Monday, May 20, 2013
These taco burgers taste like your favorite weekday dinner, but in the form of a burger! Recipe courtesy of Chef Jamie Gwen, 2013 www.chefjamie.com
2 pounds lean ground beef
1 (4-ounce) can LA VICTORIA® Fire Roasted Diced Green Chiles
¾ cup finely crushed corn chips
2 eggs, lightly beaten
1/3 cup LA VICTORIA® SUPREMA® Salsa
½ teaspoon ground chili powder
½ teaspoon ground cumin
2 dashes LA VICTORIA® SALSA BRAVA® Hot Sauce (or more, if you like it hot!)
Salt and freshly ground pepper
8 slices Sharp Cheddar cheese
4 hamburger buns
½ cup sour cream
3 tablespoons LA VICTORIA® Red Taco Sauce
Shredded lettuce, sliced tomatoes, sliced avocado and sliced black olives
In large mixing bowl, combine ground beef with the LA VICTORIA® Fire Roasted Green Chiles, crushed corn chips, beaten eggs, LA VICTORIA® SUPREMA® Salsa, chili powder, cumin and LA VICTORIA® SALSA BRAVA® Hot Sauce. Season with salt and pepper. Mix lightly, being careful not to pack meat or over work burgers. Form 4 burgers and set aside.
To make Crema Rosa, combine sour cream and LA VICTORIA® Red Taco Sauce in small bowl. Stir to combine.
Fire up backyard or stovetop grill and cook burgers on the first side for 5 minutes or until seared. Flip burgers and place two slices of cheese on each burger. Cover grill or tent burgers with metal bowl or aluminum foil to help cheese melt. While cheese is melting, grill hamburger buns until toasted.Once cheese has melted, you should have medium rare burgers. Adjust cooking time according to your desired doneness.
To assemble burgers, slather bottom buns with Crema Rosa and top with shredded lettuce, sliced tomato, avocado and black olives. Spread top buns with Crema Rosa to finish burgers.
POSTED BY admin 8:40 PM
Thursday, January 13, 2011
1 14 ounce can black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin
2 teaspoons LA VICTORIA® Red Taco Sauce – Medium (to increase heat level, substitute LA VICTORIA® Hot Sauce)
1 lime, juiced
2 tablespoons vegetable or olive oil
Salt and pepper to taste
Combine all ingredients in bowl; let stand 15 minutes for flavors to combine. Top tortilla chips with mixture and serve.
POSTED BY admin 10:15 PM
Thursday, January 13, 2011
3 pounds beef chuck roast
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
1 tablespoon chili powder
1 tablespoon ground cumin
1 large onion, chopped
1 cup oil for frying
20 (6 inch) corn tortillas
1 cup shredded Monterey Jack cheese
1 19 oz can LA VICTORIA® Red Enchilada Sauce (mild)
Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides.
Once the water has boiled away, pour in the beef broth, vinegar, chili powder and cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
In a large skillet, sauté onion until just soft, not browned. Add LA VICTORIA® Red Enchilada Sauce to heat and set aside.
In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
Preheat oven to 375 degrees F (190 degrees C).
Spread 4 tablespoons of LA VICTORIA® Red Enchilada Sauce down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8×11 inch baking dish. Repeat for each tortilla. Continue until you are out of filling. Top with remaining LA VICTORIA® Red Enchilada Sauce and sprinkle with Monterey Jack cheese. Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling. Yields 10 servings.
POSTED BY admin 10:14 PM
Thursday, January 13, 2011
1 package wonton wrappers
Nonstick butter flavored cooking spray
18-ounces freshly prepared meat (beef, chicken or pork)
2 cups shredded lettuce, coarsely chopped
1½ cups finely shredded Mexican blend cheese with taco seasoning
1½ cups LA VICTORIA® Salsa SUPREMA® Medium
Lightly spray miniature muffin tins with nonstick butter flavored cooking spray. Gently press wonton wrappers into small muffin cups (this may need to be done in batches to accommodate all of the wrappers). Spray wrappers with additional nonstick cooking spray. Bake at 375°F for 8-10 minutes or until lightly toasted and golden brown.
Meanwhile, heat beef for tacos as package directs. Spoon taco filling into each wonton. Top with shredded lettuce, cheese and LA VICTORIA® Salsa SUPREMA® Medium. Yields 70 appetizers.
Tip: For a great salad topping, simply spray leftover wonton pieces with nonstick cooking spray. Sprinkle with garlic powder or favorite dry herb blend. Bake at 375°F for 8-10 minutes or until lightly toasted, stirring once halfway through baking.
POSTED BY admin 10:13 PM
Tuesday, August 31, 2010
1 grocery store-bought rotisserie chicken, shredded
1 can LA VICTORIA® Enchilada Sauce (Red or Green)
1 package large round tortilla chips or soft corn tortillas
Optional: Shredded lettuce, cheese and sliced jalapeños
1 bottle LA VICTORIA® Red Taco Sauce – Medium
1 cup sour cream
Toss shredded chicken with one can of LA VICTORIA® Enchilada Sauce. Top individual tortilla rounds with chicken mixture and stack in layers (2-3 high). If desired, top stack with lettuce, cheese and jalapeños.
In a bowl, combine LA VICTORIA® Red Taco sauce with sour cream; transfer mixture to a plastic squeeze bottle. Finish each Enchilada Stack with a “sauce paint” zig-zag of Crema Rosa for a gourmet- inspired taste and look.
To make recipe as an entrée, layer chicken mixture with soft tortillas or cornbread, or fill hard taco shells.
Recipe Courtesy of Jamie Gwen, 2010 www.chefjamie.com
POSTED BY admin 11:00 PM