Amescua Family Recipes

I get lots of requests for my family's Mexican food.

Here are 3

Authentic Mexican Cooking
Made Easy
Amescua Family Recipe's
3 Meals; one for today, tomorrow; whenever


Shopping List Pantry/Staples
Produce:

3 limes cooking oil
1 head garlic salt
1 small cabbage (optional) pepper
2 medium brown onions Mexican oregano (Mexican section of store)
1avocado bay leaf
1 bunch cilantro
1 bunch red radish (optional)
1 bunch green onion



Poultry:
1-4 lbs. chicken depending on family size

Dairy:

1 package of sharp cheddar
1 package of Monterrey jack
1 sour cream
1 Ranchero cheese (Mexican part of cheese area)

Misc.

1 28 oz. can of enchilada sauce (*green
1 7 oz. can of Chipotle Peppers in Adobo Sauce
1 24 or 36 count corn tortillas * suggest Guerroro's Brand
1 package of Guerrero's brand 'tostaditos' (pre-cooked tostada shells, this brand tastes best, is a great value and is low-fat)
1 bag of your favorite bag of chips. or dehydrate strips of corn tortillas in the oven at 250 degrees add Pam to crisp after dehydrated.
2 can of stewed tomatoes
1 large can of chicken broth. ( or boil chicken bones in onion, celery, Mexican oregano with salt)

Prepare and Shred Chicken

Heat a small amount of oil (olive tastes best) in a soup pan

add:
1 bay leaf
1 onion
3 cloves garlic
2 tsp. salt
1 tbs. oregano

Let the spices cook slightly but don't let the garlic change color. Add the chicken and let it brown just a bit.

Cover with water and let it cook until done.

Cool and shred the chicken.

Soup

Grab a soup pan.

Add broth from the chicken above or canned
add desired amount of shredded chicken
1 can of stewed tomatoes (with Italian spices if possible)
1 can of mild green chilies
1 tsp. of Mexican oregano
1 tsp. salt

Topping:
chopped green onions
avocado
sour cream
jack &/or cheddar cheese
tortilla strips

Green Chile Chicken Enchiladas

Grab 1 cake pan, 1 sauce pan & 1 frying pan

Open can or green enchilada sauce ( I always use mild)
put small amount of oil in sauce pan & heat the spices;

3 cloves garlic
1 tsp. salt
1/2 onion

again let it heat but don't let the garlic change color.

add the green enchilada sauce
add salt to taste

set aside

In a frying pan heat the oil. One by one heat the tortillas enough to be pliable but not cooked. Then dip them in the green sauce & add small amount of cheese and chicken. Roll and place in cake pan. If you don't want to roll them individually layer it like a lasagna. add cheese and remaining sauce to the top.

cook at 350 degrees for about 1/2 hour or until the cheese on top is melted.

Serve with sour cream


Chicken Tostada's

Grab a deep frying pan.

add about 1 tsp olive oil

1-2 cloves of garlic
1 onion chopped
cook slightly
add 1 can of stewed tomato
cook another few minutes
add chicken
cook 5 minutes
open can of Chipotle Chile in Adobo Sauce.........this is super spicy... so be careful... I just skim about 1 tsp off the top and throw out the rest of the can.
add to chicken and cook 2 minutes

put chicken on top of tostada shells
add Ranchero cheese (Mexican part of cheese area)
avocado
radishes



The enchilada's freeze pretty well.