole Style Dip too, and encourage double dipping.

Beef taco salad with guacamole dressing
Prep Time: 15 minutes
Start to Finish: 15 minutes
Makes 6 servings
1 tablespoon olive oil
1 cup chopped onion
1 pound lean ground beef
3/4 cup water
1 Ortega whole grain corn taco kit — includes 10 taco shells, 1 packet (1.25 ounces) taco seasoning mix and 1 packet (3 ounces) taco sauce
1 head iceberg lettuce, diced
2 cups halved cherry tomatoes
2 cups (8 ounces) shredded cheddar cheese
1/2 cup Ortega guacamole style dip
1/4 cup mayonnaise
Heat olive oil in medium skillet over medium heat. Add onion; cook and stir four minutes or until translucent.
Add beef; cook and stir five minutes or until no longer pink. Drain and discard fat. Stir in water; add seasoning mix and taco sauce from taco kit; mix well. Cook and stir five to six minutes or until thickened.
Break taco shells from taco kit into bite sized pieces in large salad bowl.
Add lettuce, tomatoes and cheese; toss to combine. Add meat mixture; toss to combine.
Combine guacamole dip and mayonnaise in small bowl; pour over salad. Toss lightly. Serve warm salad immediately.
Tip: For more color and nutrition, add other fresh vegetables to the salad, including shredded carrots, sliced radishes, sliced cucumbers or broccoli florets.

Chocolate and cinnamon tortilla pudding
Prep Time: 40 minutes
Start to Finish: 1 hour 40 minutes
Makes 8 servings
3/4 cup granulated sugar
1/4 cup water
10 8-inch Ortega whole wheat soft tortillas, divided
1 cup diced fresh pineapple or canned pineapple, drained
2/3 cup mini chocolate chips, divided
3 eggs
2 cups milk
2 teaspoons ground cinnamon
Whipped cream
Combine sugar and water in small saucepan over medium-high heat. Cook, stirring occasionally, until sugar melts and begins to bubble.
Pour into 9-inch square glass baking dish; tilt pan to evenly coat bottom and sides with sugar.
Tear five tortillas into bite-size pieces. Place evenly in baking dish. Sprinkle pineapple and 1/3 cup chocolate chips evenly over top. Tear remaining five tortillas; place evenly in baking dish. Sprinkle with remaining 1/3 cup chocolate chips.
Whisk eggs, milk and cinnamon in medium bowl. Pour over layered tortillas in baking dish.
Cover surface with plastic wrap, and press down lightly to distribute egg mixture over assembled tortillas.
Set aside 30 minutes to allow egg mixture to soak into tortillas.
Preheat oven to 350°F.
Bake 53 to 55 minutes or until pudding is firm. Cool 10 to 15 minutes. Serve warm with whipped cream.
Tip: For a dulce de leche version of this pudding, replace the chocolate chips with butterscotch chips.

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